"What about papaya wine?" Shirleen Hart, El Paso, Texas
One day I was shopping in my local supermarket and they had a bin of fresh papayas from Mexico. The price was right and so I bought two rather large ones. That night I began my first papaya wine. The recipe follows. You will notice no pectic enzyme is used to reduce the fruit pulp. The flesh is soft when ripe and the inner peel is rich in natural pectic enzyme. Make some and enjoy its unique color and flavor. If the fruit are not large, buy 3 or 4.
Put water on to boil. Meanwhile, peel the papayas thinly, so the green inner peel is still on the flesh. Retain the outer peel. Cut the fruit in half lengthways, remove the seeds with a spoon, and slice and dice the flesh. Pour diced flesh and the outer peeling into a nylon straining bag, tie the bag closed and put in primary. Mash the flesh with your hands or a sterilized potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient. Cover and allow to cool to room temperature. Add yeast. Squeeze bag 2-3 times daily for 10 days. Drip drain bag, squeeze gently to extract extra juice, allow to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilize, sweeten to taste with sugar water (see button below), wait 10 days, and rack into bottles. Age this wine 6-12 months before drinking, preferably in a dark place. Serve chilled or over ice. [Jack Keller's own recipe]
My thanks to Shirleen Hart of El Paso, Texas for the request and Julio Rodriguez for a follow-on question that resulted in an update.