How to Make Homemade WINE - Fruit PUNCH WINE!
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- Опубліковано 12 вер 2024
- Welcome to our channel! In this exciting video, we dive into the world of fruit punch wine and answer the burning question: Should YOU make fruit punch wine? Join us as we explore the fascinating process of turning juice into wine and discover if it's worth the effort. Get ready for a fun and informative journey as we share our experience, tips, and honest thoughts on this unique concoction. If you're a wine lover or just curious about unconventional blends, this is the video for you! Grab a glass and let's uncork the adventure of fruit punch wine! Don't forget to like, subscribe, and hit that notification bell to stay updated on all our upcoming taste tests and DIY wine experiments. Cheers! (Description 90% provided by ChatGPT)
Ingredients:
32 fl oz (.946 liters) Pineapple Juice: amzn.to/3Nz7p7k
32 fl oz (.946 liters) Pear Juice: amzn.to/43YIMrD
32 fl oz (.946 liters) Cranberry Juice: amzn.to/3ray56K
32 fl oz (.946 liters) Black Cherry Juice: amzn.to/446Jx1X
8 oz Black Tea (one tea bag steeped in water)
2.5 grams Fermaid-O: amzn.to/3rbP2Og
1 lb 2 oz (.51 kg) Sugar
Zest of one Lemon
Zest of one Mandarin Orange
1 package Lalvin 71B yeast: amzn.to/3D0AB1W
Additions:
1/2 teaspoon Pectic Enzyme: amzn.to/46qK4gR
Back sweeten with Allulose to 1.034 gravity: amzn.to/3Nx2Fix
28 grams Sugar for Carbonation (you can also add some fresh yeast at this point, which might have aided us in this particular brew)
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Homebrew...
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Little Big Mouth Bubbler: www.northernbr...
Star San: amzn.to/43nCG37
Stirring Paddle: amzn.to/46xsM1p
Hydrometer Kit: amzn.to/3rfegvi
Baster: amzn.to/43nCUHv
Scale: amzn.to/3pvxNac
Vegetable Peeler: amzn.to/3XBHUXm
Belgian Tasting Glasses: amzn.to/3XOVMhr
Auto Siphon: amzn.to/3Nx3S9z
1 Gallon Carboy with Airlock: amzn.to/3rcziL3
#fruitpunchwine #winefromjuice #homemadewine
Our Favorite Pitcher: amzn.to/3NB2Hpz
Bottling Wand: amzn.to/3XxBBEg
16 oz Clear Swing Top Bottles: amzn.to/3NWuFxq
Fun T-shirts: city-steading....
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
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I was waiting for the Cornholio reference, and it happened. Life is good, and I'm still effectively fourteen at times.
My grandfather in Hungary in the 30's until he passed away in the 70's used to make his own wine from grapes. I was brought up in the UK so was never taught in wine making. My father was never taught as all adult men in Hungary during the war including my grandfather were rounded up by the Russians and sent to Siberian prisoner of war camps. My grandfather who was a family man not a military man came back after the war my father was boisterous and spent his time in Budapest until the revolution in 1956. I have now retired in Thailand and watch your programmes daily for knowledge and to start making my own for personal use. Fruit here is grown in abundance including exotic fruits and cartons of juice are readily available from the store. I have a very large garden and grow many fruits so it is free for me. Your programmes have given me the inspiration to start making brews. I noted on one of your programmes you mentioned diabetes as I am diabetic.
I keep a spray bottle of sanitizer and water solution, which i have used to refill an air lock.
I'm glad you used only one jar of cranberry juice. Straight cranberry juice is a blood thinner. I know this because I take a blood thinner daily, and was almost hospitalized using one 8z cup a day.
The more ya know.
Teen Spirit refers to the deodorant line made by Mennen. It was marketed towards teen girls and game in Strawberry, Pink Crush, Berry, Baby Powder, and other scents.
Kurt Cobain at the time was not familiar with the deodorant brand, but Kathleen Hanna wrote "Kurt smells like Teen Spirit" on Cobain's bedroom wall. Kurt then wrote a demo Teen Spirit, which Butch Vig liked and later transformed into Smells Like Teen Spirit because this was written on his wall.
So in essence Teen Spirit is the smell of cheap fruity bright scents marketed to younger girls.
