MELONSHINE - MOONSHINE from MELON Wine!

After a lot of trial and error, here is my method for Melon Wine for bottling, or for distilling into MelonShine. RECIPE BELOW. It’s made from sweet Golden Honeydew and Cantaloupe melons to give you a taste of summer all year round. My first attempt was less than successful, so I ran some tests to make sure the recipe and ingredients below are going to give you a successful fermentation.
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MelonShine Wine Base - 14.4%ABV
Ingredients:
3 Golden Honeydew melons - peeled, seeded, cubed
3 Cantaloupe - peeled, seeded, cubed
1.5 pounds Roma tomatoes- cubed
1 lemon - juiced
10 pounds sugar
Pectic Enzyme - amzn.to/2RVcivX
Yeast Nutrient - amzn.to/2Ul8rdc
Lalvin K1-V1116 wine yeast - amzn.to/2WADxyq
OR Distillers Active Dry Yeast - amzn.to/2UqaCKX
Water - to top up the fermenter
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Procedure:
1. Cut up melons and tomatoes, then squeeze the juice out through a mesh bag or use a cider press. Filter the juice through cheese cloth to filter before fermentation.
2. Put everything except yeast in a sanitized fermentation vessel, top up with water for a total volume of 5 gallons, stir in sugar until dissolved, blend the fruit if desired.
3. Take a hydrometer reading. OG should come out around 1.110 to give a potential alcohol of 14.4%. Your numbers may be higher or lower depending on the sugar content of the fruit.
4. Add yeast, then close up the fermenter and install airlock.
5. Allow to ferment for at least 1 month until your hydrometer reading is 1.000 or lower.
Note: For wine you may need to use a clarifying agent like Bentonite to get a crystal-clear wine. For distilling it should be good to go.
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#MelonWine #MelonShine #Distilling

[@StillIt]

Dude, very cool that you were open with things not going to plan. Keeping things authentic is appreciated! Big the way you showed the process stuff too man.

[@BeardedBored]

Thanks Brother:-)

[@johnfox2709]

I did enjoy watching you struggle :) Really, I appreciate that you are sharing your failures and the troubleshooting process!

[@BeardedBored]

If you liked that struggle check out my new plum video. Almost made a whole bucket of vinegar, Lol:-)

[@BeardedBored]

Sorry for procrastinating on getting this one out. It was a nightmare trying to edit the 6 hours of footage taken over 5 months. Good news, I finally got my bronze medal in the Procrastination Olympics!

[@chuckdontknowdoya6100]

The only time anything is ever a failure is if you don't learn from your mistakes.

[@sujithkael]

Bearded & Bored I can see weed plant on the background 😻 or my eyes have issue 😻

[@BeardedBored]

@@sujithkael Check your eyes dude, 😂 Those are house plants I got at Walmart. My wife has 1 rule about my hobbies. No illegal stuff in the house, otherwise I'm in deep... 💩💩

[@chuckdontknowdoya6100]

@@BeardedBored My rule is to only break one law at a time this has kept me out of trouble for a long time my other rule is what my wife doesn't know won't kill me have a grear day bearded brother you and yours be safe and stay well.

[@folkmarcmetal]

Thank you for figuring this out for us. And great editing and puns. Will be making this recipe soon and won't still it as well since i'm a law abiding citizen like you. Subbed

[@XavierTerrellOnline]

Thank you for sharing failure plus reasons why. Too many people only posts successes and that is not helping those of us in community who have a problem now and then. I learn from peoples mistakes so as not to do them myself. Thank you.

[@BeardedBored]

Glad I could help. Figured there was some value in seeing what can go wrong as well as what finally worked:-)

[@thelwhight8746]

Thanks for taking the time to figure out how to do this. You saved me so much stress and time.

[@BeardedBored]

Glad I could help:-)

[@BarleyandHopsBrewing]

DUDE, you hit a home run. I learned so much. Thanks for running through this with everyone. Mistakes are teachers and failures are the best way to learn. George👍

[@BeardedBored]

Thanks George! Couldn't have done it without some expert help;-)

[@lazyplumber1616]

Favorite quote "I'm not a cop". Perfect! Thanks for sharing!

