Here are two lime wine recipes that I've copied from the WinePress forum:
LIME WINE RECIPE - 5 GALLONS
Ingredients:
2 ½ quarts of fresh squeezed lime juice
Yeast nutrient (recommended dosage for 5 gallons)
Pectic enzyme (recommended dosage for 5 gallons)
¼ teaspoon potassium metabisulfite
1 tsp. acid blend or tartaric acid
3 to 4 gallons of filtered water (depending upon your acid check)
10 to 16 cups of sugar (depending upon brix level of juice)
Champagne yeast
½ to 1 cup lime zest (optional)
Procedure:
1. Sanitize a 5-gallon carboy
2. Add the lime juice to carboy
3. Add potassium metabisulfite
4. Add 1 gallon of heated water with 4 ½ c. of the sugar dissolved.
5. Check the brix level at this point. You should target for 22 or 23 brix. If the brix are low, you will need to add sugar to each gallon of water until
6. Check the acid level, which should still be quite high at this point. Add the water gradually until you reach the desired acid level which should be anywhere between .5% to .9% acid. At the same same time you will also be adding the amount of sugar needed to raise your brix level.
7. After the acid & brix levels are reached, add the pectic enzyme, yeast nutrient and 1 tsp.of acid blend
8. Fit with an airlock
9. Add the yeast the next day which has been dissolved in ¼ c. warm water.
10. Let ferment until dry (about 5 to 7 days)*
11. Add 2 teaspoons of potassium sorbate and stir. The potassium sorbate stops fermentation. Let it sit until the wine clears and then rack the wine off the must.
12. You can also add a clearing agent which will settle more of the must to the bottom.
13. Adjust to taste by adding sugar.
14. Bottle
Notes:* If fermentation does not start after a few days, add another teaspoon of yeast nutrient
Lime Wine Recipe
10 ripe limes, plus zest ( i did not use key limes, just regular grocery store variety)
4.5 cups sugar (I may have had to increase it...starting SG was 1.09)
water to one gallon
1/4 tsp tannin
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden tablet
champagne yeast
Boil water, dissolve sugar
Put juice, pulp, zest in bag, add to primary, pour sugar water over.
Allow to cool, add other ingredients except pectic and yeast
Wait 8 hours, add pectic
Make up yeast starter, add yeast after at least another 8 hours.
LIME WINE RECIPE - 5 GALLONS
Ingredients:
2 ½ quarts of fresh squeezed lime juice
Yeast nutrient (recommended dosage for 5 gallons)
Pectic enzyme (recommended dosage for 5 gallons)
¼ teaspoon potassium metabisulfite
1 tsp. acid blend or tartaric acid
3 to 4 gallons of filtered water (depending upon your acid check)
10 to 16 cups of sugar (depending upon brix level of juice)
Champagne yeast
½ to 1 cup lime zest (optional)
Procedure:
1. Sanitize a 5-gallon carboy
2. Add the lime juice to carboy
3. Add potassium metabisulfite
4. Add 1 gallon of heated water with 4 ½ c. of the sugar dissolved.
5. Check the brix level at this point. You should target for 22 or 23 brix. If the brix are low, you will need to add sugar to each gallon of water until
6. Check the acid level, which should still be quite high at this point. Add the water gradually until you reach the desired acid level which should be anywhere between .5% to .9% acid. At the same same time you will also be adding the amount of sugar needed to raise your brix level.
7. After the acid & brix levels are reached, add the pectic enzyme, yeast nutrient and 1 tsp.of acid blend
8. Fit with an airlock
9. Add the yeast the next day which has been dissolved in ¼ c. warm water.
10. Let ferment until dry (about 5 to 7 days)*
11. Add 2 teaspoons of potassium sorbate and stir. The potassium sorbate stops fermentation. Let it sit until the wine clears and then rack the wine off the must.
12. You can also add a clearing agent which will settle more of the must to the bottom.
13. Adjust to taste by adding sugar.
14. Bottle
Notes:* If fermentation does not start after a few days, add another teaspoon of yeast nutrient
Lime Wine Recipe
10 ripe limes, plus zest ( i did not use key limes, just regular grocery store variety)
4.5 cups sugar (I may have had to increase it...starting SG was 1.09)
water to one gallon
1/4 tsp tannin
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden tablet
champagne yeast
Boil water, dissolve sugar
Put juice, pulp, zest in bag, add to primary, pour sugar water over.
Allow to cool, add other ingredients except pectic and yeast
Wait 8 hours, add pectic
Make up yeast starter, add yeast after at least another 8 hours.
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