Hi All from Jakarta Indonesia

[KaptKanga]

Great to be on the group. Having Polish parents, I grew up on fruit wine and some highly flammable homemade vodka. Her in the tropic I have experimented with some interesting fruits the start of which has been banana and pineapple wine. I am now venturing into cashew apple territory as I have grown a cashew nut tree from seed and seems such a waste not to try a wine from the fruit.

Looking forward to an interesting journey here and learning from all of you.

 

[cmason1957]

Welcome to WMT! And good luck in your winemaking endeavors.

 

[KaptKanga]

Welcome to WMT! And good luck in your winemaking endeavors.

Thank you. I am sure it will be an adventure

 

[ChuckD]

Welcome to WMT. Looking forward to some interesting fruit wines from Indonesia.

 

[David Violante]

Welcome to WMT!

 

[KaptKanga]

Welcome to WMT. Looking forward to some interesting fruit wines from Indonesia.

Thank you. I have been making homemade wine for some time started, in Australia. My home country but lived in Indonesia since 1996.

I have made some great baches of banana wine as there are so many varieties of bananas here. Pineapple wine was also a star. I had a few attempts at mango wine but that is still a work in progress.

Trying my hand at cashew apple wine as I have read it does ferment well. So, as I go through that process, I will post how I go. I saw an old post here that used concentrate, but I have a tree so can collect fresh fruit. I have started pressing a few days ago so will wait till I have 5 liters of juice and then the fun begins.

 

[KaptKanga]

Welcome to WMT!

Thank You

 

[BigDaveK]

Welcome to WMT!
You've got some great and unusual fruit there. What are the chances for durian wine?

 

[KaptKanga]

Welcome to WMT!
You've got some great and unusual fruit there. What are the chances for durian wine?

Thanks for the welcome. That, durian wine, has been on my mind but I have shied away from it as I am very doubtful it would turn out ok. I love the fruit though. Let me try the cashew apple wine and I will have a shot at durian wine

 

[KaptKanga]

Welcome to WMT!
You've got some great and unusual fruit there. What are the chances for durian wine?

By the way how did your Litchi Tomato wine turn out?

 

[Rice_Guy]

welcome to WMT
from a fellow fruit wine maker

 

[Fitz]

Welcome to WMT! If you make some durian wine do let us know how it turns out!

 

[wineview]

Welcome. Looking forward to some of your experiences.

 

[KaptKanga]

welcome to WMT
from a fellow fruit wine maker

Thank You ...hope to learn a lot from others here

 

[KaptKanga]

Welcome to WMT! If you make some durian wine do let us know how it turns out!

Thank You, will defiantly share the process and the experience.

 

[KaptKanga]

Welcome. Looking forward to some of your experiences.

Thank you, I hope to introduce some interesting attempts as I have a lot to choose from in Indonesia. Planning on doing a few different blends with bananas as the base. They make a good wine.

 

[Rice_Guy]

... Planning on doing a few different blends with bananas as the base.

My Food Science view is country wines are trying to copy grapes from a hot sunny day & cool night climate. As such I build mixtures that have a TA between 0.5% to 0.7%, a pH under 3.5 and over 3.2. This gives a pleasing sweet tart flavor plus enough microbial stability. The mix also needs aromatic fruit to be identifiable and astringent flavor tannin to act as an antioxidant. 10%. alcohol resists most microbes but more always is better. Color also helps. I make pies to try out flavor mixes since I can screen mixes now instead of waiting six months.

 

[BigDaveK]

By the way how did your Litchi Tomato wine turn out?

I haven't tried it in months and honestly can't remember my impressions. Give me a couple days, I'll try it and let you know.

 

[KaptKanga]

My Food Science view is country wines are trying to copy grapes from a hot sunny day & cool night climate. As such I build mixtures that have a TA between 0.5% to 0.7%, a pH under 3.5 and over 3.2. This gives a pleasing sweet tart flavor plus enough microbial stability. The mix also needs aromatic fruit to be identifiable and astringent flavor tannin to act as an antioxidant. 10%. alcohol resists most microbes but more always is better. Color also helps. I make pies to try out flavor mixes since I can screen mixes now instead of waiting six months.

For tannin I brew up a super strong black tea. Have used this with my pineapple and banana wines and it seems to do the trick.

 

[KaptKanga]

Welcome to WMT! If you make some durian wine do let us know how it turns out!

Thank you ...I will give it a try after my cashew fruit wine experiment.