Fruits can be transformed into wine through a process called fermentation. All it takes is heating to bring about the chemical reaction plus other ingredients.
Choice of fruit varieties.
Grape is not the only fruit which we can make good-quality wine. Natives fruits such as cashew (kasoy), duhat, pineapple, guava, banana and bignay can be also processed into good wine. Other less familiar, yet excellent sources of wine are lipote, balubat and katuria.
The lipote resembles the duhat, except for its round shape and black skin. Its white flesh become sweet when ripe and it also known as duhat matsing.
Another native fruit, the balubat, is like siniguelas, green when unripe and reddish-orange when mature. It has white flesh with seeds like that of prunes and taste very sour even when ripe.
The katurai is similar to the tiessa, green when unripe and yellow when ripe. Its flesh is yellow and sour with seeds like those of nangka. It is also have plenty of latex, a sticky juice.
The fruits should be sweet enough; otherwise, add cane sugar to the ingredients. Make sure the fruits are ripe and free from bruises and diseases.
Wash the fruit very well and peel if necessary. Crush or mash to extract the juice. Use a fruit press or crush by hand and then strain the juice through a strong piece of cheesecloth.
Add water twice the a month of the extracted juice, then add sugar if necessary.
Pasteurize the juice using the double boiler. This may consist of a kettle that can be placed within a much bigger kettle containing water. Prepare cheesecloth or any filter cloth, a spoon and a container for the pasteurized juice. Clean and sterilize all these boiling water before using.
Filter the juice into the small boiler and place inside the bigger boiler. Put water in the bigger one up to the level of the juice. Heat the set-up at 63 degree Celsius for 30 minutes, or at 72 degree Celsius for 15 seconds. Gently stir while heating.
afterwards, cool the juice immediately by exposing the container to cold running water. Stir the juice continuously, until sufficient cool. Add a pinch of baker’s yeast or commercial yeast preparation which is commonly sold in the grocery stores.
Aging the wine.
In a glass or enameled container, place the mixture and then cover with piece of cloth. after about 48 hours, transfer to a wooden barrel (preferably oak) or a demijohn (garapon). Plug holes with cotton and keep the barrel or container undisturbed in a darkquite place for about three months.
After this period, heat the wine in a steam bath to a temperature of 50 degrees to 60 degree Celsius. Do this by exposing the container to steam. Add well-beaten eggwhite, about five cubic centimeters (cc) of eggwhite for every one liter of wine, stir and then cool.
Filter the mixture and throw out the residue. Afterwards, heat the wine at 80 degree Celsius for 20 minutes.
Make sure that the aged wine looks clear before putting in clean, sterilized bottles. Use a siphon to transfer the wine.
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