Coconut wine

[spearko520]

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...

 

[WarrantedFED]

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...

Agreed...there appears to be zero fat content in the coconut water that is sold at Costco, although it isn't cheap (I guess coconut water doesn't just grow on trees...har, har). Perhaps I will take a hydrometer reading to determine any mixture with H2O, although there are 15g of sugars per 11.1 oz container. There is even some calcium.

What yeast would be a good choice for such a project?

Shouldn't this ingredient suffice?

 

[WarrantedFED]

There is a decent discussion regarding the pasteurization of commercial coconut waters. It seems that the removal of fats is routine in shipping coconut water so that it will not spoil. Amazon has a subscribe and save deal right now too I think for coconut water, so I think I may buy enough for a 5 gallon batch.

The article also says that the brix level is 5 to 6.5. Per millilitre, I don't know offhand how that compares to other things I have made such as ciders.

http://www.fao.org/ag/magazine/0701sp1.htm

 

[WarrantedFED]

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.

 

[WarrantedFED]

It seems in the Philippines they make a coconut wine with the young coconut water, plus with the coconut sap as it has a thick sugary consistency. But beware, the sap has a natural yeast that produces toxins (or so they say). Perhaps the addition of coconut sap sugar?

Also, apparently the Philippine Government has, as of 2008, worked with the the Champagne Institute of France to customize and culture a yeast for coconut wine...

The plot thickens...

 

[dinnerstick]

in southern india they make a fresh, naturally fermented wine from coconut tree sap called toddy. it tastes like old camping stove fuel. i had some one night, was perfectly happy, had the nasty bottom of the same bottle the next night, and within 5 hours was about as sick as i've ever been. shared the evening meal with 6 other people, but only gf and i had the toddy, and we were both very sick out both ends within minutes of each other!

 

[spearko520]

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)

 

[divi2323]

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)

Lol

 

[gratus fermentatio]

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.

Staying with the coconut theme, here's the sugar to add:
http://www.amazon.com/dp/B005NH4RMC...e=asn&creative=395105&creativeASIN=B005NH4RMC
Regards, GF.

 

[WarrantedFED]

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.

I came across this. I was curious as to how it would ferment through and taste. It would make up much of the fermentable sugars.

The gravity was 1.022 when I checked BTW..

 

[gratus fermentatio]

I came across this. I was curious as to how it would ferment through and taste. It would make up much of the fermentable sugars.

The gravity was 1.022 when I checked BTW..

I've never used it, but Remembered seeing it in a specialty store once or twice, after reading about the need for additional sugar.
Regards, GF.

 

[vinogirl123]

http://kingcoconutwine.blogspot.ca/

 

[Noontime]

So how did this wine turn out? I found the gelatin fining very interesting and intend on making some experimental wines, but just wondering how the actual coconut wine turned out. Thanks!