2 dozen limes
1lb raisins, chopped
1 gallon water
1 tsp yeast nutrient
Peel limes and set aside. Place peels in fermentor. Dissolve sugar in 2 quarts boiling water; pour over peelings and let stand for 24 hours. Squeeze limes. Combine remaining 2 quarts water with raisins and lime juice. Squeeze limes in a separate container. Strain peel-water mixture into raisins and lime juice mixture and discard the peels; add yeast and nutrient, and put entire mixture into fermentor. Ferment for 2 weeks, stirring daily. Strain and pour into secondary fermentor. Age for at least 8 months.
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