2 lb 6 oz guava puree (with lemon juice)
3 shallots, diced
3 hawaiian peppers
2 ancho chilis, dried
3 chipotle chilies, dried
2 cloves garlic
1 cup vinegar
1/4 cup coconut sugar
simmer about an hour
yeild: about 5.5 cups
delicious!
Saturday, September 24, 2016
Sunday, April 24, 2016
mountain apple chutney
derived from:
http://the.honoluluadvertiser.com/article/2010/May/26/il/hawaii5260307.html
1.5 lb mountain apples from Irene
1.5 cups organic sugar
1 cup cider vinegar
2 tsp cinnamon (cassia)
1 tsp allspice
chop mountain apples
heat everything else in a saucepan and bring to boil
add chopped maintain apples
bring back to boil, then simmer at low heat 15 min
drain fruit and pack in jars (2 x 8 oz)
steam process 10 min
dilute strained juice with water as drink - yum!
try 2:
2 lb mountain apples from Irene
(rest the same)
http://the.honoluluadvertiser.com/article/2010/May/26/il/hawaii5260307.html
1.5 lb mountain apples from Irene
1.5 cups organic sugar
1 cup cider vinegar
2 tsp cinnamon (cassia)
1 tsp allspice
chop mountain apples
heat everything else in a saucepan and bring to boil
add chopped maintain apples
bring back to boil, then simmer at low heat 15 min
drain fruit and pack in jars (2 x 8 oz)
steam process 10 min
dilute strained juice with water as drink - yum!
try 2:
2 lb mountain apples from Irene
(rest the same)
Sunday, March 27, 2016
soursop cinnamon lemon marmalade
[really, 1/2 batch]
2 cups (1 lb) soursop juice/slurry
1 lemon
1 cinnamon stick
2/3 cup organic cane sugar
- juice lemon, then thinly slice peel, leave as much pith as you'd like
- mix peal slices and juice and set aside
- heat soursop and cinnamon in non-reactive pot, bring to bowl then reduce to simmer 10"
- add lemon peel and juice, simmer 10"
- add sugar, bring to boil 5-15" until seems to want to set
- pour in jars (2 x 8 oz) and process or refrigerate
2 cups (1 lb) soursop juice/slurry
1 lemon
1 cinnamon stick
2/3 cup organic cane sugar
- juice lemon, then thinly slice peel, leave as much pith as you'd like
- mix peal slices and juice and set aside
- heat soursop and cinnamon in non-reactive pot, bring to bowl then reduce to simmer 10"
- add lemon peel and juice, simmer 10"
- add sugar, bring to boil 5-15" until seems to want to set
- pour in jars (2 x 8 oz) and process or refrigerate
Saturday, November 28, 2015
Spicy Liliko'i Honey Mustard
based on a recipe from the Splendid Table.
Mustard is simple to make and can be canned like fruit preserves. This mustard is flavored with liliko‘i and local honey. It makes a wonderful dip for pretzels or veggies.
Ingredients:
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup + 2 tbsp ground mustard
1/2 cup cider vinegar
3/4 cup liliko‘i juice
1 1/2 tsp Hawaiian red salt
2 Tbsp local honey
Directions:
Combine and mix the mustard seeds, ground mustard, vinegar, and juice. Cover and soak 24 hours at room temperature.
The next day, blend in blender or food processor about 30 seconds to break up seeds. Transfer to a saucepan and heat to boil. Turn down heat and simmer about 10 minutes. Add salt and honey and simmer another minute.
The mustard will be quite potent-tasting at first but should mellow in about a week.
Mustard is simple to make and can be canned like fruit preserves. This mustard is flavored with liliko‘i and local honey. It makes a wonderful dip for pretzels or veggies.
Ingredients:
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup + 2 tbsp ground mustard
1/2 cup cider vinegar
3/4 cup liliko‘i juice
1 1/2 tsp Hawaiian red salt
2 Tbsp local honey
Directions:
Combine and mix the mustard seeds, ground mustard, vinegar, and juice. Cover and soak 24 hours at room temperature.
The next day, blend in blender or food processor about 30 seconds to break up seeds. Transfer to a saucepan and heat to boil. Turn down heat and simmer about 10 minutes. Add salt and honey and simmer another minute.
