It’s been a minute since I posted a wine recipe, so let me get back to it - I’ve got a backlog to get to!
Not going to save the best for last, this time... I’m going to play favourites!
This passionfruit wine may be my favourite wine ever. In a world where Partridgeberry Wine exists... that’s really saying something!
Assuming you can get ahold of passionfruit pulp - it can be a bit of a hunt, I’ll get to that in a bit - this makes fantastic wine.
Very fruit-forward and tropical tasting, this is best done as a sweet, dessert wine.
I’ve got a lot of info to address before getting to the recipe, so let’s get started!
How to Make Passionfruit Wine
If you haven't attempted making wine before, don't be intimidated! Check out our primer to home brewing:
Just a small handful of entries, and you'll be good to go!
Passionfruit Wine Ingredients
This wine recipe requires only a few ingredients to make - super simple! Here is some information about those base ingredients that you may find helpful.
When we decided to make a passionfruit wine - passionfruit IS one of my favourite fruit, after all - it took a lot of planning!
While we can buy fantastic passionfruit locally, at $2 each, using fresh fruit would definitely be cost-prohibitive.
Each fruit has maybe a couple of tablespoons of pulp, I don’t even want to think about how much it would cost to buy the number of passionfruit needed to make a batch of this!
We couldn’t really find any canned versions that made sense, but I DID happen across a frozen pulp... at a local Walmart, of all places!
We ended up using Canoa brand frozen passionfruit pulp, but there are other brands out there. Net weights may vary slightly, it’s totally ok to round up or down a bit when making this.
The one thing you MUST keep in mind, though:
Be absolutely sure that your passionfruit pulp doesn’t have preservatives in it.
Acid, acid regulator, etc - that’s fine.
If you see anything like potassium sorbate in it, that passionfruit pulp will NOT ferment.
Ideally, you’re looking for as close to just pure passionfruit as possible - aim for no added sugar, especially!
While sugar is technically optional when making wine, NOT adding any sugar will result in an INCREDIBLY dry wine.
When you’re making wine from passionfruit - much like with any other light coloured, non-grape fruit - you’ll want it to have at least some residual sweetness to it, or it just won’t taste like much.
The sugar helps to bring out the passionfruit flavour, and helps to balance the tartness of the fruit!
Sugar is an important part of winemaking, and there are a few aspects of sugar to keep in mind:
Type of Sugar
In terms of type of sugar, we prefer to use plain white granulated sugar for this wine. Brown sugar would definitely overwhelm the delicate passionfruit flavour.
How to Make Passionfruit Mead
If you’d like to make a mead rather than a wine, you can swap the sugar out for honey. You can use 4-5 lbs of honey for this.
A couple of notes:
- I say “Passionfruit Mead”, as that’s what most people would understand... but mead with fruit is technically called “melomel”.
So, swapping sugar out in favour of honey would give you a passionfruit melomel. The more you know!
- When you’re using honey instead of sugar, you’re going to want to be careful in your choice of honey. Where white sugar is fairly neutral in flavour, honey can be aggressively flavoured.
I recommend picking something lightly coloured and lightly flavoured - a clover or orange blossom honey, for instance.
Something like a wildflower or buckwheat honey is likely to completely overwhelm the flavour from the passionfruit.
Aside from flavour, there’s the matter of alcohol content.
Your wine’s final ABV will vary wildly dependent on a few things: The initial sugar content of the fruit you use, how much sugar you add, and what kind of yeast you use (more on that in a bit)
Any amount of sugar will result in a higher alcohol content than making the same wine without sugar added.
Sugar - both in the base fruit itself, and from the added sugars - is what feeds the yeast, the yeast eats up the sugars and gives off alcohol as the byproduct of that process.
More sugar = more food = more alcohol... to a point, anyway. About that...
The type of yeast you use will impact the alcohol content of the final product.
Yeast organisms don’t have an *unlimited* capacity to process sugar into alcohol.
At some point, the environment they’re living in - the brewing wine - becomes too high in alcohol for the yeast to survive. They die off, the fermentation stops.
Different types of yeast have different tolerances for alcohol in the environment. That is, some yeast will be able to survive higher amounts of alcohol in the wine, so they’ll continue producing it longer than some other types.
Some types of yeast will bring you to something like an 8% ABV, while others will let things run wild until close to 20% ABV.
It’s good to know what you have in mind, when you choose your yeast.
If you want a sweet wine with a low-ish ABV - without having to back sweeten it (more on that in a bit) - choose a yeast with a lower tolerance for alcohol.
