We Finally Made Skeeter Pee - Why is it Called Skeeter Pee?

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We Finally Made Skeeter Pee - Why is it Called Skeeter Pee? Lemonade wine. Lemon wine? Why call it skeeter pee? What does it have to do with mosquitos anyway?
Ingredients:
96 oz Costco Lemonade
1 lb White Sugar
1 Tablespoon Rangpur Lime Zest
1 Teabag Black Tea
1 Packet Premier Cote des Blancs Wine Yeast: amzn.to/3DdSdJp
3 grams Fermaid O: amzn.to/3qbKfZq
Additions:
1 teaspoon Baking Soda
1/2 Packet Premier Cote des Blancs Wine Yeast
1 teaspoon Pectic Enzyme: amzn.to/3QgXgLZ
1/2 lb White Sugar
How does this taste after aged for a year? • Should you AGE Skeeter...
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Опубликовано:

9 сен 2024

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Комментарии : 521

@piman2boek364 Год назад

I have made the original Skeeter Pee a number of times and found adding lime juice did improve the flavor. I put it in beer bottles and it is around 8 to 9% alcohol. Skeeter Pee is best when it's hot outside and you just got done mowing the lawn. The first bottle goes down and is very refreshing. While drinking the second bottle you suddenly feel the alcohol. So typically I only drink two bottles of ice cold Skeeter Pee and then go take a nap. :)

@xiethor 2 года назад

I started watching your videos, and back in Dec of 2019 I bought my 1st 1gal fermenter and that's where it started. Now roughly 3 years later I have like 12 5gal batches going and have no plans on stopping. Just wanted to thank you both for introducing me to an awesome hobby that I and everyone else totally enjoys. "best wine I've ever had" is a common phrase when introducing someone to my mad scientist concoctions lol. So again. Thank you both.

@glitchyhitchy1811 2 года назад

Same for me but not as many jugs haha never will I buy wine from a shop again ! Just tastes of acidic water after being exposed to flavourful wine following these recipes 😋

@CitySteadingBrews 2 года назад

That is awesome! We are glad you are enjoying the hobby!

@hbg8683 2 года назад

I'm just starting here soo excited too 🤸‍♀️🤸‍♀️🤸‍♀️

@glitchyhitchy1811 2 года назад

@@hbg8683 try the red wine city steading do.. many many o'bottles ive made and its super good 👍

@hbg8683 2 года назад

@@glitchyhitchy1811 guess that's a good place to start since I'm kinda scared , dont want to ruin my muskadine grapes we picked from the bayou 😁 South Louisiana here. Never picked grapes from a boat before, fun. 💪😁✌🤸‍♀️🤸‍♀️🤸‍♀️🧚‍♀️🦋🌷

@terrycuyler5659 2 года назад

If you’re worried about diluting your must by adding tea why not heat a cup of lemonade and steep your black tea bags in it?

@cynthiajohansen7401 2 года назад

My experience as a tea drinker is that Tea doesn't brew properly when there is sugar, (or milk) added in before it has steeped. Also if the water is not hot enough it doesn't fully develop the colour/flavour.

@coconutfleetsleeper5717 Год назад

acidic solutions extract different than more neutral solutions, it might have an effect on the flavor, or none at all, give it a try:)

@terrycuyler5659 Год назад

@@coconutfleetsleeper5717 I have and it worked fine.

@coconutfleetsleeper5717 Год назад

@@terrycuyler5659 awesome:)

@benmorris7276 Год назад

Or calculate the amount of honey in your must to account for the amount of dilution a cup or two of strong tea will add to the must

@johnp.2267 2 года назад

You could use one of those extra lemonades, combine it with some organic blueberry juice, and make something new: Grinch Wine.

