Stressbaby
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I have the need for some special extracts. I have a lemongrass wine to which I wanted to add some coconut. I have a banana wine which needs a little more banana. I've tried f-pacs but they always seemed to cloud the wine again, and that wouldn't work with coconut anyway. There are commercial extracts, but the banana and coconut are both "imitation" with no banana or coconut in them at all.
Then I found this technique called gelatin filtering. Links here and here and here. So I decided to give it a try. I'm almost finished with my third batch and it works! The thing I like is that it uses the original ingredient and yields a crystal clear syrupy extract. I'm posting my results here with pics in case anyone wants to try it.
The basic steps, which can be tweaked:
Prepare 2 cups of "stock." Split in half and heat one half. Sprinkle the 14g plain gelatin onto the cool half and let it hydrate. Mix the hot half into the cold and mix thoroughly. Put it in a 1gal ziplock and put in the freezer. Later, line a strainer with cheesecloth and put the strainer in a large bowl. Break up the now frozen stock into pieces and lay it on the cheesecloth. Put the entire thing in the refrigerator. It takes 3-4 days for the extract to come out into the bowl. Pour it off as needed.
Coconut variation:
13.5oz coconut milk
4oz dried flaked coconut
2c water
7g gelatin (I used less gelatin since this one is pretty thick between the coconut milk and the flakes)
Yields clear extract of coconut
Banana variation:
5 bananas, sliced with skins on
2c water
14g gelatin
Yields slightly yellow strong extract of banana.
The banana is still finishing up, I will post pics of that once it is done. Here is the coconut. Pic 1 coconut milk mixed with water. Pic 2 shows the frozen chunks in the cheesecloth. Pic 3 shows the coconut "gelatin" after the extract has me out. Note the volume loss. Pic 4 is the coconut extract (I see now it actually looks a little cloudy but that is condensation on the glass after taking it out of the fridge, you have to trust me on that!)
Then I found this technique called gelatin filtering. Links here and here and here. So I decided to give it a try. I'm almost finished with my third batch and it works! The thing I like is that it uses the original ingredient and yields a crystal clear syrupy extract. I'm posting my results here with pics in case anyone wants to try it.
The basic steps, which can be tweaked:
Prepare 2 cups of "stock." Split in half and heat one half. Sprinkle the 14g plain gelatin onto the cool half and let it hydrate. Mix the hot half into the cold and mix thoroughly. Put it in a 1gal ziplock and put in the freezer. Later, line a strainer with cheesecloth and put the strainer in a large bowl. Break up the now frozen stock into pieces and lay it on the cheesecloth. Put the entire thing in the refrigerator. It takes 3-4 days for the extract to come out into the bowl. Pour it off as needed.
Coconut variation:
13.5oz coconut milk
4oz dried flaked coconut
2c water
7g gelatin (I used less gelatin since this one is pretty thick between the coconut milk and the flakes)
Yields clear extract of coconut
Banana variation:
5 bananas, sliced with skins on
2c water
14g gelatin
Yields slightly yellow strong extract of banana.
The banana is still finishing up, I will post pics of that once it is done. Here is the coconut. Pic 1 coconut milk mixed with water. Pic 2 shows the frozen chunks in the cheesecloth. Pic 3 shows the coconut "gelatin" after the extract has me out. Note the volume loss. Pic 4 is the coconut extract (I see now it actually looks a little cloudy but that is condensation on the glass after taking it out of the fridge, you have to trust me on that!)
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