Isn't it necessary to use an airlock during the fermentation process? Where can that be bought does anyone know, please?
Just took a sip of the coconut water wine(?) tonight and I'm quite impressed with the progress. It is much better than the original product, which I found a bit off-putting. It is nicely carbonated, alcohol content tastes like it is in the 5-8% range, not overly sweet (but still a bit too much on the sweet side for my personal taste) and mellowed out that coconut water flavor that I'm not a huge fan on. This is after 4 or 5 days. Plenty of bubbles still coming up so I'll give it another 2-3 days, taste test again then refrigerate. I'm hoping to get it up around the 10-15% alcohol range. The tasting was at room temperature. I think if refrigerated it might even give my rum and coke zero preference a run for the money...though, personally, its caloric values, which I have no idea how to calculate, may be an issue for regular consumption. For ~1 liter of coconut water I added 1 cup of sugar and ~1/2 a teaspoon of baker's yeast. I will definitely experiment with larger batches if this turns out good.
A calorie is the amount of energy (stay with me those already bored!) required to raise the temperature of 1 gram of water by 1 degree Celsius at STP (standard temperature and pressure). This is difficult to measure (I did it at school by holding a lighted peanut under a test tube of water) as there will be some losses of energy to the surrounding air. But there is a device called a 'calorie bomb' which is a container surrounded by water and so no loss of energy from the substance you are measuring. BUT, STP means at sea-level and I think you live near the park in Valencia (not yet sea-level but wait a few hundred years) and, I am rusty on this, it seems there are many types of calorie measurements depending on the starting temperature of the water. So all I can suggest is you borrow a bath (or small pool) from a friend near the sea, sit in it, measure the temperature of the water and drink a certain quantity of your wine. Then measure the temperature of the bath/pool again and you will have all the measurements you require to give a very inaccurate measurement of calorific value. But you are smart enough, and I hope all other readers of this are too, to know that drinking in the bath is NOT a good idea - so best just enjoy it on dry land.
If I can make it cheaper or at the same price, have a product I enjoy and not support a government/leadership I disapprove of (because they are openly hostile to mine and regularly talk about restricting visas to screw over the people from that country) by depriving them of their "sin" tax then I consider that a win. The less I give to the government the better. Sure, it is petty and makes absolutely no difference but...oh well.
The benefits of making your is you know what's gone in to make it. Not like red horse, goodness knows what chemicals are used.
