Homemade PASSION FRUIT WINE with 12.5% of ALCOHOL
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- Опубликовано: 31 июл 2024
- By popular demand today we make another homemade wine, the Passion Fruit Wine or Maracujà Wine
You will only need:
Passion fruit 1000 g
Sugar 750 g
Salt 1 tsp
Water 3 liters
Don't forget to share your experience by leaving a comment 👍🏼
Here, on my website 😬 you can find some written recipes: www.cuoredicioccolato.it
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Хобби
I have seen many people making wine but you are the best in terms of mastery and professionalism Your explanation is simple and easy and you repeat all the information and details related to wine making As an expert in wine making I ask you a question How much alcohol do we get after 10 days Please answer
Am from Kenya. I just wanted to say your videos are a great source of inspiration and I wish all the best, keep droping amazing videos. lots of love.
Thanks buddy 🤗 please share the videos with all your friends
Hello from New Zealand! Just found your channel and I've been binge watching every video! Fantastic recipes and easy to follow instructions! Definitely going to give this one a try 👍
Thanks buddy for your support 🤗
Please share the videos with friends and keep us updated updated with the beer 🍺😉
Made my passion fruit wine and it did come out spectacular! Thank you for the no nonsense video.. and the brilliant hand wave while tasting .. I did the same when tasting my wine 😅.. 🙏😀
😂👍🏼 spectacular
Thanks 🤗
I'm currently living away from home but when I return back, the first thing I will do is make your pineapple wine recipe. It's on my bucket list. Thank you for making these informative videos.
Thanks Brahma 👍🏼 keep us updated 🍾
wow that color is so beautiful !!!
Yes 👍🏼 spectacular color 🤪
delicious, gladly I grow passion fruit and this video was on my home page.
I'm inspired!
Spectacular 🤯🤪🍾👍🏼
Cant wait to try this !
Bravo 🥳👍🏼🍾 keep us updated 😎
This looks fantastic. I live in Vietnam and I love passion fruit. They’re very cheap here, I’m definitely going to try this
Bravo 👏🏼 keep us updated 🍾
First. And it looks delicious, its passion fruit season here in South America🤟🏼
Spectacular 🥳👍🏼🍾 thanks for watching and sharing the video 😉
you did it fratello! very nice wine and very nice video, I can imagine taste, surely I would like to try it
Spectacular taste 😉👍🏼
Oh man, I want to taste that! 😊
Now you can make it at home 🥳👍🏼🍾
We provide same fruits wine for taste
Nice wine 🍷 thankyou so much for your support we try home
Keep us updated 👍🏼🍷🍾
Looks delicious 😊
It’s spectacular 🥳🍾👍🏼
Looks great! Nice job
Thanks 👍🏼🤪🍾
I love this guy, such a great channel...
😂👍🏼😉 thanks ☺️ please share the videos that you like 👍🏼
Spectacular sir ❤
Thanks Dharma 👍🏼🥳
I just came here for the hand wave during tasting of the wine ! Spectacular!!! 😀
😂👍🏼 welcome
Fantastic job!
Thanks harry
Recently I drank a mead (honey wine) I made a long time ago, it was delicious. I highly recommend you give it a go. I added orange slices for added sugars and taste during the fermentation. My next batch will either be elderberry or blackberry flavored. I recently came across your channel and I’ve been hooked ever since, I love your food and drink recipes, can’t wait to try them.
Done it year ago 😉👍🏼🍾
@@Spectacular-cuoredicioccolato I’ll have to watch that video now, fermentation is an amazing thing
🥳👍🏼🍾 bravo
Holy smoke! Why did my wine get so strong? Yours look like a light, fizzy white wine, 1 bottle good for you and your wife while enjoying the sunset. Mine is like a passionfruit whiskey, 1glass and go directly to bed 😂
😂 please drink it with moderation
@cuoredicioccolato It's to late for that advice 😂 But at least no drinking & driving, just drinking & sleeping 😴
Good night 😴
Could be the yeast selection.
I want to try.. I have many fruits in my garden... 👍❤️😍
Spectacular 🥳 keep us updated
Oh my! Thank you so much for this information video. I’m definitely going to try this one next
Can I try the homemade raisin yeast instead of the sparkling wine yeast?
Yes 👍🏼 if the raisin starts fermenting
@@Spectacular-cuoredicioccolato thank you very much, God bless you
@@Spectacular-cuoredicioccolato I will follow the steps from your previous video on how to homemake raisin wine yeast. I hope it work, I will keep you updated sir
Ok 👌🏼
Good video we will try it 😁
Keep us updated 🥳👍🏼
Thank you for the recipe and informative video.
