| Prep: 1 hour | Fermentation: 7-14 days + 3-6 months aging | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0g | 0g | 35g |
| sugars | fibre | protein | salt |
| 30g | 1g | 1g | 0g |
The first time I stumbled upon the wonderful little fruit called jabuticaba, it was during one of my many hikes in the lush forests outside of Boulder. Transported by the aroma of wild berries and the whisper of cool mountain air, I felt an instant connection to the land and all its natural treasures. This connection has inspired many of my recipes, but none have captivated my senses quite like Homemade Jabuticaba Wine.
A Fruit That Speaks to the Soul
Jabuticaba is a fruit that I’ve often described as botanical magic. Native to Brazil, these dark, purplish-black berries resemble grapes but with a distinct flavor profile that’s both sweet and tart. This unique taste makes them perfect for winemaking, transforming simple berries into a luxurious, flavorful wine.
The health benefits associated with jabuticaba are also worth mentioning. These fruits are packed with antioxidants, vitamin C, and anti-inflammatory properties, making them a guilty pleasure you don’t have to feel so guilty about. Including jabuticaba in your diet can contribute to a stronger immune system and overall better health.
The Romance of Winemaking
The process of making Homemade Jabuticaba Wine is both an art and a science, combining precise measurements with a love and respect for the ingredients. From the moment you measure out the 15 lbs of fresh jabuticaba fruit to the first fermentation with the Lalvin EC-1118 wine yeast, each step is filled with a sense of anticipation. I often find myself sharing these moments with my partner, Gordon, as we both appreciate a good glass of wine and the journey it takes to get there.
This wine pairs exceptionally well with hearty meats and game dishes, much like those I grew up enjoying in the Rocky Mountains. Think of a succulent venison roast or seared duck breast, both of which harmonize beautifully with the rich, deep notes of the jabuticaba wine. Its versatility also allows it to shine as an ingredient in recipes like wine reductions or a marinade for grilled trout.
If you’re a fan of fruit wines or if you enjoy the process of fermenting your own beverages, this recipe is similar to making traditional grape wine but with an exotic twist. The addition of pectic enzyme helps to clarify the wine, while the optional Campden tablet ensures that your wine is safe to enjoy without any unwanted bacteria.
To learn more about winemaking and exploring the flavors of jabuticaba, check out these external resources:
What You’ll Need
- 15 lbs jabuticaba fruit
- 5 lbs granulated sugar
- 2 gallons water
- 1 packet wine yeast (recommended: Lalvin EC-1118)
- 1 tsp pectic enzyme
- 1 Campden tablet (optional, for sterilization)
Method
Step One
Wash the jabuticaba fruit thoroughly to remove any dirt or impurities. Place the cleaned fruit in a large fermentation container and crush them to break the skins.
Step Two
In a large pot, bring 2 gallons of water to a boil. Once boiling, dissolve 5 lbs of granulated sugar into the water. Allow the sugar water to cool to room temperature.
Step Three
Pour the cooled sugar water over the crushed jabuticaba fruit in the fermentation container. Stir well to combine.
Step Four
Add 1 packet of wine yeast (recommended: Lalvin EC-1118) to the mixture. Then, add 1 tsp of pectic enzyme, which helps break down the fruit’s pectin and aids in juice extraction. If desired, you can also add 1 Campden tablet to sterilize the must, which helps prevent unwanted bacteria and wild yeast.
Step Five
Cover the fermentation container with a clean cloth or fermenter lid and place it in a dark, cool location. Allow the mixture to ferment for about 5-7 days, stirring daily to keep the fruit submerged and help release juices.
Step Six
After the initial fermentation period, strain the liquid from the fruit pulp using a fine-mesh strainer or cheesecloth. Transfer the liquid to a sanitized carboy or secondary fermentation container equipped with an airlock.
Step Seven
Allow the wine to undergo secondary fermentation for about 4-6 weeks, or until fermentation is complete and the wine has cleared. Taste periodically to judge the flavor development.
Step Eight
Once fermentation is complete, carefully siphon the wine into clean bottles, leaving any sediment behind. Seal the bottles with corks or caps and allow the wine to age for at least a few months to improve its flavor before drinking.
