Add sliced lemons and peppercorns. This makes more than a gallon of juice; reserve balance in a clean sterilized lightly corked botttle to fill the jars as the wine works over the top. Sprinkle dry yeast over the surface and cover with ordinary table saucers, bottom side down, so the the wine is free to work out from under them. Set in a warm place to ferment for three weeks. Stir twice a week.