PINEAPPLE WINE MAKING

TOOLS, UTENSILS AND EQUIPMENT NEEDED:

 Knife
 Utility tray
 Chopping board
 Measuring spoon
 Measuring cups
 Wooden spoon
 Sterilized jar or bottles
 Stove
INGREDIENTS:
 1pc ripe Pineapple
 1 cup Water
 ¼ cup Sugar
 1/8 tablespoon Yeast
PROCEDURE:
1. Pare the pineapple and chop. Measure and add water. (1 part of water to every part of pineapple).
2. Boil until fruits are soft. Cool and strain.
3. Add sugar to the extract (1 part of sugar to every 4 parts of pineapple extract). Stir and boil.
4. Cool and place in a glass container or demijohn (with cotton ping).
5. Inoculates with yeast (1 table spoon yeast to every 4 liters of juice).
6. Ferment for a month. Decant into wine barrels and age for 2 years.
7. Clarify with the use of egg white (8 egg whites forever 30 liters of wine).
8. Proceed as in the clarification of banana wine.
9. Siphon into demijohn filter wine and bottle.

COCONUT WINE MAKING

TOOLS, UTENSILS AND EQUIPMENT NEEDED:
 Knife
 Utility tray
 Chopping board
 Measuring spoon
 Measuring cups
 Wooden spoon
 Sterilized jar or bottles
 Stove
INGREDIENTS:
 2 cups of juice extract of apple
 2 cups of Water
 1/8 cup Sugar
 1/8 tablespoon Yeast
 1 pc. Calamansi
PROCEDURE:
1. Mix sugar in 2 cups warm water.
2. Add juice and mx thoroughly.
3. Dissolve yeast in 2 tablespoon warm water then add juice.
4. Add calamansi in juice and mix well.
5. Pour the mixture into the container and then put it in a sterilized bottle for 30 days.

COCONUT WINE MAKING

TOOLS, UTENSILS AND EQUIPMENT NEEDED:
 Knife
 Utility tray
 Chopping board
 Measuring spoon
 Measuring cups
 Measuring glass
 Wooden spoon
 Sterilized jar or bottles
 Hydrometer
 Stove
INGREDIENTS:
 2 cups coconut water
 1/8 cup Sugar
 1/8 tablespoon Yeast
PROCEDURE:
1. Strain coconut water and measure. Add sugar for every 5-parts coconut water, add 1 ½ parts sugar.
2. Stir and boil to dissolve the sugar. Measure sugar content by means of hydrometer to produce 22-23 brix.
3. Allow to cool and place in glass jar or demijohn.
4. Cover mouth with cotton or clean cloth. Closely cover with proper to protect from dust.
5. Maculate with 2 tablespoon yeasts to every liter of the sweetened juice.
6. Let ferment for about one wine with egg (8 egg white for every 20 liters wine
7. Siphoning into clear and sterilized bottles.

GRAPES WINE MAKING

TOOLS, UTENSILS AND EQUIPMENT NEEDED:
 Knife
 Utility tray
 Colander
 Chopping board
 Measuring spoon
 Measuring cups
 Measuring glass
 Wooden spoon
 Sterilized jar or bottles
 Hydrometer
 Stove
INGREDIENTS:
 2 cups of Juice extract
 2 cups of Water
 1/8 cup Sugar
 1/8 tablespoon Yeast
 1 pc Calamansi
PROCEDURE:
1. Mix sugar in 2 cups warm water.
2. Add juice and mix thoroughly.
3. Dissolve yeast in 2 tablespoon warm water then add juice.
4. Add calamansi in juice and mix well
5. Pour the mixture into the container and then put it in a bottle for 30 days.

GUAVA WINE MAKING

TOOLS, UTENSILS AND EQUIPMENT NEEDED:
 Knife
 Utility tray
 Colander
 Chopping board
 Measuring spoon
 Measuring cups
 Measuring glass
 Wooden spoon
 Sterilized jar or bottles
 Hydrometer
 Stove
INGREDIENTS:
 3 cups of juice extract
 3 cups of Water
 1 cup Sugar
 1 tablespoon Yeast
 1 pc Egg (egg white)
PROCEDURE:
1. Select ripe and sound fruits. Cut into quarters. To 1 part add 3 parts waters.
2. Boil until the fruits are soft.
3. Strain and measure the extract. To every 3 parts extracts, add 1 part sugar.
4. Stir and heat the extract. Cool.
5. To every 3 parts extracts, add 1 tablespoon yeast.
6. Place in demijohns to ferment. Fermentation will last from 2-4 weeks.
7. When fermentation is completed, transfer into oak barrels and age for 2 years.
8. Clarify the wine with egg white. Proceed as in the clarification of kasuy wine.
9. Filter the wine and bottle by siphoning into clean sterilized bottles.