Grapefruit Wines, Sherries, and/or Meads

• 6 large grapefruit
• 2 lbs granulated sugar
• water to 1 gal
• 1/2 tsp pectic enzyme
• 1 crushed Campden tablet
• 1 tsp yeast starter
• Sauterne yeast

Scrub grapefruit clean. Peel one grapefruit thinly, making sure no white pith adheres to peel. Put peel in primary with half the sugar, the crushed Campden tablet, juice from all six grapefruit, yeast nutrient, and enough water to bring up to one gallon, stirring well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After two days of vigorous fermentation, add remaining sugar, stir well, and allow additional two days vigorous fermentation in primary. Discard peel, transfer to secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, bottle and set aside at least 6 months. [Adapted from Dorothy Alatorre’s Home Wines of North American ]

• 6 large pink grapefruit
• 1-3/4 lbs granulated sugar
• 3 3/4 qts water
• 1 12-oz can frozen white grape juice concentrate
• 1/2 tsp pectic enzyme
  1/4 tsp grape tannin
• 1 crushed Campden tablet
• 1 tsp yeast starter
• Champagne yeast

Scrub grapefruit clean. Put the water on to boil while thinly grating peelings of 2 or 3 grapefruit. Put zest (gratings) in nylon straining bag. Peel the grapefruit and remove all pith. Section the fruit and put segments in bag. Tie bag and put in primary. Mash the segments. Add grape juice, sugar, the crushed Campden tablet, tannin, yeast nutrient, and boiling water. Stir well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After 5-7 days of vigorous fermentation, remove nylon bag and allow to drip drain (do not squeeze). Siphon into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth or sixth racking, bottle and set aside at least 6 months. [Adapted from Terry Garey’s The Joy of Home Winemaking ]

• 6 large grapefruit
• 1 lb chopped golden raisins
• 1-3/4 lbs granulated sugar
• water to 1 gal
• 1/2 tsp pectic enzyme
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast starter
• Sauterne yeast

Chop or mince raisins. Scrub grapefruit clean. Peel two grapefruit thinly, making sure no white pith adheres to peelings. Put peelings in nylon straining bag with raisins. Juice the grapefruit and pour juice in primary. With a spoon, scrape the pulp from the grapefruit and add pulp to nylon bag, being careful not to allow any pith to adhere to pulp. Tie bag and put in primary with half the sugar, the crushed Campden tablet, tannin, yeast nutrient, and enough water to bring up to one gallon, stirring well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After two days of vigorous fermentation, add remaining sugar, stir well, and allow additional three days vigorous fermentation in primary. Remove bag, drain without squeezing and discard pulp. Siphon liquor into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, stabilize. Wait ten days and rack off sediment. Dissolve 1/4 cup sugar in 1/8 cup boiling water. Allow to cool, add to wine, stir gently, and bottle. Allow to age at least 6 months. [Author’s recipe]

• 6 large grapefruit
• 2 lbs granulated sugar
• water to 1 gal
• 1/2 tsp pectic enzyme
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tblsp U.S.P. glycerine
• 1 tsp yeast starter
• Sauterne yeast

Scrub grapefruit clean. Peel one grapefruit thinly, making sure no white pith adheres to peel. Put peel in primary with half the sugar, the crushed Campden tablet, juice from all six grapefruit, tannin, yeast nutrient, and enough water to bring up to one gallon. Stir well to dissolve sugar. With a spoon, scrape the pulp from the grapefruit and add to primary, being careful not to allow any pith to adhere to pulp. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After two days of vigorous fermentation, add remaining sugar, stir well, and allow additional three days vigorous fermentation in primary. Strain through nylon sieve into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, stabilize. Wait ten days and rack off sediment. Dissolve 1/2 cup sugar in 1/4 cup boiling water. Allow to cool and add to wine. Add glycerine, stir gently and bottle. Allow to age at least 6 months. [Author’s recipe]