Various Fruit Wines

From left to right; a pineapple ginger wine (bubbling moderately after one month), a watermelon, scuppernong, pineapple wine (bubbling strongly after one month), and a simple ginger cider that I started a couple days ago (bubbling ferociously).

There are always different ferments bubbling away in my tiny Pensacola apartment. Most of them don’t get the limelight; they sit and gurgle away in the dark.

Since spring, I’ve been experimenting with various fermented beverages. My focus has been on creating ferments with as few additives as possible.

Usually, this means I ferment with fruit, sugar, yeast, and water. I don’t use stabilizers or clarifying agents. Not that these products are inherently bad. I just like fermenting with minimal ingredients.

This means that my booze tends towards the dry side. I usually use D-47 or US-05 wine/ale yeast. In the future, I think I’ll try to move towards maintaining a wild starter.

The mixed fruit wine has clarified so much! I should probably rack it but I’ve already given it too much head.

Unfortunately, the vinegars that I was attempting from a couple weeks ago over-oxidized. The vinegar tasted watery. Most likely, the problem was caused by trying to produce alcohol and vinegar at the same time (rather than making alcohol, then vinegar). I’ll attempt again in the future.