Tropical Fruit Wine

This makes a great chilled wine, and the season is starting to heat up so what better thing can you think of than a nice cold glass of tasty wine which is between 13-15% alcohol to cool you off?

The general wine making process is the same as in my last two posts about Mixed Berry wine, and Apple Jack, but I’ll post the basics again here for convenience.

I made this recipe using 5 bags of mixed tropical fruit from Aldi’s of all places. They had a really good sale on this seasonal product which contained a mixture of chopped frozen pineapple and mango fruit. I’ve not been able to find that exact product again, but you could use a combination of bags of frozen pineapple and mangoes, then adding them all together. You could also use fresh fruit but then you will spend your entire afternoon chopping up fruit. I went with what’s cheapest, and easiest for this recipe.

Ingredients:

  • 5 12-16 oz bags of frozen tropical fruit
  • 10 pounds white sugar
  • 2 packets Champagne yeast
  • 5 gallons of water
  1. Defrost all frozen fruit and allow to come to room temperature.
  2. Wash all of your equipment with hot soapy water, rinse well. If you’re anal like a lot of the wine making aficionados out there you can use a sterilizing agent.
  3. Add a gallon of water to a big pot with 4 of the five bags of fruit.
  4. Add 10 lbs. of sugar, heat on medium while stirring. Keep heating until all the sugar is dissolved, and you can see the bottom of the pot clearly through the fruit.
  5. Mash all the fruit well until everything is a nice fruity smelling juice and allow to come to a boil briefly.
  6. Remove pot from stove and place in a sink with cold water to stop heating.
  7. Pour 1 gallon room temperature water into your bubbler (fermentation vessel).
  8. Pour the entire pot (once cooled a bit so you don’t burn yourself) into the fermentation vessel (bubbler).
  9. Add the other 3 gallons of water, and the last bag of fruit which has come to room temp. Stir vigorously. Seriously stir it good! You want lots of oxygen in there.
  10. When the temperature of the juice in the bubbler is below below 100° F. you can throw in your yeast.
  11. Stir, stir, and stir some more after you pitch your yeast.
  12. Cover the top of the bubbler with a plain white cotton cloth. (Or in my case a cut up t-shirt that I used the sleeve stretched around the top as a means to secure it.)
  13. Stir the young wine once a day for about a week.
  14. After probably about 10 days or so, rack the wine off its lees. (The stuff that settles to the bottom.) Since I’ve got a bubbler with a spigot at the bottom, I don’t have to siphon. If you’re using a carboy or something similar, you will have to siphon it.
  15. Put the top of your bubbler on, and apply a bung and air lock.
  16. In another week or two once it’s settled more, rack it again.
  17. Once the airlock stops bubbling, your wine is done fermenting. You can rack it once more. There are things you can do to make sure fermentation has finished, but that would involve chemicals. I don’t use them.
  18. You can back sweeten your wine now (add more sugar or juice) if the taste is too dry.
  19. Bottle your wine, and place in a cool place to age for however long you like. The longer the better taste and clearer your wine will be.

That’s it!

This made a really nice whitish wine that fit perfectly into afternoon picnics and barbecues.

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