At the local market yujacha concentrate is on sale so I was thinking about fermenting some.
Yujacha is Korean citron "tea" made out of chopped up bits of citrons (fruit, pith, peel, everything) mixed in a jar with (traditionally) honey or (these days) corn syrup. What you do is take a spoonful of this sweet citrusy gloop and mix it with hot water and drink. It's pretty good.
So if I fermented, say, six kilos of this gloop in a 20 liter batch that'd be about 3 kilos of fruit and 3 kilos of corn syrup. Which I could then backsweeten, perhaps with oligosaccharide syrup (available cheap here, has worked well for me in the past).
Any tips for this sort of thing? Don't have many varieties of wine yeast available here in Korea so it'd be bog standard champagne yeast or ale yeast plus some yeast nutrients.
Just worried about it being nasty rocket fuel with that much corn syrup.
Yujacha is Korean citron "tea" made out of chopped up bits of citrons (fruit, pith, peel, everything) mixed in a jar with (traditionally) honey or (these days) corn syrup. What you do is take a spoonful of this sweet citrusy gloop and mix it with hot water and drink. It's pretty good.
So if I fermented, say, six kilos of this gloop in a 20 liter batch that'd be about 3 kilos of fruit and 3 kilos of corn syrup. Which I could then backsweeten, perhaps with oligosaccharide syrup (available cheap here, has worked well for me in the past).
Any tips for this sort of thing? Don't have many varieties of wine yeast available here in Korea so it'd be bog standard champagne yeast or ale yeast plus some yeast nutrients.
Just worried about it being nasty rocket fuel with that much corn syrup.
