Custard-Apple Wines, Sherries, and/or Meads

Custard Apple Wine

April 5, 2001
  • 8 lb. custard apples
  • 1-1/2 lb. granulated sugar
  • 1-1/4 tsp. acid blend
  • 1 tsp. pectic enzyme
  • 1/8 tsp. grape tannin
  • 1 crushed Campden tablet
  • 2 qts. water
  • 1 tsp. yeast nutrient
  • Red Star Côte des Blancs wine yeast

Bring 1 pint water to boil and dissolve sugar in it completely. Add remaining 3 pints water to it and wait for it to cool. Meanwhile, wash and cut the fruit into wedges, cut these into 1/2 inch pieces with peeling intact, and place pieces in primary container. Sprinkle pectic enzyme over fruit pieces and cover container. When water cools to room temperature, stir in crushed Campden tablet and pour over fruit. Cover and set aside 10-12 hours, then add all remaining ingredients including activated yeast. Cover container and set aside, stirring twice daily. When specific gravity drops below 1.020, strain fruit in nylon straining bag and squeeze gently by hand to extract liquid. Transfer liquid to secondary, top up to within 2 inches of top with water and attach airlock. Rack, top up and reattach airlock after 3 weeks and then every 6 weeks for 3 months. If clear, taste wine for sweetness. If not as sweet as desired, stabilize with 1/2 teaspoon potassium sorbate and 1 crushed and dissolved Campden tablet, sweeten to taste, wait 10 days to ensure no refermentation occurs, and bottle. If wine does not clarify on its own, fine with Bentonite according to its instructions, rack again when clear (7-10 days), and bottle. May taste after 3 months, but improves with age. [Author’s own recipe]