If you’re looking for a dry wine with a low ABV, choose a yeast with a lower tolerance for alcohol, and don’t use a ton of sugar.
If you want a sweet wine with a high ABV, use a bunch of sugar with a high-tolerance yeast... and be prepared to backsweeten it.
If you want a dry wine with a high ABV, use a fair amount of sugar and a high tolerance yeast.
Everything else in this recipe is technically optional, but contributes to it finishing as a well balanced wine. These ingredients include:
Pectic Enzyme - Breaks down fruit, especially as it relates to preventing “haze” from the pectins.
Yeast Nutrient - Gives a boost to the yeast.
Making Larger Batches of Wine
As a note, you can easily scale this wine recipe up - in fact, there's a function inside the recipe card itself to do the math for you!
One note, though: You don't need to multiply the yeast, but the software doesn't know that.
We will use one pouch of yeast for anything from 1-5x batches, and then 1 pouch for every 5x batches beyond that.
As a related note: The recipe software is definitely geared towards cooking, not wine making.
Therefore, you can pretty much ignore all of the info it gives you: The nutritional info is calculated on everything that goes into the wine.
It does not take into account how much sugar will be fermented out, how much volume is lost to racking, the fact that the fruit pulp is removed before the final product, etc.
Back Sweetening Your Homemade Passionfruit Wine
Sometimes - usually, even - you’ll find that the yeast went a bit too far with their smorgasbord, and you end up with a wine that’s not as sweet as you’d like it.
As previously mentioned, with passionfruit ... not sweet enough could mean it not tasting like anything!
... so that’s when you back sweeten it! You can read my How to Stabilize and Back Sweeten Wine post for information on how to back sweeten it.
More Home Brewing Recipes!
While you've got your current homebrew fermenting away, why not consider putting a batch of something else on, to occupy your wait time? Here are a few of my other wine, cider, and mead recipes:
Banana Wine Recipe
Blackberry Wine Recipe
Blackcurrant Wine Recipe
Blueberry Wine Recipe
Cherry Wine Recipe
Cranberry Clementine Christmas Wine Recipe
Cranberry Wine Recipe
Faux Lingonberry Wine
Lychee Wine Recipe
Mango Strawberry Wine Recipe
Mango Wine Recipe
Mint Wine Recipe
Lychee Wine Recipe
Partridgeberry Wine Recipe
Peach Wine Recipe
Stone Fruit Wine Recipe
Strawberry Wine Recipe
Ube Wine Recipe
Watermelon Wine Recipe
Cider & Miscellaneous Homebrew Recipes
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Homemade Passionfruit Wine
- If frozen, defrost your passionfruit puree.
- Combine passionfruit, sugar, and water in a large pot. Heat over medium until just before it starts boiling.
- Once mixture starts bubbling, turn the temp to low and simmer for 30 minutes. Think more “keep it warm”, than any kind of active simmer.
- While the pot is simmering, prepare your fermenter bucket: Wash and sanitize a 2 gallon plastic fermenter, lid, stopper, and air lock.
- Place yeast nutrient and pectic enzyme into the plastic fermenter. Affix the stopper to the lid of the fermenter, cover and set aside.
- Once the 30 minutes are up, cover the pot, remove from heat, allow to cool. It doesn’t have to be all the way to room temperature, just cool enough that if it splashes on you, it won’t hurt - that’s a good guideline!
- Once cool, carefully pour passionfruit mixture into the fermenter.
- Affix air lock to lid, cover the bucket, and allow to fully cool over night. For the sake of consistency in readings - and therefore accuracy in ABV calculations - this should be done where you plan to let the wine ferment for the next few months - usually a basement.
- The next morning, check the Specific Gravity and write it down in your notes, along with the date (optional)
- Add yeast to the fermenter bucket, stir with a long, sanitized spoon. Affix the lid, allow to sit for 24 hours.
- The next day, check to make sure that the yeast has started fermenting - there should be bubbles in the airlock, and/or foam in the liquid. Put the lid back on, allow to ferment for one week.
- After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized carboy. Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
- Using sanitized equipment, rack the wine off the sediment, into a clean, freshly sanitized carboy. Cap with sanitized airlock, leave it alone for another 1 month.
- Rack one more time, leave it for another 2 months or so.
- When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to back sweetening and bottling.
- Follow the instructions on your selected type of wine stabilizer to stop fermentation from restarting. For potassium sorbate, this needs to be done 2-3 days before bottling.
- Take a gravity reading if applicable, then back sweeten as desired, using sanitized equipment.
- Using sanitized equipment, rack the wine into clean, sanitized bottles. Cork.