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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