The first batch of liliko'i wine (made at Laura's) turned out so well, we decided to try again - this time with liliko'i-ginger.
We juiced near to a billion liliko'i from our vine (some also for the liliko'i-ginger jam!) using a strainer and funnel over a mason jar. I grated a big chunk of ginger and added the juice plus gratings to 8 cups / 2 quarts of liliko'i juice. Then it went into the 'fridge overnight because it became way too late to proceed further.
26. August 2011
- poured 4 cups of lilikoi ginger juice in 1 gallon jug
- dissolve 4 cups ( ~ 2 pounds) organic cane sugar in 3 cups water; heated on stove
- let sugar water cool to warm, added some additional water
- added 1/4 tsp yeast (EC-1118 Saccharomyces banyanus) to sugar water
- after sitting a while, no yeast action.
- poured everything into jug and added water to sugar
- put balloon on top
- after a couple of hours, nothing
- added a little K1-V1116 Saccharomyces cerevisiae to the top
- started bubbling!
(Conclusion, the EC-1118 we got is dead.)
28, August 2011
Bubbling away!
5, September 2011
Bubbling has petered out. Balloon fills after agitating bottle, but soon becomes limp.
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