[@BeardedBored]

😎🍸

[@benspooner4539]

Deadpan serious - "What you do is mash the pizz outta it" 😂😂.. Liked and subscribed.

[@adiefender]

Love that you don't hide the struggles!!

[@lannaelizabeth7369]

you are such a chill cool dude. i like you. you seem like a cool guy to hang out with

[@BeardedBored]

Thanks:-)

[@1boortzfan]

Nice video. I think we all learn more from out mistakes twe do from our success.

[@BeardedBored]

I agree, but sometimes I wish I could just learn stuff like they did in the Matrix. Download it!😉

[@nblankensh]

Agreed. Playing mad scientist is a lot of the fun.

[@BeardedBored]

Other than drinking, it's the best part of the hobby:-)

[@dimash244]

i like the grommets on the bottle caps :)

[@BeardedBored]

It worked out surprisingly well, so I've used it to test some other things I'm working on:-)

[@crazyoldworld7946]

I've often put lemon in the freezer after squeezing out the juice, later when thawed, they give up about the same amount of juice again. I wonder if you chop your fruit, then freeze it before using, would improve your flavour, yield and speed the process up?

[@kennyofficial2607]

you should have 50 million followers dude.

[@wojciechjurczyk9927]

Good job!

[@BeardedBored]

Thanks!

[@justsome-guy7596]

"... and if you distill it ---- it's probably pretty good." [sips from flask]. ha ha ha!!!!

[@user-kz2ld5rc2z]

I like it good jab

[@chuckdontknowdoya6100]

Thanks B.B. I was looking for a good melon recipe I have access to a bunch of free cantaloupes and watermelon and have heard their tough to ferment so it has kept me from trying them.

[@BeardedBored]

Glad I finally got this video done then, haha:-)

[@ironmck9826]

As a totally unrelated comment your countertops are killer!

[@BeardedBored]

Thanks man! Took a long time to make them since I'd never done any wood working before.

[@ironmck9826]

@@BeardedBored looks like a pro build from here. I love the natural wood look! Great share in the video to. Never would have guessed what caused the stuck fermentation. Actually amazed that just pulling the solids out fixed it to?

[@BeardedBored]

@@ironmck9826 Yeah, it was weird to me too. I guess it's just about the concentration of the inhibiting compounds. I found several recipe that said to squeeze out the juice and discard the solids, but none said why. I had to go digging around scientific research paper to find info on the antimicrobial properties of the fruit. Just glad I solved it before I lost anymore color in my beard;-)

[@chinanorthairguns]

Love this channel.

[@glleon80517]

Great video, Bearded! Learning happens when the pupil is ready. About a month ago I was given a bunch of fruit (it’s a thing in AZ in late “winter”). So I made limoncello and orange cello. Lots of naked oranges left over. Now two gallons of orange wine. Just juice, sugar, water and yeast. Took it’s time fermenting. I will eventually rack and bottle it. By the way, the ‘cellos” are awesome.

[@BeardedBored]

I'm jealous of your cellos. Let me know how that wine turns out:-)

[@TheWolfster001]

Here's a tip, well one that worked for me.. I found out a long while back, it is better to moosh the hell out of what ever you are going to ferment. I use an immersion blender add my sugar and boil it for about 10 minutes (per gal) then strain it a few times, I sometimes add the pulps but I double bag them. Now that being said I have had great success doing it this way.. Please comment on what you think, I will not be offended, I am still a "hobbyist" But would love to start doing some distilling of my creations.. All the products I have made (after I started smooshing) comes out very good (I prefer a sweet taste to my wines, I just don not like "DRY") Thank you for sharing.. I know this video was done almost 2 Years ago, I just wanted to see your take on a melon "drink" On Mooshing and straining does well with melons, well for me anyway.. Sorry my comment is long, I tend to babble on some..

[@zechariahdsiler]

Love the mandolin music.

