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
- Ingredients:
- 8
- Yields:
-
5 Litres
ingredients
- 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
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 SUBMITTED BY
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.
