Warning – marula beer update II

Be warned!

 

Don’t forget to release the pressure in your bottles daily or at least every second day.  We learned the hard way and the Bean and I scrubbed walls, floor, counters and tables till late last night.  At least they say that beer conditions hair because  I got a good dose of it over my head as it dripped off the roof 5 meters above the explosion.

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Marula beer – part II : The results

This post follows my article published two days ago which you can read here.

I was highly sceptical of the marula beer I was making.  My taste of Warren’s beer put me off for life.  It was really so very sour and vinegary.  I was curious about my batch but was ready to pour it down the drain or give it to some of the local people who like it.

For three days the lid had been popping off despite the heavy cast iron pot that I had balancing on the container to keep it closed.  Every time I reclosed the container I got a slight whiff of vinegar – bleugh

Last night was the night to test the final product as it had been fermenting for three days.  I made sure I had had my dinner first because I was sure the beer was going to turn my stomach.  There was a huge glob of pulp that seemed to have formed in the beer and had floated up towards the top of the container slowly.  By last night it was all on top of the beer.

I moved the container to the sink to open it and gently raised the lid.  Surprise surprise – there was no smell of vinegar but a lovely yeasty smell similar to that of homemade ginger beer.  The glob had formed a nice foamy head.

The head was about 2 inches think and was really compact. I was able to lift it off the beer using a slotted spoon in two big blobs.

Underneath I found a fresh, sparkling, bubbly golden liquid.  My hopes were rising.

I quickly dipped a small glass into the beer to have a taste.  YUM!  It is so fresh, yeasty and bubbly – just like homemade ginger beer with a marula twist.  I am so glad that I added the sugar.

I quickly sterilised some old beer bottles that I had on hand and bottled my marula beer before The Bean could get her hands on it – she loves it too.

I still have loads of marulas so I think I will be brewing another batch next weekend.

Warning : Please read this update  – click here

Marula Jelly

As promised here is the recipe for Marula Jelly that I made this weekend.

Marula jelly is routinely served with any type of venison, but can be used with all types of meat.  It is delicious with cheese and biscuits or just on a slice of toast for breakfast.  It has a subtle flavour slightly reminiscent of honey.

  • Collect your marula fruit, wash them and cut or pierce the skins. Place in a large pot and cover the fruit with water and boil for 15-20 minutes.  Tip: It’s good to include some green fruit as they contain more pectin.

  • Strain the contents of the pot through a cloth (muslin or cheesecloth are good but I guess any type of clean cloth would do) and retain the water/juice

At this stage the juice looks just like fresh orange juice.

  • Wash out your pot, measure your juice and pour it back into the clean pot.
  • Add white sugar – volume for volume ie: 1 cup juice – 1 cup sugar
  • Heat gently while stirring to melt the sugar

  • Add the juice of 1 lemon per liter of juice
  • Boil rapidly for about 20 minutes or until gelling temperature has been reached (check by placing a drop or two onto a cold saucer, allowing to cool and then pushing it with your finger to see if it wrinkles)  I found I needed to boil for another 20 mins as I had a large pot of juice.  Tip:  Make sure you have enough space in the pot as the jam bubbles up very easily and you need to keep it bubbling ( I lost at least 1 bottle to “overflow”)
  • Bottle the jelly in sterilised bottles ( I boil mine)
  • Water-bath your bottles if this is your routine when making jams ( I don’t)
  • Allow to cool, label and store in a cool place until opening
  • Store open bottles in the refrigerator

I used about 5kg of fruit and this made 8 small bottles of jelly.