Guava wine recipe 2/09/09
quava nectar made from boiling fresh quavas and straining
1 qt. quava nectar
2# black table grapes
1/4 banana
water to 2 gallon
5# sugar
2 lemons squeezed
ph. 3.2
sg. 1.062
yeast -epernay II
yeast nutrient- 1 tsp.
yeast food 1 tsp.
acid balance 1 tsp.
malic acid 1 tsp.
tartaric acid 1 tsp.
finished 3/1/09
Lakeport,Ca. wine competition
First Place- Fruit wine division
Hey Neil, we’ve recently moved to Costa Rica and have a bunch of guava trees on our property. We want to try out your recipe but we are NOVICES…totally… at making wine (not drinking it)
What details can you provide to help make this a little less painful?
Gracias y Ciao
Lorraine & Gil
I cut the guavas in half and boiled them to make a nectar, then strained the juice from the fruit.
when cooled I started the wine.
looking at my first recipe, I would not add any citrus, nor grapes-
I would ferment the juice with an apple and some good strong tea ( for tannins and malic acid)
I use a banana for the yeast food- and either pectic enzyms or some fresh papaya to help clear it- naturally.
and my fav. yeast- EC 118
you can find me on FB Chef neil creations of you want to chat more
hello Neil, i started a batch of guava wine by mashing abt 3 lbs of very ripe guavas and sugar and soem tea leaves, now after keeping it for 10 days the scent if awful….smells like rotten guava, am i in the right path or would i kill anything with this? please help.
plus i cannot find the fancy yeast over here so i added somelocal yeast, my grape wine came out fine with the same yeast, but this i dontknow can you or anyone help please.
y_christ@yahoo.com
Did it start to ferment right away?
if it didn’t I suspect it is bad.
i have been making quava wine just by fermenting very ripe quavas, sugar, water and yeast. I just squash up the quavas.
Can anyone advise me how to clear it – the finished product is cloudy.
I’m thinking about starting a batch of this… Are there any additional changes or ideas you’ve come up with since last post?
You’re an inspiration
-Drew
Thanks-
considering the judges awarded me the gold, I will keep it the same.
the black grapes, only thing in season at the time. you could use a pinot noir juice if available-
Did you back sweeten this at all??
If so, what was the final SG?
I just whipped some up, and when i took the first reading it was at 1150!!! Holy cow…
Would you suggest adding more water?
I’m just over 2 gallons, and I have it at 1100 now –– ph 3.2