@jimpiunti 2 года назад

Dear Brian, We understand that you don't like our product, and derisively say you use it in place of sanitizing fluid in your airlocks. We also understand that you're out of scotch. We lovingly want to remind you that we don't care what your reason is for buying our Scotch - as long as you do. With Much Affection, --Scoresby Scotch

@CitySteadingBrews 2 года назад

Lol. I don’t buy it anymore, just once!

@guyinpajamapants6892 2 года назад

I don’t know about Skeeter Pee, but I did just receive my CS Brews tee shirt. The fabric is extremely soft, only to infer that the fabric was made with Unicorn plasma and kissed by a fairy! I shed tears of joy that could only be explained as my thankfulness that I had finally made it! I was the owner of the most angelic article of clothing in the world. Please hear these words and purchase your CS Brews tshirt. Your life will thank you………

@CitySteadingBrews 2 года назад

Lol, that was awesome! Thanks. We try to only offer high quality comfy merch that we want to wear ourselves! Glad to hear it is appreciated!

@mitchellherbert7650 2 года назад

@35:45 I would like to believe your use of the Brewer's Friend calculator is partially a result of my recommendation on your recent poll. Just my personal head cannon!

@CitySteadingBrews 2 года назад

I'm sure at least in part it is :)

@urbanhomesteadingchannel1813 2 года назад

I made my first batch of skeeter pee back in late June. I started from scratch with actual lemons and went from there. I was a bit disappointed after the initial 2 weeks. But then I did back sweeten and waited 2 more weeks then bottles and pasteurized. On July 30th I gave a bottle to a group of friends and they were convinced I simply rebottled a "commercial" lemon cello. I had a time convincing them it was my own product! And it was a perfectly clear lemon yellow!! I will be making this as a standard from now on. Thank you for sharing your experience 🥰

@Chantilly_Strawberries 2 года назад

If you don’t mind, could you tell me the recipe you used for it? That sounds amazing 😍

@Brandyalla 2 года назад

Use the extra lemonade to make an actual arnold palmer wine

@xmarksthespot7708 2 года назад

I like where Derica's mind is at. I've recently gotten more into fortifying my meads with various other alcohols and it is kind of insane what the addition of rum(get some spices), cointreau or even flavored vodka(for various fruity flavors) can do to completely change a brew in a good way.

@coconutfleetsleeper5717 Год назад

I agree, I fortified a cherry wine with some star anis/ouzo/raki style of grain spirits, turned out lovely♡♡♡

@jakematthews6982 2 года назад

I think the choice is clear for what you’re going to use the rest of the lemonade for; ginger and lemon MEAD!!!! I’ve made it several times in the past 2 years and it’s ALWAYS delicious and never lasts long once it’s done.

@ledzep331 2 года назад

If you're stuck for something to adjust the PH I've used ground egg shell in the past. It doesn't add any taste and most people have eggs in the house.

@jr-zu8wt 2 месяца назад

Never having watched these two before- they like go at it together. Can’t say it on RU-vid, but chemistry is paramount

@CitySteadingBrews 2 месяца назад

I can't tell if this is a compliment...or not, lol.

@jr-zu8wt 2 месяца назад

@@CitySteadingBrews No pun intended (because of brewing), but it’s good chemistry on screen. Subscribed!

@CitySteadingBrews 2 месяца назад

@jr-zu8wt thanks!

@huffermingle 11 месяцев назад

I used to make skeeter pee, using real lemon cases from Costco, and some tea tannins, never needed yeast booster or anything special and the ladies in the neighborhood loved it!

@ryanewbank9271 2 года назад

I just got finished with bottling 24 bottles of blackberry wine, racked off 6 gallons of watermelon wine, and started 6 gallons of apricot. Have the makings for a cinnamon mead, but clean up will take awhile. Thank you for your videos. Very well done.

@NightSyndrome 2 года назад

FYI the cap from the jugs of McCoys orange blossom honey fit nicely on standard one gallon fermenters.

