Passion Fruit Quickie; Recipe

At the end of last year i made a number of different quickie brews. One stood out from amongst the crowd, passion fruit. So i decided to do it again, but by the time i got around to starting it i found that i couldn't source the same ingredients. I was committed by then, so i had to adapt, and the result is a different recipe to last years, but the method is the same. I'm optimistic, with good reason, to expect a good result, and that's why i've made 5 gallons (30 bottles) of it. These wines, quickies, are a brewer's delight, they make something astoundingly good quality, in a 6-8 weeks, very cheaply. So you get to drink table wine while you let the best stuff age. Believe me, you won't be disappointed by the quality of these wines so don't hesitate to try one! This is not prison hooch, it's great quality. And if you're doing time but shouldn't be then you can probably pull this off, or something similar enough.

Recipe, 5 Gallons

5 Litres Red Grape Juice (Asda, pure, pressed)
5 Litres Passion Juice (Rubicon)
3.3 Kg sugar
5 TSpoon Citric Acid
4 TSpoon Pectolase
3.5 TSpoon Yeats Nutrient (Tronozymol)
Yeast (GV5).
Water to 5 gallons

Original Gravity 1075

And a piccie of the ingredients

Method

Pour the juices into a fermenting bin.
Dissolve the sugar in hot boiled water (1-2 gallons is enough) and add to fermenting bucket.
Dissolve pectolase, citric acid in warm water and add to bucket.
Add water to 5 gallons.
Stir sloshily for a few minutes (i use a whisk) to add air to the mix, yeast needs dissolved oxygen to bud (breed).
Add yeast nutrient, stir and then sprinkle yeast onto the surface.

After a few days decant to secondary fermentation under airlock. The after another week or so, when the fermentation has slowed or stopped, rack to demi-johns. At this point add, if you wish, campden tablets, potassium sorbate and finings. You'll find instructions on the packets and they are easy to follow, there's no special kit or practices required. wait until the wine has cleared and if you need the demi-johns or want to drink the wine then bottle it. Or keep it natural, and wait to ensure the fermentation has finished before bottling. You'll be bale to tell if it's a good tim because the gravity won't change for a few weeks and will be below 1000. like 990 - 998.

Discussion.

The fruit juice i used turned out to have 1/2 as much passion fruit in it as last years choice. I didn't know when i bought it. Nevertheless this wine is really a crisp white/blush or even rose of table wine quality with a hint of passion fruit. "Hint" is the crucial word. So i'm not worried.
The choice of yeast wasn't the same as last year. i was caught having to use what i had in the cupboard. But seeing as i've had good results with GV5 before i didn't hesitate to use it again.