How to make Guava Wine

1 Large latex balloon - (11-16 inches when inflated)

1 or 2 strong rubber bands

1 Gallon size bottle or jar (This is your wine making container plastic or glass is fine)

Large Stock Pot

Funnel

Large Stock Spoon (metal or plastic)

Bottles to store the final product of wine

Begin by washing your hands with warm water and disinfectant soap.

Sterilize all your tools, pots, bowls, bottles, and area with boiling water.

Add the 5 liters of water and brown sugar on a medium heat into the stockpot, stirring until completely dissolved.

Once the sugar is dissolved, remove it from the heat and cool to room temperature.

Wash and rinse the guavas and place them into a pre-sanitized bowl.

Place the fruit into the wine-making container by cutting them into chunks small enough to fit through the bottle's opening or mash the guava and pour it into the container using a pre-sanitized funnel.

If using any or a combination of any of the optional ingredients at this time, repeat Steps 4-6 and add to the wine-making container.

Once the sugar water has cooled to room temperature, add the yeast and stir until completely dissolved before adding to the wine-making container.

Wash the balloon with warm water and disinfectant soap to ensure it is properly sterilized and make sure it has no holes.

Cover the opening of the wine-making container with the sterilized balloon and the rubberband(s) to create a seal.

Place the container in a cool dark place where it will not be disturbed and allow it to rest there for around 6 weeks.

As the weeks pass, check on the wine to see the balloon has inflated. This happens the gasses are released during the fermentation process.

Once the balloon deflates, which should happen around week 6, the wine should be ready, and you may move on to the next step.

Carefully pour the liquid from the container without disturbing the sediment using a strainer or cheesecloth to filter the wine and remove any residue.

DO NOT try to remove more liquid by pressing or squeezing it from the sediment as this will make for a cloudy wine; discard the residue.

Pour the wine into sterilized bottles that can be sealed.

Serve at room temperature or chilled.

Store with a tight seal in a dark, cool place. Note the longer it is stored, the stronger the wine.

A 1-gallon bottle of filtered water can be used for your wine-making container.

Brown or white sugar can be used; however, brown sugar will increase the alcohol content and add to the color and flavor.

You do not have to use the balloon, and an alternative option would be to cover the wine-making container with something that would allow the gasses to escape and prevent anything from getting into the wine. For instance, some cheesecloth is secured over the opening with rubber bands.