If you would like to can the cmustard, check that the pH is
4.0 or lower. Ladle into 4 oz or 8 oz jars leaving ¼ inch headspace. Remove
bubbles, wipe off edge of jars, and fasten lids to finger-tight. Steam or water
bath can for 15 minutes.
The mustard will be quite potent-tasting at first but should mellow in about a week.
Sunday, August 23, 2015
banana rum jam
1 lb ripe apple bananas
juice of 1 lime
jiuce of 4 liliko'i
1/2 cup coconut sugar
1/4 vanilla bean
1 inch piece ginger, grated
2 tbsp Pamona calcium water
1 tsp Pamona pectin
1/4 tsp local ceylon cinnamon
1/4 cup Maui dark rum
peel & dice bananas
add lime juice
blend in blender
transfer to pot
add liliko'i juice
add 1/4 cup coconut sugar
add sliced 1/4 vanilla bean
add ginger
add Pamona calcium water
simmer 20 minutes
During this time, mix dry ingredients: 1/4 cup coconut sugar, Pamona pectin, and cinnamon in a separate bowl.
At the end of the 20 minutes, add the dry ingredients while stirring. Add rum. Bring back to boil 5 minutes. Jar & process 15" in water bath canner.
juice of 1 lime
jiuce of 4 liliko'i
1/2 cup coconut sugar
1/4 vanilla bean
1 inch piece ginger, grated
2 tbsp Pamona calcium water
1 tsp Pamona pectin
1/4 tsp local ceylon cinnamon
1/4 cup Maui dark rum
peel & dice bananas
add lime juice
blend in blender
transfer to pot
add liliko'i juice
add 1/4 cup coconut sugar
add sliced 1/4 vanilla bean
add ginger
add Pamona calcium water
simmer 20 minutes
During this time, mix dry ingredients: 1/4 cup coconut sugar, Pamona pectin, and cinnamon in a separate bowl.
At the end of the 20 minutes, add the dry ingredients while stirring. Add rum. Bring back to boil 5 minutes. Jar & process 15" in water bath canner.
Sunday, August 16, 2015
liliko'i season records 2015
liliko'i wine batch 1:
use regular recipe (1 gallon):
4 cups liliko'i juice
4 cups organic sugar
innoculated with previous wine batch
start:~10 August 2015
liliko'i mead trial:
for 1 gallon:
4 cups liliko'i juice
2 pounds honey from Erin
EC-1118 yeast
start: 16 August 2015
Wednesday, July 29, 2015
papaya salsa
28 July 2015
1 very large ripe papaya
3 cloves garlic
5 shallots
5 peppers from Melvin
juice of 1 lime
vinegar to bring pH down to 3.5
Blend all ingredients, except lime. Simmer about 20 minutes, add vinegar & check pH. Simmer another 30 minutes, added more vinegar. Processed in steam canner 15 minutes. Yield about 2.5 cups.
Quite hot, sort of between a salsa and a hot sauce. But good with chips!
1 very large ripe papaya
3 cloves garlic
5 shallots
5 peppers from Melvin
juice of 1 lime
vinegar to bring pH down to 3.5
Blend all ingredients, except lime. Simmer about 20 minutes, add vinegar & check pH. Simmer another 30 minutes, added more vinegar. Processed in steam canner 15 minutes. Yield about 2.5 cups.
 |
| papaya salsa |
Thursday, July 16, 2015
soursop wine
16 July 2015
Used about 4 lb of a 5 lb soursop fruit.
First, wash fruit and cut into it, separating the pulp from the skin and seeds. The seeds are poisonous.
Push soursop pulp through a sieve. The juice is thick.
Collect juice and save in refrigerator. I got about 3 cups.
Dissolve 2 cups turbinido sugar in 2 cups water. Warm then cool. Mix with pulp another cup or two of water in a food-grade bucket for first fermentation. Inoculate with yeast. (I used a bit from the currently fermenting lychee wine.)
Close bucket and fit the airtrap.
24 July 2015
strained liquid. tasted - sweet & alcoholic with slight soursop taste.
Decided to make cider instead.