@arvetis 10 месяцев назад

I realize this is an older video, but since you get into pH in this one: something brewers fiddling with pH should bear in mind. When you're measuring pH, make sure to degas a much as possible first. Dissolved carbon actually lowers pH. And since pH is a logarithmic scale, that can lead to surprising differences at low values.

@CitySteadingBrews 10 месяцев назад

Quite true.

@Stevedawhoop 2 года назад

With extra lemonade, do something with butterfly pea, the color changing chemistry is pretty and fun.

@ep2295 2 года назад

You could use the leftover lemonade to make a deconstructed radler Instead of a beer with lemonade added to it, a beer brewed right away with lemonade instead of water

@jassonford7269 2 года назад

A Cintron Is the great ancestor of all citrus fruit

@deba6145 2 года назад

Had a watermelon wine explode and go all over cabinets and ceiling. 🤣. I am so grateful for this video. I tried to make a cranberry wine and it didn’t work at all. Now I know why. Cranberry’s are very acidic. Now I know what to do.

@stephenstevens4153 Год назад

A baloon with a pinhole works for an airlock in a pinch too. However if too much pressure builds, it can pop the baloon

@CitySteadingBrews Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pB4zZuzf56k.html

@KernsJW 2 года назад

Looks good! If I could make some suggestions if you or others plan to make it again: If you want some of that pucker in the end, switch up the tea for hibiscus tea. I adjust the PH upfront for a brew like this as I always find the PH is low and you need to if using hibiscus. I shoot for 3.8 at the high and never had issues. Staggering nutrients helps a lot too. I found raisins do too as they are a PH around 4, so I believe they make good nucleation sites (?). They do change the color a bit though. A couple fresh squeezed lemons before bottling also often help bring out that lemon flavor more.

@Duhzmin Год назад

I bet this would be great if it were allowed to bottle carbonate. Nice video guys!

@steveskouson9620 Год назад

Brian, quite a long time ago, when I was working at the LHBS, (Local home brew store) we had a batch of hefeveizen going, one day in. The boss had a play pool, hooked up to a glycol cooler, cooling the ferment down. I walked into the back room, and heard the 3 piece airlock hit the 20 foot high ceiling. I put in a blow off tube, for another day. Weiensteophan yeast is a QUICK fermenting yeast. steve

@D3XT3R940 2 года назад

You should do a mead recipe with one of the other bottles of lemonaid. If you have mint, add some of that too. I want to do this eventually

@Kat_Andrews 2 года назад

In my experience from pasteurising IN a fermenting bucket, I have noticed the sediment drops out after about 12 hours to 3 days. I’m one of those strange people that does drink lemon juice. I know it’s bad for the enamel on my teeth, but it tastes soooo good. Unfortunately, here in NZ we don’t get a fraction of the ‘pre-made’ stuff you guys do, so unless I figure out a lemonade recipe from scratch, this will be off my radar 😢 I would love to find a way to make (from scratch) a NICE low alcohol (5%), carbonated lemon squash drink. That would be my absolute undoing 🤣

@ebridavid179 2 года назад

the haircut looks good Brian! idea for the remainder lemonade - make an Arnold Palmer mead/wine. half tea half lemonade, and a bunch of honey. what could be better?

@Backdaft94 2 года назад

So glad yall did this, I have been debating making it for awhile. May have to move it up on my things to brew list.

@heyporcupine 2 года назад

I am going to try your recipe. I used "Natalie's" lemon juice that had no preservatives. 3 gallon batch ended up 10%. Tasted great too but I like the idea of lemonade and zest.

@xingganaide9811 2 года назад

What brand stopper do they use? Mine keep popping out?

@heyporcupine 2 года назад

@@xingganaide9811 I have no idea what brand it is, but I take a paper towel and dry out the inside neck of the carboy and dry the bung. It always stays in place that way

@xingganaide9811 2 года назад

@@heyporcupine thanks. I thought about that but wondered if after using Star-san the paper towel would introduce bacteria.

