Skeeter Pee is a crisp, refreshing homemade lemon wine that’s become a legend in the homebrewing world. Invented by Lon DePoppe (known online as “Minnesotamaker”), this simple recipe has been shared, tweaked, and enjoyed by thousands of winemakers over the past decade.
What makes Skeeter Pee unique is its two-stage fermentation process. Instead of dumping all the lemon juice in at once, half is added at the start and the rest partway through fermentation. This prevents the yeast from being overwhelmed by acidity, keeping the process smooth and reliable.
The result? A light, easy-drinking wine that is inexpensive to make, ready in just a few weeks, and perfect for sipping cold on a hot summer day. Note that Skeeter Pee isn’t hard lemonade – that’s made with malt liquor.
This is the original method, updated with modern homebrew best practices.
Skeeter Pee (Lemon Wine)
Course: DrinksCuisine: Homemade WineDifficulty: Moderate5
Gallons30
minutes2-4
Weeks1–3
MonthsSkeeter Pee is a refreshing homemade lemon wine invented by Lon DePoppe. Using a unique two-stage fermentation process, it balances tart lemon flavor with easy-drinking smoothness. Light, crisp, and perfect for summer.
Ingredients
2 bottles (96 oz) bottled lemon juice (RealLemon or equivalent) – divided
8 lbs white sugar (about 16 cups)
Water (to ~5.5 gallons total volume)
3 tsp yeast nutrient (split into additions)
1.5 tsp yeast energizer (split into additions)
1 tsp tannin (optional, for body)
Yeast slurry from a previous wine batch (no new yeast needed)
1/4 tsp potassium metabisulfite (for stabilization)
2.5 tsp potassium sorbate (for stabilization)
Directions
- Stage One Must: In sanitized fermenter, dissolve sugar in warm water. Add half the lemon juice (48 oz), tannin, 1.5 tsp nutrient, 0.75 tsp energizer. Top up to ~5.5 gallons. OG should be around 1.070.
- Rest 24–48 hrs: Cover with towel, stir/whip occasionally. This lets some acidity and preservatives gas off.
- Pitch Yeast: Add an active slurry from a previous wine batch. Stir vigorously to oxygenate.
- Fermentation Begins: Keep at 65–75°F. Stir daily to help yeast acclimate.
- Stage Two Addition: When SG drops to ~1.050, add the second half of the lemon juice (48 oz) plus the remaining nutrient and energizer. Stir/whip well to oxygenate again.
- Continue Fermentation: Allow to ferment until SG < 1.000 (usually 2–3 weeks). Rack to carboy when bubbling slows and sediment thickens.
- Stabilize: Once dry and clear, add potassium metabisulfite + sorbate.
- Back-Sweeten (optional): Add sugar or simple syrup to taste. Some prefer dry, others semi-sweet.
- Age & Bottle: Age 1–3 months for best flavor. Drink chilled — Skeeter Pee is best young, light, and refreshing.
Notes
- Why two stages? Adding lemon juice in two steps reduces the acid shock on yeast, preventing fermentation stalls.
- Yeast tip: Always use slurry from a healthy wine batch. If unavailable, you can substitute a robust wine yeast like EC-1118, but the original recipe relies on slurry.
- Flavor tweaks: Add grape concentrate for body, or back-sweeten with sugar/honey for a smoother finish.
Tips for Success
- Use a healthy yeast slurry: The original recipe calls for yeast slurry from a previous wine batch instead of new yeast. It’s already active and strong enough to handle the acidic environment. If you don’t have slurry, you can substitute a robust wine yeast like EC-1118. The fun thing about using a yeast slurry is that it will impart a tiny amount of flavor, and the color, of your previous wine batch. This makes every Skeeter Pee batch unique. Feel free to experiment with different combinations!
- Don’t skip the rest: Letting the must sit 24–48 hours after mixing the first half of the lemon juice allows preservatives to gas off and makes life easier for your yeast.
- Aerate vigorously: Stir or whip the must at the start and again when adding the second half of the lemon juice. Oxygen helps the yeast thrive and reduces sulfur odors.
- Watch your gravity: Add the second stage of lemon juice when your hydrometer reads around 1.050. This ensures fermentation is already well underway and strong.
Variations to Try
One of the best things about Skeeter Pee is how adaptable it is:
- Sparkling Skeeter Pee: Bottle with priming sugar and crown caps for a bubbly version.
- Lime Pee: Swap lemon juice for lime juice for a tangy twist. I actually used lime juice for my first batch, and I may like it more than the traditional lemon variety.
- Fruit Add-Ins: Add cranberry, raspberry, or white grape concentrate for extra flavor and body.
- Back-Sweetening Options: Keep it dry for a tart finish, or back-sweeten with sugar or honey for a smoother, sweeter drink.
Troubleshooting Common Issues
- Fermentation stalls early: Check your temperature and nutrients. A sluggish yeast often means it needs more energizer or a little warmth.
- Sulfur smell (rotten egg): Whip or aerate the must to drive off odors. This usually disappears as fermentation continues.
- Too tart: Back-sweeten your Skeeter Pee after stabilizing with sugar or honey until you reach your preferred balance.
- Cloudy wine: Give it more time to clear, or use a fining agent like Sparkolloid.
Equipment & Supplies You’ll Need
To get started, you don’t need much more than basic winemaking gear:
- Primary fermenter (6+ gallon bucket with lid and airlock)
- Secondary fermenter (glass carboy)
- Hydrometer
- Siphon and tubing
- Sanitizer
- Bottles and corks/caps
👉 See my Equipment & Supplies Guide
Skeeter Pee may have started as an experiment, but it’s become one of the most approachable and enjoyable homemade wines you can make. Credit goes to Lon DePoppe, the original inventor, for creating a recipe that’s both beginner-friendly and endlessly customizable.
Once you try it, you’ll see why so many homebrewers keep a batch on hand year-round. Cheers — and happy fermenting!