Skeeter pee slow ferment

[calvin]

I started my first batch of skeeter pee using lavlin 1118 on 4/1. Sg 1.080. Today 4/5 sg 1.055. Temp has been between 74 and 77 degrees.

Is this normal?

My last batch of dragon blood fermented to .990 in 7 days


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[plowboy]

Seems pretty quick to me. My last project took 50+ days to make it to dry

 

[chasemandingo]

Just make sure to whisk O2 into the must every day mabey even twice a day and keep the temp in the mid 70's. I had my first stalled fermentation last week on a batch of pee and had to increase the temp and even add in more yeast to get it working properly again.

 

[Arne]

Think that is why Lon said use the lees from another batch. The acidic lemon is a little hard to get going sometimes and the lees contain active yeasts. Things go a little faster, but it will work just using yeast too. It's all good, Arne.

 

[calvin]

Kinda what I figured. Down to 1.025 and it seems like its going pretty good


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[djrockinsteve]

That's why I do not add all of the lemon juice until it is completely fermented dry. Lemon juice does nothing to assist the fermentation.

I have a batch going now on 2nd week and it's been cool to warm temps. It will be fine. Stir often, incorporate in O2, space out nutrients and add a teaspoon of super ferment around 1.000 to finish it off quickly.

 

[Elmer]

Slow and steady wins the race (unless someone has a faster car and is in front of you, in which case you lose!)

But any Skeeter pee I have made has been slow to ferment.
I have always worried about the slowness and once even dumped in a second packet of yeast.
but it always gets to dry in a few weeks.
I currently have a batch of Blue/Rasperry DB which is in its 3 week of fermenting and only down to SG of 1.020 (it is ferming at 63 degrees which causes slowness).

dont fret, you will get there!
And it will be good!

 

[FTC Wines]

Calvin, I just transferred my PEE to a carboy last night. It was in the primary for 13 days! Started at 1.84 & went down to .998, still fermenting slowly in the secondary. This is my 6/7 batch & the slowest one yet. But all is good. Roy

 

[tmmii]

I've always made a starter a day before, using apple juice and adding lemon in it every couple hours and then dumping it in after. Steps up the acidity instead of shocking the yeast.


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[FTC Wines]

Well I thought mine was done fermenting BUT, I put a brew belt on it so I could de- gas it at a proper temp & it's percolating all over again. Guess I'll let it finish at 80* & see where it goes!! Roy

 

[tmmii]

Well I thought mine was done fermenting BUT, I put a brew belt on it so I could de- gas it at a proper temp & it's percolating all over again. Guess I'll let it finish at 80* & see where it goes!! Roy

Do you add nutrient and energizer? I didn't on the first batch because I didn't have any and on the second batch I did. The second batch just did not want to finish and degas.


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[FTC Wines]

I added the nurt & energizer as per instructions, about the 6th day. None after that. It is now day 19 . Took the brew belt off this AM, will check SG tonight. Roy