Peel the Paw Paws, discard the seeds and cut the fruit into small pieces.
In a large stainless-steel pot, bring one gallon of water to a boil. Once boiling, add the Paw Paw pieces, granulated sugar, and chopped golden raisins to the pot. Stir the mixture well until the sugar is fully dissolved.
Turn off the heat and allow the mixture to cool to room temperature. Once cooled, transfer the mixture to a sanitized fermentation vessel.
Add the acid blend, pectic enzyme, yeast nutrient, and wine yeast to the mixture in the fermentation vessel. Stir well to combine.
Cover the fermentation vessel with a lid or airlock and leave it in a cool, dark place for fermentation to occur. This process should take about 4 to 6 weeks.
After fermentation is complete, transfer the wine into sanitized bottles, using a siphon to avoid disturbing the sediment.
Seal the bottles and store them in a cool, dark place for at least 3 months before enjoying your homemade Paw Paw Wine.
Paw paw fruit, also known as Asimina triloba, is a native fruit to the Eastern United States. It's the largest edible fruit indigenous to the United States. The fruit has a rich history, having been a significant part of the native diet, and continues to be a cherished, though rare, delicacy today.
The taste of Paw paw fruit is unique and delightful, often described as a cross between a banana and a mango with a custard-like texture. Its tropical and slightly tangy flavor makes it a versatile ingredient for a variety of culinary creations, including the delectable Paw Paw Ice Cream.
Great question – check out our marketplace where you can buy Paw paw Fruit directly from foragers and cultivators.
Read more here about Paw paw Fruit.