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.
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.