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25 Jan Posted by in Guestbook | 359 comments
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  1. Jordan Street05-12-17

    Hi Lon,

    Thanks for the recipe–I’m really excited to see how it turns out. This is my first “wine,” and I’ve only brewed two (successful) batches of beer so I’m very new to all this. I have a few questions that I couldn’t find definitive answers to and was hoping you’d be able to help me out.

    First, I’m a little concerned about how aggressive the fermentation is at the moment. I used the Wyeast 2565 slurry from a Honey Kolsch that just finished up in Primary a couple of days ago. My fermenter is in the garage where the temperature is in the mid-70’s right now. I pitched the slurry last night around 8:00 PM and had an active fermentation this morning, less than 12 hours later, with the airlock burping normally every 3-4 seconds. Now, 18 hours after pitching the slurry, the airlock is “burping” for nearly 1 second every 2-3 seconds, as opposed to the more usual 1/4 second “burp” each time. My biggest concern with this recipe was leaving the must covered with a kitchen towel for 24-48 hours, potentially exposing it to bacteria. I put just under two cups of slurry in because the recipe doesn’t specify how much, so I’m wondering if I way over-pitched and how, if at all, that might negatively impact fermentation and clearing. The FAQs mention that you use 1-3 cups of slurry, so I figured it was fine. The Wyeast 2565 Kolsch yeast have suuuper low flocculation. Any thoughts or personal experience with aggressive fermentations with any of your batches of Pee?

    My second concern is the color of the must after I mixed in the tannin. The must tastes fine when I’ve tasted it after taking gravity readings, but it’s an off-putting gray color right now. I used BSG tannin, the only tannin they had at the brewing supply store, so I assumed it was the only option. The finished product, and even pictures of the Pee in carboys is very bright yellow, but mine is dull and very much like real lemonade. Will the gray color from the tannin powder ferment out? And will I be left with a more vibrant yellow color after fermentation is complete, or is most color the result of artificial coloring added?

    If you’d like to see a video of the airlock bubbling, I’d be happy to share. And if you have any other questions or want more information about anything, let me know.

    Thanks!

    • Jordan Street05-12-17

      After posting my comment yesterday, I went home and the garage smelled strongly of sulfur (fusel alcohol?) and the temperature indicated on the thermometer strip was a solid 80 degrees. The yeast were incredibly active still, and since fermentation had only begun less than 24 hours prior, I stirred and aerated the must for about 15 minutes to get rid of any sulfur smell, added the additional lemon juice (I figure the yeasty are probably doing just fine aside from the high temp exposure, which was only for a few hours), and replaced the air lock with a blow-off tube. I moved the fermenter into the basement where it’s typically 65-68 degrees and ensured that the blow off tube was properly venting. I think a lower temperature will be best for this yeast, as it is for beer, and should reduce the risk of developing any further sulfur smell. Additionally, I did not add the remaining yeast energizer and nutrient so I could do so when the gravity reaches 1.050, at which time I will stir and aerate again.

      This morning the temperature had dropped to 72 degrees and was bubbling at a rate similar to the honey kolsch had been (recommended 55-70), and the storage room did not smell of sulfur at all. The Kolsch had a very satisfying estery aroma when I racked it to secondary, and I am really hoping that will be imparted to the Pee.

      I’ll keep you updated when I add the remaining energizer and nutrient, and with the final result. Still, any advice you have for ways to avoid the sulfur smell or anything else I can do would be welcomed!

      Thanks!

      • Lon05-14-17

        To prevent the sulfur smell, ferment cool, be sure to use nutrient, & use a robust yeast. Depending on the speed of the ferment, you might need to add the doses of nutrient sooner. You don’t want to be adding nutrient after the yeast have already consumed all the food. Splash racking your batch can help dissipate odors trapped in solution. The high acid of SP make this wine less susceptible to oxidation. I read that really strong sulfur smells can be knocked down by stirring your batch with a clean piece of copper wire. Good info here: www(dot)grapestompers(dotcom)/articles/hydrogen_sulfide.htm

        • Jordan Street05-26-17

          Hey Lon,

          So it took the yeast longer than I initially thought to propagate and get to work, but over the past couple of days they’ve been really active. Airlock is bubbling every 3-4 seconds instead of the 6-7 seconds over the past week or so. I think I may have underpitched or racked to my carboy too soon. It seems the sulfur smell had gone away but I’m worried it may be slowly coming back. Either that, or I’m smelling the yeast fermenting more actively now and I’m just paranoid. If I am smelling a faint sulfur aroma, I’m hoping the yeast will clean it up in the next week or so.

          I took a gravity reading last night and it was at 1.030. The sample smelled strongly of banana and pineapple, had a noticeable astringent smell, and smelled very yeasty. In beer terminology, I suppose that would be estery and fusel alcohols that I’m smelling. While ester is considered to be a flaw in beer, I think the fruity aromas and flavors imparted by the yeast have made this into an incredible batch. As far as tasting, it is very pineapple-forward, followed by by lemon and banana flavors; there is no astringent taste, and only a mild yeast taste. I assume the yeast smell should subside as fermentation slows and the yeast begins to flocculate.

          The Wyeast 2565 has a very low flocculation rate; though I suspect the Sparkalloid will clear the yeast out relatively quickly, I’m still not sure how that will affect the final aroma. As it stands, I think others will find the yeast aroma to be too pungent. Do you think it’s too late to get some more oxygen mixed in, or am I at risk of oxygenating the wine at this point?

          • Lon05-27-17

            At 1.030, I don’t think a bit of O2 would cause any real damage. Another thing I find is that the lemon itself has a smell that can almost be sulfury in nature. I find that it goes away once you finish it out and sweeten before bottling.

    • Lon05-14-17

      Jordan, Skeeter Pee is a quick ferment as far as wine making goes; it’s one of the things that makes it popular. I’m not familiar with that yeast, so I can’t comment on it. The high acid and rapid ferment of SP does put a strain on the yeast, so I generally use a very tolerant strain in mine. The super active ferment is normal. I ferment mine in my basement, so the cooler temps help keep it from overheating. I’ve found that a cooler ferment is better. Once most if the sugar is consumed, the ferment will settle down quickly. I wouldn’t worry much about the color. As the yeast, tannins, and bentonite (if you used it) settle out, the color will likely take on the more characteristic clear/yellow. The only batches I have with artificial color are the ones that I mix with Kool-aid packets for fun flavors and colors.

  2. Doris B02-03-17

    I can’t wait, i am a bee keeper and i have a very large lemon tree right near them that is just filled with lemons. I picked a ton of them and zested them as I make soap and use it for baking, dehydrated them. then peeled off all the white, cut them in 4’s and put them in my ninja, there was almost no pulp, I stained the juice 2 times through cheese cloth and our of 25 lemons I got 116 oz of lemon juice, ordered all the chemicals and am waiting for them to arrive. I left you a message about slurry and will wait to hear from you. I’m so excited to do this. When life gives you lemons… you make skeeter pee. will send update as we go. Thank you so much for the recipe, I’m going to follow it to a tee first before I start messing with it by adding my own honey and all the wonderful fruit trees I have on my property.

  3. Sheppherd06-03-16

    Hey,

    I noticed you mentioned you use Modelo bottles for your brew. How do you go about removing the label and foil from the bottles? Modelo is one of my favorite beers and we finally got it out here in Newfoundland.

    • Lon06-08-16

      Sheppherd, They are a bit of a pain to de-label. The easiest way to do them in batches is to soak them overnight in a tote or basin with a bit of non-foaming cleaner. I use a knock-off Oxyclean powder. Be aware that the water will end up with dissolved glue in it and a bit of this glue residue will naturally get inside the bottle too. To stop this, I first fill the bottles with clean water and then cork them. Then place them in the tote and cover with water and cleaner.

  4. Michael Haines04-20-16

    Lon,

    I have been making wine and mead for decades with my family and about 5 years ago started brewing beer. I came across your recipe one day while searching for new things to try and after the first batch I was instantly hooked! Well my love for new ideas also took over and after a few batches I had an idea. I took and entire batch (5 gallons) and put it into a keg, back sweetened it and forced carbed it instead of bottling. Now since I have down that and have it on tap in my keezer I can’t keep up the supply with the demand. It is stronger, sweeter and way better than a store bought “Mikes Hard Lemonade”. I also want to thank you for this page account I have seen the other flavors and will continue to push the lemon in new directions.

    Thanks
    Mike

    • Lon05-10-16

      Mike, Glad it’s working out well for you. I’ve started making it in 32 gallon batches every January. It’s easily ready and in bottles by the time warm weather comes around. Cheers!

  5. Howard03-07-16

    Today I started my third batch of SP over the past couple of years. My (adult) kids like a cherry lemonade so I’ll add 6 lb frozen cherries once the fermentation stops. I have found that using a starter is very helpful. I boil 1/4 lb malt extract in 2 cups water, let it cool then pitch 2 pkg hyrated EC1118. This ferments for 6 – 24 hours depending on my schedule then I pitch it into the lemon juice/water/sugar. Also, I have found from beer making that a really good way to aerate the must is to pour it from one 7 gallon primary into another a couple of times as vigorously as possible. I usually see fermentation start within a couple of hours.

    Anyway I’ve wanted to thank you for several years and thought this was as good a time as any. We have enjoyed SP many warm summer nights. Thanks for posting it!!

    • Lon03-08-16

      I’m glad it’s worked out well for you. Cheers!

  6. Nathan02-25-16

    Also, is there a way to copy your skeeter pee drawing for a label? It is a cute picture.

    • Lon03-08-16

      shoot me an e mail and I’ll reply with an image for you. minnesotamaker(the @ sign goes here)yahoo(a dot goes here)com

  7. Nathan02-25-16

    I made a batch of skeeter pee and it has come out very clear. Is there something I can add to make it look more yellow?

    • Lon03-08-16

      Nathan, You could add yellow food coloring. Or you can add a packet or two of lemonade flavored Kool-aid drink mix. The drink mix will bump the acid content some, so make sure you’re OK with that before adding.

  8. Antonio11-11-15

    Good Evening Lon,

    I was inspired by your webpage, as well as all the buzz about Skeeter Pee on the web, and decided to make a scaled down 1-gallon batch. As I didn’t have any slurry, I went rogue and made my recipe ultra-basic, which consisted of the following:

    10/7/2015 – evening
    20 oz Sicilia lemon juice
    3.25c sugar
    2 tsp Fermax
    Fill with filtered H2O to 1 gallon
    OG: 1.080 @ 74.4 (1.082) = pot. 10.7% ABV
    1/2tsp K1V rehydrated in 1/4 cup of filtered tap water with 1tsp sugar, 1 pinch Fermax, 1 cap lemon juice, & 10 seconds in micro
    10/8 – going 1+ bubble per second. Clean krausen
    10/14 – racked, degassed, and cold crashed
    .997 @ 74.4 (.999) = 11% ABV
    10/15 – racked off lees, added 5ml Kieselsol, and placed back in fridge. Yeast dropped out within the hour.
    10/16 – dropped out significantly. Racked off sediment. Added 15ml Chitosan and dropping out. Responding well to both the Kieselsol and Chitosan.
    10/17 – clear. Racked. RTD.

    As you can see, I had activity within 12-24 hours and it was clear and ready to drink 10 days later. This inspired me to make my second batch immediately after…

    10/22/2015 – evening
    Skeeter Pee #2
    20 oz Sicilia lemon juice
    3.5c sugar
    2 tsp Fermax
    Fill with filtered H2O
    OG: 1.080 @ 79.7 (1.083) = pot. 10.8% ABV
    1/2tsp K1V rehydrated in 1/4 cup of filtered tap water with 1tsp sugar, 1 pinch Fermax, 1 cap lemon juice, & 10 seconds in micro
    10/23 – going slowly in late a.m./early afternoon
    10/24 – going 1+ bubble per second. Clean krausen
    10/31 – racked, degassed, and cold crashed
    .997 @ 73.9 (.999) = 11.1% ABV
    11/3 – racked off trub, added 5ml Kieselsol, and placed back in fridge. Began to drop immediately.
    11/4 – 1″ sediment in bottom. Racked off sediment, added 15ml Chitosan, and placed back in fridge.
    11/6 – added 5ml of Kieselsol stirred into above.
    11/7 – 1″ of milky trub in bottom and clear above. Racked.

    This one took a little bit longer to get started (36 hours vs. 12-24 hours) and more finings to clear but was clear and ready to drink within about two weeks. It would have been ready sooner but I was out of town from October 24-31.

    My best friend and I finished both batches in one weekend. He insisted I make more. I bought a 3 gallon glass carboy and scaled my recipe up times three. Here I am 48 hours later and there is no activity. Why?! It worked great in the 1 gallon batches but refuses to start in the 3 gallon batch. Can you please help me figure out what went wrong?! Thank you so much!

    • Lon11-12-15

      It may just be the lemon juice inhibiting the yeast. It may be too late for this solution now, but I would suggest starting a batch like this with only 1/3 the total lemon juice. It is easier to start the batch with weak lemon. Once things get rolling, you could then add the additional lemon juice over a couple of days. At this point, I would do a couple of things: whip it up with a whisk to drive some air into solution; and keep it in a warm spot somewhere in the upper 70’s to low 80’s. Once you see activity, move it to a cooler location (normal room temp).

      • Antonio11-12-15

        Thank you for your response. I was suspecting that the yeast may have not been viable or that the starter had not been large enough. Therefore, right after I sent you that message last night, I created a fresh starter with 100ml of filtered water, 15ml of the must, 1/4tsp of Fermax, and 1tsp sugar. I heated the mixture for 10 seconds in the microwave and then added a packet of K1V. I let it stand for 35 minutes and, after sufficiently aerating the mixture with an electric drill and whip, pitched the starter. Within 1-2 hours, there was airlock activity. By this morning it was moving significantly and, by this evening, there are 1+ bubbles per second. Perhaps, it was just the yeast…

  9. Brian F10-28-15

    Hi Lon
    Love your site and can’t wait to get my first batch started! Have a question from your FAQ page regarding an alternative slurry method.

    “An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry.”

    If going this route, do I need to leave less room in the primary to compensate for the whole gallon of concentrate wine that will be added as a slurry? If so, is there an estimated volume of water to add (less than 5 1/2 gallons)?

    • Lon10-30-15

      Brian, You would need to alter your total volume based on the size of your starting batch and the size of your secondary. I generally just estimate volumes. Because the materials are so easy to come by, and are relatively inexpensive, if I have some that won’t fit in the secondary, I either just toss it, or put it into a smaller bottle and let if ferment. I can then use this smaller bottle of Skeeter Pee to top up the carboy after racking.

  10. bpetnoi1@gmail.com09-01-15

    Lon,
    Having some trouble with your contact email form so I thought I would give your guest form a try.
    My wife would like for me to NOT fine the SK with any fining agent. She wants the wine to have some character and maybe extra lime flavor. Went with lime not lemon. Batch fermented well without starter and transferred to carboy. Racking the wine every three days and watching level of lees decline. Wine was degassed under 30 minutes of vacuum.
    If I back sweeten the wine before bottling in standard wine bottles and corks how much risk do I run of a secondary ferment in the bottles? Do I risk possible cork purges since I don’t want to use any fining agent to completely clear the wine and remove as much yeast as possible? I followed your recommendations for stabilizing. So worried about bottle fermentation and a possible great mess that I am considering not back sweetening before bottling and just using inverted liquid sugar to sweeten each decanted open bottle.

    Please advise and thanks for helping a NOOB in wine making.

