A vibrant, homemade wine crafted with fresh Tropical Exotics passion fruit. Naturally tangy and lightly sweet, this beginner-friendly recipe celebrates the pure flavour of our farm-fresh fruit, perfect for festive gatherings and gifting.
Ingredients
- 1 kg Tropical Exotics passion fruit pulp (fresh, without white pith)
- 1–1½ kg sugar (adjust to fruit sourness)
- 2.25 litres boiled & cooled water (3 × 750 ml bottles)
- ¼–1 tsp yeast (¼ tsp for a lighter wine)
- 1 egg white, beaten well (for clarification)
Instructions
- Prepare the fruit base: Scoop pulp from fresh Tropical Exotics passion fruits, avoiding white pith for a clean, bright flavour.
- Mix the ingredients: In a clean, sterilised bharani or glass jar, combine the pulp, sugar and boiled-cooled water. Add yeast and mix well. Stir in the beaten egg white (it helps clarify the wine).
- Start fermentation: Cover the vessel with a clean cloth or close the lid loosely. Keep in a cool, dry place for 21 days.
- Stir daily: Open and stir with a clean wooden spoon every day to encourage even fermentation.
- Strain after 21 days: Strain through muslin/cheesecloth to remove seeds and fibers, collecting the fragrant wine.
- Rest & refine: Let the strained wine rest for 6 hours, then strain again for extra clarity. Bottle into clean, dry bottles.
- Enjoy: Serve chilled or at room temperature. The wine improves after another 1–2 weeks of rest.
Notes & Tips
- Use ripe, aromatic Tropical Exotics passion fruits for the best flavour and colour.
- ¼ tsp yeast yields a lighter alcohol; use 1 tsp for stronger fermentation.
- Always sterilise jars, bottles and spoons to ensure clean fermentation.
- For a clearer wine, be patient, extra resting and careful re-straining help clarity.
