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That sliminess of the okra would probably affect mouthfeel. With my Rose of Sharon, also "slimy", you'd think I added a healthy dose of glycerine.
I know it gets slimy when you cook it down, at least until you really smother it and add some rotel…… I wonder if that slime would excrete in fermentation?
 
I know it gets slimy when you cook it down, at least until you really smother it and add some rotel…… I wonder if that slime would excrete in fermentation?
The slimy from the Rose of Sharon made my wine more viscous but it wasn't unpleasant. I liked the wine and will make it again some day. I think okra has more of that mucous-like stuff. If I had good tasting okra available I'd try wine.
 

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