How to Make Duhat, Banana, Bignay, and Kasoy Wines for Special OccasionsFitness Equipment
“Any fruit containing sufficient sugar to taste may be used for making wine. If sugar is lacking in the fruit, cane sugar may be added. The flavor which the wine acquires depends largely on the kind of fruit used.”
1. Cut the peeled bananas into halves. For every kilo of bananas, add 1.7 liters of water. Heat to boiling point and continue heating for five more minutes.
2. Allow the peeled bananas to stand until the following day. Strain through a clean sinamay cloth. For every 9 liters of hot juice, add 2.9 pounds of sugar. Place in a glass container and add ½ tablespoonful of yeast.
3. Plug mouth of container with a clean piece of cloth and loosely cover it with a piece of paper or cotton to protect it from dust or dirt. Set aside for 2 to 3 weeks to ferment. After fermentation is completed, siphon out the clear fermented liquid. Transfer it to sterilized oak barrel for aging.
4. Aging of banana wine takes from 1 to 2 years. The aged wine is clarified by heating it to 60 degrees Centigrade after mixing it with egg white. Heating should last for 30 minutes. After cooling, place it in demijohns which must be filled to prevent the wine from turning sour.
5. In bottling the wine, siphon and filter it into clean and sterilized bottles.
1. Wash the fruits to remove dirt and spoiled parts. Crush with the hands or potato crusher without bruising the seeds. Extract the juice by passing through sinamay or cheese cloth. To the residue, add water which is equal to the extracted juice and heat to boiling. Strain.
2. Combine the first and second extracts and measure. To every 3 parts of the extract, add one part of first class refined sugar and heat to 70 degrees Centigrade. Cool.
3. Add one teaspoonful of yeast to every 20 liters of the sweetened juice. Transfer to wine barrels or demijohns. Set aside to ferment for a month or until no more bubbles of carbon dioxide gas are given off. Set aside for another month. Decant the clear liquid and age in barrels for at least one year.
1. Choose sound and ripe kasoy fruits. Wash and remove the nuts. Crush the fruits, preferably through a wooden crusher or extract the juice by pressing. Measure the juice.
2. To every 5 parts of kasoy juice, add one part of first class refined sugar. Heat the sweetened juice at 70 degrees Centigrade. Cool to room temperature for at least one hour.
3. Add one teaspoonful of yeast to every 15 to 20 liters of juice. Loosely stopper the mouth of the container with cotton. Set aside for at least 2 weeks or longer to complete fermentation. Decant the clear liquid into wine barrel and age for at least a year or more.
1. Select sound, ripe berries and wash. Boil the berries with an equal part of water and extract the juice. Strain and measure. To every 5 parts of the extract, add one part of the first class sugar. Heat to boiling. Place in a suitable container. Allow to cool. Add one tablespoonful of yeast to every 15 to 20 liters of extracts. Allow to ferment.
2. When fermentation has stopped, decant the clear wine and heat to 50 degrees Centigrade to kill undesirable organisms. Transfer in oak barrels to age for one year or more.
To insure success in wine making, see to it that all utensils are clean and if possible sterilized in boiling water. Before using barrels for aging, they should be sterilized with burned sulfur. This can be done by putting ignited powdered sulfur into a small can that can be lowered inside the barrels by tying with a piece of wire.
Adapted from: The Farmer’s Guide, July 1976.