MATERIALS: kalabasa peels & cores
1 kg
sugar
1 ½ c
yeast
½ tsp
vinegar starter 1 c
UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stovecheese
clothwide-mouthed glass jars
thermometer
PROCEDURE:
1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core.
3. Add ¾ c sugar for every 4 c diluted liquid.
4. Pasteurize at 60 - 65ºC for 10-15 minutes.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 - 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.
11. Label and store.
Source: DOST, picture from:seasite.niu.edu
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