Stressbaby
Just a Member
- Joined
- Aug 19, 2012
- Messages
- 2,080
- Reaction score
- 840
Simple and excellent. Persian limes are bigger than key limes.
8 Persian limes (juice and rind)
1 can Welch's
1# 10oz sugar
1t yeast nutrient
1t pectic
1/4t tannin
3.5 qts water
D47 yeast
Combine all ingredients except yeast. After 12 hours add yeast. Move to secondary after SG drops to ~1.020 or less and add Campden at that time."* Rack every 60 days; fine with Isinglass as needed. Stabilize and backsweeten to ~1.005 (this required 100g sugar for me).
*Alternatively, could add Campden at outset, wait 12 hours to add the pectic, and then another 12 hours for the yeast.
8 Persian limes (juice and rind)
1 can Welch's
1# 10oz sugar
1t yeast nutrient
1t pectic
1/4t tannin
3.5 qts water
D47 yeast
Combine all ingredients except yeast. After 12 hours add yeast. Move to secondary after SG drops to ~1.020 or less and add Campden at that time."* Rack every 60 days; fine with Isinglass as needed. Stabilize and backsweeten to ~1.005 (this required 100g sugar for me).
*Alternatively, could add Campden at outset, wait 12 hours to add the pectic, and then another 12 hours for the yeast.
