I do! I find that the 3 bottles the recipe calls for give it plenty of zest,
IMO this stuff NEEDS sweetness added back after its done fermenting to balance existing lemon flavor, not more tartness on top. This comes down to personal preference, but taste it first before adding and see what you think.
I've also never added pectic enzyme at bottling, and never had a problem with pectin haze or any other cloudiness, so don't know why you would need it
I've made batches that were more on the tart side. Here's how they turned out:
I added 2 cut up grapefruits to one batch initially, and backsweetened with a few cans of white grapefruit concentrate plus sugar. This is universally the least-liked batch I have made, by everyone who has tried, because its just TOO tart. Hence why I have 3 bottles of this still hanging around while later batches have long since been finished.
Another batch I made a Cherry Lime, and rather than substituting one bottle of lemon for lime (as was suggested on this site), I did all three lime. I learned that Real Lime is MORE intense than real Lemon, and was a little much. Still turned out good, but when faced with a choice, my panel of tasters all preferred the mixed berry lemon and original SP over this every time.
It depends on who will be drinking this and their preferences. I like all kinds of fermentables, but not everyone likes beer, particularly SWMBO and others like her who prefer sweet wines and ciders. Thus, I tend to cater my SP recipes to that crowd. Also, too much tartness or acidity gives some people heartburn or other adverse reactions. Hope that helps
