I pureed my watermelon yesterday. I then added sugar and yeast and then put it in the fermentation bucket. With six melons, I was able to make two gallons. The mix started fermenting almost immediately as it's just flavored sugar water with yeast. It should be ready for bottling in about two weeks.
4 comments:
Well, it looks OK. To be honest, I'd probably like it better as a straight drink before fermenting, than as a "wine" afterwards.
I've always felt that "wines" where you have to add extra sugar are kind of missing the point of the whole exercise, though. I mean, if I want to get drunk, and I already have sugar and yeast (and maybe a bit of molasses), I can make "Jungle Juice" directly and don't have to fool around with watermelons or dandelions or whatever other flavoring agent is proposed.
I knew a guy in college who just fermented his sugar/molasses/yeast/water without any fooling around with flavorings. The molasses was mainly added as a yeast nutrient, any flavor from it was incidental. What he got didn't taste any worse than any other alcoholic beverage I've tried, and was better than a lot of them.
==... as it's just flavored sugar water ...==
Hmmm.
I have a couple of smallish watermelons out in the garden. I wonder if watermellon jelly would be worht the effort.
Speaking of jelly, while I haven't tried it yet, I have been considering trying to make some jelly from tea. What do you think? Would that be too outside expectations?
My attempt at making melon jelly/jam didn't jell.
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