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Lime Wine - One Gallon
Follow the
Basic recipe for One Gallon.
7 Limes
3-3/4 quarts water
2 Lb's sugar or 2-1/2 Lb's light honey
1/4 tsp. tannin
1 tsp yeast nutrient
1/2 tsp. pectin enzyme
1 Camden tablet
Wine yeast - for dry wine preferred
Boil water and sugar or honey, skim off residue if needed. Divide water mix in
half and chill half. Remove the Zest of the limes first. Peel and remove meat of fruit being careful to
leave as much as the white pith as possible. Place Zest and lime into a straining bag. Place into a
bucket and press well. Pour the hot sugar water into the bag, then tie the bag closed. Next add the
chilled sugar water. Add all the ingredients except the yeast. Cover the must and let it stand
for 24 hour before adding the yeast. Must temp should not be above 80 degrees. Swirl covered bucket
(tight lid with an air lock work great) 2-3 times daily for 5 days. Next - Siphon off liquid into a
smaller container the size of the batch with very little air space. Press out the bag to remove all the
juice and add to the smaller container, glass preferred.
Let set for 3-4 weeks then follow regular wine finishing.