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Tinned Guava Wine

First time

In season January to December · makes 4.5 L · target OG 1.084

A pectin-rich tinned tropical fruit; pectic enzyme is the difference between bright and hazy.

You will need

  • Tinned guava in juice2 large tins
  • Sugar1.0 kg
  • Pectic enzymeper dose
  • Lemons, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. Tinned guava is soft, fragrant and available all year — an easy tropical base.

  2. 2

    Mash the guava with its juice under cooled boiled water; add pectic enzyme (guava is very pectin-rich and will haze without it) and the lemon juice.

  3. 3

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.084); pitch the yeast and nutrient.

  4. 4

    Ferment on the pulp two days, strain, and finish under the airlock.

  5. 5

    Rack when clear.

  6. 6

    A pink-gold, perfumed, slightly musky white; drink young.

What this one teaches you

  • · Using pectic enzyme

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An original MakeWine recipe.