How would you add lime juice?

Ingredients
1

So I want to add lime juice in the secondary, and one guy suggested using 1/5 campden tablet per gallon of juice the night before, then pour into secondary. He said too many bugs live on fruit to just squeeze into secondary. What are your thoughts though? What’s a good way of going about it?

2

You don’t need the camden tablets. While it is true yeast live on the skin it is also true that you can mostly just wash them off. You could go so far as to dump the whole fruit into a sanitizer solution like star san if you are really paranoid.

The question is do you really want to add the juice? In my experience you are better offf using the zest. Be sure not to get into the pith if you can avoid it. But the zest will give you better overall lime flavor.

3

Following Drew’s blood orange saison I froze blood orange juice in season, and added it later to secondary.

4

I would add zest too. A very small amount of kefir lime leaves can also be interesting depending on the beer.

5

I currently have 10 g of lime zest and lemongrass sitting in the fermenter after FG has been reached. After many batches this amount has worked well for 5 gallons of American blonde. In the past, I have also squeezed the juice of a lime or two directly into the fermenter with no ill effects.

6

We make tinctures from the zest and blend to taste at packaging.

7

I’ve used True Lemon and True Lime (the powdered stuff) with good results in kombucha and meads. I believe Mike Tonsmeire posted about using it recently as well on his blog (http://www.themadfermentationist.com/2014/09/lemon-berliner-weisse-recipe.html). It’s easy to add to taste in the glass, then scale up to the full batch size.

8

I usually add my lime juice to tequila and Triple Sec.  Some crushed ice and salt usually…

Wait, that may not be what you’re asking.  ;D

Paul

9

Put de lime in de coconut…drink 'em bote up.

10

I’ve used fresh lime juice in a beer and it tasted great and lasted well. I would suggest squeezing a few limes into a sanitized glass/pitcher and then add a small portion to the bottom of the keg. Rack beer on top and let it mix well. I also used lime in conjunction with another fruit to balance out the acid and sharpness. Enjoy!