[@BeardedBored]

Title for the music is in the video description. It's definitely available on KZbin:-)

[@CarlPapa88]

Good to know. Thanks

[@Just_The_Average_Dude]

I get a bit happy when I get a BB notification!

[@BeardedBored]

Thanks man:-)

[@sasquatchpiper291]

Great video thanks brother

[@BeardedBored]

Thanks!

[@themanunderurbed]

I really wish I'd found this channel during quarantine...

[@BeardedBored]

On the bright side, now you're ready for the next quarantine.

[@OraclesandBeyond]

Moonshine yummmmmmmmmm

[@tracyepeterson7817]

I just finished my first batch of cider, it was great, I used the recipe from your video, it turned out amazing, it is almost gone, getting ready to bottle my second batch tonight.

[@BeardedBored]

Glad you like it! I've got another batch ready to bottle as well:-) Homebrewing comes in handy in times like this.

[@rayfox212]

@@BeardedBored it's a fun project when your stuck at home

[@BeardedBored]

@@rayfox212 For sure!

[@mitchmitcheson3287]

I've done several fruits on the pulp, must be the melon. I've not done melon. Get a Jesse mask and do some distilling ' in New Zealand' incognito. You look at things a bit differently than Jesse and George and it would be great to see you go through the process. Think about it 🙏🏻

[@BeardedBored]

I'm thinking about it;-) Thanks Mitch.

[@MythiKCole]

dig it brother... nice to see someone else that doesnt mind showing the actual learning process of things. Awesome stuff and sounds tastey!

[@BeardedBored]

Thanks KC. I sure did learn a lot the hard way, but it was worth it;-)

[@MythiKCole]

@@BeardedBored looks like some delicious learning... though i'm guessing the honeydew by itself you may call... a HONEY DONT!? (Sorry couldnt help myself, i'll be here all week... literally)

[@BeardedBored]

@@MythiKCole LOL! I can't believe I didn't think of that!!!

[@MythiKCole]

@@BeardedBored My blind squirrel moment for the day! :D

[@greatthings4US]

Your new channel name... Bearded, Bored and Perverted. No joke!

[@BeardedBored]

Maybe if I ever put my videos on pornhub I'll go with that, LoL:-)

[@greatthings4US]

@@BeardedBored Dude.... You're the best. Don't stop.....EVER! Cheers!

[@wiseguysoutdoors2954]

I had great success with juicing 3 large seedless watermelons and 5# of ninja chopped strawberries. I topped it off with 2 1/2 gallons of spring water and finished the mash with 12# of raw sugar. After "processing" I added several sliced strawberries to each pint. Filtered them out in 2 weeks and cut with filtered watermelon juice. It's a very sippable 40% ABV and tastes strawberry you front and watermelon in the finish.

[@BeardedBored]

I think we just became best friends:-) Thanks for the recipe brother.

[@wiseguysoutdoors2954]

Anytime, Brother! I'm hoping to get down to Texas when this panic is over and hunt hogs with my old friend near Dallas/ Ft Worth. Maybe when I do, we could get together with George and have a good old BS session!!

[@BeardedBored]

@@wiseguysoutdoors2954 Sounds like fun:-)

[@Ddance633]

Like the plant behind you lol

[@BeardedBored]

Dude, that's a house plant😂😂😂 en.wikipedia.org/wiki/Pachira_aquatica#/media/File:Money_Tree.jpg

[@Ddance633]

@@BeardedBored cool plant ,just getting a glimpse they look alot alike is a cool plant though

[@markcottrell4058]

PUT THE NIPPLES BACK lol its good to show the fail and the rebound appreciated. remember i told you i was gonna try making a razzle berry drink. blackberry, blueberry, raspberry. i also screwed up but im not sure why. i'll keep trying.

[@BeardedBored]

Hope you get it figured out. Keep good notes on your process so you can tell us how to do it too. Remember the only difference between screwing around and science is writing it down😉

[@SullivanCountyTom1969]

And by the way..... thank you for your research you did for this video. This year I'm definitely going to try this recipe.

