the bulk of the ingredients:
- 3 bottles of simply limeade (59 oz. size)
- 10 pounds sugar
- 1 bag of fresh mint
In the blender I put a small very ripe banana, warm water, EC 118 yeast and the mint.
I pulsated until mixed up.
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.
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
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.
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.
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.