Skeeter Pee - a Question

[BernardSmith]

So, when we make SP we typically use around 3 qts of lemon juice awash in preservatives added to inhibit spoilage (AKA fermentation). My question: would there not be far less of any risk or problems if we simply fermented the sugar and added the lemon juice as if we were adding fruit to the secondary? We are not asking the yeast to ferment the lemon juice. We simply want the juice for flavor and for the acidity. Acknowledging Lon DePoppe's great recipe for an adult lemonade, why do we ferment with so much preservatives when it seems (to me) to be so much easier to treat the lemon juice like fruit added to the secondary after we have stabilized the wine. Thoughts? Thanks.

 

[winemanden]

Don't see why not, although maybe there might be a subtle difference in taste.
Vodka, water, lemon juice, sugar to taste, instant skeeter!

 

[BernardSmith]

Now, that would be subtly different in flavor. Of course, if you skipped the juice and added lemon zest (1 zested peel per 100 ml ) then you would have limoncello. But that is another story entirely. But to be serious: I don't disagree that the flavor would be a little different - I am using the alcohol (around 10%) as a solvent to extract flavors and aromas and not water (the solvent during first week or so after pitching the yeast). Me? I tend to prefer using alcohol as my solvent when I am making country wines. Which is to say, adding at least half the fruit to the secondary after all the alcohol has been produced. So, adding fruit AFTER the wine has been stabilized.

 

[Jovimaple]

Make SP 2 batches side by side - one with at least part of the lemon juice and the other with all the lemon juice added after fermentation is done. Compare the results! And let us know!

 

[BernardSmith]

Make SP 2 batches side by side - one with at least part of the lemon juice and the other with all the lemon juice added after fermentation is done. Compare the results! And let us know!

Nice scientific approach. I might just try that or compare the added lemon juice to the sugar wine to a batch I made last year using the conventional method.

 

[Jovimaple]

And yes, Bryan @winemaker81 , I WAS intentionally channeling you.

 

[Christopher Anderson]

For the experts (or those who might know the answer: Several times a year, I make fresh lemon/lime "aid" juice for a cleanse. It usually involves 1 gallon of RO water, the juice and pulp of 3 lemons and 3 limes, plus a cup of honey. I accidently left it out for two days. It has started to ferment (fizz). Can it be turned into SP? or throw it out? If SP, then some EC1118? or K-met/ Camden tablet first, then a yeast. Inquiring minds want to know.
This is for a 1 gallon version. I can add more sugar or honey if necessary and/or yeast nutrient/booster.

 

[winemaker81]

For the experts (or those who might know the answer: Several times a year, I make fresh lemon/lime "aid" juice for a cleanse. It usually involves 1 gallon of RO water, the juice and pulp of 3 lemons and 3 limes, plus a cup of honey. I accidently left it out for two days. It has started to ferment (fizz). Can it be turned into SP? or throw it out? If SP, then some EC1118? or K-met/ Camden tablet first, then a yeast. Inquiring minds want to know.
This is for a 1 gallon version. I can add more sugar or honey if necessary and/or yeast nutrient/booster.

Check the SG and add EC-1118!

 

[Christopher Anderson]

Check the SG and add EC-1118!

SG is only 1.024. low, but I can add more sugar or honey. now. 10 min later, it is 1.040! but no bubbles. but I do see some fermentation!
Thanks for the answer!

 

[winemaker81]

SG is only 1.024. low, but I can add more sugar or honey. now. 10 min later, it is 1.040! but no bubbles. but I do see some fermentation!
Thanks for the answer!

If the SG jumped that much, it's not well mixed. Honey is a REAL PITA to mix. When prepping a mead, I use hot tap water, ~120 F (49 C) to help the honey dissolve.

Add more honey, bump it up to 1.090. You might need to add more lemon and lime.

This is accidental, seat-of-the-pants winemaking!