FERMENTED LEMONADE (Skeeter Pee) an easy-drinking wine just in time for summer | Brewin' the Most
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- We're back with another take on the smooth, easy-drinking lemonade wine called "Skeeter Pee." We made a ten gallon batch in the first video we did on this a year ago, but wanted to clarify the home brew fermented lemonade process some in this video. Our original video features a version with invert sugar, so check that out if you're wanting to convert your sucrose into glucose and fructose. We carbonated and kegged this batch, too!
Big shout-out to the original recipe: skeeterpee.com/recipe
Have you got an interesting spin on Skeeter Pee? Drop it in the comments! 👇
Website: dointhemost.org
Insta: / dointhemostok
#skeeterpee #howtomakewine #lemonadewine #fermentedlemonade - แนวปฏิบัติและการใช้ชีวิต
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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.
Wow, that sounds really good! How much jalapeño do you add for a 5 gallon batch? Fresh jalapeños?
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.
I'm one of the friends who LOVES this stuff!! It's the best!
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.
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 never made this, but I'm excited to try when I can.
So good!
Excellent timing.. just got a fresh slurry off my Raspberry Jam wine batch and I've got a 19l fermenter available...
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.
Kegged and carbonated my second batch ever just 2 weeks ago -- and I like it much more this way, cold & bubbly!
So good!
LOVE THIS. Thanks for sharing dude!
Of course!
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.
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?
More than likely depends on the yeast strain - and in that case you may want to use the invert sugar method to give your yeast an easier time. Our video from last summer shows that process. Typically hardy wine yeasts are used. This one was a strain called QA23. Thanks for watching!
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.
Who are you, who are so wise in the ways of science?
Sodium metabisulfite, preservative 223. Look for lemon juice with only this preservative . In Australia it's standard in major supermarkets. It ferments just fine , just blows off a smell for the first couple of days .
As a BruMeister OG I use ginger in mine , it both ferments and tastes better.
Don't use any of that winemaker stuff , and don't brew it above 5% you make everyone sick in reality if you have a large supply of easily drinkable 7%+ stuff . 4.5% is good you can actually have a proper session on it
7% and 8% , even 9% is rookie stuff like people who know nothing about handguns want a " desert eagle .50" not a good reliable hi-capacity 9mm they can actually use.
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.
How did the Voss kveik batch go? I'm about to use it today, I'm a Kveik Man , I use nutrient but all this of tannins sparkoloids and potassium sorbet is witchcraft. My drinks are great and I never use any of it
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.
How did it turn out?
Any update on how it turned out?
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. 🤞🏻
Let’s go! been excited for the remake!
Selfishly we were excited to make another ten gallons 🤣
Doin the Most I bet😂 its on the to do list! If I don’t have any wine tannin on hand could I substitute in any fruits that were high in tannins?
@@ryanstang6556 Strong cup of black tea!
Definitely!
Good stuff. I use store bought lemonade add yeast and sugar and boom! Skeeter pee, love this drink!!!
I usually wait two months with I ether a ballon or carb on top. Tastes ok.
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 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.
I'd love to make this! If only I had yeast from a previous batch!
Put two packets of yeast in a quart of juice for 3 days simple Yeast slurry
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
Started my first batch a week ago! Tip, found pure lemon juice at Publix with no ites or ates.
How much was it 3 years ago? The only one they have now without it would be $40 a batch of skeeter pee!
@@Jage_ I haven't brewed in a while, but I'd estimate it's about the same. If not, only slightly higher. For a +/- 5 gallon recipe at $8 per gallon, that ain't too bad.
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 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.
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).
What would you recommend using as a yeast and how much if you didn't have a slurry from another batch?
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?
I have not done that, but I would be interested to know how it turns out. My understanding is that the sweeter you backsweeten it, the more lemonade like it is. Presumably you could add all of the lemon juice at the end and just run it as a sugar wash.
