Common Fruits That Are Dangerous to Ferment
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- Опубліковано 13 кві 2024
- These fruits are common but can be very dangerous to ferment. The seeds, and skins of some fruits contain poisonous substances. If the wine is fermented on the skins and seeds, these toxic substances can be extracted. When dealing with fruits like peach, pear, apple, apricot, lychee, star fruit, lychee, ackee, and others, it is very important to understand the dangers.
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Any Indian's watching this channel? We eat mango skins all the time. We even pickle the mangoes with the skin and preserve it for long periods. Never heard of anyone having an issue with it. Not sure if we have developed some kind of immunity to it.
Thank you for commenting! That is interesting to hear! I know many people are not sensitive to poison ivy, but many (like me) get destroyed by it. If you aren't sensitive to the chemical I suppose it is less of a concern.
I even eat mango skin from fruit😂 and they shure are delicious.
@@wizardwatching6710 Have you ever gotten poison ivy? I wonder if you are one of the lucky ones who are not sensitive to it.
@@TheHomeWinemakingChannel if that's the case then I guess that all North Indians are immune to those because we are some point in our life were beaten by scorpion grass also know as forget-me-nots and it's name has a lot of literal meaning ☠️☠️☠️
Edit - i forgot to add that we even eat those as vegitable too so 💀
Yes, Caribbean Island girl here and we eat Mango Skins both ripe and green! So delicious...
(Though some people's lips do itch a bit if eating the green skins).
My Dad made delicious Mango wine (which is what got me started in wine making), but he didn't use the skin
I made some castor bean wine and gave it to my neighbor. I havent seen him since, i hope he liked it.
Ha ha ha let me see. You were not too fond of your neighbor, right? Ha ha haaaaaaaaaaaaaaaaa
Bawhahhahahha
I’m from the Caribbean. A few years ago I made some star fruit wine. And i got really sick after drinking it. I never attempted that wine again. So thanks for this video. Good information.
My friends and I would eat so many mangoes from the skins, the same way you’d eat an orange slice, during our travels abroad years ago, and stopped when some of us started to get awful itchy rashes around the mouth. We learned afterward that the skins contain the toxins you mentioned, and we were probably not accustomed to eating off of them the way we did.
Thanks for sharing! The mango skin is a unique one in that it doesn't affect everybody. A lot of commenters seem to think that it is perfectly safe because they have never had a reaction to it. As somebody who gets lit up just being near poison ivy, I have no desire to load up a wine with the same irritating chemical.
Don't ferment the seeds... simple😊
Pretty much! Unless it is red wine grapes, then ferment them and enjoy!
Have you ever tried to de-seed a strawberry? Its damn near impossible! But, since "most people" can eat a strawberry and its seeds, without harm, then its okay!
Always wondered why when I ate a bunch of fresh mangoes my stomach will always get f***** up
I made several times mango wine with skin included and i've never had any problem ...beside getting drunk
Thank your videos are my first stop, I’ve been making wine for 5 years now and I learned all I know from your videos and I’ve had some wonderful wine and some ok wine but mostly really good wine. 👍
That's great! I'm glad to have made an impact!
@@TheHomeWinemakingChannel . The greatest things you stress are sanitation, next thing I’ve learned are no over rip or not quite ripe fruit. all my fruit is picked only on a daily basis and cleaned washed and frozen. And never over work the skins of the fruit. I’ve decided to skin all my Rhubarb before adding to my primary when making strawberry Rhubarb wine.Thanks for the time and hard work you put into your videos it so incredibly helpful. ❤️👍
Great stuff, thank you.
I make wines from all sorts of things and it's good to be reminded that there are some potential risks to be aware off.
Plus any folks that are into distilling fruit and vegetable mashes will contain much more methanol than those made from grain and sugar..
Great tip.
Where'd you get the twisted air lock that has the bead in the end? It's freaking cool looking.
I got the cool glass airlocks from EC Krauss before they went out of business. They were cheap too. A few bucks each. I wish I had a good source for them now but I don't. I did get some more glass ones from Europe but they are too small of diameter for any stoppers I have.
