18, March 2015
about 4.5 pounds jaboticaba - frozen a couple of days
Add some water (about to 1/2 volume) and boil (in 2 batchs) 10 min then press fruit against side, simmer 20 min.
Take about 1/2 cup of jaboticaba juice, let cool, and add a pinch of yeast (EC-1118). Let yeast grow on counter a few hours.
Let cool and put in fermentation bucket with 1 cup organic sugar dissolved in 2 cups water.
Add yeast solution.
Let ferment in bucket.
Started bubbling the air trap in less than 24 hours.
21, March 2015
ladle out of bucket
push through colander then strain through sieve
measured 9.5 cups strained juice
smelled a tasted a little alcoholic
tasted sour and a bit tanniny
Put in 1 gallon carboy with 2 more cups sugar (dissolved in 4 cups water)
filled with water to shoulder
put on air trap
vigorous bubbling right away - and foaming for first 12 hours.
(put 1 cup sugar - dissolved in 2 cups water - and some water back with fruit solids in fermentation bucket)
12, April 2015
bottled! (3L)
look: dark fushia, legs, opaque
smell: boujolet, alcohol, hint of citrus
taste: smooth, dry, tanin, unripe plum - like light red table wine, would be delicious made into sangria
name: "'Ekahi"
12, April 2015
batch 2:
Try second batch. This time with more sugar.
about 4.5 pounds jaboticaba - fresh
Add some water (about to 1/2 volume) and boil (in 2 batchs) 10 min then press fruit against side, simmer 20 min.
Take about 1/2 cup of jaboticaba juice, let cool, and some wine from the last batch (couldn't find the ueast). Let yeast grow on counter a few hours.
Let cool and put in fermentation bucket with 1 cup organic sugar dissolved in 2 cups water.
Add yeast solution.
Let ferment in bucket.
Started bubbling the air trap in less than 24 hours.
17, April 2015
batch 2:
(this batch was in fermentation bucket longer than first batch)
ladle out of bucket
push through colander then strain through funnel-sieve
measured about 9 cups strained juice
Put in 1 gallon carboy with 3 more cups sugar (dissolved in 3 cups water) - this is more than last batch.
filled with water to 3/4 (because last time it bubbled over)
put on air trap
(filled to shoulder with water on April 19.)
vigorous bubbling right away.
[skins were delicious, so separated them from seeds, added 10 oz cut calamansi and put in fridge for jam]
19, April 2015
batch 3:
4.5 pounds jaboticaba - frozen a couple of weeks
In two batches: add some water (about to 1/2 volume) and boil 10 min then press fruit against side, simmer 20 min.
Put in fermentation bucket with 1 cup organic sugar dissolved in 1 cup water. Let cool.
Add yeast from batch 2.
Let ferment in bucket.
Started bubbling the air trap in less than 24 hours.
24, April 2015
batch 3:
strained liquid from fruit ~11 cups
add 3 cups Maui raw sugar, dissolved in 3 cups water
water to shoulder of 1 G carboy
(batch 2 is still bubbling....)
23, August 2015
bottled batch 2 & 3 (3L each)
batch 2:
taste:robust, like a malbec, bitter at tend, big flavor, fruity, hint of pepper, tannin - R's fave
name: "'Jaboticabec"
batch 3:
taste:smooth, no bitter, lighter, thinner, sour, tanin, refreshing - J's fave
name: "Cranacaba"
It will be interesting to see how these age.
**2016**
3 April 2016
batch 16-1:
3.5 lb jaboticaba
1 cup organic sugar
put in fruit in pot (2 batches) and add ~ 1/2 volume water
boil 10 minutes while crushing fruit against side
simmer another 20 minutes
let cool
1 cup sugar in 2 cups water, warm to dissolve, then cool
take ~ 1/4 cup and start yeast growing for about 2 hours
put everything in fermentation bucket with airlock
9 April 2016
batch 16-1:
day 6, bubbling has subsided
strain juice from fruit
(skins separated to make cobbler filling, seeds soaking in everclear 151)
got about 10 cups
dissolve 3 cups (1.5 lb) sugar in 4 cups water
put juice and sugar syrup in gallon jug with airtrap
[I made a mistake and about 2 cups of the juice were left out!!]
