Winemaking

Duhat Wine | Work from Home, Livelihood, and Business Ideas

Ingredients

Duhat juice, freshly extracted
water
sugar
yeast

Procedures:

Sort the fruits and exclude spoiled fruits.  Wash the fruits to remove dirt.

Crush the fruits with the hands or a potato crusher without bruising the seeds.

Press the fruits with the aid of sinamay or cheesecloth.

Add water to the residue equal to the juice extracted and heat to boiling point.  Strain.

Combine the first and second extracts and measure.  For every given volume of extract, add l/3 volume of sugar and heat to 70 degrees centigrade until scum is formed on the surface of the
liquid.

Cool and add one teaspoon of yeast to every 20 liters of the sweetened juice and transfer to wine barrels or dama juanas.  Set aside to ferment for a month or until no more bubbles of carbon dioxide gas evolve.

Set aside further for another month.  Pour the clear liquid into another container and let age in barrels for at least one year before clarifying.

Kasoy (Cashew) Wine | Work from Home, Livelihood, and Business Ideas

Here’s how to make wine from Kasoy (Cashew nuts).

Ingredients:

5 cups of fresh kasoy extract
1 cup sugar
Fleischman’s yeast

Procedures:

Select sound and ripe kasoy fruits.  Wash and remove the nuts.

Crush the fruits preferably through a wooden crusher or extract the juice by pressing  (Do not use iron utensils).

Measure the juice.  For every five parts of juice add one part of first class sugar.

Heat the unsweetened juice to 70 degrees centigrade.

Cool to room temperature for at least one hour.

Add one tablespoon of yeast to every 15 to 20 liters (one dama juana) f the juice and loosely plug the mouth of the container with cotton.

Set aside for at least two weeks or longer to complete fermentation.

Pour the clear wine into another container and heat to 50 degrees centigrade to kill undesirable organisms.

Age in oak barrels for a year or more.

How to Make Banana Wine | Work from Home, Livelihood, and Business Ideas

Here are the steps to prepare banana wine.


Ingredients:

l part of peeled bananas, cut into pieces (lakatan, saba)
1-1/2 parts water
½ cup sugar
Fleischman’s yeast

Procedures

1.Wash the bananas, peel and cut into pieces.  Add water and boil for about five minutes.
2.   Allow to stand until the following day
3.   Strain.  Add sugar and heat.
4. Place in clean glass container or dama juana and add one tablespoon of yeast for every 20-25
liters of boiled sweetened juice.

5.Plug mouth of container with a clean piece of cloth.

6.Allow to stand until fermentation is completed (about two – three weeks).

7.Siphon out the clear fermented liquid, filter and transfer to a  sterilized oak barrel for aging.               Cover the hole with a wooden plug and  seal with melted paraffin.
8. After aging for at least two years, clarify the wine by heating to about 60 degrees centigrade with
egg whites (1 egg white for every 25 liters of wine ) for about 30 minutes.

9.Allow to cool.  Then, transfer to containers which must be completely filled to prevent the wine from turning sour.  Wine should be siphoned and filtered into clean, sterilized bottles.  Keep in a
cool, dark, quiet place where bottles are undisturbed.


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