Brewster2256
Well-Known Member
Picked the grapefruit tree of an old acquaintance and filled 3-4 boxes of huge yellow spotted fruits. Juicing them resulted in a tart, bitter drink. I have no experience making wine, and very little in brewing beer for that matter, but I decided to try my hand at a grapefruit wine.
Juiced the suckers until I had about 1/2 gallon of grapefruit juice, added a couple cups of juiced apricots, roughly 2 pounds of assorted sugars laying around the kitchen, and brought it all to a boil. I figured these grapefruits were very acidic, supposedly around 3.5, and I had a vague notion that baking powder was a fairly harmless basic compound - so in went a couple teaspoons of that. The only yeast I had around, were a couple containers of washed ale yeast I had in the fridge. After I cooled down the grapefruit concoction to around room temperature, I pitched the yeast in a 1-gallon wine jug and hoped for the best.
Any possibility of success?
Juiced the suckers until I had about 1/2 gallon of grapefruit juice, added a couple cups of juiced apricots, roughly 2 pounds of assorted sugars laying around the kitchen, and brought it all to a boil. I figured these grapefruits were very acidic, supposedly around 3.5, and I had a vague notion that baking powder was a fairly harmless basic compound - so in went a couple teaspoons of that. The only yeast I had around, were a couple containers of washed ale yeast I had in the fridge. After I cooled down the grapefruit concoction to around room temperature, I pitched the yeast in a 1-gallon wine jug and hoped for the best.
Any possibility of success?