"When in doubt, gasses out" - HELL YES! Two, please!
For the completely metric folk out there:
On a home wine maker’s website I found that in the champagne region, vintners add around 24 grams of sugar per litre of dry wine. This is because they want extra pressure, as they will in time purge out a frozen ‘plug’ of wine containing the lees produced by bottle carbing. When you don’t want to go through the process of removing that little bit of extra lees, they recommend using 16 grams per litre of wine.
Assuming Brian and Derica had 3 litres of fruit punch wine, 28 grams of sugar equal to 9.3 grams per litre. Assuming they had 4 litres it would have been 7 grams per litre. Assuming they had a full US gallon, it would have been 7.39 grams per litre.
This means mild carbonation. For ease of calculating and because I’m quite a lazy person I go for 10 grams per litre. It won’t go crazy, won’t fizz up your nose and make you belch. But it results in something that’s got a lively sparkle that’s not offensive. I’ve tried 5 grams oer litre and that almost comes across as accidental carbonation, almost just mildly petillant with the added aggravation of sediment.
I want to make sparkling fruit punch wine now. Sounds delicious!
EDIT: your comment about wanting capsicumel sweeter than regular wine or mead makes sense. Fruit pairing experts tend to recommend sweeter wines with spicy dishes.
EDIT 2: Derica’s argument makes sense as well where food pairing is concerned. Fruity wines with some astringency are recommended both for spicy dishes and for dishes with fruit notes themselves. 😊
Ah, the ease of the metric system.
There's a rumor--which could be true, I don't know--floating around the internet that the reason the US doesn't use metric is that pirates stole the measuring standards. That's too wild to not be true.
thank you, i'm always seaching for online tools to change to metric, great work
@@ramonsalvatierrahealer - Those online brewing calculators that either have you use a style of beer for reference, or work with grams of carbon dioxide dissolved in a gallon/litre of liquid annoy me. So I went on a hunt for grams of sugar per litre for wines. There’s surprisingly little information out there and I was about to reach out to a contact at a champagne house when I happened across a website with the info I was looking for. Happy me… lol.
It’s true! Long story but that is the basis.
Fast fermentations are fun. The first time I made an IPA I had no idea how violently beer ferments. I had a blow off tube into a jar and just sat there in amazement how much CO2 was produced. Like enough to fill a Zeppelin.
My recent apple cider was a freakin' volcano. It waited 4 hours until I had gone to bed, then filled the pan I had put it in. The next morning, it looked like I had an aquarium pump running in there. It was done in about a week, but now it's sulphurous rhino fart city, plus the sulfur taste is horrendous, so I'm going to work on that. Yeast was 71B.
I am so glad you guys show the failures (in regards to a lack of carbonation) as well as the successes. This week I opened a pyment that was meant to be sparkling only to find it as flat as a pancake. I am sure it will happen to everybody at some point in their homebrewing career
Well… it’s real life. Not everything works out as planned, knowing how to recover is a big skill I think people need to understand :)
Generally, I also drink after Ive ate my food. However... a dry Red Wine, while eating Steak... is a game changer. There is something magical that happens, when going between Steak and the Red Wine.
I agree with the steak & red wine pairing. Also steak with a good whiskey.
I would love a t-shirt with" when in doubt gasses out " on it . Ps thanks for the carbonation bit i wanted tp try it out but never knew how easy it was . My friends like my brews but i want the bubbles ! And now i can !
The answer to life, the universe and everything...
New channel logo/picture? I almost scrolled by and missed this one.
Yeah a little rebranding to go with our channel art.
I’m a little more than 23 minutes into the video when the pectic enzyme is being added. Because of how it clumps together like corn starch does I like to make a slurry of it before I add it to a brew and it works beautifully.
Also, my younger son is wearing his Cornholio shirt today. He does an absolutely horrendous impression of him and hearing bung or any of the other nearly-inappropriate sounding words starts a battle of sorts between him and his brother. Just like today during the video. …yay…
I like to use some dry ice in a glass around Halloween and then pour the mead on top. It makes that cool effect but also slightly carbonates at the same time.
Nice touch showing the OG during the video
I wonder if the origins of the "dangers of carbonating a half full bottle" comes from putting a tsp of sugar in each bottle... Because that's the thought path that leaves me the most unsure of the outcome.
