I just got back from Tesco and i've found a guava juice in the exotic foods isle. Its marked down to 49p so i got 3. Its called ENJOY. They have some right interesting juices in that isle and only about 89pence. I've been and had a look for a recipe but its for fresh fruit. Would you use 2 cartons of guava or maybe 1 and 1 apple or grape??
I can taste the summer just thinking about it
let me know what you think
Nia xx
GUAVAS
This wine is made from canned guava halves in syrup, but it could easily be made from fresh guava. Just measure the amount required (3 pounds) after peeling and removing the seeds.
Guava Wine
3 one-pound cans of guava halves
2-1/2 lbs sugar
1/2 oz citric acid
1/2 tsp tannin
1 tsp pectic enzyme
water to make up one gallon
1 tsp yeast nutrient
1 pkg Champagne wine yeast
Drain the guava halves and set the packing syrup aside for topping up. Dice the guava and put in nylon straining bag. Tie bag and put in primary. Add all ingredients except yeast. Stir well to dissolve sugar. Cover primary and wait 12 hours. Add activated yeast. Gently squeeze bag twice daily for four days. Drain pulp (do not squeeze) and combine drained juice with juice in primary. Allow to settle overnight or until specific gravity drops to 1.020. Rack into secondary, fit airlock, and top up after 10 days if needed. After additional 20 days, rack. Top up, refit airlock, and ferment 60 days. Rack again, top up and refit airlock. After additional 60 days, rack if clear and bottle. If not clear, fine with Bentonite, wait two weeks and bottle. Age at least 6 months, but 12 is better. [Adapted from Leo Zanelli's "Home Winemaking from A to Z"]
***seems like a lot of sugar so i'll add slowly till it reaches 1.090****
I can taste the summer just thinking about it
let me know what you think
Nia xx
GUAVAS
This wine is made from canned guava halves in syrup, but it could easily be made from fresh guava. Just measure the amount required (3 pounds) after peeling and removing the seeds.
Guava Wine
3 one-pound cans of guava halves
2-1/2 lbs sugar
1/2 oz citric acid
1/2 tsp tannin
1 tsp pectic enzyme
water to make up one gallon
1 tsp yeast nutrient
1 pkg Champagne wine yeast
Drain the guava halves and set the packing syrup aside for topping up. Dice the guava and put in nylon straining bag. Tie bag and put in primary. Add all ingredients except yeast. Stir well to dissolve sugar. Cover primary and wait 12 hours. Add activated yeast. Gently squeeze bag twice daily for four days. Drain pulp (do not squeeze) and combine drained juice with juice in primary. Allow to settle overnight or until specific gravity drops to 1.020. Rack into secondary, fit airlock, and top up after 10 days if needed. After additional 20 days, rack. Top up, refit airlock, and ferment 60 days. Rack again, top up and refit airlock. After additional 60 days, rack if clear and bottle. If not clear, fine with Bentonite, wait two weeks and bottle. Age at least 6 months, but 12 is better. [Adapted from Leo Zanelli's "Home Winemaking from A to Z"]
***seems like a lot of sugar so i'll add slowly till it reaches 1.090****
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