Divided strained liquid (~1L) into 2 750 ml plastic (beer) bottles. Added water to the neck. Inverted to mix. Left to stand at RT.
25 July 2015
Already, the bottles feel very hard. Put in 'fridge.
26 July 2015
Super bubbly!! Delicious taste, subtle and lovely. Could have less sugar.
Used about 4 lb of a 5 lb soursop fruit.
 |
| 5 lb soursop |
 |
| soursop processing: peel skin, take out seeds, break into pieces |
Push soursop pulp through a sieve. The juice is thick.
 | ||||
| push fruit through sieve |
Collect juice and save in refrigerator. I got about 3 cups.
 |
| about 3 cups of thick juice, put aside in 'fridge |
Dissolve 2 cups turbinido sugar in 2 cups water. Warm then cool. Mix with pulp another cup or two of water in a food-grade bucket for first fermentation. Inoculate with yeast. (I used a bit from the currently fermenting lychee wine.)
 |
| soursop pulp with 2 cups of turbinido sugar |
24 July 2015
strained liquid. tasted - sweet & alcoholic with slight soursop taste.
Decided to make cider instead.
Divided strained liquid (~1L) into 2 750 ml plastic (beer) bottles. Added water to the neck. Inverted to mix. Left to stand at RT.
25 July 2015
Already, the bottles feel very hard. Put in 'fridge.
26 July 2015
Super bubbly!! Delicious taste, subtle and lovely. Could have less sugar.
 |
| soursop cider with papaya salsa and Beanitos |
Wednesday, July 1, 2015
pineapple vinegar
From this Mexican Grandmother's recipe:
http://www.fermentedfoodlab.com/how-to-make-raw-pineapple-vinegar/
30 June 2015
Use rind from 1 pineapple (from Irene)
1 cup Maui turbinido sugar dissolved (by stirring) in 4 cups water
cover with towel (and rubber band), let sit in dark
Mixed with a spoon every 2-3 days.
19 July 2015 (almost 3 weeks)
Tastes wonderfully vinegary and fruity. pH paper says it is below 3.0. Success!
Pour liquid through a strainer into a dark-color glass bottle (plus overflow in mason jars).
http://www.fermentedfoodlab.com/how-to-make-raw-pineapple-vinegar/
30 June 2015
Use rind from 1 pineapple (from Irene)
1 cup Maui turbinido sugar dissolved (by stirring) in 4 cups water
cover with towel (and rubber band), let sit in dark
 |
| pineapple vinegar - day 1 |
19 July 2015 (almost 3 weeks)
Tastes wonderfully vinegary and fruity. pH paper says it is below 3.0. Success!
Pour liquid through a strainer into a dark-color glass bottle (plus overflow in mason jars).
lychee wine
28 June 2015
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)
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)
Wednesday, May 20, 2015
guava ketchup
1 cup guava puree (with some lemon, raw sugar, cinnamon)
2 tbsp coconut sugar
1 tbsp distilled vinegar
1/2 tsp tomato paste
spices: 2 allspice, 2 cardamom pods, 5grains of paradise
simmer about 25 minutes until thick
Yum!
2 tbsp coconut sugar
1 tbsp distilled vinegar
1/2 tsp tomato paste
spices: 2 allspice, 2 cardamom pods, 5grains of paradise
simmer about 25 minutes until thick
Yum!
