I took the chance to grab 180 Kg of ripe and very sweet melon in 15$ in the local market yesterday and thought it might be a good idea to ferment that stuff.
I plan to wait two days or so to destroy ‘em with a SS mixer and also add 50 Kg sugar for a 300 Ltr wash.
Do someone have experience in this?
What would you do with the fermented leftovers?
Should I distill it with the fruits in it?
Maybe I will love the wine and keep part of it? I have a 100Ltr. wine press to get all the juice out of it.
We have some pigs, they might love the leftover.
Melon Mud
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