Skeeter Pee with Liquid Malt Extract: AGAIN. Another FAIL?
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- Опубліковано 26 сер 2024
- It had to be done. At least one more time. We're back with another take on the smooth, easy-drinking lemonade wine called "Skeeter Pee." Last year we set out to answer the question: can you replace all the sugar in a Skeeter Pee with malt extract? It was fine, but not so great. So we tried again, this time adding glucoamylase into the mix to turn non-fermentable sugars into fermentable ones and run it dry. We've done plenty of Skeeter Pee videos in the past, so we wanted to throw everything we knew out the window and try something totally new, again. Our original video features a version with invert sugar, so check that out if you're wanting to convert your sucrose into glucose and fructose. Are you wondering how to make skeeter pee? Check out our previous videos! Trying to make a lazy lemonade shandy? You're in the right place!
Last year's malty skeeter pee: • Can you make Skeeter P...
Big shout-out to the original recipe: skeeterpee.com...
Have you got an interesting spin on Skeeter Pee? Drop it in the comments! 👇
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Praise the Rob!
Praise Rob from whom all airlocks blow, Praise Rob and feed yeast Fermaid O, Praise Rob and never speak of roast, Praise Rob and always do the most
🙏🙏🙏
@@Dogstickfetch A-Man!
I always use Amalyse to assist in conversion. The best Hard Lemonade I have ever made was 1 Lbs extra light malt extract and 3 lbs corn sugar. I only used yeast nutrient once in the primary. 8 cups table sugar with potassium sorbate and bottled after a two week fermentation at 72 Degrees F in the primary. This still alowed for pefect carbonation after about a month of bottle conditioning. It was a little sweet for my taste but similar to Mikes H L. I also used 14 cartons pure lemon extract two added during a final boil of the sugar and sorbate at bottling. A Quality champaigne yeast as well. I will definatly use only 6 or 7 cups sugar at bottling next time. I did not take hydrometer readings.... my bad.. I am guessing it to be around 4 - 5 % ABV and will not forget next time.
I didn’t consider the last one a fail! I made it and enjoyed it
I just think there are a lot of areas for needed improvement! But I’m glad you took the idea and ran with it, and even liked it! 🍻 Cheers!
@@DointheMost Well also I added blueberry honey and didn't backsweeten with DME, just more blueberry honey. So it did come out similar to a blueberry lemon shandy. The description of it being like a shandy was on the money.
Your honesty adds to your credibility! Thanks for sharing your failures as well as your successes.
It’s a lot of fun to edit a video around something that turned out just absolutely awful. We’ll probably have another one in the next month or so! I won’t spoil it, though.
I just brewed this now and it's being pressure fermented as we speak. it also has some cider in there so it's like three things in one.
That’s too bad! I could imagine a malted skeeter pee having a lemon meringue vibe!
Hey some successes and some fails - either way love the beer science. Great vid and ty for sharing! 🍻
Happy brewing! 🍻
They can't all be winners. It just sucks that it took so long to complete.
On the bright side, a year of aging removes any doubt about the quality or lack there of! 😂
Great video, as always. We learn more from our failures than our successes, right? I'd vote for one more batch, like the previous (not dry) with the malt extract, but with the addition of hops... Citra and Cascade might work there. Something well different than a summer shandy, but maybe with a bit more of a counterpoint? Not sure if dry-hopping alone would work, so maybe starting with a hop tea to get some of those alpha acids extracted?
You know, Jake on our discord did a Shandy version of our lemon drop hydromel recipe. It sounds like it turned out really good, so maybe some hops is a smart way to go!
So, scratch the skeeter pee in the corner pocket? LOL
😂😂😂
Maybe it just needs to be flavored with malt a tiny bit, so use just a little bit. Mostly skeeter pee, tiny bit of malt extract in place of sugar.
I would do it like a Lemon Shandy with Wheat Malt extract or Pilsen Malt extract, and a Saison or Belgian ale yeast.
I could get on board with a Belgian yeast!
Do you think the foulness could be attributed to leaving it to sit for like a year? I wonder if it would taste better if it were fresher. And IIRC this is essentially the same as like Mike's Hard Lemonade
I definitely don’t think it had gone off… It was under airlock the entire time and still totally full of trapped CO2 which started degassing when I was adding the sugar to it. Maybe it’s one of those things where a really short aging time would make it better, but my best traditional Skeeter pees have all peaked around a year to a year and a half. Who knows, it had that same twangy flavor of the original but the lemon juice and sugary sweet sucrose really amplified the foulness.
What kind of malt extract was used? Maybe an ultra light extract would be better? Also what about hopping with some lemon drop, and or mandarina Bavaria hops? They both give off some good citrus flavors.
It was actually ultralight! This one: amzn.to/3uTc8bg
I definitely think some hops would help, maybe for another experiment another day. Long from now!
Honey as a backsweetener instead of regular sugar would be awesome with the lemon 🍋
Our a lemon drop hydromel recipe works that way! Super, super good!
@@DointheMost yes!! Trying one myself, about to bottle it. Lemon, honey, & ginger hydromel! I am suprised that the malt was that bad in this experiment with the skeeter pee. Lessons learned, lol
I feel like this would taste like a Shandy
The one we did last year certainly had shandy vibes. This one did not. At all! haha
@@DointheMost I love beer. I love SP, I hate Shandys. Lol fun watch. Shocked you did it again after the last one.
I think shandy is the way to go on this one lol
Big agree!
Lol, you tried 🤣
A swing and a miss!
Wait isn’t this the guy who likes Aldi?
Any Thoughts on Revising your Oyster 🦪 Mead ? If nothing else , how about the way you Shuck Em . Being from N.W. Florida ,we grew up with an Oyster 🦪 Knife 🗡️🔪 in our Hands . 🐯🤠
I’ll probably never revisit that mead! Ha ha. We didn’t even shuck them, we just mashed them with a mallet. Apparently the shells are good for the process!
Lol
🍻
@@DointheMost
I kegged up what I'm calling lemon-ale this past weekend
Starts life as a standard ale, and I also used lutra Kviek yeast, holy shit that stuff is explosive, always impressive ferment
At kegging I mixed in 2 cans lemonade concentrate, 1 can limeade concentrate, and a quart of tart cherry juice, 2 gallons went in my pony, the rest in standard ball lock keg
Pulled a glass out of the pony yesterday, slightly over carbed, but very tasty,
I reckon it's not skeeter piss, more like a shandy, with a lot less water, who the fuck likes watered down beer, not this guy
leave out the lemon juice
Dry malt wine, mmmmm 😂
@@DointheMost just replace lemon juice with say......orange juice. i know i'm not a fan of lemons. love the smell, hate the flavor. keep up the good work. excellent videos.
@@bobgreen4531 Ah! Gotcha. I’m thinking something big like raspberry or cranberry!
@@DointheMost sounds good to me