So, I took a look at the Skeeter Pee recipe and decided a few things:
Firstly that 10% is insane for a drink described as "refreshing".
Second that I'd be using S-05 rather than wine yeast (I hate the hangovers that I seem to get from 1118 in particular).
Third - why on earth do other recipes dump in all the lemon juice up front when you can just dump it in afterwards? Various reports of sulfurous emissions from the ferment and additional problems with the low pH; I figure ferment first - lemons later.
I did pinch the idea of inverting the sugar, since whereas a pound or so in an otherwise malt wort would probably be fine, 4 pounds is probably going to stress the yeast out some... I've had weird flavours in sucrose-based ginger-beers before that I think were down to this. I will probably back-sweeten using Ksorb + Kmeta.
5.5 Gallons:
2Kg Sucrose.
2x32oz bottles of real lemon.
Yeast Nutrient (stuff with yeast hulls).
Buttload of S-05 slurry (full cake from a pale-ale).
OG should be 1.037, fermenting down to 1.000 will yield ~5% ABV.
Invert sugar by dumping half a bottle (16oz) of the real lemon juice into a pan, add a gallon of water, and boil for twenty minutes. Top up to 5.5 gallons with cold water. Add yeast nutrient; pitch yeast. Add lemon juice later when done fermenting, to taste, along with back-sweetening sugar and Ksorb/Kmeta.