Quick 2 questions:
1- When i filter the passion fruit from the pot into the fermentor, what is the best to use, cloth, fine mesh strainer or coffee filter?
2- In the 20 days fermentation process, should i keep it in dark place? What room temp best for the process?
Appreciate your input
Cloth
Dark place always better
21*C degrees
You really got good knives and take good care of the knives I like
PS
I still do your recipe of lamb violin, one every 2 month or so
Takk kærlega fyrir
Greetings from Iceland
Spectacular 🥳 enjoy your prosciutto 👍🏼
Yes I like to take care of my tools
Grinadilla, I love Geinadills , one of my top selling cold drinks 🥤,
Will def make it we have a grinadilla bush on the farm!
BTW we have an ifused version of Grinadilla pulp called Zoersoef, it’s amazing
😂
Thanks and ciao ciao
Spectacular 🥳🍾👍🏼 grazie a te
Ciao 🤪
Buon lavoro amico mio, grazie.
Grazie 🥳
Are you putting 1/2 of every peel of passion fruit into the pot? Did you make your own fermentation bottles or did you purchase them somewhere else? Thank you love it.
Yes 👍🏼
Homemade ruclips.net/video/6YMqbpjRVUc/видео.html
Good day, I just came across your channel. Thanks for sharing. Could you list the tools you use please
Check here 👍🏼 www.amazon.com/shop/cuoredicioccolato.it
How long do you wait once it’s bottled to drink? Love the recipe and just made a batch today. Thanks 🙏
At least 2 weeks at room temperature
Hi. Lovely video. Can you pls tell me if the jar needs to be airtight?
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The arm moulinet is epic !
😂👍🏼 thanks
I am brewing my first ever batch of wine. This recipe! It is set to be bottled in august 20. Will it clarify or change color after bottling? The bottled wine looks so light and clear. Also, it is very warm here in Hawaii and I was worried it might ferment faster (I make a lot of kombucha and it ferments quickly) so I took a gravity reading today and it was 1.040. Looks like it needs the full 20 days!
Yes 👍🏼 follow the recipe 😉 and us updated with the tasting
Passion Fruit sounds great in ciders so I think it's same goes for wines!
I made similarly thing but with other tropical fruits like Pineapple and Mangoteen. ;)
Yes 👍🏼 me too
@@Spectacular-cuoredicioccolato :)
Is it shelf stable? Can it be stored not in fridge after bottling?
Yes 👍🏼 for 1 year
Oh ! My man is out here making spectacularr wine out of every tasty being that has sugar in it !
😂👍🏼🥳🍾🍷
THE BEST AND ONLY ANDREA 🥰🥰🥰
😂👍🏼🙏🏼 thanks
Ok - wow!😊
🥳👍🏼🍾
Good idea.
Thanks 🙏🏼
I’m going to try this.
Could you do rhubarb sparkling wine next.
I would like but to find rhubarb is very different for me 😬 I don’t know why.
Dont you have to “burp” the glass bottles once you add the wine? Is there a risk of them exploding if you don’t? Or do they not ferment any longer?
If you follow the recipe it’s not necessary
Hey Andrea,
Quick question on the homemade wines...
So I have now made about 5 batches of homemade wine. It seems like I have a decision to make every time. If I really want to get the suspended yeast particles out of the bottles, I have to age it for 3-4 months and rack it from one container to another each month (3-4 rackings before bottling). This makes it to where there are basically no suspended yeast particles in the finished proudct, and it's very very smooth after another month in the bottles.
However, I'm not having any success making that wine sparkling.
Is there any way you know of to get those yeast particles out of the finished one while still being able to make it sparkling with the added sugar? Or do you just bottle after 20 days and deal with the particles?
Spectacular 🤩👍🏼🥳 bravo
Only the champagne 🍾 tecniche can remove the yeast from the bottle
@@Spectacular-cuoredicioccolato Do you cover the champagne technique in a video?
No yet sorry 😢
If i add more sugar in bottle (max 10g/1L) the wine will have more foams?
More bottles 😉🍾
Do you sieve after fermenting ?
No
Hi love the bottles where can I buy them . 🙏
Ikea 😉
Amazing stuff
Can you please suggest best of sparkling yeast i can find online
As i’m new and experimenting, i found many options for yeasts and some marked best for closed tank method, so it is a bit confusing for me
amzn.to/3fKQbTK
Something I'm both fascinated by and curious about is the container you use for your fermentation, from what I read online and videos I find many say NOT to use plastic for long term fermentation, I've read forums that say depending on grade of plastic it can be done but the key point stays the same not to do so long term fermentation.
