So many beautiful guava on the ground - I had to try to make wine with it. So many recipes for guava wine online, and they are so diverse! Decided to make-up a protocol, an educated guess.
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| the "apple" guava - about the size of a lime and pink inside |
For one gallon jug:
13 guavas - about 2.5 pounds - about a quart
washed then chopped with skins & seeds (took off the flower-end, though)
put in ziplock freezer bag and put in freezer
23 July 2014
Guava above was ~1 quart, which didn't seem like enough. Added 4 more frozen + 9 more fresh.
In two batches:
-put 13 chopped guava in pot with 1 cup water
-heat to melt frozen fruit, simmer for 10 mins after that.
-strain to leave behind seeds & bits
In the 1 gallon carboy:
- strained nectar from 26 guavas
- 4 cups organic sugar, dissolved in 4 cups water
- EC-1118 yeast (pregrown in 1/3 cup sugar solution + 1/3 cup water for about an hour)
8/24/14 - one month later, still bubbling. Tasted - very sweet, but delicious!
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New batch (#2)! 18 September 2016 - using boiled guava puree
2 lb guava (about 2/3 in refrigerator o/n, rest fresh)
3 cups organic sugar (less than last batch)
champagne yeast
boiled guava (in two batches) with a total of 3 cups water for about 10 minutes
strained through a food mill then a fine weave strainer
dissolved sugar in 3 cups water
took 1/3 cup + 1/3 cup water. let cool, add pinch of yeast, allow to grow about 1.5 hrs
mix all in a 1 gallon carboy and fit airlock
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Batch #3 21 September 2016 - using raw chunks in first fermentation
5lb 4 oz guava
1 cup of organic sugar
champagne yeast
chop guava into 1/2 chunks
dissolve sugar in 1C water
took 1/3 cup + 1/3 cup water. let cool, add pinch of yeast, allow to grow about 1 hrs
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