This Experiment’s NEAT
I have been working on creating unique and interesting experiments for some time now and I’ve started to document those experiments! You can check out those videos below!
Queen Palm Fruits
You know those little orange fruits that fall from your tall palm trees? Well, it turns you can ferment them!
Two weeks ago I harvested fruits from the Queen Palm (off the ground) and allowed them to naturally ferment. This meant I only washed them, soaked them in warm water and after fermentation began, I added some pectic enzyme. After two weeks, I drained the juice/wash from the fermenter, added water, sugar and distillers yeast with the goal of bumping up the potential alcohol. This is just batch 1 of this experiment and I will continue to post updates on how this wine is turning out.
Currently batches 1 & 2 of the queen palm wines are still actively fermenting! Batch 1 has dropped to 1.034 SG after 2 weeks of fermenting (plus 2 weeks of wild fermenting) and batch 2 is down to 1.013 SG after 1.5 weeks of fermenting.
For Batch 2, I cooked down the queen palm fruits for 12 hours adding water then draining out the juice 3 times. I combined the cooked down queen palm fruits with the extracted juice in a fermenter and 45 oz of sugar then added pectic enzyme and distillers yeast. I'll allow that to ferment out dry, so stay tuned!
Strawberry Brandy
I impulse purchased a gallon of strawberry wine base because I was curious what strawberry wine, and more importantly what strawberry brandy would taste like. As it turns out, it’s delicious!
Reject Peaches
This experiment is one that I’m most excited about. I have partnered with a local farmer and every Friday I collect the fruits (mostly peaches right now) that she can’t sell. Instead of throwing them away, I take them home, wash, de-pit, prune and ferment them!