    Steven

    • Lon09-28-15

      Steven, A couple of thoughts for you. 1. Sparkolloid is one of the fining agents that has low impact on the flavor of the finished product. You can clear your Skeeter Pee naturally, it will just take longer. You may have to hit the batch with pectic enzyme if the haze does not clear within 6 months. 2. The fining agent won’t protect your batch from a second ferment. The potassium metabisulfite and potassium sorbate is what keeps the second ferment from happening. You’ll be OK with the sugar addition as long as you added the proper amounts of these two substances. 3. You can sweeten at serving time if you’d like. I sweeten at the time of bottling and bottle in single serve sizes because I like being able to pop one open for quick refreshment. – Lon

  11. Bill Meyer07-31-15

    Good Morning, my second batch of Skeeter Pee is not going as well as the first. Used Lalvin EC1118 with starting sg of 1.075. Racked into carboy on 7/15 at 1.040 sg. Temp is about 70 degrees.
    Now 2 weeks later sg at 1.038 and slow, slow active ferment.
    Should I put back into primary and add nutrient, energizer, and yeast and try to get it going again? Just leave it? Or rack and bottle?

    • Lon08-01-15

      Hmmm… that’s not much movement at all. Makes me wonder why the yeast gave up. Any other clues? (color, smell, etc) If it were mine, and I’d probably do what you’re suggesting: pour it back into a primary (the splashing will agitate it plenty), give it a shot of energizer, and maybe throw in a fresh packet of EC1118 yeast.

  12. GP06-30-15

    Lon,

    I had a question with the recipe, maybe I am just reading it wrong or don’t quite understand, but this section:

    “Periodically check the gravity. When it gets down to around 1.050, add the other 3 tsp of nutrient the second tsp of energizer, and the last bottle of lemon juice; vigorously mix it in. … After a couple of days, you can rack into a clean, sanitized carboy.

    Allow the Pee to ferment dry and for fermentation to stop (SG between 0.998 and 0.995). Rack into a clean, sanitized carboy.”

    Does this mean you rack it into a carboy a couple of days after adding the last nutrient and energizer, then continue letting it ferment, then transfer to another carboy? Or do you keep it in the same secondary carboy until it hits the 0.998-0.995? Excited to try this out, and want to get it right. The primary seems to be finally taking off and fermenting nicely.

    Thanks for any help!

    • Lon07-07-15

      GP, By splitting the nutrient and energizer into two dosages, you make it more available for the yeast as they grow. You could add all the nutrient at the beginning, but this isn’t optimal. As for when to rack, you have a choice. I sometimes rack it when it gets down around 1.030; other times I wait until it is closer to 1.000. It really depends on my work schedule and when I have free time. If you rack at the earlier time, make sure you have enough head-space in your carboy so that you don’t get a foam overflow. Just don’t leave it sitting in the primary once it gets below 1.000 for any period of time.

  13. Brett06-15-15

    Hey Lon,

    Last month I made a batch of grapefruit/lemon wine, turned out super tasty. I was inspired in part by your website, thanks a lot for the information. I used 20 lbs of fresh grapefruit, 10 lbs of fresh lemon (which yielded about 2.25 gallons of juice). Used about 9 lbs of sugar and enough water to bring it up to 5gal. OG 1.095, SG 0.994. It’s darned good!

    Yesterday I pitched a batch that is much closer to your SP recipe: 4 bottles ReaLemon, ~8 lbs sugar, and the juice from 16lbs fresh strawberries (just over 1 gallon of strawberry juice). OG 1.095 again. No signs of fermentation yet, but I’ll let you know how it goes.

  14. Niall06-09-15

    I just made 2 batches of a wine that had me stir in all the slurry to “re-suspend” it before first racking, and at next racking my SG was at 0.95, fermented pretty much dry I guess? So I STILL can’t try this stuff out, but I’ve been coming back and reading the site many times over the last few years, so thanks for that! I’ll get a batch eventually, I wonder if the local wine stores might just sell me some slurry from the batches they’re making for people?

    • Lon06-12-15

      Naill, You can start a batch without a slurry. Start the batch with only 1/3 of the lemon juice and two packets of yeast. Once it takes off, add another 1/3 of the juice and process per the recipe. Cheers!

  15. Jeff06-05-15

    Hey Lon!

    Out of curiousity, would you think that SP would turn out the same if you were to add the lemon juice after fermentation therefore making it easier to get fermentation started with less acidity?

    • Lon06-12-15

      When I start a batch and I don’t have a slurry, I start with a low amount of lemon and wait until the ferment gets going good, then add more. It seems to work OK, but I am fermenting all the lemon juice in the end. If you were to wait to add the lemon juice until after it is done fermenting, I assume the taste would be somewhat different, but I haven’t tried it. If you do try it, let me know how it goes. Cheers!

  16. Tom05-07-15

    Lon:

    I hear that what give San Pellegrino its depth of taste (and other Italian lemon drinks) is a hint of Basil.

    Has anyone tried this?
    (does anyone know how to get Basil into a drink?)

    Tom

    • Lon05-11-15

      Tom, Getting fresh herbs into drinks can be done by muddling. Search YouTube for muddle cocktail and you’ll get instructional vids on muddling. I’ll have to give it a try too.

  17. Brian C04-08-15

    Hi Lon, my first batch is ready for bottling. What caps/capper are you using for those Modelo bottles? I have an empty case, but it doesn’t seem to like my red wing capper and oxygen crown caps. Any tips for making the Modelo bottles cap well?

    • Lon04-11-15

      Brian, I haven’t had a problem with crown caps on my Modelo bottles. I use standard US crown caps (be aware that there is a larger variety out there too which I use to cap my champagne bottles during riddling). I have two types of cappers that I use. One is a bench top style, very old, that works like a drill press; rotation of the handle brings the cap crimper down on the bottle. It is my “go to” capper because it is quick and easy. I also occasionally use the red wing capper and I haven’t had problems with that one either. Do be aware that the red wing cappers can be set to work on either size crown cap. Make sure you have the proper bell size installed for your caps and also, many people don’t know it, but those little “metal grippers” that close down around the bottle neck can be pulled from the capper itself and flipped over to change the “gripper size”. Hope this helps.

      • Brian C04-28-15

        Thanks, I think I figured my issue out. The red wing capper had a little plastic tab broken off that holds the two ends together. With a little extra pressure “inwards” I could compensate for it, and managed to bottle my first 5gal a few weeks ago. It’s half gone already and I pitched another batch this weekend, and have started a batch of dragon blood as well.

        I have a couple of 32oz Knudsen “just blueberry” and “tart cherry” juices available. I’m thinking of racking some plain SP into 1 gal carboys once primary is done to try some variations. Any suggestions for the amount of juice+sugar that might work well for a flavored batch or two? I see you’ve done a variety.

        • Lon04-30-15

          I usually go by taste. The more tart your juice is… the more sugar it can handle. Temp can also have an impact, so if your bench testing it warm, it might have a slightly different taste when chilled.

  18. Tom03-11-15

    Have seen some suggest just letting it clear on its own instead of the sparkaloid.

    I appears that sparkaloid is the singel most expensive ingredient. Has anyone had success gelatin instead?

    Tom

    • Lon03-12-15

      I get Sparkolloid relatively cheap. One purchase of $2.50 clears a lot of SP. Sometimes it will clear on it’s own though. The Sparkolloid just helps speed things up.

      • Tom05-07-15

        Lon:

        Tried Sparkaloid at day 12 and waited another 31 days and no clearing. Also added some gelatin in desperation. You mention a “quick degas”? Wonder if it requires bit more time to finish and some more determined degassing?

  19. Ryan03-06-15

    Hey guys, wondering what the longest its taken for fermentation to begin using the original slurry recipe. I”m on three days and still reading 1.070.

    • Lon03-08-15

      It is usually rolling by now. Here are some suggestions: 1) make sure that the slurry you used was from your primary ferment. If it is from a batch that had already been treated with potassium sorbate, the yeast will be no good. 2) if your temperature is low, it could just be very slow to take off. If you’re in the high 60’s or 70’s, I’d think it would be going by now. 3) is there any possibility that your slurry came from a high alcohol batch? If so, it could be that the yeast are already dead from alcohol poisoning. If none of the above are a problem, I’d give it another day or two and if there are still no signs of ferment, sprinkle two packets of yeast (EC-1118 or Primier CuVee) on top to see if it will take.

  20. bob01-24-15

    How does skeeter pee taste uncarbed versus carbed?

    • Lon01-26-15

      Bob,
      It adds sparkle and zip. It also bumps the acidity a bit. I tend to like the non carbed better, maybe just because, to me, it tastes more like an old fashioned glass of lemonade.

  21. Skye10-21-14

    Lon,
    I haven’t had a chance to read all 309 comments so this might have already been answered, but I am wondering if I could carbonate small batches in a SodaStream or similar device?

    • Lon10-25-14

      Skye, I’m sure you could and I even looked into it myself at one time. The thing that stopped me is that if I recall correctly, the soda stream is designed to carbonate plain water first with flavoring added afterwards. I don’t know if it would work trying to carbonate a liquid with sugar and alcohol already in it. If you try it and it works without damaging the unit over time, let me know.

      • Skye10-26-14

        Thank you, Lon! You are right. I got to thinking about it after I posted my question and I imagine the SodaStream would get gummed up pretty badly.

  22. Robert B10-15-14

    My SP has been fermenting a little over 2 weeks now, and has slowed way down — but that could be because the temperature in my basement has dropped to about 67.

    Will it begin to clear on its own when ready, or do I need to monitor the gravity, and add the Kmeta and sorbate when the gravity drops below 1.0 whether it’s still cloudy or not?

    I should probably check the gravity, cuz that will give me an excuse to taste it. 🙂

    Bob

    • Lon10-16-14

      Bob, It depends on your timeline. If you’re eager to get it in bottles, then follow the recipe to hurry it along after the SG drops below 1.000. It’s not uncommon for SP to go down to 0.994 or lower. If you have the time and equipment to let it sit, you can do that too to see if it will clear on it’s own. You can add some K-meta if you’d like, but I’d keep the dose low as I think the sulfites come through in the aroma easily in a lemon based wine. Because it’s made with lemon juice, it already is loaded with citric acid, so I find that it is slow to oxidize. I usually wait to add the K-meta and Sorbate until I’m ready to sweeten it.

      • Robert B10-16-14

        I don’t want to rush it; I wanna give the yeast a chance to clean up after itself.

        Just mainly wondering if it will clear by itself about the time I’m ready to stabilize and sweeten it, or if it stays cloudy *until* you stabilize it.

        Either way, I’m having fun. And it has renewed my interest in homebrewing. Thanks.

        Bob

  23. steveb10-15-14

    why some people make less than a 5 gallon batch is beyond me….lol.
    great stuff lon

  24. Jeff10-09-14

    Just wanted to say thanks, the first batch is going now and i’m about to get it to clear. =) Can’t wait to taste it.

    • Lon10-10-14

      Thanks for visiting the site. Hope your first batch turns out so well that it becomes a regular for you.

  25. Eric10-02-14

    I am so excited about the recipe. I heard about it on YouTube and knew I had to make it. We love lemon flavored anything and this gets us excited. Started a 5 gallon batch over last weekend and pitched the yeast last night. Checked on it this afternoon and it’s bubbling very nicely. I’ll give it a few days at this rate then check the SG reading. Thank you for the recipe.

  26. Robert B09-25-14

    I just found your website; going to whip up a 2.5 gallon batch in a 3 gallon carboy this weekend. Yes, I know it’s the wrong season. I used to brew beer, but haven’t in about 10 years, and much longer than that for wine. So I don’t have any slurry, but will make a 1 quart starter using RedStar Premier Cuvee (sp?) and pitch that when it’s nice and active.

    Have you tried bottling it dry and adding simple syrup or Splenda packets at serving time? It wouldn’t need any preservatives that way, and would probably carbonate slightly in the bottles.

    Thanks,
    Bob in Minnesota

    • Lon09-30-14

      Hey Bob, I’ve always sweetened prior to bottling. For me it just makes it easy to chill it, pop the top, and consume. I don’t see why you couldn’t bottle it dry and sweeten at the time of consumption. If you decide to work towards a carbonated version, be careful adding dry sweeteners. Adding a powder to a charged liquid can sometimes cause the CO2 to erupt. Better to use a syrup.

      • Robert B09-30-14

        Good point about the powdered sweeteners. Thanks.

        I just pitched the yeast last night. I couldn’t find my hydrometer to take an initial reading. This morning it’s bubbling nicely, and fizzed a bit when I aerated it. I started out with only 3 cups of lemon juice to a half a batch, and I’ll add another cup tonight. (I didn’t want it to be too acid for the yeast to take hold)

        Fermenting in a bucket rather than a carboy is kind of foreign to me.

        Bob

  27. Gregory Mahan08-25-14

    Hi Lon,

    I started a batch of skeeter pee yesterday and it’s bubbling away nicely. I didn’t have any slurry, so I made a stir-plate starter, instead.

    Using 1.5L water, 1/4 tsp nutrient, 1c dried malt extract and EC-1118 yeast. Dissolved the extract in bottled water, added nutrient and yeast in a 2L erlenmeyer flask, and ran it on the stir plate for 24 hours.

    Pitched the entire flask of starter into my skeeter pee must, and it began bubbling nicely within 2-3 hours.

    • Tom03-12-15

      Greg:

      I like your starter idea!

      I would like to know the cell count of a pack of Ec-1118?

      From what I understand you would have to do the rehydration process before the starter? Also would it not be more like one quarter cup of DME to give a 1.5L 1.030 starter?

      Tom

  28. Mark07-13-14

    Hi Lon,

    On my 2nd batch of SP. I racked it last week and it’s still fermenting, but real slowly now in the carboy. It went from 1.012 to 1.010 in six days! Still OK to whip it in the carboy at this stage? I’m thinking it may have been better to leave it in the bucket with the towel for a lid until dry. What do you think?

    Another question, typical KMeta dose for wine with much higher PH is 1/4 tsp per 5 gallons, but your recipe calls for 1/2 tsp. Seems like it’s already so acidic (low PH) that something “lower” than a usual dosage of 1/4 tsp should be plenty. I’m thinking 1/8th tsp??

    Thanks!

    • Lon07-13-14

      Mark, if it were mine, I’d try stirring in a bit more energizer. The stirring will add a little bit of oxygen and the energizer should give it a boost. Do go overboard on the energizer though, you won’t want excess left-over after the ferment finishes. You are probably right. Normally, high acid acts as a protector. I went safe with due to the sugar addition at the end.

  29. Brian07-09-14

    I fermented mine with EC-1118 and I am a bit afraid of backsweetning it because of how voracious that yeast is… if I use the kmeta, ksorbate, and sparkalloid, then wait two weeks, rack, THEN backsweeten it with sugar before kegging, do you think the yeast would take off again? Also, any suggestions of things to backsweeten it with besides just plain table sugar? I was thinking a couple cans of frozen cherry, strawberry, or cranberry juice concentrate would be wonderful!

    • Lon07-09-14

      If you treat with kmeta and ksorbate at the recommended levels, you won’t get a new ferment. You can sweeten with other things. Honey is good. The frozen concentrate option can work as well, although it may cloud your beverage up again. Also do some bench trials before the entire batch. Using frozen concentrate as a sweetener will increase the sweetness, but will also add additional acid to the finished product. Seeing as lemon is already fairly high acid, I’d do a small test batch to make sure it turns out to my liking. Cheers!

  30. Paschendale06-21-14

    First, thanks for posting such an excellent recipe. I have made it twice now and will be starting a third this weekend. This stuff rocks a hot summer day like nothing else! Personally, I have never seen the need for the sparkelloid – I find it clears nicely all by itself if you can stand to let it sit for an additional week or so. Great stuff and totally awesome!

    Thanks again!

    • Lon06-21-14

      Glad it’s working for you Paschendale. Hope you have a great summer!

      • Steve07-02-14

        How about “Box Skeeter Pee”? Could I use the bag that comes from a wine kit to store and serve the skeeter pee in?

        Thanks

        • Lon07-04-14

          I think you could if you have a good way of dispensing it.

  31. Jax06-15-14

    Thanks so much for sharing your recipe, I love the name and the casual nature.

    My problem however was the measurements. I wanted to make a 2 gallon batch so thought I would logically take the initial recipe, divide by 5 then x by 2!! Simples yes? No…….!

