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Tropical Fruit Wine

First time

In season January to December · makes 4.5 L · target OG 1.082

A pre-blended tropical carton — the balance handed to you — drunk young for the aroma.

You will need

  • Carton tropical juice (pineapple/mango/passion, no preservative)2.5 L
  • Sugar1.0 kg
  • Pectic enzymeper dose
  • Lemons, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. A carton of blended tropical juice does the balancing for you — pineapple for body, mango for softness, passion fruit for aroma — an easy, any-month bright white.

  2. 2

    Check it carries no preservative. Combine with 1.5 L cooled boiled water; add pectic enzyme and the lemon juice (tropical juices are often low in acid).

  3. 3

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.082); pitch the yeast and nutrient.

  4. 4

    Ferment out under the airlock; ferment cool to hold the aroma.

  5. 5

    Rack when clear and drink young while it is vivid.

  6. 6

    A fragrant, sunny, tropical white for almost no effort.

What this one teaches you

  • · Blending for balance

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An original MakeWine recipe.