Paw paw wine - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Paw paw wine

Reply
 
Thread Tools
Old 08-26-2013, 10:54 PM   #1
Vikings
Recipes 
 
May 2013
Posts: 108
Liked 14 Times on 12 Posts



Does anyone have any experience with this? I have access to tons of paw paws in the coming weeks, but don't know if they'll make good wine. Jack Keller has a recipe that says is "life changing," but he says that a lot! I'll bist his recipe below and scale to 5 gallons.

For those of you that don't know, a paw paw is a wild fruit that resembles what would happen if a bandanna, avacodo, and kiwi had a baby. :-D

2-3 lbs ripe pawpaws
2 lbs granulated sugar
7 pts water
1-1/2 tsp citric acid
1 tsp pectic enzyme
1/2 tsp grape tannin
1 tsp yeast nutrient
wine yeast



kesslerr1 Likes This 
Reply With Quote
Old 08-30-2013, 05:30 AM   #2
Unferth
Recipes 
 
Aug 2012
Vancouver, BC
Posts: 423
Liked 59 Times on 41 Posts


Hmmm. Man I miss paw paws. It is that time of year ain't it?

I have never made paw paw wine, but I generally like 4 lbs of fruit per gallon. Adjust sugar to 1.090 and your good bro. Camden tabs for 12 hours and pectin for 24 before pitching yeast.

It's white, so use a good easy yeast, Lalvin d47 or vintners harvest cy17 are my favorites. There are plenty of others though.

If you remember, I'd love a bottle. Be happy to trade with you too. My family home had a paw paw tree in it and plenty more in the woods. They were a favorite of mine as a kid.

Cheers



Subsailor Likes This 
Reply With Quote
Old 08-30-2013, 09:41 PM   #3
Vikings
Recipes 
 
May 2013
Posts: 108
Liked 14 Times on 12 Posts


We have trees all over here. (SW Ohio) there is a frisbee golf park that has a huge grove that no one knows about. I can only eat one fruit at a time, but they make great bread. As in banana bread.

Subsailor Likes This 
Reply With Quote
Old 10-05-2013, 05:40 AM   #4
Vikings
Recipes 
 
May 2013
Posts: 108
Liked 14 Times on 12 Posts


I started this wine today. I've been collecting paw paws for several weeks, deskinning them, and freezing them. I left the seeds in with the pulp, but IMF going to remove the pulp fairly early in the fermentation. I can't even explain how labor intensive it would be to remove all of the seeds from the 20 or so lbs of meat. I read a couple of reports from other sites that left the seeds in with no ill effects, and I'll make sure to update as this progresses.

Today I sulfated and added pectic enzyme. Tomorrow night I'll add nutrient and get a gravity reading, then add sugar accordingly and pitch yeast. I'm aiming for 12% ABV so I'll pitch close to 1.090, and I'll be using 71B because a lot of people recommended it for banana and that's the closest to paw paw I know of.

 
Reply With Quote
Old 10-05-2013, 06:12 AM   #5
MedicMang
HBT_SUPPORTER.png
 
MedicMang's Avatar
Recipes 
 
Nov 2011
Athens, Ohio
Posts: 1,654
Liked 192 Times on 139 Posts


Where are you guys from? I live near Athens and we have them all over the place. I recently just went to the paw paw fest actually. It's a weird fruit. Would also like to trade for the wine, if willing.

 
Reply With Quote
Old 05-15-2014, 04:54 PM   #6
kesslerr1
Recipes 
 
Dec 2009
Raleigh N.C., North Carolina
Posts: 57
Liked 6 Times on 4 Posts


How did your paw paw wine progress? I found a huge patch where I live in North Carolina and can't stop thinking about making some paw paw wine and melomel this fall.

 
Reply With Quote
Old 05-17-2014, 01:22 AM   #7
Vikings
Recipes 
 
May 2013
Posts: 108
Liked 14 Times on 12 Posts


It was a miserable failure. The wine was infected with something that smelled like road kill vomit. I let it age until this spring with no improvement and threw the entire carboy away. It started well and tasted great at 2 weeks. I'm going to try again next season but I'm going to blanche them and give them a short soak in starsan. The wine had a beautiful blush color and great body prior to its decent into horribleness.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Has anyone made wine from Midwest's frozen wine grape musts? gingerdawg Winemaking Forum 4 08-29-2011 01:03 AM
Aging my Barley wine with red wine soaked oak chips clept General Techniques 24 01-02-2011 09:56 PM
Portland Oregon brewing and wine making group Annual Wine purchase wacko North West Homebrew Forum 1 10-09-2010 12:39 AM
Plum Wine: Ring of white growth in carboy above wine etisdale Winemaking Forum 6 10-03-2009 06:20 PM
Wine Maker Online - Manage Your Batches Of Wine! richardn Winemaking Forum 0 08-28-2005 01:16 AM


Forum Jump