Is this a good idea?

[itsjustapollo]

I am thinking about making a fruit wine out lemons, oranges, and limes.
Furthermore, I have already juiced some sugar cane manually. I have an airlock, bottles
and fermenting buckets all sanitised but I am having second thoughts.
Should I go through with it?

 

[bushpilot]

I have never fermented citrus, but I understand it can be challenging due to the acidity. I have also heard that it doesn't taste all that good when fermented, words like "vomit" have been used to describe the taste.

That said, skeeter pee is a popular fermented lemon beverage. Look it up, it may give you some ideas to start, and you can mix it up a little with the orher fruits.

 

[MaxStout]

The acidity of citrus juice will kill lots of yeast cells. Take gravity readings from time to time during fermentation and if it's stuck, be ready to re-pitch fresh yeast. Add yeast nutrient with it each time.

I made a hard lemonade from reconstituted frozen lemonade and limeade from the grocery store. I had to re-pitch 3 times. Took a couple months to ferment and turned out OK.

Never again.

Another vote for Skeeter Pee--that's much more straightforward. Very refreshing, too.

 

[madscientist451]

I am thinking about making a fruit wine out lemons, oranges, and limes.
Furthermore, I have already juiced some sugar cane manually.

Fermenting citrus generally is not reccomended. Get some turbo yeast and make a seltzer with your sugar cane juice and use the citrus to add flavor.

 

[lumpher]

I've made hard lemon-limeade many times from frozen -ades. I use 6 cans of each, 4 lbs sugar, and some nutrient. Add wine yeast and walk away for a few weeks or months. Bottle/keg, chill, and enjoy. With your ingredients, I think I'd start the syrup fermenting with maybe 1/3 of the citrus, and add in the other 2/3 a week or so later.