Westwind7
Active Member
- Joined
- Jul 31, 2018
- Messages
- 33
- Reaction score
- 24
damit man.lolBeat ya to it by a few seconds
I’ll have to get my notebook out to respond with a recipe. I’m not where I can get to it right now.Got a recipe for that? Got my grandson a watermelon the other day and started going hmmm....
I did? Must have been for the color.... Maybe... Sucks getting old...I would like to compare notes also. Mine is a mild pink yellow color. Blacksmith recommended a little cherry juice. I think I will try that when the melons [emoji525] are ripe. My 2018 watermelon [emoji525] is good. Just hoped to keep the pink color.
I did? Must have been for the color.... Maybe... Sucks getting old...
Got a recipe for that? Got my grandson a watermelon the other day and started going hmmm....
In this case the heat is your friend. Don't boil.it, just simmer. Like a tomato sauce. Or spend alot of time breaking down the melon flesh. I made the mistake.of scaling up.to 6 gallons before I realized how much work this is. And my plan of using my immersion blender died when I cut open the first melon. Apparently seedless now means " we picked this early so it has mostly immature white seeds, but also contains a few brown ones. " don't want to blend up any of those seeds.
It IS a lot of work but the rewards are sweeter when you do it from scratch. There are also concentrates available you can purchase if this is the course you want to take to just try making your own that way.It is now 2:30 something in the morning here. The sun was up when I started this. But everything is done, must made, kitchen cleaned, etc.
This is my first country wine made with real fruit. Westwind made it sound easy. It's a lot of work.
On the plus side I have just over 6 gallons of pure watermelon juice.
I will buy store juice for topping up....
Yikes! I forgot to include the pectic enzyme in my recipe! So guys and gals, don’t forget this ingredient. I think I used 1 tsp.Nah. I'll find better melons for the next batch. But one of the juice companies, tropicana I think, does have a straight watermelon in half gallons, so that WILL be my top up. Not rendering another melon just for a few oz.s.
I did add pectic enzyme to the mix, so now I wait to pitch.
I don’t have my notes here but I thought it was 1 tsp. In 2 gal. I’m probably wrong on the amountApparently, mine says 1/4tsp for 6 gallons, my campden tablets are one per gallon which is so much easier than trying to figure out what 1/6 of 1/4 tsp is.....
I don’t have my notes here but I thought it was 1 tsp. In 2 gal. I’m probably wrong on the amount
Me too Blacksmith. It will be a well earned victory so let’s pray for the best!! You had me going for a minute there and I was thinking uh-oh, screwed up this batch of 2 gallons!Brain fart! I was quoting the amount for my K-meta.
Enzyme is 1/2 tsp per gallon.
Pitched it just a bit ago. I really hope this turns out well.
New nutrient with energizer was used for this. Holy Hannah it's like it has a turbo charger. I have never had this vigorous a fermentation.
Hmm? If the ferment is that rapid may be getting to warm? What temps you got?Super ferment. I got it at my LHBS for $15.99, it is also available online from the manufacturer for $9.99 + shipping.
Is it normal for this to have a slightly off odor? Almost like it's trying go go bad?
Yea,if ambient is 72 and a vigorous fermentation you may be Damn near 80 in the fermenter. That's to warm. Proly sulfur you smell.cool er down if possible. Imo.no Idea. the house is 72F. the description of the smell is the best I can give. It doesn't exactly smell like it's going bad but very similar almost musty odor.
no Idea. the house is 72F. the description of the smell is the best I can give. It doesn't exactly smell like it's going bad but very similar almost musty odor.
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