CooperBrew
Well-Known Member
Thanks. That's pretty similar to the "bent hanger" thing I have seen before. How long do you spin this in the carboy to degass? Is it evident when the degassing is completed?
adriedel said:Can i just inject 02 into it. Would that work better than a hanger?
Pasch I ran out of my regular stuff and ended up using Fermaid-K. Dosage was 1g/gallon as indicated on packaging and it worked out fine. Fermaid can be thought of as both energizer and nutrient.
The nutrient levels, using a yeast slurry and all are all just overkill because this is a nutrient lacking high acid wine must. If you are short on the nutrients then worst case scenario is that you get a slow start to the yeast and you get some rhino farts in the main fermentation. Just whip the must a lot during primary fermentation and let the O2 help you as much as it can. If you are really worried about nutrients then a good substitute is boiled bread yeast and one 100mg B6 vitamin crushed up or better yet a B complex pill crushed up.
I made my first batch of skeeter pee and it has some problem with an off taste to it that is not very appealing at all. My batch is about 14 days old, it fermented dry, I racked it, added k-meta, sorbate and sparkolloid. After it got crystal clear (6 days) it was racked again. The taste is not sulfur in nature, any ideas? Will it get better with age? Just don't know what else to do any help would is appreciated.
looneybomber said:Fermentation takes 3wks? Clarification without additives is another 3-4 wks, finding time to bottle, 1-2 wks, so I would say from start to finish is 2mo? I doubt the flavor improves or even changes much at that point.
You will have enough yeast to get it going - done it.I have 5 gallons of apfelwein in a better bottle right now that is two weeks old. Was thinking about racking it to a 5 gallon better bottle to start some SP from the apfelwein lees. Do you think I will have enough of a cake in the apfelwein to get the pee going? It's still cloudy so I can't really tell. Any input would be great!
You will have enough yeast to get it going - done it.
BUT ....
If you used Montrachet do yourself a favor and avoid that particular endeavor and the smell of sulfur that will follow (right into your glass.) If what you want is someone to tell you it will be fine then you probably will not have to wait long, but Montrachet seems to be a particularly nasty yeast for sulfur production with SP.
I've not tried that yet, but I've read about it in the literature. It seems a sound idea but I wonder how long the contact time needs to be ... and then how much is too long since the acidic wine will continuously strip copper.JUST to give the devil his due, would a good smacking with a copper rod help this after the fact? I brought some really sulphury apfelwein back to life that way once...
LBussy said:You will have enough yeast to get it going - done it.
BUT ....
If you used Montrachet do yourself a favor and avoid that particular endeavor and the smell of sulfur that will follow (right into your glass.) If what you want is someone to tell you it will be fine then you probably will not have to wait long, but Montrachet seems to be a particularly nasty yeast for sulfur production with SP.
captgreg said:I actually used wlp720 for my apfelwein , haven't read about anyone else using that so I hope it turns out good. Smells great right now from the airlock.
LBussy said:You will have enough yeast to get it going - done it.
BUT ....
If you used Montrachet do yourself a favor and avoid that particular endeavor and the smell of sulfur that will follow (right into your glass.) If what you want is someone to tell you it will be fine then you probably will not have to wait long, but Montrachet seems to be a particularly nasty yeast for sulfur production with SP.
Hovik said:Hi guys. I was wondering if anybody could help me figure out why my skeeter pee isn't clearing. I followed Lon's recipe from the site with the exception of using a slurry from a Belgian Tripel. Everything has gone well with fermentation. I racked to secondary on 3/23. I added sparkalloid as called for in the recipe. The pee cleared slightly the first week after fining addition but hasn't cleared any more since, going on 2 months. I have tried cold crashing which didn't help. I've heard people have it clear a week after sparkalloid, and on the other extreme I have heard people say to let it sit for 4 months. Obviously I am somewhere in the middle but just getting antsy after not seeing any progress for a while. Any advice guys?
Did you degas? I tried clearing w/o degassing (no equipment) to no avail. But Gerry rigged a vacuum degassing thing with a wine bottle pump I had, and redid the sparkalloid, and I was crystal clean in 3 days.
Hovik said:. I have one of those wine preserving pumps that you put the stopper in the bottle and then it pumps the oxygen out of it, has anyone tried using one of those to degas a carboy?
That's interesting ... gelatin should bind to proteins and polyphenols, neither of which should be an issue with SP. I suppose it could be the tannin we add back in (tannin is a polyphenol) but I was unaware that the tannin we use is a contributor to cloudiness. As a matter of fact it s believed that tannins help control protein cloudiness.I used gelatin on my last batch and it was clear in two days. That may be something you guys that are having difficulty clearing could try.
I don't let mine cool generally. I can't see where it would make a difference to the large body of the wine.I added the sparkloid, but I think I may have done it incorrectly. The instructions said to add after "letting it cool". Well, I let it cool for quite a while and it had gelled up. I stirred it up and got it pretty soupy and then added it to the SP and stirred. All a learning process.
I'd say mine was clear after a month, but it was also damn near gone. It goes in the keg after it "mostly" clears, about a week after fermentation completes. After three months, if I could wait that long, I would expect mine to be super clear as well.I don't use oak or grape tannin but rather tannin from black tea. And mine clears without finnings. And I mean super clear. It may take 3 months but time is all I have ever needed.
That made my head hurt just reading it.I use a brew belt to keep the bucket at around 82 degrees during fermentation.
Hovik said:I have one of those wine preserving pumps that you put the stopper in the bottle and then it pumps the oxygen out of it, has anyone tried using one of those to degas a carboy?
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