6 pounds lychee fruit
wash, peel, de-seed, put in blender
blend about 10 seconds low and 10 seconds high
4 lb 7.5 oz of slurry from 6 lb fruit
add 1 cup Maui turbinido sugar dissolved in 1 cup water
in 1 liter glass jar
add 2 straw-fulls of brewing jaboticaba wine for yeast
by next morning was bubbling
sit for 3 days
1 July 2015
strain into 1 gallon jug
add 2 cups Maui turbinido sugar dissolved in 2 cup water (and cooled)
discard fruit pulp (which tasted dry already)
2 July 2015
bubbling
16 July 2015
tried a bit - strong lychee small, lychee taste plus some surprising sourness. Interesting!
(left still fermenting)
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