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Old 05-13-2009, 08:01 PM   #1
Dude123
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Feb 2009
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I've been to three grocery stores today looking for prickly pears to make mead. I didn't find any, but had an idea. How would lime in mead work? Has anyone tried this? How much lime for a 1 gallon batch?

I have two kilos of honey that was going to be used for the prickly pears, but now I'm open to options.
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Old 05-13-2009, 08:16 PM   #2
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My thought would be that lime is too acidic to be the feature fruit in mead. I put the juice of 2 limes in a 3-gallon batch of raspberry melamel, and it's too much

 
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Old 05-13-2009, 10:54 PM   #3
Dude123
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Feb 2009
Canada
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alright, thanks. I'll have to see if I can come up with something to go with lime in a mead. I've wanted to do a strawberry mead for a while, so I might just do that.
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Old 05-13-2009, 11:03 PM   #4
bluehouse
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Jan 2009
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How much prickly pear do you need? How much do you pay for it? Does it come skinned & chopped like nopolitas or just hunks of pear? If you just need a few chunks of pear, I pick it out of my back field & mail it to you, for the cost of the postage.


 
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Old 05-13-2009, 11:15 PM   #5
Dude123
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Feb 2009
Canada
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thanks,I appreciate the offer.

I need about 1.5lb of pear, whole would work fine. I'm not sure if shipping cross border would be worth it, especially the hassle of shipping food. I saw them two or three weeks ago, and haven't since. I'm gonna look again in a another week or two, but if I can't find them, I may take you up on the offer.
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planning:Dogfish head 60 minute clone, a stout of some type, prickly pear mead, cherry melomel

 
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Old 05-14-2009, 01:28 AM   #6

I'm doing a Lime on the Coconut right now!. Can see my post over at Gotmead.
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Old 05-14-2009, 03:59 AM   #7
Freezeblade
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If you do make a lime mead, I suggest not using very much juice, and mainly using the zest, which has all the flavor without the large percentage of citric acid that is present.
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Old 05-14-2009, 04:31 AM   #8
velotech
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Sodium bicarbonate (baking soda) will reduce the citric acid in the juice. I used about 1 tsp for 10-12 oz of lime juice. After a few days, it will clear and settle to the bottom.
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Old 05-15-2009, 07:20 AM   #9
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Do 1 gallon of traditional, once primary is complete then rack onto Zest and 1/2 lime juiced. pH may effect how it ages out but won't impair fermentation.
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Old 05-15-2009, 08:19 PM   #10
Matrix4b
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I did a 5 gallon batch of lime and it worked great. I used 1 cup in the primary and 1 1/2 cup of lime juice in the secondary. I used 20 pounds of alfalpha honey too. As I said it turned out great. For 1 gallon batch I would use 1/4 cup in the primary and 1/4 cup in the secondary. That should make it a very good lime batch. I personally am going to put a bit of mint in with the batch if I make it again. Sort of a lime mint flavor. I figure it wouldn't take much but should smooth out the lime a bit. In a 5 gallon batch I was thinking 1/4 pound of fresh mint leaves in the secondary. Rest should be the same.

 
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