I have a couple of batches of skeeter pee that is ready to rack into a clean carboy to finish clearing. I have made a ton of this stuff as it gets gone quick around my friends. Anyway I am thinking about inverting the sugar and just putting sugar water ( with the nutrient and tannin etc) back over the lees from these batches then when it is done , adding the lemon juice to flavor it. I was wondering if any of you thought this would ease the stress on the yeast because of the acidity being gone.... or am I just wasting sugar and time? Oh yeah before anyone asks NO I have not sorbated and sulfited it yet.