@heyporcupine 2 года назад

@@xingganaide9811 No. It won't give you any problems. Especially the fact that you are only drying off the little bit that the bung contacts with the carboy

@PacesIII 2 года назад

A citron is a small melon citrus grove owners grow in their groves to keep deer from eating the citrus. Apparently you can eat it, but it doesn't taste very good. I've been told it's like eating just watermelon rind. But apparently deer love it. They fill up on that instead.

@Samwisethespudboy Год назад

Ive sprayed a full 200sq ft room with fed 200+yr old sourdough starter. Glad i learned my lesson with that rather than my mead.

@CiderWithKevin 2 года назад

I'd recommend a 1:5 lemonade to cider mix with .5 oz Citra hops dry hopped for 2 days for your remaining lemonade!

@thecloser2629 2 года назад

Please make a Rumble channel. I use RU-vid as little as possible. I watch y'all's channel almost exclusively for wine and mead. y'all are the only reason I even come to RU-vid anymore. but I love your videos, thanks for what y'all do.

@CitySteadingBrews 2 года назад

I'm gonna say... likely not. RU-vid is where we earn a living, I can't say I want to split that into two different things at this time, but thank you for the input, and glad you watch us!

@m4a44 2 года назад

To answer your very first question (about just using lemonade), I remember in researching it, you don't want to drop the acidity all the way immediately (but gradually). And you'll get more of the unfermented lemon flavour. My Skeeter Pee had 3 points where I added more lemon juice (going to 7.5% before stalling for good).

@SanFran49erfan Год назад

lol. just happen to be watching this on july 1, 2023. great timing!

@sandon763 2 года назад

Mix the spare lemonade with a half gallon of iced tea to make an Arnold Palmer wine.

@Evil2BlackHeart Год назад

It's literally tweas at that point

@xjesusxchristx Месяц назад

Rather than risking ruining the flavour, I just take a page out of beer brewing, and use standard brewing adjuncts such as gypsum.

@mike06422 2 года назад

I started an Arnold Palmer wine 2 weeks ago with 64 oz of Lemonade and 64 oz of Black Tea (8 bags) with an SG of 1.102, I am expecting it to take a year based off the amount of tea and the results from your tea wine video.

@hannahrogers2609 6 месяцев назад

How did it turn out? I was reading through comments on this video hoping someone would have posted something about making an arnold palmer wine! :)

@MasterFlotolk Год назад

In response to your skeeter pee video: have you ever tried partially freezing your brews to clear them? I noticed that usually cleared almost anything up by a lot!

@rattlesnakz9716 Год назад

Citron is the ancestral fruit of lemons and limes etc, which are bred from Buddha's hand type fruits cross bred with the pomelo (like a very large grapefruit) the amount of work that has gone into fruit cultivation is insane it is weirdly complex and super interesting

@Silverholic 2 года назад

With the extra lemonade you coukd make lemon-cherry wine and lemon-raspberry wine... those would be yummy!

@itsjavaman Год назад

Good Lord, Thank you for making this video 🙏

@S.Hydra9 Год назад

That's a Pilot G2 Premium Refillable Rolling Ball Gel Fine Point Pen. I love those pens!🙂Great video. Needed the clearing tips. Thanks.

@bonsang1073 2 года назад

basically skeeter pee is a Sima that has been left long enough to finnish... ha ha edit : usually my fermentations start within 45 minutes because i pitch at 30 celsius. i seen turbo yeast pitched at 34 celsius go full blast in 20 minutes. i also seen brews go to full blast in 3-5 minutes after a step feed of sugar and yeast energizer maybe the sodium bicarbonate had an energizing effect. these little critters react to electrolytes.

@shakedatass8603 8 месяцев назад

I’ve read somewhere on the forums about why not to add pectin enzyme into “secondary”. They were saying the compound doesn’t do well when alcohol is present (similar to nutrients)

@CitySteadingBrews 8 месяцев назад

It works still but not as well. You need double the amount.

