Pineapple Wine

MATERIALS AND APPARATUS 3-5 ripe pineapples 5Kg refined sugar Juicer Stove or heating plate Cheesecloth Pitcher Container for storage

Pots and pans Rubber Tubing Rod for stirring Large Pot Measuring Spoon

PROCEDURE 1.) Clean all materials, sterilize if possible. 2.) Wash and peel mature pineapples. 3.) Juice the peeled fruit with the use of a juicer. 4.) Strain the juice with the use of a cheesecloth and strainer. 5.) To one part of juice, add three parts of water. 6.) For every four parts of water/juice mixture, add one part sugar. 7.) Mix well to dissolve the sugar and heat to boiling for 30 minutes to pasteurize. 8.) Cool to about 40°C. 9.) Add one teaspoon of yeast for every 18 cups of the juice mixture. (4 cups = 1L) 10.)Pour the mixture into a container, stopper the mouth of the container with cotton and store. 11.)Let the mixture ferment for two weeks or until no more bubbles are liberated. 12.)Clean and prepare all materials, sterilize if possible. 13.)After fermentation, pasteurize mixture by boiling for 30 minutes. 14.)Cool to about 40°C. 15.)Decant the liquid into containers and seal tightly. 16.)Let the decanted liquid age for 2 months or more. 17.)Clean and prepare all materials, sterilize if possible.

18.)Add 1 well beaten egg for every 4L of aged wine and heat in a steam bath to a temperature for 55°C or 60°C to clarify the wine. Stir and maintain the temperature for 15 to 20 minutes then cool. 19.)Remove egg whites and transfer wine to bottles. 20.)Stopper tightly and store in a cool, dry and dark place.