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Killer Kiwi

Recipe
2kg kiwis
1 1/2kg castor sugar
water to 1 gallon
1 cup strong tea (no milk or sugar)
wine yeast

First take and peel the kiwis – I found that a potato peeler worked well for this, after top and tailing them with a knife. Slice thinly and place in the water for 24 hours, along with the sugar and cover with a damp towel.

After 24 hours add the other ingredients and move everything into a fermentation bucket for about a week. After the week is up, strain the liquid into a demijohn and leave to ferment as normal, racking on a semi-regular basis.

I’ve never tasted kiwi wine before, and won’t be for some time to come as it apparently needs a long time to Killer Kiwi labelferment, and needs to be stored for at least a few months before becoming pleasant to the palate. However kiwis were on special offer and curiousity got the better of me.

The peeling is tedious and sticky, but not as difficult as peeling lychees or chestnuts, and only took about 20 minutes. Due to time contraints the fruit was then dumped whole into the water to try and prevent it oxidising while we slept, or while I’m at work today. I’ll be finishing up the preparation when I get home tonight and hopefully have an update to this post later.

Update: Slight delay to the preparation, but the slicing is now done and sugar is currently dissolving. It’ll be soaking overnight, and going into demijohns tomorrow. No oxidation at all on the fruit, so keeping it soaking worked, and hopefully it’ll all be good to go into the brew tomorrow.

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Class-A Amnestic

Recipe
1 big marrow
pair of tights or stockings
Demarara sugar
juice of 1 lemon

48 hour turbo yeast

I’m a member (albeit a somewhat unproductive member) of a creative writing website known as the SCP Foundation. One of the running themes of this site is the use of amnestics (drugs to wipe memories in order to cover up mistakes, covert activities and so forth) and given the power of a certain modified wartime brew I thought this might make a good name. I’d actually like to make a few different Foundation-themed brews but this seems a good place to start. This recipe, while sounding somewhat dodgy, has been fairly successful and so I give you Old Boar’s Class-A Amnestic.

It does require a little more work (and a stronger stomach) than my usual recipes, but here we go.

Class-A Amnestic label

All credit for the name, idea and logo to http://www.scp-wiki.net

First take a marrow, or squash, or similar, the larger the better (depending how much you want to make). Also take a pair of old tights, or stockings. Make or use something to hang the tights on over a large bowl, bucket or other container.

Next step is to decapitate the squash – taking the top couple of inches off but leaving the rest intact. A long spoon or carving fork is then used to take out the core (i.e. the vine-like thingy with seeds attached) but, and this is important, not puncture the outer flesh.

Fill the newly freed up space with Demarara sugar (normal castor will work fine, but doesn’t give quite as nice a flavour). Add a teaspoonful of your favourite turbo yeast and the juice of half a lemon. Put the top of the squash back on and use cellotape to seal the cut up. Insert the squash, carefully, into a leg of the tights (with the cut top bit uppermost), hang over the pot, bucket or other and leave it.

That’s the hard bit. You need somewhere you can leave a rotting, fermenting marrow for a week. Over that time the rot will make a hole in the bottom and liquid will start to drip from it. After a week you can then take the marrow, take the top off and drop the whole rotten mess into the bucket to be smashed and pulped however you wish. Nose protection is advised. Then, using a muslin bag, cheesecloth or similar take the crushed remains and forcibly strain them into a new container. Put the results into one or more demijohns, and leave to ferment. Rack as you would normally until it stops fermenting. Then bottle, think about what you’d like to forget, and drink.

 
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Posted by on February 11, 2014 in Experimental, Liquers, Recipe

 

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Potent Pressed Pineapple Experiment

Potent Pressed Pineapple label

Recipe

8l pineapple juice (no additives)

3kg Demarara sugar

juice of 1 lemon

48 hour turbo yeast

Some years ago I discovered turbo yeast. For those who don’t know this is essentially super-tough, very fast yeast which (in theory) allows someone to homebrew liquors with no need to drift into the illegal area of distilling. Since then, on occasion, I’ve experimented to see what can be made with normal wine ingredients, extra sugar and some turbo yeast. The last experiment involving this was a slightly modified wartime rum recipe – potent enough to blow people’s socks off quite comfortable (and render grandmothers rather merry indeed, if the communication at the time is anything to go by). I’ll be making more of that once squashes and marrows are easy to come by – but for now I’m giving a shot to making a pineapple rum.

