This is my 4th batch of lime wine (Skeeter's Pee), and thought I'd share what I've learned. Perhaps because of its acidity and also because it is a winter crop, it has a reputation for becoming "stuck" or slow starting of fermentation.

I found the use of Lalvin wine yeast seems to work best as the yeast. But, I wrapped the primary fermenter in a bath towel along with one of my seed starting grow lights - to give the batch a bit more heat.

It also needed a 2nd helping of yeast nutrient. I was a bit reluctant to add the nutrient - because it smelled a lot like ammonia. If there are any wine makers that would comment on this, would be most appreciative.

Perhaps it would be best to freeze the lime juice until temperatures in-house are more conducive to the fermenting process.

Bejay

P.S. Sorry Digdirt.

B.

IMSC, yeast nutrient provides nitrogen, which might explain the ammonia smell, ammonia being a nitrogen compound. I would expect the smell to go away as the nutrient is used up. But I have never used yeast nutrient.

Jim