Originally Posted by rtewks
I made five gallons of Carambola wine six months ago. I don't intend to drink it for another six months. I have tasted it but don't care for it at all. My wife likes it though, she said that it tastes like the marcella wine her father used to make. If it doesn't improve in another six months I will let my wife call it her own.
Anyone attempt to use star fruit to make wine?
I am of the belief that it is tough to make good carambola wine. The fruit has such a mild flavor and is high in oxalic acid, which may be part of the issue.
I have made it from the variety 'Kari.' It was my second-ever batch of wine so I didn't know much. Used Keller's recipe and 3# of fruit per gallon; I didn't check pH; made it to 13% ABV. Underbacksweetened. Didn't control fermentation temp. All mistakes. After 1 year it was dishwater with a funny odor, so I uncorked, tweaked with some citric acid and more backsweetening, and rebottled. Now the wine is 18 months old. I opened a bottle 3 months ago and it was drinkable, but nothing to write home about.
I have more ripening now. The plan is to double the fruit, adjust the pH down to ~3.2, OG of 1.080, Optiwhite, watch the fermentation temp like a hawk, step feed, and then backsweeten adequately. If this batch isn't good, it will be my last attempt.
My little tree: