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:u Yesterday I bottled the normal Skeeter Pee batch (not the lime one) using the concentrates listed in the quote above. I used 1 can of concentrate per gallon of pee as well as another 1/2 cup of inverted sugar. My initial thoughts are...a single can of concentrate is not enough for...

So, how is your pee looking? Both my regular pee and lemon/lime pee are clear and ready for bottling as of today. Now I just have to figure out which concentrates to use for backsweetening with which batch!

Yes. Case in point. Try a shot of vodka, then try a shot of everclear (if you can...muwahaha). :: Or, try a glass of grape juice, then wine. The difference is the level of alcohol. You won't notice a difference between a small difference like 9% and 10%. But you'll notice one between 5%...

Don't add it after fermentation starts, wait until its complete. You can add them before bottling as they will help to preserve your wine.

Oh ok, that makes more sense then. :)

Hmm..I was waiting for the sales pitch. :wy

Since wine is so subjective, beyond making sure you have the right balance, etc (see earlier post), this makes the most sense to me. Basically, use good ingredients, balance all the attributes and don't spoil your creation. Then in the end if it tastes good its high quality. Sounds fairly simple!

It does make sense that aging should have an effect on price. Its not cheap to keep bottles safe for years and years. The older one is, the more rare it would be...unless is was just old because it was nasty and no one wanted it...lol.

I think these 2 posts really answered my question but thanks to everyone for their input. Obviously personal taste accounts for a lot, branding exponentially increases pricing as well as supply and demand. But overall, having a clear, balanced wine with the right amount of sweetness, body...

I've searched the forums and google and haven't found a clear answer for this. Obviously it is possible to bottle wine in beer bottles but will it last that way? Or rather, how long can wine last in a beer bottle with a crown cap? The reason I ask is that I have approx 1200 beer bottles of...

Totally normal looking...for now. But soon, SOON I TELL YOU...there will be fruity foamy goodness frothing at the mouth of the bucket and threatening to soil your entire room!!! :< Ok, maybe its not THAT violent, but this stuff does foam up quite a bit so you will end up having to clean up...

Recipe please! How much of each did you use?

Yes, it helps the yeast to acclimate. Probably not even necessary though as this is a fast fermentation (won't take nearly as long as your standard pee).

That is a very good question and part of what I was wondering. I always assumed the high price meant something special was done to the wine. But maybe its more supply/demand. Hmm...does that mean if I make a limited 30 bottle supply they should be worth $1000 each?? :try

As someone that loves drinking cheap grocery store wine, making Skeeter Pee and fermenting frozen juice concentrate, I obviously understand very little about what makes a wine "good" or of "high quality". To me, if it tastes good, its good. So I'm really curious as to what makes a wine...