Mojo 2011

  • 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

SG: 1.065

racked and topped up with limeade


bottled 9/28/11





Published on January 2, 2011 at 6:23 PM  Comments (4)  

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4 CommentsLeave a comment

  1. […] Mojo 2011 […]

  2. 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.

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