@thomasdesantis4846 Год назад

Watched the video today, September 11th, 2023(A day we shall never forget!!). I was wondering if you saved the Skeeter Pee and how does it taste now? I’m a huge fan of skeeter pee and have produced well over 100 gallons of the stuff since 2018. I’ve barrel aged it in wine barrels and whiskey barrels. LOVE IT!!!

@CitySteadingBrews Год назад

We did the year tasting a few weeks ago :). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jby8BQd1x4M.htmlsi=_kSa5xLT60e72ejQ

@sydthegoat88 2 года назад

Citrus = highest pectin of all fruits = more methanol content if pectinase is not added early. That "nail polish remover" smell might even be a bit of acetone as the brew was under a bit of ph stress, therefore produces more undesirable hydrocarbons. The amounts are tiny and can be metabolised by the liver in small amounts. This is why citrus is not the optimal fruit to make alcohol

@scottclay4253 2 года назад

Thank you, I have wondered about Skeeter Pee for a long time. I am going to have to give it a try.

@m4a44 2 года назад

Interesting, you neutralizing a lot of the acidity (to get it to start up again) meant you didn't need to sweeten it nearly as much as I was expecting.

@nicholaskarako5701 2 года назад

So an idea for you'll to think about making with the other two gallons of lemonade considering you are making a brew called skeeter pee. Making a carbonated beverage based off the gator pi!ss shot 1oz citron vodka, midori melon liqueur and 7oz sprite. A carbonated honeydew lemonade might be really good. Or a brew based of the alligator pi!ss shot 1/3 oz peach schnapps, amaretto, midori melon, Southern comfort peach liqueur and a splash sweet & mix.

@GeorgeSmyth 2 года назад

The ginger beer I made ended up being way too sweet, but I found that when pouring it into a glass, if I added lemonade then that compensated for the sweetness. The next time I make it I will add lemonade to the secondary, and hopefully that will balance everything out.

@bjchadwick4261 3 месяца назад

I made a ferment from Costco strawberry lemonade. Came out great. Lovely taste. I’m calling it wine but my god daughter says it’s more like a cider. Whatever, I’m enjoying it.

@kevin_ninja_jones2363 2 года назад

I made a blackberry 'brandy' with a half gallon of 100 proof 5 pounds of blackberries and 2 cups of sugar let it sit for a month shaking the crap out of it everyday strained it 2 shot of it in a glass of lemonade with ice taste like the best blackberry lemonade I've had

@whereswaldo6085 Год назад

Put a kitchen towel under your fermenter in the pot for a cushion and you should be able to pasteurize gently on the stovetop. It is a method used for canning jars.

@CitySteadingBrews Год назад

Yes, but honestly a sous vide is better and… if you can keep the internal temp to 140f thats all you need 10-15 mins and done.

@whereswaldo6085 Год назад

@@CitySteadingBrews Wow! I really appreciate the response. I was just thinking what to do if one does not own a sous vide machine. To be clear, I have never made a home brew, beer, wine or mead. But for some reason I find your videos fascinating. Please keep sharing your great content and pass along your knowledge. Fan in Kansas.

@daigledj 2 года назад

I'm no expert but I've done a few batches of Lemon mead and in my experience it seems like the yeast adapt during fermentation and if they stall even minor adjustments (adding water, sugar, and most times just degassing) is enough to kick off fermentation again. High acid brews also seem to go much smoother staggering the yeast nutrients. The times I've added all the nutrients up front have been the times I've had stalls.

@darrenhanson7031 6 месяцев назад

Degassing to remove disolved CO2 should actually raise the pH slightly. CO2 disolved in watet makes Carboxylic Acid. Degassing reverses this reaction.

@CitySteadingBrews 6 месяцев назад

In theory, but not by much.

