Cherry-guava honey mead

Cherry-guava honey mead preserves the important polyphenols in the fruit for enjoyment and wellness during the whole year.

Preserving food is as ancient as the Egyptians so that it can be enjoyed for the whole year. One lesser known benefit is that those that are fermented, like sauerkraut and cherry-guava honey mead also act as powerful probiotics contributing to the friendly flora in the gut.

Researchers emphasise that it's not only the number of bugs in the colon but also the diversity that counts; that means enjoying as many different natural probiotics as we can find. Each has its own peculiar colonies of bacteria, viruses and yeasts.

On the left of the cherry-guava honey mead you can see a carboy of wheat beer fermenting; and others in the background. Kefir[2] remains to my mind the simplest and cheapest of all the probiotics to make; just five minutes.

Cherry guava honey mead in carboy.

Ingredients

  • 4.5L demijohn
  • 4L cherry-guava extract
  • Unchlorinated water
  • 1.0kg natural honey
  • 1/5th lemon including the pulp
  • 2 cloves
  • 1/5th hand of ginger
  • Cup of black tea brewed with 4 guava leaves
  • Small chunk of honey comb with fresh pollen
  • 1/5th tsp of white yeast

Go for it

  1. Dissolve the honey in warm water.
  2. Brew the tea for 15 minutes; cool.
  3. Add all the ingredients to the carboy to 50%.
  4. Shake the whole carboy vigorously for 5 minutes to aerate the liquid.
  5. Fill with warm, unchlorinated water leaving an 8cm gap.
  6. Add the yeast to a few tablespoons of warm water and allow to hydrate for 20 minutes.
  7. Measure the SG and fit the bubbler.

Adding a small chunk of comb with fresh pollen would provide nutrients for the yeast.

The initial specific gravity was 1.08 on 27th November, 2022. The taste was spectacularly good though rather too sweet of course; fermentation of the sugars not having even started.

All yeast products have a mind of their own, just talk to bakers but these are the guidelines for when to rack your mead.

  • I usually do my first rack 6 - 12 weeks after preparing the raw mead.
  • I rack it a second time after it is clear which could be 6 - 12 months later.
  • If it was very clear when I started my 2nd rack then after a week or two one would move to bottling.
  • If not clear then another rack after a few more months is needed, followed by bottling.

There is absolutely no harm in starting to drink your cherry-guava honey mead before it has cleared; the living yeast cells act as the probiotic for our colons. Nevertheless the flavour improves the longer you leave it to mature.

For a sweet mead add up to 1.6kg of natural honey.

Cherry guavas

Cherry guava flowers

Cherry-guavas are a controversial fruit. Depending on where you live they can be extremely invasive. We do not recommend growing them in hot coastal areas. But in cooler climes at altitude they are a wonderful food for both humans and wildlife alike.

The whole subject of invasive alien species is something that we all should give some time to considering. Many plants and insects have great benefits; but do they outweigh the potential for damage to the environment? We have found that at 4000' asl cherry-guavas are not a problem. In Hawaii I believe they are a real menace.

The scent of the flowers as you pass the trees in bloom is surpassingly wonderful; as are the jellies, jams and meads made from the fruit.

Cherry guava fruit

The fruit is about 15mm in diameter; a huge abundance. They are easy to reap by walking under the tree with a bucket; running one's hand down the branches plucks the ripe berries off very easily.

They are slightly tart with a terrific flavour; eat them raw, make jellies and meads. The fruit is rich in many polyphenols that prevent oxidative-stress; meaning they help stopping the formation of malignant tumours.

I am unable to tell whether they are better enjoyed raw or boiled, so we eat and drink them both ways. This is the guava honey mead made with uncooked fruit; it's quite different.

Nutrition is a mystery, slowly being unravelled but still shadowed in confusion. Eggs are out, no that's not right; the heart association now says we must eat them. Butter, margarine, fat is bad or is it good? No one seems to be sure.

And so it is with cooked versus raw.

The lycopenes are better released and absorbed apparently after being heated, giving greater protection against malignant tumours. No one is quite sure about cherry-guava mead. Never cook the honey, that's certain.

Making cherry-guava honey mead is a hobby of patience; time has to pass. Certain equipment is needed and will greatly enhance the quality of your brew; and ease your way.

This is our basic basic mead making equipment. A hydrometer for measuring the specific gravity and an automatic syphon are important.

Extracting the juice

The good wife makes cherry guava jelly[3]; it's a little tart but the very best I have ever tasted. First she would boil the fruit in a little water until it is squishy. Then using a potato-masher she would pulp the whole mess; a muslin bag strains off the mother liquor.

You then can use it to either make jelly by boiling off a lot of the water or turn it into this cherry guava honey mead. They are both of unsurpassed merit.

Many coloured foods

Researchers have found that those enjoying many coloured foods suffer far less disease and live much longer. I cannot say that any one is favourite but every male needs to know about the reds. Lycopenes are the phytonutrient that give them 50% protection against malignant tumours of the prostate gland; that's massive.

Homemade wines, beers and meads are excellent probiotics; unpasteurised they are alive with friendly yeast cells. Re-establishing the intestinal flora is probably the most important subject being researched and reported right now in the nutritional literature.

Blue zones

In four of the the five blue zones of the world where longevity is the word they drink alcohol in moderation; one to three glasses of red wine daily would be typical. Mead makes a great servant but a very bad master remember.

Loma Linda is the exception; the Adventists are strict teetotalers.

Cherry-guava honey mead

Cherry-guava honey mead can be made with either the raw fruit or the boiled and extracted juice.

Sometimes it is called the strawberry or China guava; a category 1b invader at sea level[1].

  1. Top 12 invasive trees found in gardens
  2. How to make kefir
  3. Cherry-guava jelly

Newsletter

Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, the family and friends, and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books!

Here are the back issues.

  • Refined maize meal and stunting
  • Should agriculture and industry get priority for water and electricity?
  • Nature is calling
  • Mill your own flour
  • Bake your own sourdough bread
  • Microplastics from our water
  • Alternative types of water storage
  • Wear your clothes out
  • Comfort foods
  • Create a bee-friendly environment
  • Go to bed slightly hungry
  • Keep bees
  • Blue zone folk are religious
  • Reduce plastic waste
  • Family is important
  • What can go in compost?
  • Grow broad beans for longevity
  • Harvest and store sunshine
  • Blue zone exercise
  • Harvest and store your rainwater
  • Create a cyan zone at your home

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