Wednesday, May 13, 2015
mango salsa
about 3 cups chopped mango
about 1 cup chopped red pepper
about 3/4 cup chopped shallot
1/2 cup white vinegar
2 Hawaiian chili pepper, minced without seeds
about 1 inch piece of ginger, grated
about 3/4 inch piece of turmeric root, grated
2 cloves garlic, grated
1/2 teaspoon salt
mix together and simmer about 5 minutes
pour into jars (5 half-pint)
process 10 min
see: http://nchfp.uga.edu/how/can_salsa/mango_salsa.html
about 1 cup chopped red pepper
about 3/4 cup chopped shallot
1/2 cup white vinegar
2 Hawaiian chili pepper, minced without seeds
about 1 inch piece of ginger, grated
about 3/4 inch piece of turmeric root, grated
2 cloves garlic, grated
1/2 teaspoon salt
mix together and simmer about 5 minutes
pour into jars (5 half-pint)
process 10 min
see: http://nchfp.uga.edu/how/can_salsa/mango_salsa.html
Wednesday, March 18, 2015
Jaboticaba Wine
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)
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)
Monday, February 23, 2015
Poha Jam
From this recipe: http://punaweb.org/forum/topic.asp?TOPIC_ID=7264
"Adapted from a recipe for Ground Cherry Jam from Unusual Vegetables: Something New for This Year's Garden"
2 generous cups husked whole fruit (316 g )
1/2 cup palm sugar (recipe called for 1 cup)
1/8 cup water
1/2 lemon - juice and zest
wash poha fruits
bring water and sugar to boil and dissolve sugar
add whole poha, lemon juice & zest
bring to vigorous boil
turn down and simmer 5 min while stirring - poha will pop open
allow to cool uncovered
uncover and put in 'fridge o/n
next day
bring to boil
cook until transparent - about 15 mins
pour into jars and can, refrigerate or freeze
recipe made exactly 1 half-pint
"Adapted from a recipe for Ground Cherry Jam from Unusual Vegetables: Something New for This Year's Garden"
 |
| poha berry jam |
2 generous cups husked whole fruit (316 g )
1/2 cup palm sugar (recipe called for 1 cup)
1/8 cup water
1/2 lemon - juice and zest
 |
| boiling poha berries for jam |
wash poha fruits
bring water and sugar to boil and dissolve sugar
add whole poha, lemon juice & zest
bring to vigorous boil
turn down and simmer 5 min while stirring - poha will pop open
allow to cool uncovered
uncover and put in 'fridge o/n
next day
bring to boil
cook until transparent - about 15 mins
pour into jars and can, refrigerate or freeze
recipe made exactly 1 half-pint
 |
| about 160 poha berries in one half-pint of jam |
Saturday, August 16, 2014
Liliko'i Season Records 2014
2014 season running tally:
wine: 25 L
jelly: jarsLiliko'i Wine
general recipe:
4 cups liliko'i juice
4 cups sugar melted into 3 cups water
take 1/3 cup sugar solution with 1/3 cup water & add pinch yeast- put aside about 20-30 min to see if yeast grow
after sugar cools, add all to 1 gallon carboy and fill with water to the shoulder
put airlock on bottle
should start bubbling within ~24 hours
batch 1 - with EC-1118 yeast, organic (IN) sugar, didn't mix at start
started 7/13/13
mixed 8/25/14
bottled 8/29/14
appearance: leggy, cloudy
nose notes: floral, turpentine
tasting notes: sour, not too sour, very dry, smooth, very alchoholly, very drinkable
name: "sour splash"
(maybe just home use - good, but not super special)
batch 2 - with EC-1118 yeast, organic (IN) sugar, didn't mix at start
Big carboy - 3 quarts lilikoi (a bit shy, actually), 12 cups sugar
Lilikoi was part frozen, mostly fresh, sat overnight rt
started 8/12/13, took a couple of days to start bubbling
mixed 9/5/14
bottled 9/21/14
appearance: nice color
nose notes: liliko'i
tasting notes: lots of liliko'i flavor, a little sweet, tingle, fruit pie, fire in nose, really good - very drinkable
name: "hula i ke kai"
(good to take places when we want fruit wine taste.)
batch 3 - medium sized - with EC-1118 yeast, 5.2 cups sugar organic (IN) sugar + 5.2 cups lilikoi, didn't mix at start
started 8/16/14
bottled 10/16/14
nose notes: weak lemony- liliko'i
tasting notes: quite sweet, fruity, liliko'i, pineapple - sweet&acid, with a kick, dessert wine?
name: "lava pop"
(good to take places when we want sweet.)
batch 4 - with EC-1118 yeast, sugar organic (IN) sugar + fresh lilikoi, didn't mix at start
[might have only used 3 cups sugar...]
started 8/19/14
bottled 10/16/14
nose notes: weak, fresh
tasting notes: sour, fruity, good flavor, definitely lilikoi-y, long finish, grapefruit-apricot-kumquat, clean, refreshing, slightly effervescent
name: "tart me up"
(good to take places when we want dry/tart.)
