I'am fairly new to home brewing and at a local grocery store they have grapefruit on sale. 8 lbs for $1.99 to be exact. And I was thinking about trying to make a wine with them but I tried looking online and haven't found any recipes. Does any one have any suggestions or is their any reason why people don't make grapefruit wine. Help will be appreciated.
Need help with a recipe
- Thread starter loren601
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The reason I haven't tried grapefruit wine is provably because it would taste like crap. It's literally going to get more sour after fermentation. Also, fermentation would be difficult. Yeasties are not fans of high acid liquids.
I mean, give it a shot. Maybe it'll be bangin. Who knows. Add a bunch of sugar, maybe some yeast nutrient, and top it off with some water. Just consider it as a learning experience.
For the record, whenever a weird juice is on sale at my local grocery, I usually ferment it out of curiosity. Pomagranate/blueberry going right now. I made a 17% pomagranate wine not long ago, which came out well. Just a punch in the face.
Happy fermentations.
I mean, give it a shot. Maybe it'll be bangin. Who knows. Add a bunch of sugar, maybe some yeast nutrient, and top it off with some water. Just consider it as a learning experience.
For the record, whenever a weird juice is on sale at my local grocery, I usually ferment it out of curiosity. Pomagranate/blueberry going right now. I made a 17% pomagranate wine not long ago, which came out well. Just a punch in the face.
Happy fermentations.
gratus fermentatio
Well-Known Member
Grapefruit wine is a very nice wine! I really like Jack Keller's recipes and have done the first one.
It's one of my favorites.
It's one of my favorites.
LoneTreeFarms
Well-Known Member
i'd say go for it, for two bucks it'd be worth the experiment
Acid blend is a blend of three acids- malic, tartaric and citric acids. So, it adds acids, not decreases them.
It's not sour. It turns out dry, unless sweetened after stabilization. But it's not sour.
z
Bentonite goes in 24 hours before the yeast (as does the campden).
If you've already added the yeast, well, oh uh.
I never use bentonite, so you're fine if you left it out. Or you could add it much later, after fermentation ends.
Campden must go in 24 hours before the yeast, though.
Bentonite goes in 24 hours before the yeast (as does the campden).
If you've already added the yeast, well, oh uh.
I never use bentonite, so you're fine if you left it out. Or you could add it much later, after fermentation ends.
Campden must go in 24 hours before the yeast, though.
Wild yeast and bacteria from the grapefruit will ruin the wine.
I don't know what to tell you. The recipe is very clear, and very easy to follow. You can try to add yeast later, if this first yeast dies. But just follow the instructions. It's super simple, step by step, with all the ingredients listed. No bentonite anywhere.
LoneTreeFarms
Well-Known Member
yooper you're my hero. i see you do both beer and wine, i'm in the process of doing beer as well, are you doing all grain or biab or extract? any chance we can see pics of the set up?
thx
Ben
I started brewing beer long after I started making wine (maybe 10-12 years later). My beer set up went from a big pot and a bucket to a pretty complex all-electric indoor HERMS. I have more photos in my gallery (don't want to hijack this thread), but here's one photo of my current set up:
