How to make Bignay Wine

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