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Tasting Jackfruit Cider … Finally!

‘Memba me?!

A bottle of jackfruit cider has been in my refrigerator for a few weeks now. I figured it was time to test it out, since I began this project on June 2, 2015! I bottled it on August 23, 2015, so I’m right at one month away from 2 years. Since the final gravity hit 0.99, I knew it would be dry…plus, over 12% ABV.

So, how is it? Well, first positive sign is the burp of carbonation when I pop the cap. The pour is fizzy, but no head. The color is a light golden and beautifully clear.

Jackfruit Cider… almost 2 years later.

I don’t have a great nose, but there isn’t a big aroma. Just inside the mouth is the fizzy tingle…the carbonation really turned out just right. On the swallow, it’s like a dry champagne on the tongue. It’s quickly followed by a flavor I can’t really describe, due to my lack of experience, I’m sure. It’s obviously not grape. Could be mistaken for something like crabapple, but then it has what I can only think to describe as “musty”. If this is what became of the odd “off” flavor I got from jackfruit originally, I’ll take it. Previously, I was kind of put off with jackfruit, because, despite the banana/peach kind of flavors, the other component was like rotting onion (best way I could come up to describe it). After the little musty hit, was a mild bitterness and something vaguely familiar to the original fruit flavors…though still quite dry.

I have to say, the alcohol burn is practically gone. Not harsh, at all! I’m looking forward to getting some opinions from qualified friends. I’m impressed that it isn’t bad. I wonder if anyone will actually say it’s good? Though not an expert, I would say it’s okay. I think it would be better if I had stopped short of completely fermenting it out? Anyway, fresh jackfruit is a pain in the butt to process, but maybe it was worth the experiment!

 

 

 

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Bottle Carbonated Kombucha

On 5/3/2015, I bottled a single bottle of Kombucha as a test, to see how it would do. A couple of days ago, I put the bottle into the refrigerator. This morning, I decided to open it up and check the results. Unfortunately. the bottle fogged with┬ácondensation when I removed it from the fridge. Otherwise, you would be able to see a small amount of cloudy, globby stuff in the bottom. It never really formed a SCOBY on the surface, though. I believe I added a teaspoon of sugar at bottling…have to go back and check notes to confirm.

Bottle conditioned kombucha

Bottle conditioned kombucha

I was able to easily avoid the stuff on the bottom by careful pouring. The result is a pale drink with nice clarity and a beatiful carbonation! Not too aggressive, like a soda…more like a sparkling wine.

Nice clarity, tiny bubbles!

Nice clarity, tiny bubbles!

The flavor is light and has a nice sweetness. Not syrupy, like a soda, but not too dry. The bubbles continue to rise in the glass, like champagne, long after pouring. Now I wish I had bottled a BUNCH!!! Because it does take much longer to carb than beer. This is at about 2-1/2 months.

Effervescing kombucha makes me happy.

Effervescing kombucha makes me happy.

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