[@BeardedBored]

Thanks man. I'm glad I found the answers I needed to be able to share this video. I'd definitely recommend trying it out:-)

[@SullivanCountyTom1969]

@@BeardedBored So how are you holding up during this "pandemic "?

[@BeardedBored]

@@SullivanCountyTom1969 Were fine, but a guy that lives a few miles away got it and is in ICU. They're not sure how long he was out and about before he got sick, so we're staying put. Stay safe and wash those hands:-)

[@SullivanCountyTom1969]

@@BeardedBored Good to hear. So far so good here in Hudson Valley of NY. Keep safe.

[@boydflannigan844]

I see you are a fan of "Still It"

[@BeardedBored]

;-)

[@DiegoRodriguez-pr1bf]

Bearded and Bored I like the solution of mixing the sugar wash to raise the alcohol percentage. Couldn't you just distilled it as is and accept the lower yield? It might have more melon flavor in the distillate than had it fermented out dry.

[@BeardedBored]

You could, but the yield would be very low so you'd need to do a larger volume (maybe 10-15 gallons) to make sure you have distinct cuts. With only 5 gallons at maybe 2% to 5%ABV your cuts would have to be 100ml or smaller to avoid smearing. Not sure how it would effect the flavor. Sounds like you need to test it and report back;-)

[@DiegoRodriguez-pr1bf]

@@BeardedBored I'm along the same lines as George in regards to making cuts. I collect only Hearts and toss the rest. I would like to see someone keep one jar of Hearts as a control for comparison. Keep it simple. Blending some Heads and Tails may make a better product, or a more interesting spirit. But, for the home distiller who doesn't age their product for the same amount of time as a commercial distiller it may not be worth the effort. There's been a lot of assumptions that have been proven wrong in Homebrewing.

[@jameswilliamson3910]

It’s about time!

[@BeardedBored]

LOL!😂

[@jameswilliamson3910]

If I still lived in College Station, I’d offer to come buy you and George a beer.

[@BeardedBored]

@@jameswilliamson3910 Thanks!🍺

[@jameswilliamson3910]

“It’s Christmas time” is the ultimate procrastination line.

[@BeardedBored]

@@jameswilliamson3910 HAHAHAHAHA!!! Sorry. I hated this video editing project. It was almost as troublesome as the wine.

[@jusdesireable3224]

Sorry but that intro - I had to pause and have a hard laugh lol.. Thanks for that

[@wanderer4125]

That melon wine have some influence on the intro?

[@BeardedBored]

Nope. That's all natural:-)

[@fillcx04]

Just to clarify as a new brewer, can the cantaloupe be blended to get the maximum juice then strained and filtered prior to fermentation ?

[@BeardedBored]

I would not recommend it. You can add pectic enzyme to the cut up fruit 24 hours before pressing out the juice and that will help release more juice, or just freeze the fruit to break the cell walls then thaw it and press it. But I would avoid the blender unless you can strain it, then filter it a few more times through multiple layers of cheese cloth to filter out all the pulp. It was a huge hassle to do it once, so I don't recommend putting yourself through the misery of multiple filtrations for a few more ounces of juice. Just bag it up in a brew bag and squeeze it, then run it through some cheese cloth once.

[@matthewpeterson427]

Man... cant wait to make this wine over the summer. Have you tried watermelon or do you thin it would work well?

[@BeardedBored]

I haven't tried it, but I know they have a recipe for it on the Clawhammer supply channel.

[@michaelnichols1977]

Breaded, thanks for sharing mate. I have a tart cherry that seems to have stalled leaving 5% on the board. It's an okay wine but not exactly what I was going for.

[@BeardedBored]

What was the pH of the wine?

[@michaelnichols1977]

@@BeardedBored that's a good question. I sadly don't have a way to measure that at the moment. Next time I'm in town I'll see if the store is even open.

[@BeardedBored]

@@michaelnichols1977 Let me know if you find out. In the meantime, do some research on wine stalls and pH to see if it seems to fit your case.

