SD-SLIM
Well-Known Member
howbrewudo said:I plan on brewing this for my first AG batch. Just need the weather to warm up!
Your supposed to brew when it's cold and drink when it's warm!
howbrewudo said:I plan on brewing this for my first AG batch. Just need the weather to warm up!
SD-SLIM said:Your supposed to brew when it's cold and drink when it's warm![/QUOTE
I drink to get warm!
howbrewudo said:Hey slim- I'm sure you've answered this, but do you batch or fly sparge? I have a 10 gal cooler with a bazooka screen so I'm going to batch sparge.
AVLbrewing said:Halfway done drinking my first batch and planning the second. Just realized I haven't posted a pic yet..... So here it is!!!
So very delicious!!!
Anyone that has brewed the extract version of this care to share your reviews? I tried searching but it didn't go to well. This sounds pretty good for the summer.
cincybrewer said:bump....anyone brew the extract version?
That's a work of art my friend!
Several of us have brewed it that way...I believe starting on page 3, you should see some reviews.
KVANTAN said:You know, I dont have access to these high tech western products like frozen concentrated lime juice...but I can get some fresh limes squeezed locally. How much ya reckon for a 5 gallon batch? Same volume as the concentrate?
edited to add...
Slow day in the office so I did the math myself. I also just planted a lime tree, so:
For a 6 gal. batch as in the original post.
1.75L of Simply Limeade has 204 grams of sugar total, only 12% of this is pure lime juice.
12% of 1750 mL is 210 mL of pure lime juice which only includes 3 grams of inherent sugar from the fruit.
Therefore substitute 1.75L of Simply Limeade with:
6 Gallon
210 mL of squeezed lime juice
201 grams of sugar
Top up with water to reach 1750 mL's
5 Gallon
175 mL of squeezed lime juice
168 grams of sugar
Top up with water to reach 1458 mL's
The only other thing you will want to do is to pasteurize the limeade once you've made it. I don't recall the exact procedure but essentially you heat it up to a certain temp (somewhere below boiling...) and hold for a given amount of time. This way you can add it to secondary without fear of infection.
SD-Slim may be able to shed a little more light, as he used to use fresh squeezed blood orangeade for another one of his recipes.
Good luck!
KVANTAN said:Good call, although I would hope the risk is reduced by the acidic environment, but the 20 or so lime rinds that my hands would come into contact with there is sure to be some sort of nastiness. Maybe I could steam the limes for 3 minutes and not get them too hot to explode but enough to kill anything on the outside. Just my thoughts.
You know, I dont have access to these high tech western products like frozen concentrated lime juice...but I can get some fresh limes squeezed locally. How much ya reckon for a 5 gallon batch? Same volume as the concentrate?
edited to add...
Slow day in the office so I did the math myself. I also just planted a lime tree, so:
For a 6 gal. batch as in the original post.
1.75L of Simply Limeade has 204 grams of sugar total, only 12% of this is pure lime juice.
12% of 1750 mL is 210 mL of pure lime juice which only includes 3 grams of inherent sugar from the fruit.
Therefore substitute 1.75L of Simply Limeade with:
6 Gallon
210 mL of squeezed lime juice
201 grams of sugar
Top up with water to reach 1750 mL's
5 Gallon
175 mL of squeezed lime juice
168 grams of sugar
Top up with water to reach 1458 mL's
AVLbrewing said:The only other thing you will want to do is to pasteurize the limeade once you've made it. I don't recall the exact procedure but essentially you heat it up to a certain temp (somewhere below boiling...) and hold for a given amount of time. This way you can add it to secondary without fear of infection.
SD-Slim may be able to shed a little more light, as he used to use fresh squeezed blood orangeade for another one of his recipes.
Good luck!
SD-SLIM said:The only risk of infection comes from the outer peal of the lime and your hands....so I would scrub limes and soak in sanitizer. If you really want to be anal about it, bring the amount of water you want to use, bring to boil, turn heat down add lime juice and then sugar...cool immediately down below 40 degrees, sample, if it taste good then warm up to 70 and pitch......I would personally scrub/sanitize the hell out of those things and use non-pasteurized limeade, the reason being that I want to sample it immediately to make corrections if it doesn't taste good! Remember when you make the limeade, sweet taste will come out first and then you will get the tart...if its the other way around, you didn't add enough sugar.
howbrewudo said:Brewed this puppy yesterday as my first AG batch. Smelled awesome. Can't wait to taste it!
Bottled yesterday. Sample had no blueberry whatsoever. To be honest, I got the fermenters mixed up and don't know which is which (brewed 7 gallons, split in 2 ferm. One got limeade, one got lemonade w/blueberry). One taste a lot like limes, the other kind of lemonade-ish (I assume this is the one that was supposed to be blueberry). After tasting the juice I'm not surprised. It was pretty much like pink lemonade. I'll pop a bottle open in a few days for a final update.Any word on the one with blueberry ??
I don't have any fancy software to scale this to a 11 gallon recipe, but does this look right? I want 5.5 gallon in each fermenter.
10.5# 2-row
8# white wheat
2# vienna
Add 1.75ml of limeaid to each fermenter after 1 week
11 gallon batch size, 12.5 gallon boil size. My math is showing 1.052 without adding the limeaide. How much gravity will the limeaid add?
creekwaterbrew said:Hey slim, thanks for the recipe. Kinda freaking out right now though. Bubbling stopped a day before the limeade and has not shown much activity since. Almost two weeks in primary..... Unfortunately the garage is about 78 degrees right now, although I have it in a bucket of water that I dump ice into. It's about a constant 73 degrees in fermenter. I work 9 hour shifts and I'm having serious concerns with this brew, any advice would help haha. Thanks again!!
I never really got a second krausen when I made this. It probably fermented out without you noticing.
creekwaterbrew said:Hey slim, thanks for the recipe. Kinda freaking out right now though. Bubbling stopped a day before the limeade and has not shown much activity since. Almost two weeks in primary..... Unfortunately the garage is about 78 degrees right now, although I have it in a bucket of water that I dump ice into. It's about a constant 73 degrees in fermenter. I work 9 hour shifts and I'm having serious concerns with this brew, any advice would help haha. Thanks again!!
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