I stumbled upon this and I have 2 gallons of watermelon mead aging in my brew closet by coincidence. Love the episode
@micahestep7679
Жыл бұрын
You can take the wine and do additional science stuff to make something really special. Just keep your business to yourself.
@budvar45
Жыл бұрын
Made a lot of homemade wine back in the day. Might I suggest cutting back on the sugar a bit and adding minced up raisins (Or sultanas) to the bucket. Then strain out the raisins and squeeze out all the juice from them before racking into the glass fermenters. This will give the wine more body extra flavour characteristics in the background.
@micahestep7679
Жыл бұрын
Im a beek (beekeeper) try making a mead with bee bread and propolis and comb. Put the solids in a brew bag and add 1/2 of your yeast in the bag and mash it up. Drop the bag in to your honey water and you will get a mead more original than any recipe you can find. When bee trees lose a limb or tree top and water gets in the honey they take what they can untill it starts to ferment. Primates like us through the ages can smell it from a mile away. It tastes like a cross between mead and beer. People make braggots but it doesnt have bee bread or propolis. Make friends with your local beekeeper and you won't regret trying it out.
@426superbee4
Жыл бұрын
Way we make watermelon wine here is? Put the watermelon in the bed of your pickup truck let them stay there for 2 months, then cut them open and pour the wine out
@paveldzhurylyuk6076
21 күн бұрын
Why is mine watermelon jet fuel 😭
@wwsuwannee7993
Watermelon wine is what they drink in heaven, along with crisp apple cider.
@jackc6622
Thank you for taking us on this watermelon wine journey and all in one video! My nephew and I are going to give it a go before there out of season. We appreciate you man👍
@micahestep7679
Жыл бұрын
You ever make a muscadine/mayhaw wine? I did it with freshly squeezed sugarcane juice I got in Louisiana about three hours across the border. Made 14 gallons in my brew kettle with no airlock. I just put the lid on and covered it up with a clean towel. Original gravity was 1.125 and used ec 1118 and fermaid o. I put a two or one teaspoons of citric acid in to raise the acidity to help the yeast and ten packets of Lipton tea bags to improve the mouth feel.
@josephstaton4820
Жыл бұрын
I used those squiggly airlocks when I first started home brewing, but they're virtually impossible to clean. I switched over to 3-piece airlocks, a little more expensive but a lot easier to clean.
@Patrick-it8nk
Жыл бұрын
I had been given a bit of advice from someone local as to retaining a reddish color in my ferments: Beets! I had been working on a strawberry habanero wine that I wanted to be as red as physically possible. So in primary and secondary both, I had added beets I'd chopped and steamed so they softened up real good. They did not alter the taste much at all, sampling a bit between racking (I added the beets a bit into primary after the red color dissipated VERY quickly). If anything, it added a kind of "fresh" taste to it you get from like... cucumber water. Results may vary obviously, but I also should disclose I LOVE beets so there's a bias there!
@countrychickbrews4640
Жыл бұрын
I'm going to start my watermelon wine tomorrow. I want to interject here that if you have an electric juicer it's so much easier and less messy. I use my juicer when I make my watermelon jelly. It cuts the prep time down exponentially.
@fathernoon9930
Жыл бұрын
That looked so refreshing. I'm about to watch your peach video, thank you for the content!
@tonybone2009
Жыл бұрын
Thanks for sharing. I’ll definitely try making this!!!
@JK-zl7vv
Жыл бұрын
Awesome video my friend, it must be nice to live right on the water like that, looks like you have a wonderful homestead. 😎👍⭐⭐⭐
@permafrostprod1
Жыл бұрын
If my watermelons turnout good this summer, i'll definetly try to make some of that. Thanks for sharing.🍉
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