*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
Showing posts with label hooch. Show all posts
Showing posts with label hooch. Show all posts
Saturday, February 16, 2013
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!
Thursday, June 2, 2011
Soursop Sparkling Hooch
2, June 2011
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.
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.
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