I've been toying around with the idea of a Hawaiian Punch wine. No, not buying the red stuff and dropping yeast in, I mean going to the source ingredients.
Apparently the base formula is apple, apricot, guava, orange, papaya, passion fruit, and pineapple. Juice is readily available at reasonable prices at the nearest supermarket for all of these but apricot - peach is available, and I think close enough to substitute.
The question then is one of proportion. At an immediate guess I jotted down:
- 1 gallon apple juice
- 1 gallon pineapple juice
- 1/2 gallon peach juice
- 1/2 gallon guava juice
- 1/2 gallon papaya juice
- 1/2 gallon passion fruit juice
- 1/2 gallon orange juice
- 1/2 gallon reserved to add sugar syrup up to desired gravity
I haven't decided what yeast is best for this yet, but after fermentation I'm thinking of adding a little powdered mix or concentrate to backsweeten, flavor match, and give it the vivid red color anyone is going to expect out of the name. Unless the flavor's especially good already, then just some sugar and coloring.
Anyone have any suggestions for proportion or yeast though? Or other concerns, for that matter. I know orange juice can't make a drinkable wine on its own, but I'm thinking 10% of the must would be okay there.