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Comment on So…. What’s the worst idea you went through with?

GrayBackgroundMusic@lemm.ee ⁨1⁩ ⁨month⁩ ago

Nothing so meme lord. Pure watermelon. It’s so sour, and not in a good way. It tastes like underripe watermelon rind. It probably didn’t need acid added and it should be back sweetened.

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poleslav@lemmy.world ⁨1⁩ ⁨month⁩ ago
Yep! My last one was a watermelon wine I made into a brandy. The key is to only get the red guts and avoid anything slightly white. definitely dont boil the juice either or youll get a carrot flavor. Once it’s done fermenting if it was a good fermentation it’ll taste almost like cucumber, a bit of back sweetening makes the watermelon flavor come back with a vengeance.

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- GrayBackgroundMusic@lemm.ee ⁨1⁩ ⁨month⁩ ago
  
  The key is to only get the red guts and avoid anything slightly white
  
  Did that
  
  definitely dont boil the juice either or youll get a carrot flavor
  
  I did heat pasteurize, but not boil. Just 160/180F (I can’t remember exactly).
  
  it’ll taste almost like cucumber
  
  Eh, I’m not getting cucumber. Maybe? It’s mostly just SOUR with some watermelon notes.
  
  a bit of back sweetening makes the watermelon flavor come back with a vengeance.
  
  this is what I’m thinking
  
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  - poleslav@lemmy.world ⁨1⁩ ⁨month⁩ ago
    Ahh, it may have been the heat pasteurization that did it in. If you care to glance at a scientific paper, here’s an interesting source. pubs.rsc.org/en/content/…/c9ra01533g I want to say I’ve seen a low temp method of pasteurizing (that you have to hold for a good bit longer) but for mine I avoided heat like the plague and did everything cold with a huge starter to ensure the yeast outcompete anything and fill the fermenter with alcohol to handle any potential unwanted microbes
    
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