FERMENTED LEMONADE (Skeeter Pee) an easy-drinking wine just in time for summer | Brewin' the Most 

I make a lemon-lime jalepano wine. And I absolutelylove that stuff. It starts sweet, then you get the jalapeño flavor with just a little bit of heat. And it finishes sweet with the citrus notes. The heat doesn't hang around at all. It's fairly complex and very well balanced. I serve it chilled and describe it as a spicey lemonade. It's a complete and total departure from what most people think of when they think of wine. And I absolutely love it.

I'm one of the friends who LOVES this stuff!! It's the best!

This stuff is sooo good. Im kicking myself for only doing a 1 gallon batch. Just starting another batch this time 5 gallons. I follow your recipe except when i am back sweeting i add some lemon extract for even more lemony kick. Thank you for the video.

Excellent timing.. just got a fresh slurry off my Raspberry Jam wine batch and I've got a 19l fermenter available...

Finally bottled my first batch tonight after making the rookie mistake of stabilizing after clearing Friday-as soon as I started to stir I realized even not breaking surface tension it would pull up the trub. But worth the extra few days. So delicious.

I’ve made a few batch’s of this now and really like it! The last batch I back sweetened with 1.5# sugar and a 1# honey. The honey brought some richness to the lemonade.

LOVE THIS. Thanks for sharing dude!

I've never made this, but I'm excited to try when I can.

I sure wish u would do a Mikes Hard Lemonade recipe Love the vids got into brewing because Mikes is my fav Still working on it. Thank u

I routinely make SP but I aim for a higher ABV - around 12% and it makes a delightful lemon wine. I have yet to try this back sweetened with honey, but that is now on my bucket list. I'm thinking orange blossom honey.

Doing a variation of this recipe with Limes right now. Slurry is an imperial yeast Ale juice A38. Once I rack to secondary I will most likely add in some lime zest tincture, some tequila, back sweeten with agave and then keg carbonate. Goal is around 12% abv with a crisp, clean margarita taste. 🤞🏻

I’ve made so much of this now all my friends and family love it! I started using EC 1118 using a stir plate to get it going for half a day. Lately I’ve been racking it onto 8 pounds of sliced frozen strawberries. The strawberry lemonade comes out, jammy. Would love to send you a bottle to get your opinion. Cheers! 🎉

I just started my second batch of this. Loved the first batch. Using a liter of grape juice concentrate for hopefully a bit more mouth feel. Trying out Kveik Voss yeast cause I live in the tropics and have no temp control. Also have 4 real lemons for their juice and rind near the end of the ferment. Can't wait to see how it turns out.

Let’s go! been excited for the remake!

I work in water treatment. Sulfites will react out with oxygen. When testing boilers (which are treated with sulfites as an oxygen scavenger) sulfite is always the first test because it reacts with oxygen quickly (within minutes).

Good stuff. I use store bought lemonade add yeast and sugar and boom! Skeeter pee, love this drink!!!

Just bottled my strawberry lemonade and it tastes so good. Just subbed out a little bit of the sugar for a gallon of Vintner's best Strawberry wine base I got from Home Brew Ohio. Looking forward to see how it tastes a little more matured.

Time to watch a second time to take notes on the recipe. Thank you for the video can't wait to try this! Can you use the yeast from a batch of beer?

Kegged and carbonated my second batch ever just 2 weeks ago -- and I like it much more this way, cold & bubbly!

My skeeter pee has been going strong for 23 days. It's still bubbling at 6-second intervals. I did it a little differently than you. I used Lakewood Organic Pure Lemon Juice (not from concentrate) that I found at Sprouts Market. The only ingredient is lemon juice (no preservatives). I tossed everything in the 5-gallon carboy all at once (not 1/3, 1/3, 1/3), used a Lalvin EC 1118 yeast, and did not ever add any yeast nutrient (just lemon juice, water, sugar, and yeast). I gave the carboy a good shaking twice. Once when tossing the yeast and once a week later. It is starting to look delicious, but I'm not sure when, if ever, it will want to stop fermenting. I'm considering a cold crash to clarify it at some point. And I have a corny keg waiting for it when it's done.

I'd love to make this! If only I had yeast from a previous batch!

what is your hydrometer reading before pitching yeast? mine was 1.100, I used an EC-1118 yeast, and nothing (No Activity) overnight... oh! I just watched your video, so I added wine tannin. Thank You.

