That’s right. I said Skeeter Pee! I know what you’re thinking, who in their right mind would drink Skeeter Pee. Much less, who in their right mind is going to go around collecting the pee of Skeeters (mosquitoes). Let me set the record straight. Skeeter Pee is just the name of a high alcohol lemon based beverage. I didn’t create it. I didn’t name it. It was created by Lon DePoppe from St. James, Minnesota. I came across his recipe for Skeeter Pee while surfing through the HomeBrewTalk.com forums and quickly thought that my wonderful wife would love to have something like this to drink.
The recipe is very simple and to save time and make sure I got it correct, I copied it from the creators website (linked below). I edited some comments out but they’re worth reading so click the link below.
For a 5 gallon batch
3 bottles of 32oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)
7 lbs sugar (or 16 cups)
3/4 tsp tannin
6 tsp. yeast nutrient
2 tsp. yeast energizer
Approx, 4 ¾ gallons water
Potassium metabisulfite (Kmeta)
Potassium sorbate (sorbate)
Make invert sugar by adding your 16 cups sugar to a large stainless cooking pot along with 8 cups water and 14 teaspoons lemon juice. Stir sugar to dissolve and heat to just below boiling while stirring. Hold at this temperature for about 30 minutes. Allow to cool slightly and pour it into your primary along with 2 of the bottles of the lemon juice (reserve the last bottle until later), and enough additional water to make 5 ½ gallons. Add the tannin, 3 tsp. of the yeast nutrient and 1 tsp. of the yeast energizer. Stir.
Test S.G with hydrometer and record. Shoot for an SG of around 1.07 which yields a beverage of around 10% alcohol if it ferments dry. Vigorously beat the mixture with a wire whip for a couple of minutes to introduce oxygen and purge it of artificial preservatives. I then cover the bucket with a dish towel and let the sit for 24 to 48 hours.
After 24-48 hours, give it another quick whip and then pour in yeast slurry from the first rack of another batch of wine. It sometimes takes a while, but you should have active fermentation within a couple of days. It helps to keep this must warm (70-80 degrees). You may need to occasionally whip in some additional oxygen with the whip if fermentation seems to be progressing slowly.
Periodically check the gravity. When it gets down to around 1.05, add the other 3 tsp of nutrient the second tsp of energizer, and the last bottle of lemon juice; vigorously mix it in. Don’t be afraid to introduce some oxygen to the mix at the same time. This late addition of yeast food and oxygen helps reduce the likelihood of your batch developing a sulfur-dioxide problem. (Because of the high acidity and low nutrition, lemon has a higher propensity to developing the sulfur-dioxide rotten egg smell.) After a couple of days, you can rack into a clean, sanitized carboy.
Allow the Pee to ferment dry and for fermentation to stop. Rack into a clean, sanitized carboy. Give the batch a quick degas (use agitation and vacuum if you have the equipment). Add ¼ tsp Kmeta, 2 ½ tsp sorbate, and sparkolliod (follow directions on the package). After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.
There you have it. A simple refreshing Extra Hard Lemonade (about 10% ABV) follow the directions and bottle it still or skip the Kmeta and sorbate and prime and bottle in beer bottle to have it sparkling. Better yet, keg it and have it on tap. Mine was showing signs of fermentation within 8 hours and bubbling at a rate of once every 2 seconds the next day. This pic was taken just after adding everything to the carboy. That handy carboy cozzie was custom made by my wife. it fits like a glove and helps keep it warm during the winter months