How to Make Dragon Fruit Wine

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Wine, as the veteran home brewer could tell anybody, is made by fermenting the extract of grapes. However, it is possible to make wine from any kind of fruit provided it is sweet enough; even if it is not sweet enough, it is possible to simply add sugar to the mixture in an effort to adjust the level of sweetness. Dragon fruit, for example, is a type of fruit that can be made into a delicious, flavorful and incredible tasting wine.

The Basic Procedure
In simple terms, this wine can be made through this process:

  1. Take a liter of fruit juice, which can either be extracted directly from fresh fruit or bottled from the local grocery store, half a teaspoon of active dry year and 100 g of sugar, putting them aside.
  2. Take the fruit juice and put it into a fermentation vessel; a 1.5 liter bottle of Coke should do the job.
  3. Mix a fair amount of lukewarm water with the active dry yeast to dissolve it completely, and proceed to add it to the fermentation vessel.
  4. Get a cheesecloth and cover the fermentation vessel with it. The process of fermentation will begin when there are bubbles that rise to the top of the mixture. This process will normally take three or four weeks.
  5. When the fermentation has ceased, meaning the bubbles have stopped appearing, it is safe to transfer this wine into a tightly capped wine bottle so that it may age. Though it is safe to consume freshly harvested wine upon its completion, the flavor will ultimately more bountiful upon aging. If aging the wine, age it for at least a year.

A more technical procedure for home brewing dragon fruit wine follows from here.

Juice Preparation
Take your ripe dragon fruit and thoroughly wash it. Proceed to cut it and scoop out all of the flesh. Take this bit and weigh it, proceeding to blend it into a waring blendinger. For every kilogram of juice produced, at about three liters of water to the mixture. Do not forget to include the sugar to adjust sweetness. Try 20 degree brix when making a dry wine and 25 degree brix for making a sweet wine.

In order to destroy the spoilage microorganisms, it is recommended to include roughly 5 ml of 10 percent sodium metabisulfite for every gallon of juice that is procured. Proceed to cover the jar and leave it standing on the counter at room temperature for sixteen to eighteen hours.

Starter Preparation
Take ten percent of your completed mixture of juice and set it aside so that it may pasteurize for half an hour. When this has completed, cool it to anywhere between 40 and 45 degrees centigrade, or whatever temperature is bearable so that it can comfortably be touched with bare hands. Inoculate this mixture with a pure culture of good quality wine yeast. Allow this to ferment for anywhere between 18 and 24 hours before inoculating it into the prepared juice.

Add your starter culture and take a cotton plug and cover the container in which it goes, allowing it to ferment for about two days. Once these two days have passed, replace the cotton plug with a fermentation lock. Continue fermentation for up to three or four weeks.

Aging and Clarification
As it was stated before, it is safe to immediately consume wine that is freshly harvested. However, in order to improve the clarity and the flavor, it is necessary to store the wine and age it for at least a year. If choosing to age the wine, after the year has passed, take the time to siphon the clear wine, making sure with the utmost care that the solids that have settled at the bottom of the jar have not been touched and siphoned into the mixture. Upon completion, simply pack it tightly into a sealed wine bottle.

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