Guava Wines, Sherries, and/or Meads

Guava Wine

April 5, 2001
  • 3 one-pound cans of guava halves
  • 1-3/4 lbs sugar
  • 1/2 oz citric acid
  • 1/2 tsp tannin
  • 1 tsp pectic enzyme
  • water to make up one gallon
  • 1 tsp yeast nutrient
  • 1 pkg Champagne wine yeast

Drain the guava halves and set the packing syrup aside for topping up. Dice the guava and put in nylon straining bag. Tie bag and put in primary. Add all ingredients except yeast. Stir well to dissolve sugar. Cover primary and wait 12 hours. Add activated yeast. Gently squeeze bag twice daily for four days. Drain pulp (do not squeeze) and combine drained juice with juice in primary. Allow to settle overnight or until specific gravity drops to 1.020. Rack into secondary, fit airlock, and top up after 10 days if needed. After additional 20 days, rack. Top up, refit airlock, and ferment 60 days. Rack again, top up and refit airlock. After additional 60 days, rack if clear and bottle. If not clear, fine with Bentonite, wait two weeks and bottle. Age at least 6 months, but 12 is better. [Adapted from Leo Zanelli’s “Home Winemaking from A to Z”]