"I am looking for a recipe for dragonfruit wine." One of three requests....
The dragonfruit, or dragon fruit if you prefer, is the name variously given to Hylocereus undatus and Selenicereus megalanthus. It is also known as the red piyata, thang loy, dragon pearl fruit, strawberry pear, cactus fruit, and, in the case of Selenicereus, yellow pitaya.
The name "Hylocereus" is from the Greek "hyle"--meaning "thicket"--and "cereus"--meaning "candle"--and they are a type of pipe-organ cactus, although their trunk and branch segments are not round. These cacti can form very dense thickets and are cultivated for barriers, for their large, white or yellowish-white, strongly scented flowers, and for their spineless, very tasty fruit.
The flesh of the Hylocereus may be white or various shades of red whereas that of Selenicereus is white only, but their fruit are both sweeter and smaller. Numerous small seeds are embedded in the flesh and may be eaten. The fruit of Selenicereus has many fine spines which rub of upon ripening. Hylocereus fruits have many scales. They contain glucose, fructose, and sucrose sugars.
The fruit are eaten raw, made into refreshing drinks, or dried for later use. Of course, they also make a very good wine, for which they may be washed and chopped with their outer skin intact or peeled to the white pulp and then chopped. Chopping the whole fruit gives the resulting wine a bit of a tint.
Put water on to boil. Meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it coarsely. Put chopped fruit, acid blend, 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 6-8 hours. Add pectic enzyme, stir, recover primary, and set aside another 6-8 hours. Add activated yeast. Stir daily for 7 days. Strain through nylon straining bag and squeeze juice out of 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 3 weeks, and, if no renewed fermentation, rack into bottles. Like most wines, it should improve with age. [Author's own recipe]
My thanks to those who requested this recipe.