Ok, this came to me in a dream last night so if it sounds like nonsense, carry on and pretend you didn’t see it. I live in Colorado so fresh ingredients off the tree are out of the question but the local Whole Foods has Coconut water, coconut sugar and dried coconut. I’m thinking the water probably has preservatives in it which might not play nicely with yeast but homemade rice milk could be a possible substitute. Pretty sure that just involves mashing/pureeing rice in water. Then boil with chunks of dried coconut and add coconut sugar? What type of yeast would work well? Normal brewer’s yeast, wine yeast? I don’t even know where to start with sake yeast.
Anyway, let me know some thoughts. I’m going to head over there today and pick up some ingredients. They even have gallon apple juice jugs which make great test fermenters
Wow, that might be interesting. You might heat it up to pasteurization temp - 180 would do - but I wouldn’t boil it since coconut is going to be a pretty subtle flavor. I’m guessing that coconut sugar is just cane sugar flavored with coconut? You could opt out of that and just get lots of flaked, coconut and steep it.
I’ve used coconut sugar in a beer and it came through well. 3 lbs in a big wheat wine. I think your scheme might just work.
The coconut water we buy (in 1 liter shelf stable boxes) is organic and does not contain any preservatives. 'taint cheap either but a 1 gallon batch wouldn’t be to bad.
I am not sure what you would gain with the whole nut in there but it probably wouldn’t hurt.
The ‘water’ is sterile in the package, the sugar could be disolved (boiled, sanitary) in a little plain water to avoid possible hazes from boiling the ‘water’. The whole meat could be toasted in an over to sanitize.
YES! As mentioned above, this came to me in a dream last night but I was reading the forum before gonig to bed and I think I remember seeing your coconut sugar wheat wine mentioned. HAHA! The subconscious works in strange ways! Thanks for the suggestions!
Morticai, is it less fermentable than ordinary table sugar? Wikipedia is telling me it is a “low glycemic” food. Either way, I’m sure it’ll make booze.
not noticably. That one went from ~1.096 to ~1.006. I am sure it is somewhat less fermentable by weight as there is some non-sugar mass or at least it doesn’t appear quite as purely crystaline as table sugar
So what happened? I started reading and got to the point where things started to get interesting. I was going to say to grate up the coconut and roast like half of it fore a little more flavor.
