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Jackfruit Cider?…We’ll See!

Fresh Jackfruit

Fresh Jackfruit

I recently aquired a free, big, fresh jackfruit. It involved a weird box of birthday prank presents from some teenage boys to my nephew. Yeah. Okay. Anyway, he wasn’t going to actually DO anything with it and offered it to me. I accepted it, not having any idea what to do with it…but I’m always up for a challenge.  You can read all about the challenges of preparing a ripe jackfruit here: https://mmmfoodies.wordpress.com/2015/05/31/jackfruit-what-you-need-to-know-before-you-buy-a-fresh-one/

So, after comtemplating for a day, I decided to use some of it for a cider experiment. The fruit isn’t juicy, so I decided to cook it in syrup first to break down the cells a little to start the process. I used 2 cups of sugar to 4 cups of water, brought it to a boil, added 2 pounds of fruit, and covered to return to the boil.

Making syrup...and prepared jackfruit

Making syrup…and prepared jackfruit

Stirred a couple of times as it cooked for five minutes.When the fruit was raw, it had an odd aroma and a flavor like banana plus pineapple/mango/peach? No acidity at all. I believe the cooking helped it all the way around.

Adding jackfruit to the syrup

Adding jackfruit to the syrup

While the fruit cooked, I prepared a 2 gallon fermentation bucket and added 2 crushed campden tablets and a teaspoon of pectic enzyme. Then I added a gallon of cold water and the fruit/syrup.

Stirring the fruit and other ingredients together in the fermentation bucket.

Stirring the fruit and other ingredients together in the fermentation bucket.

I checked the SG (Specific Gravity, an idicator of the potential alcohol) with my refractometer and got 1.02-ish. I added 3 more cups of sugar and a cup of honey (11 ounces), stirred to dissolve and checked again. This time, I got 1.083. As the fruit ferments, it may give up more sugar, so I’m good with an OG(Original Gravity…the starting point) of 1.083. I now have 24 hours to see what yeast I have on hand, and decide if I have something appropriate or if I need to go buy something different…and what. I was thinking of doing a mead, by the way, but I didn’t want to experiment with 6 pounds of honey, which would have cost at least $36 + tax. But I think it would be good. I believe that the relatively small amount of honey that I did include will enhance this recipe nicely.

Update: 6/3/15: I had a 1/2 envelope of a CY17  wine yeast from Vintner’s Harvest in the refrigerator…sounds appropriate, should be a good amount, and saved me a trip to the LHBS. It is supposed to work for meads and sweeter wines, so it should be okay for this project.

Pitching yeast in Jackfruit Cider

Pitching yeast in Jackfruit Cider

Update 6/5/15: I noticed the airlock had activity yesterday. Not aggressive, but regular. That continues today, so we will have something alcoholic eventually. Don’t know how it will taste…but there will be alcohol!

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Day 144 Muscadine Wine

Crushing foraged wild grapes.

Crushing foraged wild grapes.

I foraged a little over four pounds of wild muscadine grapes yesterday. I have decided to try my hand at wine making this year, instead of jelly…at least with this first round. After a little research on the internet, I am combining a couple of different recipes to adapt to what I have to work with. I have put together 2 quarts of crushed muscadine grapes, skins and all.

Crushed grapes.

Crushed grapes.

DSC05332

I am going to have to run to the home brew shop for some supplies…a mesh bag and yeast. I may need more sugar from the grocery store. The plan is to combine the fruit (in mesh bag) with 6 quarts of water in a 2 gallon fermentation bucket, add enough sugar syrup to boost the SG to at least 1.090 and then add 2 crushed campden tablets, 1/2 t. pectic enzyme (scant), and 2 t. yeast nutrient. That will be covered with cheesecloth and sit for 24 hours. I guess I’m not supposed to seal the bucket yet, as the campden tablets cause a sulfur gas to be released and it needs to be allowed to dissipate. Yeast is to be pitched tomorrow…instructions say to leave covered with cheesecloth again, for 5 to 7 days, stirring daily. After that, it is strained and sealed with an airlock in place and given around 6 weeks to ferment out. Then it gets racked, probably a few times, to clear. Then it gets bottled and ages for at least two years! I’ll probably bottle in beer bombers…I don’t anticipate making enough wine to justify buying a corker and wine bottles/corks. I haven’t seen anyone express concerns with beer bottles. I might want to use the special oxygen absorbing caps, to reduce the risk of oxidation.

So far, I have boiled 3 cups of sugar with enough water to dissolve it…boiled until clear and set aside to cool…we’ll see if that’s enough to get me to 1.090 or better. The first quart of grapes that I crushed have a natural SG of about 1.048, according to my spectrometer. I’ll discuss yeast at the brew shop. The most likely candidates are Champagne yeast or Montrachet, but I’m open to suggestions.

Okay, after a trip to the brew shop and the grocery store, I was ready to proceed. I got a mesh bag, a packet of Montrachet yeast and a 10 pound bag of sugar. I sanitized the bag and a string and added the grape skins/pulp/juice to the bucket and tied off the bag.

Crushed grapes in the bag.

Crushed grapes in the bag.

Next I added the sugar syrup that I had prepared and I was still way low on the SG. I also realized that I was running out of room in the 2 gallon bucket, so I prepared a 5 gallon bottling bucket and transferred the grape mixture into it. Then, I weighed out five pounds of sugar and added enough water for it to dissolve into and brought that to a boil, removed it from the heat.

Making sugar syrup

Making sugar syrup

I tried adding in a couple of steps and it wasn’t getting close to SG 1.090 very quickly…but the final addition bumped it up to OG 1.113…oops. Oh well. And my volume is up to almost three gallons…I probably should add more grapes, but I’m out.

