Caymanian Papaya Wine
Yield
- Yield
- 3800 ml
Prep ingredients
- 750 g Ripe Papaya (Peeled & Chopped)
- 680 g Sugar
- 3800 ml Water
- 2 Lemon Juice
- 1 Wine Yeast (Lalvin EC-1118)
- 1 Yeast Nutrient
- 1 Pectic Enzyme
- 1 Campden Tablet (Crushed)
- 0.5 Potassium Sorbate
- 0.25 Potassium Metabisulfite
- 200 g Honey
Instructions
Day 1 Sanitize all equipment. Peel, chop, and lightly mash papaya; place in fermentation bucket. Dissolve sugar in hot water, cool, and add. Add lemon juice, pectic enzyme, yeast nutrient, and Campden tablet (optional). Top up with cool water to 1 gallon (3.8 L). Cover and rest 12–24 hours. Day 2 Sprinkle yeast on the surface; cover loosely. Keep at 18–24°C. Days 3–7 Stir daily; bubbling/foam shows activity. After 5–7 days strain out solids. Week 1 Siphon liquid into sanitized carboy, fit airlock, and ferment 3–6 weeks in a cool, dark place. Weeks 4–6 When fermentation slows (<1 bubble/min or SG <1.000), rack to a clean vessel to leave sediment behind. Optional Weeks 6–8 Cold stabilize at 0–4°C for 1–2 weeks to clarify. Week 8+ Add potassium metabisulfite and potassium sorbate; wait 24–48 hours. Backsweeten slowly with honey (200 g per 1 L of wine). Weeks 10–12+ Siphon into sanitized bottles with ~½ inch headspace. Shelf life: Minimum 1 month conditioning; ideal 3–6 months
