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Old 04-14-2009, 12:25 AM   #21
jdwest32
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so no camden needed for the whole foods juice?
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Old 04-14-2009, 12:54 AM   #22
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Quote:
Originally Posted by jdwest32 View Post
so no camden needed for the whole foods juice?
That is correct, no camden needed.
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Old 04-21-2009, 02:38 AM   #23
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I am planning on brewing this tomorrow. Does it make a difference in using key limes as opposed to the regular persian limes found in most grocery stores? im having trouble finding fresh key limes. Thanks!
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Old 04-21-2009, 04:37 PM   #24
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I am planning on brewing this tomorrow. Does it make a difference in using key limes as opposed to the regular persian limes found in most grocery stores? im having trouble finding fresh key limes. Thanks!
the juice from one regular lime should be fine, around here key limes are cheaper, so that's what I usually have around.
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Old 04-21-2009, 05:14 PM   #25
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Thanks for the help. I'm very excited about this recipe and i know my English girlfriend is excited to have something more traditional for her to drink. Thanks for the recipe.
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Old 05-01-2009, 11:45 PM   #26
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Just whipped up a batch of this. I used lemon juice and tartaric acid instead of the lime but every thing else is the same.

Hope this turns out well. Thanks for the recipe.
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Old 05-02-2009, 03:53 AM   #27
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hows this taste? mines aging now.. been abotu 2 1/2 months since primary.. still have a month or so left of initial aging..

what should I expect?
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Old 05-02-2009, 05:14 AM   #28
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Quote:
Originally Posted by stevenryals View Post
hows this taste? mines aging now.. been abotu 2 1/2 months since primary.. still have a month or so left of initial aging..

what should I expect?
It should be dry, but not bone dry, apply, a bit sparkling, and very refreshing, as noted. hope you enjoy it.
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Old 05-05-2009, 01:49 AM   #29
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I've got a gallon experimental batch going with juice and a can of concentrate, starting gravity 1.062. It's been fermenting about three weeks. I've got tea bags and an acid blend sitting around and I'm interested in trying this out. Is there any reason I shouldn't add in some tannins or acids when I rack it to secondary? I'd probably create the mixture and then put it in the oven at 175 or 200*F to pasteurize it without boiling, then cool it to temperature and toss it in...
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Old 05-05-2009, 05:18 AM   #30
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Sounds good, as long as you are sure that you pasteurized the acid and tea mixture, I wouldn't know how much acid blend though, I've never used it myself.
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