The pineapple and kasoy fruits are considered juicy and the extracted juice is treated with 1/4 the amount of white refined sugar and fermented into fruit wines.
The pure juice is heated to 80 degrees centigrade and then treated with 1/4 the amount of sugar while hot; cooled and allowed to ferment with one tablespoonful of Fleichmann yeast per 20 liters of the sweetened juice.
After one month the clear wine is syphoned or decanted separating the residue.
To the fruit wine is added 5-10 percent 95 percent refined alcohol and set aside for one year before serving.
Non-juicy fruits, are treated with equal amount of water and boiled for at least 20 minutes or until cooked; then strained while hot without pressing, and while still hot, the fruit extract is treated with one tablespoonful of Fleichmann yeast per 20 liters of the sweetened fruit extract; then allowed to ferment for at least 30 days.
The clear wine is syphoned or decanted to separate the residue and then treated with 5-10 percent of 95 percent refined alcohol.
The wine is set aside for at least one year before serving.
Clarification of Fruit Wine: The finished wines of duhat, kasoy, guava and guayabano are sometimes turbid and acrid due to the tannins present in the wines.
In such a case, the wine is treated with 1 per cent solution of egg albumin.
The mixture is heated until the precipitates are produced and set aside for them to settle.
If the wine is clear, it may be syphoned or decanted but if still turbid, the wine may be passed through a filter with the aid of water suction.
Use fully ripe fruit only. Wash and remove the kidney-shaped nuts.
Crush the fruit either with a stone or wooden crusher made for the purpose, or (in the absence of these crushers) with the fingers.
Press a second time. Measure the juice and to every 4 parts, add one part of first class refined sugar. Heat the sweetened juice 70 percent centigrade, or until the scum begins to rise to the surface of the liquid.
Cool down to room temperature and add 1/4 cake of an ordinary ten-centavo Fleischmann's yeast cake to every 15 to 20 liters (one demijohn) of the juice. Cover the mouth of the fermenting vessel or loosely stopper it and set for at least two weeks to allow fermentation.
Set aside for another month to settle.
Decant the clear wine to a wine barrel and age at least one year before using.
The aged casuy wine is turbid and may be clarified by the following method:
Mix equal amounts of egg albumen and water and to every quart of wine, add 10 cubic centimeters or 3/4 tablespoon of albumen solution.
Mix well. Heat the mixture in a double boiler until precipitation or curdling is accomplished.
Set aside overnight and filter through thick cheesecloth.
Wash fruit and remove the blossom ends. Cut to quarters and boil with twice the amount of water for 30 minutes, or until the guavas are soft.
Strain through a piece of cheese cloth and measure. Add 1/3 its amount of sugar, and cool.
Then add 1/4 cake of the ordinary ten-centavo Fleishmann's yeast to every 20 liters of the sweetened guava extract.
Set aside to ferment in a wine barrel or demijohn for at least one month, or until most of the sugar is convereted into alcohol and carbon dioxide gas.
Set aside further for one month to allow "setting". Then, transfer the clear wine to a clean barrel, close tightly, and age for at least one year. Filter and bottle.
Stopper bottle tightly so as not to allow further oxidation.