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Process:
6/26/2012
Mashed guava pulp and mixed with water. This was a lot of work. Added all of this to the fermenting bucket. Then added warm water to top off to 5 gallons and sugar to bring up OG to 1.098 at 91ºF, for an actual OG of 1.103. Added pectic enzyme. Pitched the yeast.
8/24/2012
The wine settled out fairly nicely, with the bottom 1/4 to 1/3 being quite cloudy, but the top 3 gallons were clear. I decanted the clear part and then ran the cloudy part through a few filters.