• 2 bottles (946 mL each) 100% lemon juice*
• 1970g sugar to ferment*
• 1 pot (900ml) strong black tea
• 4 tsp yeast nutrient (2 tsp now, 2 tsp later)
• 1¼ tsp yeast energizer (⅝ tsp now, ⅝ tsp later)
• Water to 3 gallons total volume
• 1 packet 71B wine yeast (expired but whatever)
• about 3 cups erythritol to sweeten the finished Skeeter Pee, or to taste

*Sugar simmered with 4.5 cups water and 3tbsp lemon juice for 30 mins to make invert sugar