Carribean Mavi (or Mauby)

rocketman768 said:

Making myself a 1 gal batch of this right now. I am mainly going off of your recipe alhiem, but I subbed a few items.

First, I decided 20g of bark since the first recipe calls for 1 oz (28 g), but yours only calls for a few pieces. Second, I used 1/2 tsp dried Mediterranean oregano instead of marjoram, and 1/4 tsp of tarragon instead of star anise. I backed off on these two because I know oregano is much more pungent than marjoram, and for the star anise, I really dislike the licorice flavor, so I backed that off quite a bit.

I also used 260g of each of the brown and cane sugars to be more precise than the volumetric measurements. The liquid reads 16.4 Plato, which comes to 1.067 specific gravity. I'll add a teaspoon or two of US-05 yeast when it cools down enough, and see what happens.

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rocketman768 said:

Yeah, pretty cool how they press the cane right there on the spot, but way too sweet IMHO.

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RRCos said:

1 ounce of mavi tree bark
1/2 ounce of fresh ginger, sliced thin
1 stick whole cinnamon
1 1/2 cups of water
12 ½ cups of water
2 ½ cups of granulated sugar
2 ½ cups of dark brown sugar
2 cups of previously made mavi ***

Directions:
Place 1 and 1/2 cups of water in a sauce pan over medium high heat. Add the Mavi bark, ginger, whole cinnamon stick and bring to a boil. Allow to boil for 5 minutes. After the 5 minutes, remove from heat and strain into a clean bowl. Discard the solids. Allow liquid to cool.

In a large bowl.. mix 12 1/2cups of water, granulated sugar, brown sugar and mix well, until the sugars are dissolved. Add the mavi liquid and the previosly prepared mavi and mix well. The mixture will begin to foam.

Pour the mavi into the gallon bottle and cap loosely, with cloth or the cap with a hole cut into it. Do not plug it too tightly. The fermentation will create pressure.

Place the bottle in direct sunlight for 5 to 8 days. If the sun isn’t out that much.. let it ferment for another 2 or 3 days.

NOTE: When previously prepared mavi is not available.. others have added a bit of active dry wine yeast after the maví has been prepared. I have never made this with the yeast, so if you do.. follow the directions that come with the wine yeast.

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