[@atouchofa.d.d.5852]

Those are beauties!

[@BeardedBored]

I have to confess, I didn't grow them myself;-)

[@zacharyposs4284]

Howdy sir! Thanks for the videos! So in all your fix-it research did you find that it's really only melons that have this issue? As I was watching the video I thought....I should just get a juicer and do that with all fruits. But then I also thought that I remembered wines get some of their flavors/tannins from the grape skins....and wondered if that were the case/would be lost with other fruits?

[@BeardedBored]

As far as I could tell, it's just melons, but I didn't really dig much into other stuff. Grapes are fine, and red wines require that you ferment on the fruit and skins for tannins and color. Berries are fine since most recipes talk about punching down the fruit cap just like with grapes, meaning the pulp is in there and floating to the top. Plums and peaches I know also often are fermented with the fruit, but apples and pears are juiced, but I think that's for easy handling, not necessarily for any other reason. Hope that helps.

[@mikebullard1797]

This comment is unreal too me, I'm 2 weeks into my batch of 10 lbs of red apples, 15 lbs of over ripe plums, 2 bowling ball sized yellow watermelons, all spun thru my juicer. Filterd, rinsed several times. 5 gl totaled. Foamed like hell for about three day's and puked out.I was thinking about the sugar wash mixture you mentioned. Thanks for the comment friend. This out of nearly 45 batches of successful runs, is, or was my first real failure. But I'm back on track. Thanks man I juiced the, rinds, seeds, skins,

[@juliecole3861]

I was thinking along the same lines as you and do wonder if nature has the answer by looking at the skin of the fruit? Hard skin - use the juice, soft skin - use the whole fruit....Hmmm...

[@scottmcneill6333]

didja think about using a juicer to extract the juice from the pulp?

[@BeardedBored]

Don't have one anymore, but that would definitely work. It's about 15 pounds of fruit so if you try it, do it in small batches and give your juicer a break every so often so you don't overheat the motor.

[@sundance8623]

4:09 check Ph, raise temp Luke warm, add yeast, add yeast nutrient, decant a bit to add H20, ?baking soda?

[@bliston78]

I wish I could grow melons like I grow raspberries, going to try my 2nd year of raspberry wine this year. Any knowledge or help is helpful and you have helped with the videos my dude. Thank you.

[@BeardedBored]

Tell me about your previous attempt at raspberry wine. Did it turn out badly, or you just want to try something new?

[@bliston78]

@@BeardedBored turned out quite well I would say. The raspberries I have at my house grow from the middle of spring till late summer and they don't stop. Up until last year I didn't know what to do with them, I had a friend of mine suggest making wine and now it's going to be a yearly event. All my friends and family that I shared a bottle with enjoyed it. just recently I found your videos and they've been helpful to help explain everything that's going on, I love seeing all your trial and error. Helps me make sense of it all, and now I'm just excited and can't wait for my raspberries to start growing again.

[@BeardedBored]

@@bliston78 Awesome! I just found some raspberry plants growing in my back yard that I thought I lost during our home construction. The bulldozer just missed them. I hope they fruit this year so I can make some wine, too:-)

[@bliston78]

@@BeardedBored hell yeah, I pick them every other day and then just freeze them and wait till I have an abundance.

[@BeardedBored]

@@bliston78 That's what I'll do if any start growing. I'm also hoping to get some wild blackberries from my parents' farm this year, maybe some wild grapes if I'm very lucky.

[@StillDrew982]

Can't... Un-see.. 🍈 intro 🤣

[@BeardedBored]

Long Range Mental Scarring - Achievement unlocked.

[@bryanbrunk1186]

Have you tried freezing and or boiling the melon before you ferment?

[@BeardedBored]

Not yet, but I would choose freezing over boiling to get the cell walls of the fruit to pop and release more juice. You can also mix the pectic enzyme with your fruit the day before, let it sit overnight, then squeeze to get more juice, but I'm betting freezing would do a better job.

[@the_whiskeyshaman]

Success is for the weak. The strong fail and learn from it.