I'd expect a full and half full bottle to produce the same volume of CO2 if fed the same amount of sugar. However, the half full bottle can only dissolve half as much CO2 as the full bottle at the same pressure - so pressure must rise.
Maybe?
I made a Perry a few years ago, and actually used Gerber juice for babies which doesn't have any additives.
Neat idea!
For orange peel or other aromatics, I feel that putting them in after fermentation is complete is better as a lot of the aromatics are blown off while it is fermenting.
I used an apricot juice in my first mead that was labled as "organic" and all that but used apple juice as filler-you couldn't taste apple in the drink itself, but to me it seemed like when fermented I could definitely taste a distinct cidery note. I'm assuming it is because the apple can't hide its fermented flavor-but to be sure, I have nothing really to compare it to. Maybe apricot has a cidery flavor to it when fermented too.
I feel that using the peels, most of the flavor is imparted during fermentation as alcohol builds so you get a complex flavor profile that would be less so during conditioning.
I am going to get fruit to add the peel and you have saved my first experiment with your suggestion. Thanks.
We did a video on this: ua-cam.com/video/EzaMkTp5B_0/v-deo.html
Another great brew experiment! I also like the longer take. 🙂
I’m doing an experimental test brew of my own design inspired by this video and the mix of fruit juices and citrus peals made my Premier Blanc ferment super fast as well. It went dry the first time in 3 or 4 days and I’ve needed to step feed it every couple of days. Having tasted it I know it’s the best thing I’ve brewed, and I bet it’ll be good when it’s done and back sweetened! Thanks for the inspiration and all the knowledge
Yeeeeeees please! When in doubt gasses out. 😂
my first video when its new, lol. ive been binging you guys for a few days now. great videos and fantastic information. much appreciated!
I looked in my notes, and cranberry/pineapple + ginger tastes exactly like a cyclone popsicle! I hope you will try it for a wine!
I would equate erithritol with the sensation of cold. Which matches well with mint.
As for myself, I'm very wary of non-fermentable sugars. I'll need to try them before I feel better about it. For what it's worth, I think Brian has a substantial weight advantage over Derica. That may account for Derica's intoxication level as much as anything else...plus the finishing the glass, of course.
The moment Brian put the paddle down I could see it on derica’s face she knew he was going to skip the reading again lol
Man, I sure am glad you both were born 🤣🤣 This is GOOD. Plus using the hydrometer is enough fun by itself somehow...
Heh, me too :)
Y’all guys are awesome. I love what y’all do. You’re amazing. I can’t wait until I rack my first mead for bottling❤
Absolutely loved Brian’s grams vs sugar bit🤣. I really relate to Derica’s discussion of pairing this with Cuban food since so much fruit in their cooking, I th go that is brilliant and I am deeply envious there isn’t a great Cuban place here in Pleasant Hill,Ca. Our bee keepers are also experiencing problems, too much rain for their hives this winter. I hope they recover soon, I won’t buy honey from China, aka the cheap stuff. I’m into this to support local folks.
For a fast fermentation, an 8.5 isn't bad at all. I like the idea of using pure berry juices of different types. I don't care much for "tart" berries so I think replacing the cranberry with mango or banana. They would go great with the pear and pineapple😋.
The kilju turned out excellent for a base. I added whole pineapple bits and let it set for a few days and I think I found my number 11😂.
Thanks again for your enthusiasm, it's contagious 😁🙏❤️
I don't like alchol. I don't drink, except whiskey in social situations... but the making of wines, meads, et cetera fascinates me anyway. Great videos.
Hey little
Trick for mixing the sugar add the liquid slowly and whisk it into a syrup then add more liquid it will just dissolve way easier. ☺️
I usually brew from juice.
When buying juice, try to avoid any that have the words flavor, blend, or cocktail.
These all mean that there is something else in your juice besides the flavor advertised.
Yes, it's usually something benign, such as apple, pear, or white grape, but if you're making a cherry wine, you might not want any apple juice adulterating it.
Just the blend of juice looks delicious!!
It really does!
I just opened a bottle of apple wine after a year and it was carbonated! Was not carbonated 6 mos ago. Maybe wait longer and it will carbonate. I've been trying the apple wine every two months and wasn't happy until now, a year later, it's great! I didn't expect that at all.
Sounds like it wasn't done when you bottled it...
