How to make pineapple wine?
Wash and
peel sound mature fruits. Waste cores and trimmings from the pineapple canning
plants can be utilized for wine-making.
Crush the peeled fruit and press well to extract the juice. Strain
through a cheese-cloth or strainer. To one part of juice, add 1 cup sugar.
Shake well to dissolve the sugar and heat for 30 minutes to pasteurized. Cool
and add 1 tablespoon yeast to every 18 cups of the juice mixture into a
demijohn or any suitable container. Loosely plug the mouth of the container and
store in a safe place. Ferment for two or more weeks until fermentation is
complete, i.e., when no bubble is liberated. Pasteurize, then decant the clear
liquid into any suitable container and age for 2 to 3 months or longer.
To age
the wine, add well beaten egg white (1 for every 12 cups). Heat in a steam bath
at 55°-60°C for 15-20
minutes to clarify the wine. Filter the clear wine and pasteurize again before
bottling.
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