bignay wine

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