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-   -   Lime wine (http://www.homebrewtalk.com/f25/lime-wine-128401/)

barracudamagoo 07-16-2009 11:54 PM

Lime wine
 
Made some Lime Wine on Sunday, and pitched the yeast on Tuesday night. Whew! It smelled TERRIBLE the next morning! It has gotten better over the last two days; but, still has a faint smell to it. If anyone has ever cultured coliform bacteria using m-endo broth and gotten a really ripe plate; then you know exactly what it smelled like. Other than that, the yeasties are doing there thing I'm I am really looking forward to trying this one.

barracudamagoo 07-19-2009 02:17 AM

Smelling much better now. Still has a different smell, but not foul like it was a couple of days ago. I was relaxing; but I'll be honest, I was a little worried.

Chuchulainn 07-19-2009 04:20 AM

I heard it produces a bad taste when you ferment citrus, like vomit. Better watch out for that. Maybe heavily backsweetening will help. Hmmm... sweet carbonated lime wine. Now there's an idea.

elbajista 07-19-2009 04:33 AM

Oh! Post the recipe, please! I love the flavor of lime, and a wine based on this fruit sounds awesome!

What is the end result, flavor-wise, that you're going for?

mmadmikes1 07-19-2009 06:04 PM

I just bottled my attempt at Lime wine, Limes were on sale dirt cheap. Sure hope it tastes better with age, other wise I will dump it. I hate crappy tasting wine. I think hard limeade would work better.

barracudamagoo 07-19-2009 07:13 PM

It's my first shake at Lime, so I'm not sure what to expect from it. Agreed, it was pretty cheap to make, I think time will take care of it. How long did you let it bulk age and/or bottle age before tasting. From the receipies I have read and from what I heard from others, it needs at least a year of age on it.

mmadmikes1 07-19-2009 10:33 PM

6 months before I bottled, Needed the carboy

barracudamagoo 07-23-2009 01:43 AM

Mmmm, it's starting to smell like a margarita! In like a lion, out like a lamb?

elbajista 07-30-2009 06:31 PM

have the recipe?

barracudamagoo 07-30-2009 07:13 PM

You can find th receipe on Jack Keller's wineblog. From what I remember, it was two 3lb bags of limes squeezed plus the zest from one of the 3lb bags, 5lbs of sugar, about 30 drops of pectic enzyme, 3 campden tablets, and yeasr nutrient; although I don't remember how much. Mix it up and wait.


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