Liliko'i Season Records 2014

2014 season running tally:  

wine: 25 L

jelly:  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 8/25/14
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.)

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.

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!

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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

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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

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

Liliko'i Season Records 2013

2013 season running tally:

wine: 34 L
jelly: 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"

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

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!

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