This is probably the easiest, and one of the cheapest recipes. Since these tend to come out either foul or incredibly strong (for a homebrew) I generally stick to cheaper ingredients rather than risking high-quality ones on an experiment. In this case it was a simple case of picking up two gallons of pure pineapple juice (no additives, which is important), pouring them into a bucket, adding somewhere around three kilos of sugar (basically everything available), setting up a yeast starter with a couple of teaspoons of the turbo yeast and starting the brew. The rather energetic brew.

One advantage of these is that the brew time is much, much shorter than normal. In fact the yeast is supposed to be able to ferment to somewhere above 30% within a couple of days. I tend to leave it a while longer, but will be bottling up the pineapple soon (after a tasting session, naturally) and hoping for the best.

 
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Posted by on February 11, 2014 in Experimental, Liquers, Recipe

 

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Luxurious Lychee Liquer

Recipe

2kg lychees

1/2kg castor sugar

water to 1 gallon

juice of 1 lemon

wine yeast

I have one thing to say to anyone who may consider making their own lychee wine. Chop them in half, rather than peeling and stoning them manually. It’s much easier to scoop the succulent flesh away from the skin and stone if the damned things have been cut in half. Sadly this was a lesson we learned too late, after fingers were rubbed raw. Having said that it was easier than peeling chestnuts, which has now become a new standard for discomfort in the Boar’s homeBrewery.

Luxurious Lychee Liquer label

Luxurious Lychee Liquer label

So, 2kg of lychees (pre-skinning and stoning), simmered for a while to help that juice out, liquidised and strained (or mostly strained – a temporary assistant’s lack of attention led to a chunk of the pulp ending up in the must bucket along with the liquid). Half a kilo of castor sugar thrown in, wine yeast, yada yada. Racked a week later and bubbling away quite happily today – so we can’t have done that badly. Whether it’ll turn out good enough to justify the anguish of peeling the bloody things I don’t know, but it was worth a shot at least.

 
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Posted by on February 11, 2014 in Experimental, Recipe, Wine

 

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Peculiar Parsnip Potation

Peculiar Parsnip Potation label

Peculiar Parsnip Potation label

Recipe

2kg parsnips

1.5kg castor sugar

water to two gallons

wine yeast

juice of 1 lemon

Firstly I should mention that potation is a real word. Honestly. And the alliteration just wouldn’t work without it. Then I’ll move on to how it was actually made.

I’ve heard it mentioned, quite a bit, that parsnip wine is the king of homebrews. Naturally I had to try this and so among our large stock of ingredients were a number of parsnips (2kg of the things). These were peeled and chopped by my loyal assistant, then thrown in to boil for a while. After boiling they were liquidised, shoved into a muslin bag and violently strained so that every drop of juice and flavour was removed. The final liquid was taken, a kilo and a half of castor sugar dissolved into it and added to a must bucket along with some wine yeast.

There was a surprising amount after this, so it was all topped up to make two gallons in total and set off fermenting – which it has been doing rather eagerly and happily. After one week we racked it (with a little taste to see how it was going of course) and were pleasantly surprised by a sweet, yet savoury parsnip flavour. Since it’s still bubbling merrily away there’s obviously quite a while to go but I hold out high hopes for this one.

 
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Posted by on February 11, 2014 in Experimental, Recipe, Wine

 

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Fantastic Fungi Fermentation

Fantastic Fungi Fermentation label
Fantastic Fungi Fermentation label

Recipe

1kg button mushrooms

1kg chestnut mushrooms

a few cooking mushrooms left over from dinner

1kg Demarara sugar

water up to 1 gallon

juice of 1 lemon

wine yeast

As I’m sure you can see, I’ve been doing a bit of label design (with the help of free clipart, naturally). There’s quite a few on the brew at the moment and I haven’t had much of a chance to get recipes down so, while things are quiet, I’m taking my opportunity to get down the ones which are on the go.

The mushroom wine (alliteratively named) was probably the simplest to do. First, 1kg of normal button mushrooms and 1kg of chestnut mushrooms (plus a few other cooking mushrooms we had lying around) were washed off carefully, and chucked into a big pot to simmer. And simmer some more. And simmer a little more after that. In total for about an hour. Maybe a bit more as we sat down to eat dinner while they were on.

After the simmering was completed the mushrooms themselves, along with a little of the mushroom water, was loaded into a liquidiser and turned on. More water was added to the pot, along with a kilo of Demerara sugar (plus a little bit extra, just because) and it was kept on the heat until the sugar had dissolved. Both sugar water and mushroom-puree-stuff was then added to a must bucket, allowed to cool to lukewarm and a bit of active yeast added. Then it’s just the waiting game, and we’ll see how that goes in a few weeks when (hopefully) it’ll be finished and ready to drink.

 
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Posted by on February 11, 2014 in Experimental, Recipe, Wine

 

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