Cashew Fruit Wine Attempt 1

[KaptKanga]

Today I have started my first attempt at Cashew wine.

I squeezed out 1.25liters or juice from very ripe fruit that I harvested after it had dropped to the ground. Combined this with 2 liters of water that had 500 grams of sugar dissolved. Added the juice of 1 lemon. Plus added 250ml of super strong black tea.

Put this into a small fermenter and added 1118 champagne yeast.

Air lock is on, and I hope the wine gods smile on me and we start getting fermentation in a day or two.

I plan to do a second batch as I will have a lot of fruit in the coming weeks.

Will update this post as I progress.

 

[Rice_Guy]

I find myself wondering; what is the pH , the gravity of the juice, the TA , the color / color stability, the YAN? ,,,, And how will it taste? I will likely never be close to cashew fruit at harvest time.

 

[KaptKanga]

I find myself wondering; what is the pH , the gravity of the juice, the TA , the color / color stability, the YAN? ,,,, And how will it taste? I will likely never be close to cashew fruit at harvest time.

That for me at the moment is way to technical, I am more a wack it together based on basic knowledge (polish fermenting logic) type of wine maker and see if you can drink it at the end ...but I will start to take some measurements as I should start to become a bit more disciplined.

With batch 2 I am planning to have a go at urak and feni to see what happens. The tree produces a heap of fruit so I can experiment.

I also am sourcing some durian mentega (butter durian) from Medan to use for the first batch. It has a chocolaty coffee type flavour with a hint of sourness so may be an interesting wine

 

[KaptKanga]

It has only been a couple of hours since I added the yeast to the fermenter and the fermentation is, to say the least, pretty active. A lot of fluid on top of the fermenter lid. So this may be a good sign

 

[Rice_Guy]

That for me at the moment is way to technical, I am more a wack it together based on basic knowledge (polish fermenting logic)

Two points 1) I can get an idea what cashew tastes like based on numbers and 2) if I am running an unknown fruit I can estimate how successful a preservative system it will be as is ,,, and 3) what chemistry I should add to make the mix fit the risk factor rules.

 

[Rice_Guy]

A fermentation rate temperature study
View attachment 75666

I am not surprised that you have activity already. The general rule in chemistry was a reaction rate doubles for every 10C. This isn’t always true with microbes since at 40C a lot of enzyme pathways are deactivated, ,,, ie the organism dies. , , , Anyway I have seen a fermentation finish in three days.

One risk is that a faster fermentation needs all the YAN (yeast nutrient) right away. There is minimal time for recycling from parent cells. ,,, Are you familiar with reductive off flavors? In the wine club this is called fried chicken flavor, kind of roasted/ cooked note. Reductive flavors can overpower the nice fruity notes we like. Reductive flavors are more likely with high temperature. ,,, That said what temp is the cashew at?

 

[Snafflebit]

@KaptKanga This sounds like a very interesting experiment. I do not know much about cashew fruit but I started reading. In English the fruit is called a cashew apple, in Spanish it is called marañón and is very perishable, so we will never see it in the market. And, there are some liquors made from cashew apples.

I know that some parts of the cashew tree produce chemicals that irritate the skin, and I am highly sensitive to it.

 

[suzyq2]

I had the pleasure of trying cashew fruit wine in Belize. The unusual taste and body seemed similar to a liquor. I am definitely getting another bottle when I return this February.