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
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