- 3 bottles of (32oz) 100% lime juice
- 2 bunches of fresh mint
- 6 lbs sugar (or 16 cups)
- 1 cup of tea
- 1 apple
- 1/2 banana
- 2 tsp. yeast nutrient
- 1 tsp. yeast energizer
- Approx. 4 1/2 gallons water
- EC 118 Yeast
Method:
In a sauce pan, heat sugar and some water with 1 bottle of lime juice to make invert sugar, heat until sugar is melted, let cool.
this will help the high acidic must to ferment.
next: Take washed mint, the yeast and puree in blender with apple,
Add: all ingredients together and whip it up good to induce oxygen, cover lightly and keep in a warm place.
Date started: 1/20/11
SG: 1.065
racked and topped up with limeade
b
bottled 9/28/11
[...] Mojo 2011 [...]
okay i’ve looked at all three mojito wines and want to try one. in your opinion what’s the best one you’ve made so far?
Each one has it’s qualities.
The first is light on flavor, the last and not bottled yet, was transitioned to more like a Margarita- rather than a mojo… I have high hopes for this- but want to get back to the mojo roots- next time.
the wife is a huge fan of mojito so i’ll definitely give it a try. i’ve currently got candy cane, amoscato kit, and 5 gallons of skittle wine going, but this is next on my list.