10 April 2016
batch 16-2:
4.5 lb jaboticaba
1 cup organic sugar
put in fruit in pot (2 batches) and add ~ 1/2 volume water
boil 10 minutes while crushing fruit against side
simmer another 20 minutes
let cool
1 cup sugar in 2 cups water, warm to dissolve, then cool
take ~ 1/4 +1/4 cup water and start yeast growing for about 2 hours
put everything in fermentation bucket (added some juice from batch 16-1) with airlock
15 April
batch 16-2:
Day 5, had stopped bubbling, some white scum on top - yeast?
strain juice and add to 1 gallon jug (about 7 cups juice)
(use fruit skins for jam)
add 3 cups sugar dissolved in 4 cups water
put on airlock
started bubbling right away.
24 April 2016
batch 16-3:
4.5 lb jaboticaba
1 cup organic sugar
(plus the leftover fruit skins and ginger from 1 batch of jam)
put in fruit in pot (1 batches) and add ~ 1/2 volume water
boil 10 minutes while crushing fruit against side
simmer another 20 minutes
add 1 cup organic sugar
let cool
take ~ 1/4 +1/4 cup water and start yeast growing for about 2 hours
put everything in fermentation bucket with airlock
1, May 2016
batch 16-3:
Took a few days to show activity in bucket, was done for a couple of days before transfer.
strain juice and add to 1 gallon jug
add 3 cups sugar dissolved in 3 cups water, cooled
put on airlock
27, September
bottled all three.
batch 16-1
nose - fruity
taste - refreshing, cranberry, cocktail, like cape cod, simple, no aftertaste
name - "jabotacocktail"
batch 16-2
nose - not much
taste - sweet, fruit punch, tannin
name - "jabotaport"
batch 16-3
nose - not much
taste - bit effervescent, most sweet, ginger bite, no much tannin, desert wine
name - "jabota-ginger ale"
**2017**
13 March 2017
batch 17-1
about 4 pounds fresh, organic jaboticaba
divide into 2 batches , boil 30 min, add 1/2 cup organic sugar each, let cool.
take 1/4 cup with 1/4 cup water, cool, grow yeast.
mix all in fermentation bucket.
after 1 week (20 Mar), transfer to 1L jar + 3 cups sugar dissolved in 3 cups water.
bottle on 21 March 2018
big fill-bodied, called "jaboticab" (good to share with friends)
9 April 2017
batch 17-2
about 4.5 pounds fresh jaboticaba
divide into 2 batches , boil 30 min, add 1/2 cup organic sugar each, let cool.
take 1/4 cup with 1/4 cup water, coo, grow yeast.
mix all in fermentation bucket.
16 April - second fermentation with 2 cups more sugar to gallon.
bottle on 21 March 2018
like syrah, opens in mouth "jabotisyrah" (good to share with friends)
23 May 2017
batch 17-3 (less sugar - 2 cups)
about 4.5 pounds fresh jaboticaba
2 cups sugar
mix all in fermentation bucket.
3 June in second fermentation - no more sugar added, so has 1/2 sugar.
bottle on 21 March 2018
dry, like red wine, tannins, good with food, good on an hot day "jabotitable"
like French table wine
11 March 2018
batch 18-1
about 4 pounds fresh jaboticaba (boiled in water 30 minutes)
2 cups sugar
Ferment in bucket
add 2 cups sugar and switch to gallon jug on 21 March.
2019
batch 19-1
3 April 2019
about 4.5 pounds fresh jaboticaba boiled in 2 batches with 1/2 cup sugar each, 20 min
let cool then put in bucket with yeast. (started some yeast but was not growing well, used anyway.)
10 April 2019
decant and put in gallon jug, added 2 cups sugar (3 cups sugar total)
batch 19-2
10 April 2019
about 4 pounds fresh jaboticaba boiled in 2 batches with 1 cup sugar each, 20 min
let cool then put in bucket with yeast.
16 April decant liquid to gallon jug with 1 cup sugar (3 cups sugar total)
