I was specifically looking for how to make it without a starter earlier, no luck. I had decided to start a small ferment to get a good colony going. I was also considering the lime addition. Hours later your video popped up.
@thomasbeuligmann
2 жыл бұрын
Good luck. I've never had this method fail, so I stick with it. I've bumped up my last batch from 9% to 12% abv with no issues. Still tastes smooth.
@randomlife718
2 жыл бұрын
@@thomasbeuligmann I started a batch of cran-apple with some 71B when I got home this morning. I picked up the remaining ingredients this afternoon.
@Frenchy057
9 жыл бұрын
Great video Thomas! lots of very good info... I've done this recipe quite a few time now over the last couple years. And like you, I use to make a starter for my champagne yeast with grape or apple juice. But somewhere along the way, i got a bit lazy... now i just pitch it!! EC-1118 will ferment just about anything!!! You just have to make sure you let it sit for 24 hours before you pitch, and you're good to go. Fermentation will start within 24 hours and active ferment within 48!! 7-10 days later the wine will be at or around 0.996, ready for stabilizing!
@suneyman5
10 жыл бұрын
I like your vibe, thanks for this info.
@travischristians4835
7 жыл бұрын
I started my 1st 5 gallon batch of skeeter pee using your method with the lime after my gravity went to 1.50 im on day 5 and still is fermenting away like crazy Im thinking when its done and when i transfer it to a carboy and it gets clear I may bottle half of it regular skeeter pee "after back sweetening it" then the other half put frozen concentrate raspberry hope it turns out good. I also found out that the EC-1118 yeast you dont need to pre start it the day before what I did after letting the must sit for 38 hours I just added the yeast in dry. 24 hours later it was roaring on fermenting that yeast will eat thru anything lol
@MrRhino12667
8 жыл бұрын
Tom, liked this video. Glad I seen you add the real lime juice as I had thought about doing this myself. I was going to add 2/3 lemon to 1/3 lime but I think 75/25 will be just fine so the lime will not over power the lemon.
@thomasbeuligmann
8 жыл бұрын
Lime comes through very strong, so that's why I only add one pint. Just for clarification it's five parts lemon to one part lime, or 16.66% lime juice.
@MrRhino12667
8 жыл бұрын
Thanks. Yes, after thinking about it the first 2 bottles were bigger. Pitching the yeast today.
@TheCmetallic74
9 жыл бұрын
If I use a lemon juice with no preservatives would I have to make the starter yeast?
@thomasbeuligmann
9 жыл бұрын
According to the skeeter pee website, lemon can be troublesome to ferment. I use the starter for insurance. The extra step may actually save time since it takes off so fast.
@onemischiefmaker7032
3 жыл бұрын
thanks bro i'll try it
@ThomasPaine3
9 жыл бұрын
.What size trough is that on the counter & where did you get it?
@thomasbeuligmann
9 жыл бұрын
I think you're referring to that yellow tub. It's a wallpaper tub that's long enough for a racking cane. You can get them at any lumber store.
@ThomasPaine3
9 жыл бұрын
***** THANK YOU.
@canadianprincesss
8 жыл бұрын
Question: What if my lemon juice has no preservatives in it and is a organic? Do I follow this exact process?
@thomasbeuligmann
8 жыл бұрын
I would assume you could skip the waiting period for the preservatives to "air out", however the recipe does state that whisking is needed to introduce oxygen. You might want to refer to the Skeeter pee website Q&A.
@coreymartin-bigpoppa1377
6 жыл бұрын
So your bottles won’t explode after adding all that sugar at bottling? How can you make sure you killed all the yeast?
@thomasbeuligmann
6 жыл бұрын
You should wait at least two weeks between sweetening and bottling to be sure that no additional fermentation occurs.
@ThomasPaine3
9 жыл бұрын
If you get a chance Can you make a step by step video on how to make a slurry?
@thomasbeuligmann
9 жыл бұрын
ThomasPaine3 A slurry is just the left over settling (active yeast) from a prior batch of wine. When you rack (transfer liquid via siphon) from the initial fermentation of a batch of wine, the slurry is what is left in the bottom of the vessel.
@ThomasPaine3
9 жыл бұрын
***** I understand that, My question is, how do I harvest it & can I use the slurry from the first fermentation, Can I store it in the fridge?
@thomasbeuligmann
9 жыл бұрын
I really have never tried keeping the slurry. I've made my own starter from juice on every batch but one, and I used the slurry from that one right away. There may be information about this topic over on the winepress.us forums.
@ThomasPaine3
9 жыл бұрын
***** Thank you for your time & advice.
@ThomasPaine3
9 жыл бұрын
How much sugar per gallon?
@thomasbeuligmann
9 жыл бұрын
ThomasPaine3 Can't recall, but the entire recipe is at www.skeeterpee.com
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