Nice glass double bubble air lock! I have one, just like that. 😊
Cherries as well!!! I’m glad you made this video. I was going to make a cherry wine this summer
Thank you! You can still make the cherry wine. Just make sure you don't ferment on the pits!!!
I once almost killed myself with cherry pits. I openend a cherry pit and ate the core of one. It tasted nice like almonds.
I was looking up a recipe while opening an other core, only to find out that are lethal :D
This video is regurgitating a common myth, you can 100% ferment whole cherries with the pits. There are no issues with whole pits, they need to be split open to even access the cyanide compounds. I just throw my fruit in whole, ferment, and remove. I do the same with peaches and apricots as well. Have you ever had a Belgian Kriek? Belgian brewers ferment on whole fruit.
@@jeremyolsen keep in mind that alcohol is a solvent. Many home wines can get into the 15% ABV range and are fermented with 100% fruit (no water added). With a Belgian kriek, you are at around 4% ABV and 10lbs of cherries per 6 gallons. With a skin fermented cherry wine, you are at around 100lbs of fresh cherries per 6 gallons. With much better extraction (higher solvent ratio) and around 10x the pits, I think it is worth taking some caution.
@@TheHomeWinemakingChannel What is the extraction ratio of amaygdalin from whole cherry pits in ethanol vs water?
Great reporting, thanks
Thank you!
God I love this channel
Thank you!
Absolutely make wine from Lychee. In Aus we eat heaps of lychees up here in northern NSW and it makes great wine
We Caribbean people eat Mangoes green or ripe with or without the skin and never had a problem, I presently live in USA and cooks Curry Mango with the skin and still don't have a problem and I am not sensitive to poison Ivy.
If you had a PO box that i could send a commercial soda to, would you try it and consider making a video about if it would be worthy to ferment into a country wine? It's made in NJ and I have to order them because my grocery store doesn't carry anymore but it's a pretty good ginger ale product.
Very helpful and something I would never have considered! Hopefully this will spare a few people from any illness. Pulp only it is then. Thanks!
Thank you! Yes, when in doubt, pulp only. There are many fruits, like grapes, where the seeds and skins can be beneficial to the wine but with "country wines" it is best to do some research first.
I love ackee! I can’t imagine making wine with it.
Elderberries are also toxic without being cooked.
I have family members who has gotten quite sick from mangos. I’m not allergic but it still feels like playing with fire every time I peel one. 😬
This video is a real eye opener for many of us.
i have eaten mango skins before and never had such an reaction, makes me wonder if the type of mango matters in this case
Thank you. You jogged my memory to punch down my strawberry wine.
Glad I could be useful! Lol.
Nah it's when I'm stressing my guts this September picking my Vidal blancs going "what the hell have I gotten myself into" that you will be much more useful! Lol. Great channel, a jem on the UA-cam.@@TheHomeWinemakingChannel
I've done a lot of Asian fruit when I lived in Thailand. Star fruit always ate a bunch and never got sick, everyone always eats the whole fruit. I have never made mango wine, even though we have 30 some trees on the property. Palm fruit was another consideration but I never got around to it, I probably would peel it first because the skin isn't so flavorful. Here in Northern Idaho I was planning on a double batch of cherries this summer so I will make sure to get most of the pits out.
As long as you don't have kidney issues, star fruit should not really be a problem. But for people who do it is probably worth steering clear of any real concentration of star fruits!
I have made at least 3 batches of tart cherry, sweet cherry, blueberry and strawberry mix you can buy at Sam's or Walmart. Grant you it was only 2, 3 lb bags for 6 gal batch. So maybe only 2 lbs total of cherries. No side effects. Have had a few straight cherry store bought wines that tasted like cough syrup yuck. For pear and apple wine I cut out the core so no seeds. Thanks for the info
Yep that is probably not too concerning. Normally 6 gallons works out to about 90lbs of fruit if you were purely using the juice inside.
