#### Winot

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I have decided to risk attempting my own recipe this time, since my last 4 batches of wine were all follow-the-recipe. As a kid I grew up with with four Rambutan trees in our back yard (a very similar fruit to lychees) and numerous Guava trees ... so I am about to start a Lychee-Guava wine from a canned fruit-in-syrup base (lychees) and a pulped fruit juice base (guava). I already have a yeast starter underway.

From Safeway I bought 3 litres of Golden Circle Guava nectar (30% pulped fruit; no artificial colours/flavours/preservatives). I also bought 11 cans (565g each) of Admiral brand Lychees-in-syrup (45% lychees).

Luc, after reading your recent comments on Lychee wine plus your blog recipe for lychee wine, and particularly after opening and tasting a can of lychees-in-syrup this morning, I too have to say that lychees would make an exquisite sweet white wine. So without wanting to overpower that delicate sweet lychee flavour, I am thinking of running with ...

a) 11 cans lychees x 565g/can = 6215g (lychees in syrup). Cans are 45% lychees so that equates to ~2797g lychee fruit.

+

b) 3 litres pulped guava juice at 30% pulped fruit content = 900g guava.

So I will end up with a strictly fruit ratio of Lychee:Guava of 3:1

(excluding syrup and additives).

The must will comprise 3 litres guava juice + ~5 litres lychee juice (i.e. syrup + juice extracted from all lychees during fermentation), equalling 8 litres total, so I will add 3 litres water to yield 11 litres of fermentable liquid.

(Enough for 2 x 5 litre demijohns with a little to spare for topping up).

I have a couple questions:

1) Will this amount of fruit and juice provide reasonable body ?

2) How reliable is my SG measurement of this must going to be to estimate inherent sugar, given that the 3 litres of guava juice that I add to the must is actually finely suspended pulped fruit which will increase the SG in its own right.

I am worried about getting the sugar addition wrong. i.e. if the SG is high "because of finely suspended guava pulp", I may end up adding too little sugar and end up with a wine that is too weak in ALC/vol. I should aim for around 11% ALC, but don't want to end up with 7-9% which would be too low for safe preservation of this wine.

Can I safely assume that once everything is blended together in the must, that the SG will reflect the sugar content to a close enough approximation, despite the uncertainties with the the very finely suspended guava fruit pulp.

Maybe I should independantly estimate sugar using the bottle+can ingredient labels, and see how this compares with the SG-indicated sugar ?

Another quick question - I assume that because these are packaged juice and canned fruit (thus presumably pasteurized), then it is not necesary to add a Campden tablet 24 hours before pitching the yeast starter, or should I add theCampden tablet just to be doubly sure ?

btw - the starter (lychee + guava) smells amazing.