Beer Forum

I'm considering doing a lime mead. A few questions:

Zest, juice or both? How much?

Does the acid from the juice come into play and hurt attenuation?

Can't say I've tried this, but I have done a couple beers with lime zest. You need way more than you think you do. It's been a few years, so I don't recall how many but I spent a decent amount of time zesting those little suckers. The best one was a spin off idea from a beer that was pouring at a local brewery. Saison-ish base, lime zest & grains of paradise.

For a mead, my first guess would be to use both zest & a little bit of juice, but that's nothing more than a guess. It sounds like an interesting brew & I'd love to hear more about it. My only other thought is you'd probably want to dry it out as much as possible.

did a manderine one the at was 50g of zest and 250ml of juice in 5L of mead.

this sounds delicious!...please keep us updated

I would guess use both and you could probably use an extract at bottling/kegging if it didn't turn out limey enough

http://www.amazon.com/JR-Mushrooms-Spec ... B0002PHDJY

the saison sounds awesome too

I might try this myself

I bet Orange Blossom Honey would make a nice base honey for this melomel.
Thoughts?

I mixed it up today. 17lbs of costco honey with water to 5G. Zest of 4 limes and 2 meyer lemons. Squeezed out the lemons and limes and then added an additional 2 cups of pure organic lime juice. Using the 71B yeast. OG was 1.127. Smells amazing!

I think you may have went a bit light on the zest, did you happen to weigh it by chance? If it does turn out amazing (like it probably will), I will require no less than 3 bottles to admit it.

Can't wait to hear the final report after she's ready.

Didn't weigh it, but once fermentation is complete I'll sample and add more to replace those aromatics that were driven off during the ferment. At least that's the plan for now