Here is a delightful recipe for a lovely fruity, gentle wine, that is social and bubbly in its character. This is my first and last wine made in Australia and has been a bit of an experiment – though really all of my wines are new adventures in taste and experience.
I was given the fruit to make this wine by my lovely next door neighbour who has a wonderful passion-fruit tree growing in her garden, and so one day I was presented with several, very large passion-fruit.
Here’s how you make it…
- 4 lbs passion fruit
- 2-1/4 lbs finely granulated sugar
- 100ml white grape concentrate from juice
- 8 pints/4 litres of water
- 1 crushed Campden tablet
- The peel of 1 lemon
- 1 tsp yeast nutrient
- Lalvin 71B-1122 (Narbonne)
Clean your fruit and discard any that are unsound or under-ripe.
Then halve the fruit and scoop out the pulp into your fermentation bin, making sure that you get every last drop of juice out of the fruit.
Now add the sugar, and crushed Campden tablet (this will help to both clarify and ferment your wine). Add your sachet of yeast energizer, and your tin of white grape concentrate from juice. Then boil the water and stir it into your wine dissolving all the sugars.
Cover and leave for 12 hours.
After 12 hours add your lemon peel – adjusting to taste – you can add lime or orange peel if you feel you want to adjust the flavours a little.
Make sure you stir the mixture daily and leave in the fermentation bin for 2 weeks whilst fermentation takes place.
After 2 weeks sieve and transfer the liquid into a demijohn, making sure all the pips and peel is removed from the wine. Ferment in the demijohn for 2 months then bottle. Taste after 6 months and age longer if not ready.
Enjoy!
