How do you make alcohol from fruit?!
2 lb fresh fruit or 20 oz canned fruit
2 lb sugar
1 teaspoon tannin
2 teaspoons citric acid
1 teaspoon yeast nutrient
wine yeast
water to 1 gallon liquid
If the fruit has a high pectin content (jells easily) it will be desirable to add 2 tablespoons of depectinizer to assist in breaking down the pulp. A mild flavored fruit may be used in greater quantities than one which has a strong flavor. There is nothing wrong with blends of compatible fruits, and indeed some of the best wines are blends. Bananas and raisins are particularly valuable since they give body to the wine without dominating the flavor.
RAISIN JACK
3 lb raisins
1 lb sugar
juice of 2 lemons
water to 1 gallon
The raisins should be chopped or ground in a food blender with the lemon juice. Heat the sugar and water to boiling to dissolve and pour over the raisins. If a cup of raisin pulp is held out until the water cools, it will likely supply the natural yeasts needed to start fermentation. Let ferment in a primary fermentor for 6 to 7 days. Strain off the sediment and place in a secondary fermentor with an airlock for 1 to 2 weeks. When the fermentation has ceased and the wine has cleared, put into bottles and seal.
This is nothing more than "Jungle Juice" of World War fame, but the product is generally liked and the wine can be sampled immediately. A really superior wine can be made using raisin in more sophisticated recipes with a good yeast.
PINEAPPLE WINE
2 cans sliced or crushed pineapple (20 oz total)
1 1/2 lb sugar
2 teaspoons citric acid
1/2 teaspoon tannin
1/2 teaspoon yeast nutrient
wine yeast
water to 1 gallon
Finely chop the pineapple or put through a blender to assist in extraction. Dissolve the sugar in 2 quarts of boiling water. Allow to cool to near room temperature and add pineapple, juice from the can, tannin and nutrient. Add sufficient water to bring the total volume to one gallon. Add yeast starter, ferment and bottle as described above.
MANDARIN ORANGE WINE
2 cans mandarin orange slices (20 oz total)
2 lb sugar
1/2 teaspoon citric acid
1 teaspoon yeast nutrient
wine yeast
water to 1 gallon
Crush or blend the orange segment with the juice in the cans. Dissolve the sugar in 2 quarts boiling water, add the citric acid, tannin and nutrient. Pour in the orange pulp and juice. Add water to make one gallon by volume. When the mixture is near room temperature, add yeast starter and ferment as described above.
PAPAYA WINE
2 cans papaya (20 oz total) or 2 lb. fresh fruit
2 lb sugar
2 teaspoons citric acid
1 teaspoon tannin
1 teaspoon yeast nutrient
2 tablespoons depectinizer
wine yeast
water to 1 gallon
Crush or blend the fruit saving the juice. Boil two quarts water with the sugar to make a syrup. Let cool to near room temperature and add tannin, citric acid, nutrient and depectinizer. Pour over the fruit pulp and juice. Add water to make one gallon by volume. Cover and store for one day at room temperature. This will allow the depectinizer to break down the fruit pulp and produce a better wine. Add the yeast starter and ferment as described above.
Answers: GENERAL RECIPE
2 lb fresh fruit or 20 oz canned fruit
2 lb sugar
1 teaspoon tannin
2 teaspoons citric acid
1 teaspoon yeast nutrient
wine yeast
water to 1 gallon liquid
If the fruit has a high pectin content (jells easily) it will be desirable to add 2 tablespoons of depectinizer to assist in breaking down the pulp. A mild flavored fruit may be used in greater quantities than one which has a strong flavor. There is nothing wrong with blends of compatible fruits, and indeed some of the best wines are blends. Bananas and raisins are particularly valuable since they give body to the wine without dominating the flavor.
RAISIN JACK
3 lb raisins
1 lb sugar
juice of 2 lemons
water to 1 gallon
The raisins should be chopped or ground in a food blender with the lemon juice. Heat the sugar and water to boiling to dissolve and pour over the raisins. If a cup of raisin pulp is held out until the water cools, it will likely supply the natural yeasts needed to start fermentation. Let ferment in a primary fermentor for 6 to 7 days. Strain off the sediment and place in a secondary fermentor with an airlock for 1 to 2 weeks. When the fermentation has ceased and the wine has cleared, put into bottles and seal.
This is nothing more than "Jungle Juice" of World War fame, but the product is generally liked and the wine can be sampled immediately. A really superior wine can be made using raisin in more sophisticated recipes with a good yeast.
PINEAPPLE WINE
2 cans sliced or crushed pineapple (20 oz total)
1 1/2 lb sugar
2 teaspoons citric acid
1/2 teaspoon tannin
1/2 teaspoon yeast nutrient
wine yeast
water to 1 gallon
Finely chop the pineapple or put through a blender to assist in extraction. Dissolve the sugar in 2 quarts of boiling water. Allow to cool to near room temperature and add pineapple, juice from the can, tannin and nutrient. Add sufficient water to bring the total volume to one gallon. Add yeast starter, ferment and bottle as described above.
MANDARIN ORANGE WINE
2 cans mandarin orange slices (20 oz total)
2 lb sugar
1/2 teaspoon citric acid
1 teaspoon yeast nutrient
wine yeast
water to 1 gallon
Crush or blend the orange segment with the juice in the cans. Dissolve the sugar in 2 quarts boiling water, add the citric acid, tannin and nutrient. Pour in the orange pulp and juice. Add water to make one gallon by volume. When the mixture is near room temperature, add yeast starter and ferment as described above.
PAPAYA WINE
2 cans papaya (20 oz total) or 2 lb. fresh fruit
2 lb sugar
2 teaspoons citric acid
1 teaspoon tannin
1 teaspoon yeast nutrient
2 tablespoons depectinizer
wine yeast
water to 1 gallon
Crush or blend the fruit saving the juice. Boil two quarts water with the sugar to make a syrup. Let cool to near room temperature and add tannin, citric acid, nutrient and depectinizer. Pour over the fruit pulp and juice. Add water to make one gallon by volume. Cover and store for one day at room temperature. This will allow the depectinizer to break down the fruit pulp and produce a better wine. Add the yeast starter and ferment as described above.
Don't. Eat the fruit instead. It's much better for you.
Age it, don sit on it!!!
http://en.wikipedia.org/wiki/Brewing
from 20,000 feet the process is:
1) make alcohol from fruit by adding yeast to fruit. This will make a low strength wine like alcohol
2) Age the mixture to get the alcohol content
3) Distill the "wine" through a still at least once and in some cases many times (each run through the still increases the alcohol content).
4) Add flavorings if used (depending on what type of booze you intend on making).
5) Drink
we make our own wine from fruit....
we select the type of fruit we want, then puree it, add water, yeast, sugar and sometimes honey....they you just wait and wait some more....let it sit in a very clean container...when the yeast stops bubbling (usually takes a week and half for per gallon) then you need to filter the micture to get out all the mushy fruit....once its filtered, you should let it sit for a while longer...and then tadaa....you got wine.
we made strawberry banana wine once that i swear tastes more like vodka and is as potent as it too....lol
if anything google wine making...
or beer making, there are a lot of home versions to the process