How to make your own Red Dragon Fruit Wine

Sorry but were very small Dragon Fruit Wine producers here at Mattslandscape.com. Instead of a large field of one variety,we grow many varieties,since we grow them for gardeners, collectors, universitys and fruit producers to grow themselves. We could only produce maybe one bottle of any one variety a year. But see below its easy to make your own Dragon Fruit Wine as theres few large scale producers out in the market yet, and almost none in the U.S. Only U.S. spirit produceres who add the juice or blended them into there rums and vodkas. Dragon fruit or Hylocereus can be eaten raw out of hand, made into refreshing drinks, or used in jams, salads, pies and smoothies. Dragon fruit or Hylocereus grown from plants or cuttings supplied by Mattslandscape.com also can produce a very fine wine. Do you like Red or White wine? You can use the white varieties too for wine making just not as rich in color. Below is full directions for making Red Dragon Fruit. Most of Red Dragon Fruits have a high juice content so even though White Dragon Fruits are larger in most varieties the amount of fruits used should be almost the same. Even the Magentas, Pinks and yellow or (Selenicereus Magalanthus) can be used as it has white flesh also.

Ingredients needed for Red Dragon Fruit Wine, (Red Variety Hylocereus);

6 lbs ripe red fleshed Dragon fruit

2 lb sugar

6 pts water

1 crushed Campden tablet Note; Campden tablets can be purchased bulk from most winemaker suppliers under its chemical name, potassium metabisulfite. For sanitizing bottles, primaries, secondaries, funnels and other equipment. Also see Potassium Metabisulfite and Sodium Metabisulfite. 1-1/2 tsp acid blend

1 tsp pectic enzyme

1 tsp yeast nutrient

1 pkt wine yeast

Directions; First wash and chop the dragon fruits with their outer skin intact or peeled to the red pulp and then chopped. Chopping the whole fruit gives the resulting wine a bit more of a tint. Put water on to boil. Meanwhile, carefully trim the excess stems/or remove skin from the fruit, wash the Dragon fruit well, and chop it coarsely. Put chopped Dragon fruit, sugar and yeast nutrient into primary. When water boils, pour into primary and stir until sugar dissolves. Cover with a sanitized cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 7 days. Strain through nylon straining bag and squeeze Dragon Fruit juice out of the Dragon Fruit pulp. Transfer liquid to secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Like most wines, it should improve with age.

Dragon Fruit wine in commercial production is still in the infancy stage, but its catching on as a new trend fast. Theres a few Dragon Fruit Wine producers now, but there almost all in asia and commercial production within the U.S. has a few start ups but there not on the market yet. Heres one producers two main Dragon wine products from Malaysia.

-You need 1 liter of fruit juice (bottled juice from grocery or you can extract fresh fruit of your choice), 100 g of sugar and 1/2 teaspoon of active dry yeast -Pasteurize the juice at 70 degree centigrade for 15 minutes. -Transfer the juice into fermentation vessel (1.5 cola bottle will do) 4 -Dissolve the active dry yeast in small amount of lukewarm water then add it into the fermentation vessel.5 -Cover the fermentation vessel with cheesecloth. Fermentation starts when bubbles start to rise on top. It usually takes 3 to 4 weeks. -When fermentation stops ( bubbling ceases), Transfer your newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor to your wine.Age wine for 1 year or longer.

As the title says, this is cheap wine. This hobo-wine is certainly not for connoisseurs. This is more for those who do not expect quality, but want to try an enjoyable, cheap, and easy educational project. Another way to make an inexpensive wine at home, is to obtain unconcentrated varietal grape juice and some basic equipment from a homebrew supply store; the results are pleasant to drink. The procedure is also simpler; one pours the juice into a sanitized bucket and sprinkles yeast and then rests the sanitized lid over the bucket. The time-saving shortcut instead of using frozen concentrate is to buy pasteurized grape juice with no additives, sugar, and champagne yeast. The juice is already sanitary in its plastic half gallon bottle at the supermarket. Add the bubbler gadget with a rubber cork on top to let the gas escape. Your enemy in the winemaking procedure is sulfur dioxide, so make sure the juice is natural. [The pasteurization killed the grape's wild yeasts and molds with heat instead of using sulfur compounds which would interfere with your fermentation.] Although your friends may never like your homebrew, fellow homebrewers will be impressed with your ingredients label, home brand, and all your work.

EditFood

Ingredients
The following quantities make a gallon of wine.

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2 cans of juice concentrate (room temp). You can use any type of concentrate like Welch's concord grape, strawberry, kiwiwhatever, etc., as long as it doesn't contain any preservatives, artificial flavors or coloring. 2 cups of sugar 1 packet of champagne yeast (more will not increase alcohol content but will impart a bad "yeasty" flavor) - IF you use bread yeast, it will taste like sweat socks. It is recommended that you use only champagne yeast. Water, dump between half to a third of the water out of the jug. At the end, top up the bottle using tap water (boil it if it contains a lot of chlorine) - boiled water and tap water should be avoided - Reverse Osmosis water isn't needed but it may help during fermentation.

