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.
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.
Ugly wrote: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.
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