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Online Fermented Fruit Class Prep Info
Taught by Journeyman Lynnette de Sandoval del Valle de los Unicornios
Letís make fermented fruit!
Fermented fruit is an easy to make, slightly alcoholic fruit mix that is great on
pudding, ice cream, pound cake, and just by itself. Itís based on rumtopf, a
traditional method of preserving the yearly fruit harvest.
If you want to start your own fermented fruit pot in class, below is the list of
items youíll need to have available. Or feel free to just come and join the
What you need:
- Sugar: I usually use white sugar. Any sugar is good and different
sugars will provide different tastes in the finished project. To keep things
neater in class, letís NOT try honey just now.
- Drained Canned Fruit: I usually use peaches, pears, pineapple, and
sometimes maraschino cherries. Any canned fruit will be great. It doesn't have
to be drained dry, just get rid of the juice.
*To make class quicker and easier, please drain the fruit before hand*
- Spices/Herbs: I sometimes use mint leaves. Any spice or herb you think
will be compatible is good *HOWEVER* NO ground spices and make sure what you
use was grown for consumption, no pesticides!
- Yeast: I usually use baking yeast (Red Star, Fleischmann's, whatever the
store has). But you are welcome to use your favorite brewing yeast instead.
Different yeasts impart different flavors and different levels of alcohol to the
- Jar: You need a *loose lidded, wide mouth, glass jar* This is VERY
important, fermentation means that Carbon Dioxide will need to escape. A glass
sun tea jar with a pour spout in the lid works, as does an apothecary type jar
where the lid sits inside the neck. A jar with a *Plastic* screw on lid will
work if you put a *small* hole in it. But donít use a metal lid, it will rust.
How much you need:
- Jar: At least a mayo size jar, 1/2 gallon is a good size.
- Fruit: Bring enough drained fruit to fill the jar about 3 quarters full
when the fruit is loosely put in, not packed.
- Sugar: An amount equal to at least the amount of fruit. A 5 pound bag is
- Yeast: 1 package of dry yeast.
- Spices/Herbs: Less is better to start with, you can always add more
later if you like the taste.
While you're waiting for class here's some reading material:
Regarding Rumtoff and Fermented Fruit
Our online brewing recipes and info
Tim's brewing sales website
See you there for fermented fruit fun!
Lynnette (Debbie) |
Unicorn Fiber Arts |
Questions? Comments? Whatever? Email
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Copyright by Debbie & Tim Coyle