EditSteps

1. 1

Sterilizing

Never underestimate the importance of sanitizing!Sanitize everything youre going to use to hold the fermenting wine, to keep bacteria from growing. The easy way to sanitize everything at once is to use your dishwasher at the high heat setting, with appropriate detergent. Some dishwashers are designed especially to sanitize your dishes (183 degrees F water temperature), this will at least reasonably clean the equipment, and it makes the task really easy. After the machine finishes the dry cycle you will be ready to start making the wine. If you do not have an automatic dishwasher, wash with detergent, then bleach the funnel and anything else you may use. You do not need to clean the jug, as it has only had pure water in it. Air dry. Ads by Google Wine Spectator magazine Direct from Publisher. 2 trial issues. Free gift. www.WineSpectator.com

2. 2

Boil the water

Buy a 1-gallon plastic jug of Reverse Osmosis water at the store (or if you have a reverse osmosis filter you can use that to filter a gallon of water out of the tap). Bring the water to 144F for 22 minutes.

3. 3

Add juice

Add the room temperature juice concentrate to the clean, dry jug. Use the funnel if needed.

4. 4

Add sugar

While the water is hot, dissolve 2 cups of sugar into the water. Stir while pouring.

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Activate the yeast

There are different schools of thought here. You could activate the yeast following the directions on the packet. Another method of activating the yeast is to place 1 teaspoon of sugar into a separate bowl. Add 1/4 cup of luke-warm water (100-110 degrees Fahrenheit). Add the yeast. Let sit for 10 minutes. The yeast should become very frothy.

6. 6

Mix

Pour the dissolved sugar-water into the jug filled with the juice concentrate. If it is too warm, cool it by placing the jug into a sink filled with cool water; add ice cubes to rapidly cool the mixture and limit the time the open container is exposed to bacterial contamination.

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Add the yeast

Touch to make sure the mix is cool, then add the yeast. Cap the jug and shake thoroughly to completely mix all the ingredients .

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Balloon method

Remove the cap of the bottle, and follow one of the directions mentioned below, with the check valvebeing the preferred method.

Option 1: Place a balloon over the top. Secure it by putting a rubber band or tape around it. The yeast produces CO2 and the balloon will expand. Very important: Poke a hole in the balloon with a pin. This will always keep the pressure positive in the jug and balloon to let CO2 out and at the same time does not let air in. (Air cannot be introduced to the mix or it will become vinegar.)

Option 2 (Preferred): Instead of a balloon, use a US$1.25 check valve used in an aquarium. The check valve is a one-way valve which lets out the CO2 but does not let any air in. Run a tube from the check valve to a cup of water just so you can see if it is fermenting properly, by watching the CO2 rise in the brew itself by the next day.

Option 3: Use play-dough to seal a tube into the mouth of the jug and place the other end in the bottom of a glass of water. Bubbles will be seen occasionally as the CO2 exits.

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Keep the jug at room temperature and do not expose it to direct sunlight. After a few days, if it does not start to bubble, throw it away and try again being more careful to use sanitary equipment. Otherwise, wait 10-14 days, when the mixture will suddenly go from cloudy to clear. Then transfer into another bottle or smaller bottles, leaving the sediment on the bottom of the first bottle, and then enjoy!

EditVideo

EditTips

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If you do not have a large enough pot, it is perfectly acceptable to use two pots instead. Not all of the water fits back into the gallon jug. Before boiling, dump out enough water to fit in jug. When done fermenting, strain as you pour into a wine bottle or glass, leaving the clumpy yeast in the jug. Make sure to wash and sterilize again. When adding the yeast, the juice should not be too hot or it will kill the yeast and ruin your wine. The jug should feel just warm to the touch. The quality of the wine produced depends on the quality of the ingredients. Try experimenting with higher quality juices and different types of yeast (See Warnings). When purchasing your juice, pay attention to the ingredients list on the label for "Preservatives" because these are intended to inhibit fermentation and spoilage. As an alternate buy a gallon jug of apple juice (no preservatives), pour yourself a glass (for head space) pour in 1 cup of regular cane sugar, and 1 pack of wine or ale yeast, replace the cap just loose enough to allow the CO2 to escape. In 3-5 days you have hard cider. Let it settle, pour off into an empty leaving the trub. Foolproof.

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Tips for adding the sugar - put the kettle on! 2 cups full from the 2ltr water bottle. Dissolve the sugar into the two cups of hot water. Then when its cool enough add it to your mixture. the yeast will die around 10-20% alcohol concentration. if you are using balloons, keep the cap on(under the balloon) just enough to let CO2 out, this will further prevent air from getting in, and will further ensure the pressure in the jug is positive.

EditWarnings

Yeast consumes and consumes until there is no food left (in this case sugar), then it becomes dormant (or until the alcohol content is so high that the yeast cannot survive). By adding more sugar, you increase the brewing time and also raise the alcohol content. Theoretically, if you add a lot of sugar you could ensure it would be very sweet when finished, but it would also bevery potent, and take a long time to finish; however, likely, the yeast would die from the high alcohol content before it can produce more alcohol.

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Use dry wine yeast, not the sparkling wine variety or baking yeast. When wine yeast is unavailable never use rapid-raise types. Don't assume the alcohol content is as low as your average glass of wine. Plan not to drive for a while after consuming! (However unless you use specialist yeast for alcohol production the yeast will die before the alcohol content reaches much more). Do NOT use "Brewer's yeast" as sold in health food stores - this is dead yeast, and won't do anything! Baking yeast (active dried yeast) does not leave its taste if your wine has gone through ultracentrifugation.

EditThings

You'll Need

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1 gallon water container (use a water jug that is 60 cents at the store) Bleach Funnel Rubber band Balloon Pin (can be a safety pin, earring, tac, etc.)