Why the sour face?

Submitted ⁨⁨1⁩ ⁨year⁩ ago⁩ by ⁨poleslav@lemmy.world⁩ to ⁨homebrewing@sopuli.xyz⁩

https://lemmy.world/pictrs/image/65e244fd-a5b3-47e5-b358-413134f0c373.jpeg

Girlfriend wanted wine so I brought up a spare fermenter from my other house, giving lemon wine a shot. This will be my first proper wine (that I won’t be immediately turning into brandy) Glad to be back at it after the hectic holidays. I want to make an orange brandy next, but after slicing 50 lemons by hand (I don’t own a mandolin) I think I need a short break from slicing citrus.

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casey@lemmy.world ⁨1⁩ ⁨year⁩ ago
This looks really cool. I’ll be following this post to see how it turns out.

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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  It’ll be a month or two till it’s ready but I’m sure I’ll make a post to this community once it’s done lol
  
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AngryCommieKender@lemmy.world ⁨1⁩ ⁨year⁩ ago
If you’re making brandy frequently, a $50 mandoline and a $45 chain mail glove (not just anti-cut, they make some out of actual metal. You want one of those) sounds like an investment that you’ll get a lot of use out of.

Do not get a handheld mandoline. They are useless and you will cut yourself with that thing.

I was a chef for over 20 years, and have been cooking for almost 40. I love both my mandoline and my glove. I’ve never cut myself with a mandoline yet.

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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  Nice! Appreciate the tip! I’ll definitely keep it in mind depending on how this wine turns out and how the eventual orange brandy goes. most of my brandies I use much easier fruit to work with, but I love the idea of citrus brandies so $100 seems like a fair investment
  
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- TisI@reddthat.com ⁨1⁩ ⁨year⁩ ago
  Is there a non handheld mandoline?
  
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  - AngryCommieKender@lemmy.world ⁨1⁩ ⁨year⁩ ago
    Yeah, they just cost around $50 rather than the cheap $10 handheld ones. They have legs or a stand and sit on the counter above a cutting board or bowl
    
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plactagonic@sopuli.xyz ⁨1⁩ ⁨year⁩ ago
According to some relatives my ciders are too dry and too sour. I always tell them that I like dry and sour ciders so why would I made them differently?

This may be the next level of sourness, I think that citric acid is pretty heat stable.

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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  I ended up boiling it for an hour and tasted it once it cooled, some bitterness came through and lots of sourness, I’m liking the flavor so far. I definitely want to re make this (assuming this batch ferments with how acidic it is) while using far less water so I don’t have to boil any off, maybe I’m just weird but I find over pitching yeast and not heating the must produces wonderful results, so we’ll see how this boiled batch goes lol
  
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ramenshaman@lemmy.world ⁨1⁩ ⁨year⁩ ago
When I looked at the thumbnail I thought they were condoms

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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  Hmm now you’ve got me wondering if there’s an enzyme to turn latex into sugar
  
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thagoat@lemmy.sdf.org ⁨1⁩ ⁨year⁩ ago
Thought you had a shandy going. Let us know how it turns out!

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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  For sure! I ended up boiling it for an hour, which goes against all my thoughts with making wine for distilling, but I massively overestimated the water I would need for 5 gallons and had to boil lots off. So far it’s a really meh brownish color, but the flavors about what I would want. I imagine lots of the esters and essential oils I wanted have boiled off though but only time will tell how it tastes
  
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Kolanaki@yiffit.net ⁨1⁩ ⁨year⁩ ago
Not a drinker, but I am pretty curious how a lemon wine would actually taste. I’m imagining it could be better than a hard lemonade but alcohol never tastes the way I imagine it will (why I don’t really drink lol).

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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  We shall find out! I had to deviate from my plan (had too much water) and had to boil it (for my distillations I never boil my fruit) so we’ll see how it goes!
  
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- Psythik@lemmy.world ⁨1⁩ ⁨year⁩ ago
  If you’re drinking alcohol for the taste, you’re doing it wrong IMO
  
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  - poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
    Hard disagree, tropical cocktails are where it’s at (I say, as a primarily bourbon drinker)
    
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tux@lemmy.world ⁨1⁩ ⁨year⁩ ago
Good luck! Did a batch of that once and don’t think I’ll ever do it again. Keep an eye on your PH, most yeast has a hard time going in something that acidic.

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- UsefulInfoPlz@lemmy.world ⁨1⁩ ⁨year⁩ ago
  Second this. Also, what did you do for fermentables? I may be wrong, but I don’t think lemons alone would have enough. I’m curious how it works for you. If it doesn’t then you may try fermenting separately and doing a reduction with the lemon slices to add after fermentation. That would make it easier to dial in your flavor as well.
  
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  - poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
    16 pounds of sugar and an asinine amount of fermentation nutrients lol
    
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- alzymologist@sopuli.xyz ⁨1⁩ ⁨year⁩ ago
  Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.
  
  I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.
  
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  - poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
    Can confirm. Especially after boiling there is a stupid amount of mush. Last I looked at the fermenter it seems to be starting up alright! Guess we’ll find out in a few days though lol
    
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- poleslav@lemmy.world ⁨1⁩ ⁨year⁩ ago
  I have a really nice ph meter but since I’ve already deviated from my no boil process, I’m just gonna send it. Worst case scenario I learn some tips for next time (mainly I don’t feel like busting out the ph meter and calibrating it)
  
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