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I'm getting ready to add five gallons to my secondary 1260.5+5=1265.6 :tank:

All right, thanks.

According to Lon's recipe, there a number of steps throughout that call for whipping the must. How exactly would you guys do this? I gave it some rough stirs with my plastic spoon but am at a loss. Is that whipping?

What about 1:1 blend of River Water and Skeeter Pee??? Sounds like a plan to me :ban:

All right, so here's the plan. 1. Swirl my pee around :ban: 2. Add in the rest of my lemon juice 3. Rack into my bucket with a spigot 4. Wait for signs of Fermentation to cease 5. Add Sparkolloid, Kmeta, Sorbate 6. Wait For it to clear 7. Rack it again 8. Sweeten it 9. Bottle it 10...

Yeah, it's been going strong for a little over 40 hours now. I think the main concern is having a must that is resilient enough to handle the extra acidity, and if that's the case then mine should have no problem. Do you have any idea why I'm supposed to rack it after this step? Also should I...

I am not sure if you're familiar with skeeter pee, but after Gravity drops from its OG of 1.070 to 1.050 then you are supposed to add in your last bottle of lemon juice and rack into a new vessel.

I'm supposed to be taking gravity readings of my skeeter pee, but I have no idea how I'm supposed to do that when my must is fizzling away. Thanks.

Started my very first "large scale" brew a couple of days ago, and it appears to finally be fermenting. It's a five gallon batch of Skeeter Pee, and Lon--skeeter pees mastermind-- says that once fermentation starts, you should get "active fermentation." My bucket has been bubbling since this...