I saw this on the web... not sure how it will turn out...
7-8 pounds of avacados
water to 1 gallon
sugar to an SG of 1.085
1/2 tsp pectic enzyme
not sure about acid blend, but probably about 2 tsp....
1 tsp nutrient
1 tsp energizer
1 campden tablet or equivalent
You sure about that? Unless there's a super sweet cultuvar I'm unaware of, avocados don't seem to contain a lot of fermentables. Also, they alewys seem to contain a lot of fats and oils. Please report your resulta though, I bet it would be interesting to drinks if it's feasible at all!
I read of a winery that specialized in oddball wines where they skimmed the fats and oils off the top, added in additional sugar, and basically used the avocado for flavor. I was just interested bc I like avocado and the idea just sounded unique. I admit that the idea of avocado wine doesn't sound the most appealing though...