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+--- Thread: Any one tried to make wine from Hawaii fruit? (/showthread.php?tid=4192)
RE: Any one tried to make wine from Hawaii fruit? - Royall - 07-13-2008
Some of my beer didn't turn out very well but still tasted better than the bottled "pisswater" the big breweries pawn of on the public[
!] Back in about 1984 a big re-resurgence in home brewing took off and from that the better, farsighted brewers started the "micro-brewery" movement. Beer isn't that hard to make and the aroma of the boiling "wort" (mash)just as you toss in the hops is fantastic. The hardest part is being sure that all your utensils and bottles are VERY clean or you get beer that has "off" flavors. Other than that you buy a can of malt extract boil it in about 5 gallons of water for about an hour, add the hops for the last 15 minutes of the boil, and cool the wort. When cooled to about 75 degrees, you pitch your yeast and rack off (siphon) the wort into a 5 gallod water jug and put an air-lock on it and let the yeasties do their magic[
] When the air lock quits bubbling the yeast have eaten all the sugars and converted it to co2 and alcohol. At this point you siphon the beer into a clean 5 gallon container so that you don't disturb the trub (sediment) in the bottom of the jug, and stir in about 3/4 cub of corn sugar. This little bit of sugar is food for the yeast to consume in the bottle give the beer the fizz but not so much as to give you a bunch of glass "bombs" in the fridge! Now all you have to do is siphon the beer into your clean bottles, cap, and wait two to three weeks for the yeast to work out the sugar into a wonderful and usually good nectar! With home brew you will have a little sediment in the bottom of the bottle. This is the dead yeast cells that fell when they ran out of sugar to eat. Most people pour the beer into a glass slowly and leave the last of the beer in the bottom with the sediment. Others just drink it down and tell you the dead yeast is good food. I just don't care for "cloudy" beer so I decant into a cold glass! This is a simple brew but you can get as involved as you want. There are many books out there now on home brewing. Cook a one batch and you'll be hooked on it[
][:p]Royall
What goes around comes around!
RE: Any one tried to make wine from Hawaii fruit? - StillHope - 07-13-2008
Thank you,Dick and Royall.
May be that would be one of the co-op exchange item?
RE: Any one tried to make wine from Hawaii fruit? - StillHope - 07-13-2008
quote:OK,Royall,are we talking about beer???
Originally posted by Royall
. Cook a one batch and you'll be hooked on it[
Royall
What goes around comes around!
RE: Any one tried to make wine from Hawaii fruit? - Kapohocat - 07-13-2008
quote:
Originally posted by StillHope
Interesting information-the beer/wine making equipment store in Hilo.
Just curious - does the final product (beer) taste as good as commercial products? Close enough? Or even better?.
Probably,not.Otherwise beer companies would be out of business..
The kids final product last year tasted as good as the "fruit flavored" ales that Kadota or Kamuela liquor sells. Plus the had a lot of fun doing the whole process and the problems they ran into along the way figuring it out. This year they are "professionals"!
And along with Hotcatz idea of keeping the skateboarding kids out of trouble by doing demo, the beer making has ocupied quite a bit of time for them.
RE: Any one tried to make wine from Hawaii fruit? - gtill - 07-13-2008
The traditional homebrew in the islands was called "Swipe". It is an open fermented mix of pineapple, sugar and somthing else? It varied between not bad and rotten but always kicked like the mules they used to tend the flumes.
RE: Any one tried to make wine from Hawaii fruit? - Larry T - 07-13-2008
I found a on line site that has a lot of data. They call for canned fruit, but fresh should be better.
http://www.crfg.org/tidbits/makewine.html
RE: Any one tried to make wine from Hawaii fruit? - JWFITZ - 07-14-2008
Just a word, having done a lot of it, still doing it, and enjoying the rewards.
A little known tidbit--try to avoid fruits with high pectin contents as the pectin is often semi-metabolized by the yeast into methanol, which of course is metabolized by your liver into pain and suffering.
RE: Any one tried to make wine from Hawaii fruit? - Guest - 07-14-2008
I have been making fine and not so fine wines for years.
Here is a super simple cheap and easy recipe.
Wash our and sanitize with bleach a 5 gallon jerry can, rinsing well.
On the stove disolve 1 4# bag of sugar just till all disolved.
Add 8 cans of <u>real</u> frozen apple juice ( I use Seneca brand)
pour in you sugar water mixture then fill the jerry can. Leave an inch or so for foam which will form.
Add one table spoon of baking yeast ( they make other strains for wine but this works great)
Cap the jerry can but crack the valve or it will explode.
wait about a week and pour you some and chill it. At that point it will still be a sweet cider but have a slightly higher alcohol content than beer.
In another week to 10 days in will be dryer and taste moore wine like.
Just let the yeast settle to the bottom and try not to disturb it.
You could further clearify with finings and racking but white wines don't really keep or improve with age so just drink it up.
RE: Any one tried to make wine from Hawaii fruit? - Kapohocat - 07-18-2008
quote:
Originally posted by esnap
I have been making fine and not so fine wines for years.
Here is a super simple cheap and easy recipe.
The young-ins wanted to know if you can put fruit in it - mango, etc?
Their beer is ready to bottle now so they are moving on to wine.
RE: Any one tried to make wine from Hawaii fruit? - mgeary - 07-20-2008
quote:Harris has waaaay too much time on his hands. Doesn't he have a book to study or a class to go to? ;-)
Originally posted by Kapohocat
The young-ins wanted to know if you can put fruit in it - mango, etc?
Their beer is ready to bottle now so they are moving on to wine.
Just kidding. Say "hi" to him for us. And hi to you and Bob, Cat, from me and Pamela.
Aloha! ;-)