Thanks, I follow Jack's wineblog using my Google Reader, but I didn't know this existed.
Originally Posted by gratus fermentatio
I'm guessing you'll be using at least 3lbs of fruit/gallon or more
Wow, I've always used a 1lb/gallon of fruit to 3lbs/gallon honey ratio. I've never tried that much fruit before. However, I usually weigh the fruit after pitting, skinning, stoning, freezing, etc. so I'm not weighing the "unprocessed" fruit. Only the portion that I use. Do you really think I should use 3lbs of dates and 3lbs of honey for a 1 gallon batch? I'm sure it won't be "bad", but it sure puts the cost of melomel right into the stratosphere.
Originally Posted by fatbloke
Are the dates dried ? or fresh ?
Only because dried dates often have some slightly strange preservatives i.e. some sort of oil - and/or some chemical preservatives as well.....
If they turned out Ok, then I'd be thinking of using some in secondary (pitted and chopped in a mesh/muslin net), then some more in tertiary i.e. to steep the fruit to get some flavour of it..... again in a muslin/mesh bag, pitted and chopped.......
That makes sense. My wife made date squares this past weekend which gave me the idea. Personally, I think you may as well chug Castor oil. Has the same effect, if you catch my drift. hopefully you're upwind...
The dates she used say "Whole Fresh" on the package and I can't see any preservatives or any ingredients on the package. However, I have never seen them "spontaneously ferment", so there must be some preservative somewhere. Any ideas on how to proceed?