I know what this sounds like, but I promise you’ll be pleased you tried it. Skeeter Pee is a now-infamous recipe for fermenting lemonade. You’ll need some granulated sugar and three big bottles of lemon juice. Skeeter Pee uses the remaining slurry from an existing batch of wine or mead. So, for example, if you’ve just racked off your apple cider and have a yeast cake sitting in the bottom of an empty carboy – don’t dump it! Use that strengthened yeast slurry to make Skeeter Pee. The juice goes in with step-additions throughout several days. Add frozen berries to amplify your flavors!Print
You can make lemonade wine at home with this simple recipe
Full credit for the original recipe goes to Lon DePoppe of skeeterpee.com. I’m so thankful I discovered it many years ago!
For a 5 gallon batch
- 96 oz 100% lemon juice
- 7 lbs sugar to ferment
- 3/4 tsp tannin (optional)
- Water to 4.5 gallons
- Yeast Slurry
- Potassium metabisulfite
- Potassium sorbate
- 3 cups sugar to sweeten finished wine
- Yeast nutrient (DAP works fine, with about a tsp added with every lemon juice addition)
- Fining agent, like Sparkolloid or Super Kleer
- Boil fermentation sugar with 1/3 of the lemon juice and one gallon of water to invert the sugar (details in the linked video above). Allow to cool and add to carboy.
- Add in tannin, yeast slurry, and water to 4.5 gallons.
- Pitch in a tsp of yeast nutrient.
- Three days into active fermentation, add the next 1/3 of the lemon juice and another tsp of yeast nutrient.
- After seven more days of active fermentation, add the final 1/3 of the lemon juice and another tsp of yeast nutrient.
- Ferment dry.
- Rack to secondary and add stabilizers (potassium metabisulfite and potassium sorbate) by package instructions.
- After three days, add fining agent. Allow to clear.
- Boil one cup of water and mix in the three cups of sugar needed to sweeten the wine. It should be syrupy.
- Pour sugar syrup into bottling bucket and rack wine into the bucket, making sure that the whirlpool thoroughly mixes the syrup into the wine.
- Bottle. Serve chilled/over ice.
Pro-tip: due to all the acid, Skeeter Pee can stress the yeast – take your time and oxygenate well, or you might end up with rotten egg smelling gases that you’ll have to splash-rack out.