    I soon discovered the nightmare when reading your first reverse osmosis step as you start to refer to ‘cups’ and ‘bottles’. Our UK lemon juice comes in 250ml bottles and american cups are smaller than UK cups, and my tannin says 1 tsp per gallon on the instructions, so trying to convert what you meant in real measurements, and as for yeast, 1/2 now half later, half of how much when the instructions on the bottle say different to the recipe……brain explosion.

    So after picking brain off floor I thought I had it licked but when taking the 1st SG reading I was way down at 1.050 – far too light for me! So at this point in desperation I was throwing in extra lemon and dissolving more sugar like some crazy scientist.

    Maybe it will be a disaster but in reality what it took to get an initial reading of 1.074 in the first mix on 2 gal was:
    900ml lemon juice
    2.2kg sugar (1kg of this was brewing sugar, rest granulated)
    2/3 tsp tannin (erring on the side of caution)
    Water topped up to 2.3 gal (extra allows for waste during racking)
    1 1/2 tsp yeast
    1 1/2 tsp yeast
    Plannng to add an extra 250ml lemon and other half of the yeast later

    Had to write it all down before I forgot, will comment later if it works out, but maybe this will help others who are struggling with the measurements!

    • Jax06-15-14

      oh and it’s fermenting already after 12 hours with only half yeast and no slurry, not sure if thats a good or bad sign! lol

  32. Matt05-31-14

    Lon, Great website. I typically brew beer but I’ve experimented with cider a few times and will be taking a stab at this. If you could please answer a few questions I would really appreciate it!

    1. I will not be using a slurry, but a “turbo yeast” packet i picked up at my lhbs. Not only is it alcohol tolerant to 20% but it appears to contain all the yeast nurtrients, as well. Would I be ok to back off on that aspect of the recipe? Any feedback on turbo yeast?

    2. I’ve experimented backsweetening sparkling cider with splenda and have had great results, allowing me to bottle carbonate and not worry about kmeta/sorbate. I’d like to do the same here after reaching FG, backsweetening with a non-fermentable and adding 5oz of priming sugar to the bucket before bottling. Any experience with this direction?

    Thanks for your feedback.

    • Lon06-01-14

      Matt, Answer to 1: I haven’t used “turbo yeast” so I can’t speak from experience. You might check with the makers of turbo yeast to see what they recommend for nutrient with their product. You mention the higher alcohol potential. I usually keep my alcohol in SP pretty low simply because we usually drink it as a summer thirst quencher. I find that if you bump the alcohol higher, it doesn’t go down as easily with the same refreshment. If you goal is to produce more of an intoxicator, then you could bump the alcohol level. SP has a fairly light flavor profile, so high alcohol flavors may be more prevalent. Answer to 2: I haven’t carbed this way, but I see no reason you couldn’t. Others have done it this way with success.

      • Matt06-02-14

        Lon,
        Thanks for taking the time out to respond! I will check with turboyeast makers, but I will definitely go with your suggestion and keep the ABV at the recipe range. Cant wait until I can serve this on a hot summer afternoon.

  33. June05-23-14

    I finished my first half-batch a few days ago and this stuff is delicious! I can’t wait to bottle and chill it. Thanks for sharing! I wrote a quick blurb about it over on my blog.

    • Lon05-24-14

      Thanks June, I read your blog, very nice.

  34. Jen04-20-14

    After reading through some of the comments, a lot of my questions were answered, however I still have a couple.

    1. I added Sparkolloid yesterday. Screwed it up because I was in a hurry and added 1 tsp to the water and boiled, then added. Realized what I did and I got out the stuff and boiled up the proper 1 tbsp in 1 cup water and added that too. Not sure if this will have any effect on the taste… but here I am 24 hrs later and it’s pretty darn clear. Do I still have to wait a week to back sweeten or can I do that now?

    2. I’ve read everywhere about making flavored starters for flavored SP’s. My local homebrew guy suggested adding homemade fruit syrup at back sweetening so I get all the fruit flavors. Would this work or would the late addition of fruit syrup leave it murky?

    • Lon04-22-14

      Jen, I think you’ll be OK. The extra Sparkolloid will just settle to the bottom, shouldn’t really have an impact of flavor. Sparkolloid does take a little longer to completely settle. The largest particles settle quickly, but I find that it will still drop some dust if you bottle before waiting the prescribed time. You can sweeten with syrups at the end. Just make sure that you have added the sorbate and sulfite so that the sugars on the syrup don’t start a new few ferment. Cheers!

      • Jen05-27-14

        Thank you for your response Lon! So far I have two batches down and the third coming soon. Homemade fruit syrup at bottling is the way to go for me.
        I haven’t seen much on carbonation but my husband had a thought and I’d like to know what you think. He thought of back sweetening with a non fermentable sugar so at bottling you could prime it and see if that would carbonate the SP, completely omitting the stabilizer. Sort of mixing brewing and fermenting there, think it would work?

        • Lon05-27-14

          Jen, I know others have gone that way with success. Do some test tasting with the non-fermenting sweetening that you choose to make sure it agrees with the tartness of the lemon.

  35. max winemaker03-25-14

    Thanks for the recipe,

    I can’t figure out if its’ American or British Gallons – What I got is bottles of lemon juice = 940 ml = approx 32 oz.

    However formula written on side of bottle says 125 ml can make one litre of lemonade so three bottles of lemon juice = 2820 ml or can make 22.5 litres or six US gallons lemonade which is the standard 30 bottles a batch..

    So perhaps you have add more for taste so calculations should I should use 3.5 bottles for 6 US gallons if that is true.

    Or perhaps you were using British gallons?

    • Lon03-25-14

      Max, units are in US gallons. My my calculations, you are right on track. It sounds like your bottled lemon juice is very similar to what I use. If you make a batch with 3 bottles, and you find that it could use more “punch”, add extra juice with your next batch. Some people make it with a bit more lemon anyway, and then they bump finishing sugar a little to compensate for the added tartness. Since you’ll sweeten to your own taste at the end, you can’t go wrong as long as your somewhere close to the right amount.

      • max winemaker03-27-14

        Thanks Lon,

        Yes I think the lemon juice is exactly the same volume just different units.

        In order to match your recipe for my 6 gallon carboy I used 3 bottles + 20 ounces from a 4th bottle. (It’s only 2 dollars a bottle!!)
        It is now frothing quite well. I used a yeast starter plus a little bit of a slurry from a Raspberry mist. I think I didn’t need the slurry actually because my yeast starter was really cooking.
        I think I’ll make the colour reddish at the end by using 2 pkgs cherry kool aid as others have done. Ill see what it looks like in a few weeks.

        Yeah I’ll back-sweeten with a easy to use wine sweetener product that’s on the shelf at Superstore – only a few dollars.
        Seven dollars worth of juice plus sugar – that has got to be the cheapest I have ever made!

        It was so easy, I went out and bought 4 more bottles of lemon juice – summer’s a coming!

        Thanks for this easy recipe.

        • Lon03-27-14

          Max, One warning about using wine conditioner… the sorbate content in the bottle may not be enough to prevent a fresh ferment in the bottle. It all depends on the amount of sorbate in the conditioner, and it also depends on how much conditioner you use per gallon. I usually stay away from the conditioner products because it is sometimes difficult to determine the actual dosage of sorbate that has been added to your batch. Good luck, have fun, be safe.

  36. chris03-18-14

    finishing my first batch now and its already tasting great

  37. Rick03-13-14

    Hi Lon, Have seen the pics but no idea how you make the electric blue looking pee…..would love to know how…..Thank you
    Rick

    • Lon03-13-14

      Rick, For the most part, the brightly colored versions are created using un-sweetened drink mix (e.g. kool-aid). You can add one or more packets into a 5 gallon batch. Be careful though; those packets of powder are primarily acid with color and flavoring. Adding too many will bump the acidity of the beverage up even higher.

      • Josh03-15-14

        Mine has cleared very nicely and am just about to bottle. Is it too late to add the kool aid at this point? And f I do will it make it so that’s it’s not clear? I guess I’m thinking I could let it sit to clear. I appreciate any info. Can’t wait for my first batch!

        • Lon03-17-14

          I usually add the Kool-aid after it has cleared. I haven’t had it cloud the batch yet.

  38. Rick03-04-14

    Hi..I made a big mistake with this first batch of Skeeter pee…I live in Canada so when I bought the Realemon it was in ml…somehow I figured 945 ml was 16 oz when it really is 32 oz…anyhow the rest of the recipe I did right but added twice the amount of lemon…it fermented great and was .995 so rached it to secondary…my question is can I save it or will it be so sour I’m better off dumping it now…thanks for any help.
    Rick

    • Lon03-04-14

      I certainly wouldn’t dump it. I see that you have a couple of options. Use your taste buds to determine if it is too tart as it is. If it is too tart for you, take a small sample and add some extra sugar. The sugar will counter balance the acidity and might make a version with higher flavor. Another option would be to make a second batch that is uses less lemon juice and then blending the two to balance things out. Good luck, enjoy.

    • Rick03-05-14

      Thank you…do I leave everything else in the second batch the same..just alot less lemon?

      • Lon03-05-14

        That’s what I would do.

  39. Dan Vanada02-23-14

    I’m on my second batch and lovin’ it! First was with RealLemon and this one trying actual squeezed lemons. Both times I let it dry completely, stabilized and then backsweetened with sugar. Both times I’ve seen a very slow, slight bit of fermentation restart. I waited awhile on first batch but finally added more K-meta and K-sorbate. That seemed to stop it. Second batch is in that restarted fermentation stage now. Do you have suggestions for how to deal with re-fermentation? And could it have been started by stray yeasts in the sugar used to backsweeten?

    • Lon02-23-14

      Dan, I can think of a couple of things. Was the dry batch fairly clear and did you rack it off the sediment prior to stabilizing? If not, I’d do that to remove as many hibernating yeast as possible. Sorbate does not kill yeast, it simply prevents it from reproducing. So if you have some yeast in your batch that are alive at the time of sorbate addition, those yeast could continue on their life path until they die of old age, but they won’t create any new yeast. Another thought is that your sorbate may be old. I’ve been told that sorbate has a shelf life of just over a year. It may be difficult to determine how long the sorbate sat on the shelf before you bought it too. You might want to try new sorbate. You mentioned that you added K-meta at the same time as sorbate and this is the correct procedure. Sorbate needs the K-meta addition to be effective and it prevents the possibility of a spontaneous malolactic fermentation from starting. A malolactic ferment in the presence of sorbate will produce nasty tasting, and smelly stuff.

  40. Kimberly01-09-14

    Okay, this is going to sound stupid but I’ve made my first batch. The SG is at 1.000 and is still going strong. I tastes it and it tastes nothing like wine and more like a very sour lemon yeasty kind of flavor. I was expecting to taste a little bit more like wine and a bit sweeter. Really not sure why since I know fermenting all the sugar out will leave nothing sweet but really, it’s very sour and well, rather unpleasant. I’ve searched your site high and low and other than calling it “hard lemonade” I wasn’t sure what to expect. So, I guess my question is does it always taste so lip puckering sour? and have you ever tried to back sweeten it and adding campden tablets to stop the fermentation?

    • Lon01-09-14

      Kimberly, at the stage you are at, the taste is normal. What you have is lemon juice, water, and alcohol in essence. It’s not much different than if you tried to make a glass of lemonade with no sugar….. very sour. If you follow through on the whole recipe, it will instruct you to finish ferment, add potassium sorbate and potassium metabisulfite. These two additives will allow you to add the final sugar to sweeten the lemon with out the risk of a renewed fermentation. I find that about 1 1/4 cups of sugar per gallon suits my tastes just fine. Others like a little less sugar, some like more. Start with a bit less, mix it till dissolved, and then taste. You can keep adding small additions until the taste suits you. Be careful that you don’t over sweeten; once you’ve added too much sugar, you can’t take it back out.

  41. Brewer12-18-13

    I have a number of questions. Mostly from a Home Brewer’s perspective. [BREWER: YOU HAVE SOME QUESTIONS BELOW, I ANSWERED THEM IN BOLD CAPS. -LON]

    1: Is it important to make Invert Sugar? Does it add anything to the recipe that making Simple Syrup (1 to 1 ratio water and sugar) wouldn’t? INVERT SUGAR IS EASIER FOR YEAST TO CONSUME. IN A HIGH ACID SOLUTION, EASY FOOD CAN MAKE THE FERMENT GO BETTER.

    2: What is the difference between Yeast Nutrient and Yeast Energizer? My go to supplier for home brew ingredients is Williams Brewing. Is there something on that site that would be a reasonable replacement? THERE ARE SOME THINGS THAT ARE IN ENERGIZER THAT ARE NOT IN NUTRIENT. A WEB SEARCH WILL SPELL OUT THE DIFFERENCES FOR YOU.

    3: Why cover and let sit after you have added sugar but before the yeast? In home brewing this is usually considered a no-no. Pitch yeast as soon as it gets to pitching temp. Aren’t you concerned about wild yeast and bacteria getting a jump start on this? IT WON’T BE A PROBLEM IN THIS LEMON WINE. THE ACID IS TOO HIGH FOR NASTIES TO TAKE HOLD IN THIS SHORT TIME FRAME. BEER IS MUCH LOWER ACID AND THEREFORE SUSCEPTIBLE TO INFECTIONS.

    4: I’ll be making a yeast starter. Probably from WLP715 (white labs champagne yeast). Or maybe Red Star Champagne yeast. Is that reasonable? SHOULD WORK FINE

    5: What the heck is Kmeta, what is it used for (killing yeast, I assume) and what can I get from Williams to replace it? Potassium Sorbate and sodium metabisulfate or Campden tablets perhaps? K-META IS POTASSIUM METABISULFITE. YOU CAN USE SODIUM METABISULFITE OR CAMPDEN TABLETS IF THAT IS WHAT YOU HAVE AVAILABLE.

    6: Is there any reason why I couldn’t sweeten with Lactose? since it won’t ferment, it should sweeten (though maybe not with the same flavor or consistency of sugar). I DON’T KNOW MUCH ABOUT LACTOSE, HAVEN’T USED IT, SO NO GOOD ADVICE AVAILABLE.

    • Brewer12-19-13

      Thanks for the info. I’m looking forward to my first batch. Just need to clear some beer out of some carboys.

      A follow up on question 3. What is the reason for letting the lemon sugar mixture (wort in brewer vernacular). Does it drive off preservatives? And could one use natural lemon juice instead of commercial? I got started thinking about this after making lemomcello and had a bucket load of juice left over.

      Maybe I’ll back sweeten half a batch with lactose and half with sugar. If you could use lactose to sweeten, you would not have to kill the yeast, just drop and clarify.

      You should sell ingredient kits!

      • Lon12-22-13

        Letting it rest for a day allows temperature stabilization and possible evaporation of certain chemicals. In some instances, you may be able to skip the rest period. As for using fresh lemon, I don’t usually suggest it. The anti-yeast properties seem to be higher in fresh juice than in bottled. Therefore, I’ve found that bottle juice with the preservatives actually ferments easier than fresh juice. Go figure. Good luck, enjoy, be safe.

  42. Michael12-05-13

    Still a novice. Started out with 1 gal carboy. Went to a package store and obtained brown paper bags. Cut off excess at top of bag so it fits perfectly over the carboy.
    Yes, I cut a rectangle on the bottom of the bag. It fits perfectly. I then took some blank busiess cards, printed up what on wanted on the card
    Batch #, ingredients/Racked, then the date.
    All batches including every ingredients logged into my computer.
    Ingredients on card = hard lemonad,Hard cider, or blackberry melomel
    PS Doug from Just Brew It, recommended your WP 2me

  43. Kerry11-19-13

    Have made two batches of S/P and both are clarifying quite nicely. I have started to collect the Modelo clear glass beer bottles also….Has anyone found a fast way to remove the labels from them, other then a lot of elbow work. Great website for Skeeter Pee.

