The boil isn't for mixing the sugar in, it's for inverting the sugar to convert the Sucrose (complex sugar) into simple sugars if glucose and fructose which the yeast have an easier time converting into alcohol.
Someone else mentioned that, too. Learn something new every day! I wonder why this is necessary, tho. I didn't boil and still got a FG of 0.998 in about a week. Maybe just because ec1118 is such a powerhouse! Anyway, thankyou for clarifying. I'll pin your comment this is great information!
@@ErickandDerrick if I recall correctly, yeast will break down sucrose into fructose and glucose before they then convert that into alcohol, so it just saves the yeast some "effort". I know plenty of people that skip this all together, I always do it anyways 🤷♂️
@@ErickandDerrick if you want to make some really interesting SP, trying using the yeast slurry from a Kveik brew, many interesting esters and flavors come from it. I did two brews at the same time one with D47 and one with Kveik. My Kveik one ended up tasting like an Arnold Palmer only difference in recipe was yeast.
Now I want to make Skeeter Pee as well. I’ll check the offerings of lemon juice next time I go on a food run. Seems like the perfect summer drink for BBQ’s and such. No idea if I’ll do the boil or not. Thanks for adding yet another brew to my ‘want to brew’ list!
Been wanting to make Skeeter Pee...for what it's worth? You can get lemon juice without preservatives. Costs a bit more, but probably worth it. Edit: I don't use sulphites or sulphates....I bottle and pasteurize. Either way works for sure, but no additional chemicals that make hangovers potentially worse by pasteurizing.
I have noticed in your last few videos you have gone to using 3 Piece Airlocks. Thought you guys were all about the S-Shaped ones, for the mad scientist look! What gives?
5 seconds on google and I found a readily available 100% lemon juice with no preservatives. Why does every single recipe I see on youtube use preservative laden juice? 16 oz. for $4.79 on amazon
The boil isn't for mixing the sugar in, it's for inverting the sugar to convert the Sucrose (complex sugar) into simple sugars if glucose and fructose which the yeast have an easier time converting into alcohol.
This isn't 100% necessary, just gives the yeast an even better chance with the low PH. Many skip this step with fine results.
Someone else mentioned that, too. Learn something new every day! I wonder why this is necessary, tho. I didn't boil and still got a FG of 0.998 in about a week. Maybe just because ec1118 is such a powerhouse!
Anyway, thankyou for clarifying. I'll pin your comment this is great information!
Lol, you answered my follow up question while I was asking it! 😂😊
@@ErickandDerrick if I recall correctly, yeast will break down sucrose into fructose and glucose before they then convert that into alcohol, so it just saves the yeast some "effort". I know plenty of people that skip this all together, I always do it anyways 🤷♂️
@@ErickandDerrick if you want to make some really interesting SP, trying using the yeast slurry from a Kveik brew, many interesting esters and flavors come from it.
I did two brews at the same time one with D47 and one with Kveik. My Kveik one ended up tasting like an Arnold Palmer only difference in recipe was yeast.
Now I want to make Skeeter Pee as well. I’ll check the offerings of lemon juice next time I go on a food run. Seems like the perfect summer drink for BBQ’s and such. No idea if I’ll do the boil or not. Thanks for adding yet another brew to my ‘want to brew’ list!
This is soo good cold on a hot day!
If I’m not mistaken the boil is to make it easier for the yeast, not just to dissolve the sugar. To invert the sugar.
It might be - I've never had trouble without the boil, but I don't think you're wrong! 😊
Been wanting to make Skeeter Pee...for what it's worth? You can get lemon juice without preservatives. Costs a bit more, but probably worth it.
Edit: I don't use sulphites or sulphates....I bottle and pasteurize. Either way works for sure, but no additional chemicals that make hangovers potentially worse by pasteurizing.
Natalie's Lemon juice has no preservatives at all. Neither does Minute Maid Lemon Juice. I just can't find minute maid anywhere anymore
I really have to try to make that. Skeeter pee! Meaningful.
OMG it's sooo good!
Where do you get your button downs? Big fan
Amazon! 😊
I am just a beginner so if it is possible I would like a recipe for a 1 gal. batch
Thank You
I have noticed in your last few videos you have gone to using 3 Piece Airlocks. Thought you guys were all about the S-Shaped ones, for the mad scientist look! What gives?
Lol, we used up all of our fermenters and airlocks. We had to work with what we had!
That's "teaspoons" for those who speak normal English.
5 seconds on google and I found a readily available 100% lemon juice with no preservatives. Why does every single recipe I see on youtube use preservative laden juice? 16 oz. for $4.79 on amazon
I'll have to check that out!
@@ErickandDerrick it's 8 bucks for 32oz at kroger.