Summer White HACFB

[RobWalker]

Branching out slightly this year and doing a HACFB - High Alcohol Content Fermented Beverage. I'm making a nice light tropical rum style HACFB for the summer, hopefully delicious with coke, and hopefully to get in the missus' good books.

1 Alcotec Spirit Base Kit 5 Litres
2 Vanilla Pods
Sugar to sweeten
K-sorbate & sodium metabi to stop any possible fermentation
Few packs Creamed Coconut

Ferment out, then kill fermentation. Add in the vanilla pods and coconut for a few weeks, then sweeten and bottle.




I'm struggling with the coconut flavour however. I really want to use creamed coconut because it's so readily available in decent quantities, but i'm unsure how to extract it exactly - would it be worth just heating it slightly to melt it, adding some water and then chucking it in post fermentation and waiting for it to settle?

Any other flavour recommendations or tips for a smoother taste? I will be degassing and using activated carbon, but aside from that? :)

 

[harry2208]

would desiccated coconut do a job ?, seems to me that would be a good option as it can be bought cheaply in quantity.

 

[RobWalker]

I thought about it but I reakon in a liquid form that creamed might give a better flavour...there's no reason it couldnt, just umming and arring...cheers for the input. off t'work but I'll definitely have a look into it!

knocked up a quick logo using stock images - lol

 

[ingypingy2]

What about using tinned coconut milk? I know it can sometimes separate in the tin, but whisking it up in a bowl should sort that out :)

 

[aneray]

I don't want to p*ss on your fireworks because the recipe is looking great, but wouldn't there be a problem with some oil from the coconut mixing in with your brew and spoiling it.