Yeast only needs oxygen during the growth phase. Fermentation doesn't start until the oxygen is gone. If you keep adding oxygen, you'll end up with a huge amount of yeast and little else.
I'm shooting for .99 and I don't have a hydrometer so I was just going to let it go for the recommended time and hope for the best. The guide I have makes no mention of O2 stones or even how much O2 the fermentation vessel needs unfortunately.
He's fermenting a bunch of sugar in water using superyeast and then planning on using it to spike some Hawaiian Punch. Hopeing for 20%+ abv. I think the OP has been shown the door.
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