High acidity stresses yeast, but whipping air into the must during the first few days (aeration) , using nutrients are standard operating procedures for all wine making. Nothing different here. The one difference with skeeter pee is that lemon juice is both acidic and contains sorbates (but this is concentrated LJ so the water dilutes the sorbate) so you are starting off with a challenging must. This is the reason why the original recipe calls for using slurry from an earlier fermentation - so the yeast has been tempered and is used to higher acid environments, and is presumably used to being somewhat stressed... But apart from the preference in using a yeast slurry there is really no difference with this wine. I used a fresh pack of yeast so I added the lemon juice after the fermentation was all but done. The yeast had more or less done its job so I was not concerned about any stress and with the stress the production of all kinds of compounds whose flavors and smells I did not want to deal with..