What are your thoughts on using plastic jugs as your fermenter?
I can use only plastic, the best is the glass but it’s difficult to use it. Or inox but it’s very expensive
@Spectacular-cuoredicioccolato
Thank you that's very interesting to know, I'll be trying this wine as Passion Fruit is one of my favorite fruits.
@astorykindaguy keep us updated with the tasting
Has it conserve in the regerator or in the room temperature ,? Within the next step can we make vinegar ..?
Room temperature 👍🏼
Yes 👍🏼 you can make vinegar
@@Spectacular-cuoredicioccolato THANKS 🙏 GREETINGS FROM SRI LANKA
@SUNISTHEFUTURE-ns3cc 🤗
Where do you store the wine?
Room temperature, but if you have a basement is better
Ciao, per caso hai mai fatto il vino di liche? Mi piacerebbe vedere anche un video con la ricetta. Se mai riuscirò a fare il vino anch'io (principalmente sono un produttore di birra, non di vino) sarò felice di darti anche la ricetta.
Puoi seguire questa ricetta 👍🏼 Homemade RAMBUTAN WINE with 11% of ALCOHOL
ruclips.net/video/U9IJVESJDTU/видео.html
Grazie in anticipo per la ricetta che mi scriverai 🥳
This is great. I have 3 trellises of passion fruit ines, each one about 5 meters long. I was wondering what I can do with that much passion fruit besides eating it.
Now you can make the wine 🥳🍾
@@Spectacular-cuoredicioccolato - I'm looking forward to doing that.
🥳👍🏼 spectacular
I want to know I kg is it the pulp only or measure before
Measure before 👍🏼
Look's yummy ! i need to try! thanks!
Bravo Adriano 🥳
The hand moves is really Italian
😂 yes 👍🏼 it is
Cuore,...Ti Amo❣️👍 ...🤣🤣🤣
Grazie 🤩👍🏼🥳🍾
My fermentation stopped in ten days, is it ok bottle
Yes 👍🏼 but taste it before 😉
Great idea, sounds delicious!
A shame most of the colour disappeared though, that would have been very pretty
That is a good point,some yeasts do that I think.I guess it took some of the flavor away.
It’s normal
Yes the taste is different the same with wine from grapes 🍇
Where can we find yeast for wine.....?
Where do you live? Online or specific shop
Spectacular ❤
I don't get this fruits in India
Are you sure there are passion fruit in India. You should investigate more.
@@yardleyj9391 Yes this is very rare to find in South India
Sorry 😬
@@Spectacular-cuoredicioccolato no worry, thank you bro ❤️
🤗
1....wine yeast and beer yeast are different....?
Similar but different
We're is your plastic fermenter from
😉 ruclips.net/video/6YMqbpjRVUc/видео.html
I know this wine is special.
It’s spectacular 🥳👍🏼🍾
@@Spectacular-cuoredicioccolato i grew up eating and drinking juice of passion fruit as a young boy. Is an unforgettable flavor. Thanks for uploading and 🍻.
Keep us updated if you make it
@@Spectacular-cuoredicioccolato sounds 👌 thanks.
i made cherry wine last year but i didn't remove the pits and i used a steamer to extract the juices and now i am scared that my wine has cyanide but google says that heat destroys cyanide so..
i did drink half a bottle and some beers and i was extremely drunk to a point i couldn't remember what happened the night before which has never happened in the past. does anyone know? there is a german liquor that requires the distillation of cherries with pits so i am guessing this wine is perfectly fine to drink?
i am always scared to drink my own wine because of methanol poisoning even though cherries carry very little methanol.
Please drink with moderation
Perhaps I can reassure you.
Methanol: Where I live, people are not used to making their own wines, meads or ciders and as a result, the methanol fear pops up a lot. I have several contacts at my local university who actually specialise in yeast fermentation for the creation of alcoholic beverages, both distilled and non-distilled. All non-distilled alcoholic beverages, whether commercially produced or not, contain traces of methanol when fruit is used. However, the levels will never reach dangerous levels because you are not distilling. In Europe, the maximum methanol content per litre allowed is 300 milligrams per litre. That is a level that is VERY HARD to reach. The intoxication you felt most probably comes from the alcohol percentage. Your must probably contained a lot of fermentable sugars, making it quite strong. Remember: yeast cells are little creatures that cannot read. Even if the alcohol tolerance of your yeast as stated on the packet might be 12% or 14%, depending on sugar content and fermentation conditions, might have gone up as high as 18-20%. Commercial wine has a typical alcohol percentage of 10-12%, some times as high as 14%. If you’re happily drinking 18% home made wine you’re going to get sloshed a lot faster than on 10% wine because it’s almost double the alcohol content. You think you’ve had only two glasses and your body is processing the ethanol for almost 4 glasses. Back sweetening and ageing might both have contributed to masking the alcohol to your tastebuds… but not to your body.
