Emba
Jarjar Sphinx
★★★★★
- Joined
- May 19, 2019
- Posts
- 65,557
I make my own booze but I'm tired of the too quick effect of strong drink...
And hard apple cider is an expensive hassle! (Good luck finding American Apple juices);;
so, I decided to try something different.
freaky fruit wine...
sure I could buy dubious fruit from the store and mash it up..
but it's a hassle....
so, I bought a bunch of 14oz organic jellies from France. Non GMO and tested clean too! Not cheap, but easy AF. Less cleanup is nice.
one 14oz jar of fruit jelly/preserves/
+one gallon clean water.
+one pack of fast bread yeast
+ time...
(in a fermentation vessel)
apx 3 days (warm weather) to a week. (Or more... If colder...)
i figure the proteins in the pectin will allow the yeast to over produce alcohol... Making a stronger bev. 21+℅?
strawberry and blueberry.... & Mixed berry's...
if it's too strong I'll just water it down to be a wine cooler.... Refreshing!
And hard apple cider is an expensive hassle! (Good luck finding American Apple juices);;
so, I decided to try something different.
freaky fruit wine...
sure I could buy dubious fruit from the store and mash it up..
but it's a hassle....
so, I bought a bunch of 14oz organic jellies from France. Non GMO and tested clean too! Not cheap, but easy AF. Less cleanup is nice.
one 14oz jar of fruit jelly/preserves/
+one gallon clean water.
+one pack of fast bread yeast
+ time...
(in a fermentation vessel)
apx 3 days (warm weather) to a week. (Or more... If colder...)
i figure the proteins in the pectin will allow the yeast to over produce alcohol... Making a stronger bev. 21+℅?
strawberry and blueberry.... & Mixed berry's...
if it's too strong I'll just water it down to be a wine cooler.... Refreshing!