Dragonfruit Wine

Total Time: 2184 hrs Preparation Time: 24 hrs Cook Time: 2160 hrs

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

Recipe

• 1 put water on to boil.
• 2 meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it coarsely.
• 3 put chopped fruit, acid blend, sugar and yeast nutrient into primary.
• 4 when water boils, pour into primary and stir until sugar dissolves.
• 5 cover with a sanitized cloth and set aside to cool.
• 6 when at room temperature, add crushed campden tablet and stir.
• 7 recover primary and set aside for 6-8 hours.
• 8 add pectic enzyme, stir, recover primary, and set aside another 6-8 hours.
• 9 add activated yeast.
• 10 stir daily for 7 days.
• 11 strain through nylon straining bag and squeeze juice out of fruit pulp.
• 12 transfer liquid to secondary, top up if required and fit airlock.
• 13 rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period.
• 14 stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation, rack into bottles.
• 15 like most wines, it should improve with age.