Hi can we add banana skin in the fermentation tank because it has a nitrogen source?
I love rhubarb wine but worry about the oxalates . Is there much in the juice ? Does the wine making process reduce the level to the point where it is no longer a worry?
It is the leaves that contain the oxalates. So it really depends on how the juice was made.
@@TheHomeWinemakingChannel Rhubarb wine is made from the stalks only.
Dont use nutmeg. The stuff i made should be given to prisoners that need interrigation, I was trapped in my own head as my mouth run rampent.
Like I was not drunk and I was aware that I could not move, but someone kept asking me questions that I did not want to answer, and out it went.
On the plus side they removed the child lock from the internet after finding out it does not actually work.
Yikes! Was that from a wine or just from eating a lot of nutmeg in something else? Good to know for Christmas themed wines and drinks!
@@TheHomeWinemakingChannel I ground up 15 nutmegs and and put them in some mead whils it was brewing, i didn't bother syphoning the mead out when it had finished brewing due to the container having a 1inch or so gap between the bottom and the tap on the barrel. So all the gross must and stuff had settled out. The flavour was nutmeg. Side effects unforeseen.
Is it something about the fermentation with mangos that makes the skins a problem? From what I see online mango skins are safe to eat.
Thanks for the video, helpful info.
Mango skins are not universally poisonous like some of the other things in the video. They contain Urushiol which is the compound found in poison ivy that many people are severely allergic to.
Chockecherries? I made wine and is excellent.
look at my comment on a video you made 2 years ago When to pick red grapes.
Hey brother, are you sure about mangoes? I live in Jamaica W.I. and we eat quite a lot of mangoes very regularly and we usually eat the skins as well. I have been eating mango skins since childhood and am now in my mid 60s. Maybe I have been very lucky.
The Mango skins are not poisonous but contain the compound urushiol which many people are allergic to, and some people very severely allergic to. It is the same compound that causes a rash from Poison Ivy.
WOH!
What about boysenberries?
Interestingly, research the history of Vitamin B17 or Amygdalin.
are cherry seeds dangerous?
I would imagine they are the same as Plums and Peaches since they are also in the Prunus family.
Only if crushed and eating in large quantities. They are totally safe when fermenting.
What about cider making? Always contains the seeds of apples or pears
Are you fermenting on the seeds, or pressing fresh then fermenting the juice? Normally with ciders you will press them ferment vs ferment then press like a red wine.
I'd stay away from apple seeds, just to be cautious!
I have made mango mead many times, made more than 50 different flavors when I owned my brewery.. just stupid information from this channel
Did you ferment on the skins or just the fruit or juice? The fruit is perfectly safe to make wine or mead from. It is the skins that you do not want to extract from, and many other wines, we intentionally will extract the skins
@@TheHomeWinemakingChannel I have always left the skins on when making mead, especially smaller fruit because it's too much of a hassle to take it off. I do freeze fruit as it will split the skin for you and allow the sugars to come out during protein rests.. I have used every type of fruit I could get my hands of, have made more flavors than Baskin Robbins ever had and had lines at my door waiting to buy it..
Huge fan of the channel but not enjoying some of the new videos as much with the odd B-roll clips.
a ja robię wino z wiśni od kilku lat , fermentuje tydzień na pestkach i nigdy się nie zatrułem :) , a wino wychodzi super z lekkim posmakiem migdałowym :)
Can you do a video about how to make blueberry wine? I live in a cold climate where blueberries are plentiful but grapes are difficult to grow.
I probably will in the future. I made a few blueberry wines from berries that were sorted as over-ripe at a farm, which is still good for wine. I did both skin fermented and pressed about a day on the skins. In my opinion the wine pressed early was quite a bit better. In both cases I had to back sweeten. To most people, the skin fermented tasted "dry" even with about 2% residual sugar. The citric and malic acid in a blueberry really throw the balance out of whack without some sugar. You can put it through MLF but then you will wipe out virtually all the natural acids and lose the identity of the fruit.
packing the pounds its lookin like lad