Mojito wine- AKA. Mojo.

the bulk of the ingredients:

started: 4/12/10

shopping list;

• 3 bottles of simply limeade (59 oz. size)
• 10 pounds sugar
• 1 bag of fresh mint

Recipe/procedure:

In the blender I put a small very ripe banana, warm water, EC 118 yeast and the mint.

I pulsated until mixed up.

mint/yeast slurry

Then I took 1 bottle of limeade and 5# sugar and heated on stove,

then heated the other two bottles of limeade and half the bag of sugar.

this helps breakdown sugar so the yeast have an easier time.

heating the limeade and sugar

I also made a strong cup of tea, and added it (tannic acid)

then I added cool water to the 2o qt. marker on my bucket.

took an SG reading- 1.07

SG reading

It came out right on, so I checked the temp,it wasn’t too hot.

I added 2 tsp. yeast nutrients

then the yeast slurry.

and gave it a final mixing.

mojo started!

5/10/10-

SG;- -1000.

racked the wine into a carboy, added approx a tsp. of potassium bicarbonate

5 campden tablets and two tsp. wine finisher.

I degassed and put an airlock on it.

5/15/10

tested SG; .997

it is clear, like water, sweet enough to give you flavor, but not to make you thirsty.

the lime is very light.