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Organic cyanide - probably good for you. Think of all the healthy real breads made with seeds. There's some old wives tales of cyanide from Apple seeds catching up with West Country heavy Rough Scrumpy drinkers after about 40 years, but that's an awful lot of drinking if true.

Chop em Freeze em, ripest first if you need to do in batches Thaw em Muslin/ mesh bag all the solids, pectin,acid nutrient, wine yeast, more sugar for wine, nothing for cider A little Water just to cover Get the first batch underway and add more as they come through the freezer 7-10...

Aldi Apple Juice has no preservatives, cheap and easy Cider

This thawed-apple "ice" cider is staying cloudier than usual, still early days !

Freeze them for 24 hours. The ripest ones first if you're short on space. When they're defrosted they go mushy. Easy to juice or just bust up anyhow. Get the fermentation going and add more as they come available Canadians do a fair bit of this, known as ice cider, has more sugars I...

If he's still using the same email I'm hoping he'll see the notification..........

Hi David NSW Northern Rivers first timer here, I'm having a go at Jaboticabas , harvesting from a friend Did you have a go in the end, got any tips ? Cheers

Hi Awino Northern rivers first timer here, I'm having a go at Jaboticabas , harvesting from a friend Have you refined your technique at all over the years ? Cheers

If it's bad.........."Chuck" If it's also very strong ..............."NumbChuck"

InkBird sensor hangin in the middle of a 2nd Hand Fridge Rarely need a heat pad in my part of Australia, but just put it inside the fridge when needed

Yep Made a Xmas beer and overdid the cinnamon. Had to drink it all myself.

Dont know for sure, but they won't add anything so leaving them is risking them spoiling your wine. Trim them, quarter them, freeze them. Thats what I did and have got a good result from fresh. Leave them to get as ripe as possible is my other suggestion.

Go careful with that stuff, too much and you can't take it out

Can you taste the Rasperry flavour given the watremelon is so subtle ? Have you ever tried using a food colouring ?

I've got a ph meter, but it's still in the pack and I haven't read the instructions. Chopping all that watermelon left me way past my bedtime ! Late home tonight as well , but I'll see if I can work it out and get a reading, Cheers again

Yeah , I thought so, thanks for confirming. I added the acid in this EC Kraus Recipe straight way (plus the others) but I haven't had a chance to measure the acidity yet. Would having 3 x the Melon Flesh mean I need 3 x the Acid Blend ?

Thanks for that Rice, I found a nutrition website that reckoned around 6% which I thought seemed low. From that I worked out I'd need about 3.5Kg to make it up to an EC Kraus watermelon wine recipe that I found I've added 2 Kg of sugar to kick it off while I get some more ideas

Good idea Pete, will do that, thanks

Ok, 19kgs of Watermelon, maybe too much for 23 litres ! Anyhow, has anyone any idea how much sugar already in there ? Need to work out how much sugar to add (if any)

I wouldn't worry about the 50ppm, that's about usual. Give it a couple of days, if you're still getting nothing that first strain may be a dud, or died, so a new strain won't matter