    • Michael08-22-14

      I let my used bottles soak in warm water for 30 minutes or so. Most of the labels come right off. For those that leave residule adhesive, GOOF OFF, lighter fluid or a similiar product can be used.
      PS Be careful and have plenty of fresh air while using products of this nature. For smokers be extra care if you are determined to smoke during this envolution

  44. Stephan11-13-13

    My 1st try at SP was a hit last summer, so I will be stocking up over the winter… I have just started my 2nd batch. For those who don’t have a slurry and have a hard time getting fermentation going, here’s what I did and it worked very well.
    Make your SP as per the recipe and let it sit for 24hrs

    Sanitize a small vessel, i use a 1/2 gallon jug and make a starter with 2c. pure apple juice (not from concentrate) 2c. water, 1/4tsp yeast energizer and 1/2tsp yeast nutrient. Aerate well, put an airlock on it and over the next 24hrs, give it a shake once in a while. (you should see some activity within 1/2hr.)

    Aerate the crap out of your now 48hr old must and pitch the years starter. Active fermentation should pick up in the next 24 – 36 hrs

    • Stephan11-13-13

      Forgot to mention I use 1 pack of EC-1118 Champagne yeast :S

  45. Lee11-06-13

    Lon,
    Thanks for the recipe, my first batch turned out great. My inlaws are expecting another batch next summer.
    I wanted to share a tip that worked for me. I am a homebrewer but have never made wine, so when I made my first batch of Skeeter Pee I did not have a slurry – so I made a yeast starter with Lalvin EC-1118. No matter how much I whipped it, it seemed like fermentation was not going to start even after several days. Then I thought, “I have an air pump and aeration stone that I use on my beer wort before pitching the yeast to add oxygen, why not try that?”
    I used my aeration system for about 30-40 minutes (all sanitized, of course), and a steady fermentation kicked off within 24 hours. If any SP fans out there have aeration equipment, give it a try. If you don’t have it,an aquarium pump, tubing, and aeration stone are cheap (~$30) and available from homebrew shops.
    Slainte!

  46. Don10-24-13

    does anyone know why berry skeeter pee clears faster than straight lemon? I”ve made multiple batches of different berry skeeter pee and also straight lemon, even straight lime, and the berry versions clear much sooner. Does it have something to do with enzymes in the berries?

    • Lon10-24-13

      I can’t answer that one, but I like your theory. Maybe one of our readers can provide some insight.

  47. Sevenal10-21-13

    5 gal cold crashing these last few days.
    Pitched on yeast cake from white Whelches / peach
    Made from EC-1118, also pitched fresh pack of same yeast
    Remnants of host wine is very supple. Used pectin at start and sparkolloid at end a few days prior to cold crashing. I will break it down to 1 gallon glass bottles
    and try the cool-aid thing. I followed the instructions to the letter, except degassing. We used the cheapest lemon juice and various ingredients. We had a quart in the bottom of a very cloudy bucket after racking to the carboy. I cold crashed it a few days and added some simple syrup after it was in the glass, over ice.
    My wife who drinks little other than Patron Margaritas, really likes it. I love the craft beers but this is very nice.
    Thanks Lon!

  48. Nameless10-14-13

    My wife and I bottled our first batch of Skeeter Pee w/ cherry yesterday and it turned out great. We gave half the batch we made away to family and friends and while they enjoy the filtered results more, I personally enjoy the taste before filtering it. Also, if this was carbonated, I think this drink would be excellent, so we’re going to bring a couple bottles up to our local brewing store and have them carbonate them for us.

    We plan on making another batch or two later this week and use Kool-Aid to produce multiple flavors. We’ll post our results of that one when done.

    • Kimberly01-09-14

      Ever thought of adding simple syrup to it before bottling so it carbinates in the bottle like homebrew beer? I think it would turn out the same way. So, how did the forced carbination turn out? Was it good?

      • Lon01-09-14

        The simple syrup method poses a problem in that most people want the finished product to have some level of sweetness at the end. With the ferment in the bottle method, you’d be fermenting out all the sugar again. There are ways around this by using non-fermentable sugars, pasteurization, or sterile filtering, but force carbonation is easier for me. I do like it carbonated. I’d say it is different, but not necessarily better. Some people like the carbonated style much better. All I can suggest is that you try it and see what you like.

  49. Nameless10-03-13

    I was wondering, most wine recipes I have done suggests filtering the wine before bottling to remove any remaining yeast from the wine. If I were to filter the skeeter pee batch I’ve done, will there be any negative effect in flavor compared to nor filtering it?

    • Lon10-04-13

      Filtering shouldn’t have too much negative impact. Once Skeeter Pee has cleared, there will be very little yeast in the product even without filtering.

      • Nameless10-07-13

        Thank you for responding to my question, but I have one other now. I notice in the gallery, others were able to create a variety of flavors from their batches of SP. Would you happen to know how they went about doing that? I plan on making another batch of SP once I get an available carboy, but I would love to be able to have several different flavors come out of one or two batches without having to dedicate the whole batch to a single flavor.

        • Lon10-08-13

          You have a variety of options. Some people use fruit juice in the flavor of their choice. Others use frozen juice concentrate from your grocers freezer section. One of the easiest ways is to use packets of unsweetened Kool-aid which adds flavor and color. I normally use 1 or 2 packets for a 5 gallon batch, so if you divide a batch into 1 gallon varieties, you may use less than a full packet for each gallon. You can use your own taste buds to determine the right amount.

          • Nameless10-08-13

            Thank you again. I cannot wait to give this a try!

  50. Lon09-22-13

    DIY-mom: I haven’t made S.P with honey, but it should work. To make the substitution, replace each pound of sugar with 1.25 pounds of honey.

  51. Mark S.08-30-13

    Just found your website! I had my first batch in the fermenter when I found your website, but you answered a bunch of questions. Thanks for the help!!
    Mark

  52. diy-mom-407-07-13

    Hi Lon, Found you by accident but glad I did. Started one gallon batch on 6/27/13 and had a slow start with no slurry but used 2 packs EC-1118 and doing well now in secondary. Had an accidental taste on siphoning and it is good. Think I will be wishing I had listened to you and done a larger batch but you brew and you learn. You should do a video on this. Thanks again.:)

    • diy-mom-407-14-13

      I have put the one gallon in with the sparkolloid and waiting for clearing now and all seems to be going well. Starting a 5 gallon with a Niagara grape one gallon starter. How long do I degass when it is time? I did the one gallon about 5-7 minutes with hand drill and whip.

      • diy-mom-407-14-13

        also, I purchased 2 packs of unsweetened grape koolaid to add at the end of the 5 gallons and needed some details on when to add them and do I adjust the sugar or is that personal preference? Thanks

      • Lon07-15-13

        I degas just until it quits giving off new CO2. Getting all the CO2 out can help it clear. The koolaid can go in whenever it works for you. Just stir it in and then, yes, sweeten to your liking.

        • DIY-mom-409-22-13

          Made a grape s.p. that is great. Wanted to know if you have made s.p. with honey and how could I do that?

  53. Matthew06-19-13

    Finished my first batch of SP. Split the batch and made half “original recipe” and half Strawberry Lemon (used margarita mix and sugar to taste). Shared with my brew club last night. Wow! This stuff is AMAZING!!! Carefully followed the directions and all gravity readings were spot on. Thanks for making your recipe, FAQ, and site available to all. Good stuff!

    • Lon06-19-13

      Always good to have the approval of the brew club. Thanks, and enjoy.

  54. Jason Scerri06-12-13

    You are a genious! Just bottled my first batch of SP and it is amazing! Your website and complete detailed recipe was bang on and a great help!!!! I am so glad i made a 6.5 gallon batch cause i think everyone i know is going to drink this up fast! Gotta start another batch soon so i can have some for myself!! Thanks again and thanks for sharing this gem!!
    Jason

    • Lon06-12-13

      Thanks for the compliment Jason; glad to share.

  55. J. Carter06-11-13

    Just finished throwing my GruVEE yeast slurry on my first batch of SP…. Thanks for instructions.

  56. Tacoma06-07-13

    My husband just made a kegarator and we are going to try Skeeter pee on one tap and his home brewed oatmeal stout on the other. Never heard of it before, but We’re excited to try this recipe!

    • Lon06-07-13

      Let me know how it goes.

  57. Ben06-05-13

    Just put my first batch of SP into primary. Never made a wine before, mostly beers, but I’m planning to keg this batch, carbonate it, and have it on tap. Then I can mix it with my blonde ale for a Skeeter Pee Summer Shandy! Thanks for the helpful directions, as a beer guy I’d never used KMeta or Sulfites before, and this was very straight-forward.

    • Lon06-05-13

      Thanks Ben, the Shandy idea sounds delicious.

  58. Steve06-03-13

    Hey Lon how do I send you a pic of the batch. Might be gallery worthy. 4 diff flavours and they are ddeeeeelicious.

  59. wine lover05-28-13

    I mad skeeter pee 2 years ago and loved it. this year I added 4 1bs of fermented berries. It has now been bottled 3 weeks and though I chose not to sweeten it to bottle I do like to mix it with ginger ale. A very nice summer drink. Thanks skeeter.

  60. Steve05-28-13

    Tried my first glass of pee today.This stuff is awesome! Once she’s bottled it’s a batch of dragon blood in the primary. Thanks for the recipe!

    • Lon05-29-13

      You’re welcome Steve. I’m hoping for lots of hot weather to go with my latest batches. Cheers!

  61. Jeremiah05-02-13

    Started a batch of Lemon Melomel (mead) utilizing the all natural lemon juice and calcium carbonate technique. Used 1 gallon of honey with one gallon of pure lemon juice in my 5 gallon batch. Will only get me about 8% ABV, which is fine. My next batch will be with white sugar to manipulate this recipe.

    My last sample of Lemon Melomel was such a huge hit that I have lots of people clamoring for more. As such with any mead, there is a aging period to counter effect the harshness of making a mead. Seems like it was very palatable after 3 months.

    We’ll see how it goes.

  62. Tommy T04-30-13

    Just finished first batch it is awesome! I was wondering can I just add the sweetening sugar at the same time I add the Sparkolloid (week 2)? It just seemed odd to wait for it to clear, then cloud it up with the sugar, and wait for it to clear again.

    • Lon04-30-13

      Tommy, I don’t see why you couldn’t do it the way you suggest. I haven’t had issues with sugar clouding a batch as long as I stir the sugar until it’s fully dissolved. Cheers, have fun, be safe.

  63. Don04-27-13

    Wow, been making this for 2years now, we and anyone who’s tried it loves it. Since we started making it we’ve stopped making regular wine which caused a problem. No Lees to start a batch, I found an easy solution to that problem.
    I just start a 1 gallon batch of whatever flavor I want my SP to end up and after a day or two I then use the whole batch as my Lees and follow your recipe from there. This method does have one drawback(or bonus?). I set the SG of the 1 gal batch to the correct level then let it ferment for a day or two then dump it into my SP batch and adjust the SG again. So since the 1 gal batch already fermented some of the sugar it comes out a little stronger than normal. 😉

  64. Lon04-04-13

    Bill, You have some options. You can add fruit at the beginning stages if you want the flavors to blend in with the ferment. Other people will add a clear fruit juice before bottling. Others will blend the fruit or fruit juice in at the time of serving. It might depend on what fruit you have and what form it is in. For instance, whole cranberries might be best added at the very beginning whereas a clear cranberry juice could be added later. Keep in mind that juices added after ferment will dilute your alcohol levels, so factor that in when you choose your starting S.G. = Lon

  65. Bill04-03-13

    OK I about to brew my second batch of skeeter pee I want to add fruit to this batch, at which stage do I add the fruit to the mix.

  66. Christopher Hall04-03-13

    Close to bottling my first batch – strawberry lemonade. Every one I’ve given samples to have been asking for more. Since I’ve already promised away half of the first batch, I’ve started two more: one is a regular Skeeter Pee (this is my stinkiest batch), and one made from white grapefruit juice. The grapefruit smells WONDERFUL, almost champagne-like, and it’s thrown no off smells at all.

  67. Paul D04-02-13

    Just bottled my 1st batch, it’s awesome! 1.08 og, killed it at 1.00 fg. This next batch I’m keeping dry, my wife really enjoyed it that way. Thanks!

  68. Dan03-30-13

    Bottled my batch of mixed berry skeeter pee. Upon opening a bottle noticed a heavy, heavy smell of yeast. It’s completely sparkling clear. Any ideas what the problem is?

    • Lon03-30-13

      Sorry Dan, I’m not sure what the cause would be. It is possible that it stems from the strain of yeast you used; some strains are more apt to leave flavors or aromas behind.

  69. Brian03-27-13

    I just put the 2nd addition of nutrient, energizer, and lemon juice in my 1st 8-gallon batch. It smells great! I made a simple starter from 2 packs of Premier Cuvee dry yeast, no problems. Looking forward to getting a taste of this when it’s hit FG and stabilized/sweetened.

  70. Jeremiah03-25-13

    I sampled my first batch of Verziehen last night. Boy oh boy was it tastey. You are right Lon, it is dangerous; I was tipsy because I sucked it down so fast.

    This stuff is going to be a favorite of all my friends fast. I can’t wait to get finished moving so I can start up a few more batches!

  71. Lon03-20-13

    By high alcohol, I mean that if your slurry came from a wine that has an alcohol content close to the yeast’s maximum tolerance, the yeast are likely to be stressed. Depending on the yeast you used, alcohol levels between 13% – 18% abv are very stressful and are likely causing yeast losses. By no food, I mean that the yeast survive by consuming sugar. When you juice is fully fermented, the yeast have consumed all the available sugars and must either hibernate or die.

  72. Dan03-20-13

    Just finishing a 1 gal batch of mixed berry pee. Fermented to dry in 5 days and cleared by the next day w sparkolloid. Didn’t use slurry just a starter. Awesome recipe..I’m in central Ontario (Canada) and it’s not going to be warm out for a long, long time so I’m looking forward to tippin’ back a few of these next weekend

    • Lon03-20-13

      I lived in Ontario for about 6 years; a beautiful part of the world. That gallon won’t last you long…. so you better get crackin’. I usually try to enter the summer months with at least 32 gallons bottled in 12 ounce bottles so that I have plenty available for hot, thirsty, guests. Cheers!

  73. Bill03-20-13

    I made my first batch of pee this past weekend. I had my yeast slurry made up and ready 2 days in advance. When I was reading the direction I made a mistake and noticed that needed to wait 24 – 48 before I add it to the pee.I then stuck the yeast slurry in the refrigerator. Would that effected the slurry if so what can I do to correct this. I hope I didn’t screw any thing up

    • Lon03-20-13

      You should still be OK. The fridge won’t harm the slurry, but if the yeast are sitting in a high alcohol environment or in a “no food” environment, that could be tough on the little buggers.

      • Bill03-20-13

        Lon

        What do you mean by high alcohol environment or in a “no food” environment?

  74. Deadhead Brew03-19-13

    I was wondering if you have a recipe for just a one gallon batch?

    • Lon03-20-13

      I don’t have a 1 gallon recipe. Just scale the recipe back by 1/5 and you’ll be in good shape. I usually encourage people to make at least 5 gallons because with a friend or two, that one gallon will be gone in one sitting.

  75. Bill03-18-13

    Just made my first batch of skeeter pee. I want to and some raspberry to it for favoring. When do I add the fruit.

    • Lon03-20-13

      If the batch is complete, adding flavoring with real fruit will have some draw-backs. If you want your batch to be clear, the new addition of raspberries will likely mess it up. An option might be to bottle your SP without the fruit and then add fresh fruit at the time of serving. If you flavor using a flavored syrup, you could do that before bottling.

      • Bill03-20-13

        Lon
        I have only started the first batch of SP just add the yeast slurry. It has only been in the bucket for 4 days now. When can I add the frozen fruit to the batch of SP. Thanks for the help

  76. Jeremiah03-11-13

    UPDATE:

    Since I have changed the recipe so much I have decided to call it Verziehen, which is German for Pucker. I bottled my first batch after adding a 96 jug of Simply Lemonade to back sweeten it a bit and so far it taste really good. Finished off with 10% ABV.

    Went ahead and picked up 1 gallon worth of the “organic” lemon juice and will make another batch in a few weeks. Should be a bit more lemony as I will be using almost 20% lemon juice, not from concentrate.