batch 5 - with EC-1118 yeast, sugar organic (IN) sugar + fresh lilikoi, didn't mix at start
started 8/19/14
bottled 10/16/14
nose notes: weak, fresh
tasting notes: good, hits you with flavor, well-balance with sweet/sour, full flavor
name: "It's pretty good"
(good to take places.)
batch 6 - with EC-1118 yeast, sugar organic (IN) sugar + fresh lilikoi (many older, wrinkled ones), didn't mix at start
started 8/29/14
batch 7 - with EC-1118 yeast, sugar organic (IN) sugar + fresh lilikoi (many older, wrinkled ones), didn't mix at start
started 9/5/14
batch 8 - medium sized - with EC-1118 yeast, 5.2 cups sugar organic (IN) sugar + 5.2 cups lilikoi, didn't mix at start, liliko'i blended, hand-juiced, minimal pulp.
started 10/17/14
tried 2/22/15
not good, threw out (air trap had lost water)
batch 9 - with EC-1118 yeast, 4 cups sugar organic (IN) sugar + 4 cups fresh lilikoi, liliko'i blended, hand-juiced, minimal pulp. didn't mix at start.
started 10/19/14
bottled 2/23/15
nose notes: fruity
tasting notes: sour, nice finish
name: "Tart Me Twice"
(could take places when sour is wanted, but probably a home-drinker.)
Sunday, July 20, 2014
Guava Wine experiment
20 July 2014
So many beautiful guava on the ground - I had to try to make wine with it. So many recipes for guava wine online, and they are so diverse! Decided to make-up a protocol, an educated guess.
For one gallon jug:
13 guavas - about 2.5 pounds - about a quart
washed then chopped with skins & seeds (took off the flower-end, though)
put in ziplock freezer bag and put in freezer
23 July 2014
Guava above was ~1 quart, which didn't seem like enough. Added 4 more frozen + 9 more fresh.
In two batches:
-put 13 chopped guava in pot with 1 cup water
-heat to melt frozen fruit, simmer for 10 mins after that.
-strain to leave behind seeds & bits
In the 1 gallon carboy:
- strained nectar from 26 guavas
- 4 cups organic sugar, dissolved in 4 cups water
- EC-1118 yeast (pregrown in 1/3 cup sugar solution + 1/3 cup water for about an hour)
8/24/14 - one month later, still bubbling. Tasted - very sweet, but delicious!
__________________________________________________
New batch (#2)! 18 September 2016 - using boiled guava puree
2 lb guava (about 2/3 in refrigerator o/n, rest fresh)
3 cups organic sugar (less than last batch)
champagne yeast
boiled guava (in two batches) with a total of 3 cups water for about 10 minutes
strained through a food mill then a fine weave strainer
dissolved sugar in 3 cups water
took 1/3 cup + 1/3 cup water. let cool, add pinch of yeast, allow to grow about 1.5 hrs
mix all in a 1 gallon carboy and fit airlock
__________________________________________________
Batch #3 21 September 2016 - using raw chunks in first fermentation
5lb 4 oz guava
1 cup of organic sugar
champagne yeast
chop guava into 1/2 chunks
dissolve sugar in 1C water
took 1/3 cup + 1/3 cup water. let cool, add pinch of yeast, allow to grow about 1 hrs
So many beautiful guava on the ground - I had to try to make wine with it. So many recipes for guava wine online, and they are so diverse! Decided to make-up a protocol, an educated guess.
 |
| the "apple" guava - about the size of a lime and pink inside |
For one gallon jug:
13 guavas - about 2.5 pounds - about a quart
washed then chopped with skins & seeds (took off the flower-end, though)
put in ziplock freezer bag and put in freezer
23 July 2014
Guava above was ~1 quart, which didn't seem like enough. Added 4 more frozen + 9 more fresh.
In two batches:
-put 13 chopped guava in pot with 1 cup water
-heat to melt frozen fruit, simmer for 10 mins after that.
