Cut and paste from rcm:
The other day, I racked my durian melomel into tertiary and thought I'd share my experience with it.
A durian is a large, ugly fruit from southeast Asia. They weigh eight to ten pounds each and are covered with a hard spikey shell. They resemble frightened puffer fish and are hard to pick up without gloves.
Durians are considered to be the fruit of gods. The meat of the fruit tastes similar to vanilla custard, and looks like scrambled eggs. Cutting the fruit open poses a problem. Aside from the above-mentioned spikes, they stink to high heaven. I think the smell comes from the shell you don't experience it in the fruit. The fruit has large stones in them, about the size of strawberries.
On 5/5, I made a four gallon batch of mead, using ten pounds of wildflower honey and added a 1/4 teaspoon of pectic enzyme. I used a large smack pack of Wyeast sweet mead yeast.
On 5/10, I racked to secondary and added 8 pounds of Durian meat. Twice a day, I pushed the durian under the surface to make sure it all fermented. The smell was a little funky, though not like the fruit's shell.
On 5/18, I racked to tertiary. The batch is a milky yellow color and there is already significant sediment on the bottom of the carboy.
More on this story as it develops.
Phil
The other day, I racked my durian melomel into tertiary and thought I'd share my experience with it.
A durian is a large, ugly fruit from southeast Asia. They weigh eight to ten pounds each and are covered with a hard spikey shell. They resemble frightened puffer fish and are hard to pick up without gloves.
Durians are considered to be the fruit of gods. The meat of the fruit tastes similar to vanilla custard, and looks like scrambled eggs. Cutting the fruit open poses a problem. Aside from the above-mentioned spikes, they stink to high heaven. I think the smell comes from the shell you don't experience it in the fruit. The fruit has large stones in them, about the size of strawberries.
On 5/5, I made a four gallon batch of mead, using ten pounds of wildflower honey and added a 1/4 teaspoon of pectic enzyme. I used a large smack pack of Wyeast sweet mead yeast.
On 5/10, I racked to secondary and added 8 pounds of Durian meat. Twice a day, I pushed the durian under the surface to make sure it all fermented. The smell was a little funky, though not like the fruit's shell.
On 5/18, I racked to tertiary. The batch is a milky yellow color and there is already significant sediment on the bottom of the carboy.
More on this story as it develops.
Phil
