2012 season running tally:
wine: 34 L
jelly: 51 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 bread yeast
started 7/30/12
mixed 8/16/12
mixed 8/22/12
bottled 8/30/12 - 3 L +
tasting notes: sour, lemony, dry, very drinkable
name: "nouvaeu"
batch 2 - with bread yeast
started 8/4/12
mixed 8/22/12
mixed 8/29/12
bottled 9/4/12 - 3 L +
tasting notes: sweeter, lots of liliko'i, yummy
name: "XX"
batch 4 - with EC-1118 yeast
started 8/19/12 - took longer to bubble, and bubbling lasted longer
mixed 9/26/12 (still bubbly)
mixed 10/1/12
bottled 10/4/12 - 3 L +
tasting notes: orange, fruity aroma + not as yeasty + slightly effervescent YUM!
name: "Dragon's Breath" or "Ha Mo'o"
batch 3 - 3 gallon carboy - tripled the recipe
started 8/15/12 - bubbling lasted longer
mixed 9/26/12
bottled 10/13/12 - 9 L +
tasting notes: not yeasty, sweeter, "leggy," sweet-tart, slightly effervescent
name: "legolicious"
batch 5 - with bread yeast +pineapple
started 8/31/12
added 1 pineapple core 9/1/12
added 1 pineapple core 9/14/12
mixed 10/13/12
bottled 10/21/12 - 3 L +
tasting notes: quite dry&still, pineapple acid kind of cancels lilikoi tart, abrupt finish. like dry white grape wine. Might be good sparkling.
July 2015 - tried and it is smooth, fruity, sweet and wonderful! Different than I remember...
name: "Kona Winds"
batch 6 - with bread yeast
started 9/4/12 (with KIV-116)
added bread yeast 9/6/12 because no activity
mixed 10/13/12
bottled 10/22/12 - 3 L +
tasting
notes: sweet & fruity, slightly effervescent, kind of boring, good with dessert?
name: "Fruitloop"
batch 7 - bread yeast and ginger in 5L carboy
(with 5.2 cups lilikoi and 5.2 cups sugar)
used about 3 oz ginger made into a tea by boiling about 30min
started 9/21/12 equinox
mixed 10/24/13
bottled Jan 2013 - 4 L +
tasting notes:sweet, not as much lilikoi taste, well-rounded, long lilikoi finish, with bite
name: "good kitty"
batch 8 - with EC-1118 yeast, banana + pineapple
4 cups sugar, 4 cups lilikoi, 5 ripe bananas
started 9/30/12
10/2/12 - add 1 pineapple core
bottled Jan 2013 - 3 L +
tasting notes: driest wine we've made, like a dry white, acidic
name: "hubba bubba" or "mai tai"
batch 9 - with EC-1118 yeast
started 10/4/12
bottled Jan 2013 - 3 L +
tasting notes: driest wine we've made, like a dry white, acidic
name: "parched"
Lilikoi-Ginger Jelly
8/12
batch 1 - unfiltered 5 jars
batch 2 - unfiltered 5 jars
batch 3 - filtered 6 jars
batch 4 - filtered 6 jars
batch 5 - filtered 5 jars
9/12
batch 6 - filtered 6 jars
batch 7 - filtered 6 jars
batch 8 - filtered 6 jars
batch 9 - filtered 6 jars (used too much pectin; used 4 squat jars)
Showing posts with label jelly. Show all posts
Showing posts with label jelly. Show all posts
Friday, September 7, 2012
Monday, September 5, 2011
Roselle Preserves
1, September 2011
- took seedpods out of 6 roselle calyx
- divided each into about 4-5 pieces
- boiled in ~ 1.5 cus water for ~20 min
- left with a pretty but sort of dilute juice
5, September 2011
- took seedpods out of 6 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
11, September 2011
- took seedpods out of 7 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
- boiled vigorously for 20 min (with cover off)
- let cool in p0t with cover on
15, September 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool in p0t with cover on
26, September 2011
- took seedpods out of 9 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 15 min (with cover off)
- added to batch in 'fridge
6, October 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool a bit with cover on
- added to batch in 'fridge
- took seedpods out of 6 roselle calyx
- divided each into about 4-5 pieces
- boiled in ~ 1.5 cus water for ~20 min
- left with a pretty but sort of dilute juice
5, September 2011
- took seedpods out of 6 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
11, September 2011
- took seedpods out of 7 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
- boiled vigorously for 20 min (with cover off)
- let cool in p0t with cover on
15, September 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool in p0t with cover on
26, September 2011
- took seedpods out of 9 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 15 min (with cover off)
- added to batch in 'fridge
6, October 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool a bit with cover on
- added to batch in 'fridge
Wild Waiawi Preserves - take 2 (Waiawi + black pepper)
4, September 2011
(This protocol is similar to the last one, except for the straining stage.)