    I will keep everyone updated.

  77. Mark03-04-13

    Has anyone cut the recipe down to make only one gallon? Im a small batch brewer, so I only have 1 gallon carboys.

    • Lon03-20-13

      I don’t have a 1 gallon recipe, but I know some people make a full batch and split it between 5 jugs so that they can test different flavorings.

  78. Jeremiah02-19-13

    Hey Lon,

    Update: My first batch of skeeter pee I tried mixing Simply Lemonaid in the batch. After two weekds it never took off. And the more I fought with it the worse it seemed to get. So I ditched that batch (was worried it may have gone bad). I modified the recipe to include only the Stirrings Lemon Drop mixer, water, sugar, nutrient, and champagne yest. It is about 2 weeks out from being done and I’m going to have to backsweeten it a bit. That Lemon Drop Mixer is expensive however.

    Today, I found a lemon juice that is not from concentrate and has no added preservatives in it. Was thinking that you might want to make a batch of your skeeter pee with it to test it out to see if it may be a bit easier on ya.

    Here is the link to their storefinder to see if you can get some in your area:

    http://www.santacruzorganic.com/locator

    I also did an experimental Hard Cherry Limeade. Used fresh squeezed limes, a bottle of Sour Cherry Juice, and Simply Limeade. I purchased a bottle of Calcium Carbonate from my local brewery as it is designed to lower the acidity in wines post production. I reasoned that like my first SP recepie that it would die out. So I asked the clerk (who also makes wines) if I could use it, post fermentation, to reduce the amount of acidity in the juice to aid in the ease of fermenting.

    Well, it just so happens that it had directions on the bottle for just doing so. Beings that I didn’t have a acid tester kit, I went ahead and used the recommended dosage for 1 gallon. I made a 3 gallong batch and it is turning out great.

    So, I am thinking of trying with that same technique with the 100% lemon juice to see how it turns out. Let me know if you try it as well.

  79. hoosierdaddy02-15-13

    got my first 5 gal. going now i have another vessel and I’m going to start another 5gal soon i love wine and lemomade i can’t lose thanks for the recipe.

  80. Michael C02-11-13

    So about two months ago, I made Raspberry/Blackberry skeeter pee. It was a huge hit. Last night I brewed up a batch of Strawberry SP. I used 6lbs of light brown sugar and 1lb of regular white sugar. I rehydrated my Lavalin 1118 yeast in warm water and added the nutrient, tannin, and energizer. I let that sit while I heated the sugar water mixture in one pot and the strawberries (3lbs frozen) in another. I blended the strawberries and poured them into the better bottle, poured in the sugar water, strawberry water and lemon juice. I then topped it off with cold water to bring the temp down to 70deg and poured my yeast mixture in. I capped it off and hauled it to my fermentation room (spare office room) and went to dinner. When I came back (2 hours later) it was doing infrequent bubbles. This morning, it was rocking that airlock.

    Gonna be good stuff.

    • Lon02-12-13

      I’ve noticed the days getting longer here in Minnesota; it won’t be long until we’re in peak Skeeter Pee season. I have one triple batch bottled already and plan to start another soon. Have fun, be safe.

  81. Chris02-07-13

    Wow, i am looking ofrward to this!! i have been making wine, beer and spirits and mead for a while now.. but never tried the keeter pee yet… been looking at the recipe for a while now… wondering how the flavour profile would change if i were to force carbonate it?

    • Lon02-07-13

      Both are good, but my personal preference on a hot day is the non-carb. Try it both ways, you might give the carbed version the edge.

  82. Jeremiah01-09-13

    Ok Lon, got 12 bottles of my lemon drop driectly from the company because my local store had discontinued it! Luckily I was able to order directly from their website! I should have enough to start my first batch of Skeeter Pee using a small variation to the recepie.

    I’ll let you know how it turns out!

  83. Jeremiah12-18-12

    Just found your website and I am very tempted to make several batches of this for the upcomming 2013 summer season. I’ve just started making wines last month and I’ll tell you I am having a ton of fun! My first batch of hard apple cider was a huge hit, my second batch using a different recipe has been sampled by a few select people and it is a huge hit so far as well.

    I have even developed one called Dragon’s Breath; there are two secret ingredients, but I’ll tell you it is a strawberry based wine and OMG SO GOOD! I am still refining this recipe; I want more strawberry flavor and less…other…lol.

    I am currently in the process of making a lemon mead, if it comes out as good as I am thinking it will, I will share the story.

    I have a banana wine going – my first batch wasn’t that great; so I’ve done more research and I think I have it this time. Instead of granulated white sugar, I am using Agave in the Raw…the sample tasted amazing. Can’t wait!

    Also have one called Paradise Island, it is canned coconut milk and pineapple juice…last night when I got home there was an explosion…mass caked cononut was all over my ceiling…UGH! After cleanup, I inpected the bottles (2, 4 liter jugs) and noticed that the canned coconut was filled with mush and milk “fat” that solidified preventing the CO2 from escaping. Strained everything off and rebottled. The yeast was still really healthy and as of this morning it was bubbling just nicely…oh, and NO EXPLOSION…hehe.

    I have been looking around for a good “lemonaide” wine and this sounds like I’ve found the right place. I was wondering if I can utilize just frozen fruit concentrate and water instead of messing with the preservatives in the lemon juices?

    Thanks!

    • Lon12-19-12

      Hey there Jeremiah, welcome to the insanity of wine making. Sounds like you have some good experiences under your belt already. People have made Skeeter Pee using frozen lemonade as well as fresh lemons. Here’s a couple of things to keep in mind. The recipe is designed to deal with the preservatives in the bottle juice, so don’t let that scare you away. If you want to try another lemon source for other reasons, you sure can. When making the alterations, keep in mind that the bottled lemon juice in the original recipe is lemon juice at regular strength; it’s not concentrated. The recipe calls for three bottles of juice in a 5 gallon batch, so your final product ends up being diluted lemon juice, sugar, and alcohol. People who have used fresh lemons instead of the bottled juice often have more trouble fermenting it than the stuff with preservatives. It could be the higher acidity of the fresh juice, or the natural preservatives found in lemons, or something else; just keep this in mind when choosing your lemon source. If you’re looking at using frozen juice concentrate, again, the mixture would have to be calculated because they factor in the water dilution and sugar in their instructions. If you’re talking about actual frozen concentrated lemon juice, be careful that you mix it back to regular 1:1 strength before measuring out your lemon juice. Good luck, Lon

      • Jeremiah12-21-12

        Thanks Lon,

        I think I have found a great substitue so I don’t have to deal with the preservative issue. The lemon flavoring I am using in my lemon melomel (mead) is fortified with Vitamin C, D, & A. So really there is no need for acid blend (I think). Anyway, I ran some test on it last night. What I have is a lemon mixer for use in liquor for making “lemon drop”. It has no preservatives and is made from 100% lemon juice. It is also pre-sweetened (appx 12% potential ABV) with natural sugar. So, I did a 1:1 mix (like 4oz each) and tasted; was a bit too tart. So I added, in the end, appx 1.5 tsp of white sugar and it tasted like lemonaid. So, I think I’m going to substitute that in a small 1 gallon batch to see how it turns out. This means, I believe, in order to retain that sweetness; I’ll have to add quite a bit of sugar (bring it up to a potential 25% ABV). Based on my calculations with the champagne yeast I am using, that would make a 12% ABV lemon wine with the original sweetness that I liked.

  84. Peter12-14-12

    I’m getting ready to start my third batch of pee. The first was made with must from a batch of Amarone, so it was a little pink colored. Most people are reluctant to taste it especially when they hear the name, after a sip or two they change their minds. Thanks Lon. Pete

    • Lon12-14-12

      lol… yeah, a few people get hung up on the name; but as you said, once they try it, they soon have a new appreciation for it.

  85. I just pee'd in mine!!09-13-12

    Skeeter Pee Champagne has it been done? a dry sparkling lemon wine… I know i wouldn’t add any stabilizers (which i don’t any way), but, the question is how clear should I let it become in secondary before priming and bottling? I’ve tried researching this but frankly the closest blog to this idea would be sparkling cider and there is no one clear(pun intended) answer…it just sounds like an amazing idea!! BTW I am addicted and don’t want to drink anything else. the crazy part is I’ve saved a ton of money on booze and it feels like a health kick bender with no side effects?!?!

    • Lon09-14-12

      I and others have make sparkling SP by force carbonating. Doing it by carbing naturally should work too, but you’ll want your batch to retain some sugar to offset the tartness. Do a search on making champagne and follow the techniques. The only difference is that you’ll be using lemon wine instead of grape; other than that, it should be very similar.

  86. Tom08-18-12

    Hi Lon…

    I’m on my 6th batch of “pee” and it’s STILL always a hit among my family and friends. The last one was cherry-lime (which was made with lemon and lime juices and flavored with cherry Kool Aid)! Now I’m making blueberry using slurry from my blueberry wine.

    I’ve got 5 people (friends and coworkers) now into the Pee-making business! LOL Good stuff!

    -Tom

  87. ant08-01-12

    hey don from pa. i put 2 lbs. of black cherries in the primary and then at sweetening i added 3 packs of unsweetened kool-aid black cherry powder. it gives just enough cherry flavor that still lets the lemon flavor come thru. my friends drank it and knew rite away it was cherry lemonaide. that works for me but everyone has their own style. it may work for you too. good luck. this was the first summer i made skeeter pee and have done 4 batches already because once you start enjoying the refreshing properties of this drink it is hard to stop.

    • Lon08-02-12

      As a kid, black cherry was my favorite flavor of soda. I’ll have to give your version of Skeeter Pee a try. Thanks for sharing.

  88. I just pee'd in mine!!07-24-12

    So I finally did it and with plenty of summer to drink it all. I made chemical free organic skeeter pee. It was a little more expensive about $25-30 for 5 1/2 gallons. I used about a half gallon of chamomile wine guts for yeast starter, 4 -16 once bottles of organic lemon juice (pasteurized with no preservatives), 10 pounds of raw organic sugar, a 32 once bottle of organic grape juice as yeast nutrient, and 4.5 gallons of water. It finished dry in three weeks. Then I racked over to new glass and added 2 more bottles of lemon juice. I know I’m going to drink it fast(first night I drank a gallon) So what i am doing is racking a gallon over at time clearing it with an hour in the freezer followed by a day in the fridge. Mix agave to taste in a glass and drink. If you bubbles and less alcohol mix it with seltzer. The more you drink the less agave you need to add!! Chemi-free and I don’t have to clean any bottles. I don’t even clean the gallon glass I just flush the sediment and refill it..

    • Lon07-24-12

      sounds like a great way to go (no pun intended)

      • I just pee'd in mine!!08-08-12

        After my last experiment using organic ingredients I decided to just look for natural no preservative juices.. I found the cheapest thing, All natural preservative free grapefruit juice($5.99 a gallon)!! I used 10 lbs of sugar, a gallon of p-free grapefruit juice, a half gallon of p-free grape juice, and quart of p-free lemon juice. ($17 all together for 5 5 1/12 gallons)I also used a half gallon of starter from my last skeeter pee. Using less lemon and no preservatives the yeast started kicking in hour and by the next day it was over flowing through my air lock and it formed the thickest head of yeast I have ever seen. It left foam so thick on the outside of my carboy I had to carve it off like clay… I think there is something to be said about using preservative free juices, with the latest kick in natural foods they are cheap and abundant and just ready for yeast to snack on!!

        btw: pour skeeter pee in an old lemon aid bottle or a cooler and you can drink it anywhere: at the beach, at the park, at a concert.. It can go where other alcohol can’t. The perfect hidden beverage for summer fun!!!

  89. Don from Pa.07-23-12

    First batch came out GREAT! How do you flavor the Pee before bottling? Anyone? I have a batch of Raspberry wine just clearing. Do you add some of that to the Pee?

    • Lon07-24-12

      Hey Don, thanks for visiting the site. You can add flavors several different ways. One would be to blend it with another wine, but most people flavor theirs by adding juice at the end when you sweeten the finished product. Instead of just adding sugar to sweeten, you can choose frozen concentrate, or any number of syrups designed for flavoring along with some of the sugar to suit your tastes. If you add frozen juice concentrates, some may not be clear and could cloud up your product again. Another way I’ve done it is to add unsweetened Kool-aid packets along with the sugar. This method adds less flavor but does produce some nice colors.

      • Don from PA07-24-12

        Thanks for the info. I did add some blueberry wine to the Pee and it was very good. However most people commented, why change such a good thing? I agree and all my Skeeter will remain original! I have been making wine for 13 years and the “Pee” will remain a favorite.

  90. Mark in Lockport07-21-12

    Won 2 silver medals at 2012 Illinois State Fair Competition. Peachy Keen (Skeeter Pee with loads of peaches), and Apple Pie Wine. Picture your way.

    • Lon07-21-12

      Nice Work! We’ll get those pictures posted, thanks for sharing.

  91. ant07-17-12

    Lon
    Just started my second batch of pee with black cherries in the primary.My first batch and a batch of original are just about gone. You were right about this stuff. We were drinking it while working at our house in the mountains of Pa. on a hot day and it is so refreshing it got away from us alittle. Nothing like a great buzz early in the day. We had to put the chainsaws away and relax the rest of the day. You gotta hate when that happens. 2 lbs. of cherries in the primary and 2 envelopes of cherry koolaid at sweetening and BOOM. Instant fun. Thanks for all your help and info. Skeeter pee forever.
    Ant

    • Lon07-17-12

      Sounds like you know how to make a little yard work enjoyable. Good safety point for everyone… chainsaws and Skeeter Pee don’t mix.

  92. Glenn07-12-12

    Just started batch #3 for the summer

  93. Marc07-11-12

    Started my first batch of Pee 6 days ago. Added the rest of the nutrient, energizer, and lemon juice this morning. Can’t wait to drink this stuff!!! I took a tiny taste this morning and, aside from the yeast taste, it was great!!! Makes me impatient!!!

  94. steve07-03-12

    Just started drinking my first batch today – it is great!!

    One question though – the tannin taste is a little too prominent for my liking. I used Grape tannin because it is all my LHBS had. Anyone have experience / advice in finding a less strong tannin, or leaving tannin out of this recipe altogether?

    Hoping to start my next batch next weekend!

    • Lon07-03-12

      Steve, I use the powdered grape tannin. It isn’t critical, so you can reduce or eliminate if you choose. Tannin helps the batch clear and in my opinion adds some flavor complexity. Glad you enjoy it, cheers and many more batches to you.

      • steve07-03-12

        Will do – thanks for the reply!

  95. Broken iPhone07-01-12

    An outstanding share! I’ve just forwarded this onto a friend who had been conducting a little homework on this. And he actually ordered me lunch due to the fact that I discovered it for him… lol. So allow me to reword this…. Thank YOU for the meal!! But yeah, thanks for spending time to talk about this topic here on your blog.

  96. frank06-20-12

    having trouble finding a link to post a pic of my label. please give directions and guidance. thanks

    • Lon06-22-12

      Hey Frank, you can submit images to me via e-mail. Just send it to l o n @ s k e e t e r p e e . c o m

  97. frank06-19-12

    started my first batch(actually a dbl.) five months ago with an elderberry slurry.just mixed a seventh yesterday. this stuff is flipping awesome.will try to post a pic of the label me and my step son designed.
    thank you very much, frank

    • Lon06-22-12

      I appreciate you hopping on to share. Have a good summer with plenty of Skeeter Pee

  98. ant05-30-12

    lon

    making my second batch of pee. this time i added 2 pounds of black cherries to the primary. when should i add the pectic enzyme for haze. can i add it with the sparkolloid or seperate times. my first batch was just straight pee and is cleraing now. no fruit. thanks for a great web site. it is good to learn all the tricks before starting. i can wait to enjoy some.

