To quote Wikipedia:
Obligatory recipe:
EC-1118 will be used. Unbelievably I couldn't find a sample recipe anywhere, so I went with a basic nuts and bolts sort of thing. I'll keep you all updated.
The wife and I went to the Asian market yesterday and came home with a whole host of interesting treats: century eggs, balut, snail meat, etc etc etc. We also got a durian. She was immediately opposed to the smell, which I quite liked. Same with the flavor. With so much of it left over and it definitely being a difficult to eat and quite overpowering fruit (like really good stinky cheese), there was no way that it was going to be eaten in its entirety. And my wife wanted it and its pungent aroma out of the fridge. Without further ado, here is an album of my test batch of durian wine: http://imgur.com/a/eGmImThis native fruit from Indonesia, widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
The edible flesh emits a distinctive odour, that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, and gym socks. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
Obligatory recipe:
- 2# sugar
- pulp of a 3.5# durian
- 1 tsp nutrient
- 1 tsp acid blend
- 1/2 tsp tannin powder
- pectic enzyme for 1 gallon
EC-1118 will be used. Unbelievably I couldn't find a sample recipe anywhere, so I went with a basic nuts and bolts sort of thing. I'll keep you all updated.