Posted by Brian
Tuesday, June 26th, 2012
Last Update: June 26, 2012
Soursop WineFruit Wine – Bronx, NY3 Gallons | | OG: | 1.110 | FG: | -.— | %ABV: | -.- | TA: | -.–% |
| Fermentables | | 168 oz | Soursop Nectar (13% Juice) | | 56 oz | Frozen Soursop Pulp | | 4 lbs | Sugar | | Additives | | 1/4 tsp | Pectic Enzyme | | Yeast | | 1.00 Packet | Lavlin 71B-1122 |
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Process:
6/26/2012
Mixed frozen pulp with nectar until blended, then added to 3 gallon carboy. Dissolved sugar in water and topped off to 3 gallons. Added pectic enzyme. Measured OG at 1.110. Pitched the yeast.
Tags: fruit, fruit wine, fruits, recipe, Soursop, wine
Categories : brewing, recipe, wine
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How did it turn out? Would you do anything different? You didn’t add any yeast?
Hi Kealahi,
I was back in NY about a month ago and got to try some of this soursop wine that my brother still had left. It turned out pretty well, a bit of residual sweetness and no harsh aftertastes. We did use a packet of Lavlin 71B yeast with this batch of wine.
You said your soursop wine had a bit of residual sweetness, is that what you wanted. I love soursop and cant wait to make some wine with it but I want it to be on the sweet side, because of that should I change the type of yeast?
Hi Dwaine,
I only had this once, and the sweetness was fairly light. My brother, who brewed this one, might know better. I would probably use the same type of yeast, but maybe add a little more sugar or do some back-sweetening before bottling to make it into a sweeter wine. Let me know how yours turns out.
How many days of fermentation. what type of flavor did you end up with