Even though Skeeter Pee is one of the easiest homemade wines to make, things don’t always go perfectly. Here’s how to solve the most common issues that come up.
Stuck Fermentation
Symptom: No bubbling, or fermentation slows too early.
Fix: Make sure your temperature is in the 65–75°F range. Stir the must to reintroduce oxygen and add a pinch of yeast nutrient or energizer. If needed, pitch a fresh yeast starter.
Rotten Egg Smell (Sulfur)
Symptom: Sulfur/rotten egg odor during fermentation.
Fix: Whip or stir to drive off gases. This is usually temporary and clears as fermentation continues. If it lingers, rack to a new vessel and aerate gently.
Too Tart or Sour
Symptom: Harsh acidity when tasting.
Fix: Stabilize and back-sweeten with sugar, honey, or juice concentrate until it’s balanced to your taste.
Cloudy Wine
Symptom: Wine won’t clear after fermentation is complete.
Fix: Give it more time to settle, cold crash if possible, or use a fining agent like Sparkolloid.