Handi
Well-Known Member
you can boil some yeast to kill them, then use them as a nutrient.
Here is another, Forgot to include it.
https://www.homebrewtalk.com/f32/alternative-yeast-nutrient-306685/
you can boil some yeast to kill them, then use them as a nutrient.
Really want to give a shot at skeeter pee, but I cant find Powdered tannin's in my country (Brazil ).
Can I change it for Black Tea since its a tannin source? (another substitute? If there's please tell me )
Hi everyone, first post here, and I'm a pretty new brewer.
I have a large bergamot (sour orange) tree, and several hundred oranges. Being a new brewer, I'm trying to brew all the things and I stumbled upon skeeter pee.
So here's my idea. I was thinking to take a goodly amount of zest, probably 100 oranges worth or so, and boil it with the sugar for the skeeter pee recipe to further flavor the wine, straining the peel out before fermenting. Basically, making skeeter pee otherwise according to recipe, but substitute orange flavored sugar water for the plain.
The juice of the oranges is sour, but not very flavorful. It tastes mostly like lemon juice. The peel however is really complex and flavorful.
Does this sound like a reasonable experiment? Thanks!
I'm not entirely sure about this, but I'm not sure using just the zest would get you where you need to be.
Its my understanding that aroma (which zest provides more than flavor) would essentially be scrubbed out during fermentation, and the end result wouldn't have much orange flavor.
If I were in your shoes, I'd juice the oranges until you have about the same volume as the recipe calls for lemon juice. Save the zest until it's time to backsweeten, then boil the zest with the sugar water at that point.
Anyone else have better insight on this?
Nothing wrong with a little experimentation though
Ok so made my first batch of pee....followed recipe to the letter pretty much so far. Question is...for my starter thawed some frozen blue berries, probably pound and a half or so with a cup and a half of filtered water and some sugar. Had it at a Very low Boil it for a bit. Till the blueberries started to pop. Hit it with an emersion blender and the simmered it for about 20-25 MIN to help invert the sugar. Doing this, should I still have use some pectic enzyme? Pitched the yeast last night and by morning it had a three inch head of foam and the strongest yeast smell or I airated the must and picthed. Oh and use Ec-1118
I've made a crap ton of skeeter pee,lemon mostly some lime.Never tried to carb it but that looks pretty refreshing.Good job .I probably should get started on this summers supply.That pee goes fast when it's hot out.
I really don't think you need pectic enzyme. Blueberries don't have much pectin. I've made wine with crabapple jelly (lots of cooked pectin) and it turned out crystal clear.
Thanks zbob..what negatives does using the pectin enzyme bring?
Anyone ever try distilling some skeeter pee? Kind of curious on that on since it is so cheap and easy to make.
Anyone ever try distilling some skeeter pee? Kind of curious on that on since it is so cheap and easy to make.
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