No Dawg, I know you would never lead me down the wrong garden path. I used lime in my SP, but I am sure that it is similar in action to the use of lemon. I might HAVE to add high proof alcohol to it like you do if it doesn't ferment down!......................................Dizzy
when you make skeeter pee do you add all your lime at once or use a fraction to start, i run my pees to 18% before i ever add PGA, .
Took your advice on step-feeding the starter and it is "foaming along"..............few bubbles here and there. At least there is some action happening. Put the carboy back on the heating pad with a brew belt around it's tummy, and a blanket snuggling it all in. Hoping with all this TLC, that the ferment drops to where it should be so I can re-rack for carboy aging.....................Thanks, Dizzy
Dawg.......in answer to your question to me about when I add the lime, and how much? I know the directions say to add the two bottles, first, and then later add the third...................I was so excited to be making my first SP that I added all the lime at once! Maybe that has contributed to my current situation? Dunno, but it is foaming along, slowly, but steadily at this point...........................Dizzy
yep, i have had trouble with then types of wines, so now i add 1 bottle to 6 gal till i'm maxed out then i add the rest, , shucks i still get excited come time to start any must,,,, to me , starting a must and finishing with a wine it still feels magical to me, i spent a couple years before joining WMT, i read and read, to be honest i still cruse the posts for something to catch my attention, like for instance lime skeeter pee, do you just replace the lemon with lime? that green color dose stand out, i'm going to reread this thread,,,,
yep to acidic types of juice dose hamper greatly, as for food color huh?,, all and i do mean all my wines are what fruits and berries i use,,, all colors comes naturally as does the tastes as well,,,Yep, add a lil coconut, and it’s amazeballs.
sometimes I add a bit of green food coloring too.
i’ll bet that’s the problem with the ferment, that’s a ton of acid all at once.
is this color naturel ,, you don't use food colors do you?
hey Dizzylzzy on your lime your starting, do you use straight lime or limonade,,, and you dont use food coloring do you.
Yep, add a lil coconut, and it’s amazeballs.
sometimes I add a bit of green food coloring too.
i’ll bet that’s the problem with the ferment, that’s a ton of acid all at once.
I do add some green for coloring...about 5 drops in 6 gallons gives you just a pale, pale green in the glass.
Mornin' Dawg.....................to answer your question, the lime juice I used was RealLime juice concentrate in a bottle, the cousin of RealLemon juice that the original SP receipe called for. This is my first time making it. An update on my stuck ferment: after pitching yeast starter it became foamy, then bubbling along, and I was happy as a clam. THEN, when it stopped bubbling I took an SG of 1.022 YET AGAIN!! I am giving up on getting it to ferment down. I will keep it in the secondary, re-rack when a new carboy becomes available and then add the high proof alcohol to boost the ABV. Also, if it becomes good enough to bottle I will add green food coloring so it will look appealing to the eye.
Flaked coconut? Sweetened? Unsweeened? How much? Also, do you place in a nylon bag like with fruit? One other thing........Do you add the coconut to the primary or the secondary? Will appreciate your response......................DizzyYep, add a lil coconut, and it’s amazeballs.
sometimes I add a bit of green food coloring too.
i’ll bet that’s the problem with the ferment, that’s a ton of acid all at once.
It might be a bit hard to see the color but this is how my finished product looks...
now i see your reasoning,
i've been trying to keep up with this thread. thank you for the insight...
Morning, thankyou for the speedy reply. My thoughts didn't even go anywhere near extract, duh! Thanks, I do have some, as well as coconut rum (liquor). Which one I use will depend on the final SG and if I need to raise the ABV. Thanks again............................Dizzy
Val, that looks pretty, but more of a mint green rather than lime green. I am thinking about adding yellow and green food color to make it look more "lime-like". All this depends, of course, on if I can save my current batch of SP whose SG remains at a constant l.022 despite heroic efforts to dry it out. It's sitting in the secondary with an airlock.....will see what it looks like in a few months when I re-rack??......................Dizzy
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