Pindo Palm (jelly Palm )recipe
Posted 16 May 2005 - 05:43 PM
pods. I have search all over for a recipe but with no luck. I e-mailed Jack
Keller and he said that he has had the jelly but doesn't have a recipe for
wine, but if I come up with one he would like it. I guess I could just crush
add water, the usual additives, and ferment, but I believe that more is
needed. Such as some kind of fruit juice or a combo of another fruit. I don't
even know what type of acid they are, citric malic etc. The fruit is small
about the size of a grape and are orang to otange yellow when ripe. They
can be sweet to semi sweet. My trees produce a lot of seed pods during
the summer with hundreds of fruit. Any ideas?
Posted 16 May 2005 - 09:40 PM
I would start with 3 or 4 pounds of those babies per gallon of finished wine desired. Pick them at the peak of ripeness, rinse them off in clear water, and freeze. If they don't have seeds, run them through a juicer after thawing, and pour it all into a fine mesh straining bag. Add water to bring the level up according to how much fruit you are using to however many gallons of wine you are expecting. Try it at 12% PA the first time. Adjust acid or not depending on the results of either an acid test kit or your taste buds. Too much acid will be very sour. If the must seems to be lacking something, then yes, go ahead and use some bananas or some white grape concentrate. Use yeast nutrient and pectic enzyme per package instructions. I would go with Lalvin K1V-1116 the first go round. Just go with what you know. OK?
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Posted 17 May 2005 - 07:39 PM
Thanks, thats what ill end up doing unless I come with something new
or different. I have a friend who will be going to Atlanta this weekend to
an Asian Market. they have some interesting juice found no
where else, such as Palm juice, Star fruit juice, Papaya juice. all kinds of
wierd stuff. I asked him to look for any concentrates and give me a list.
If all else fails then I'll go by the traditional route as you mentioned.
Thanks again. Ill keep ya posted.
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