Tuesday, December 20, 2005
It's been colder than a witch's you know what here and the wind chill has been below 0 in the mornings. So, I started looking for an recipe that would remind me of a warmer place. You know, a place that grows coconuts has white sandy beaches and is warm. Just reading the recipe brings hope that warmer days are just ahead. Only 3 more months until spring!!!!
I found this recipe on Jack Keller's site and renamed it Tropical Wine. The original name is Orange-Pineapple-Coconut.
Bob Arndt is a relatively new winemaker and has written to me many times trying to understand the nuances of his new hobby. He created this wine....
- 32 oz. orange juice (Tropicana, not from concentrate, in 64 oz. carton in dairy section)
- 32 oz. pineapple juice (Dole, not from concentrate, in 46 oz can)
- 6- 11.8 oz cans young coconut juice with pulp (strained) not coconut milk or cream, mine is from Thailand
- 3 cups sugar or 1.095
- 1 tsp. grape tannin
- 1 campden tablet
- 1/8 tsp. pectic enzymes (liquid)
- 1 tsp. acid blend
- 1 tsp. yeast nutrient
- 2.5 grams Montrachet yeast
Mix juices. Check specific gravity, then mix 1 quart of juice with sugar, bring to 110 degrees, mixing until sugar is completely dissolved. Add sugar mixture to juice and lower temperature to 75 degrees with sandwich bag filled with ice cubes. Add crushed and dissolved Campden, acid blend and grape tannin. After 12 hours add pectic enzyme. After 12 more hours, add yeast nutrient and yeast. Ferment in primary to 1.010-1.025. Rack to secondary, top up and fit with airlock. Ferment as long as you can wait (usually 30 days for me). [Recipe by Bob Arndt, location unknown]