That slap though. Quality content as always. I have a lot (100 lbs) of too dark baker’s honey from a local apiary (I didn’t ask for a sample first). You using liquid malt extract for this gave me an idea to do that recipe with my honey that I don’t want to use in my normal meads.
I was pretty prepared to dump it! But yeah, it went way better than expected. If only that much malt extract wouldn't cost someone nearly a hundred bucks, hah!
I just made some carbonated tapache but with way more pineapple and then some honey and salt to back sweeten and it’s so good. It’s like a margarita. Maybe I can add some tequila too.
A few months back we have a brief conversation about tej. My tej is about done now, so I wanted to give you an update. It tastes yeasty and was sour until I back sweetened with a little more honey. I like it, but don't love it. My husband suggested adding a cinnamon stick, so I did and will remove it next weekend. We will see how that goes.
🤔 Not being a beer brewer, i may have missed the obvious, but working off DTM statement that this would be expensive, i would be curious if one could ferment, regular sugar, then backsweetin with LME to get a similar effect, and also, eliminated the hassle of encorporating the DME powder
I think that would probably achieve a similar result. It was VERY not-sweet at 1.020 but I have to wonder if sweetening it brought out the maltiness, or the other way ‘round.
LME is what's expensive. DME would still be the way to go for backsweetening. If you prep it with boiling water, that would negate the hassle of incorporating it. It won't taste the same, and won't have the same body, but it would probably still be pretty good. That said, you could do the same thing significantly cheaper by going all grain. I think 15lbs of Maris Otter (or any pale or pilsner malt) would get you in the ball park of 9% abv (assuming 72% efficiency), and that's around $25 or so.
We need more quality pee content! It's my favorite lol, I'ma hoocher at heart. I have a peach mango koolaid skeeter pee brewing at the shop, it should go on tap in another week or so.
I made your original skeeter pee and it tasted great when I tested before adding corn sugar to bottle carb. But after sitting for 4 weeks on my shelf at 20C it never carbed! Guess the yeast was dead, now its a sugary mess! What a waste! I have tried a bunch of different mead recipes but I always ruin it somehow, guess brewing is not my forte! However, I tried your crispy session mead, and that one turned out great.... I like to pour about 1/3 glass of a hoppy beer and fill in the other 2/3 with the session mead, and its a great flavor combination for my palate. Think I might try a hopped session mead and see how it goes.
out of curiosity, what would you call it if you fermented key lime juice instead of lemonade. I made a key lime wine aged 8 months with 1 month on medium toasted french oak and it came out extremely good.
@@DointheMost well you ought to give it a try sometime. its really good. I used fresh key limes from our trees. word of caution limes can be a bit bitter, I found backsweetening really helps with that. also its best served slightly chilled. essentially I followed your skeeter pee recipe for primary but substituted key lime juice instead of lemon juice. I backsweetened it (without measuring) till it got to a point that I truly enjoy my wines.
So if I wanted to make a small batch, whack it into a 5l mini keg and give it a touch of carbonation in the keg is there a particular sweetener you could recommend to back sweeten instead of sugar/malt and how many units of carbonation would you give it ?
How do you leave it outside without issues from ants? If I bring any brew out for longer than an hour or two, there are ants all over it unless I keep it on the car, which isn't practical
Fortunately on the brick pavers in direct sun we didn’t really have any issues with ants. But we definitely had flies landing on it, which seemed to be remedied by keeping StarSan sprayed on it whenever we were around.
Camila is the finest wine on this whole dang channel
That slap though. Quality content as always. I have a lot (100 lbs) of too dark baker’s honey from a local apiary (I didn’t ask for a sample first). You using liquid malt extract for this gave me an idea to do that recipe with my honey that I don’t want to use in my normal meads.
Brilliant! I bet that slight caramelization would be nice in there, too.
you're crazy man, I love that you tried something so bizarre and it actually turned out!!
I was pretty prepared to dump it! But yeah, it went way better than expected. If only that much malt extract wouldn't cost someone nearly a hundred bucks, hah!
I just made some carbonated tapache but with way more pineapple and then some honey and salt to back sweeten and it’s so good. It’s like a margarita. Maybe I can add some tequila too.
I did this with DME and it’s fermenting now under pressure. I hope it works.