In my next batch, I’m going to try creating a lemon oleo-saccharum to back sweeten.
th-cam.com/video/_YYF9vBLzGU/w-d-xo.html
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
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
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?
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
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.
Is there any way to brew this without a previous batch of yeast?
Is it necessary to use a previous yeast cake, as opposed to a new using lalvin and goferm, fermaido etc?...
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.
Yeah typically 4-6 weeks from pitch to glass, depending on fermentation speed. Super fast.
Was it better carbonated or not. I’m about to rack mine for first time
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?
Yes you could bottle-carb, condition, and enjoy it dry and sparkling.
Excellent. I’ll get on it and let you know how it turns out. My friends here in Tavistock, UK love your stuff btw. Your knowledge is a great springboard to go off piste. Would love to see how you’d tackle a ginger beer\wine!
The Cassidys We actually have a house ginger beer recipe we’re looking to convert to an alcoholic version. Stay tuned friend!
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 started this on a yeast slurry from your classic apple cider with D47. Should I make any adjustments with the tannin or anything else?
Heck yeah, this recipe rocks! Love it but your defiantly a guy that likes it dry! I started at 1.5Lbs sugar and went to 2#. It's still semi sweet and not sweet but that's where I like it! Yeah I can totally see people drinking this with 3# of sugar. Brewing your Vinking Blod now ;-) Pitched yeast Sunday.
Any thoughts on using fresh lemon juice? I have access to a lemon tree...
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.
Could this work with lemonade frozen concentrate? I have made some good "wine" frome frozen concentrated juice.
if you dont have access to yeast from a previous batch, do you have any suggestions?
Question. How do you know when you are about a third, half way, two thirds of the way thru fermentation? How do you know?
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.
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.
Base it on gravity readings, because every fermentation is different you should take a reading every couple of days and add the lemon juice when 1/3 and later when 2/3 of the sugar have been consumed by the yeast (for example, in a 1.100 starting gravity you’d add the first bottle of juice when your reading is 1.066, then add the second bottle when the gravity has reached 1.033)
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?
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 😂
I just pitched some washed Hornindal into a braggot that took off impressively in under 24 hours. So I’m pretty pleased so far with its viability and aggressiveness.
Have you tried carbonating this the same as the simple cider?
i love how you had to make a second video on the subject just so people didn't have to divide by two lol
Good video 👌
Glad you enjoyed it!
Are you going to do the sugar/honey batch this summer?
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?
I make this and back sweeten with juice concentrate and carbonate
Have you done a batch yet where you back sweeten with honey yet?
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.
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!
Awesome! Should be great!
@@DointheMost Oh and I forgot to ask, do you prefer it still or sparkling? I managed to get a hold of 4 kegs for 30 bucks total, so I'm starting up kegging now too. They are in decent condition just need a little cleaning (not bad though) and one was missing a post and lid, so still ends up pretty cheap. I'm considering force carbing this one, but wanted to know your thoughts on still vs sparkling.
pcgammerm Sparkling is nice, for sure. But it’s plenty good still. Sparkling does seem to bring out the acidity which, some folks may not like.
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?
I want to do the same thing. I was thinking about adding the strawberry daiquiri at the beginning of fermentation. I do have another can of it to backsweeten a 5gal batch, if it needs the extra can.
How did strawberry daiquiri mix added turn out?
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?
does it make any differences to ferment a sugar wash and add the lemon juice a the end of fermentation ?
The flavor will be somewhat different, yes, since the lemon juice will not have the same rate of fermentation (if any at all, depending on when its added in secondary).
You should do skeeter mead??
Any thought on bottle conditioning it to make it sparkle some?... seems like it wouldn't need a lot of priming sugar...
but obvious issues with stabilising..
You could sweeten with erythritol and then bottle condition with added dextrose to prime.
What ABV roughly will 2KG of sugar give in a 5 gal?
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
If you build up a good starter it should work ok! Check out our video on Skeeter Pee from last summer where we did that.
