How to Make Pineapple Peel Wine and Vinegar

Posted on December 23, 2009 by marvin

Pineapple peels can be a good organic fertilizers for garden plants. Converting those peels into wine or vinegar can also be done. Save those peels of pineapples for organic fertilizer, wine or vinegar. Which one would you choose?

Converting to Organic Fertilizer Just place those peels beside plants. The plant will love you for sure! Converting to Wine 1. Extract pineapple peels. 2. Pasteurize the juice at 70C for 15 minutes. 4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes. 5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel. 6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks. 7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer.

Converting to Vinegar 1. Extract pineapple peels. 2. Add 4 cups water, 1 cup sugar per liter of juice and pasteurize for 10 15 minutes at 60 -65C. 3. Transfer into sterilized container, half-filled. 4. Cool, then add tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days. 5. Decant/siphon to separate sediments, dead yeast. 6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper. 7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments. 8. Transfer vinegar to bottles and pasteurize. Age for a month. 9. Pasteurize at 60C for 5 minutes. Filter, bottle, seal tightly, label and store. Notes: Measure the following physico-chemical properties and adjust accordingly to set standard. Properties should be uniform every batch. a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp. b. pH. This can be lowered by adding citric acid or increased by adding water or pulp. c. titrable acidity. Adjustment can be made by mixing different concentrations. Vinegar should have at least 4% TA. d. alcohol content. Adjustment can be made by mixing different concentrations. Adjustments can be computed using Pearsons Square formula. e. See standards for wine here. f. See standards for vinegar here.

How to Make Mango Wine

Posted on November 22, 2009 by marvin

There are lots of mango here in the Philippines, like the Manila super mango or mangang kalabaw, apple mango, Indian mango, piko, sapadera or supsupin and .. [please contribute to this list!]. Mango is available whole year round. The price is high during off-season but during the peak season, the price drops low and its hard for us to recover capital.

We can process our mangoes into wine, a high-end and expensive product. Materials: Mango, wine yeast, gallon jars fermentation lock, sugar, water bath paddle, sodium metabisulfite flasks, wire needle, funnel graduated cylinder, wine bottles, cotton cork, waring blender, cap seal, pH meter basin, hand refractometer and strainer PROCEDURES: Juice Preparation Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender. Add 3 liters water every kg of juice. Add sugar to adjust to 20Brix for dry wine and 25Brix for sweet wine. See sugar content determination by refractometer. Add 5 ml of 10% sodium metabisulfite per gallon juice to destroy spoilage microorganisms. Cover the jar and let stand for 16-18 hours at room temperature. Note: sodium metabisulfite is processing aid, will never be a part of final product.

Starter Preparation Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 4045C or until it can be touch comfortably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice. Fermentation Add starter culture. Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks. Fermentation is done when bubbling stops. Aging and Clarification Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. After aging, siphon the clear wine, taking care to avoid the settled solids at the bottom. Pack into tightly sealed wine bottle. Notes: Measure the following physico-chemical properties and adjust accordingly to your set standard. Properties should be uniform every batch. a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water. b. pH. This can be lowered by adding citric acid or increased by adding water or pulp. c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid. d. alcohol content. Adjustment can be made by mixing different concentrations. Adjustments can be computed using Pearsons Square formula. e. See standards for wine here.

Trying to Make A Calamansi Wine !

Posted on December 21, 2011 by marvin

Previously, my friend and I worked at our alma mater. Our project was making and market testing of dragon fruit wine. One of our problem was the souring of wine. We did all the sanitation practices to prevent the entry of contaminant acetic acid bacteria. The bacteria strain is responsible for turning of good wine to vinegar. We did all we

can but many of the batches still ended up souring. Maybe our best effort was not enough. Lately, he found a reading material that addition of citric acid to must is not recommended. It can trigger the acidification process making the wine taste like vinegar. I guessed that was the culprit. We are adding citric acid to adjust the mixture acidity before fermentation. Tartaric acid use is advised. The same also explains why I never see any wine made of citrus family. Do you see one? Now, I am going to test the calamansi wine.The main acid component of calamansi is citric acid souring is expected. Fermentation takes three to four weeks. Update will be publish after this period.

After over one and a half month, I got the two trials and poured them carefully into two separate glasses. The trials tasted great. They taste like an expensive and high quality vinegar product. I tried to make wine and not vinegar!

How to Make Oregano Wine

Posted on August 30, 2010 by marvin

Another exciting product that can be made from our medicinal herb oregano is wine. But this herb contains no sugar! Its not a problem because sugar can always be added. Sugars like muscovado, coconut sugar and kaong sugar can be used. Dont try to replace it with artificial sweeteners like aspartame and acesulfame-k, they are not fermentable. Wine Making Procedures 1. Extract the juice by mashing or crushing. Filter or strain the juice to remove any solid particles. Add 200-300 ppm sodium or potassium metabusulfite to prevent

contamination and browning. Place the treated juice in a sealed container and keep it for 24 hours. In case the metabisulfite solution is not available, simply boil the juice. 2. Before fermenting, test the acid and sugar contents of the treated juicer or must. for testing acid content, use pH paper. To produce dry wines, set pH at 3-4. For sweet wines, use pH 3.5-5.5. Adjust pH with juice or citrus or unripe fruit, or dilute with water. To test sugar content, use the hand refractometer. A reading of 20 oB is good for dry wine and 25oB for sweet wine.

