DRAGONFRUIT WINE

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

Ready In:
2184hrs
Yields:
Units:

ingredients

  • 6 lbs ripe dragonfruit fruit
  • 1 34 lbs sugar
  • 6 pints water
  • 1 crushed campden tablet
  • 1 12 teaspoons acid blend
  • 1 teaspoon pectic enzyme powder
  • 1 teaspoon yeast, nutrient
  • 1 (5 g) packet wine yeast

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Satyne
Contributor
@Satyne
Contributor
"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"
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  1. Satyne
    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
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