PROCESS

NOTES

Pulp

Procedures to produce pulp shown in Diagram 3.1.

Mix ¬ sugar syrup

Mix a 20% solution of sugar in correct proportion with pulp.

Ferment ¬ yeast + nutrient

Add yeast (2% by weight of pulp/sugar) and yeast nutrient (approx. 1 g per litre). Fit airlock (Fig. 10) and maintain temperature at 30° C. Ferment for 3-7 days or until gas production ceases.

Filter

Remove yeast and fruit pulp through fine cloth, sterilised by boiling for at least 10 min.

Clear

Replace in fermenter and add clearing agent (e.g. gelatine). Some pulps (e.g. banana, citrus) may also need pectolytic and/or amylolytic enzymes to produce a crystal clear wine. Decant cleared wine from sediment.

Fill/seal ¬ Bottle + cork

Bottles sterilised by boiling in water for minimum of 10 min. Fill into cold bottles. Simple bottle capping machines are available (Fig. 15).