Winemaking from fresh juice: Onion

[PatrickSweetman]

Day 01: 21 March 2014
3 litres of juice from 8 kg onion.
The onions were peeled, juiced, and filtered through cloth.
Specific gravity = 1.0361 = 10.0 % sugar.
Yeast was added.

By day 2 fermentation had not started, so the high S.G. was ascribed to suspended solids and not to dissolved sugar.
Day 02: 400 g sugar added.

 

[MedicMang]

Sounds gross.

 

[dryboroughbrewing]

Sub'd this sounds like it'll be a trainwreck, but you never know do let us know how it tastes.

 

[PatrickSweetman]

If it retains the full piquancy of the onions when it is mature then it should be useful as a marinade. It doesn't have to be a palatable drink, though that would be nice. I also have carrot, celery and ... cabbage fermenting.

 

[MedicMang]

It does sound interesting. I didn't mean to be so harsh. It probably would be a nice marinade. Hope it works out for you. I bet the carrot one is bangin.


Sent from Cheese Doodle Land.

 

[ong]

It would be interesting to combine some stuff purely towards making a savory cooking wine... you could even include some pot herbs as a bouquet garnis. Bay, savory, chervil, tarragon. Or something along those lines.

 

[PatrickSweetman]

Day 03: Only very slight evidence of fermentation. Maybe something in the onion is suppressing the yeast. I will leave it a couple of days to equilibrate.

 

[Twerp129]

All sorts of funky acids in an onion, I can't imagine they're happy yeasts.

 

[PatrickSweetman]

Day 05: Added an active starter culture prepared overnight with fresh apple juice. Later, bubbling every 8 seconds. Only time will tell if it takes off.

 

[Arpolis]

You sound like me and some of my experiments. Best of luck to you. These are often terrible to drink but make great marinade.