[@BeardedBored]

I like that very much. Thanks Rand:-)

[@the_whiskeyshaman]

If I can find some melons I’ll try this “wine”.

[@sta39cee]

Spit-balling.....what if I puree the cantaloupes, then strain them into a container, and then let it settle and maybe add some bentonite. Then put it in the fermenter. Thoughts?

[@BeardedBored]

I bet that would ferment like a champ:-)

[@sta39cee]

@@BeardedBored ran it thru my juicer and it fermented awesomely.

[@phillip6083]

Hey man.just watched your vid on cherry apple cider and was wondering why you boiled your extra juice down instead of fractionalizing it?I freeze concentrate juice for everything I ferment and get good redults.i would think boiling cooks off aromatics.

[@lukepruitt8097]

If a guy wanted to use your recipe but substitute sorghum syrup in place of the sugar, what would be a good amount of sorghum to start with?

[@BeardedBored]

Never worked with it. My suggestion is to dissolve 1 pound of syrup in 1 gallon of water, then take a hydrometer reading. Once you have the hydrometer reading of that, and you can figure out how much to add to your melon juice and water to bring it up to your desired starting gravity. For example, if you have 5 gallons of melon juice and water with a gravity of 1.040, and you want to aim for a starting gravity of 1.080, then use your known gravity of the sorghum and add enough to the wash to bring it up to 1.080.

[@jesarlrei]

So to summarize you would just smash the fruit to get the juice and throw away the pulp? Thanks for the video love the channel

[@BeardedBored]

Bingo! That's it:-)

[@darrell2150beta]

I'd like to see what you can do with a watermelon

[@brandondunn7981]

Great video. I might try to make the cantaloupe wine after coronaggeddon is over. There is literally no sugar at the stores right now. I swear these hillbillies are snorting lines of it. 🤔

[@BeardedBored]

Haha, for real! I've been baking a lot lately since bread is scarce, flour and sugar were gone. The cashier told me they're getting regular deliveries, but you need to get there when the doors open because the morons are hollowing out the store in a few hours everyday. Might try to get some bread flour tomorrow morning, maybe another bag of sugar.

[@91chevys10]

I've never tried it, but has anyone done watermelon brandy? They're cheap, sweet, & watery (go figure). It seems to my unexperienced mind they seem perfect for this.

[@BeardedBored]

Clawhammer Supply did a watermelon moonshine video. Sounds like it might be tasty:-)

[@Backdaft94]

Made watermelon wine last summer with mixed results…made 3 total gallons 1 with ec1118 and 2 with premier classique … the ec1118 wine turned out awesome, summer in a bottle. The remaining 2 got named Chateau Swamp Ass, and the longer I aged it the worse it got. Needless to say it got pitched out.

[@somerandomguy32]

Love the shameless stillit flask plug

[@BeardedBored]

Gotta support the team;-)

[@somerandomguy32]

@@BeardedBored I tried to do a watermelon wash last summer and it turned to jello ..so thus was a great episode .. I think it was my fault tho ..

[@ArmandoDiazMiami]

Stupid question - almost off topic: As a freshwater aquarist, it is often a DIY practice to vent CO2 into a planted aquarium. Problem is that the aquarium needs the CO2 at such a slow dose that the mix crashes long before it should. Will using melon pulp slow fermentation to a crawl? or stop it completely? If it slows it may work great for dosing underwater plants. If it stops altogether than it's useless for this purpose as well. Just curious. Things that make me go hmmm?

[@BeardedBored]

No idea if it's appropriate for that application, but the pulp has a slowing effect for sure, but it will eventually make it stop before fermentation is complete.

[@DUMPTHETRUCK]

Are you going to do a video on growing that pot plant 🪴

[@BeardedBored]

What?

[@jc5445]

Tomatoes? If you say so.

[@BeardedBored]

It was a slightly weird choice, but I stand by it;-)

[@mikewilliams5563]

Hypothetically, If I was to run it through some sort of apparatus that makes very clean water, reflux or pot?

