Pawpaw Wine Recipe D.I.Y.

Hey Guys and Gals! The pawpaw is America’s own tropical-tasting fruit, somewhere between banana and mango. Makes one gallon.

Ingredients

Step 1

• 4 lb pawpaw pulp
• 2.25 lb sugar
• 1 gallon water
• 2 tsp acid blend
• 1 tsp yeast nutrient
• 1 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack white wine yeast

Directions

1. Scoop out the pulp. Remove every seed and all of the skin. Do not use either. Mash the pulp in a straining bag in the primary.
2. Dissolve the sugar in hot water, let it cool to warm and pour over the fruit. Add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear.
7. Bottle. Best within a year.

All recipes · Terebelo Distillery · all our companies