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State of Play

The carrot wine is bubbling away happily, and some parsnips will be going on the boil tonight. Still to bottle we have another three gallons of mead, a gallon of peppermint mead, so plenty to go.

Polyscience® - The Smoking Gun Promo Pack (Includes 5 x 500ml pots of wood chips)

Polyscience┬« – The Smoking Gun Promo Pack (Includes 5 x 500ml pots of wood chips)

I do have a plan for the remaining mead. While some of it will be diluted with another few gallons of the raw spirit I’m going to put some aside and try an experiment. In the worst case, I’ll waste a few gallons of mead. Best case, I’ll be inventing (okay, probably not inventing as I’m sure it’s been done before – I’ve just not heard of it) smoked mead. I’ve wanted one of these things for a while anyway, and this seems the perfect excuse. No idea whether it’ll work but that’s what experiments are for.

On the bottling front there has been some rather significant progress. A picture is supposed to be worth a thousand words, so it’ll be easier to explain with the below than going into purple prose.

In order from left to right: diluted mead, more diluted mead, pineapple-rum thing, more pineapple-rum thing, kiwi, lychee, parsnip, more parsnip, mushroom

In order from left to right: diluted mead, more diluted mead, pineapple-rum thing, more pineapple-rum thing, kiwi, lychee, parsnip, more parsnip, mushroom

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Posted by on March 21, 2014 in Bottling, Uncategorized

 

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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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New Batch

image

The mass of raw ingredients.

So here we go, ramping into production. What you see here are 6 litres of pinapple juice (which is going towards a rather experimental pineapple-rum concoction), 12 litres of red grape juice, 6 litres of apple juice (going towards appleade once the champagne yeast turns up), 2 kilos of parsnips, 2 kilos of beetroot, 2 kilos of mushrooms, 2 kilos of lychee and 2 kilos of kiwi.

Of course there were also the mandatory lemons, and a lot of sugar, but they’re barely worth mentioning.

The parsnip, pineapple and lychee recipes will be up soon and everything should be on to brew by the end of the week. Just sitting in a house full of boiling parsnip and lychee smell, with a bucket full of pineapple just waiting for some dissolved demarara sugar and turbo yeast. Some odd looks were received at the supermarket, but I’ll show them – I’ll show them all!

 
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Posted by on February 2, 2014 in Ingredients

 

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