-strain to leave behind seeds & bits
In the 1 gallon carboy:
- strained nectar from 26 guavas
- 4 cups organic sugar, dissolved in 4 cups water
- EC-1118 yeast (pregrown in 1/3 cup sugar solution + 1/3 cup water for about an hour)
8/24/14 - one month later, still bubbling. Tasted - very sweet, but delicious!
__________________________________________________
New batch (#2)! 18 September 2016 - using boiled guava puree
2 lb guava (about 2/3 in refrigerator o/n, rest fresh)
3 cups organic sugar (less than last batch)
champagne yeast
boiled guava (in two batches) with a total of 3 cups water for about 10 minutes
strained through a food mill then a fine weave strainer
dissolved sugar in 3 cups water
took 1/3 cup + 1/3 cup water. let cool, add pinch of yeast, allow to grow about 1.5 hrs
mix all in a 1 gallon carboy and fit airlock
__________________________________________________
Batch #3 21 September 2016 - using raw chunks in first fermentation
5lb 4 oz guava
1 cup of organic sugar
champagne yeast
chop guava into 1/2 chunks
dissolve sugar in 1C water
took 1/3 cup + 1/3 cup water. let cool, add pinch of yeast, allow to grow about 1 hrs
Sunday, March 16, 2014
lemon cider - first try
Used recipe from: http://teresamcguffey.com/greenwizards.org/?q=node/34224
for 5L carboy:
6 small organic lemons (or were they limes?)
5.6 cups demerara sugar
EC-118 yeast
dissolve sugar in ~2L water, let cool
pour in carboy
chop lemon finely - use everything, put in carboy
add pre-started yeast
fill with water to top
put on airtrap
started 3/16/14
(slow to start bubbling)
for 1gal carboy:
3.5 large lemons from neighbor
4.3 cups sugar (1/2 demerara, 1/2 organic refined)
EC-118 yeast (pre-incubated in coconut sugar solution)
started 3/18/14
for 5L carboy:
6 small organic lemons (or were they limes?)
5.6 cups demerara sugar
EC-118 yeast
dissolve sugar in ~2L water, let cool
pour in carboy
chop lemon finely - use everything, put in carboy
add pre-started yeast
fill with water to top
put on airtrap
started 3/16/14
(slow to start bubbling)
for 1gal carboy:
3.5 large lemons from neighbor
4.3 cups sugar (1/2 demerara, 1/2 organic refined)
EC-118 yeast (pre-incubated in coconut sugar solution)
started 3/18/14
Friday, August 16, 2013
Liliko'i Season Records 2013
2013 season running tally:
wine: 34 Ljelly: 5 jars
Liliko'i Wine
general recipe:
4 cups liliko'i juice
4 cups sugar melted into 3 cups water
take 1/3 cup sugar solution with 1/3 cup water & add pinch yeast- put aside about 20-30 min to see if yeast grow
after sugar cools, add all to 1 gallon carboy and fill with water to the shoulder
put airlock on bottle
should start bubbling within ~24 hours
batch 1 - with EC-1118 yeast, organic (IN) sugar, didn't mix at start
started 7/13/13
mixed 8/4/13
mixed 8/9/13
bottled 8/15/13 - 3 L +
nose notes: fresh, lemony, clean
tasting notes: sweet start, sour finish with a kick
name: "lemon drop"
batch 2 - with EC-1118 yeast, 3.25 cups organic (IN) sugar + .75 cup Maui sugar, mix at start
prep notes: most of juice sat in 'fridge for a week, heated sugar just enough to dissolve
started 7/24/13
mixed 8/9/13
mixed 8/11/13
bottled 8/26/13 - 3 L +
nose notes: lilikoi, fruity, a bit of yeast
tasting notes: lilikoi tang, effervescent, eye tickle, spindly legs
name: "two toasted buns"
batch 3 - with EC-1118 yeast, 4 cups organic (IN-H) sugar, no mix at start
prep notes: 3 c juice sat in 'fridge for a week (mill) + 1 c fresh (strained), heated sugar just enough to dissolve
started 8/3/13
mixed 9/9/13
mixed 9/16/13
bottled 9/28/13 - 3 L +
nose notes: fresh
tasting notes: tangy, fruity, sweet/sour balance, citrus, orangey, Tang - got legs, rough
