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Why won't my porkfelwine ferment!

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If you've ever had Black/Blood Pudding, you read that and seriously contemplated whether or not it should be done for a second.
 
I thought this was serious for about 2 posts.... Then I started laughing and still havn't stopped....
 
deathweed said:
I thought this was serious for about 2 posts.... Then I started laughing and still havn't stopped....
WTF Dude.
I have a 2 gallon jar of apple juice...a 2 headed Baby pig...Born right here on our farm, and Corn sugar on top of the fridgerator. Who the hell is laughing at me?
 
So as an update, the porkfelwine actually fermented out quite dry and after being carbed has zero head retention I think mostly due to the oils from the bacon grease. The taste leaves somethign to be desired, think dry apfelwine plus salt plus a little something greasy. On the up side the bacon I fished out of the bottom of the carboy tasted delicious after sitting in the apfelwine for a few months, unfortunately I think it made me sick, so I am a little hesitant to drink any more of this stuff.

Another bad thing that happened, it was very difficult to get the grease out of my carboy, so I don't recommend making porkfelwine to anyone.
 
so I don't recommend making porkfelwine to anyone.

Thanks for being the guinea pig, yo. Like I said, animal products in beer (other than gelatin/isinglass) is almost never a good idea. But I applaud you efforts in the name of science!!!

Have you tried a PBW or oxyclean soak for the grease?
 
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