I’ve missed binging your videos ❤️
I finally figured out why I love your videos so much beyond the great information you provide. You are both so well spoken. You don't pause or say like, uh, um, or other filler words constantly, which is something I have a huge problem with. Thank you for your content! My only regret is that I don't live near you so we could trade things like my smoked meat or sourdough bread for your amazing brews.
Thanks! We work very hard to not say umm a lot. I will be honest… I cut them out whenever I can, lol.
Im a newbie to fermenting booze, just started yesterday (starting with a simple hard cider, store bought apple juice and bread yeast). Im very excited to have found your channel, and very informative videos. I also appreciate the links to your supplies.
Thanks for watching!
So glad you went over what you include in the notes Derika, thank you!!!
Yum. I'll try this! I've tried a few different wine recipes with apple, but I've never cared for them. No matter how sweet I get them they just taste bitter and gross. This will give me something to do. Love that color too.
Fruit punch wine? Why does "Ripple Red" instantly come to mind ... 😂
Must be a flashback from my misspent youth.
I put white sugar in food processor make it more the consistency of allulose and dissolves quick in my cold brew Coffee may be nice for this process as well.
Stumbled across your channel a couple months ago, onto my 3rd batch of mead, and finnaly got to drink my first batch , love this new hobby , first batch I made a mixed berry mead, 2nd was apple ciser, 3rd one is a cran raspberry mead.
Congrats!
Awesome experiment. I usually just measure out 5 grams (1tsp) per 12 ounce bottle and always use the flip top ones.
It’s better to mix into tue entire volume. Btw, that’s almost double what we use but still in the “safe” range.
@@CitySteadingBrews your absolutely right, but I like to live a little dangerously. 😆
I get why you put more sugar but I always thought fruit juice had way too much sugar. Does this mean grape juice has more sugar overall for making traditional wine? Wow!
Different fruits have different amounts of sugar. Juices are kept to a standard usually. Actual fruits could give more sugars than juices, depending on how much you use.
We know how much sugars are in the juices by taking gravity readings.
Does giggling all over your brew somehow inhibit carbonation? Great job guys, as ever 🎉!!!!
I don’t believe giggling is listed as a yeast inhibitor… ;)
@@CitySteadingBrews
It's really truth about the stoppers, I have a 1 galon carboy just works #5 drilled stoppers, really hard to find jajajja, right now I have an horrible black one, but it works
I bought all my gear through your links. Happy that you get something for it. I LOVE the gear you recommended. Everything is fantastic! Thank you both so much for everything you do.
Wow, thank you. Glad we could help!
Really enjoyed this video. Pineapple seems hard to clear. Any thoughts?
You can use pectic enzyme
Interesting enough... I researched Pressure Cooker + Carbonation.. and found an Article on how to carbonate fruit in one, with Dry Ice. Says that in 45 min, the fruit will become carbonated. As such... it seems like it should be possible to do the Carbonation for Wine / Meads, inside of an Insta-pot pressure cooker, without having to worry about bottle-bomb action. Maybe you guys could try that experiment, as a video. Personally, I think it would be great is there were special bottles, that had an automatic pressure release mechanism. Not sure how easily such a thing could be created.
I’m with Brian. I don’t drink anything when I’m eating. Because I’m eating. I’m not drinking. Unless I choke. Then I might drink. But otherwise, I drink afterwards.
I wonder if you could use a soda stream device to carbonate and chill quickly, then transfer to a swingtop could work.
I have heard of great success and great mess using them.
Derrica I'm your biggest fan!!!!!
I just racked a Klingon blood wine made with acai puree, mixed berries, and cherries, and chipotle for the spice. It's pretty darn good, and I finally got this one to actually go to 18%! But I somehow managed to lose the bung for my LBMB. So sad.
I made a similar-concept mixed wine with grape, blueberry, pomegranate, and cherry juices, and oak. It tastes like a fine wine from the store. Pomegranate might be better in your wine than cranberry. Cranberry is just oh-so tart.
The best part of homebrewing is the experimentation. We're all a bunch of mad scientists.
P.S. I like your new glasses.
Thanks!
YES T Shirt! When in dough gas is out !!! Make it ill take three! Go Go Go ! you both are out sanding!!!
