Hey Guys and Gals! A wine fermented on fresh papaya pulp, then cleared, sweetened to taste and aged.
Ingredients
6 to 8 lbs fresh papaya
1 3/4 lbs sugar
15 cups of water
1 1/2 tsp acid blend
1 tsp yeast nutrient
1/4 tsp tannin
1 packet Montrachet or Champagne wine yeast
Directions
1. Bring the water to a boil. Peel the papayas thinly, halve them lengthways, remove the seeds, and dice the flesh.
2. Mash the papaya by hand into the primary fermenter.
3. Dissolve the sugar in the boiling water and pour it over the fruit. Add the acid blend, tannin and yeast nutrient. Wait 24 hours.
4. Stir the yeast into 4 ounces of warm chlorine-free water, let stand 15 minutes until bubbling, and add it. Take a hydrometer reading.
5. Attach the airlock and ferment on the pulp 5 to 7 days, gently agitating daily.
6. When the foaming calms, siphon the wine off the sediment into a secondary glass carboy.
7. Wait until fermentation dies down, several weeks to several months, then rack into a clean carboy. Once it has stopped completely, sweeten to taste.
8. When the wine is clear and inactive, bottle and cork. Age 6 to 12 months. Some prefer 2 years.