Prep 24 hrs
Cook 2160 hrs
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
- 6 lbs ripe dragonfruit fruit
- 1 3⁄4 lbs sugar
- 6 pints water
- 1 crushed campden tablet
- 1 1⁄2 teaspoons acid blend
- 1 teaspoon pectic enzyme powder
- 1 teaspoon yeast, nutrient
- 1 (5 g) packet wine yeast
- Put water on to boil.
- Meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it coarsely.
- Put chopped fruit, acid blend, sugar and yeast nutrient into primary.
- When water boils, pour into primary and stir until sugar dissolves.
- Cover with a sanitized cloth and set aside to cool.
- When at room temperature, add crushed Campden tablet and stir.
- Recover primary and set aside for 6-8 hours.
- Add pectic enzyme, stir, recover primary, and set aside another 6-8 hours.
- Add activated yeast.
- Stir daily for 7 days.
- Strain through nylon straining bag and squeeze juice out of fruit pulp.
- Transfer liquid to secondary, top up if required and fit airlock.
- Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period.
- Stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation, rack into bottles.
- Like most wines, it should improve with age.