My first batches were Papaya and Mango.. After 4 rackings it was as good as any white wine Ive ever tasted and I have friends in white wine country..Alsace !!
I used Bread yeast for that batch and fermented in Gallon glass bottles..
The 5 gallon water bottles are also good just make sure they are full to the top..(No air whatsoever)
Put a large balloon over the neck with a pin hole in to release gasses.
I was told to try Rambutan next time as they are about the closest thing to grapes in the R.P..
I might even try Lanzones when they come into season and get cheaper.
Obviously Steve..Find the coolest place in the house otherwise the fermentation process is a bit to fast.. Also I was told to drink it after 3 rackings as they reckoned after about 6 months the temp here might begin to spoil it..
Thats what I did.
Good luck.. but next batch try to get some Champagne wine yeast sent from the UK.. That stuff survives up to about 18% Alcohol!!