Thursday, April 18, 2013

#58 Skeeter Pee

Skeeter Pee logoThe original, inexpensive, quick, easy to make, easy to drink, naturally fermented, lemon, hot-weather, thirst quencher.

Batch Size: 5.00 gal
Boil Size: 2.30 gal
Estimated OG: 1.064 SG

Estimated Color: 1.9 SRM
Boil Time: 30 Minutes
ABV: 10.4%

Skeeter Pee
Amt                   Name                                           
16.0 cup              Washington, DC
Lemons7 lbs                 Sugar, Table (16 cups)
0.33 cup              Lemon JuicE
Primary (Stir Ingredients)
64.00 oz              ReaLemon
0.75 tsp              Tannin
1.00 tsp              Yeast Energizer
3.00 tsp              Yeast Nutrient
Primary (~2 days)
1.00                  Yeast Slurry
Primary (~4 days - 1.050 SG)  (vigorously mix)
32.00 oz              ReaLemon
3.00 tsp              Yeast Nutrient
1.00 tsp              Yeast Energizer
Secondary (0.995-0.998 SG) (degas)
2.50 tsp              Potassium sorbate (sorbate)
0.50 tsp              Potassium metabisulfite (Kmeta)
1.00                  Sparkolliod - Clears without the Sparkolloid in 30-45 days
Bottling/Kegging (2 weeks after sparklloid)
2.30 lb               Sugar, Table (Sucrose)

After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.

Notes from Lon DePoppe:
"Not a “hard lemonade” because too many people have tried the commercial versions and they tend to make a mental impression of what it’s going to taste like before trying it. When it doesn’t taste just like the commercial versions (which are usually 5% alcohol, lemon flavored malt beverages) they conclude that it’s a poor reproduction. This stuff isn’t a reproduction; it’s the original home-style without the big marketing budget and price tag. Please be advised that you need to keep an eye on those you serve this to. Because it drinks easily on a hot day and the alcohol is about double that of commercial hard lemonades and beer, it is easy to accidentally over consume; it sneaks up on you real fast."

If you don't have a slurry to start your batch.
Some people have had luck simply sprinkling the yeast on top of the must in the place of using a slurry.  Be cautioned though, that the ferment will take much longer to get started.  It helps to whip the must with a wire whisk to introduce lots of oxygen and keep the must warm.  Be prepared to wait up to a week to see signs of ferment.  An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry.

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