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Old 11-11-2012, 01:25 AM   #61
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Originally Posted by FTG-05
This is the best stuff I've ever made bar none!!!

The downside is that it's so strong, I can't drink all that much or I get headaches. So, what I do is mix about two fingers with my homebrew beer and oh man!!! There be good times to be had with this combo!!!

I've already started collecting the lime juice in preparation for my next batch!!!!

Thanks AppleJacker!!!!!!
Haha, I'm the one that made this recipe (derived from skeeter pee of course) and I seem to be the only one that hasn't bottled it yet!
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Old 11-11-2012, 08:02 PM   #62
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Well I managed to find some time to check on my margarita wine and on my cyser. Cyser is tasting good but still needs to age some more (it's only 3 months old) and my wine is still stuck at 1.012. I whipped it for a minute if 2 to see if that gets things going again. It is still pretty tart but I like it. I can see me getting heartburn if I drink too much of it though.

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Old 11-15-2012, 01:23 AM   #63
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So you gotta love Canada... Not a single bottle of Key Lime Juice to be found :"(

Would it make a difference if I used regular old lime juice for this recipe??? Any suggestions?

I'd rather not wait until the inlaws come back from florida in april to start this one...

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Old 11-15-2012, 02:52 AM   #64
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It wouldnt hurt to try. I'm not sure if regular lime juice is more tart than key lime juice... Maybe use less lime and add lemon instead?

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Old 11-15-2012, 03:06 AM   #65
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Reminds me of the hard limeade I made a little while ago. That batch did come out a little tart. The key lime juice should help mellow that a bit. I'll probably try something like this next time I do a lime batch. Sounds delicious.

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Old 11-15-2012, 12:54 PM   #66
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It wouldnt hurt to try. I'm not sure if regular lime juice is more tart than key lime juice... Maybe use less lime and add lemon instead?
It is, at least the two versions I bought and tried last week. One bottle was the Key Lime juice you recommended (forget the name), the other was a Kroger brand lime juice.

To my taste, the regular lime was more tart than the Key Lime, my wife agreed. Not bad, just more tart.
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Old 11-27-2012, 01:57 PM   #67
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Ok, using a modified AJ's recipe (see below), I pitched about 6 gallons of this limeade last night.

I measured the OG at 1.078 even though I used 7 lbs or brown sugar (my wife buys it 7 lb bags, so that's what I use) and 3 lbs of white sugar, plus ended with a little more water than I should have (6 gallons vs. 5 gallons). The Skeeter Pee recommendation is that the OG should be around 1.070.

Will this screw this batch up?

Thanks,

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Old 11-27-2012, 05:15 PM   #68
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Originally Posted by FTG-05
Ok, using a modified AJ's recipe (see below), I pitched about 6 gallons of this limeade last night.

I measured the OG at 1.078 even though I used 7 lbs or brown sugar (my wife buys it 7 lb bags, so that's what I use) and 3 lbs of white sugar, plus ended with a little more water than I should have (6 gallons vs. 5 gallons). The Skeeter Pee recommendation is that the OG should be around 1.070.

Will this screw this batch up?

Thanks,
I doubt that it would.
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Old 11-27-2012, 05:21 PM   #69
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Ok, never mind, I just reread your first post in this thread AJ and saw the OG = 1.080 for your recipe. My bad for looking at the SP recipe instead.

1.078 looks about right for just under 6 gallons vs 5 gallons I would think. It should have plenty of alcohol.

I'm going to go back to not worrying about it!

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Old 12-11-2012, 06:02 PM   #70
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So last week (Monday, 12/3) I started another batch of SP/Limeade/Blackberry Pee. My recipe was AJ's replacing one pint of lime juice and three lbs of white sugar for 4 cans of blackberry pie filling. MY original OG was around 1.075 or 1.076 or so, since I wasn't sure about how much sugar was in the pie filling.

I added about a lb or so of white sugar boiled in water and got the OG to 1.078.

I let it sit overnight, then pitched my yeast the next day. Since I thought I had killed my original two packs of EC-118 yeast by using too high a temperature of water to rehydrate them, I added two more packs once the water cooled down some. The second pitch worked and they appeared to work very well, so I pitched them and let it go.

I tested this batch last night and the gravity now is less than 1.000 after only one week!

First, is this possible?

Second, is this batch ruined for having fermented so fast? We taste-tested the batch and it was more tart than the SP/AJ recipe I made the week before, which makes sense since the SP/AJ version measured right around 1.020 last night (ie. more sugar, less alcohol).

Comments, suggestions, and/or insults?

Thanks,

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Joe's Ancient Old Mead (JAOM) 10/26/2012
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