NOTES

PROCESS

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.

Distill

Heat to 70-80° C depending on the altitude above sea level and collect the distillate fractions in a condenser.

Standardise

Adjust the alcohol (ethanol) content to 15-25% by volume for fortified wine, and for a spirit using a hydrometer 30-50%.

Fill/seal ¬ Bottle + cap

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