Hello! I threw together a batch of ... something... this past Saturday. Here is a short description, sent to a friend earlier. I'm curious what folks here think of my use of canned fruit (well, the juice anyway). Skal! ~D.
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When I got home I took my 4 gallon glass jug and cleaned it. Then I took down the six cans of fruit Ive had in the cupboard for several months. My step-mom buys me interesting and exotic canned fruit when she visits, and I was saving these for something special.
I had two cans of Mango, two cans of Lychee, one can of Jackfruit and one can of Papaya. Each label read Ingredients: Fruit, Juice, Water, Citric Acid. Pretty simple stuff I think.
I poured all the juice into the glass jug, then soaked the fruit in water, in a large bowl. The rinse from the fruit was also really sweet and I mixed that with some water which Id boiled ginger root in. It was very gingery! This also went into the glass jug.
Then I added two gallons of apple cider (from the Market that day) and a package of Red Star Champagne yeast. (note to brewers on this forum: Local cider, cloudy-brown, no preservatives)
(today/Monday this is fermenting pretty steadily. It smells great, I've made many meads and ciders before and this seems to be doing what it should be doing.)
Any thoughts on the crazy canned fruit juices?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When I got home I took my 4 gallon glass jug and cleaned it. Then I took down the six cans of fruit Ive had in the cupboard for several months. My step-mom buys me interesting and exotic canned fruit when she visits, and I was saving these for something special.
I had two cans of Mango, two cans of Lychee, one can of Jackfruit and one can of Papaya. Each label read Ingredients: Fruit, Juice, Water, Citric Acid. Pretty simple stuff I think.
I poured all the juice into the glass jug, then soaked the fruit in water, in a large bowl. The rinse from the fruit was also really sweet and I mixed that with some water which Id boiled ginger root in. It was very gingery! This also went into the glass jug.
Then I added two gallons of apple cider (from the Market that day) and a package of Red Star Champagne yeast. (note to brewers on this forum: Local cider, cloudy-brown, no preservatives)
(today/Monday this is fermenting pretty steadily. It smells great, I've made many meads and ciders before and this seems to be doing what it should be doing.)
Any thoughts on the crazy canned fruit juices?