J saved the third and last sour sop for me. I decided to use it for wine, since sour sop wine must taste divine. The fruit was big and heavy, stored in the 'fridge for about a week. It still tasted ripe and fresh. Although one fruit is not really enough for a gallon, I decided to not add another fruit. Even if the flavor is subtle, I really want to taste soursop, and I was afraid that adding another fruit flavor would overshadow to soppiness.
- squeezed 1 soursop through a strainer; got about 2 1/3 cups of a puree-like consistency
- dissolved 4 cups of sugar (organic cane) in 4 cups heated water
- added 4 cups of water
mix together in 3Gal carboy
- dissolved a pinch of champagne yeast in a small bowl with diluted sugar water, let sit ~ 2 hour
- add to carboy solution
3, June 2011
A morning peek shows that a lot of action occurred overnight.
8, June 2011 - day 6
I've been shaking the container about once a day. It's still bubbling. Today I added another cup of soursop juice.
