Quick Strawberry Pineapple Wine - a mixed result

Strawberry-Pineapple wine

I had an intense craving for fresh fruit and veggies the other day.  Since that is one of those food desires that is acceptable to give in to,  I drove down the street to the local fruit market.

The awesome little tienda down the road was on my list to visit anyways, as they have a wonderful selection of 7 Day candles, and we go through those fairly quickly.  I love their bins of dried peppers, and they also stocks local produce, as available.  The rest of their products come from Mexico and Guatemala.  I merrily went home with a coconut, a pineapple, a bucket o'strawberries, a cucumber, a tomato, and an amazingly sweet watermelon!

Once I was home, I realized that I'd probably gone a bit overboard on fruit for just me and Eric, so decided it was a good time to brew a quick gallon of wine.

Into the bucket went:

• 3 lbs strawberries, washed, with greens and most of the white cores removed.  They were so sweet and awesome, and local from SC!
• 1 lb fresh pineapple - it could have been sweeter...not bad, but I've had better.
• 2 small oranges, cut in half, squeezed and thrown in skin and all

On the stove, I boiled just about 1 gallon of water.  While that was heating, I mashed up the fruit with a sterilized masher in the sterilized bucket.  When the water boiled, I added it to the mashed fruit.  It smelled like strawberries and happiness!

Next, it needed to cool so that I could add the yeast.  I covered it with a clean towel and strapped it down to keep any fruit flies and other pests out of it.

Once that was all cooled off to below body temperature, I opened it up and added a healthy sprinkle of regular baking yeast and re-covered the bucket.  Within a few hours, the whole bucket was fizzing away merrily while distressed fruit flies gathered around in abject misery at being kept from the fermenting fruit.  I swear that I could hear their tiny violins...

Three or four days later, I strained the bubbling mass into another sterilized bucket, stirred in about 2 pounds of sugar, and poured the whole thing into a sterilized gallon jug.  The bubbling was fierce! The color was vibrant!  The smell was alcoholic!  In the first 6 hours of being in the jug, it blew off the airlock.  I sanitized a new airlock and replaced it, and the fermentation slowed down after that.

It's been in that gallon jug now for over a week...more like 10 days, and I think it is DONE.  There are no more bubbles rising to the surface, no more pops from the airlock.  The sediment is settling and the wine is clearing.  The next step is bottling, and then the waiting, and finally the drinking!

Bottling Update:  Well, I must say that it's lackluster.  *sigh*  The amazing, potent, heady strawberry scent has vanished, and left only a tiny trace of flavor, and the yeast nommed up ALL of the sugars.  It's very dry, and definitely alcoholic! 

But not all is lost!  I bottled it anyways, and labeled the bottles with the flavor and date.  I also made a note to add a Simple Syrup to jazz them up when I open them for use.  Maybe even a Strawberry or Pineapple flavored simple syrup using fruit juice...mmm....

Waste not, want not!  Booze abuse is not tolerated in this house. *grin*

I think that my mistakes was that I used standard activated kitchen yeast.  I know that it works, but I really do prefer the sweet mead yeast that I get from the brew shop.  I'll have to bite the bullet and buy some more!

Tasting Update:   I made a simple syrup, as in this recipe, and it worked out quite well.  Adding it to the bottle of wine as my tastebuds dictated returned quite a bit of the fruit flavor.  Next time I make the syrup, I'll use some fresh strawberries as well to restore some more of the sweet fruitiness!  I love it when something works out...

Good Reads from Fellow Bloggers: May 2012

Bawk in the Wormwood

Howdy, y'all!

Eric and I have been super busy lately, and the perennial herb garden is growing on without much assistance from me.  I have images to share later, and plant and herb profiles, but those are on the back burner.

We are looking for a homestead, and putting all of our energies into manifesting our dreams into reality.  I promise that I shall return, and soon!

Until then, I am happy to give you some links to a couple of wonderful bloggers that I adore, in hopes of spreading the knowledge that they have the time and energy to share. <3

• Small Measure:  Ashley English is an awesome lady.  I've had the chance to meet and share some communication with her, as we live in the same town!  But whether you are in this here valley or no, you can find some great information on her blog.  She teaches classes on raising backyard chickens, shares her experiences with sustainable living with a small child and the assorted products available to mamas and babies, and is a foodie...the images of the food she creates make my tummy rumble!  Ashley often hosts giveaways for nifty products as well, so check her out!

• Little House in the Suburbs:  I've been following this blog for years, now!  Daisy shares great tips for gardening and raising animals in a suburban environment without freaking out your neighbors.  Think you can't be sustainable in the 'burbs?  Think again!  I was lucky enough to win a copy of Daisy's recently published "Little House in the Suburbs" book via a Goodreads.com giveaway, and I'll begin reading it in a few days.  After that, I'll be happy to share a review!

Mountain Rose Herbs is my favorite place to buy bulk herbs that I cannot find with my local sources.  They are an amazing example of an environmentally responsible company, and I have no qualms about supporting their business, and promoting them with my affiliate account.

Recently, Mountain Rose Herbs announced that they have a new sustainable method for packaging their organic teas.  The boxes they you are made from recycled newpapers, lined with non-GMO plant cellulose, and quite beautiful to boot!

Visit Mountain Rose Herbs by clicking the image to the right, or you can follow my link to one of my favorites: Persephone's Tea.  This blend is for cleansing the liver after any overexertion, too much partying, as Persephone rises from the underworld and up into spring.  It contains  organic Dandelion root, organic Eleuthero root, organic Burdock root, organic Milk Thistle seed, and organic Yellow Dock root. 



Until next time...enjoy the beautiful spring!

WNC Farm Profile: Spinning Spider Creamery

Bloomy Samples at Market, photo from
SpinningSpiderCreamery.com

Now, I know that there are people out there who just do not like goat cheese, no matter what.  Let it be known that I am NOT one of those people! 

I adore chévre, ever since I worked behind the cheese counter at Integral Yoga Natural Foods in Charlottesville, Virginia.  Back then, I tried my first taste with a wrinkled nose and look of displeasure even before it touched my tongue...but it wasn't so bad!  And it's only become a stronger addiction since then.

And now I'm in Western North Carolina...a wonderful place with many small farms creating fabulous cheeses.  One of my favorites is Spinning Spider Creamery.

From the fresh creamy chévre to their aged varieties, I've enjoyed every bite of cheese that I've had from Spinning Spider Creamery.

The creamery is run by the Owen family.  They are dedicated, from the eldest to the youngest members involved in the raising, milking, and cheese-making process on their Madison County Farm.  The cheese is made with love and focus, and you can tell it in the quality.

Visit their site to see a list of shops that carry their cheese, and check the sidebar for links to their Farm Markets and other appearances!