AI6YR Ben
Wash. Remove all stems leaves etc. Boil with water. Did approx. 1 part water, 1 part strawberry guava. Unclear how much to use based on online recipes. #wine #strawberryguava
Found this one random recipe on the pre-AI slopped Internet. But the proportion of water to fruit seemed off to me, so I backed off on how much (they say 2 parts water to 1 part fruit... I did about 1:1)
https://www.winemakingtalk.com/threads/strawberry-guava-wine-and-feijoa-wine.4028/
Strawberry Guava wine and Feijoa Wine
I was given a lot of strawberry guavas and feijoas back in may and didn't have any room in the freezer or a primary free. So I followed the recipe below up til the fruit was cooked and strained and then got my preserving jars out and sealed it all, the same as for fruit juice with no added...
btw, this is "strawberry guava" as in Psidium cattelianum, not "strawberry" and "guava".
Next step was to strain out the liquid. I had cleaned and sanitized a carboy earlier with Star San. Also an airlock. The cooked fruit goes in the compost (or flung out into the yard 🤪). It's a good thing I am doing this outdoors, I missed the carboy and spilled some everywhere. #homebrewing
Next, added sugar. The online recipe suggested 3 parts juice, 1 part sugar. The more sugar, the more alcohol. You need some, because this fruit is kind of sour. #homebrew #wine
Next is the yeast. Important is yeast dies if it's too hot! So, out comes the FLIR! 29 to 30C is the limit for yeast... #flir #wine
Looks like it's going to be Lavlin D-47, which is the only wine yeast I have here right now. Apparently Midwest brewer suggest Montrachet.
Lavlin D-47 is used for champagne....
https://www.midwestsupplies.com/blogs/bottled-knowledge/what-yeasts-make-fruit-wine
While I was waiting for the fruit to cook down, roasted some coffee for next week. #coffee
Cat West
Carl Malamud@ai6yr this thread is very impressive!
@carlmalamud LOL, the question is going to be how this all tastes in a month or so...
@ai6yr you’ve done your job. How it tastes is up to the marketing department.
Paco Hope@ai6yr Neat! I’ve done my share of home brewing. Beer, not wine. But a couple times I did mead.
Step one: take 14 pounds of honey, 1 gallon of water, and bring it to the boil. On my shitty college apartment stove, that was the whole afternoon.
I had to use champagne yeast (this was 1997, can’t remember what kind). Champagne yeast is the only yeast that can live in that high alcohol concentration.
One year in the primary fermenter. One year in bottles. Then drink.
Worst hangovers of my life. But fun times.
#homebrew #homebrewing
Nine Oh Real@ai6yr Ok, that´s the first time I´m seeing someone using a FLIR to check whether the temp is right for the yeast.
@mythlfrythtyg LOL might as well use it!
@ai6yr Of course. if one has the tool then why not use it.
M.S. Bellows, Jr.@ai6yr @mythlfrythtyg Business opportunity: helicopter flies to multiple homes a night helping home brewers.
@msbellows
In germany the police did the exact opposite in the past. They flew around with helicopter-bound IR cameras to check the attics of houses for hidden weed growings.
@ai6yr
In germany the police did the exact opposite in the past. They flew around with helicopter-bound IR cameras to check the attics of houses for hidden weed growings.
@ai6yr
Zalasur 🐸🇺🇦@ai6yr Making alcoholic beverages is often times the art of making sure the yeast you're using doesn't succeed in killing itself off. At least not too soon at any rate.
@msbellows @ai6yr Well, we *are* producing a considerable amount of CO2.
@msbellows @zalasur Uh oh, this never ends well with wine.
Viss
cmgrowell@ai6yr I just had some from our tree today and they are so astringent. Not sure if that is the correct word. Maybe it is a form of bitterness. We had a tree at our old place and those would be sweet enough eventually, but this tree never seems to get there, even when the fruit is dark. Even the birds and squirrels avoid it.
@cmgrowell Yes, a bit astringent if they don't ripen. It really depends on the variety. Also try fertilizing it.
Cavedale Rhônes@ai6yr What was the brix before the sugar add? D-47 should be good. Surprised at the boiling part. It might produce cooked rather than fresh flavors. Can’t wait to hear how it turns out.
Will@wannabemystiker It's quite vibrant! And extremely tropical smelling!
@ai6yr
I bet!
What type of yeast will you use? Or are you going to let wild yeast do the work?
@wannabemystiker I am unsure... waiting for things to cool. Probably Lalvin D47, but my three choices are:
Lalvin D-47 (Champagne yeast)
SafAle S-33 (Ale?)
SafAle US-05 (Ale yeast)
@wannabemystiker Looks like Midwest Supplies says Montrachet is the best overall... I don't have any though, LOL.
https://www.midwestsupplies.com/blogs/bottled-knowledge/what-yeasts-make-fruit-wine
@wannabemystiker I was tempted to try that this summer, we have wild elderberry here, but I understand it's quite staining... also a rough year for the animals/etc. here so wanted to leave forage....