b.

To ferment the juice ( alcoholic

fermentation):
1.Add 1/8-1/4 teaspoon dry active yeast to
every .9463 liter of the tested juice. Hydrate the
yeast in the small amount of juice. Add to the
whole quantity to be used.
2.Mix thoroughly with the juice.
3.Transfer in a well covered clay or glass jar.
Cover with clothe to prevent contamination.
4.Let it stand for one or two weeks or until the gas
formation has ceased. This can be determined by
sacchrarometer . When the brix reading is zero,
alcoholic fermentation is complete.
a.To prepare a juice:
1.Pass fruit through food grinder, crush soft
fruits by hand
2. Mix peels and cores with equal volume
of water and boil until soft.
3. Press the crushed fruits or boiled peels
and cores through double thickness of
cheesecloths.
4. Add 11 kg. of sugar per liter of diluted
fruit juice.
There is no need for further sweetening of
sugar cane juice.