Alcoholic fermentation

Alcoholic Fermentation

Select the best fruit

Wash it with hot water

Cover it with tap water and two spoons of bleach. Rest for 15 minutes

Heat 10 liters of water up to 100 degrees Celsius and add 2 kg of panela

Wash it twice with room temp. water and one with hot water

Put the fruit in the blender. Then pour it in the 20 liter container

Begin to extract the juice by hand. (For carrot use extractor)

Take 5 grams of yeast and mix it with a cup of water. Pour it in the container.

Add a teaspoon of MAP (NH4H2PO4) to the container and mix until it is homogeneous

NH4H2PO4 is a nutrient for the yeast. The has to be space for air in the container for fermentation to happen

Make sure the pH is between 3 and 4

If not, add lemon juice if it is too high or amonia solution if it is too low

Close the container with a rubber cap with a hose to let the CO2 leave

At the other side of the hose fill half a bottle with water. This is to close air entrances to the containers

Shake the container twice a day for the first three days

Since day 4, add 1/4 of a pound of Panela for 4 days.

Also shake everyday

Make the first transfer at day 8. This to eliminate impurities

Use a disinfected strainer or sieve

Leave the process alone for 4 weeks

Do the second transfer

Use fabric or nylon. Might do more tranfers depending on the state of the wine

Leave the wine in a cold place

Add between 0.2% and 0.017% of a K2S2O5 solution to the wine

To prevent the growth of microorganisms

When it is clarified enough, take out the left impurites and bottle the wine

Refrigerate it in order to avoid the decomposition made by oxygen