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Homemade Melon Brandy?

Stanley Edwards

Stanley Edwards

1967 Maserati Mistral.
R.I.P.
Many years ago I tried some melon brandy made by an old hippie type person. What I want to know is how did she make it? From memory I know she stuffed it with brown sugar after clearing all the seeds out and left it hanging with a small hole in the bottom for fermented juices to drip from.

I have got myself Two large melons. Topped them and de-seeded them. Stuffed them with brown sugar and cinnamon. Put the 'lids' back on and left them hanging in the kitchen. I think a couple of days before piercing a hole in the bottom to allow the delicious alcoholic juices to drip into a glass for a daily night cap. Will this work, or am I forgetting fundamental health and safety issues?
 
Melon Brandy?

My stomach is churning at the very idea already - and brandies require some form of distilation, so unless the's filling the hollowed-out/sugared melon with raw alcohol, that also has to happen somewhere along the line.
 
The proper way to do this involves adding a wine yeast to the sugar, whcih will convert both the raw sugar and the fruit sugars into alcohol, the end-product being an alcoholic syrup widely-known to pissheads of my generation as "marrow rum" (marrows having been the most available thick-skinned fruit or veg at the time).
The yeast needs to be a high-alcohol one, and the end product, if you use a high alcohol yeast, should be between 18-25% ABV.
 
ViolentPanda said:
The proper way to do this involves adding a wine yeast to the sugar, whcih will convert both the raw sugar and the fruit sugars into alcohol, the end-product being an alcoholic syrup widely-known to pissheads of my generation as "marrow rum" (marrows having been the most available thick-skinned fruit or veg at the time).
The yeast needs to be a high-alcohol one, and the end product, if you use a high alcohol yeast, should be between 18-25% ABV.
Click to expand...

OK. If I add a bit of yeast now (powdered levadura) is it going to work?

How does the gas escape? Should I leave the 'lid' on loose? Or, create some sort of valve with a straw and reservoir?
 
I remember this story from years back but never tried it since:

1) You always heard it from the biggest long-term alkie in the pub
2) It seemed like an awful lot of trouble to do
3) It seemed extremely unlikely that the result would be particularly nice even if you could be arsed

Have still never met anyone who has actually done it - probably as lazy as me then! ;)
 
Stanley Edwards said:
Many years ago I tried some melon brandy made by an old hippie type person. What I want to know is how did she make it? From memory I know she stuffed it with brown sugar after clearing all the seeds out and left it hanging with a small hole in the bottom for fermented juices to drip from.

I have got myself Two large melons. Topped them and de-seeded them. Stuffed them with brown sugar and cinnamon. Put the 'lids' back on and left them hanging in the kitchen. I think a couple of days before piercing a hole in the bottom to allow the delicious alcoholic juices to drip into a glass for a daily night cap. Will this work, or am I forgetting fundamental health and safety issues?
Click to expand...
i have had watermelon schnapps and the end result is not worth the time or effort.
 
ViolentPanda said:
The proper way to do this involves adding a wine yeast to the sugar, whcih will convert both the raw sugar and the fruit sugars into alcohol, the end-product being an alcoholic syrup widely-known to pissheads of my generation as "marrow rum" (marrows having been the most available thick-skinned fruit or veg at the time).
The yeast needs to be a high-alcohol one, and the end product, if you use a high alcohol yeast, should be between 18-25% ABV.
Click to expand...
yer man can't cook an omelette and so is unlikely to produce something worthwhile from this effort.
 
I only have bread yeast in the house, and I'm not overly serious about the results.

The sugar cost €3 - proper demerara organic stuff. Melons were recycled. Nothing much to lose here!
 
This video shows how to make melon liqueur, which might be a lot safer to make. The problem with making spirits is in the distillation process. You can very easily make a dangerous, toxic drink. I'd advise against doing this.

 
A teaspoon will do.
Sounds like a complete waste of time. Why don't you just make some turbo cider or some worzel wine. Like VP says without a good yeast its not going to produce a decent % of alc.

More chance of getting the shits than getting pissed me thinks :D
 
seeformiles said:
I remember this story from years back but never tried it since:

1) You always heard it from the biggest long-term alkie in the pub
2) It seemed like an awful lot of trouble to do
3) It seemed extremely unlikely that the result would be particularly nice even if you could be arsed

Have still never met anyone who has actually done it - probably as lazy as me then! ;)
Click to expand...

Water butt, high alcohol wine yeast, sugar, fruit, and time. We're talking months though not days.
 
I've added about 7 Grammes of powdered yeast in a little warm water. I am now going to buy a pair of tights to hang the melons in whilst they ferment in the 38º Andalucia heat.
 
that is too hot to brew. you will make lots of fusel alcohols instead of ethanol. Bread yeast produces a lot of sulphur containing flavours
 
Superdupastupor said:
that is too hot to brew. you will make lots of fusel alcohols instead of ethanol. Bread yeast produces a lot of sulphur containing flavours
Click to expand...

OK. I am developing a cardboard box shelter to put in the washing yard in shade. What is the ideal temperature, and can I still add some wine yeast?
 
Stanley Edwards said:
OK. I am developing a cardboard box shelter to put in the washing yard in shade. What is the ideal temperature, and can I still add some wine yeast?
Click to expand...

i think upper 20's is the limit for getting a clean fermentation, but depends on yeast type/ form of sugars ect. :)

yeasts don't co-coexsist afaicr so if the bread yeast is already established the wine yeast won't get off the ground
 
Stanley Edwards said:
I've added about 7 Grammes of powdered yeast in a little warm water. I am now going to buy a pair of tights to hang the melons in whilst they ferment in the 38º Andalucia heat.
Click to expand...

Hang it somewhere indoors where it's a constant temperature, or as best as you can get. The cooler the better.
Don't worry about the gas, it will get out.

It will be ready in 2 weeks and taste like arse.
 
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