It's been a while - I may need to crack a bottle of this.
For anyone interested: This was a 3 gallon batch that started with 2.5 gallons of guava nectar (that you find in the cardboard cartons in the Latin section of the grocery store), plus 1 gallon of bottled white grape juice. I added some pectic enzyme, FT Blanc Soft and Fermaid. I fermented at room temp in the basement. It was a slow, but clean ferment - two weeks in primary, but no off odors at all. Went to secondary at 1.004. After a month in secondary it was racked and got KMeta at 0.990. I did add some more pectic a couple months later, as it was still hazy and that did the trick. I ultimately back sweetened to 1.000, so for my taste, there is a hint of sweetness. pH came in at 3.38.
As I recall, I grabbed those cartons because they were on sale for $0.99 - I think I used 10 of them. A few more bucks for grape juice, yeast and additives, and you've got a darn cheap batch of wine. Great to pair with tropical or spicy foods.