Guava Wine

Discussion in 'Country Fruit Winemaking' started by Boatboy24, Apr 2, 2017.

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  1. Apr 2, 2017 #1

    Boatboy24

    Boatboy24

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    Started a guava wine today. 3 gallon batch.

    2.5 gallons of guava nectar, 1 gallon of organic white grape juice.
    2g of FT Blanc Soft
    1 tsp pectic enzyme
    1 tsp Fermaid O
    SG adjusted to 1.080
    pH tested @ 3.38, so I left it alone
    D47 yeast

    We'll see how she goes...
     
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  2. Apr 2, 2017 #2

    AZMDTed

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    Good luck, sounds interesting.
     
  3. Apr 3, 2017 #3

    geek

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    Where did you get the nectar in gallons?
    How much sugar you needed to adjust the SG to 1.080?

    I love guava but never thought about it in a wine..
     
  4. Apr 3, 2017 #4

    Boatboy24

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    Bought it in ~33oz cartons. They were on sale for $0.99 a piece. Ten of those, along w/ two half gallons of organic white grape juice.

    Ended up adding a pound of corn sugar, and maybe another half pound of white table sugar.

    The D47 took off slowly, but was cooking nicely as of last night. I couldn't believe it, but it smells even more guava-y than it did before pitching the yeast.
     
  5. Apr 3, 2017 #5

    geek

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    QA23 is a slow starter but once it starts it goes quiet and nice.
     
  6. Apr 3, 2017 #6

    Boatboy24

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    D47 for this one. Interestingly, I made a starter of QA23 for my Vermentino and it took right off.
     
  7. Apr 3, 2017 #7

    geek

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    Ah.....I was typing while on the phone so got the names mixed up.... ::

    I saw your other post about Vermentino and may be the reason of the confusion.
     
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  8. Apr 4, 2017 #8

    Boatboy24

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    Down to 1.060 tonight. Not flying through, but steady progress. Smells fantastic.
     
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  9. Apr 7, 2017 #9

    Boatboy24

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    She's taking her sweet time. Not quite down to 1.050 as of last night. In contrast, the Vermentino I started with QA23 the same day was at 1.000 and an SG of 1.087. There is no sign of stress though - no off odors. In fact, it smells great. I'll just be patient and if I have to finish it off with EC-1118, I will.
     
  10. Apr 7, 2017 #10

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    Cool temp?
     
  11. Apr 7, 2017 #11

    Boatboy24

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    Estimating about 66 ambient.
     
  12. Apr 7, 2017 #12

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    I can smell that guava from here...:h
     
  13. Apr 7, 2017 #13

    AkTom

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    I'm wishing I was tasting it.
     
  14. Apr 7, 2017 #14

    Boatboy24

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    I gotta tell ya, it smells awesome. Down to 1.050 tonight. Slow and steady wins the race. In the meantime, I just racked the Vermentino to secondary at 0.997.
     
  15. Apr 8, 2017 #15

    Stressbaby

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    Sorry for the threadjack, but I thought I would share my other guava wine story as an FYI

    I make my guava wines from fresh fruit. The guavas that are easiest for me to grow are strawberry guava and lemon guava. The last time I made guava wine I tried a straight strawberry guava. My thought with this batch was to try to capture the beautiful red color of a ripe strawberry guava. 5#/gallon. I simmered the fruit and gave it a 3 day cold soak.

    Do not simmer and cold soak.

    The color is a beautiful pink rosé, but this wine is irreparably, irredeemably bitter. Too much time on the seeds I believe. In retrospect I should have tried some Noblesse, it might have helped. As it stands, I pop open a bottle about once every 6 months, take a sip, try to convince myself the bitterness has subsided, take a second sip and learn otherwise, and dump it out.
     
  16. Apr 11, 2017 #16

    Boatboy24

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    Geez, still at 1.022 as of last night. Ten days in. No off odors or other signs of stress, but I'm getting anxious over here.

    [​IMG]
     
  17. Apr 16, 2017 #17

    Boatboy24

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    OK, finally got to secondary tonight. 2 weeks after pitching the yeast, I was at 1.004. Its still smelling and tasting great. Think I'll have a winner here - just under $20 for 3 gallons.
     
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  18. Aug 8, 2017 #18

    Boatboy24

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    It's been a while since I updated this. My notes say I racked from secondary on 5/19, but I didn't write down the SG. As I recall, it still wasn't below 1.000, but hadn't moved in a while - notes say I added ~1/8tsp of KMETA. Today I racked and measured SG at 0.994. The nose is something to behold. A big old fist full of guava to the face. It sets you up thinking you're going to have a great big, sweet, fruity wine. On the tongue, it is not quite that - much more subdued with good guava, but a hint of bitterness that I think was coming from CO2 (I tasted prior to racking). Acid feels like it is right on. I've got a bit of haze, so added some pectic enzyme and will let it sit for a while. I'm thinking it needs just a little sugar. I'll test some samples at 0.998, 1.000 and maybe 1.002 (or 004), if needed. Bottom line: I think I'm going to have a really, really enjoyable 'white' wine here that will showcase the tropical flavors of guava that I just love. And at less than $20 for 3 gallons, who can complain?
     
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  19. Dec 7, 2017 #19

    Boatboy24

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    Took a taste tonight. WOW!! Awesome sauce. Great acidity, amazing - in your face - guava flavor. Awesome without any back sweetening, but I think a hint of additional sugar will bring it to 'sublime'. Haze is gone. I'll rack and bench test with a little additional sugar soon. Hoping the sorbate that I'll have to add doesn't throw the flavor off too much. This is insanely good.
     
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  20. Dec 7, 2017 #20

    skyfire322

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    I'm on my way. ;)
     
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