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  • Guava Wine

    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****
    Everybody should believe in something; I believe i'll have another drink!

  • #2
    Just my own preference but as it's 3lb fruit I'd use the 3 cartons
    Let's party


    AKA Brunehilda - Last of the Valkaries

    Comment


    • #3
      Ok i will do just that. I'll save you a glass!

      Nia xxx
      Everybody should believe in something; I believe i'll have another drink!

      Comment


      • #4
        Ta!

        You're not too far away for me to take you up on that offer
        Let's party


        AKA Brunehilda - Last of the Valkaries

        Comment


        • #5
          Originally posted by Cariad66 View Post
          ***seems like a lot of sugar so i'll add slowly till it reaches 1.090****

          you have just been awareded a blue peter badge for learning good winemaking skills

          regards
          Bob
          N.G.W.B.J.
          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
          Wine, mead and beer maker

          Comment


          • #6
            OOOO i'm giddy with delight.
            Everybody should believe in something; I believe i'll have another drink!

            Comment


            • #7
              heres how I would adapt it....


              Guava Wine
              2 litres guava juice
              1 litre apple juice (optional, but for crispness)
              1 litre grape juice (optional....but for depth and vinosity)
              sugar to SG 1.080 to 1.090
              1 1/2 tsp tartaric acid (but use citric acid if you haven't got tartaric)
              1/4 tsp tannin
              1 tsp pectolase
              1 tsp yeast nutrient
              1 vit B1 Tablet
              1 pkt Lalvin 71B-1122 or Gervin Varietal D (or Gervin No5, or Lalvin D47) Always make a yeast stater too

              All you ever needed to know about yeast starters Extract from Progressive Winemaking Peter Duncan and Bryan Acton Yeast starters are very easy to prepare and no difficulties should be encountered if the following directions are observed. A wine bottle is first sterilised with the stock (10%) sulphite solution mentioned in


              leave batch at 4 litres till vigorous part of ferment is over and top up after that with water (or grape juice)

              hope this helps
              regards
              Bob
              Last edited by lockwood1956; 28-01-2008, 05:26 PM.
              N.G.W.B.J.
              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
              Wine, mead and beer maker

              Comment


              • #8
                In the end i used 2 litres of guava and 1 litre pressed grape juice and only 1 1/2 lbs of sugar and its 1.090. I had a little lick of the guava juice. Its very very thick and soooooooo sweet. Would be amazing with champage poured over it and a cocktail umbrella. I'n my head i'm all ready sunning myself in the garden drinking this!

                Nia xx
                Everybody should believe in something; I believe i'll have another drink!

                Comment


                • #9
                  let us know how you get on with this one Im quite interested

                  Comment


                  • #10
                    Originally posted by lockwood1956 View Post
                    heres how I would adapt it....


                    Guava Wine
                    2 litres guava juice
                    1 litre apple juice (optional, but for crispness)
                    1 litre grape juice (optional....but for depth and vinosity)
                    sugar to SG 1.080 to 1.090
                    1 1/2 tsp tartaric acid (but use citric acid if you haven't got tartaric)
                    1/4 tsp tannin
                    1 tsp pectolase
                    1 tsp yeast nutrient
                    1 vit B1 Tablet
                    1 pkt Lalvin 71B-1122 or Gervin Varietal D (or Gervin No5, or Lalvin D47) Always make a yeast stater too

                    All you ever needed to know about yeast starters Extract from Progressive Winemaking Peter Duncan and Bryan Acton Yeast starters are very easy to prepare and no difficulties should be encountered if the following directions are observed. A wine bottle is first sterilised with the stock (10%) sulphite solution mentioned in


                    leave batch at 4 litres till vigorous part of ferment is over and top up after that with water (or grape juice)

                    hope this helps
                    regards
                    Bob
                    Great advice given, one to follow.

                    However......


                    I'd probably leave out the apple juice, increase the guava... I've made guava wine before... It's quite good, and the grape juice is sufficient for the "crispness". I know some have issues with Montrachet (red star) yeast, but it's a good alternative, and it 't give you a high alc wine, which has been known to be.... well, poop.

                    But sounds like a great trial, and please let me know what you've done... and how it turns out!!!!

                    Dani
                    Virtual Wine Circle & Competition Co-Founder
                    Twitter: VirtualWineO
                    Facebook: Virtual Wine Circle

                    Comment


                    • #11


                      This is an interesting fruit. Mostly tropical but now growing successful in other climes- Florida and California. Looks to be mainly citric especially in the wild and both malic and citric under cultivation (see above link). My suggestion would be to use a malic juice like apricot, apple or peach. I would also use tartaric acid and measure SG, pH and acidity before pitching the yeast and adjusting as necessary. The acidity should be approximately .55-.60% and the pH between 3.1 and 3.5. Cheers - hope this is of some use. Daw

                      Comment


                      • #12
                        Originally posted by StockeyDAW View Post
                        http://www.blackwell-synergy.com/doi...urnalCode=jfds

                        This is an interesting fruit. Mostly tropical but now growing successful in other climes- Florida and California. Looks to be mainly citric especially in the wild and both malic and citric under cultivation (see above link). My suggestion would be to use a malic juice like apricot, apple or peach. I would also use tartaric acid and measure SG, pH and acidity before pitching the yeast and adjusting as necessary. The acidity should be approximately .55-.60% and the pH between 3.1 and 3.5. Cheers - hope this is of some use. Daw

                        This is just me being dumb but whats the difference between acidity and PH. How can both be measured, what to buy to test them and how?

                        Comment


                        • #13
                          Sounds very interesting.
                          I will also be following thread for results
                          Insecure people try to make you feel smaller.

                          Confident people love to see you walk taller

                          Comment


                          • #14
                            Originally posted by T.T View Post
                            This is just me being dumb but whats the difference between acidity and PH. How can both be measured, what to buy to test them and how?
                            Titratable Acidity is the measure of total acidity in wine or mead. pH is the power of the acid in wines or mead. You can measure both with a pH pen (see attached photo). The cost is from say 50$- 125$ for the pH pens. The professional laboratories use meters costing 1000$+. See attached photo, the checker on the right is in the area of 55$ the pHEO on the left is 65-125$ approx. You will also require buffers, storage solutions and cleaners.

                            Why use these? Because nature is not uniform. Seasons change from year to year, one fruit gets more sunshine, the other gets better moisture, some are grown in ideal soil conditions and others are over fertilized with high potassium fertilizer. It is something that will get all who learn to use the instruments and make the adjustments to a greater level of consistency in their wine or mead making. Cheers Daw -- Hope this helps. Please feel free to ask more questions if you wish.
                            Attached Files
                            Last edited by Hippie; 29-01-2008, 04:56 AM.

                            Comment


                            • #15
                              Originally posted by T.T View Post
                              This is just me being dumb but whats the difference between acidity and PH. How can both be measured, what to buy to test them and how?

                              Well,

                              let me just say this....


                              I've been making wine for many years now, and I still have no idea.


                              Learning, but slowly. I think since you are so new to this hobby, you really should concentrate on following the recipes, letting them age a while, and finding your favorite wines.

                              pH/acidity issues will not run away, but most recipes are tried and true, so you don't have to worry about it.... yet.



                              Dani
                              Virtual Wine Circle & Competition Co-Founder
                              Twitter: VirtualWineO
                              Facebook: Virtual Wine Circle

                              Comment

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