@darrenhanson7031 6 месяцев назад

@@CitySteadingBrews On the subject of degassing, do you think a magnetic stirring rod would be helpful during primary?

@CitySteadingBrews 6 месяцев назад

@darrenhanson7031 as I said in the other post where you asked this, I don't think it is necessary.

@olinseats4003 2 года назад

Re: The "Nail Polish Remover" taste. You may not be imagining it. acetone and methanol are both possible fermentation byproducts, especially when pectin is involved. It's not going to be enough to be harmful, but it may be enough that if your palate is sensitive to it, you'd pick up on the flavor.

@reclaimtheframe 2 года назад

Derica most likely has more exposure to nail polish remover. You can only associate smells you are familiar with. Brian probably doesn't use nail polish remover as often.

@CitySteadingBrews 2 года назад

To be totally fair… I grew up around hair and nail salons as my mother owned one. Derica doesn’t really use nail polish at all. So… in a weird way I likely have as much exposure. Acetone is fairly unforgettable :)

@samljer 2 года назад

VInegar also works ok in an airlock as a last resort before defaulting to plain water.

@CitySteadingBrews 2 года назад

I wouldn’t put vinegar anywhere near a brew. Just asking for trouble.

@elijahkaehler9369 2 года назад

A note about the cloudiness... it didn't look like the lemonade was clear so that could be 1 reason because it does look a little lighter in color after the enzyme was added.

@erikhartwig6366 2 года назад

suggestion for leftover lemonade: Hard Tea. Ive made this a couple of times and its fantastic.

@lynes3503 2 года назад

Can you actually try making an Arnold Palmer version of this, perhaps as an experiment of what happens to the profile of the brew when you have "too much" tea present?

@CitySteadingBrews 2 года назад

We've made Tea Wine before but an Arnold Palmer brew is certainly on "The List!"

@natemarvel2471 2 года назад

I have found that inverting the sugars can guard against stalling.

@andysaunders710 Год назад

You are both the most adorable brewers out there, I really enjoy your no nonsense and it's so fun to watch. Thank you both, P.S, Dericha(Jerichica) you are simply perfect and lovely and your descriptions on taste for finished products is always correct and I find what satisfies your taste buds, satisfies mine too! Thank you both once again, much love to you !

@cameronrichard8098 2 года назад

Make a lemonade hard cider with one of the lemonade jugs

@PossumMedic 11 месяцев назад

That yeast's not dead! It's just pining for the fjords! 😝

@johnjohnson4816 Год назад

Make a lower alcohol version and bottle condition. I bet that would be really good on a muggy Florida day.

@nikunikubun 2 года назад

Never clicked so fast on a video! Always look forward to your content :)

@CitySteadingBrews 2 года назад

Thank you for watching!

@1014p Год назад

Ill try this, but name is changing to Buzzing Summer. Oh and of course later version Mead style, dubbed Honey’s Buzzing Summer… As far as PH, I check each time with Mead. I found you want it at least 4 in safe recipes and 4.5-5 with antibiotic loaded ingredients. I believe its calcium carbonate to raise PH, add carefully. I have had a brew accidentally reach 5.5 which fermentation was on fire. Product did turn out well but needed time and burned to .996-.997 if I recall.

@xxx_madman_xxx5868 Год назад

HELLO its your friendly neighborhood chemist ..i would wager that you have a bit of acidic acid in your brew making it smell like nail polish remover i was watching your video and the nerd in my brain got a itch so i did a bit of research turns out that that smell is volatile acidity some acetobacter bacteria was activated dew to the presence of O2 the acidic acid then reacted with ethyl acetate to produce said smell i would bet that if you rebalanced the ph threw a buffer at the beginning of fermentation that smell could not form ..now to put my theory to the test!! wow i had no idea this hobby could take me down so many rabbit holes .. love the vids keep up the good work

@CitySteadingBrews Год назад

Except if the acetobactors were truly active and acetic acid was present, it would taste like vinegar and it does not.

