Making Craboo Wine

Like the other wine making processes that I have posted, the cashew wine did not pose much of a problem in the removal of the seed as it is external to the fruit. In the case of the Suriname Cherry and the Craboo the removal of the seeds would make for a better process however in this case the seed and fruit together were squeezed to extract the juice, however it is more difficult with the seed, and all the juice is not extracted.  While I have researched the acquisition of an extruder to speed up the process, I have not purchased any to date.

There are two things that makes the Craboo as a fruit unique, 1. Smell or Odor that emanates from the fruit which in a closed room can be disturbing to some, and 2. The layer of oil on the skin which makes the washing of the fruit initially challenging, but which at the same time could create some opportunities for another by-product.

The photographs above highlights the step in the process and development . At this stage I had received my wine making kit which now shows the Glass Carboy, Airlock, and Hydrometer. The fermentation takes about 30 days after which it is bottled for further aging and clearing.