06-03-2015, 12:21 PM
I had great success with a bottle of "Simply Limeade" and some unbleached cane sugar syrup (simple syrup made with organic turbanado). I will say that I had some trouble at start due to the acidity. Lemons, limes, and pineapples have a high acid content, which seems to slow the initial fermentation.
The process took about two weeks, and the yeast went dormant at a lower alcohol content than other juices with the same sugar content and sugar added. I put the 2l in the freezer for 30 minutes, then into the fridge for 1 hour to clarify, I added a tablespoon of syrup to each of my final bottles (grolsh) and the lemonade filled up about 5 bottles with some head room. After a week in the fridge, secondary fermentation added a nice fizz to the lime flavor. The result was a ~9% alcohol content sweet lime cider. Tasted of key lime pie with faint notes of molasses.
The process took about two weeks, and the yeast went dormant at a lower alcohol content than other juices with the same sugar content and sugar added. I put the 2l in the freezer for 30 minutes, then into the fridge for 1 hour to clarify, I added a tablespoon of syrup to each of my final bottles (grolsh) and the lemonade filled up about 5 bottles with some head room. After a week in the fridge, secondary fermentation added a nice fizz to the lime flavor. The result was a ~9% alcohol content sweet lime cider. Tasted of key lime pie with faint notes of molasses.