Newbrew12
Well-Known Member
Any thoughts on how this is/would be? Coconuts are in season in my local market and I thought maybe it would be fun (and tasty) to try a wine from fresh coconut.
Any thoughts on how this is/would be? Coconuts are in season in my local market and I thought maybe it would be fun (and tasty) to try a wine from fresh coconut.
You could always try the Gilligan method:
https://www.homebrewtalk.com/f30/coconut-mead-have-i-created-monster-182960/
Just a thought here, but what if you were to boil shredded fresh coconut along with the water from inside it with a little added water, press the coconut flesh to extract liquid & chill? Would the fat separate & congeal?
If you could skim it off the surface like cream, or filter it out by pouring through a paper coffee filter, you might get a good fermentation out of it.
Regards, GF.
I haven't found anywhere that says coconut has gelatin in it naturally.
It was exciting to see it work. I'm hoping this will lead to some new creations in my kitchen
I'm glad I could help prove this out a little bit. I'll tell ya, it'll need to be fine tuned for sure. The time it took (about 4 days) and about 50% efficiency on ingredients to results can probably be improved. I have pictures and steps on everything I did if anyone wants to see
spearko520 said:what if you used the water from the green coconuts - it's sweet, so there must be sugar in it- much less fat than the milk. my wife makes killer coconut bread- i've considered trying to make some stone age beer from that. i thought i heard one of her uncles say something about coconut in chicha- but english is my first language and i was on the lookout for a fer de lance...
spearko520 said:i like camping- and vomitful diarrhea. that sounds like a delightful experience...
now i'm thinking of limiting my love affair with the coconut to more practical uses- like the radio from gilligan's island... or possibly a bra (for my upcoming water park excursion)
If my calculations are correct, the OG would only be 1.02 to 1.027, which is rather nominal. I will have to confirm with the hydrometer, but this sounds right as the water is mildly sweet. I think that at best the coconut water could serve as the base, but that something else would need to be used to provide additional fermentable sugars.
gratus fermentatio said:Staying with the coconut theme, here's the sugar to add:
Video Link: http://www.amazon.com/dp/B005NH4RMC/ref=asc_df_B005NH4RMC1932415?smid=A3GPNXDPD5W0YV&tag=hyprod-20&linkCode=asn&creative=395105&creativeASIN=B005NH4RMC
Regards, GF.
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