Recipe by Satyne
READY IN: 2184hrs
YIELD: 5 Litres


  • 6
    lbs ripe dragonfruit fruit
  • 1 34
    lbs sugar
  • 6
    pints water
  • 1
  • 1 12
    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.