Actually Jack fruited up—
I have 2lb of frozen jack fruit that I want to play with.
Does anyone here have experience fermenting jack? I’m thinking of making a medium gravity base mead and adding the fruit during active fermentation and seeing what happens. This would be for a 1 gallon batch.
Or should I just use a wine base of sucrose (and not waste honey)?
once completed I can make acid or tannin adjustments to taste.
ps- the 2lbs is only the fruit, no seeds.
I have 2lb of frozen jack fruit that I want to play with.
Does anyone here have experience fermenting jack? I’m thinking of making a medium gravity base mead and adding the fruit during active fermentation and seeing what happens. This would be for a 1 gallon batch.
Or should I just use a wine base of sucrose (and not waste honey)?
once completed I can make acid or tannin adjustments to taste.
ps- the 2lbs is only the fruit, no seeds.