Wine is made by fermenting grape extract. But wine can be made from any sweet fruit. If the fruit is not sweet enough, sugar can be added to adjust the sweetness. Dragon fruit can be turned into a delicious wine.
Wine can be made by following these simple steps:
1. You need 1 liter of fruit juice (bottled juice from the store or you can extract the fresh fruit of your choice), 100g of sugar and 1/2 teaspoon of active dry yeast.
2. Pasteurize the juice at 70 degrees Celsius for 15 minutes.
3. Transfer the juice to a fermentation container (1.5 cola
the bottle will do)
4. Dissolve the active dry yeast in a small amount of warm water and then add it to the fermentation container.
5. Cover the fermentation container with cheesecloth. Fermentation begins when the bubbles begin to rise to the top. It usually takes 3-4 weeks.
6. When fermentation stops (bubbling stops), transfer the freshly fermented wine to a tightly covered bottle for aging. Freshly harvested wine can be consumed as is, but aging adds more flavor to your wine.
For a more technical procedure, follow the alternative below.
Juice Preparation
Wash the fully ripe fruits, cut and remove the pulp. Weigh and blend in a hot blender. add 3 liters of water for every kg of juice. Add sugar to adjust to 20 degrees brix for dry wine and 25 degrees brix for sweet wine.
Add 5 ml of 10% sodium metabisulfite per gallon of juice to destroy spoilage microorganisms. Cover the jar and let it sit for 16-18 hours at room temperature.
Initial preparation
Collect 10% of the total juice volume and pasteurize for 30 minutes. Let it cool to 40 to 45 degrees Celsius or until you can comfortably touch it with your hand. Inoculate with pure wine yeast culture. Ferment for 18-24 hours and inoculate into the prepared juice.
Fermentation
Add starter culture. Cover the container with a cotton plug and ferment for two days. Replace the fermentation lock lid and continue fermentation for 3 to 4 weeks.
Aging and clarification
Freshly harvested wine is ready for consumption, but storing it for at least one year improves its clarity and flavor. After aging, siphon clear wine, taking care to avoid settled solids at the bottom of the container.
Pack in a well-sealed wine bottle.