Think 80s movies. Imagine the hero going into the final confrontation without a montage where he learns about guns/gets really buff/understands karate. That's packaged yeast versus a slurry or starter. The odds will be very stacked against him. Even a Pat Benatar song on the soundtrack might not be enough to save him.
Mike D This comment made my day
@@DointheMost I'll be expecting a yeast montage in yer next video. Set to Huey Lewis or Harold Faltermeyer and involving at least one Ferrari.
So what is a 1/3rd of the way through fermentation? Like 6 days? Theres no reference of time! Help please.
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.
It’s not necessary, per se, but you want a very healthy yeast colony to come up against this much acid. We do have a yeast washing video, though: m.th-cam.com/video/E6e7cmLlcw0/w-d-xo.html
@@DointheMost Does it matter WHAT you have previously made with said yeast slurry? And enlighten me. You're really talking about the bottom of the fermenting bucket after you rack, right?
@@pammorawski562 you would want something fruity, and not something hopped. Preferably using a wine yeast that has a high alcohol tolerance. Usually Skeeter Pee is mixed up right on top of the yeast slurry from a previous batch… That sludge in the bottom after you rack off the first time!
I have to ask whats the ph level with all this lemon juice?
How does this compare or differ from the Lemondrop Hydromel....asking for a friend. 😉
My bets would be it'd add just a honey character that this doesn't have.
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.
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.”
Why didn't you invert the sugar in this version compared to your prior version? Do you notice a difference with the final product?
Please ignore. I rewatched and saw the placard at 3:07.
Is it neccessary to use stabilizers? Could i just make it sit for a while without sugars or something
If you don’t stabilize, there’s always a chance for refermentation once you sweeten. You could sweeten with a sugar alcohol like erythritol though. It’s a natural sweetener, but yeast can’t eat it.
@@DointheMost oh wow thank you, i was just wondering because i dont have access to any brew stores but thats good info thanks.
You ever try to ferment already made lemonade?
I have not, lol
Hi how many weeks did it take from start to finish?
Started May 6, kegged June 9.
@@DointheMost thanks
You say use a yeast slurry from another batch … but what if this is the first time? What yeast would you use?
You could make a starter with yeast, water, and some nutrient and/or fruit to get the yeast hardened up.
@@DointheMost but you didn't specify the type of yeast. Can I use, say WLP001 (California Ale), or is it a wine yeast? Since FG drops to 1.000, I presume it would a yeast with a higher attenuation.
Bruce Kish This sits just below 9% ABV as the recipe itself is written. I have used ale yeast (US-05) before, but typically a wine yeast is used. The original recipe written over a decade ago was for reusing a wine yeast slurry.
@@DointheMost thanks! I need something different for the kegerator.
Bruce Kish This one is a winner! It’s great lightly fruited too.
Why not just add all the lemon juice at 1st? What changes?
I want to try pee and sparkling sounds so good! 😋Enjoy!!
Sparkling is where it’s at!
@@DointheMost can you post your amazing link of everything I need for a minimum 5gal. Keg setup?! Bare minimum...
Also, I wait to add the lemon juice until it starts fermenting aggressively
Why use the yeast slurry and not fresh yeast?
It contains hardy, active yeast prepared for the task of a high acid low nutrient environment.
@@DointheMost I am not as active as you into fermentation but still want to test it. Is there a way to make it work with a fresh EC1118 or is it doomed to fail without yeast slurry?
@@DointheMost awesome thanks, and do I wash the yeast or just dump it on top of the last thing I brewed?
No need to wash the yeast! 🙂
In lieu of a slurry you can build up a starter with fruit and nutrient.
I found out. Minute Maid lemon juice has no preservatives
That was definitely more than an eighth of a teaspoon of food coloring 😂
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
It really isn't that hard to find lemon juice without preservatives. Order bottles of it online if you can't find it locally.
I'm just squeezing real lemons for mine lol
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.
96oz = 2.83 liters OR 2.72kg (depending if the oz is for fluid or not)
4.5gallon = 17liters
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? 🥹