this post was submitted on 06 Jan 2024
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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This sounds awful. I think the only benefits would be: underage drinking, wine slightly faster than following a more traditional wine recipe.
If you are doing a hot ferment, you probably want a kveik yeast, as someone already mentioned. Or some spices and shit to cover all the weird off tastes. Or age them out (but if the whole point is to have wine in two weeks, I guess you won't age the wine for 6 months...)
Yeah the whole thing reads like a protip for alcoholics, and I'm saying this as a recovering alcoholic.