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« on: January 18, 2018, 05:53:05 AM »
Roselle wine-for 5 gallon
3-4 kilo fresh roselle blossoms (without the cores) -there's a big difference between the taste with dried and fresh Roselle
8-10 kilo sugar
lalvin yeast is preferred
Put roselle in bucket with 3 gallons boiling water-add sugar and fill with additional boiled water
Let stand till cool and add yeast
I generally start removing the blossoms after the 3rd day-otherwise they float and can mold
Length of ferment depends on temperature
Passion-fruit wine-for 5 gallon
6-10 kilo passion-fruit -depends on there size
10-12 kilo sugar
yeast of choice
Just empty the passion-fruit pulp into the bucket
Add HOT or boiling water and sugar
Cool and add yeast
The pulp and seed are removed when yeast has stopped working
Honey makes a nice addition-2 quarts
Watermelon wine
2-3 melon -depends on size-remove as much rind as possible
8-10 kilo sugar and 1 quart honey
yeast of choice
fill bucket with boiling water
let cool and add yeast
ferment till done-finished bubbling
I use airlocks on the buckets-keeps out unwanted bacteria and makes it easy to see when yeast has finished working and everything is sanitized before use
I strain any fruit residue then let sit to settle any sediment and rack at least twice before bottling
The watermelon and roselle are fine after a couple weeks-but both the watermelon and passion-fruit improve greatly with age
You can even take things 1 step further and make your own specialty vinegar
red wine vinegar from the roselle
malt vinegar from beer
even have a batch of balsamic vinegar ageing in oak
all you need is a vinegar "mother"
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