Wednesday, September 5, 2007

Bilimbi wine

1/2 kg bilimbi, cut into circles
1 kg sugar
5 cups water
1/4 teaspoon yeast

Boil the first 3 ingredients.
Remove from flame.
After it has cooled down by 30 degrees, add the yeast.
Once its completely cooled, pour it into a clean, sun-dried bottle.
Close with an air-tight fitting cap.
Seal for 22 days.
After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).
Keep this strained wine in an airtight container for another 22 days before use.

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