Another point about methanol: most ‘country style’ fruit wines are made with not just fruit or juice, the recipes also stipulate the use of additional fermentable sugars (table sugar, honey, agave syrup, etc) to supplement the lack of sufficient fermentable sugars in the must in order to reach an alcohol content of around 12% (or higher). Those additional sugars will not contribute to the production of methanol, they are too pure. The methanol production will be lower than commercial (grape) wine. Typically, red wine yields a methanol content of around 100 milligrams per litre, white wine between 200 and 250 milligrams of methanol per litre. Because of how ‘country style’ wines (or meads, or ciders) are made, they will naturally contain less methanol than those commercial wines.
If you want to stack the odds in favour of less methanol, make sure you keep the yeast colony happy and healthy by also making use of yeast nutrient (DAP, Fermaid O, yeast hulls, take your pick). There are plenty of videos of home brewers using them and usually, any yeast nutrient you buy comes with instructions. There are also Discords and internet forums where nutrient schedules are explained. You can also ‘front load’ some nutrient: simply add some before you add the yeast. You can make your own nutrient by boiling some baker’s yeast for a few minutes and adding that to your must, it helps too.
Cyanide: the cyanide or cyanogenic glucosides contained in many fruits, seeds etc are indeed destroyed by heat. Don’t worry. They evaporate at slightly over room temperature. Fermentation also aids in destroying them. Even if you’re using elderberries, which are notorious for containing a lot of cyanogenic glucosides that digestion would convert to cyanide, heating them makes them safe to use. Even if there are under-ripe berries in there. So the cherry stones, as they were heated, pose no threat where cyanide is concerned.
Did you know a lot of the foods we enjoy actually contain cyanogenic compounds? Chickpeas, for example. But we all enjoy eating hummus, which is paste made from… boiled chickpeas. Again: they’re safe because they were heated.
Another thing you might want to he aware of: if you accidentally over-dosed the stabilisers and the campden tablets, and if you’re sensitive to the chemicals they contain, it might have contributed to your blackout/hangover situation. It won’t kill you at that slight over-dosage, but it can contribute to knocking you down a peg or two.
A little set of tips my contacts gave me:
Thoroughly sanitise
Don’t over-use things like campden tablets etc to ‘sanitise’ your fruit, your must, and to stop fermentation. They’re safe AS LONG AS YOU STICK TO PACKAGE INSTRUCTIONS.
When fermenting ‘on the pulp’ (whole/chopped/blitzed fruit), use a brewing bag, put the fruit in there, and remove after 3-7 days after pitching the yeast, when fermentation is still very active. You’ll pretty much have extracted all the fruit’s flavour and colour, you’re reducing the danger of mould, it’s still too early to worry about oxidisation, and you’re reducing the extraction time on seeds. Seeds typically contain the most tannin, cyanogenic compounds etc. Some tannin is nice. Too much and your wine will feel like bitter sandpaper in your mouth. If there isn’t enough tannin in your wine for it to be balanced, you can always add powdered wine tannin, drop a cube of toasted oak in your secondary fermentation, or hang a teabag (black tea) in your fermenter for a couple of days. Bit get rid of those seeds, skins etc on time. They’ve given away their goodness and might overstay their welcome.
Use a hydrometer, keep an eye on the alcohol percentage (ABV) and write it on the bottle to avoid underestimating the alcohol content.
I’m not saying that not sticking to this advice produces something that’s dangerous. At all. But I am saying that their tips help in stacking the odds in your favour of making something you can enjoy with your memory intact the next day.
My contacts are responsible for the quality testing and conformity to European food safety law for commercial alcoholic beverages. If they say it’s safe, I’m not worried. If they advise me a certain way to do things, I do it (most of the time).
I hope this reassures you. Keep your yeast happy, heat anything you’re afraid might contain cyanide or cyanogenic compounds, and enjoy your home made wines with moderation. That means no more than one or two glasses on an empty stomach. Take your time to enjoy your product, drink it slowly. It might be stronger than you think.
