The making of fruit wine is easy by following the following procedures:
1 Selection and preparation of fruit. Any fruit containing sufficient sugar may be used for making wine.
If sugar is lacking in the fruit, cane sugar may be added .The flavor which the wine acquires depends largely on the kind of fruit used.
Fruits should be ripe and free from bruises and diseases. They should be gathered at the proper stage of maturity.
Wash the fruit very well and peel if necessary.
2. Preparation and pasteurization of Juice. Fruits are crushed or mashed to extract the juice.
A press is recommended for doing this but hand-crushing and straining through a piece of strong cheese cloth will do also .Dilute the extracted juice with two parts of water to increase the amount of fermentable material. Add sugar if necessary. The sweetened juice is then pasteurized to kill micro-organisms which may cause spoilage. Cool the mixture.
3. Fermentation. To insure an efficient fermentation process add a small baker’s yeast or commercial yeast preparation (commonly sold in grocery stores) to the mixture.
Place the whole mixture in an open glass or enameled container cover with a piece ofcloth or fine mesh. Fermentation generally is well under way by the froth producedby the preparation mixture.
4. Storing and Aging. When the fermentation is well under way, transfer the mixture to a suitable wooden barrel l (preferably oak) or a demijohn (Dama Juana) or other similar containers. Plug in a dark, quite for about months or until no more gas evolve.
5. Clearing of wine .Heat the aged wine in a steam bath to a temperature of 50 degree Celsius to 60 degree Celsius . Add 5 per cent well beaten egg white (5 egg whites to one liter of wine). Stir to maintain the temperature for 15 to 20 minutes and cool. Siphon and filter.
6. Pasteurization. Filter the mixture, throw out residues and heat at 80 degrees centigrade for 20 minutes to kill organisms that may cause spoilage.
7. Bottling. Bottle the aged and clear wine in clear and sterilized bottles.