Ok, I am updating! All seven of my wine using EC-1118, with the same OG, are clear now, and just a taste after racking and I suspect they will all be good.
Here is the rundown, in order started.
1. Jujube wine, aka Chinese red dates.
2. Dried honeysuckle flower
3. Peanut Butter and Jelly
4. Cucumber Mint
5. Coconut Spice
6. Coffee
7. Fruitcake Lemon Drop Pepper...new name TuttiFrutti Lemon Drop Pepper
The strangest was the PB&J. It tastes so much like peanut butter that it is insane! There was a bit over 1/4 of the 2L in lees alone, but the wine was a light golden color, no rancid smell, taste was good. So after I racked I obviously had head space so I liquified (melted and dosed with double pectic enzyme) a pint of raspberry jelly and thinned with half a pint of water and then topped up the rest with raspberry juice made from FruitFast concentrate. So, it is back to fermenting as of this morning and will obviously have a bit more kick. I did not bother with updated SG reading after adding fruit, though it was at 0.999 after I removed the sludge.
Here was the original recipe for this 2L creation, of which I am sure the original fruit was lost in ferment, but I really did plan on adding fruit after racking gross lees. On 10/9/12...combine 9 tbsp PB2(roasted pnut flour), 7 tbsp raspberry jam/jelly that has been melted, pectic enzyme per pkg instructions, 1/2 cup sugar dissolved in minimal amt water taken from 1250ml water. Allow to rest a few hours, check SG and add sugar if needed to reach target. Top up with water. Pitch yeast, EC-1118, cover with paper towel for 5 days, then attach airlock or even a balloon.
The jujube wine tastes most outstanding, so fruity. The cucumber mint is well, like a cucumber...thinking of adding some mint syrup I make. The honeysuckle is soothing. The coffee needs age and is getting fortified with a homemade sweet toasted pecan liqueur, maybe. The tutti frutti pepper is hot, hot, hot but I can tell the fruit is there..jury undecided. The coconut spice is just flat out pleasant, and it will be backsweetened and served chilled...though, I am tempted to backsweeten with sucralose vs stevia and add a touch of fermentable and bottle carb this. In fact, some jujube may be sparkling! I feel all of these, minus the coffee wine, could be early birds, but I plan on aging for six months.
So, get yourself seven two or three liters and challenge yourself with what is in your house. Who knows what you will come up with. I never thought all of these would work out, especially the PB&J!
I was expecting to hear myself singing the 'I found a peanut' song throughout the house on any given day.
You guys have fun.
