I picked up a pound of key limes at the store today. It won't be enough for 16 ounces, but I figured I'd squeeze a few and see how much juice I get, then extrapolate how many I need.
Jeff, you never said what you thought of the zest idea . . . a great idea, or the greatest idea? I'm going to zest one and see what I think of the aroma/flavor compared to the juice and make a call from there. I'll go with somewhere between a cup and a pint of juice since you liked both, maybe adjust down if I use some zest. It just so happens I'll be by the LHBS tomorrow, so I can pick up some yeast if needed. I'm not sure what kind of yeast I have at home, but definitely some S-05 and/or S-04. Any opinions on making mead with those?
I think that juice works well on its own in mead making. Some of the best melomels I've judged were made by substituting some sort of juice for the water in the recipe. I use zest in my witbier, but I don't know if it is needed in a mead that you've already used juice. I'm not an expert here. You should try it and see for yourself.
I'm one of those strange brewers who uses ale yeast for my meads, but that's because my most frequently brewed mead is usually a braggot. I've had good success with cal common yeast in braggots. It's all one big experiment, isn't it?
The Mohito mead that Joe originally made was as follows: key lime juice (one cup in 5 gallons), honey and water, fermented with sweet mead yeast, then mint leaves added in the secondary. Delicious.