Skeeter Pee – How to make Lemon Wine
This is how I made Skeeter Pee. Skeeter Pee is a lemon wine that is fermented with a “Slurry” from the first rackings of a batch of wine. I don’t make wine so I’m going to show you how I’ve made my Skeeter Pee by making a small starter. For the whole recipe please visit www.skeeterpee.com Also check out the creator of this drink on youtube. www.youtube.com
25 Responses to Skeeter Pee – How to make Lemon Wine
Leave a Reply
This is a fantastic video. Cheers!
fatal1044
January 23, 2012 at 9:40 pm
@steve45ca Awesome. Thanks for the shoutout.
weirdbeer
January 23, 2012 at 10:08 pm
your video inspired my video response and a shout out to you Fo….. =]
steve45ca
January 23, 2012 at 10:25 pm
@gordonrussner Invert sugar is what you get when you add the lemon juice to the sugar water and heat it on the stove. Well I guess if you sweetened with Splenda and then just added enough REAL sugar to bottle prime that could work. But it would leave a sediment in the bottle. But who cares? Sounds like a good idea.
weirdbeer
January 23, 2012 at 10:55 pm
@weirdbeer my point was to let you wine ferment out and most of the yeast settle out (3 -4 weeks)and then sweeten with stevia or splenda and bottle prime i have do this with cranberry juice. And invert sugar ???????? whats that
gordonrussner
January 23, 2012 at 11:51 pm
@weirdbeer
Thanks for the response, I really like your videos.
halbibabe
January 23, 2012 at 11:52 pm
@halbibabe Well if it has no preservatives then I don’t think you would need to let it sit. Buckets are fine. Good luck!
weirdbeer
January 24, 2012 at 12:32 am
Hey FO, I’m going to try this skitter pee. I’m going to use lemon juice that I got from mybrands.com. This juice has no preservatives, or the lemon oil. You can get this juice at some Costcos also. Do I need to let it sit for 48 hours since there are no preservatives in the juice? Also all I have is bucket firmenters, is this ok?
halbibabe
January 24, 2012 at 12:44 am
@evantjacksonify nope. Thats the original recipe. The point is because there is no nutrients at all in the lemon juice, and its so acidic the yeast would get stresses out. The late addition of nutrients prevents the drink from stressing out the yeast and developing a sulphur smell taste. Yuck!
weirdbeer
January 24, 2012 at 1:31 am
@flyingman1981 It will be a hit. Trust me. To bad winter is coming.
weirdbeer
January 24, 2012 at 2:21 am
@conduct623 Do it!
weirdbeer
January 24, 2012 at 3:12 am
@angryabbeybrew It would be good to hear how your Pee differs when using a slurry vs a starter. Let us know.
weirdbeer
January 24, 2012 at 3:37 am
@yartp Nope. I used teaspoons. At least my teaspoons. I have bigger spoons I use as Tablespoons so that was the smaller one.
weirdbeer
January 24, 2012 at 4:00 am
@OscarSnerd Good info. Thanks.
weirdbeer
January 24, 2012 at 4:38 am
@mbcyclery You got it!
weirdbeer
January 24, 2012 at 5:10 am
9.7% projected abv… hmm.
mbcyclery
January 24, 2012 at 6:00 am
Great video. I’ll done many batches following a variety of methods, except for using slurry–I always generate a new starter with fresh yeast, mostly because I usually don’t have a slurry available when I need it.
One word of caution: Pouring the hot syrup in a Better Bottle may be OK, but it’s a bad idea for those using glass carboys. The sudden heat can cause glass to break. If you’re using glass, let the syrup cool until it’s cool enough to rest your bare hands on the pot.
OscarSnerd
January 24, 2012 at 6:53 am
I’ve seen the stuff mentioned on the forums but never researched it. Does sound interesting and was a good video. I did notice when you added the tannin and nutrient, you listed it in teaspoons. It looked like you were actually using tablespoons.
yartp
January 24, 2012 at 7:45 am
Great job Fo, will defenitly try this, Cheers.
conduct623
January 24, 2012 at 8:24 am
Verry cool FO I will defenetly try it !!
flyingman1981
January 24, 2012 at 9:17 am
@n2prs Due to how much sugar is in this recipe you could make bottle bombs. Be careful before you try something like that please. PLASTIC ONLY! In fact. Don’t do it at all. I’m 99% sure you will get bottle bombs.
weirdbeer
January 24, 2012 at 9:46 am
@yaap10 Another good idea. Thanks. I just hate splenda in my coffee. So I’m not sure how it would turn out in this. Have you tried it?
weirdbeer
January 24, 2012 at 9:53 am
i would not worry about it being clear and carbonate it.
n2prs
January 24, 2012 at 10:02 am
Nice vid fo when adding the sugar to sweeten if your worried about kickstarting fermentation you could use splenda a non fermentable sugar I often use this in some wines about 2-3 tea spoons per bottle
yaap10
January 24, 2012 at 10:50 am
@CraigTube Hey Craig. The batch costs $15 – $20. I got the yeast Energizer, Nutrient, and Stabalizer, at complete home brewing. Cheers!
weirdbeer
January 24, 2012 at 11:35 am