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When Life Gives You Limes Make Wine
Faith Chadwick — Marcellus, Michigan asks,
I am making a lime wine and I used honey instead of sugar to bring up the brix. I’m doing a 3-gallon (11 L) batch. The recipe that I found said to zest the limes so I zested 21 limes. When I racked it, I tasted and it has a very strong lime peel taste. Is there any way that I can tame that?