Hope someone has some background in this. I'd like to have a go at making lime wine, but all the recipes I find refer to using "x" amount of limes. The fruit is from our lime tree in Mexico, and of course one cannot bring whole fruit across the border, only juice. So, help me out, lime wine gurus! What's your guesstimate to make a five gallon carboy's worth of lime wine, given the fact that the original limes were of "average" size and juiciness?