[@BeardedBored]

Pot stills retain flavor, reflux stills strip flavor. That's an over generalization, but it's a good starting point.

[@Vrishnak]

Curious about the tomatoes. What did they add to the must/end product? Thanks!

[@BeardedBored]

I said don't ask, LoL:-) Actually got the idea from a novel I read years ago. A character had some melon-shine and said the secret was tomatoes in the mash. I honestly couldn't tell you if it effects the flavor, but it is common to use tomato paste in plain sugar washes to act as a natural source of yeast nutrient, so I guess it's not that weird;-)

[@somerandomguy32]

It adds nutrients and a backend sweetness..in a vodka wash it cuts down on the flood polish smell also and in my opinion it's why it tastes sweeter ..but I'm not sure..it works tho

[@chewy2420]

How’d you know I was shirtless lol

[@BeardedBored]

LOL!

[@jimdawn6]

New Zealand melon whiskey

[@BeardedBored]

Indeed!

[@agungwayne3090]

LOL.

[@rickmilkovic]

Hey Bud, love your mellons....and the skills in handel'n them.

[@BeardedBored]

Stop! I'm blushing, LoL:-))))

[@2StrokeSmoke544]

HAHA

[@MawoDuffer]

If you heat or cool the melon juice can you destroy whatever compound halts the yeast?

[@BeardedBored]

No idea, but I'm not a biochemist, sadly. You'll have to find a much smarter person to answer that one. Honestly, the straining worked perfectly, so I think as long as you're as close to pulp free as you can get, you'll get a nice strong fermentation.

[@comgradslearning]

Planning for start up with melon Wine production In india dreaming to create own brand ....can i get help through this

[@MrGoranov]

Thanks for all the info! I see your ingredients but it shows 3 cantaloupes, 1.5 pound tomatoes, 1 lemon and 10 pounds of sugar. I got 130 cantaloupes. Does that mean I have to multiply the other ingredients by 43..?

[@BeardedBored]

Wow, how much are you looking to make?

[@MrGoranov]

Don’t know. If it’s Grapes I know how much I’ll get but never used cantaloupes and that’s how much I got.

[@MrGoranov]

@@BeardedBored , did I get the measurements right according to yours? Is that x43?

[@BeardedBored]

@@MrGoranov The weight of the fruit is pretty much the same for grapes and cantaloupe. So if you normally do grapes you can simply substitute the same weight or volume of chopped cantaloupe.

[@MrGoranov]

@@BeardedBored my problem is that with grapes I don’t use tomato’s or lemon. Rarely add sugar or yeast. Was wondering how critical for the fermentation to start is the use of tomato or lemon?

[@micalryman9025]

I need to know an answer to a question I am Fixin to make a brandy from Juice is the head poison

[@BeardedBored]

Foreshots before the heads are really toxic and nasty, first 50 ml of distillate per 20L of mash, so dump those, but the heads, in very small amounts, may add something to your final blend. For example, a melon shine may have nice clean hearts but not have much melon flavor. You can find the most potent melon flavor in your heads jars and add a splash to the hearts to really boost the flavor. A little goes a long way. Takes practice to get good at blending, so take your time. You can add more, but you can't remove it if you add too much. ;-)

[@micalryman9025]

@@BeardedBored ty for that good information

[@adamshine5]

why not use a brew bag?

[@BeardedBored]

You can. My mistake was blending it up. The stuff is so gelatinous that it wouldn't squeeze through my bag. Strainer has huge holes compared to the bag and I still had to stir and scrape it through. So, definitely don't blend it, and instead squeeze the chunks in your bag to get just the juice for the brew like I showed in my bottle tests at the end of the video. You can use a brew bag and squeeze the juice out of big chunks pretty easily.

[@mamafurahataha8391]

Where is the recipe?

[@mamafurahataha8391]

Found it thanks

[@moname7017]

GMO Melons? I wonder if you were to get melons from Heritage seeds if this would still be a problem??

[@BeardedBored]

Yes, it would still have a slow fermentation. The compounds are common in cantaloupes and musk melons worldwide.

