I have a tree full of lemons and nothing to do with them, so I'm going to juice them and make them into a beer of some kind. I live in FL and I have plenty of time to let it sit before summer rolls around, I was thinking about making them into a lambic. I have some questions.. is there enough sugar? Will the citric acid hurt the lambic yeast? Will it be wayyy to sour? I'm looking for suggestions.