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So both my wife and I really like the Andre' Peach Moscato (don't judge). I am also a tamarind obsessive and have been trying to make a tamarind alcoholic beverage to no avail (but that's another story). I realized today that the peach moscato is exactly what I'm aiming for, but with tamarind...

Sounds like a plan. Thanks for the suggestions!

The temperature is at 70 ambient. I may check the actual temperature tomorrow, stir, and retaste. How would you suggest adding flavor? Simply add more fruit now? I'm contemplating racking into two 1 gallon glass jugs for a secondary. Maybe add another 10 oz. of pods at that point, then rack...

I will give that a try. The acidity is high, but unfortunately I don't have (nor can I afford right now) anything to accurately measure the pH. Just litmus paper. I could add something (calcium carbonate...do I remember correctly?) to raise the pH, but it would be a shot in the dark as to how much.

I started a second attempt at a tamarind wine. I use 20 oz. of tamarind pods, shelled, simmered for about 30 minutes, removed pulp from seeds, added 4 lbs sugar and water to reach 2 gallons (SG 1.076). I added pectic enzyme and campden tablets and left the mixture for 24 hours covered with a...

As of this morning, still no fermentation. If still none tonight, I'll buy some calcium carbonate on my way to work in the morning and do that tomorrow night. Will I need new yeast?

I realized I hadn't added yeast nutrient, so I added some today and gave it a good stir. I'll see how it is doing tomorrow after work. If it still appears to not be fermenting I'll check the pH again and go from there.

Thank you for your response, Stressbaby. I'll have to investigate cold stabilizing and give the lime zest a try. Is there a commercially available sterile preparation, or would I need to sanitize the lime before zesting? Right now my issue is a lack of fermentation at all. I gave it about 36...

Well, I didn't have a chance to get calcium carbonate or any other method of increasing the alkalinity. I'm pitching my yeast this morning once the snack pack sets the suggested amount of time. We'll see what happens. Thanks for your help, Scooter68.

Some quick research makes me think I should leave it alone. Sounds like potassium bicarbonate isn't an option (would take too much), and I'm thinking it would require too much water to dilute it (I have 2 gallons currently in a 3 gallon bucket). If I understand correctly, the low pH is in some...

Ok. Sounds like I'm on track, then. Prepped the fruit, added pectic enzyme, campden tablet, waiting 24 hours to pitch yeast. Buuuttt...I picked up some litmus paper today (entire range of pH values) and it has a pH of about 2. Tamarind is pretty acidic. Do I need to do something?

I found a spot that suggested adding the campden tablets, wait 12 hours, add the pectic enzyme, then wait another 12 before the yeast. Sounds like with everything else, there are multiple ways of doing it....

What do you recommend to use to check the pH? Should I add the pectic enzyme and wait for a while before adding the campden tablets? I need to research how pectic enzyme works... Thank you for your time and suggestions!

Thank you for the suggestion. Am I right in my thinking that the pectic enzyme and yeast nutrient would be added just before the yeast?

Yes, I realize that good wine takes time, which is part of why I'm not trying to make a typical wine, but something along the lines of cider without apples. I realize that the more patient I am even in this endeavor, the better the product, but honestly I'm not going so much for a finished...

Thank you, Scooter68. I have been trying to follow the kit instructions and wine making procedures, but mistakes happen. I'm not really sure what about my previous posts makes you feel I won't have much success, aside from my impatience. But again, my impatience comes from wanting to know how it...

So I have a concoction I would like to try making. I have some goals for it and would like advice on meeting those goals. First...a little background. I am relatively new to brewing/wine making. I made a somewhat successful kit "mist wine" and have a second that appears to be going well and...

Yes, I'm learning that this will be an exercise in patience as a hobby. This is basically a kit wine spritzer, so hardly anything worth waiting a year even if I was patient. I opened a bottle and tried it out. Doesn't seem to have an off taste or smell. Maybe I didn't destroy it too much...

Heh. I'm not that patient. Would it be of any benefit to let it sit for say a week, or is that not sufficiently long for the sulfite to dissipate?

So, yesterday while I was bottling my wine, my brain must not have been working and I was really struggling. First, thanks to the location of my fermenter I had just racked into, I managed to knock a plastic clothes hanger into the wine. Needless to say, the hanger was not sanitized. I'm sure...