[@SyBernot]

That is a sexy sexy flask. Where can one acquire such a fine imbibing vessel?

[@BeardedBored]

Jesse might have some left at his website. Chasethecraft.com

[@nickpower9165]

Months later? Why?

[@OraclesandBeyond]

Lmaooooooooo

[@Edgunsuk]

what you didnt do it seems and i stopped the video after you said your local home brew store sold you turbo yeast, is add more water ! dady yeast wont work at 1.110 even turbo yeast struggles up there .... im guessing your about to say you added more water when i turn the video back on lol ps subscribed today !!

[@BeardedBored]

By the time I did all that, the gravity was down to I think 1.050, so the osmotic pressure from too much sugar wasn't the issue. The melon itself was.

[@Josh-e2l]

Is this recipe a practical joke, I made one up and was looking good for a couple of days, then checked on it day 3 when I got up and it had erupted foam all over the laundry floor. Was in a panic trying to clean it all before I get banned from brewing in the house 😅

[@BeardedBored]

Don't worry, you weren't punked. Sorry that happened. Every home brewer gets the blow-off baptism at least once. Google image search "beer blow off mess" if you want to see how bad it can get. I had a porter stain the ceiling because it popped so violently. Blow-offs can happen in home brewing. Not often, but for stuff with a high sugar content, it's always possible. I thought mine was going to. That's why I used a blow-off tube and a pot of water as an air lock in the video to catch any runoff. Yours fermented the way mine was supposed to. Once you get everything cleaned up, make sure the airlock is clean too, then you shouldn't have any more problems from this fermentation. Sorry mate.

[@Josh-e2l]

@@BeardedBored haha no worries, she's still overflowing. It's a coopers fermenter here in Australia used for beer without an airlock so it's just like foam lava constantly flowing out the lid. I gave it about 6 inches head space but that isn't enough, I expect it to start slowing down tomorrow 🤞 Keep up the video's, they're inspiring me to start brewing outside the box of just sugar wash or beer

[@BeardedBored]

Did the lava flow ever stop?

[@Josh-e2l]

@@BeardedBored Yeah it came good after a couple of days. It's still in the fermenter, it stalled at 1.040 and seemed a bit syrupy, not sure if that was coz I squeezed the crap out of the melons for every last drop (she has told me I am too rough) and might have got some of the bad stuff, or coz I added the pectinase to the fruit. So I added a bit of water and tossed in some yeast and it fired back up, should be right to run in a few days I reckon

[@Josh-e2l]

Just checked it and it's down to 1.030 and stopped so I think it's doing exactly what yours has done, I added the pectinase to the fruit before squashing to get extra juice out and I think that might be a no no

[@SullivanCountyTom1969]

Next time you make a video...... don't show mason jars with numbers on them....just saying....

[@BeardedBored]

Why Tom, what ever do you mean?😇

[@SullivanCountyTom1969]

@@BeardedBored its strange, I have the same limited edition Mason jar set here at my house like you!....lol

[@deamonsoul1]

Brew bags dude

[@rebeccasneed2577]

Hey man you are wrong with the. Cantaloupe wine x almost liqure here's how I done it in a gallon jug mashed it up good with a tater masser and man then I added sugar I eye balled it and 1 week when I kicked it used cantaloupe cause I watched you first so I was iffy about massing it so I didnt anded the cunk to it and then water to make half gallon and 1 whole pack of 1$ yeast what I uses I've made wine few times but in 28 days it had stopped working a week before so I left in my canning shed and shook the piss out of it until it quit working and today was 28th day it's mean it's light looking like liquor but it is mean and so smooth it's not merlo and it's not tart it's just right I wish I could talk to you send friends request to Rebecca SNEED I'm her husband Daniel and send me a message on messanger. I'll give you our number we live in murphy n.c moonshine capital of the world we got it started first with NASCAR man my gran daddy made liquor till the day he died and fought in the korian war

[@SA12String]

Very instructive. I really enjoy the experimentation. SCIENCE! 🧪