I haven’t made a skeeter pee yet. Think I’ll try the sugar route first to see if I like it. It’s on my very long list of brews to try.
You brew enough, you should have plenty of lees slurries to use! Give it a go!
Interesting twist on Skeeter Pee. I do like a good Lemon Shandy so will add this to my list of things to brew.
I'd love to try this with an all-grain setup in the next iteration!
@@DointheMost I have a ton of red X I got for free from the shop, that would be a good way to use some of it up lol.
Its a shame the original site is down, can still access it via internet archive but sad its no longer available
Haha what a weird experiment. love it!
Fortunately not a failure!
MOW your LAWN! lmao
That’s rabbit food out there! Saves us on rabbit feed. 😝
A few months back we have a brief conversation about tej. My tej is about done now, so I wanted to give you an update. It tastes yeasty and was sour until I back sweetened with a little more honey. I like it, but don't love it. My husband suggested adding a cinnamon stick, so I did and will remove it next weekend. We will see how that goes.
Keep us posted! Tej is one that I’m still hesitant about. But curious!
@@DointheMost Just jump in there and make it! You can always add flavor later if it's not quite what you're after.
🤔 Not being a beer brewer, i may have missed the obvious, but working off DTM statement that this would be expensive, i would be curious if one could ferment, regular sugar, then backsweetin with LME to get a similar effect, and also, eliminated the hassle of encorporating the DME powder
I think that would probably achieve a similar result. It was VERY not-sweet at 1.020 but I have to wonder if sweetening it brought out the maltiness, or the other way ‘round.
LME is what's expensive. DME would still be the way to go for backsweetening. If you prep it with boiling water, that would negate the hassle of incorporating it. It won't taste the same, and won't have the same body, but it would probably still be pretty good.
That said, you could do the same thing significantly cheaper by going all grain. I think 15lbs of Maris Otter (or any pale or pilsner malt) would get you in the ball park of 9% abv (assuming 72% efficiency), and that's around $25 or so.
We need more quality pee content! It's my favorite lol, I'ma hoocher at heart. I have a peach mango koolaid skeeter pee brewing at the shop, it should go on tap in another week or so.
Kool-aid is legit my favorite way to enhance SP. seriously.
more Camila reviews plz
Working on it!
Batman Forever cups! I have those!
They freeze well. - Mr. Freeze, probably
I made your original skeeter pee and it tasted great when I tested before adding corn sugar to bottle carb. But after sitting for 4 weeks on my shelf at 20C it never carbed! Guess the yeast was dead, now its a sugary mess! What a waste! I have tried a bunch of different mead recipes but I always ruin it somehow, guess brewing is not my forte! However, I tried your crispy session mead, and that one turned out great.... I like to pour about 1/3 glass of a hoppy beer and fill in the other 2/3 with the session mead, and its a great flavor combination for my palate. Think I might try a hopped session mead and see how it goes.
I’m currently doing lots of hopped session mead experiments right now! Happy brewing!
out of curiosity, what would you call it if you fermented key lime juice instead of lemonade. I made a key lime wine aged 8 months with 1 month on medium toasted french oak and it came out extremely good.
I’m not even sure why Lon called it Skeeter Pee in the first place. Haha. Is there another blood-sucking pest to name it after?
@@DointheMost well you ought to give it a try sometime. its really good. I used fresh key limes from our trees. word of caution limes can be a bit bitter, I found backsweetening really helps with that. also its best served slightly chilled. essentially I followed your skeeter pee recipe for primary but substituted key lime juice instead of lemon juice. I backsweetened it (without measuring) till it got to a point that I truly enjoy my wines.
Green Pee
So if I wanted to make a small batch, whack it into a 5l mini keg and give it a touch of carbonation in the keg is there a particular sweetener you could recommend to back sweeten instead of sugar/malt and how many units of carbonation would you give it ?
Id just use the Splenda I have in the house anyway but it turns out bret will ferment it :D
How do you leave it outside without issues from ants? If I bring any brew out for longer than an hour or two, there are ants all over it unless I keep it on the car, which isn't practical
Fortunately on the brick pavers in direct sun we didn’t really have any issues with ants. But we definitely had flies landing on it, which seemed to be remedied by keeping StarSan sprayed on it whenever we were around.
Now do it with molasses
Unhopped Shandy? Lol
I know. I kind of want to crack it open and dry hop it.