Volume at almost 3 gallons. Need to find more grapes? We'll see if I get a chance to pick more.

Volume at almost 3 gallons. Need to find more grapes? We’ll see if I get a chance to pick more.

I’ll see what it looks like later…I could add more grapes and another campden tablet tomorrow. That would push back the yeast pitch a day, but in a minimum 2 year process, another day is nothing and could make a huge difference in the finished product. Anyway, I put the lid on and sealed it and popped on an airlock. The brew shop guy thought it would be fine to seal and airlock the bucket rather than do the covering with cheesecloth thing…just seemed more risky.

Ginger beer note: the SG dropped to 1.057, so it’s moving…slowly. I thought all the Champagne yeast that I added to it would start it really chugging. It’s popping the airlock about every 10 seconds, but it’s not very aggressive. I guess it’s just going to take more time and patience than I was anticipating for this little side project.

Update 8/22/14,  10:00 a.m.: I went and foraged another 1 pound and 9 ounces of wild muscadine grapes this morning. After crushing them, there was a little less than a full quart jar.

Added additional crushed grapes and Campden tablet.

Added additional crushed grapes and Campden tablet.

I crushed an additional campden tablet and threw it in with the grapes. I opened the fermentation bucket, untied the bag and poured in the grapes and crushed campden. I re-tied the bag and gave a good stir. Refractometer reading gives a 1.109 updated OG, with a volume now of just over 3 gallons.

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Day 136 Peach-Pineapple Tepache

Peach-Pineapple Tepache, ready to ferment.

Peach-Pineapple Tepache, ready to ferment.

I bought some fresh peaches on sale about a week ago and they have been tied in a plastic produce bag and sitting in a basket in the kitchen since then. I went shopping today and got a good price on a pineapple, so guess what? Peach-Pineapple Tepache! Oh yeah, I pretty much gave that away in the title, didn’t I? Oh well, anyway…one of my peaches had already started to rot. so I pulled the pit out and composted the rest. The other five peaches, I peeled. The pits and peels all went into my tepache bucket and all the peach slices went into a bowl of water with a little splash of vinegar and went into the fridge, to eat later. Then I peeled and cored the pineapple and put the peels in the bucket and the fruit into a covered bowl in the fridge for later.

Peach peels and pineapple skins/core.

Peach peels and pineapple skins/core.

Recently, someone on a brewing site thread for tepache that I read, mentioned adding some other spices to his tepache, such as white pepper and coriander seed. I decided that peach might marry well with a teaspoon of whole black peppercorns and a pinch of ground allspice. I also threw in the usual stick of cinnamon and 3 whole cloves. I would have added some coriander, but I didn’t have  any. Also, I was short on the piloncillo raw sugar, so I used some brown sugar and some cinnamon flavored maple syrup.

Maple syrup, flavored with a cinnamon stick.

Maple syrup, flavored with a cinnamon stick.

Piloncillo(raw sugar), brown sugar and maple syrup added to fruit peels and spices.

Piloncillo(raw sugar), brown sugar and maple syrup added to fruit peels and spices.

 

Then it was 8 cups of water, a lid, an airlock and off to ferment! Original recipe said to ferment for 48 hours for this first step. I have learned that I like mine at about 72 hours or slightly longer.

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Day 135 Micro-Batch Cherry Belle Saison

Micro Batch Citra Saison

Micro Batch Citra Saison

I currently have a Citra Saison batch in a 6 gallon carboy going through primary fermentation. When I brewed that batch last Monday, I wound up with an extra gallon. I decided to process that in a 1 gallon carboy and create a “Micro Batch” of Citra Saison with vodka soaked cherries. Since this batch is made using a Belle Saison yeast that I harvested from my Hi-Nelson Saison w/Hibiscus. I’m calling the micro batch “Cherry Belle Saison”. The full batch was hopped at 30 minutes and 10 minutes with Citra hops. The big carboy isn’t ready to rack yet, but will get dry hopped with Citra when it’s time.

Both carboys on the heating pad and with the Space Blanket open.

Both carboys on the heating pad and with the Space Blanket open.

This micro batch will not be dry hopped…I’m thinking that the dry hop would be too much to let the cherry flavor come through. Also, hop flavor fades over time and I think I may age the micro batch a little longer than the main batch…maybe 4 or 5 months. I’m anticipating getting about 9 bottles out of this batch and I’ll probably taste one after about a month, so I should have 8 bottles to age.

This carboy was looking pretty clear and it doesn’t really need to wait for the big batch. Plus, I’m pretty sure that the natural sugar from the cherries is going to restart the fermentation process, so I didn’t really have to make sure that it was completely done with primary fermentation. Finishing secondary and a brief tertiary stage will be important for this one.

The cherries, 1 pound, were soaked in about 1/2 cup of vodka and kept in the freezer since Monday.

Frozen cherries with vodka

Frozen cherries with vodka

I added those to a two gallon fermentation bucket with the vodka, and racked the small carboy of saison onto them.

racking onto the cherries and vodka in the 2 gallon bucket.

racking onto the cherries and vodka in the 2 gallon bucket.

The I sealed the bucket and added an airlock. I put the bucket back on the heating pad and Space Blanket wrap with the big batch and I’m done for tonight, except for the clean-up.

I got a hydrometer sample from the bottom of the 1 gallon carboy and checked it. It was 1.003 at 84F, so, corrected for temperature variation with the hydrometer, it comes out to 1.006 SG.  I’ve stuck the sample in the fridge to cold crash, so I can check the clarity and flavor later. The clarity looked pretty good before I racked it. After racking, I’m just under a gallon. DSC05204

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