Grapefruit is one of my favourite fruits. It’s big, it’s juicy, it’s colourful and fun. It’s perfect! Perfect for wine-making too!

 Ingredients:

6 Grapefruit

6 pts Water

2 ¼  lb Sugar

¼ tsp Tannin

1 Campden, crush

1 pkg Champagne Yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Grate rind from 2 grapefruit (exclude bitter white pith). Peel fruit and separate segments. Using nylon straining bag (fine mesh) squeeze juice into primary fermentor. Keeping pulp and grated rind in bag, tie top and place in primary. If using only juice, pour in primary and proceed.
2. Add sugar, pour water (warm) over and stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.040 (about 3-5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

 Sweeten this wine at bottling as follows: Add ½ tsp. Stabilizer then add 1/4 -1/2 lb. dissolved sugar per gallon.

Tags: fresh grapefruit, wine

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