@mustavertwang 2 года назад

The most enjoyable,entertaining post I have seen on your channel.Greetings from England.

@Tallnerdyguy 11 месяцев назад

Arnold palmer wine. Also Brian. Get yourself a space pen, can even write on wet surfaces

@CitySteadingBrews 11 месяцев назад

Could mix with our tea wine, lol.

@dragonb5758 2 года назад

That little bit of evaporation will actually remove any methanol in the wine created during the fermentation process. Just keep the temp below 175f and no alcohol will be removed as that's alcohols boiling temp and water isn't until 212f.

@CitySteadingBrews 2 года назад

Not really. Liquids mix and boiling points change.

@dragonb5758 2 года назад

@@CitySteadingBrews only slightly. It's the science of distilling. Shout out to Barley and Hops, and Still It

@dragonb5758 2 года назад

They will sometimes leave the pot temp around 165f until zero drips ensuring all the methanol was cooked out before continuing aka heads and hearts. Have to have some good temp control though

@CitySteadingBrews 2 года назад

They go higher than the temps we use.

@davidmathieson8661 2 года назад

An idea for other things to use that lemonade for (if it hasn't already been mixed with vodka yet), make a mead with it. Growing up, for me a hot toadie was lemonade (fizzy) heated up in the microwave with honey and cheap blended whiskey added to that. So you could potentially make a cheats hot toadie.

@kentwood9083 2 года назад

Now you need to make strawberry lemonade wine and and a honey tea Arnold Palmer wine

@timkirkpatrick9155 10 месяцев назад

to organic lemonade (and sugar) add alcohol to 20- 40% to make lemon cello.

@CitySteadingBrews 10 месяцев назад

Not exactly... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RASz5N6wybA.htmlsi=cSpsiXdFaSeS-tcE

@rattlesnakz9716 Год назад

All the videos should be compiled like this

@LogicalNiko Год назад

Skeeter Pee stalling due to pH is fairly common. Why is this? 2.0 is the extreme of most yeast strains, 3-4 is closer to prime territory. Well you are starting with an environment that is very acidic (low pH) and you are generally introducing a lot of CO2 and a decent amount of energy (it’s not super cold). CO2 in water can tend to form Carbonic Acid (H2CO3) which will drive the pH lower. Carbonic acid will decay back into CO2 and water when not saturated with CO2 (it only takes 30min to a few hours). But in general if it builds up as high as seen here the yeast are already doing pretty badly and will need longer to recover. So it’s generally good to do a bit of degassing as fermentation increases pace. BTW things that are Alkaline and can balance pH are: grapes (raisins), figs/dates, citrus rind and pith, herbal tea (black teas are acidic), apricots, apples, strawberries, banana.

@danlewin2260 2 года назад

Skeeter pee is meant to stall at about 7% with some sweetness. Try making it on top of the fruit and lees from a fruit wine. I love making it on my strawberry wine trash. (no pitching of yeast needed)

@rayc5255 8 месяцев назад

Recently got 2 jars of Fleischmann yeast, instructions stated to first put yeast in small bowl with warm water and a gram of sugar, stir...if it doubles volume pitch it ya good to go. Seems like a great time saver. Just did this with batch started yesterday and the party started an hour, airlock is rockin' 🤟😁😎

@CitySteadingBrews 8 месяцев назад

That's for baking... in brewing it doesn't save time (doesn't for baking either really), but does tell you if the yeast is viable.

@rayc5255 8 месяцев назад

@@CitySteadingBrews viability is why the test was executed. Kind of last minute but sure glad I did it.

@rayc5255 8 месяцев назад

@@CitySteadingBrews It's gotta be frustrating to wait a couple days to find out the pitch was dead. Was addressed in another CSB Vid to watch for the foam. Remember am a noob learning and finding CSB to be extremely valuable resource. Thanks!!!!

