Punkins Lime Vodka

[vb]

ok Punkin, you've been going on about your lime vodka for quite some time now.
Spill it, hows it made?

[punkin]

I haven't been drinking it (hooked on neutral), but it's still extremely popular with the girls and some of the blokes i know.

The recipe started off like this..

Picked a 9l bucket full of green limes.
I filleted the pulp out of em and put it all in the food processor. With the a few bits of skin ect pulp and juice, it added up to 4 litres ( 1 gallon) of pulp. I put this in the fermenter along with 7.5 kilo (16.5 pound) raw sugar inverted with 1/2 cup lemon juice and 1 kilo of staem rolled barley for nutrients, i handfull of lime leaves or two and a couple double handfulls of skins.

Made up to 40 litres (11 gallons) i addded 4 teaspoons of 1118.

I intend to run this once then add 100% backset back to the fermenter, run that, then a spirit run of the two washes combined.



Tastes beautiful atm, the limes are at their peak taste wise.

And the procedure went like this...

An update on the Lime. Have so far done two washes. I stripped out the first runs of the two washes and combined 100% backset with more sugar for the next runs.

I combined the two initial strips, which added up to 16 litres of low wines tween 70 and 20%, and ran them nice and slow.
I collected in small jars except for the 6 litres of centre hearts and only added back .25 litres before this on the head side (84%) and .5 litres on the tails side that had some transition (68% cut off).

Cut back to 52% this gave me 11 litres.

After only a day we tried it and i gotta say i'm pleased with my first go at pot stilled vodka.
Thank you guys for the tips on the cuts

I don't know yet whether the lime wash is worth the trouble or not, but we've just juiced and frozen a couplea buckets of limes now.

I made a lot of this stuff, but stocks are reducing and the trees are starting to bear again.

I made some with limes and also did some with lemonades that worked very well.

I cut slightly too far into tails and the vodka would cloud when cut to 40%, this clears back into a crystal clear vodka over time in the bottle though.

[punkin]

Bourbon Girl wants the space in the freezer that's occupied by last years limes and lemonades in soft drink bottles, so a round of Lime Vodka is going down.

Recipe;

4 litres of lime juice
7.5 kg white sugar
double handfull of fresh green shoots from the lime tree
double handfull of barley for nuets
4 tsp dap
4tsp sodium carbonate to lift the ph (i'll test and see if that's enough when i put it down this arvo).

Will report on progress.

[Ugly]

I'm going to pull the trigger on this tomorrow and order the limes.

My produce is delivered by an organic picker who picks bins according to order and then delivers to the house, what's in the grocery stores usually isn't worth eating. So when I called her and said I wanted her to bring me some limes she shot back right away with what kind etc...

Frigged if I know what kind. What kind of limes am I looking for here?

I guess a bushel of limes would give me around 2x this recipe or thereabouts.

[manu de hanoi]

My lime distill wasnt too good last time I tried. I think the lime skin quality matter. I highly recomend grapefruits/pomelos though the scent is awesome

[punkin]

I'm going to pull the trigger on this tomorrow and order the limes.

My produce is delivered by an organic picker who picks bins according to order and then delivers to the house, what's in the grocery stores usually isn't worth eating. So when I called her and said I wanted her to bring me some limes she shot back right away with what kind etc...

Frigged if I know what kind. What kind of limes am I looking for here?

I guess a bushel of limes would give me around 2x this recipe or thereabouts.

I'd reckon the ones i use are Tahitian limes, small green and juicy, they're very sweet in a tart sorta way
You definately wouldn't use Kaffirs or any of the pithy juiceless types.

Tell her you just want the shit overripe or marked ones and you want em dirt cheap.

I've made it with lemonades too and it works just fine.

Don't forget to do another ferment with 100% backset to double the yeild.

I reckon you could stretch it with a bit of neutral in the spirit run too...if ya wanted to cheat...


You don't have ta worry bout using the skins Manu, the last lot i'm using now is made only with juice that i've frozen from last year and a few leaves.

[Ugly]

Tart eh? I like tarts.

OK I'm just going for something juicy and tasty while being on it's last legs then. I'll give her a ring, and make sure I save the backset for a second full ferment.

Cheating with neutral now that I have a neutral making machine seems... right with the universe somehow.

Cheers

Ugly