Exotica Wine Recipe
Credits to: Leigh Schmidt of Escanaba, Michigan
This is a recipe I found in a magazine, altered a bit and tried it, very nice. If you get the time try it, you will not be sorry. For approx. 6 US gallons.
Ingredients
- 5 1/4 lbs. Pineapple
- 5 1/2 lbs. Mango
- 4 Lbs. Bananas simmered in 2.5 qts. of water for 30 minutes then mashed and strained
- 16 oz. White grape concentrate
- 7 lbs. of Sugar
- 2 1/2 lbs. of Honey
- 8 tsp. Acid Blend
- 6 tsp. Yeast Nutrient
- 3 tsp. Pectic Enzyme
- 1 1/2 tsp. Tannin
- 1/2 tsp. Potassium Metabisulphite dissolved in 4 oz. water
- 1 pkg. Champagne Yeast
Cut the fruit into small pieces and place into a straining bag inside a 7 gallon primary fermenter and mash well. Add 1 gallon of hot water, stir and mash again to set color. Add another gallon of cool water and all ingredients except the yeast. Add enough water to bring SG reading to 1.085-1.090, cover and let sit 24 hrs,
After 24 hours add the yeast. It should take around 16-24 hours for it to start fermenting. Stir daily. When SG reaches 1.020 remove the bag and rack to a clean carboy. Watch SG when it reaches 1.000 rack again to start clearing. After about 3-4 weeks when it has ceased fermenting or reaches 0.990 SG rack again and top up. After about another month rack, add finings if you want or need add 1/2 tsp. Potassium Metabisulphite, top up and let sit for 3 months or so. At this point if all is clear you can either bottle and age or bulk age, your preference. Highly suggest you let this wine age at least 6 months, you will not be sorry....