I’m loving this video! Next time you pour your yeast in, I have a desire to see you swirl your brew into a tornado and dump it in and then it can all get sucked under and OMGSH it would be so satisfying! Pleaseee!!!
I made some orange cream wine it turned out awesome pour over ice
You don't have to dilute. Just use some stone cubes.
True :)
i have 25 pounds of kiwis!.....can you do a video on fermenting kiwis?
We’d have to get a supply, but you could do something like our strawberry wine.
I'd peel half. And chop up the other half(with skin) and just see what happened. See how the flavor pop's
A kiwi meede would be awesome!!! I want some. Hahahaha
I LOVE LOVE me some Honey Honey 🍯. Lol 😝
Isnt there flavored Meade
For instances like this where you really want the carbonation and it doesn't work out, mini keg! They are awesome
Awe man, you guys beat me to it. I have this one planned for the summer as well. They say great minds think alike. Anyways, enjoyed the video and your take on it. Don’t worry I’m right behind you with mine!😊
The bung would fit in better if you put it in the vessel before installing the airlock. Just FYI....
Love how he still makes the glass breaking noise when he gently sets the bottles down 😂😂😂
I use Super Fruit 7 juice for my Viking Punch mead Beautiful color, great flavor, and consistent abv. Madagascar vanilla in secondary makes the flavor pop.
Not sure if you guys have tried or been asked this gave you ever tried carbonation drops, they're basically just a sugar cube. Each bottle gets a drop when bottling i do this with home brew beer just recently started doing mead and quickly spiralling into it, more complex and interesting mixes to do. Love your stuff watch 2-3 episode a night after work at the moment cheers from Aus. 🤙
As you said... it's just sugar pellets.
We've had issues with natural carbinaton as well. In our case, i think that the flip top bottles that we bought from Amazon didn't provide a tight enough seal. Bottles that we used which were converted to flip tops had a much tighter seal, and all carbonated.
Brian was a teen once? Unbelievable. He may be a teen again someday. He seems to keep getting younger and younger looking over the years lol. (original Viking Blood video for reference)
Lol
@CitySteadingBrews only teasing lol. Love you guys.
Black cherry and cranberry are so tart that when we do this, we split the quarts into 2 or even 3 fermenters and top up with pear or apple. It does come at the cost of color, sure, but whatever. If I really cared about that, I could always add some Red Dye #2 or something.
One thing to watch for is "from concentrate". It is not unusual for concentrate to have at least a little bit of potassium sorbate or some other additive to keep biologic activity out of the evaporators, or at least below a dull roar until they get to the pasteurization.
This is my second vid I have seen from y’all I like it y’all are cool I do things very differently but I make honey wine lol
Had opposite problem recently, made accidental sparkling grapefruit mead 😅. One from three bottles just decided that it wants to be sparkling, fortunately it was dry-ish so no 💥
Greetings from CA! love your channel! Been binging all of your older episodes and I’m about to embark on making your top five list, starting with spiced metheglin to be ready for Christmas, and then Viking blood 2020.
I am currently making a pomegranate mead, 2 quarts homemade pomegranate juice, 3 pounds of honey, water to 1 gallon. Original gravity 1.114, final gravity after about a month, 1.004. Just racked it, tasted it, very tart, added a drop of honey, delicious, but realized I didn’t add any tannins. Going to brew a cup of strong PG tips.. Would you add them in conditioning? How about right at bottling? All of the aforementioned would not have happened so clearly and confidently without your excellent instruction , thank you!!
You can add the tea anytime really.
You changed the color of your symbol!!! Also that looks good
I'll need to try them before I feel,, THANK YOU
I experimented with Hawaiian Punch and it was awful. I’m glad you both went using this route
Love the content, been very helpful in the fermenting journey I just started. I am excited to try this fruit punch wine. Thanks so much.
Happy to help!
Pretty sure Teen Spirit was a brand of deodorant.
It was
In the kangaroo chronicles they also write about this idea
What do you think of pomegranate instead of cranberry? I think fruit punch w/grenadine. Sounds good. LOL
Some day you'll venture into force carb land. I know you have mentioned doing it.
I think you can sub almost anything here. Long as they meld well which pom juice would :)
Yes! Cranberry is too tart. Pom is tart without being aggressive about it.
I just purchased a thinner Auto Siphon the one I have is fine for my 2 gallon vessels. but my 1 gallon (and slightly smaller) it is too wide.
