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Tinned Lychee Wine

First time

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

A fragrant tinned fruit; reinforces the two-matching-readings test for a finished wine.

You will need

  • Tinned lychees 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 lychees are soft, fragrant and stone-free — a lovely, easy base.

  2. 2

    Mash the lychees with their juice under cooled boiled water; add pectic enzyme 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

    The lesson: bubbles slowing is only a hint. Take a hydrometer reading, wait three days, take another — when two readings match and are low (near 0.995), it is truly finished.

  5. 5

    Only then rack, clear and bottle.

  6. 6

    A delicate, perfumed, faintly floral white.

What this one teaches you

  • · Knowing when it is finished

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An original MakeWine recipe.