Lemon/Lime Mead?

**dudasaj** · 08-08-2008, 02:53 AM

I am interested in making a Lemon/Lime Mead. I would like a lemon/lime dominate mead, not as a complimenting flavor. I am wondering if there needs to be any special concerns with to much citric acid and the pH. If anyone has tried this how did it turn out, and maybe a recipe.

Thanks in advance,
AJ

Waboom!! · 08-08-2008, 03:09 AM

Wow what a coincidence that you posted this question, I logged on just now to ask/suggest this just now. I plan on adding lemon zest to part of the batch thats fermenting right now. I am just going to infuse lemon peels or zest after its totally done fermenting. I think it will contrast the sweetness awesome.

**Nurmey** · 08-08-2008, 03:21 AM

I think you'll have better flavor if you made a good mead first, then add the lemon/lime flavor in the secondary. By putting it in the secondary you won't have to worry about the acidity of the citrus in the must. Also, I believe it will give you a "cleaner" citrus flavor if the mead is already fermented.

Sounds like a fun project and I wish you luck with it.

GinKings · 08-08-2008, 04:48 AM

I would use mainly zest. Too much lemon/lime juice might add too much acid, which could affect fermentation and flavor. You don't want to pucker when you drink it. A friend of mine used lemon extract in a beer. It tasted like Pledge! Next time he used zest and some juice and it tasted great.

**dudasaj** · 08-08-2008, 02:18 PM

I am hoping for a defined lemon or lime flavor. Has anyone ever used lime honey. I was looking a honey sold from lime groves. I still not sure if the zest will give me the flavor i'm looking for. And the unfortunet thing about mead is you have to wait so long before it reaches its prime that you want more, and you have to wait againl.... I'm sure that discussion has been made many times.

I know Lemon/Lime is a stronger acid than most oranges, but most orange melomels have oranges in the primary/secondary.

**BigKahuna** · 08-08-2008, 03:06 PM

You've got me thinking that I might give this a go. I think I will do a Key Lime mead, and then serve with lemon wedges if there isn't enough lemon flavor. I think I'll also do a very light mead...2# of honey per gallon, and use a nice clean wine yeast....Cote Des Blanc? or maybe Premiere Cuvee. Either way, it will ferment very dry and have plenty of gods left to carbonate. I Think I'll juice the limes, AND add the zest, but both will go in after primary fermentation is complete. I like the way that method tends to preserve the flavor of the fruit.

**Brandon O** · 08-08-2008, 03:06 PM

If you want a dominate lime/lemon flavor, make some mead. When it's totally done rack onto whatever or add some flavoring.

I'm no expert but that is what I would do.

The Blow Leprechaun · 08-08-2008, 07:24 PM

I put lime into a beer and I created both an extract and a bitter for it, and the flavor came out exactly how I wanted it. Using both extract and bitter gave the lime more balance and it didn't taste artificial at all.

To make an extract, just steep zest in vodka for a while.
To make a bitter, steep the whole peel (zest and pith).

If I was going to do this, I'd do it that way for both lemons and limes and use that to get my flavor - this came out extremely cleanly and well balanced.

malkore · 08-08-2008, 10:47 PM

I don't see lime honey giving much actual lime flavor. The lime fruit is limey...I doubt the lime tree blossoms are very limey.

I too suggest a very light honey, and then a lot of zest added to secondary

**fatbloke** · 08-09-2008, 04:39 PM

Well I've done this the other way round i.e. I just made 2 batches (1 gallon) of Joe's Ancient Orange, but instead of orange, I used lemon and lime. One of the 2 then had the bread yeast pitched, and the other one was pitched with 71B.

I can't tell you how they taste yet as I'm still waiting for the fruit to drop before I rack them off.

regards

fatbloke