I started my version of Skeeter Pee today, but I'm going to back sweeten with honey, so I'm going to call it Skeeter Pead. Here's what I've got so far.
1tsp yeast energizer
3/4tsp tannin powder
7lbs sugar (inverted) with 1/3rd cup of lemon juice (minuite maid)
4 gallons spring water
10g of K1V-1116
97.5oz of lemon juice (minus the 1/3rd of a cup to invert the sugar) to be added every 24 hours 2 cups at a time.
1tsp pectic enzyme (in the lemon juice, which cleared considerably.)
3tsp DAP split in 2 doses
1.5tsp yeast energizer also split into 2 doses
Orange blossom honey to sweeten to taste in secondary
I planned on letting the "sugar water" go for 48 hours before starting to put the lemon juice in, but I might not have that long, lol. Not that I'm super experienced, but I've never seen fermentation take off like this. It almost looks like it is boiling, but little foam. I've degassed several times, and I'm getting about two bubbles a SECOND out of the airlock. I'll take a hydrometer reading at 24h to see how far it dropped. I wanted to wait to add the lemon juice because I didn't have a slurry to start it and have read several horror stories about wasted, non-starting batches. Anyone have advise or see something I've missed?
I'll keep this updated.