Pirate_Pete
Landlord.
Well I've been really busy lately but yesterday I had an hour or so and decided to throw some things into a DJ as I promised I would in another thread.
I really have no idea how this will turn out. It's purely an experiment as I've looked to see if it's possible to ferment grapefruit juice and can't seem to find a definitive answer. Only one way to find out. I intend to prime the bottles once fermented to get a fizzy end product.
4 Litres Berri Grapefruit Juice
60g raw sugar dissolved in 100 ml water
Tannin - The juice from 2 tea bags in 500 ml water
1/4 Cup of chopped raisins as yeast nutrient in with the tea bags
Pectolase - 1/2 tsp
Champagne Yeast CL 23 - 4 grams
* Topped up with 750ml of Grapefruit after two days. Fermenting like crazy at the moment.
SG 1040
The juice was 99.9% fruit and had 13% sugar.
I'm not fussy if this clears really. I'm thinking / hoping it will turn out like an alcoholic grapefruit flavoured Orangina. It's fermenting away quite happily at the moment.
I really have no idea how this will turn out. It's purely an experiment as I've looked to see if it's possible to ferment grapefruit juice and can't seem to find a definitive answer. Only one way to find out. I intend to prime the bottles once fermented to get a fizzy end product.
4 Litres Berri Grapefruit Juice
60g raw sugar dissolved in 100 ml water
Tannin - The juice from 2 tea bags in 500 ml water
1/4 Cup of chopped raisins as yeast nutrient in with the tea bags
Pectolase - 1/2 tsp
Champagne Yeast CL 23 - 4 grams
* Topped up with 750ml of Grapefruit after two days. Fermenting like crazy at the moment.
SG 1040
The juice was 99.9% fruit and had 13% sugar.
I'm not fussy if this clears really. I'm thinking / hoping it will turn out like an alcoholic grapefruit flavoured Orangina. It's fermenting away quite happily at the moment.