If a gravity reading is unreliable how did you know when the 1/3, 1/2 & 2/3 fermentation breaks are? I see you measured with a hydrometer but you also say that you didn't take a starting measurement because of the staggered lemon juice. BTW love your channel! Jam wine and your Kveik great trad mead recipe are fermenting as I write this. After the skeeter, the crispy hydromel is on deck. Cheers!

What would you recommend using as a yeast and how much if you didn't have a slurry from another batch?

i love how you had to make a second video on the subject just so people didn't have to divide by two lol

I’m wondering if you did not stabilize could you back sweeten then bottle condition the skeeter pee to carbonate and then chill to slow yeast activity

So just any yeast slurry from the end of any primary fermentation? I have a Malbec I am getting ready to start, and was wondering what type of impact that would have on the finished Skeeter Pee?

How do you go about getting yeast slurry if you dont have any saved from previous batches

Could this work with lemonade frozen concentrate? I have made some good "wine" frome frozen concentrated juice.

Just started a batch on top of a pineapple/agave cider yeast cake(not washed). Will the yeast impart any flavor that's going to be noticeable?

I make this and back sweeten with juice concentrate and carbonate

Is it necessary to use a previous yeast cake, as opposed to a new using lalvin and goferm, fermaido etc?...

Question!! I’m gonna start a 5 gallon batch soon and the yeast slurries I have come from a couple of one gallon batches (QA23 for a couple acerglyns and a cider.) should I add a couple of the slurries to get enough of a colony or would one slurry from a gallon be good enough? And would Ferm O work fine as a nutrient, I don’t have dap

Do you have a video that talks about the difference between using ingredients in primary vs secondary? This is one part of the process I don't understand.

skeeter pee with honey is amazing but i personally like using fresh lemons nd thowing a bit of lemon slices in while fermenting the ph can be a problem but nothing a lil sodium bicarb cant handle and instead of dap i go for ferm o nd ferm k reg.

if you dont have access to yeast from a previous batch, do you have any suggestions?

Random idea...fully ferment a plain sugar wash and THEN add the lemon juice and sugar to taste after the fermentation is all done? Alternatively, only add enough lemon juice as needed to invert the sugars before fermentation and then add the rest after the fact during the backsweetening? This idea is based on trying to avoid any issues from the additives in the bottles juice. What so you think?

Is there any way to brew this without a previous batch of yeast?

Question. How do you know when you are about a third, half way, two thirds of the way thru fermentation? How do you know?

Any guidelines for when your skeeter pee ferments dry before you can add the third bottle of lemon juice? Mine fermented in less than a week.

Started my first batch a week ago! Tip, found pure lemon juice at Publix with no ites or ates.

I'm going to dump in a bottle (32 oz) of lemon juice (clarified with pectic enzymes) along with my converted sugar (simple syrup) while kegging. It has been aging for almost 6 months now. I think this will bring it closer to the hard lemonade people expect. Am I right?

Hello bro almost a year since you post this video, at what temperature you recommend to ferment this wine? it looks delicius.

Any thoughts on using fresh lemon juice? I have access to a lemon tree...

So what keeps you from bottle carbonating this? Would we just be able to skip the stabilizing and backsweeten with a non-fermentable sugar, then add priming sugar before bottling?

I've been told (yes, by youtubers!) that boiling knocks the preservatives out of jam for jam wine (boiled the batches I made and fermentation went like gangbusters). So if you do the sugar inverting boil with the first litre of lemon juice I'd guess it may do something similar? Or I could bury a cows thighbone at the crossroads at midnight and sprinkle daisies on it. Science it up right.

Gonna try this in a few weeks! Have some k1-v1 that I pitched two batches of cider ago still in primary. Have you tried adding the last bottle of lemon juice after stabilizers so it's more lemonade like for people use hard Mike's?

Was it better carbonated or not. I’m about to rack mine for first time

I started this on a yeast slurry from your classic apple cider with D47. Should I make any adjustments with the tannin or anything else?

Have you tried carbonating this the same as the simple cider?

Hey I’ve attempted to make skeeter pee using the lease from my Viking blod mead attempt, I’m going to use a fining agent that’s not Sparkolloid as I can’t get hold of it in the uk 🇬🇧, should use the “clear it” to package instructions, then rack it, or should I rack it then use the “clear it”, Then when sweetening should I sweeten then leave to sit for a few days in the brew bucket just in case or should I bottle straight away?

