Found this while looking for Jam recipes, what a cool idea. Original link is here http://winemaking.jackkeller.net/request212.asp , times and yield are estimates only Cooking time is for checking sediment per instructions, this recipe assumes that you have basic winemaking skills and the correct equipment
My Private Note
Units: US | Metric
- 1Put water on to boil.
- 2Meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it coarsely.
- 3Put chopped fruit, acid blend, sugar and yeast nutrient into primary.
- 4When water boils, pour into primary and stir until sugar dissolves.
- 5Cover with a sanitized cloth and set aside to cool.
- 6When at room temperature, add crushed Campden tablet and stir.
- 7Recover primary and set aside for 6-8 hours.
- 8Add pectic enzyme, stir, recover primary, and set aside another 6-8 hours.
- 9Add activated yeast.
- 10Stir daily for 7 days.
- 11Strain through nylon straining bag and squeeze juice out of fruit pulp.
- 12Transfer liquid to secondary, top up if required and fit airlock.
- 13Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period.
- 14Stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation, rack into bottles.
- 15Like most wines, it should improve with age.
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Nutritional Facts for DRAGONFRUIT WINE
Serving Size: 1 (3642 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 616.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 19.0 mg
- Total Carbohydrate 159.0 g
- Dietary Fiber 0.2 g
- Sugars 158.4 g
- Protein 0.3 g
The following items or measurements are not included:
pectic enzyme powder