Yes, you can make wine out of Guava. And they taste great. You can also make Guava Jelly.
How to make Guava Wine
- Select ripe and sound fruits.
- Cut into quarters.
- To 1 part fruits, add 2 parts water.
- Boil until the fruits are soft.
- Strain and measure the extract. To every three (3) parts extract, add 1 part sugar. Stir and measure the extract. Cool.
- To every 15 to 15 liters, add one-tablespoon yeast. Place in demijohns to ferment. This will take from two weeks or longer. When the fermentation is completed, transfer into wine barrels and age for at least one year.
How to make Guava Jelly
- Select equal mixture of green and ripe guavas.
- Wash and cut into halves or quarters.
- For every kilo of guavas, add 2 liters of water. Boil in enamel or stainless steel basin for 30 minutes.
- Strain thru a cheesecloth bag. Crush the pulp and boil again, using 1 liter of water. Strain and combine the 2 extracts. Measure. To every cup of the extract, add a cup of sugar and 1 tablespoon of calamansi juice.
- Boil once to dissolve sugar and strain. Cook over strong fire until the temperature reaches 1070-1080 until a soft ball is formed when the jelly is dropped in a cup of water.
- Pour in sterilized dry glass jars.