16 pounds of sugar and an asinine amount of fermentation nutrients lol
Nice! Appreciate the tip! I’ll definitely keep it in mind depending on how this wine turns out and how the eventual orange brandy goes. most of my brandies I use much easier fruit to work with, but I love the idea of citrus brandies so $100 seems like a fair investment
It’ll be a month or two till it’s ready but I’m sure I’ll make a post to this community once it’s done lol
I ended up boiling it for an hour and tasted it once it cooled, some bitterness came through and lots of sourness, I’m liking the flavor so far. I definitely want to re make this (assuming this batch ferments with how acidic it is) while using far less water so I don’t have to boil any off, maybe I’m just weird but I find over pitching yeast and not heating the must produces wonderful results, so we’ll see how this boiled batch goes lol. And absolutely agree, sour and dry are delicious ciders!
Hmm now you’ve got me wondering if there’s an enzyme to turn latex into sugar
That’s the plan lol. I’m going to over pitch the yeast out the ass but if it stalls then maybe I’ll stop being lazy and bring out the baking soda lol
For sure! I ended up boiling it for an hour, which goes against all my thoughts with making wine for distilling, but I massively overestimated the water I would need for 5 gallons and had to boil lots off. So far it’s a really meh brownish color, but the flavors about what I would want. I imagine lots of the esters and essential oils I wanted have boiled off though but only time will tell how it tastes
I have a really nice ph meter but since I’ve already deviated from my no boil process, I’m just gonna send it. Worst case scenario I learn some tips for next time (mainly I don’t feel like busting out the ph meter and calibrating it)
We shall find out! I had to deviate from my plan (had too much water) and had to boil it (for my distillations I never boil my fruit) so we’ll see how it goes!
Hard disagree, tropical cocktails are where it’s at (I say, as a primarily bourbon drinker)
That’s for sure, I converted my ender into a belt driven z axis. Lots of tinkering lol.
Everything I read on research into watermelon wine or brandy people mentioned to not bother and that it never turns out. Decided to buy and blend 6 watermelons and give it a shot anyways. I must say, my apple pie brandy was my go to crowd pleaser, but this? This easily overtook it! (Aside from the 3 hours of cutting watermelons, that was a pain)
After leaving Reddit one thing I was missing was the home brewing community, really glad to see there’s a thriving one here!
I tend to experiment and make off the walls type of beers, this one’s technically maybe a hefe? I added more grains to get it to be more of an imperial beer, clocking in at a whopping 9%. I then let it sit on 6 pounds (2.72kg) of blue berries and 4 pounds (1.81kg) of kiwi. It came out deceivingly light tasting for how strong it is, but it’s got a nice tart flavor on the back end from the berries and kiwi.
Can confirm. Especially after boiling there is a stupid amount of mush. Last I looked at the fermenter it seems to be starting up alright! Guess we’ll find out in a few days though lol