Sapota Wine Recipe D.I.Y. - Build The Bottle

Sapota Wine Recipe D.I.Y.

Sapota Wine Recipe D.I.Y.

Sapota Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Sapota Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Sapota Wine Recipe in the world.

Warning some Sapota’s may be dangerous do your own homework.


  • 5 pounds of sapota
  • 2 gallons of water
Step 2
  • 2 tsp of yeast nutrients
  • Use a good Red wine yeast.


  • 2 Caroboy’s or fermenting containers
  • Fruit Press
  • Straining bag
  • Siphon
  • Airlock
  • Airlock bungee


Step 1

Clean and crush your sapota for the juice and put into your carboy.

Pour in an equal amount of water.

Step 2

After 24 hours add your yeast and the rest of stage 2 and cover your fermenter.

Take the sugar gravity with your hydrometer Starting Specific Gravity (S.G.) should be between 1.085 – 1.090

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 – 5 days your S.G. should be about 1.040.

Step 3

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Step 4

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock.

You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Step 5

Let wine sit for a couple of months before drinking.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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