Posted by Brian
Tuesday, June 26th, 2012
Last Update: June 26, 2012
Soursop Wine
Fruit Wine – Bronx, NY
3 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 |
|
|
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