Skeeter Pee from Honey Kolsch slurry

[j0rdster]

While in a local brew shop, an employee suggested brewing a batch of Skeeter Pee using the slurry from the Kolsch kit that I was purchasing. He said that the yeast would be "acclimated" from my Kolsch, and the Wyeast 2565 specs say that 10% is the max, which is the goal for the Pee. The original recipe already calls for yeast nutrients, but I'm wondering if I might need more. Here are the specs for the Kolsch, and some questions I have about brewing the Pee.

Honey Kolsch (Extract Kit):

• OG: 1.048
• FG: TBD, approx. 1.008
• IBU: 23
• ABV: 5.1%
• Fermentation: Currently nearing the end of primary (day 6 of recommended 4-6, but leaving for 7; then moving to secondary for 10-14 days). After secondary, will "lager" for 2-4 weeks before bottle conditioning.[/INDENT]
• Misc: Pitched at 77 degrees because it was 2 am, but had very active fermentation within 14 hours and temp reduced to 68 degrees, then 61, and a constant 60. The higher initial temps and very active fermentation, which has since slowed, is why I want to leave it in primary for an additional day.

Skeeter Pee
I want to start the Pee after the Kolsch is racked to secondary. I've read a number of threads about people reusing their yeast cakes in the same unwashed fermenter to brew other beers with no negative affects. Since this isn't a beer, I'm reluctant to use the same fermenter for the Pee for fear it will taste too beer-y and less Pee-y. All of the posts I've read about people saving their slurry talk about leaving some of the beer on top, and I definitely don't want to waste any of my Kolsch. I'm also thinking about adding some lime peel and tart cherry puree to make a cherry limeade-type Pee, but that might be too ambitious.

Q's for you to A:

• Is there a disadvantage to adding additional yeast nutrient, or since my yeast appear to be very active and healthy, is it worth bothering with additional?
• Should I rack the Kolsch to secondary and add the Pee mixture to the primary fermenter without washing/sanitizing, or should I save the slurry, wash/sanitize, and start fresh? I'm leaning toward the latter.
• Thoughts on adding the lime peel and tart cherry puree? Would lime peel be too bitter?
• Do I add the cherry puree before, during, or after the boil?

Thanks for your help!