Queen Palm fruit

[BrooklynTech]

Has any of you "southern" people tried to ferment the fruit from a Queen Palm. They are kind of sweet, but not having a lot of "meet" to them. I"ve got about 10 lbs right now trying to figure what to do w/them.

[Odin]

I am not "southern" and never tried it, but if you are talking palm trees, you might find some answers researching "dadles". Now, if I think on how they are a few things come to mind. They have a pit/stone in them. Take it out before fermenting. They are relatively dry, as a fruit, so you might want to add water and cut them up. Some sugar to get the juices out ... But again, I am not the expert here, just sharing some thoughts.

Odin.

[BrooklynTech]

I am not "southern" and never tried it, but if you are talking palm trees, you might find some answers researching "dadles". Now, if I think on how they are a few things come to mind. They have a pit/stone in them. Take it out before fermenting. They are relatively dry, as a fruit, so you might want to add water and cut them up. Some sugar to get the juices out ... But again, I am not the expert here, just sharing some thoughts.

Odin.

Should have include southern Calf also. Lots of Queen palms there.

Did a search here and on Google. Came up w/nothing for "dadles".

I've got them in a 6 gallon fermenter w/water to cover. Been "beating them w/my paint mixer. Right now the water gives me a Brix reading on 9. Not bad sofar.

[Odin]

dadel (Dutch) = date (?) in English, or so the internet tells me.

[Bushman]

The most common palm tree in California is a fan palm and does not create a date but rather a black type berry that is about a 1/2 inch in diameter. I believe years ago they used to dry the berry and use it in flower. If you know the type of palm tree you can figure out the fruit as there are over 1100 species of palm trees.

[BrooklynTech]

Beat the "hell" out of the fruit w/the paint mixer. Added 1 lb sugar mixed it in well and then strained out the fruit. I have about 1.8 gallons of an orange liquid w/a brix of about 14.6. Added a pack of US-05 Ale yeast. Lets see what happens. Gonna try to keep it at about 65 good ale yeast temp.

[BrooklynTech]

Here is a picture of the infrutesence of the Queen Palm. Cut it down and it's laying on the back deck.

This show the work in progress
Right bucket held the fruit and water mix
Middle bucket w/collendar on it is draining the liquid from the fruit
Left bucket is where the "spent" fruit are going.

I have aboaut 1.8 gallons in yet a 4th bucket. This time a 5 gallon bucket w/air lock and yeast. It will fit in my fermenting fridge to control temp.

[Bushman]

Thanks for the update and keep us posted on the results. Have you tasted the liquid at all to see if it is sweet or bitter?

[BrooklynTech]

Thanks for the update and keep us posted on the results. Have you tasted the liquid at all to see if it is sweet or bitter?

I didn't taste the liquid, but I have nibbled on the fruit. There is a sweetness there, but very little fruit covering the nut.

[BrooklynTech]

It's been a week now in the fermenter.
SG going in was about 1.056 measured w/refractometer.
SG now is about 1.008 measured w/hydrometer
Will check again tomorrow and may run it thru the pot still
anyone think I should have added more than 1 lb of table sugar to start with? Maybe more next time?

[BrooklynTech]

Began running the mash thru the pot still

first 7 oz crystal clear 52 ABV 112 proof

second 7 oz a little cloudy 36 ABV 72 proof

still is still going.

The second batch had a little bit of an oily film floating on the liquid. What cha think??????????

[Bushman]

Was there a differents in taste between the first 7 oz and the second this seems like a large dropoff in ABV in a short time? Also sounds like you should have used more sugar in the fermentation process.

[Odin]

Oils might be tails you ran in.

[SIXFOOTER]

Watchinf this, I have those palm trees all over here

[BrooklynTech]

7 oz clear as a whistle.

21 oz cloudy w/oily substance floating. Are these all Tails and un drinkable?