I am in the process of making my second batch of skeeter pee. Used lemon juice from fresh squeezed lemons. I have pitched yeast twice, both time with a starter but nothing is happening. Here is my "wine log" activity, trying to capture all details: Any feedback would be greatly appreciated. 1/17/2020 Lemon Wine… batch number 2 started Followed Skeeter Pee recipe…. approximately. Dissolved 8 lbs of sugar in about 3 gallons of hot water. Added cool water to 4 gallons, added Added 64 ounces of Fresh squeezed lemon juice. SG was only 1.060 added more sugar… the whole 10lb bag in total. This made 5.75 gallons… too much volume in the bucket. Added 1/4 tsp of kmeta to kill wild yeast. Added 3/4 tsp of tannin. Added 3 tsp nutrient and 1 tsp yeast energizer. Stirred and whipped oxygen into it. Covered and will wait 24 hours to pitch yeast. Plan to make a yeast starter. SG is 1.080 as recommended. 1/18/2020 Rechecked Original SG at 1.084. Pitched Premier Cuvee Yeast at 7:30pm after making a small starter. Temp 76F. Yeast appeared healthy i.e. bubbling in the starter. Took out 1.5 L of must because of full bucket. Will add back. Whipped with wire whip to introduce oxygen. 1/19/2020 Not too much happening. I changed some water out of the cooler to warm up the must. took it from 75 to 80F in the cooler, this should warm the must. Still no action 1/20/2020 9m…. Decided to go with an another packet of yeast. Used Premier Blanc this time… warmed it up. Mixed as directed. Used must from Lemon Wine to double the amount 3 times. It looked like activity was happening in the starter… then pitched it back in the primary. Tonight still not much happening in the primary. I double checked the SG and it is still at 1.084. Temp was down to 76, and this likes a warmer temp so warmed back up to 80F. Hopefully something will be happening in the morning. 1/22/2020 Still no action in the primary. What is going on? ??? Puzzled by no active fermentation.