A sweet and tingling, amazingly fragrant, delicious, simple and easy-to-make homemade guava wine.
Sun-dry a 10 litre food grade container for an hour.
Wash, rinse and drain the guavas. Wipe dry with a clean cloth and chop roughly to pieces.
Put the pieces in the container and tip in the yeast. Mix thoroughly with a clean, dry spoon. Close the lid and set aside.
Pour the water into a vessel and set on high heat. Tip in the sugar and stir till it dissolves fully.
Let the syrup boil for a couple of minutes. Switch off the heat and cover with a lid.
As soon as the syrup cools down to body temperature, pour it over the yeasted guava pieces and close the lid loosely (so as to allow the carbon dioxide formed during fermentation to escape).
Put the container upright in a cloth bag (or just use a clean cotton cloth) and secure it at the top tightly with a string as you do not want flies or other insects to get into your wine.
Keep undisturbed in a cool, dark place for 25 days (the cellar would be ideal, see note).
Filter the wine using a clean, dry cotton or muslin cloth, or just siphon off the clear wine from the top with a steady hand, leaving the sediment undisturbed. Store in strong glass bottles and serve chilled. Enjoy!
As guava wine ages, it matures, turning a clear, rich, dark brown in color, becoming stronger and lighter, while still retaining its distinctly enchanting perfume.
My guava wine matured in 25 days as I used baker’s yeast. If you are using wine yeast, the wine may take 45 days or more to mature. You know that the wine is mature enough to use as soon as the bubbles stop forming.
Ageing brings color, strength and richness to the wine.