    • Lon05-30-12

      Ideally, you’d want to add the pectic enzyme before adding slurry (or yeast if no slurry is used). Pectic enzyme sometimes has difficulty doing its job in the presence of yeast. Adding it 24 hours before introducing the yeast is usually long enough. If you’ve already added the yeast, then you’d want to add the pectic enzyme when it is done fermenting but prior to adding the Sparkolloid. In that case, I’d let it finish fermenting, let most of the solids settle, rack to get it off the sediment, then add the pectic enzyme. I let the enzyme work for about a week and then add the sorbate, sulfite, and Sparkolloid. Good luck, sounds delish.

  99. John D05-20-12

    Thanks for setting up and maintaining this site. This is something I have been wanting to try for a while and mixed it up this afternoon.
    Everything went great and I hit the starting gravity spot on at 1.072. For all of the ingredients it was pretty affordable.
    I can’t wait for it to be done and share it around.

    Q: What is the average time it takes for the total process. Initial 2 days + 1st ferment time + 2nd ferment time + time to clear = 3 weeks? 6 weeks?

    Q: I like the clear bottle thought for this. I have a ton of brown from beer making. Any leads on cheap clear bottles? 22oz size would be great I think.

    • Lon05-22-12

      John, The time to complete varies due to the lemon juice and yeast you use. If you use the yeast I recommend and you collect the slurry at the best time, and you ferment at a nice warm temp (mid to upper 70’s), it can finish fermenting in less than a week. Clearing, stabilizing, and bottling takes a little time, but I’ve had batches done in as little as 3 weeks. Because I keep a supply of full bottles at all times, I seldom rush it that quick though. As for bottles, mine are recycles, so they’re environmentally friendly and only cost time to clean them. If you’re buying bottles in small quantities, your local or online brew supply houses might be your best bet. Cheers, Lon

  100. Mark05-09-12

    I almost forgot to ask . . .

    Has anyone ever tried adding a handful of those super sour lemony candies to the fermentation? If I was to try this, would you recommend primary or secondary or both?

    • Lon05-11-12

      Mark, I haven’t heard of anyone doing it, but if I remember right, that super sour powder is really just concentrated acid. I’d suggest trying it on a small batch. If you try it using candy, the candy itself might have an effect on the clarity, flavor, or stability of the SP. I used to shop at a bulk food store that sold the super sour powder for home candy makers. If you can find that, you could add it without the effects of the candy.

      • Mark06-08-12

        First batch of “Pee” is done and it is DELICIOUS! I tried the lemon drops in two of the five gallons (I split it into 5 one-gallon carboys). In one, I added 5 drops during primary fermentation and the second I added 5 drops at the beginning of secondary and 5 more when I back sweetened. All the drops dissolved which is good but they didn’t make any noticeable difference in acid level or taste. However, I did notice a distinct cloudiness when I added the last 5 lemon drops during sweetening. Still tastes fantastic though.

        I have several wine tasting buddies. My golfing buddy loved it. Another guy, who has been tasting wine for me for about two years, said “WOW! You finally got one I really like”. He was going up to his cabin for the weekend so it’s a good thing I brought two bottles (I use wine bottles because I’m too cheap to buy beer bottles).

        Moving to San Diego in couple months to save my daughter a ton of college money. It’ll be interesting how quickly I make friends with folks down there when I start passing this stuff out!!!

        Thanks for all your hard work maintaining this site and answering questions about pee variations!!!

        • Lon06-08-12

          Thanks for the update, it’s always great to hear success stories. I appreciate you sharing the results of your bench trials with the lemon drops.

  101. Mark05-09-12

    My daughter wanted a raspberry wine so we got it started this morning. As I was searching for info on whether or not to add bentonite I found SkeeterPee.com. I’ve only been making wine for a little over 3 years but I had never heard of it before. I’m hooked and I haven’t even tasted it yet! Looks like that rasp slurry is going to be my first Skeeter Pee.

    I’m also in MN–about 40 miles North of St. Paul–so this should be ready just in time for the higher humidity and heat of the summer.

    I live on a golf course and one of my co-workers drives up every couple weeks for a round of 9 holes. We always enjoy a few beverages afterwards so we can laugh at the other golfers (tee hee). I usually con him into tasting my newest wine concoction. Just finished a good merlot and a very good chardonnay. I wish I had known about Skeeter Pee so I didn’t waste those slurrys.

    Anyway, my golfing buddy likes Bud Lite Lime so I think he’s really gonna like Skeeter Pee!!!

    I’ll let you know how it turns out.

  102. Glenn05-07-12

    First batch, sure makes the basement smell good

    • Lon05-07-12

      It’s the air freshener you can drink!

  103. Les Spicer05-02-12

    Has enyone out there tried carbonating the SP? I forced carbonated some of my last batch and it brought it up to a whole new level of goodness. Everyone that tried it agreed they liked it even better.

    • Lon05-02-12

      Carbonating is a popular addition for those with the capability. It’s on my list of “to do’s” this summer. Thanks for sharing.

  104. Christopher04-24-12

    Drinking my first glass of my first brew of my first skeeter pee. Thank you, and may you always be thirsty my friend.

    • Lon04-24-12

      A big hearty cheers back at ya bud.

  105. Lon04-14-12

    If you use just the slurry, the muscadine flavor won’t be too prevalent. It’s like 97% lemon and only 3% muscadine.

    • Pat05-10-12

      I am transferring to carboy this evening – will add the crushed campden, sorbate and clearing agent – do i put an airlock on
      carboy once transferred and mixed?

      • Lon05-10-12

        Pat, Since you’re adding your sorbate, sulfite, and fining agent, I presume it is done fermenting and your S.G. is below 1.000. If so, you’re right on track. You should still attach the airlock while you wait for the SP to clear. You want to keep it protected from air and critters. Solid closures aren’t usually a good choice at this point because your SP could still be degassing a bit and atmospheric changes can cause a solid rubber bung to pop out of a carboy. Lon

        • Pat05-11-12

          Lon, Yes, SG .98, have attached the airlock – seems to be
          clearing well, the top 3/4 is much clearer and sediment
          is becoming visible in the bottom……should be a nice
          Memorial Day addition:) Thanks for the info, have a great
          day.

  106. Pat04-13-12

    What a fantastic site. Stumbled on this while I was doing a bit of wine making research. What a hoot! So excited, I have my first batch of wine fermenting now, should be racking this week. It is a muscadine wine – not sure how this will blend with the lemon…..any suggestions would be most appreciated.

    • Lon04-13-12

      Pat, glad you like the site, hope you like the beverage twice as much. A slurry from a batch of muscadine should work fine. It’ll add some color, so you’ll likely get a pink color. The flavor will be dominated by the lemon, but if you try, you’ll taste the muscadine on the back end. Cheers and I hope it’s the first of many batches. Stop in and let us know how it turned out if you’d like.

      • Pat04-14-12

        Lon,Thank you. Trying to imagine a muscadine/lemon flavor, hum….I will let you know. Was hoping that someone had
        tried this and could give us a bit of insight. Should be interesting. May be singing “99 bottles of beer on the wall”
        before long:)

  107. Mark04-05-12

    I added 1 cup of DME at the start. Its going nicely at 1.020 now. Would it be wrong to balance the tartness with more DME now or just back sweeten as usual?

    Thanks

    • Lon04-05-12

      Mark, since I’m not a brewer, I don’t have any experience with DME, so I couldn’t even venture a guess. This would be my chance to learn something from you. If you try it, let me know your thoughts.

  108. Jarod04-01-12

    This is the best stuff ever! Cheap to make, great taste, and the satisfaction of getting a solid buzz off of something you made yourself! I’ve had several people who have tried it say that it should be marketed.

    • Lon04-01-12

      Thanks for the nice comments. We’re working on the marketing, wish us luck.

      • Jarod04-25-12

        Lon have you thought about using Kickstarter.com to get started marketing. It’s a great way for normal folks to kicks start an idea into a market without selling out to big business. I know I’d be a backer!

  109. peter03-14-12

    what i mean is thoughts of using the slurry

    • Lon03-14-12

      Peter, unfortunately, I’m not going to be much help on that question. I really don’t have experience with Nottingham ale yeast. You can be our “guinea pig” and report back.

  110. peter03-14-12

    just about to finsh a batch of cider using Nottingham ale yeast any thoughts…

  111. Peter K02-18-12

    I am a new winemaker of sorts and am running out of carboys. I had never heard of Skeeter Pee till I stumbled into winepress forums. This website is a good resource and my first batch of Skeeter Pee is going to be soon. Thanks from Minnesota!

    • Lon02-18-12

      Welcome to the world of winemaking Peter. I hope Skeeter Pee becomes one of your all time favorite home concoctions. Cheers.

  112. Lon01-21-12

    The 1118 (as insurance) will work best if that is the yeast you had in the blueberry. If the blueberry had a different yeast, you might end up with a rumble in the primary. I’ve read that yeast are somewhat territorial and will fight yeast that aren’t their own.

  113. Mark01-21-12

    I made a blueberry wine and froze the must. I am assuming I can still use it as long as I thaw it out completely. After reading all the posts, i’ll toss in a pack of 1118 just to be safe.

  114. Chelsey01-16-12

    Wow this stuff looks fantastic! My husband is a lemonade fanatic, so I think I will give brewing this a try. I brew beer, so a yeast slurry is not a possibility for me. I was planning to do a liquid wine yeast with a starter, same as I do for beer. My question is, which yeast strain would you recommend? Thanks!

    • Lon01-16-12

      Hello Chelsey, I don’t have experience with the liquid yeasts, so I can’t really steer you properly. I can tell you that if you mix your batch up in advance using only one bottle of lemon juice, whip it with a whisk to give it some air, let it rest for 24 hours, and then sprinkle the yeast on top, you shouldn’t have any trouble getting your ferment started when using dry yeast Lalvin EC-1118 or Red Star Primier CuVee. Once you see visible signs of a healthy fermentation, you can add the second bottle of juice. Good luck, I’m sure your husband will enjoy.

      • Chelsey01-17-12

        Awesome, I can certainly use a dry yeast 🙂 thanks for the quick reply! I was thinking about bottling all but a gallon and then adding a packet of kool-aid for flavoring. Have you known anyone who has tried this?

  115. Jason01-15-12

    Hey Lon,

    I’m trying to find a way to make a fermented sour orange beverage, and the local brewing store recommended this recipe. You mentioned in the FAQ that there might be some problems using fresh fruit. Do you have any advice to overcome these problems? Also I don’t have a slurry, so I am planning to sprinkle in the yeast to a mixture with less sour orange juice to get fermentation started and then add the rest once fermentation is underway, like you suggested to mark earlier on this page. I’m really excited about this, and would appreciate any advice about using fresh fruit.

    • Lon01-16-12

      Hey Jason, Fresh lemon can pose some problems for yeast. The web has many references to lemon juice being used as a preservative, an antioxidant, a cleaner, and even an antiseptic. The properties that make it a good fit for these uses, in my opinion, are the same properties that work against yeast. Now, I’ve made wines that used fresh oranges in it and I’ve never had a problem getting it to ferment. I’m thinking that you won’t have the same problems with fresh orange that fresh lemon can have. I think sprinkling your yeast on top will be fine with orange. It might be worth your time to search out another orange recipe that has been quite successful. It’s called Joe’s Ancient Orange Mead. Doing a web search should provide you with lots of hits. While the mead recipe might be somewhat different that your desired outcome, there might be some valuable information about fermenting oranges and flavors that blend well with them. Here’s a forum thread to get you started: http://www.winemakingtalk.com/forum/showthread.php?t=3514 or http://www.winepress.us/forums/index.php?/topic/6114-a-quick-mead-joes-ancient-orange-and-spice/

      • Jason01-17-12

        Ron, Thanks so much for those recipes! They look really good, and I can’t wait to try them out. But the oranges I have right now are sour oranges. They are much more acidic than a normal sweet orange that you would buy in a store, and would probably rival the lemon in acidity, but they can be a bit sweeter than a lemon. I’m going to give it a try with this recipe and let you know how it turns out. Wish me luck!

        • Lon01-17-12

          With sour oranges fresh squeezed, you might want to follow some of the methods of traditional hard lemonade making. If you find that your ferment is slow to start, do these things: a)keep the batch warm, in the mid to upper 70’s. I try to stay away from 80+ because you can develop off flavors, b)introduce lots of air to your batch. Beat it with a whisk to froth it up in the beginning, get lots of air blended into the mix. c)use a yeast that is voracious such as Lavlin EC-1118 or Red Star Primier CuVee d)consider adding your fruit in stages, start your batch with only half the fruit and add the other half once you have a strong ferment. Good luck, sounds tasty!

  116. Mark01-04-12

    Has anybody made a lime-strawberry Pee and find it slow to clear? Did the sparklloid AND pectic enzyme AFTER adding strawberry FPAC. Might rack again before sweetening and sparkkloid and PE again.

    • Lon01-04-12

      Mark, I haven’t made that combo, but I have other fruit batches with pectin issues. Pectic enzyme added after ferment usually took 2-3 weeks before it cleared, and you might have to use your fining agent after the PE. Some people have had luck with KC-Superclear for problem batches. What did you make the FPAC with? Any chance the haze is caused by something other than pectin?

      • mark01-04-12

        I used 3 # of frozen strawberries simmered down. It has only been 1 week, but the other batches (non-blend) cleared real quick. Thats why I was wondering. I am going to add 2 more lbs worth of Strawberry juice to boost flavor a little more, so I will be doing the fining again anyways just because. I have nothing but time if I want it perfect. If it turns out well, I will send this to the State Fair competition just like my Skeeter Sweat I won gold on.

        I also think I am going to try just straight Pee next time, and just FPAC-ing with some type of frozen concentrate.

        Need bottles anyway, so Ill tr to SuperKleer and need more PE too.

        Thanks!!!!

  117. Al12-29-11

    Awesome recipe Lon! I made my first batch and was very surprised how easy it was, and how great it tasted! I goofed up a bit with the sparkolloid. I don’t think I boiled long enough and stirred it enough to get it dissolved properly. It seemed to put little flakes in the pee. But an additional racking and I was able to get rid of it. Love your suggestion to Bruce about adding other flavor to it. I see another batch coming very soon. Thanks for the great recipe, and have a great New Year!

  118. bruceb0712-24-11

    This looks like a great recipe, I would like to flavor with raspberries. I dont have a slurry to start so would it be best to make with a gallon of raspberry wine must or to flavor it with another method to achieve a good raspberry flavor?

    • Lon12-25-11

      Hello Bruce, You can go a couple of ways. You surely can start the 1 gallon batch, let it ferment until it’s about 2/3 done, and then use the whole thing as a starter. Other options would be to make the Skeeter Pee and then flavor and sweeten it using raspberries or juice at the end. Adding it at the end can have a clouding effect unless you use clear juice. Keep in mind that even with flavoring, your Skeeter Pee will still carry a prominent lemon flavor with hints of raspberry flavor and color. Enjoy!

      • bruceb0702-17-12

        Lon, i have made the SP using a 1 gallon batch of raspberry wine. Everything went well and the wine cleared perfectly. The final product has a bitter taste to it, not tart or sour like I would have expected. I have experienced a young wine flavor before so could aging help??? I dont think adding sugar will get rid of the bitterness but I am open to suggestions.

        Thanks

        • Lon02-18-12

          It’s really hard to say. The bitter taste could have come from the raspberry or from the lemon. I’ve found that different bottles of lemon can taste different. If when the lemon juice was collected, they got some of the white pith flavor in there, it would add some bitterness. I’ve had strawberry seeds put off a bitter taste, but I haven’t experienced it with raspberries. Aging may allow the taste to soften…. I guess you don’t have anything to lose by letting it rest. As long as your alcohol level is over 8%, it should be safe aging in bottles.

          • bruceb0707-18-12

            I there method to carbonate skeeter pee???

          • Lon07-18-12

            There is. I make it both ways (carbed and non-carbed). To carb, you can do it the simple way using yeast. Search the web on making home-made root beer. It will involve adding your final sugar to sweeten, but you won’t add the last dose of sulfite and sorbate. Seal it in plastic bottles and let it ferment according to the directions on the web. Once pressure is attained, move the bottles to the fridge to stop fermentation and prevent exploding bottles. Another option to carb is using a force method. The force method uses pressurized CO2 tanks and kegs to force CO2 into suspension. Search the web to find info on force carbonating beer and you should find what you need. With the force method you would use sorbate and sulfite and you then wouldn’t need to keep bottles refrigerated.

