Wash
10-15 limes. Boil limes in a pot of water to loosen pulp (5-10
minutes). Reserve boiling water. Let cool slightly before juicing.
Juice limes through strainer to catch seeds. Pour pulp back in once
seeds removed. Add boiling water. Add 1 kg sugar. Mix well. Top up
with water. Let cool.
Add champagne yeast. Fit airlock.Jan 2, 2015 - Racked. Taste tested. Nice lime flavour. Slightly bitter. Pulpy. 7% alcohol. Topped with water. Reset air lock.
- 8-12 lemons or limes (as a combination or on their own)
- 2 kg sugar
- 1.5 kg raisins
- pectic enzyme
- 4 litres of water
- yeast and nutrient
Grate the zest from the lemons and limes and add them and the chopped raisins to a large pan. Add the sugar and pour the boiling water over and wait for the sugar to dissolve. Now add the lemon and lime juice. When the mixture has cooled to room temperature add the pectic enzyme, yeast and nutrient. Cover and store for about a week, stirring occasionally. After a week strain into a demijohn and fit the fermentation trap. When the wine begins to clear it is ready to be racked.
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