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  • Bignay Wine

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    Yenny Melliza Ongsuco
    212 views1 page
    This document provides instructions for making bignay wine, including a list of necessary utensils and ingredients. The steps involve preparing the bignay juice by boiling and straining the fruit, adding sugar and boiling the mixture. The juice is then fermented for 2 weeks by adding yeast. Finally, the wine is pasteurized by heating to 50 degrees C to kill organisms before aging it for at least 9 months.

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    This document provides instructions for making bignay wine, including a list of necessary utensils and ingredients. The steps involve preparing the bignay juice by boiling and straining the fruit, adding sugar and boiling the mixture. The juice is then fermented for 2 weeks by adding yeast. Finally, the wine is pasteurized by heating to 50 degrees C to kill organisms before aging it for at least 9 months.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    212 views1 page

    Bignay Wine

    Uploaded by

    Yenny Melliza Ongsuco
    This document provides instructions for making bignay wine, including a list of necessary utensils and ingredients. The steps involve preparing the bignay juice by boiling and straining the fruit, adding sugar and boiling the mixture. The juice is then fermented for 2 weeks by adding yeast. Finally, the wine is pasteurized by heating to 50 degrees C to kill organisms before aging it for at least 9 months.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    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. Pasteurize the wine

    1. Decant or separate the clear wine, and heat to 50 degrees C to kill undesirable
    organisms.
    2. In preparing for big scale, age for at least 9 months.

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