@CitySteadingBrews 8 месяцев назад

Oh for viability yes, I thought you meant you somehow skipped ahead in the process.

@munch15a Месяц назад

I just thought I would share I have started making my own skeeter pee the biggest issue I had was that lemon juice and lemonade are not really on sale for large amounts in Australia as lemonade of this kind is not really part of our traditions any lemon juice I did find had heaps of preservatives so I used all fresh lemon juice and added a campden tablet going to pitch my yeast in 24 hours if this works il do a strawberry/lemon and lime/lemon skeeter pee next.

@aaronehackman Год назад

Since I found you guys a few days ago I just love listening to you guys and learned a lot

@CitySteadingBrews Год назад

Awesome! Happy to help!

@hbg8683 2 года назад

Brian take notes ahahah 🤣🤣🤣 Y'all soo cute 🤣 💪😁✌🧚‍♀️🦋🌷

@namelessjoe11 2 года назад

I made some lemonade wine with frozen raspberry lemonade as a base and it took like 2weeks to really start as I remember. I think the extreme acid stunted the yeast progression

@johnleyshon2581 2 года назад

Instead of adding sugar and pasteurizing could you have added more sugar at the fermentation stage and keep adding small amounts until the yeast goes to sleep and the excess sugar gives the SG you want (e.g. 1.02)

@kenivie7422 9 месяцев назад

You should have tried a tbl spoon of picking salt and half the sugar

@mflcarry Год назад

OH OH OH...... Can you do a mead with lemonade? Call it....Skeeter Pead! 😂🤣😂🤣

@Silverholic 2 года назад

I did a lemon wine this year that is very similar to what you did. Can't wait for the 1 year mark to taste it and see if it's good ;)

@jongrnl 2 года назад

Wow, I had not considered pasteurizing a whole gallon of wine like that. Should of but no. Wish I had done that after back sweetening a blackberry mead we just made. It went from 15% to 18% and was DRY. We used red star premiere classic and wow, did not expect that. With that said, it’s going to be AMAZING with some steak

@injunsun Год назад

The "nail polish remover" you're smelling is acetone. It is a carcinogen. When makers of liquors distill, for vodka and most rum, they get rid of all the "heads" in distillation. Bacardi keeps a little, as do all whiskeys. I hate it. Non-distilled beverages can have different levels of acetone, based on the yeast used, and the conditions while fermenting. I believe I read or heard that higher temps make for more acetone, so cold brewing should limit that.

@waynejohns1272 8 месяцев назад

I wanna try this with chick fil a lemonade 😊

@CitySteadingBrews 8 месяцев назад

I have no idea if they use preservatives but you can certainly try!

@blu3l3vithan86 3 месяца назад

after all the videos ive watched just realised brian is left handed....lefies unite lol

@goncalosousa7137 2 года назад

Last year i did a skeeter pee, he took a week to start fermentation :)

@jbafternoonpiper404 2 года назад

I really like this style of video. Start to finish in one video. Well done..

@CitySteadingBrews 2 года назад

Thankyou!

@brianmccool9728 2 года назад

Cool seeing you deal with a stall! Might be the bomb this winter if you heat it a bit.

@CitySteadingBrews 2 года назад

Stalls happen. We like to show what to do if the worst happens!

@geordanmorse6054 2 года назад

Use the other two to make an actual arnold palmer mead

@bradslone2409 11 месяцев назад

I just wanted to say that i have been binge watching your channel. I really like the way you explain things, and i like that you will respond to people. Simply put a lot of people im Subbed to don't respond to messages. I look forward to watching all of your videos, I'm on bed rest so i have nothing but time now. Lol

@CitySteadingBrews 11 месяцев назад

We feel that the community is the reason the channel is what it is. Without interacting, we're just people on a stage. That can get boring. Also being a teaching show, it's unfair to. Ot try and help when people have questions :) Hopefully you're up and around soon!