PDXHollyD said:OK, I'm going to bottle the Apfelwein tonight, and the first stage of the Skeeter Pee has been sitting with its towel on for two days, with occasional whipping to release the sulfur stinkies. I was planning to add the yeasty slurry from the apfelwein to the bucket the Pee is in.
Question for right away: Is that okay? I don't need to literally pour the lemony pre-pee mixture right onto the yeast that's left at the bottom of the apfelwein carboy, do I? That seems wrong a) because there's 5.5 gallons of lemony pre-pee and the carboy is just 5 gallons; b) because I can't believe it's really okay to just use the same carboy without cleaning it; and c) because I think I need to whip it from time to time while it ferments, and that'll be easier to do in a bucket since I don't have a wine whip but I do have a balloon whisk that works well.
Questions for later in the process, since I intend to backsweeten with Splenda:
1. Is it correct to just use six cups of the Splenda (or store-brand equivalent) that comes in the big bags?
2. I understand I don't have to use the sorbate in the previous step (two weeks before backsweetening). Do I still need to use K-meta?
3. Do I still have to wait the two weeks after backsweetening "to be sure no new fermentation begins" before bottling?
Okay. I'm wondering... You can use the slurry from your apfelwein that had been sitting for 4 weeks? this makes me happy if so. I just assumed it had to be slurry from the first stages of fermentation or the first racking (still new at this) I have 3 wk apfelwein at the moment so can I start skeeter pee with that slurry in a week?