來自天堂的禮物❗️ 百香果酒 🥂 酒中仙境等你來 🌺

assion fruit is a type of fruit that ripens after harvest, with a production period from June to December, with the highest yields in August and September. During the summer, passion fruits are sweeter with a milder aroma, while in the autumn, the acidity of the fruit increases, resulting in a stronger fragrance. To use passion fruit for winemaking, it is necessary to wait for them to be placed in a well-ventilated and cool area at room temperature for about 2 to 4 days until the skin wrinkles slightly and the stem end dries. This process allows for evaporation of moisture, reduction of acidity, and intensification of the fruit’s aroma, which is the optimal time for winemaking.

The choice of honey is also crucial. Raw honey, which has not undergone artificial heating or concentration, naturally preserves its enzymes and floral notes.

Ensuring hygiene in the winemaking process is essential for safety. All tools need to be sterilized, and the use of spoiled fruits should be avoided. If there are still concerns about methanol risks, simple tests can be conducted as a reference.

This recipe offers a slightly sweet taste and a rich fruity aroma. Meticulously crafted, it represents a passion and pursuit for life. The resulting wine is not just a beverage but also an art form. Let us raise a toast to those ancestors who invented winemaking, cheers!

◤Ingredients

◤Yeast Starter

100 ml Lukewarm Water (37°C)
1/4 teaspoon Fruit Wine Yeast
1/2 teaspoon Raw Cane Sugar (Demerara)

◤First Fermentation

320 ml Fresh Passion Fruit Juice (approximately 28 passion fruits)
700 ml Room Temperature Drinking Water
360 g Raw Honey
30 ml Fresh Lemon Juice
Yeast Starter (from above)

◤Second Fermentation

100 ml Passion Fruit Juice
100 g Demerara Sugar

◤Instructions

Preparation

All glass bottles, utensils, and surfaces must be disinfected to maintain a clean and hygienic environment for winemaking. Refer to the “Cleaning and Disinfection” video for the procedure.

Extracting Passion Fruit Juice

2. Use a spoon to scoop out the juice and seeds of the passion fruits. Use a handheld blender on low speed to separate the juice from the seeds without crushing them. Strain the juice through a sieve to remove any solid residue.
3. Before starting the winemaking process, use a refractometer to measure and record the sugar content of the juice in degrees Brix (°Bx). This helps monitor the fermentation process and predict alcohol content. In this example, the passion fruit juice measures 15°Bx.
4. Rinse off any remaining passion fruit juice from the seeds using drinking water.

Activating the Wine Yeast

5. Mix the fruit wine yeast with lukewarm water at 37°C and stir until fully dissolved.
6. Add Demerara raw cane sugar and stir again until fully dissolved.
7. Allow the yeast to sit at room temperature for 10 to 20 minutes to rehydrate and activate its metabolism after absorbing water and sugar. Once the yeast starts foaming, indicating it is revived and activated, it should be used immediately.

Primary Fermentation

8. Pour the raw honey into a sterilized glass bottle, and mix it with the drinking water that has been infused with passion fruit seeds and the passion fruit juice.
9. Shake well to mix before adding the fruit wine yeast.
10. Add the fresh lemon juice and shake again to mix thoroughly.
11. Use a refractometer to measure the adjusted sugar content in °Bx. For this step, adjust the sugar level to 25°Bx and proceed.
12. After about 1 hour, the juice will start to bubble and separate into layers, indicating the yeast’s activity.
13. During this process, keep the bottle in a place where direct sunlight cannot reach. Burp the bottle daily by gently pulling the plastic cap to release excess gas, but do not open the bottle.
14. In the early stages of fermentation, approximately 7 to 10 days, the bottle requires attention in the morning and evening to observe the gas release and gently shake the bottle.
15. As fermentation progresses, bubbles will rise more intensely, forming a cap of foam. The temperature in the cap is higher than that of the liquid, so the bottle needs to be shaken multiple times to maintain even fermentation. Observing the changes in the cap and the intensity of bubbles can serve as indicators for burping. Shaking the bottle ensures uniform fermentation, prevents fruit pulp from adhering to the bottle walls, and avoids bacterial contamination.

After 3 days

the fine foam floating on the surface has dissipated, and there is a hissing sound when pulling the plastic cap, indicating a good fermentation state with the liquid inside bubbling.
Fermenting at room temperature between 23°C and 25°C helps preserve the fruity aroma better.

10 days later,
18. The sugar content has decreased to 10°Bx, indicating that most of the sugar has been converted into alcohol.
19. Fruit pulp and inactive yeast will settle at the bottom of the bottle, which can affect the flavor of the wine. Therefore, after the initial fermentation is complete, it is necessary to transfer the liquid to another sterilized bottle.
20. Avoid shaking the bottle before transferring the liquid to avoid stirring up the sediment.
21. Use a sterilized straw to draw the wine from the top and transfer it to the new bottle, discarding the sediment.

Adding sugar. Second fermentation
22. Add Demerara cane sugar to the fruit wine.
23. Add fresh passion fruit juice, filtered through a sterilized cloth, to enhance the roundness of the flavor. Measure and record the sugar content, which should rise to 16°Bx.
24. Seal the bottle with the plastic cap again. During the second fermentation, the wine will produce gas again, but it will be less vigorous than the first time. Release the gas every 2 to 3 days. Transfer the wine to enter the aging stage, where there will be no more foam, and wait for the flavor to mature and the sediment to clarify.

30 days later,
25. The sugar content has dropped to 10°Bx. Fermenting for 1, 2, or 3 months will result in different flavors. You can decide the end point of fermentation based on personal preference.

Methanol test
26. Take a 3 ml sample of the fruit wine and add 6 drops of oxidizing solution. Mix well and let it settle into layers.
27. Take 2 ml from the clear liquid in the upper layer and transfer it to a new test tube. Add 4 drops of oxidizing solution and repeat the oxidation process. Let it settle into layers.
28. Take 0.5 ml from the clear liquid in the upper layer and add 4 drops of decolorizing solution. Mix well and let it sit for at least 5 minutes until the color completely fades away for the next step of testing.
29. Add 2 drops of coloring solution, mix well, and let it sit for 10 minutes. Compare the color with the color chart.

Terminating fermentation. Pasteurization method
40. Prepare sterilized glass flip-top bottles and fill them with the fermented fruit wine, leaving 8% of headspace. Using flip-top bottles helps prevent rapid oxidation of the wine. Discard the wine that comes into contact with the sediment at the bottom.
41. Boil water and bring it to 30°C. Place the wine bottles in the water and slightly loosen the bottle caps. Heat the water on low heat until it reaches 70°C, while measuring the temperature of the wine. Keep heating for approximately 30 minutes. When the temperature of the wine and the water in the pot reaches 70°C, turn off the heat, tighten the bottle caps, and let it cool for 10 minutes.
42. Storing the wine in the refrigerator helps preserve the fruity aroma and color better.

Alcohol content
[Approximate value of alcohol degree from the first sugar addition (15-5) minus the °Vol measured on the 10th day] + [°Vol after the second sugar addition minus the °Vol measured on the 30th day]
(15-5)+(9-5)=14°Vol

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