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Old 02-22-2011, 02:15 PM   #11
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I throw a change up into the whole process. I use distiller yeast and ferment at 85F in an acidic (low ph) juice. By under ripe, I am saying I need to let the watermelon sit out for a week before using it to dampen the green taste. For me, the alcohol reaches a preservative level in a mater of hours.

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Old 02-23-2011, 09:09 AM   #12
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Well turbo yeast does work very fast at 85F but in my experience not every fruit or veggie out there is made for fermenting,I tried a pineapple wine and it was awful, not every recipe from Jack Keller's website is good to try, I mean just imagine celery wine or even worse onion wine, bleach.

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Old 02-23-2011, 09:21 AM   #13
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Yeah on his site it says that the Garlic Wine won first place or gold medal,I wonder what crazy wine show would award 1st place to a garlic wine.
Maybe it's just me but I'm the sort of person who thinks that garlic ice cream(or wine) is not a brilliant idea, seriously garlic is for cooking not desserts or wines,and I think the same about the other vegetable wine recipes and the watermelon one.

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Old 02-23-2011, 06:22 PM   #14
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Quote:
Originally Posted by Brew_Master View Post
I tried a pineapple wine and it was awful.
I made a Berry blend wine that wasn't as fruitful as I like so I dumped a 48oz can of pineapple juice in it after stabilizing and it turned out great.
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Old 02-23-2011, 07:32 PM   #15
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Quote:
Originally Posted by CampFireWine View Post
I made a Berry blend wine that wasn't as fruitful as I like so I dumped a 48oz can of pineapple juice in it after stabilizing and it turned out great.
Ever try wine grapes or grape juice for a dry wine? Or is it all fruit wines?
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Old 02-23-2011, 10:23 PM   #16
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Ever try wine grapes or grape juice for a dry wine? Or is it all fruit wines?
Too much tannin and bitter after taste in typical wine grapes and grape juice for me. The closest I have came to that was white-grape but still not close. I never dry out my wines.
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Old 02-25-2011, 09:12 AM   #17
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Hey to each his own, some people are just old fashion and consider true wine only made from good grapes,after reading this thread http://www.homebrewtalk.com/f25/nast...aiting-218596/ I noticed pretty much everybody has a bad experience with pineapple wine.

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Old 02-25-2011, 10:35 PM   #18
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I like to make country wines. I leave the grape wines to the experts in Italy. (I prefer Italian wines, though the French do a good job)

My favorite homebrew wines so far are Strawberry, Strawberry Rhubarb, Blueberry, Apple and I even enjoy Sumak.

I expect the body to be light on the watermelon. The flavor as well.

I plan to try a sweet cherry, a sour cherry and a strawberry/kiwi.

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Old 03-03-2011, 01:09 AM   #19
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I'll be freeing up a carboy to rack this into tomorrow. My Black Mead will make it's new home in some gallon glass jugs to bulk age.

I grabbed an autosiphon from the brewshop a while back, it rocks!

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