Darn Skeeter Pee!

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Dec 25, 2020
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I started a 5 gallon batch a while back. I added two bottles of the realemon at the start. It only started to ferment and then stalled. I divided it into two carboys, added water and sugar to dilute the acid and ended up with 11 gallons. It was not doing much and I wasn't sure what to do. I finally got out and got another food grade bucket. It's all divided in the bucket and I've stirred it. It doesn't appear to be doing much. I'm not sure what to do. It tastes slightly of lemon, still too sweet (1.068 SG) and alcohol content is not strong enough to even notice. What next? I'm thinking of dividing farther, adding other juices for flavor such as elderberry, raspberry and tart cherry, adding the rest of the lemon and then just fortifying at the end like I read on here. I'll give it a little more time in the bucket before I do anything, but I refuse to give up on this batch!


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Jun 10, 2015
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South Louisiana
Folks sometimes have trouble getting SP to start when all of the lemon juice is added up front, it drives the pH down and makes life difficult on the yeast. Best bet is to prepare your must without the lemon juice and get a good strong ferment going with a workhorse yeast like EC-1118, and slowly step feed the lemon juice in over a couple of days time. It also helps if you use proper nutrients and to keep your temps up in the mid 70's.

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