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
Sunday, March 16, 2014
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!
Wednesday, September 26, 2012
kombucha - taking the plunge
26, September 2012
Not sure I want a kombucha pet right now, but a generous gift from Steven has me testing the (microbial) waters...
Since the biggest jar I could find was 4 pints (1/2 gallon), modified a gallon recipe as follows:
3 pints water
1/2 cup sugar
bring just shy of rolling boil, dissolve sugar
add black tea - used 1/2 ducky infuser (about 1 teaspoon) black current flavor black tea (from IsNat bulk)
turn off heat, let tea infuse while liquid cools
put sugar/tea solution in jar with SCOBY starter & its liquid
put towel on jar, put in dark place
should check in about a week
Not sure I want a kombucha pet right now, but a generous gift from Steven has me testing the (microbial) waters...
Since the biggest jar I could find was 4 pints (1/2 gallon), modified a gallon recipe as follows:
3 pints water
1/2 cup sugar
bring just shy of rolling boil, dissolve sugar
add black tea - used 1/2 ducky infuser (about 1 teaspoon) black current flavor black tea (from IsNat bulk)
turn off heat, let tea infuse while liquid cools
put sugar/tea solution in jar with SCOBY starter & its liquid
put towel on jar, put in dark place
should check in about a week
Friday, September 7, 2012
Liliko'i Season Records 2012
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)
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)
Wednesday, September 28, 2011
Wild Waiawi Preserves again again
28, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with almost 16 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 about 2 cups (didn't measure)
- put in 'fridge jar
29, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with almost 12.5 oz of slices
- cover with water and boil vigorously for about 25 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 1.5 cups (didn't measure)
- put in 'fridge jar
1, October 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 25 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 .75 cups (didn't measure)
- put in 'fridge jar - now full!
2, October 2011 (guava black pepper preserves batch 3)
made jelly with ~ 4 cups guava juice puree
added juice of 1 medium lemon and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 1.5 cups organic cane sugar with ~ 2.5tsp pectin.
steamed 15 minutes
yield = about 4 8oz & 1 4oz jars
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with almost 16 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 about 2 cups (didn't measure)
- put in 'fridge jar
29, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with almost 12.5 oz of slices
- cover with water and boil vigorously for about 25 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 1.5 cups (didn't measure)
- put in 'fridge jar
1, October 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 25 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 .75 cups (didn't measure)
- put in 'fridge jar - now full!
2, October 2011 (guava black pepper preserves batch 3)
made jelly with ~ 4 cups guava juice puree
added juice of 1 medium lemon and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 1.5 cups organic cane sugar with ~ 2.5tsp pectin.
steamed 15 minutes
yield = about 4 8oz & 1 4oz jars
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