StillSmart

Not what you're thinking. :-)

Yesterday after making a huge batch of chutney - we had a jam jar scare.

After a quick look through the pantry, it became apparent we had lots of half started jars of jams.

To cut a long story short, they are now bubbling away under baking yeast and the remainder of my Tronozymol in a 23 L fermenter. I only needed 2 kg of sugar to make up the shortfall.

This morning I notice it is going like a train ... This will give me an opportunity to watch the pH (hopefully)

Hopefully that will come across as a nice fruit brandy. Hmmm, I wonder what distilled chutney would taste like...

I know a wine forum where Christmas pudding wine is quite popular so ..... who knows.

I was going to run it ans see. If nothing else it will be cleaning fluid [and i do use quite a lot]

I made some Christmas Pudding wine a couple of years ago and the finished product was very nice. The actual making of it was pretty horrible....you get a skin of fat on top of the brew when it's going and getting rid of it was difficult.

The saying "Just because you can ferment it doesn't mean you should" is very apt here.

The other half had a membrillo failure a few years ago that I rescued before she tossed it, fermented it out and into the still it went. Tasty, too

I'm loving the word "membrillo" ,never encountered it before,but it really is self explanatory.

Robert.

chill wrote:Hopefully that will come across as a nice fruit brandy. Hmmm, I wonder what distilled chutney would taste like...

Bang on Chill

Just finishing off a few weeks on oak, but really nice mellow fruit brandy.