Great! I wonder if just salting without water (like sauerkraut) would work better? I am trying a kvass/tepache for now but have homegrown jalapenos, not very spicy ones but good flavor (Jedi is the variety, usually I do Jalafuego, those are very spicy, but this year tried these instead) and some dried anchos. There isn’t a lot of rind on my watermelons though, a little concerned about that.
Ohh I like the idea! I just did the basic concept of fermenting with some water, but it should work out without as well… only thing could be, that the sugar concentration is higher than it should be… that could increase the yeast fermentation and then we have hot watermelon wine… but sounds like the next batch could be tried like that! Thanks!
Great! I wonder if just salting without water (like sauerkraut) would work better? I am trying a kvass/tepache for now but have homegrown jalapenos, not very spicy ones but good flavor (Jedi is the variety, usually I do Jalafuego, those are very spicy, but this year tried these instead) and some dried anchos. There isn’t a lot of rind on my watermelons though, a little concerned about that.
Ohh I like the idea! I just did the basic concept of fermenting with some water, but it should work out without as well… only thing could be, that the sugar concentration is higher than it should be… that could increase the yeast fermentation and then we have hot watermelon wine… but sounds like the next batch could be tried like that! Thanks!