  119. roger12-11-11

    I have never tried Skeeter pee ,sounds like something to try.thanks.

    • Lon12-12-11

      Hi Roger, I encourage you to give it a try. Many of those who make it add it to their list of “often made beverages”. Cheers!

  120. Shaun12-04-11

    Just racked the pee. Lalvin EC-1118 gave me 10% alc. I just backsweetened a half-pint glass with 2 tsp honey. WOW!

    I better start another 5gallon batch, this one won’t last long!

    thanks Lon!

    cheers,

    Shaun

  121. Kenny11-18-11

    I mainly brew beer, but I’m curious about your creation. Is it best to use refined sucrose, or would dextrose be suitable?? I’m familiar with lalvin’s EC-1118 and Red Star’s Premier Cuvee, however I’ve never heard of anyone using dextrose in a wine. Why is this? Is it more-so a matter of economics?? Cheers!!

    • Lon11-18-11

      Kenny, It could be economics; not sure. I use table sugar because it’s readily available, inexpensive, and it works. I’m not a food chemist, but as I understand it, table sugar (sucrose) is a disaccharide; a long chain sugar comprised of two smaller chain sugars: glucose and fructose. I think I remember hearing that dextrose and glucose are similar or maybe the same thing. Yeast are not capable of digesting table sugar, but they use an enzyme to break the disaccharide into its two simpler sugars that it can then consume. If you follow my recipe using table sugar, you’ll note that I suggest that you invert the sugar. Inverting is the process of breaking the long sugar into the two smaller sugars using heat and acid; this makes it easier for the yeast to use. If you were to use dextrose instead, there would be no need to invert. I’d presume that the calorie value of dextrose is somewhat different than sucrose, so I can’t tell you how much to use to get similar results.

  122. Sara11-13-11

    Lon…I am in LOVE with Skeeter Pee and will be starting 5 gallons soon for a friend’s wedding. Check your Facebook page in regard to an inquiry about mosquito and lemon graphics. Anyway, I made my first SkeeterPee using the lees of my Boysenberry Jam wine. The wine had a lavender tinge until it started clearing, and it went crystal clear without adding Sparkalloid. I did want to mention that a fellow winemaker is diabetic and he backsweetens with the equivalent of Truvia. So for those out there who can’t handle the backsweetening have no fear. The “diabetic” friendly Skeeter Pee is very appealing served ice cold, and a lemon wedge and/or a sprig of mint is a nice touch too.

    • Lon11-14-11

      Hey Sara, Always glad to hear from another fan. I’ll have to try sweetening one batch with Truvia; I have a few folks with the same concern. A self clearing SP always brings a smile to my face; I wish every batch would happen that way. Cheers!

  123. Dave11-11-11

    OMG this SP takes great! I just tasted some while its still fermenting (very very cloudy) with a lots of residual sugar left to ferment. It tasted just like lemonade. After fermenting dry then adding all that sugar to back sweeten the SP what specific gravity are you ending up? I am thinking this is going to be a a very sweet great tasting wine.

    • Lon11-11-11

      Dave, thanks for visiting the site. I don’t have the finished SG of mine. What I can tell you is that the version that I find the most popular with guests uses about 1 and 1/4 cups sugar per gallon. In comparison, if you mix up a batch of Kool-aid, the package recommends 2 cups per gallon. You can always adjust your sweetness level to suit your tastes. You do want to serve it ICE COLD with a lemon wedge for best flavor. If you’re unsure with your first batch, it’s better to use a little less sugar because you can always mix a bit more in when you serve it. Cheers and enjoy!

  124. Jon11-05-11

    Thank you for the recipe,

    I first started with the original recipe (which is excellent), but now I make 2 versions regularly. For the 2nd version I use beer yeast since I mostly brew beer and 5lbs of sugar. Let it ferment dry for 2 weeks, then add 1 cup priming sugars. Carbs and clears in the bottle in approximately 3 to 4 weeks. Put in fridge overnight before drinking.

    Dry, but I can’t drink too many sweet drinks or upset stomach.

  125. Nathan10-19-11

    Lon,
    Thank you for putting such a simple and tasty recipe! Hopefully the world of nonbrewers finds this recipe and sees how simple it can be and give it a shot, you have a bulletproof crowdpleaser on your hands. I have made Skeeter Pee with a slurry and without, I have great success without the slurry just so you know. Again thank you for this great recipe

  126. Lon09-20-11

    I guess it’s a matter of choice. The only thing you really need is a good yeast culture, everything beyond that is taste and color. If you use the seeds and all, then I would rack it once the Skeeter Pee is really going so that they don’t have a chance to impart their bitter taste to it.

  127. Mark09-20-11

    Lon,
    I am making a concord grape wine now. I will utilize the must to make a half batch of pee (running out of room/bottles). Am I supposed to use all of the must including skins, seeds and residual liquid after I strain my original concord wine into secondary? I have 2 1/2 weeks until racking into secondary.

    Thanks!

    PS: Award winning batch number 2 almost gone.

  128. Mikey "P"09-16-11

    Oh my, I am so excited… I can hardly wait. I am going to start my first batch of SP tonight. I have one questions though… I had ordered my stuff for making wine before I found out about SP and what sparkolloid was. Can I use a fining agent like superKleer(spelling). dual action agent instead. That’s all my local (and the only local shop by the way) brew shop has. Does anyone have any experience using that? Thanks for all the help. Love the site!!!!

    • Lon09-16-11

      Mikey,
      You sure can use SuperKleer. Sparkolloid is usually less expensive and easy to store since it comes as a powder. It has worked well for me. You might be able to buy some on-line for future batches; but for know, I’d run with the SuperKleer and enjoy the first batch. Cheers!

      • Mikey "P"09-16-11

        OK, so it was late last night (1 a.m.) and I was way tired…

        I accidentally started my starter right away. The starter was made by filling 1/4 of a mason jar with SP mixture and topping off with water. After that I activated the yeast only to realize that i was supposed to wait 24 hrs, after activating it I figured I would continue with starter and see what happened. (FYI: Yeast starter is alive and kickin after 7 hrs ) Since I didn’t wait the 24 hrs for the preservatives to evaporate so my question is… 🙂

        “Do you think the yeast starter will last 48 hrs till I add it to the main batch of SP?”
        Or
        “Should i pitch it to the main batch after only 24 hrs?”

        Please fee free to suggest any thing else you think would be better.

        Thanks again!!!!!

        • Lon09-17-11

          I would go ahead and pitch is now. I’d take a whisk or hand held egg beater and whip the snot out of the batch. This will help preservatives to vent off and will introduce some oxygen. You should be good to go then. Enjoy!

      • Mikey P09-23-11

        Hey Lon,

        So the Batch seems to be coming along but I have had some bumps along the way. I am wondering if I should keep going and see how it turns out or dump it and start over.

        After pitching yeast (starter with a dry champagne yeast from local brew shop – could that be my problem? I have E-1118 now but I was too impatient to wait for it… I may be paying for that now…) 24 hours into process, fermentation started almost immediately. But on day 2 the batch developed the sulfur smell at approx 1.058 or so. So I splashed racked 2x and whipped the hell out of it 2 days in a row but it didn’t get rid of it completely so I coiled a clean piece of copper and placed that in a funnel. Then racked the SP through the funnel and copper 2x. That seemed to get rid of the sulfur smell which brings me to the issue now. At exactly 7 days (6days fermenting) the gravity was at .99 even (seems pretty low, could my readings be off somehow) and the ferment had stopped pretty much overnight (temp was between 70 and 73 the whole time). The problem is that there seems to be an odd smell. Not sulfur or CO2 (I already de-gassed). The best I can describe it is very yeasty with a strong alcohol smell and just a little off. Definitely not appetizing… I have already started to stabilize and clear, that was last night, and this AM it is probably 50-75% clear (sparkolloid). Before I added chemicals I pulled a small amount into glass, added sugar and ice and swirled it around a little. The smell was still there but the taste seemed to be OK not amazing but OK. Admittedly I was a little nervous about tasting it because of the smell so that probably swayed my opinion to the negative side a little. Anyway… Do you have any idea what the smell could be or if it’s normal? Sorry to be a bother but I’m very new to the process. Also, I think this might help other newbie’s as well if they come across these problems.
        Thank you so much for all you do!

        Fingers Crossed!!! 🙂

        • Lon09-25-11

          Hey there Mikey, I’ve made many batches of Skeeter Pee, and each seems to have a personality of its own. Just like with grape wines, even wines made from the same vines can vary significantly year to year. My best advice in your situation is to take a sample in a glass and try whipping it some more. Let it sit for a while in the fridge and then sweeten it and taste it cold. If you still have a problem, then you’ll have to decide what to do with it. I’d encourage you to make another batch since it’s cheap and try using EC-1118. Give it lots of air in the beginning and you should get better results overall. Best of luck to you. Lon

  129. Bobp08-31-11

    Sounds cool i’m gonna give it a shot!

  130. barryjo08-29-11

    As some folks out here would say, Lon, “I done you proud”.
    I entered a skeeterpee with a cranberry blend mix and won a blue ribbon (1st place) at the Central States Fair in Rapid City, SD.
    A half batch SP and a 11 oz can of frozen cranberry blend.
    One comment was “nice wine!”
    Thanks.
    barryjo

    • Lon08-29-11

      Excellent and a job well done!!! Photo…. we need a photo of that blue ribbon.

      • barryjo08-30-11

        Right! Just as soon as I find a 14-year old who can get the pictures out of my computer and into yours.
        But hey. I did get them from the digital camera into my computer.

  131. Mark08-04-11

    How to I add a picture here. Got the Gold Medal finally!!!

    • Lon08-04-11

      Congratulations Mark! Nice work. Attach the image to an e-mail and send it to lon(at–sign)skeeterpee.com I’ll post it to the website for you.

  132. Lon07-30-11

    Mark,

    When I’ve had a batch that was stubborn to clear, it has almost always one of three things. Either it is still slowly fermenting, has trapped CO2 gas, or a pectin haze. If it’s still fermenting, time will fix that. Testing for CO2 is easy. Get a small bottle, fill it about half full, put your thumb over the top and shake. If you get a lot of gas release when you remove your thumb, you know you still have a lot of dissolved gas. If you decide that it’s a pectin haze, adding some pectic enzyme a.s.a.p. could make an improvement in a week, but from experience, it usually takes 1-2 weeks to fully do it’s thing. If the first batch of Sparkolloid didn’t do its thing, a second dose won’t likely work either if you have one of the problems above.

    In case you’re wondering, you can still siphon some off to take camping if the pectic enzyme doesn’t fully clear it.

    Have fun camping, and watch out for them Skeeters!

  133. Mark07-30-11

    Need help quick!! This is my second bath so I am fine on the order of things. Problem is I am not happy with the clearness of my Pee after sweetening. I made a simple syrup instead of going straight sugar just as as I did with award winning batch number one. I did the proper amount of sparklloid and it seemed fine before sweetening. Can I “re-sparklloid” this batch even after sweetening it? Will that affect the final sweetness or make the sugar crystallize? It tastes fine, and Ill be fine with what I have if further action will just mess it up.

    Thanks!
    P.S. going camping next weekend and 1 gallon is coming with so that’s why its a hurry!

  134. Dean07-26-11

    I finally finished my 1st SP batch and it tastes great! I used a zinfandel slurry and it worked quite well. Any hints on what labels to use and what info to put on them? Thanks!

    • Lon07-27-11

      There are some labels in my photo gallery that will give you some ideas. You can also do a Google search for “Skeeter Pee Label” and you’ll come up with other ideas from people around the world who’ve posted their labels in various spots. For my bottles I have at home, I don’t label them at all, we go through them too quickly. Here’s what I do instead of labeling the bottles.: I printed up an 8″ x 10″ photo sealed in plastic (basically a giant label) which invites guests to help themselves to a Skeeter Pee. It’s posted on the fridge (I move it to the top of the cooler if I’m traveling). I include a request that they return the bottles when empty. O Since I bottle mine in beer bottles, I keep one of those magnetic backed bottle openers on the fridge next to the invitation.

  135. Liberty07-14-11

    Thanks for the great website!!

    I started my first batch of Skeeter Pee and can hardly wait for it to be done! I used the must from Pomegranate Zinfandel. should be interesting!
    I need some advice. I had some issues with my must (long story) and it was slow to get going, so I pitched a packed of yeast onto it and it really went to town after that and is still going strong. yesterday I added the third bottle of lemon juice with the energizer/nutrients etc. My issue is that I have to leave tonight for 3 days. the instructions say that after 48 hours to rack into a secondary carboy. do I rack it before I go (after only 31 hours) or do I rack it after I get back – in 3 days. does it matter if it stays in the primary for extra days?
    I’m fairly new to winemaking, so I could use some advice.
    Thanks!

    • Lon07-15-11

      Thanks for visiting the site. To determine whether you should rack now or rack later will depend on a couple of factors. If your batch is still fermenting at a rapid pace, moving it to a carboy now could mean a build-up of foam which will push into the airlock and spill out. If your batch is producing very little foam. you could get away with racking early. Another factor is temperature. If you keep the batch cooler, it will ferment a bit slower and you’ll have less chance of “overflow”. Some people who travel will set the batch in a large basin or the bathroom shower/tub as insurance against coming home to a mess. If you decide to wait, to rack until your return, if you have your batch in the primary and it’s sealed and under airlock, it may finish fermenting in the primary. This isn’t really a problem either as long as you try to minimize the time it is exposed to the air when you do rack it into your carboy for the final steps. Cheers!

  136. Henry07-04-11

    That lemon flavor just goes too well with everything! Blackberry, strawberry and orange done, raspberry and cherry on the way. Too many options and not enough carboys!

    Thanks Lon!

    • Lon07-04-11

      It also makes a nice selection of colors; kinda festive looking in the cooler.

  137. Mark07-01-11

    2011 Illinois State Fair Wine Competition

    Gold Medal winner for my Skeeter Sweat (pee).

    Yeeee-haa!!!!

    • Lon07-01-11

      Congratulations! Nice work! We’re gonna need some pictures of that.

      • mark07-01-11

        I was not able to be there. I don’t know if I really get a medal, or just bragging rights. The State Fair is in Aug, but competition was this week. Still getting info if they want more Pee for the fair for pics or whatever. I guess Ill make more if they do, since I gave almost all away. Should be enough time for another batch.

  138. soft-oem06-28-11

    I’ve been looking for information I needed for a long time, but only your site has helped me to find it. Thank you very much. I’m sure to tell my friends about you.

    • Lon06-28-11

      Glad to be of assistance. 🙂

  139. Carl06-24-11

    I made some skeeter pee but added bentonite in the begining. After fermentation was done I campden, sorbate, and backsweetened it. Then I used Super Kleer. Now, it doesn’t look completly clear. After being frustrated I tried sparkaliod. It been almost a week and i still doesn’t look completly clear. The SP has been in the secondary for about a month. Any ideas?

  140. Scott Crosier06-21-11

    Bottled my first batch of skeeter pee last night. This stuff is awesome! I’ll be starting another batch with some added fruit soon! I’m thinking cherry.

  141. Mark06-18-11

    Bottle of Skeeter “Sweat” sent to State Fair Wine Competition. Wish me some luck. Hopefully I’ll at least get a score sheet or something if I don’t win.

    • Lon06-21-11

      Good luck in the competition!

  142. bill j06-16-11

    Greetings from South Dakota. I am about done with the second batch of Skeeter Pee. Ready to bottle soon. A friend out here split her batch and added a can of frozen cranberry to one half and a can of frozen lime to the other.
    Both were great but now she doesn’t know which she likes better. Told her to make 2 more batches, one of each.

    • Lon06-16-11

      Sounds like you’ve got it down. Add a batch of cherry and peach and you’ll be able to make an iced cooler of beautiful and delicious choices. Cheers!

