Grapefruit Wine
This refreshing grapefruit wine provides a perfect balance of tartness and sweetness. Crafted with juicy grapefruits and a touch of sugar, this wine is invigorating and ideal for warm evenings. With the addition of pectic enzyme and special yeast, each sip bursts with citrus flavor, making it a delightful choice for wine lovers seeking something unique. Get ready to impress at your next gathering!
ingredients
- 6 large grapefruits
- 3 lbs cane sugar
- Water (enough to make 1 gallon)
- 2 tsp pectic enzyme
- 1/8 tsp tannin
- 1 crushed Campden tablet
- Wine yeast (e.g., Lalvin EC-1118 or Sauternes)
- Fining agent
- 2 tsp potassium sorbate
steps
- 1.
Start by zesting and juicing the grapefruits, ensuring you collect as much juice as possible.
- 2.
In a large pot, combine the grapefruit juice, zest, and enough water to reach a total volume of one gallon.
- 3.
Gently warm the mixture and dissolve the cane sugar completely.
- 4.
Once dissolved, remove from heat and allow to cool slightly.
- 5.
Stir in the pectic enzyme and crushed Campden tablet. Let sit for 24 hours to kill any wild yeast.
- 6.
After 24 hours, add the tannin and wine yeast to the cooled mixture, stirring gently.
- 7.
Transfer the mixture into a sanitized fermentation vessel and attach an airlock.
- 8.
Allow the wine to ferment in a cool, dark place for about 3-4 weeks or until fermentation activity slows.
- 9.
Once fermentation is complete, add the fining agent, and after settling, siphon the wine into another clean vessel, leaving sediment behind.
- 10.
Stabilize the wine by adding potassium sorbate and mix gently.
- 11.
Bottle your grapefruit wine and allow it to age for at least 3 months for the best flavor!
