roadwarriorsvt
Senior Member
- Joined
- Feb 9, 2011
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OK, lychee season is in and I have 3 trees that are loaded. I realize not many have experience with lychee but its a fruit so wine will be made! I made a 5 gallon batch 2 years ago that was delicious, until I learned what why you add sulphates! It slowly spoiled. My question: The recipe I did find online (1 gallon) says "Peel the lychees and remove the stone. Chop the remaining fruit and add it to the sugar in the primary container." I interpret that as 5#s of fruit including the skin and seed. Or should I use 5#s of lychee that has been shelled and de-seeded? That is a big weight difference! It takes about 20-22 lbs to get 5#s of just the fuit's meat. I know with fruit wine the more fruit the better, but it takes hours to peel/de-stone to get 5#s of just fruit. Thanks for any guidance.
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