soursop wine

16 July 2015

Used about 4 lb of a 5 lb soursop fruit.

 5 lb soursop

 First, wash fruit and cut into it, separating the pulp from the skin and seeds. The seeds are poisonous.

soursop processing: peel skin, take out seeds, break into pieces

Push soursop pulp through a sieve. The juice is thick. 

 

push fruit through sieve

Collect juice and save in refrigerator. I got about 3 cups.

about 3 cups of thick juice, put aside in 'fridge

Dissolve 2 cups turbinido sugar in 2 cups water. Warm then cool. Mix with pulp another cup or two of water in a food-grade bucket for first fermentation. Inoculate with yeast. (I used a bit from the currently fermenting lychee wine.)

soursop pulp with 2 cups of turbinido sugar

Close bucket and fit the airtrap.

24 July 2015

strained liquid. tasted - sweet & alcoholic with slight soursop taste.

Decided to make cider instead.

Divided strained liquid (~1L) into 2 750 ml plastic (beer) bottles. Added water to the neck. Inverted to mix. Left to stand at RT.

 25 July 2015

Already, the bottles feel very hard. Put in 'fridge.

26 July 2015

Super bubbly!! Delicious taste, subtle and lovely. Could have less sugar.

soursop cider with papaya salsa and Beanitos