Author: Matt Del Fiacco
If there is just one rule about the human race, it’s that we’ll figure out a way to make alcohol one way or another. Fermented beverages take many shapes and forms, the modern examples of which only represent a small sample of what has been available throughout history. That said, I rarely find myself surprised by something someone is making. Any degree of experimentation, even with odd concoctions like cereal beer, seems somewhat natural in the modern landscape. That is, unless we are talking about Skeeter Pee.
The development of Skeeter Pee is attributed to an adventurous winemaker from Minnesota named Lon DePoppe who, thirsty for something unique, came up with what is essentially fermented lemonade. Thanks to a rather generous dose of table sugar, Skeeter Pee typically clocks in with a high level of alcohol while purportedly maintaining its easy-drinking, palate pleasing appeal.
I first heard of Skeeter Pee a few years ago while browsing a homebrew forum and initially figured it was an experiment to see how cheap one could get away with making booze. As someone who generally doesn’t like sweet drinks, I wasn’t interested in the premise and never tried it out. But when Jersey & Tim had mostly positive remarks about a Skeeter Pee submitted by a listener of The Brülosophy Podcast, my interest was piqued and I decided I’d make a batch to see for myself.
| Making Sparkling Skeeter Pee |
Being entirely new to this process, I relied on the recipe found at the dedicated Skeeter Pee website. That’s right, this stuff actually has its own website, on which is the following description of Skeeter Pee:
The original, inexpensive, quick, easy to make, easy to drink, naturally fermented, lemon, hot-weather, thirst quencher.
Other than some very minor changes based on what I had on-hand, I basically stuck to the recipe as it is presented.
Sparkling Skeeter Pee
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 0.0 IBUs | 1.7 SRM | 1.083 | 0.981 | 13.6 % |
| Actuals | 1.062 | 0.991 | 9.4 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| Table Sugar | 7 lbs | 44.95 |
| Table Sugar for Back-Sweetening | 2.312 lbs | 14.85 |
| Lemon Juice - 3 x 32 oz Bottles | 6.259 lbs | 40.2 |
Miscs
| Name | Amount | min | Type | |
|---|---|---|---|---|
| Yeast Energizer | 2.00 tsp | 0 min | Primary | Other |
| Wine Tannin | 0.75 tsp | 0 min | Primary | Other |
| Yeast Nutrient | 6.00 tsp | 3 days | Primary | Other |
| Potassium Sorbate | 2.50 tsp | 0 min | Secondary | Other |
| Potassium Metabisulfite | 0.50 tsp | 0 min | Secondary | Other |
| Super-Kleer KC Finings | 1.00 Items | 3 days | Secondary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Lalvin EC-1118 (EC-1118) | Lallemand - Lalvin | 75% | 45°F - 95°F |
Download
Download this recipe's BeerXML file
PROCESS
After gathering all of the ingredients for my inaugural batch of Skeeter Pee, I was ready to “brew.”
I started by adding a seemingly unreasonable 16 cups table sugar and 1/3 cup lemon juice to 2 liters of water.
This solution was heated over medium heat to just below boiling and held there for 30 minutes, allowing the sugar to fully dissolve.
During this time, I added two 32 oz/946 mL bottles of lemon juice and 4 gallons/15 liters of RO water to a sanitized carboy.
When the super sugary solution was was done on the heat, I dissolved the Fermaid-K and tanninc powder in a small sample, swirling to fully incorporate.
This mixture was added back to the super sweet solution, which was then poured into the carboy along with the rest of the RO water.
A hydrometer measurement showed the lemony-sweet liquid was at 1.062 OG, a touch lower than expected, but nothing I was worried about.
1.062 OG
I placed the filled carboy in my basem*nt, which maintains a fairly consistent 62°F/17°C throughout the year, and it sit for 48 hours with foil over the opening to allow any preservatives from the lemon juice to off-gas. Next, I re-hydrated two packs of Lalvin EC-1118 wine yeast in water with some Go-Ferm nutrient for 15 minutes before pitching.
I then used a degassing wand to introduce oxygen into the solution.
After four days of fermentation, I took a hydrometer measurement to check on how things were progressing.
1.052 SG
Per the instructions, I added additional yeast nutrient as well as another bottle of lemon juice to the fermenting batch before degassing again.
After three more days, I racked the Skeeter Pee off the yeast to a new carboy.
I let the Skeeter Pee sit for a month before returning for another hydrometer measurement, which showed it dropped to 0.991 FG for a total ABV of 9.4%.
0.991 FG
Next, I dissolved the potassium metabisulfite and potassium sorbate in a small sample of Skeeter Pee before adding it to an empty carboy.
I then racked the Skeeter Pee into this new carboy and added a pack of Super-Kleer to encourage rapid clarification.
After a week, the Skeeter Pee was crystal clear.
I proceeded with the back-sweetening step by dissolving 6 cups of table sugar in a small amount of boiling RO water, adding it to an empty keg, then racking the Skeeter Pee onto the solution to thoroughly incorporate.
Wanting a sparkling quaffer, I hit the keg of Skeeter Pee with 40 psi of CO2 overnight before reducing the gas to serving pressure and letting it condition. After a couple weeks, it was clear, carbonated, and ready to serve!
| IMPRESSIONS |
Throughout the process of making this batch of Skeeter Pee, I’ll admit I felt closer to a bootlegger than a homebrewer. The high alcohol percentage from heavy use of table sugar seemed odd to me, but I have to say I am pleasantly surprised with how the drink turned out. This is in direct contradiction to my wife’s experience, who noted, “It tastes like gross lemonade.” While I may not agree that it’s gross, I’m right there with her in thinking it is incredibly, perhaps unsurprisingly, similar in flavor to lemonade.
My experience of this Skeeter Pee largely aligned with descriptions I read prior to making it, namely that it was tart and maintained a surprising amount of lemon character. Despite the massive amount of sugar used for back-sweetening, the beverage was not too sweet, to the point those interested in mimicking commercial hard lemonades would likely require quite a bit more sugar. I also perceived some wine-like qualities in this Skeeter Pee, which others I shared it with agreed was rather pleasant. The body was exceptionally thin when sampled still, and while the carbonation helped, I would prefer a bit more in this department.
Overall, I was quite happy with how my Skeeter Pee turned out and can understand why some turn to it during the warm summer months. I’d be interested to explore making different fruit additions and messing around with varying levels of sweetness, as I think such adjustments could really add to the drinking experience. Then again, it’s pretty good on its own, and while I can’t say for certain when I’ll make my next batch of Skeeter Pee, I was pleasantly surprised by how enjoyable it was!
If you have thoughts about this recipe or experience making something similar, please feel free to share in the comments section below!
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