name: "blast off"
batch 4 - with EC-1118 yeast, 2 cups organic (IN) sugar + 2 cup Maui sugar, no mix at start
prep notes: 3 c juice sat in 'fridge for a week + 1 c fresh, heated sugar just enough to dissolve
started 8/16/13
mixed 9/9/13
mixed 9/16/13
bottled 9/28/13 - 3 L +
nose notes: cut grass, white grape, ice wine
tasting notes: sparkling/effervescent, sour, long finish, dry or fruity?, crisp, smooth, leggy
name: "fred the fruit bat"
batch 5 - with EC-1118 yeast, 4 cups organic (IN) sugar, no mix at start
prep notes: juice sat in 'fridge for a week, heated sugar just enough to dissolve
started 8/20/13
mixed 9/27/13 - still a little bubbly
mixed 10/3/13
bottled 10/23/13 - 3 L +
nose notes: floral, vanilla, light
tasting notes: peppery start, long finish, very alcoholic, lemony, leggy
name: "gimpy's fireball"
batch 8 (5L carboy) - with EC-1118 yeast, 5.2 cups organic (IN) sugar, 5.2 cups O/N rt + fresh lilikoi
started 9/16/13
mixed 10/23/13
bottled 1/5/14 - 4 L +
more flocculant in the carboy
nose notes: fresh, clean, fruity
look: cloudier, reasonably leggy, lighter color
tasting notes: grapefruit juice, sweet start, hints of tangerine, icewine-ish, smooth, gentle finish, fruity aftertaste
(taste of sample may be sweeter than bottles)
name: "lemonade springs"
batch 9 - with EC-118 yeast, same as batch 10, but with IsNat sugar
started 9/29/13
mixed *none*
bottled 1/9/14 - 3 L +
more flocculant in the carboy
nose notes: lemon, alcohol, pine, smokey
look: cloudier, leggy
tasting notes: sour, dry, lime, lime-ade, hints of sour grape, refreshing
name: "Kilauea Sourball"
Saturday, February 16, 2013
Tangerine Wine
*batch 1*
16, February 2013
6 cups tangerine juice
3 cups Maui sugar melted in 4 cups water and cooled
pinch of bread yeast incubated in sugar-water mix for 30 min
add water to 1 gallon
*batch 2*
19, February
8 cups tangerine juice
5 cups Maui sugar
pinch of EC-1118 yeast incubated in 1:2 diluted sugar-water for a few hours
add water to 5L
bubbly in about 18 hrs
16, February 2013
6 cups tangerine juice
3 cups Maui sugar melted in 4 cups water and cooled
pinch of bread yeast incubated in sugar-water mix for 30 min
add water to 1 gallon
*batch 2*
19, February
8 cups tangerine juice
5 cups Maui sugar
pinch of EC-1118 yeast incubated in 1:2 diluted sugar-water for a few hours
add water to 5L
bubbly in about 18 hrs
Thursday, February 7, 2013
Tej take 1
3 February 2013
used Big Island Bees Organic Hawaiian Honey
warm honey in simmering water to liquify
measure about 3 cups into a bowl
add water and stir until pretty much dissolved
pour into gallon jug
start some EC champagne yeast in water with a bit of honey
dump into jug with honey-water
6 February 2013
Still no yeast activity, so start bread yeast in a bit of honey water and add
7 February 2013
Happily bubbling
2 March 2013
tasted - still quite sweet, nice bubbles. Drinkable!
17 March 2012
tasted - not as bubbly, less sweet, has developed a deeper, slightly sour or bitter flavor. Nose is floral. Yum!
used Big Island Bees Organic Hawaiian Honey
warm honey in simmering water to liquify
measure about 3 cups into a bowl
add water and stir until pretty much dissolved
pour into gallon jug
start some EC champagne yeast in water with a bit of honey
dump into jug with honey-water
6 February 2013
Still no yeast activity, so start bread yeast in a bit of honey water and add
7 February 2013
Happily bubbling
2 March 2013
tasted - still quite sweet, nice bubbles. Drinkable!
17 March 2012
tasted - not as bubbly, less sweet, has developed a deeper, slightly sour or bitter flavor. Nose is floral. Yum!
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