• gffo@aussie.zoneOP
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    1 year ago

    Also worth noting that in my previous attempt, I tried to stay closer to the linked recipe. It ended up taking close to 2 months to ferment, and ended up with something close to 7.5% abv, and was pretty dry – to make it sweeter I ended up killing off the yeast by heating, and adding sugar, then force carbonating in a keg.

    In this batch I:

    • Decreased the overall sugar
    • Substituted some sugar for ldme and added yeast nutrient
    • Added extra lime rind

    After these changes, the result was much less dry, and I didn’t end up having to add any additional sugar