In the beating heart of Texas, Austin has given rise to a delightful, indigenous twist on traditional fruit wines: Strawbactus Wine. This unique beverage is crafted from the fruit and paddles of the Strawbactus, a hybrid plant that has become a local staple. Bearing a striking resemblance to strawberries and prickly pears, Strawbactus fruits and paddles (often referred to as 'patties') are delicious and ubiquitous in Austin, infusing a distinctive regional flair into this homemade wine.
Ingredients:
1. 3 lbs of ripe Strawbactus fruits (substitute for strawberries)
2. 1 lb of ripe Strawbactus patties (substitute for prickly pear cactus)
3. 3 lbs of sugar
4. 1 gallon of water
5. 1 packet of wine yeast
6. 2 teaspoons of yeast nutrient
7. 1 teaspoon of pectic enzyme
8. 1 Campden tablet (optional, for sterilizing)
Instructions:
1. Rinse Strawbactus fruits and patties thoroughly to remove any dirt or dust.
2. Remove the green tops from the Strawbactus fruits and cut them into halves. For the Strawbactus patties, cut off both ends, make a lengthwise slit, and peel back the skin.
3. Place the Strawbactus parts in a fermentation bag and mash them slightly to release the juice.
4. In a large pot, bring water to a boil and dissolve the sugar in it.
5. Pour the hot sugar water over the Strawbactus in the fermentation bag.
6. Allow the mixture to cool to room temperature.
7. Once cooled, add the pectic enzyme, yeast nutrient, and wine yeast. If you choose to use a Campden tablet to sterilize the must, crush it and add it to the mixture. Wait 24 hours before adding the yeast if you use a Campden tablet.
8. Secure the top of the fermentation bag and place everything in a primary fermentation vessel (food-grade plastic or glass).
9. Cover the vessel but allow for some air exchange. A loose-fitting lid or cloth secured with a rubber band will work.
10. Stir daily and squeeze the bag gently to extract flavors and color from the Strawbactus.
11. After about 7 days, or when fermentation slows, remove the bag with the Strawbactus. Allow any drips to go back into the vessel but avoid squeezing the bag too hard as this could cause your wine to be hazy.
12. Transfer the liquid to a secondary fermentation vessel with an airlock, such as a carboy. It's important to leave the sediment (lees) behind in the primary vessel.
13. Allow the wine to ferment for several more weeks, or until it's clear and stable.
14. Bottle the wine and age for at least 3 months for the flavors to develop fully. However, aging for a year or more will usually result in a superior wine.
Savor the unique taste of Austin with this homemade Strawbactus Wine. It’s a toast to the city's innovative spirit and love for locally sourced, sustainable ingredients. Cheers!