  143. Closet Wine06-07-11

    Thanks for the compliments on the labels! Got 5 batches finishing up! CAN’T WAIT!
    Lots of love for the “Godfather of Pee”!
    😉

  144. Scott05-30-11

    Well I am about to start my first batch ever. I have no slurry,but I am wonder if I were to puree a can or two of Oregon Fruit Cherries or strawberries in syrup, and mix it with one bottle of my Lemon, add the nutrients and energizer to this mix, pitch two packs of yeast, and then the next day add it to the second bottle of lemon and H2O. Any thoughts? Please!

    • Lon05-30-11

      Scott, I see nothing wrong with that plan. The one change I would make is that I’d add the water right away when you mix the fruit and one bottle of juice. Yeast struggle with both high acid levels and high sugar levels. Adding your water in at the start will bring both of these down to a “friendlier” level. Good luck and enjoy!

      • Scott06-17-11

        Thanks for great advise Lon…quick question. I picked up yeast nutrient DAP today for my pee. Couldn’t find any energizer. The owner said that the nutrient is an energizer!? And suggestions. Can I just use the DAP?

  145. Cal05-27-11

    I just bottled my first batch of Skeeter Pee and I must say that this stuff is fantastic. Hard to believe that it is around 10% alcohol. It sure doesn’t taste like it. Great recipe Lon.

  146. Mark05-27-11

    So far I am on track. I just transferred into secondary and it already tastes great!! Had a small slurry mishap. When I was siphoning off, I heard a louder than normal jet noise outside. I told my son to go out and scope it out for me he said ” Oh my, dad hurry hurry”! I’m thinking holy crap, a actual plane crash here?!?!?!? Nope, it was 4 F-22’s or F-16’s flying low and slow toward Chicago, nice and low. The Bulls-Heat game starts soon, so I guess its just the flyover.

    Speaking of slurry. Is this slurry on bottom good to go for another batch. or did the high acid content ruin it for further use? I’m thinking strawberry-lemon or something.

    Let me know.

    • Lon05-27-11

      Mark, You might be able to get away with doing another batch using the slurry from Skeeter Pee. I usually don’t risk it. Because lemon presents a challenge to the yeast, you run a higher risk of a batch developing a hydrogen-sulfide problem. Some people have done it, and you can if the yeast are still really healthy and you take good care of them. -Lon

  147. swade05-21-11

    Lon,

    As a skeeter virgin my first 2 batches were the talk of town. Is there a recipe substituting honey for the sugar? I hate to mess with perfection. We are buzzing in the Burgh.

    • Lon05-22-11

      Hi Swade, I don’t have a honey version, but it does sound good. I love what honey does to light bodied wines. I think the solution is to make twice as much….. some to drink and some to experiment with. Cheers to the Burgh!

    • shaun01-16-12

      made some Bee Pee. Here’s the trick:

      In the pot, add 2lbs of honey (don’t boil it) when you are done mixing the sugar. Stir well.

      The honey may make fermentation take a little longer, but not much.

      After stabilizing, I use 4-6lbs of honey for a 5gallon batch, depending on taste.

      Drinks well cold, but also great warm in a coffee mug with a cinnamon stick!

  148. bob05-18-11

    Hi Everyone

    Just made four pees,looking to add fifth Pee word didnt go well here so i used different names

    Skeeters/On the Dock [lemon]
    Skeeters/Showin the Love[cranberry]
    Skeeters/Got Mojo [lime with a few drops mint]
    Skeeter / Bite [grapefruit]

    Skeeters/ Summer Tea [Blend of my green tea wine and pee] is on the table

    Yum Yum Enjoy the summer everyone

    • Lon05-18-11

      Hey Bob, Sounds like your house is the place to visit this summer. With a variety like that, you’re sure to please everyone.

    • Brian03-27-13

      Mojito + skeeter pee = mo-skeet-o? 🙂

  149. Mark05-15-11

    OK, thanks!

    Am I pitching the yeast at the time it calls for the slurry, or pitching yeast at good temps? And if I am using straight yeast, is the nutrient and energizer necessary?

    • Lon05-15-11

      You can pitch the yeast after the 24 hour wait. This wait will bring the temps to normal room temp as well as allowing the lemon juice preservatives to vent off a little. You should still use the nutrient and energizer as this will feed your yeast the vitamins they need for a healthy life. Cheers!

      • Mark05-15-11

        Thanks again! Told my neighbor what I was making. The look was priceless. But from what ive read here, the after-taste look should be even more priceless.

        • Chris05-16-11

          Mark…I told my neighbors as well and received the same look. I am a week into my first batch, but am excited for the final product.

          I had a little less than a cup of slurry for my batch so I used it with a pack of Lavlin EC-1118 and it took off in about 24-48 hours.

          Good Luck

          • Mark05-16-11

            Pitched the 2 packs of Lavlin last night and its perking already. I was worried about not having slurry. I am making a Blue Moon clone and will try to harvest the slurry for the first time, then make another batch of SP. Ill post pictuers of the finished product.

            Good luck as well fellow “brewer”!!!

  150. Mark05-14-11

    OK, I have no slurry. Your FAQ states to just try sprinkling yeast on top, or use frozen concentrate. If I sprinkle yeast on top, how much? If I use the concentrate, can you further explain that recipie?

    Waiting to try!!

    • Lon05-14-11

      Welcome to the Skeeter Pee website Mark. If you plan to start your batch by sprinkling yeast on top, I would recommend that you use either RedStar Primier Cuvee or Lalvin EC-1118 wine yeast. Since yeast is cheap, I’d use two packets to give you a quicker start-up. Another trick is to start your batch with only one bottle of the lemon juice and wait until the yeast are rockin in the primary before adding the second bottle. Then add the third bottle when the S.G. gets down to 1.050 or so. If you go the frozen concentrate method, you are basically making a 1 gallon batch of wine with 100% juice frozen concentrate (no preservatives) and wait until that 1 gallon batch is really fermenting strong and some yeast has settled to the bottom of the container (usually 3-4 days). Then dump this whole thing into your Skeeter Pee as a starter. Since you have a full gallon as a starter, you’ll probably end up with more like a 6 gallon batch and the flavor of the starter will likely have more of an influence than a slurry made batch. Good luck and let me know if you have any other questions.

  151. Hazel Snodgrass05-13-11

    Hey, I’ve got my very first Batch of skeeter pee started But I was planning on using some yeast I collected out of one of my favorite beers. I looked up their alcohol tolerance and it should be fine, but I wanna make sure since everyone seems to use wine slurry/yeast.

    Regardless, I’m GOING to have a batch of this ready for summer. I live in California, so right now I’m regretting I didn’t start this batch in March.

    So excited to try the final product! Thanks for the recipe and the great site.

    • Lon05-13-11

      I’m not a beer maker, so I can’t say for sure. I know that there’s been discussion on some of the beer oriented forums about using a beer yeast cake as a starter. I haven’t heard any bad comments, so I assume the finished product was good. But without doing a side by side blind taste test, it would be hard to judge which you’d prefer. If you use the beer’s yeast, let me know how it turned out. I envy those of you in CA; our trees are just starting to get leaves on them here in Minnesota. But I must admit, we’ve already started snitching from our summer supply of Skeeter Pee. Cheers!

      • Hazel Snodgrass08-02-11

        Well, the hefe yeast worked like a charm! I wish I had made double what I did, though. It’s already gone. Time to start another!

  152. Chris A05-07-11

    Getting ready to start my first batch of Skeeter Pee (today). Starting it with a Voignier Slurry. While researching wine recipe’s I usually try to make the more traditionals…Cab, Merlot, Shiraz, Chard, etc. but once I found this recipe, I just had to try it. Thanks,

    • Lon05-07-11

      I hope you enjoy it enough to make it one of your repeat wines. I make mine in the Spring and try to make enough to last through the long hot summer. Family and friends consider it a real treat when they visit. If you get any interesting pictures, be sure to send them in for the gallery. Cheers!

      • Chris A05-10-11

        Thanks Lon,

        Day 3 and SG has dropped from 1.070 to 1.060. I must say, I am not enjoying opening the primary. It smells so good it is like torture. I am excited. I will keep you posted and will definetly grab some pictures.

        Thanks!

  153. Ryan K05-03-11

    This stuff is a whole lot better than Mikes. It’s by far my favorite homemade wine. Easy drinking. Best of all, the bottle cork is the most expensive part…there are other closure methods that can eliminate that expense as well.

  154. SKRAMER05-02-11

    I can’t tell you what a HUGH hit Skeeter Pee is with all my freinds. I can keep it in the house.. Thanks

  155. Andy04-28-11

    Very nice job. Thank you for the guidence.

  156. Don In TN.04-28-11

    Bottled my first batch the other day. This is GOOD stuff!!!
    used the lemon juice etc per instructions and a Welch’s White grape gallon of must as a starter. Made a 6 gallon batch total. 30 bottles of Bliss…

    Thanks Lon for your postings!!!

    • Lon04-28-11

      Who could refuse a bottle of genuine
      Tennessee
      Skeeter Pee

  157. Mark Kazanoff04-24-11

    Just racked my first batch of Skeeter Pee into my glass carboy from my plastic primary. Used a apple wine slurry, and boy is the pee going to town. Great easy to follow directions. Now I’m going to get ready to make another batch since it’s about time for the first racking of my blueberry pomegranate wine. Don’t want to waste any slurry no more. Thanks a bunch Lon.

    • Lon04-25-11

      I love success stories. Blueberry Pom is one I’ve never made. It sure does sound good.

  158. Dean Runck04-24-11

    Thanks for the skeeter pee recipe. I plan on using it once I start my white zinfandel kit. Does it work well w/ this kind of kit?

    • Lon04-24-11

      It should work excellent. Good luck with it, let me know if you enjoy it when finished.

  159. Sarah04-19-11

    I just bottled my first batch made from a cranberry slurry. It tasted delicious but didn’t have as much lemon flavor as I expected (I’ve heard how much it tastes like lemonade, it is more like a sweet white wine). I’m not sure if it is because it came from a cranberry slurry or not. I’m really looking forward to trying a second “unflavored” plain skeeter pee for comparison! I’m sure this first batch will go very quickly! 🙂

    • Lon04-19-11

      Congrats on your first batch Sarah; I hope it’s one of many more to come. I find that the “potency” of the lemon can vary by brand and by lot. Just like with grapes, some are better for wine than others. While the best grapes are often more costly, not all juice bottlers will pay for premium juice. I presume taste is also affected by weather, time of harvest, and where the grove is located. I’d suggest that you give your batch a little taste test after you add that last bottle of lemon juice. If it isn’t punchy enough, you could add additional lemon. Another tactic is to do your final sweetening by using a can or two of frozen lemonade concentrate in place of some of the sugar. You would want to rack and stabilize with your sorbate and sulfite first. Then add your frozen lemonade and and Sparkolloid. After it clears, I would then rack and add the additional sugar.

      • Sarah04-19-11

        Thank you! I will definitely have to give that a try with the next batch.

  160. eric04-10-11

    love it! thanks for the recipe. Made 10 gallons so far. Kind of got the “poof” effect. make it, bottle it, and poof 5 gallons are gone.

  161. Cory04-06-11

    Just started my first batch of PEE this weekend. Used a slurry from a batch of Blackberry wine. Man o man was that bubbling good. It was bubbling once every 5 sec. It started with an OG of 1.07 and after less then 48hrs it was down to 1.05. Will be racking it to a secondary tomorrow. Cant wait to try it.

    • Lon04-06-11

      It sounds like you had some hungry yeast in that slurry. If you like it, be sure to start another batch. My 12 ounce bottles of SP cost less than a can of pop, so you know what I grab when it’s hot out. You don’t want to run out. Cheers!

  162. Tom04-06-11

    I’m going to be starting my THIRD batch soon. This stuff has turned out to be such a big hit! I never imagined how good this would taste. Love my Skeeter Pee!!
    -T.

    • Tom04-06-11

      PS: Love the new site!

    • Lon04-06-11

      Summer is almost here. Three batches can go pretty quick when the word gets out. Glad you and your guests like it.

      • Tom04-24-11

        Glad to see my Skeeter Pee label made it to your site! Nice to see all the other creative labels people are using for their Pee 🙂

        • Lon04-25-11

          Thanks for sending me your label for publication on the site. We had a really nice Easter day, first sunny day after about 2 weeks of dismal weather. I can officially say that Skeeter Pee goes well with ham. 🙂

          • Tom05-03-11

            Glad you had a good Easter, Lon! Skeeter Pee goes well with MANY meals! Just started batch #3 with strawberry slurry. I’m becoming notorious in my circle of friends as the “guy with the Skeeter Pee”!

  163. Neil Peaty04-01-11

    Thanks for the Great site- and the inspiration!

  164. WanderingWiner ( AKA Putterrr)03-30-11

    I took a beer bottle full (cold of course) in to my local wine supply store today to share with the girls since they have been hearing nothing from me for 3 weeks except skeeter pee. They were off today but the guy who owns it was in. I don’t know him at all and when I asked him to give my pee sample to the girls, he did the expected double take. “Skeeter Pee? What the heck is that?” he says. Go get a glass I say and he pours himself a generous sample. He sips it once, the eyes go up. He takes another sip, smacks his lips, smiles and dives in for a third much larger sample. “That is dam good, what the hell is Skeeter Pee?” Well you can imagine that we talked for bit after that. I think you will have yet another visitor to your site.

    Thx for the great site and your willingness to share.

  165. Troy Harris03-30-11

    I just got done bottling my first batch of Skeeter Pee. It turned out much better than I thought. It tastes just like lemonade when it is chilled! I don’t think this stuff will last very long!

  166. vic03-29-11

    just sweetened my first batch and had a sample, the stuff is fantastic. Too bad it’s only tuesday or i may have sampled a pint or two.

  167. Don In TN.03-29-11

    This stuff sounds Great and Easy to make. A Win-Win in my book. As soon as I bottle up my latest batch of wine I plan to make some of this for those Summer afternoons playing volleyball in the pool!!

  168. Tony03-27-11

    Great site, keep up the good work on the Pee’s…

    Tony

    TwistedVine

  169. Brian03-24-11

    I just bottled my third batch first batch was by the recipe the second I added some Lime juice and the third was with Strawberry.. All are fantastic so much so most of the 3 batches is gone already. Those who I give it to just keep asking for more…

  170. Doug C03-17-11

    Lon,

    Just wanted to thank you for the recipe from Steeler Country! Made a full batch, and started another batch before I even tried the first one. I took everyone’s advice! I had some left over after first racking, and I drank a quart…It was great even yeasty/cloudy! Thanks again!

    • Doug C03-24-11

      Just an update! My Pee cleared like water! IT IS FAAAAAAANTASTIC! Glad I started that second 5 gallons! About to start a 3rd batch!

  171. jeff03-10-11

    I did filter it and it is looking lovely. I did a six gallon batch and sweetened with 7 cups of dextrose sugar. I still find it a little tart and am toying with the idea of sweetening with a frozen juice concentrate. Maybe lemonade or limeade or maybe even strawberry or something. As a veteran skeeter maker, what tips or tricks have you got for finalizing a finished taste?
    thanks

  172. jeff03-09-11

    I am just about to bottle my first ever batch of pee and am wondering if y’all filter your stuff? My next batch will be a lime pee which i am very excited about. maybe even lemon lime!!!!

    • Lon03-09-11

      Jeff,

      Always glad to hear from new Skeeter Pee makers. Hope you enjoy it as much as we do. I normally do not filter, primarily because Sparkolloid typically does a good job of clearing my SP.

      Lon

  173. Abe Froman03-08-11

    Nice new site!!

    Great recipe! I’m starting SP batch #2 soon.

  174. Barry03-07-11

    I just finished sweetening my batch and give it the “test taste”, OMG this stuff is awesome! I made it with a Pinot Noir slurry and it tastes just like lemonade; my wife loves it. Thanks Lon, I can’t wait for some summer fishing with a cooler full of Skeeter Pee.

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