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Ingredients
Duhat juice, freshly extracted water sugar yeast Procedures: Sort the fruits and exclude spoiled fruits. Wash the fruits to remove dirt. Crush the fruits with the hands or a potato crusher without bruising the seeds. Press the fruits with the aid of sinamay or cheesecloth. Add water to the residue equal to the juice extracted and heat to boiling point. Strain. google_protectAndRun("ads_core.google_render_ad", google_handleError, google_render_ad); Combine the first and second extracts and measure. For every given volume of extract, add l/3 volume of sugar and heat to 70 degrees centigrade until scum is formed on the surface of the liquid. Cool and add one teaspoon of yeast to every 20 liters of the sweetened juice and transfer to wine barrels or dama juanas. Set aside to ferment for a month or until no more bubbles of carbon dioxide gas evolve. Set aside further for another month. Pour the clear liquid into another container and let age in barrels for at least one year before clarifying. |
CEBU JOURNAL
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