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Old 01-01-2010, 11:26 PM   #1
Guapo
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A Newbie here. I can't seem to find a recipe for Jelly Palm Wine. There
are lots of "Jelly" recipe's online, but none for wine. So, I decided
to wing it. Last fall I picked some fruits from my palm tree. I would
welcome any comments about what I should do, shouldn't have done, etc
with this recipe. Thanks In Advance Here's what I did:

Clark's Jelly Palm Wine

for three gallons

Began 11/7/09

9 1/4 lbs. Jelly Palm Fruit, picked, washed, frozen, thawed and crushed
and added to mesh bag.
Water to 3 gal. mark
3 crushed campden tablets
2 1/2 tsp pectic enzyme
3 tsp nutrient
3/4 tsp tannin (grape)
1 tsp yeast energizer
13 1/2 cups sugar (brought S.G. to 1.80
3 tbsp Acid Blend (brought to .65)
__________________________________

11/8/09 tossed 1 pkg Lalvin 71B-1122

__________________________________

11/11/09 No fermentation
added energizer and nutrient and tossed Cote des Blancs
and whoa Nelly! Began an active fermentation.
__________________________________

11/13/09 Sg @ 1.45 in AM, and at 1.25 in PM. Racked (thru filter funnel) to carboy
Lots of junk to clear. Lees, pectin

___________________________________

12/23/09 Racked and added some Sparkaloid as there was so much stuff
clouding the wine. Looked like a very pulpy orange juice.
___________________________________

12/27/09 Degassed and added a tad more sparkaloid. Nearly clear now.
Putrid smell emanating from carboy during racking.

___________________________________

1/1/10 Very clear, smell is almost gone. Real aroma of fruit begining.
Pretty clear color, Golden Orange.

***** Update****03/13/2011

This wine is remarkable (IMHO) It does need to age in bottle a full year.




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Old 01-01-2010, 11:52 PM   #2
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Pindo Palm Fruits (Jelly Palm)

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Old 01-02-2010, 12:21 PM   #3
Goodfella
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I have never heard of this stuff Guapo.


Have you tasted a finished wine using it?

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Old 01-02-2010, 12:47 PM   #4
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No I haven't. I saw the Pindo Palm in a Tropical Fruit Tree book that I bought. I said to myself, "That's that nasty tree out front that I've been trimming for 8 years" and then said, "All this time I coulda been makin' wine wif-it, and instead I been haulin' off and burning it". So, after a little searchin and scratchin, I decided to try it. It smells and tastes wonderful (Must), but then during secondary ferm, shuuuu-weeeee. Stank!!! Now it's getting a nice smell back. Taste? hmmmm, kinda like a mix-match of all things tropical. Some nuances of banana, mango, and pineapple.

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Old 01-02-2010, 12:50 PM   #5
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Sounds good man. Definitly worth trying!!!

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Old 01-02-2010, 12:54 PM   #6
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Here's an article from the Mobile Press Register if anyone is interested:

"http://blog.al.com/living-press-register/2009/08/sweet_tart_free_the_fruit_of_t.html"

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Old 01-02-2010, 02:17 PM   #7
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Apparently the Queen Palm falls into the same category and I just had my boys cut the seed cluster off last week and they were ripe! Well that sure gives me something else to think about and more experiments to try. How much fiber was there in the fruit?
VC

I also have a couple of Roebellinii Palms and they are a type of date tree!
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Old 01-02-2010, 04:35 PM   #8
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</span>Just be sure Vcasey as some are edible and some aren't!

They are very fibrous, and not extremely desirable to eat (for me anyway), and have a seed inside that takes up a good portion of the fruit.

I found this:



The Queen Palm is found in mostly subtropical areas. It's very popular as an ornamental tree and much used in urban landscaping.
However, the fronds die early and must be pruned to keep the tree
visually pleasing. The sheaths of the pruned fronds remain on the tree
for several months and are an ideal breeding place for snails and
caterpillars. Its leaves and inflorescences are used as cattle fodder, specially for milking cows. Its fruits are edible,</font> being sought by birds, as well as by mammals, including some wild canids, such as the Pampas Fox<sup id="cite_ref-1">[</span>2]</span></sup> and the Crab-eating Fox.<sup id="cite_ref-2">[</span>3]</span></sup>


<sup id="cite_ref-2"></span></sup>

<sup id="cite_ref-2"> UPDATE! DO NOT EAT THE QUEEN PALM </font>(according to this Jelly Palm Video/font> "</span>

</sup> <t></t><t></t><table cellpadding="0" cellspacing="0"><t><tr><td><div style="width: 155px;"><div style="padding: 36px 0pt; width: 150px;">




Inflorescence and infructescence


</td>
<td>
<div style="width: 155px;">
<div style="padding: 13px 0pt; width: 150px;">
<div style="margin-left: auto; margin-right: auto; width: 120px;">




Ripe fruit

</td></tr></t></table>

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Old 01-02-2010, 05:30 PM   #9
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Yes on further research I think I'll just continue to eliminate the seed clusters for both. Oh well, one less experiment.
VC

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Old 01-03-2010, 08:42 AM   #10
Bill B
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Guapo, I have made wine from the PINDO Palm (jelly palm) and it came out great. My recipe was about the same as yours. I thought of adding some other fruit next time maybe some (persimmon or leeks) I emailed Jack Keller and he said he didn't have a recipe but if I had a good one to e mail it to him. IIll be playing with this one this summer as I get plenty of fruit from my three palms.

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