https://imgur.com/a/uh5LKDt

Made a new batch of rose wine as I do every Valentines. Branched out a little this time into something new. 20% potential ABV, the pitched 1118 should end with 1-2% residual sugars depending on how much by fruit dillutes and how vigorous the yeast is feeling. I made a tea from 1 gallon of water with a 140F hold and 1 lbs of rose blossoms, largely whole from a food safe source. While this was going I did a very light toast of my bakers honey to just barely get into the caramelized flavors, no bitter notes at all. Normally I go quite dark, but the tannins in the rose should be more than enough depth.

I combined both heated parts of my must with cold water from the tap. Having a RO unit under the sink is a absolute godsend for the mead day. No more running for spring water and no more chloramine. And hey, it's sterile too. Added water until target SG was hit, 1.158. At this point I bagged my fruit, 8 lbs of costco's triple cherry blend. It has tart, sweet and blaton cherries. The fruit is an accent here, not the mainstay.

Let everything sit while my goferm rehydration did it's thing, and after confirming my temps in both the "starter" and the must were close pitched my yeast.

Followed standard SNA with fermo/k/dap with 3 additions of 1tsp/1tsp/1.5tsp each on the 24hr, 48hr, and 1/3rd sugar break. Target YAN was 310, and to make measuring a little easier I rounded out the fermO/K additions while keeping my YAN pretty much the same.

I hit the 1/3rd sugar on the 19th, aerating twice a day. The bucket is sealed and I expect to hit FG this weekend if I haven't already.

In the other photos you will see me with a Jackfruit. Picked it up for cheap at the local asian market.

1/10 I do not recommend fermenting one. The fruit smelled like pineapple and slightly of meat when opened. Supposedly this means it was a little under-ripe but I will not be trying again. The secretions of the fruit were stronger than woodglue. Soap did nothing. I found that you needed to soak your hands in oil in order to remove the secretion. Motor oil worked better than vegetable or peanut, and my knives where an absolute bear to clean.

None of that was too much of an issue. The fruit was savory and had an odd flavor to it, but palatable. The nuts I harvested and roasted were very pleasant with salt. I wanted to do a 140f hold to sterilize stuff a bit. I don't trust fruit that is just laying around in a warehouse to not have something growing in it.

This was a mistake.

Apparently jackfruit is a reasonable meat substitute for vegans once cook. The cooked result tasked like chicken marinated in old bongwater. I haven't vomited in a while, and this one got me. Got me real good. Even trying to deal with the frozen result (thanks MN winter) that I put outside the next morning had me gagging, more from the memory than any current smell.