Comment on So…. What’s the worst idea you went through with?
GrayBackgroundMusic@lemm.ee 3 weeks agoThe 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
poleslav@lemmy.world 3 weeks 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