Utensils needed:
Wooden spoon
Clean big bottles
Utility bowl
Plate
Measuring cup
Ingredients:
4 cups sound, ripe bignay
3/4 cups sugar
4 cups water
1/4 teaspoon dry active yeast
Steps in processing:
A. Prepare the juice
1. Wash fruits and boil with equal amount of water to get extract.
2. Strain and measure.For every 4 cups of extract, add 3/4 cup sugar.
3. Heat to boil for a few minutes.
4. Place in container, cool and cover.
B. Ferment the juice
1. Add 1/4 teaspoon active yeast for every 4 cups of juice extract.
2. Set aside for 2 weeks or longer to complete fermentation.
C. Pasteurise the wine
1. Decant or separate the clear wine, and heat to 50 degress C to kill undesirable organisms.
2. In preparing for big scale, age for at least 9 months.
Source: Developer: Helen A. Maddumba Co-Researchers: Anthony Victor B. Lopez Fatima T. Tangan Agency: ERDS, DENR-CAR