As a dad, I would absolutely rock a "When in doubt, gasses out" shirt. 24:43
thanks just have fun i love your Rederic lol hope i spelt it right.!
When Brian was talking about the "young funk," all I could think was, "Make that funky fruit punch, white boy."
Love your content. I've learned a lot from you over the years. Thanks.
Glad to hear it!
CO2 and a carb cap. I make sparkling mead often.
CO2 tank
I think I'll try it.
Curious to know what is in the air lock, it looks kind of brown. Love you guys! keep up the good work!
It's a whiskey I didn't like :)
I love that I have no desire whatsoever to make Fruit punch wine but yet here I am watching the whole thing 🤣👍
Thanks!
Love the video and I’m laughing I just started this one today
When I first saw the title, I thought of Hawaiian Punch. I'm really glad you made your own. Looks interesting.
On a separate note, I see that the Booze Bulletin is no more. Does this mean that Inigo has been demoted and now must sit on the sidelines with Wibble? I hope he at least got a little director's chair with his name on it. :)
He gets to just be a cat again :)
Ok guys
I want to see a video (and I'm sure others will love it as well)
Your top 10 (or 11😊) brews
The ones you would reach for over any other
I guess we should do that again sometime.
Wouldn't the solids falling out after you use the pectic enzyme cause the gravity to lower? I don't know, I thought the SpGr would be effected by suspended solids.
I haven’t test that. But I don’t believe there would be much effect.
Need one of those soda stream gadgets...
They seem pretty hit and mess….
We have Monkfruit,Stevia over here. One to one with sugar and similar taste.
Well, they aren't one to one unless you mean the heavily processed granules? Stevia tastes odd in brews, but you can certainly use them if you like.
I’m always amazed how fast your brew fermented and how fast it getting clear (ok clear not every time).
My brews normally needs 4 weeks until they finished with the fermentation and again 4-6 weeks to clear. Sometimes longer.
But I also just use dead bread yeast as nutrients 😅 maybe that’s why.
I still need to try pineapple again. I try it once and I need to say, I didn’t like the taste. Even after 6month. When I finished the chocolate mead and my planed Braggot, I will try again pineapple juice.
Sometimes I wish the Aldi here in Germany have the same juices like the Aldi in the USA 😂
There's a million factors that play a part.
Punchy the Fruit punch monster.
Pineapple juice always seems to go nuts fermentation-wise
The Bevus and Butthead reference reminds me I need to see if I can find the video of these characters roasting content creator Ali Spagnoli fairly recently. Personally I like King of the Hill more and even funner my father and an uncle on my mother side of the family actually had worked for a propane company at one time. I believe they had both worked for Amerigas. I think, "Better out than in, because where do you think crappie ideas come from." Would make a funny t-shirt.
Anvil makes 2 really great scales a small and a large on I use both I love them jus an idea to check out
Curious I've watched tons of your videos and ive never seen you invert sugar before adding it.
Inverting is just a quick 20 minute boil of the sugar with an added acid. Splits the sucrose into glucose and fructose so the yeast dont have to. Makes for faster cleaner ferments. Ive started doing it for all my fruit wines/ciders.
Btw.. you can keep boiling the inverted sugar and carmalize it as light or dark as you want. This is Commonly used in english and belgian beers, but those caramel notes can make interesting apple cider.
Just thoughts from some one who started in beer brewing and moved to ciders meads and wines after.
Cheers
Science says it really doesn’t do anything for a fermentation as yeast have no problem breaking down sugar. It’s literally the one thing they are good at. It does work great for certain beer styles for flavor profiles though.
@@CitySteadingBrews necessary no, but it does change the taste. Very noticeable in beer, not as much in wines and ciders, but Things seem a bit smoother with it, to honey tones if I caramelize it a bit.
Home brewings always been about experimenting and finding what works for me, and what I like. Just one more thing to play with
@@CitySteadingBrews that killju episode from a few weeks back has me curious about a pure sugar ferment. But inverted, and as a blend of different stages of caramelization....it's on my to do list.
Almost like a sugar syrup Bochet, no honey
Oh I've tried orange juice before by itself. And it's straight up tastes like gin. I my assumption is that it's because of the extra sugars in the orange juice
Try use a soda carbonation thingy. It made a carbonated vodka.