- 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
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
racked and topped up with limeade