Ingredients needed for Red Dragon Fruit Wine, (Red Variety Hylocereus); 6 lbs ripe red fleshed Dragon

fruit 2 lb sugar 6 pts water 1 crushed Campden tablet Note; Campden tablets can be purchased bulk from most winemaker suppliers under its chemical name, potassium metabisulfite. For sanitizing bottles, primaries, secondaries, funnels and other equipment. Also see Potassium Metabisulfite and Sodium Metabisulfite. 1-1/2 tsp acid blend 1 tsp pectic enzyme 1 tsp yeast nutrient 1 pkt wine yeast

Directions;

First wash and chop the dragon fruits with their outer skin intact or peeled to the red pulp and then chopped. Chopping the whole fruit gives the resulting wine a bit more of a tint.

Put water on to boil. Meanwhile, carefully trim the excess stems/or remove skin from the fruit, wash the Dragon fruit well, and chop it coarsely. Put chopped Dragon fruit, sugar and yeast nutrient into primary. When water boils, pour into primary and stir until sugar dissolves. Cover with a sanitized cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 7 days. Strain through nylon straining bag and squeeze Dragon Fruit juice out of the Dragon Fruit pulp. Transfer liquid to secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Like most wines, it should improve with age.

Dragon Fruit wine in commercial production is still in the infancy stage, but its catching on as a new trend fast. Theres a few Dragon Fruit Wine producers now, but there almost all in asia and commercial production within the U.S. has a few start ups but there not on the market yet. Heres one producers two main Dragon wine products from Malaysia.