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 7 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than a cup
- put back into pot and vigorously boiled with 6 peppercorns for about 6 minutes
- left with about 3/4cup of liquid, thicker and more flavorful than using old method
- didn't have any peppercorn flavor
6, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 15 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 2 cups
- put back into pot and vigorously boiled for about 10 minutes
- left with about 1.5 cup of liquid
8, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8.5 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 1 cup
- puree is flavorful but didn't taste pepper
10, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 13 oz of slices
- added crushed peppercorn
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- puree has a little pepper flavor
11, September 2011
made jelly with ~ 4 cups guava juice puree
added juice of 2 small lemons and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 2 cups organic cane sugar with ~ 3tsp pectin.
steamed 10 minutes
Yield: 10 4oz jars
Results: jelled well with more intense guava flavor and has nice pepper touch. Perhaps too sweet?
Next: try different flavor with this protocol. Maybe use less sugar.
(This protocol is similar to the last one, except for the straining stage.)
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 7 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than a cup
- put back into pot and vigorously boiled with 6 peppercorns for about 6 minutes
- left with about 3/4cup of liquid, thicker and more flavorful than using old method
- didn't have any peppercorn flavor
6, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 15 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 2 cups
- put back into pot and vigorously boiled for about 10 minutes
- left with about 1.5 cup of liquid
8, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8.5 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 1 cup
- puree is flavorful but didn't taste pepper
10, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 13 oz of slices
- added crushed peppercorn
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- puree has a little pepper flavor
11, September 2011
made jelly with ~ 4 cups guava juice puree
added juice of 2 small lemons and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 2 cups organic cane sugar with ~ 3tsp pectin.
steamed 10 minutes
Yield: 10 4oz jars
Results: jelled well with more intense guava flavor and has nice pepper touch. Perhaps too sweet?
Next: try different flavor with this protocol. Maybe use less sugar.
Tuesday, August 30, 2011
Wild Waiawi Preserves
30, August 2011
- picked waiawi, chose fruits that were red but still firm. Also included one semi-soft yellow guava.
- weighed 10 oz fruit (whole)
- washed, cut off ends and blemishes, and sliced thinly
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1 hr
- strained through nylon stocking
- left with pretty pink juice
- yield about 2/3 cup
1, September 2011
- picked more waiawi, red & firm, plus used slightly soft yellow (common?) guava gathered earlier
- washed, cut off ends and blemishes, sliced thinly
- weighed 18 oz processed fruit
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1pm -
- strained through nylon stocking
- yield = almost 2 cups
2, September
- third batch of just strawberry guava
3, September 2011
made jelly with ~ 4 cups guava juice
Used 4 tsp calcium water and 2 cups sugar with ~ 1tsp pectin.
Results: did not jell well and tastes kind of bland
Conclusion: try to pack more guava flavor into the juice, add a spice, and use more pectin.
- picked waiawi, chose fruits that were red but still firm. Also included one semi-soft yellow guava.
- weighed 10 oz fruit (whole)
- washed, cut off ends and blemishes, and sliced thinly
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1 hr
- strained through nylon stocking
- left with pretty pink juice
- yield about 2/3 cup
1, September 2011
- picked more waiawi, red & firm, plus used slightly soft yellow (common?) guava gathered earlier
- washed, cut off ends and blemishes, sliced thinly
- weighed 18 oz processed fruit
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1pm -
- strained through nylon stocking
- yield = almost 2 cups
2, September
- third batch of just strawberry guava
3, September 2011
made jelly with ~ 4 cups guava juice
Used 4 tsp calcium water and 2 cups sugar with ~ 1tsp pectin.
Results: did not jell well and tastes kind of bland
Conclusion: try to pack more guava flavor into the juice, add a spice, and use more pectin.
Thursday, August 25, 2011
Lilikoi ginger jam
25, August 2011
Juiced liliko'i (see liliko'i ginger wine entry below). Grated a big chunk of ginger and added to 8 cups juice. Put overnight in 'fridge.