Happy brewing!
Special thanks buddy for this spectacular explanation 🤗 grazie mille 🤩
If we put more sugar, then what will happen?
In the bottles? The bottles will explode 🤯
Alcoholism will happen. All over your kitchen/cellar.
How manny lites wil it make for 1kg of passion fruit
He said he got 3.5 liters
3.5 liters more or less
Exactly 👍🏼 thanks
Sparkling passionfruit wine is one of my favourite things to make… after sparkling passionfruit mead.
My recipe includes:
a healthy handful of raisins (blonde or dark, depending on personal preference as far as colour goes) to add body
Some extra tannin (source of this is up to personal preference, I use a wine tannin that after fermentation does not add colour)
Loads of passionfruit (close to double what you added)
50% apple juice or grape juice and 50% water
Honey instead of sugar
I wait for the brew to clear completely before dosing with sugar and bottling. At that time I add a pinch of champagne yeast. To make dosing easier I’ll rack my entire brew into an enormous graduated pitcher and stir in both the sugar and yeast. From there in, I rack into bottles.
I don’t make this completely dry. I’ll add one tablespoon of lactose to make it taste ‘rounder’ and depending on the batch, will add a little bit of non-fermentable sweetener if I don’t plan on pasteurising. Just enough to take away a bit of the sharpness. Usually no more than 5-10 gravity points’ worth if it were sugar or honey. Just enough to enhance the fruit notes, but preferably not enough to really register as sweetness.
Best if aged for at least six months but pretty nice to drink as soon as carbonation is complete.
Whenever this brew gets served, it doesn’t last long. People just guzzle it down. 😊
Thank you for sharing your recipe!
Spectacular 🍾 thanks buddy for sharing your recipe with us 🤗🍷
Have a nice day
@@Spectacular-cuoredicioccolato - The tablespoon of lactose is for a pitcher of 4-5 litres of wine. Not per bottle. 😊
Ok 👍🏼 thanks again
Have you tried to make snake fruit wine whie you are in Indonesia?
No 😩 sorry
The wine does look spectacular, but if I had a kilo of passion fruit I would gobble it all up without waiting for it to ferment in a fermenter😂
And I notice you are quite sun burnt.... enjoying the beach or out hunting octopus?
😂 I was at the beach 🏖️
@@Spectacular-cuoredicioccolato Happy tanning. I am sure your next video will be on how to tan evenly😅
😂👍🏼😎🏝️
What happened with the bubbles?
The densimeter doesn’t work properly 😬
how many weeks ?
5
Hallo have you ever tried with kiwi without yeast? Just using the skin because it contains it naturally, if not maybe could be an original video.. ciao
I done it but with yeast 👍🏼
KIWI WINE How to Make it at Home
ruclips.net/video/q9366y07bq8/видео.html
Wow 👏👏👏👏👏👌👌👌👌🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Thanks 🥳👍🏼🍾
your fuckin handroll was awesome.
😱
My wife loved the mango wine. It wasn’t fizzy though and tasted a little beery. Still good. Nice and dry. We freeze distilled half of it too. We have about 100 kilos of passion fruit ready to be picked and not enough bottles😂
Spectacular 🍾😉👍🏼
🎉
🥳👍🏼🍾 spectacular
👋👏👍😍
🥳👍🏼🤪
My man..,😅
Have you tried to make it?
My wine is NEVER that clear NEVER that abv 😢
Have you follow the recipe? Are you doing something different? Airlock? What kind of yeast?
personally for me the term "wine" relates purely to product from grapes!
I know but 🤔 how can I call it?
@@Spectacular-cuoredicioccolatoThey are called ‘Country wines’.
Ciao ma l' Italiano non lo parli più 😅😁?
Si sul canale in italiano 😉 questo è il canale in inglese se possiamo definire inglese quello che parlo io 😂
don't use aluminium pot for cookin acidic food, because aluminium reacts with acid!!!
Thanks for the information 👍🏼
I am curious why you do not filter the wine when you bottle it to remove the particulates? I am just wondering why? Is there some reason? Please explain? Thank you? 😁
Since he added sugar for further fermentation, it's pointless as there's going to be a layer of dead yeast in the bottom anyways.
Also, to get the tiny particles it that was still in suspension would take many hours, not worth it. Just transfer to another bottle later on if the aesthetics matter to you
To complicate 😬 plus if you have to much contact with air, it can become vinegar
Bravo 👏🏼 thanks for the good explanation 🙂