I managed to find 2 brands stocks by local grocery stores that look like they have no preservatives in it. I grabbed the lakewood brand since it was on sale. Starting it up today!

What a great idea! I’m half way through my efforts to make this. Smells gorgeous! I managed to find some bottled organic lemon juice with no preserves so that’s cool. I didn’t have a slurry (but will next time) so knocked up a quick starter which worked really well but was a bit slow at the start. After some nutrient and the second addition of lemon juice it took off like a rocket. It’s behind an airlock now and going splendidly so I think another week or so should do it. I have a question though. If I ferment it totally dry and it tastes good can I carbonate it with a primer before bottling?

Thank you for the great video. Is it possible to substitute coconut sugar for refined cane sugar? We are preparing to try out our first batch.

Have you done a batch yet where you back sweeten with honey yet?

Are you going to do the sugar/honey batch this summer?

You should do skeeter mead??

Can skeeter pee be made with say... bottled lemonade? What I am looking at using is Aldi's sparkling lemonade (yellow or pink but not together) as it doesn't have any preservatives in it, but it is carbonated. Will it work, have you tried this already, and what pitfalls should i keep an eye out for if I do try this?

So what is a 1/3rd of the way through fermentation? Like 6 days? Theres no reference of time! Help please.

What ABV roughly will 2KG of sugar give in a 5 gal?

I have to ask whats the ph level with all this lemon juice?

So from start to drinkable, how long does this recipe normally take you? Adding up the time described in the video, I guesstimated around 3-4 weeks, depending on your fermentation time.

I’m sure it’s made an appearance on camera somewhere else, but I just spotted Mr. DNA as you were kegging, and I said “Bingo; this man spares no expense.”

Im trying to figure out when to add additional bpttles of lemon juice. You said 1/3, and 2/3 through the fermentation process. When would that be with respect to days. Thank you, I know this is an annoying question but Ive had 2 batches of this tank so Im a little gun shy on this one.

Do you think Hornindal might be a good option for skeeter pee? I’m trying to make a batch to have a ready in a little over two weeks, so I’m hoping for some Kveik speeds 😂

does it make any differences to ferment a sugar wash and add the lemon juice a the end of fermentation ?

Good video 👌

I will be doing a 5 gallon bacth of skeet pee here in two weeks when I rack my cider and mead. I want more of a strawberry lemonade. Thoughts using frozen strawberry daiquiri mix in primary?

Any thought on bottle conditioning it to make it sparkle some?... seems like it wouldn't need a lot of priming sugar...

Is it necessary to use previous yeast colonies? If so could you link a vodeo as to jow to properly wash and store previous colonies? Thank you.

What if I've no hardy washed yeast. Will new packaged yeast not make the cut? Excited to see a community post or something about this batch :D

I found a better way to make it. I use frozen concentrated lemonade in a can. About 2-3 cans per gallon. Ferments much better with no lag.

How does this compare or differ from the Lemondrop Hydromel....asking for a friend. 😉

Is it neccessary to use stabilizers? Could i just make it sit for a while without sugars or something

Why not just add all the lemon juice at 1st? What changes?

Why didn't you invert the sugar in this version compared to your prior version? Do you notice a difference with the final product?

You ever try to ferment already made lemonade?

Hi how many weeks did it take from start to finish?

Also, I wait to add the lemon juice until it starts fermenting aggressively

You say use a yeast slurry from another batch … but what if this is the first time? What yeast would you use?

I want to try pee and sparkling sounds so good! 😋Enjoy!!

Why use the yeast slurry and not fresh yeast?

That was definitely more than an eighth of a teaspoon of food coloring 😂

I found out. Minute Maid lemon juice has no preservatives

5 seconds on google and I found a readily available 100% lemon juice with no preservatives. Why does every single recipe I see on youtube use preservative laden juice? 16 oz. for $4.79 on amazon

I'm just squeezing real lemons for mine lol

It really isn't that hard to find lemon juice without preservatives. Order bottles of it online if you can't find it locally.

Total hybrid and chemical energy

It would help to add the measurements in the metric system aswell. As most of the world actually use the metric system. That way we would not need to convert.

Non c'è una tradizione i altre lingue, peccato!

Your recipe seemed like way too much much lemon juice, so I used half and boy o boy how I wish I had followed your recipe 🤦🏿‍♀️

Nasty name to call it, nothing appealing to that name

The skeeter pee recipe link is broken; any chance you have an updated link? 🥹