Passion Fruit Wine

You will need

• Passion fruit pulp (fresh or tinned)500 g
• Sugar1.2 kg
• White grape juice (carton)1 L
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. Passion fruit is intensely aromatic — a little carries a whole wine, so this uses a modest amount against a mild grape-juice base.

2. 2

   Scoop the pulp (seeds and all is fine — strain later); combine with the white grape juice and 2 L cooled boiled water; add pectic enzyme.

3. 3

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.086); pitch the yeast and nutrient.

4. 4

   Ferment two days on the pulp, then strain out the seeds; finish under the airlock, ferment cool.

5. 5

   Rack when clear and drink young while the aroma sings.

6. 6

   A vivid, tropical, perfumed white from very little fruit.