Brian’s History of Alcohol-Making


avatar

Posted by Brian

Monday, December 17th, 2007

Last Update: November 6, 2010




So I started making alcohol while abroad with the Peace Corps in Tanzania. The technique basically involved getting a bunch of fruit or other flavor providing substance, putting it in a five gallon bucket with five kilos of sugar, some baking yeast, and a little bit of tea (the tannins are supposed to mellow it out), and then closing the lid tightly and waiting for a few weeks. I made the following kinds of “wine” while in Tanzania.

Type of Wine Made Filtered Bottled Comments
Mango Dec 2004 Jan 2005
Mango Jan 2005 Feb 2005 Entered in Septemberfest 2005
Soursop (Stafeli) Feb 2005 Mar 2005
Banana Mar 2005 Mar 2005
Orange Peel 7/3/05 7/26/05
Orange 7/26/05 8/13/05
Spiced Pumpkin 8/7/05 8/21/05 Entered in Septemberfest 2005
Tamarind (Ukwaju) 8/13/05 8/25/05 10/27/05 Entered in Septemberfest 2005
Honey 8/14/05 8/27/05 10/27/05 Entered in Septemberfest 2005
Cashewapple (Bibo) 10/8/05 11/8/05 11/8/05 100% Juice, no water added
Java Plum (zambarau) 12/24/05 1/17/06 Went bad
Jackfruit 12/26/05 2/3/06 2/19/06
Mango 1/24/06 2/25/06 4/5/06
Mango-Banana 3/19/06 4/26/06 4/26/06
Soursop 4/11/06? 5/7/06? 5/15/06
Watermelon-Orange 4/11/06? 5/7/06?
Baobab Fruit 8/28/06 Entered in Septemberfest 2006
Peanut 8/28/06 Entered in Septemberfest 2006
Mango Only 2/13/07 3/12/07 4/8/07 Filtered again on 8/4/07
Soursop & Water 3/11/07 4/8/07 4/8/07
Of all of these, my favorite was, for sure, soursop. Makes a great wine. My friends and I were asked to write up the wine-making process for the Peace Corps Tanzania cookbook, drawing on our experience making wine and holding the annual Septemberfest Wine Festival.

 

Tags: , , , ,

Trackback: URL

No comments yet.

Leave a Comment