26, August 2011
Created the following protocol from http://www.attainable-sustainable.net/lilikoi-passion-fruit-jelly/ and the instruction for my brand new steam canner.
- washed and rinsed jars (used 8 oz jelly jars), set out (inverted) to dry
lids & rings - bring to boil, turn off burner, let sit in hot water
- Strained the liliko'i/ginger/lemon mixture into stock pot. Added 8 teaspoon calcium water (following the pectin directions).
- Measured 5 cups sugar in a separate bowl, thoroughly mix with 8 teaspoons Pomona pectin
- Started to heat water bath = 8 cups water plus ~1.5 tablespoons vinegar (turned off burner when water was hot)
- Brought juice to boil, stirring frequently.
Added sugar mix, stirring vigorously to dissolve pectin.
Let boil, then turned off heat.
- Tried to skim off foam, had some trouble.
- Used ladle to fill jars to 1/4 inch from top.
Screwed on lids and rings.
- Put jars on rack in water bath.
Washed and put on top, brought to boil.
- Started timing 15 min when lots of steam. (Instructions say 8 in continuous stream.)
- Turned off heat, let sit a few minutes before (carefully) opening lid.
Heard *pop* pop* *pop*. Brought jars to a towel on the counter.
- Checked seals, wash jars
- Tasted: very liliko'i! Maybe too sweet. Not gingery enough. But very yummy! Success!
- Well, almost success... the stuff I skimmed from the top set fine, but I had fruit float and slow setting in the rest. To remedy fruit float, I shook the jars when they were almost cool.
27, August 2011
The next morning, still not completely set. FAQs online says that it could take weeks and/or to empty the bottles are try again. It could be that I did not boil long enough. (I certainly did not achieve the "rolling boil" mentioned - I did not want to overheat and ruin the pectin. Perhaps too timid.
28, August 2011
With leftover 4 cups of liliko'i ginger juice, I made a half batch of jelly using the directions above with the following changes.
- did not strain juice
- added juice of 1 lemon
- used 2 cups sugar (instead of 2.5)
- used a smaller pot and got a good rolling boil
- steamed for 10 min
- jelled fast and well; tastes ono! Maybe more gingery?
Juiced liliko'i (see liliko'i ginger wine entry below). Grated a big chunk of ginger and added to 8 cups juice. Put overnight in 'fridge.
26, August 2011
Created the following protocol from http://www.attainable-sustainable.net/lilikoi-passion-fruit-jelly/ and the instruction for my brand new steam canner.
- washed and rinsed jars (used 8 oz jelly jars), set out (inverted) to dry
lids & rings - bring to boil, turn off burner, let sit in hot water
- Strained the liliko'i/ginger/lemon mixture into stock pot. Added 8 teaspoon calcium water (following the pectin directions).
- Measured 5 cups sugar in a separate bowl, thoroughly mix with 8 teaspoons Pomona pectin
- Started to heat water bath = 8 cups water plus ~1.5 tablespoons vinegar (turned off burner when water was hot)
- Brought juice to boil, stirring frequently.
Added sugar mix, stirring vigorously to dissolve pectin.
Let boil, then turned off heat.
- Tried to skim off foam, had some trouble.
- Used ladle to fill jars to 1/4 inch from top.
Screwed on lids and rings.
- Put jars on rack in water bath.
Washed and put on top, brought to boil.
- Started timing 15 min when lots of steam. (Instructions say 8 in continuous stream.)
- Turned off heat, let sit a few minutes before (carefully) opening lid.
Heard *pop* pop* *pop*. Brought jars to a towel on the counter.
- Checked seals, wash jars
- Tasted: very liliko'i! Maybe too sweet. Not gingery enough. But very yummy! Success!
- Well, almost success... the stuff I skimmed from the top set fine, but I had fruit float and slow setting in the rest. To remedy fruit float, I shook the jars when they were almost cool.
27, August 2011
The next morning, still not completely set. FAQs online says that it could take weeks and/or to empty the bottles are try again. It could be that I did not boil long enough. (I certainly did not achieve the "rolling boil" mentioned - I did not want to overheat and ruin the pectin. Perhaps too timid.
28, August 2011
With leftover 4 cups of liliko'i ginger juice, I made a half batch of jelly using the directions above with the following changes.
- did not strain juice
- added juice of 1 lemon
- used 2 cups sugar (instead of 2.5)
- used a smaller pot and got a good rolling boil
- steamed for 10 min
- jelled fast and well; tastes ono! Maybe more gingery?
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