Lychee Wines, Sherries, and/or Meads

Lychee Wine

April 5, 2001
  • 5 lbs fresh lychees
  • 1 lb 10 oz granulated sugar
  • 1/4 oz citric acid
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • water to 1 gallon
  • Chablis wine yeast

Put the water on to boil. Meanwhile, peel, destone and chop the lychee. Place the chopped fruit and the sugar in the primary, pour boiling water over them and stir to dissolve. Allow to cool. Add all other ingredients, including the activated yeast. Cover primary with cloth. When fermentation is vigorous, stir daily for 5 days. Strain liquid through nylon sieve into secondary and fit airlock. Discard pulp. Rack every 30 days until the wine clears, then every 30 days until the wine goes 30 days without dropping ANY sediment. Stabilize and sweeten to taste. Wait 10 days and rack into bottles. This wine will store well. [Recipe adapted from Leo Zanelli’s Home Winemaking from A to Z ]