122 North Linden Street Lime Citrumel
Linden Street Lime Citrumel
ingredients
- 3 lbs raw honey
- 4-5 medium limes
- 1 gallon spring water
- 1 packet (5 g) Lalvin D-47 yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
steps
- 1.
Sanitize all equipment thoroughly to ensure a clean fermentation environment.
- 2.
Heat 1/2 gallon of water in a large pot to about 110°F. Remove from heat and stir in the raw honey until fully dissolved.
- 3.
Zest all limes, avoiding the bitter white pith, and set the zest aside.
- 4.
Juice the zested limes and strain to remove pulp and seeds.
- 5.
Add the lime juice and zest to the honey water mixture.
- 6.
Pour the mixture into the sanitized carboy, topping up with remaining spring water, leaving 3 inches of headspace.
- 7.
Add the yeast nutrient and pectic enzyme, shaking gently to mix.
- 8.
Record the original gravity with a hydrometer.
- 9.
Rehydrate the yeast according to package instructions, then pitch it into the carboy.
- 10.
Seal the carboy with the airlock and store in a dark, room-temperature place for fermentation.
- 11.
After 2-3 weeks, or when fermentation slows, rack the mead into a clean carboy, leaving sediment behind.
- 12.
Allow the mead to age for 2-3 months, racking again if necessary.
- 13.
Once clear, bottle the mead. For sparkling, add priming sugar before bottling.
- 14.
Age bottles for at least 1 month before enjoying.
