Autumnberrykin

I’m a really big fan of closing loops. For that reason, I’m always thinking of how to most efficiently and frugally use all things, especially with food. I’ve always got my chickens to eat my scraps, the compost pile, or my pet red composting worms, but making more food/drink is always option one for me. In my cider pressing experiences I learned about a techniques used throughout all traditional apple/cider cultures called Ciderkin. It was a fermented preparation made by pouring water over the spent pomace from cider pressing (apple pulp that had its juiced pressed out) and left to ferment, the yeast eating up the remaining sugars. I was a big fan of this ciderkin after I made it—it’s light, bubbly, and a mild apple flavor. After making a batch of Autumnberry fruit leather, I had a whole pile of autumnberry pulp and seed and thought to myself, “Why don’t I make Autumberrykin?”. So I did.
It’s something you can ferment a lot or a little, and like ciderkin, extracts those last sugars left in the pulp, giving you a nice lightly autumnberry flavored sparkling drink.

Autumnberry Kin

What You Need:

A pile of Autumnberry pulp left over from your fruit leather making

  • In a large jar—one that is large enough to accomodate the volume of pulp you have plus some water—pack in your autumnberry pulp. (you can use a Ball jar. an old pickle jar, or a big jar with one of those flip-top jars with a rubber seal, which is what I used)
  • Cover the pulp with water until it is fully saturated.
  • Cover the jar tightly and set it in a warm place.
  • After a day or so, it will start to bubble as the wild yeast on the pulp start to increase their population. Release any pressure built up by the second day.
  • If you want a sweet Autumnberrykin, ferment it only one-two days. For a drier or more lactic drink let it go three-four days, making sure to release the built up pressure once a day.
  • After you’ve achieved your desired sweetness or dryness, strain out the pulp, and bottle it up into any airtight bottle you have. The best are flip-top bottles, but glass screw-top on bottles from sparkling water or even plastic 2 liters work great.
  • Let the bottle sit for a day or two to build up carbonation. Once they’re carbonated, chill them down and enjoy!

You will notice that the pulp fromt he autumnberries will come out of solution—simply shake the autumnberrykin before serving.

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4 thoughts on “Autumnberrykin

    • Mark Angelini

      Hi Sande,
      Good on you. Next should be fun for you. This recipe is really great and thrifty. I learned that when bottle-conditioned for a few months it developed a lot of carbonation an a nice tart, kombiucha-like flavor.
      Cheers,
      Mark

      Like

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