3. Add yeast to the must. Commercial dry-wine yeast starters can be used, but good results can be obtained with pure cultures of wine yeast in agar slants. Fleischmans or bakers yeast can be used, but it imparts a bready aroma and flavor to the wine. 4. Stir the mixture thoroughly and transfer it to fermentation containers. Enamel, floss, wooden oak, earthenware, and plastic containers are suitable for wine making. Wide-necked vessels are preferable for pulp-fermentation to facilitate removal of pulp and cleaning. Narrow-necked containers are best suited for juice fermentation and storage, since they can be sealed easily with a lock or rubber bung. 5. Seal the fermentation container with a water valve or water bung. When bubbles form, it means that fermentation is going on. The rate at which gas bubbles through the bung indicates the rate of fermentation. Do not allow the temperature to drop below 19oC or exceed 28oC. 6. After four or more weeks, the absence of gas indicates the end of the fermentation.

7. Siphon the clear liquid into sterile bottles or oak barrels. In moving the jar, be careful not disturb the sediment. Fill the bottle or barrel with semi-clear wine 1.5-2.5 cm below the cover, so that only a minimum amount of air is allowed inside. 8. Age the wine for one year or longer. Longer aging results in more mature and mellow wines. If sediments form, transfer wine into another bottle. 9. after aging, the wine should be clear. When it is not, use clarifying agents, such as egg whites, gelatin, milk, bentonite or powdered charcoal. Add and stir the agent. Let it stand for 7-10 days, and filter the wine into clean, properly sterilized bottles. Seal bottles with cork. 10. Store wine with drive-corks in horizontal position. Place the bottles in a cool, well-ventilated, and dark place. Notes: Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch. a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp. b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp. c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid. d. alcohol content. Adjustment can be made by mixing different concentrations. Adjustments can be computed using Pearsons Square formula. e. See standards for wine here.

Basically, there are six types of wine. 1. Dry, Semi-dry and Sweet wine 2. Fortified and Unfortified wine 3. Sparkling wine, Still wine (effervescent of non-effervescent) and carbonated wine 4. Red and white wines

5. Special or Medicinal wines 6. Basi Standard Specifications for Wine Wine . The product made from natural alcoholic fermentation of a wide variety of sugary materials including juices extracted from flowers, fruits, herbs, etc. containing not less than 9% but not more than 16% alcohol by volume. Dry wine. A wine which contains less than 1 gram of sugar in 100 ml at 20 degree C. Sweet Wine. Wine which contains not more than 8 grams of sugar in 100 ml at 20 degree C. Semi-dry Wine. A wine which contains not less than 1 gram but not more than 8 grams of sugar in 100ml at 20 degree C. Fortified Wine. Wine which derive some of it alcoholic content from fermentation and some from the addition of distilled spirits. It contains more than 15% and not more than 22% alcohol. Unfortified Wine. Wine whose alcoholic content is derived solely from fermentation. Sparkling Wine. Wine bottled before the fermentation has ceased so that it contains carbon dioxide gas solution with a pressure greater than atmospheric pressure. It may also be impregnated with CO2 by allowing the wine to undergo fermentation process in closed tanks and bottling under pressure or by simply carbonation the bottled wine under pressure. Carbonated Wine. Wine which is rendered effervescent by imprenating CO2 and is designated as carbonated. Still wine. Wine whose fermentation has been completed before bottling so that it contains only such proportion of the carbon dioxide produced in the fermentation as can remain dissolved in the liquid in equilibrium with the air under condition of manipulation.

Investigatory Project Pesticide from Radish Extract

CHAPTER I Introductions: A. Background of the Study Radish is an annual herb widely grown for its edible fleshy, hot tasting roots maybe red, white or purple. Every part of the root or the plant can be used in different ways. The leaves and the roots are eaten raw in salads. Likewise, it can be cooked or mix with meat to satisfactory attain its delicious taste. Aside from food, it is dried for juice extraction. Radishes were probably native to China. It was developed from a live plant that grows in the cooler region of Asia. It spread to the Mediterranean region before the Greek era and was introduced into the new world early in the 16th century. Radishes grow in Asia, Europe and America. It was the favorite of the ancient Egyptians, Greek and Chinese. There is a little food value in the radish. It is use chiefly as a relish or to decorate salads. Radishes are the easiest of all garden vegetables to grow, but they should be given in a good rich soil. The first seed must be sown as soon as the ground is workable and not too cold for the seed to germinate. B. Objectives To produce pesticide out of radish extract. C. Statement of the Problem What is the effect of radish extract as pesticide on certain pests? D. Hypothesis There is no significant difference in using this natural pesticide from radish extract. E. Importance of the Study

In choosing this project, we wanted to contribute knowledge in maintaining the good health of vegetable plants by using a pesticide out of radish extract. It maybe helpful in livelihood by producing good crops. The harvest can be sold to market as an additional income. It can also minimize the number of planters who used chemical which are found distractive to the environment. F. Scope and Limitation This study focused on the utilization of the extract from radish as pesticide against different kind of pests like worms, ants and aphids. Experimentation was done in our backyard and was applied in affected Guyabano plants and sugar apple fruit.

CHAPTER II

G. Review of Related Literature. Radish, Raphanus sativus, belongs to the cabbage family, rassicaeae. It is grown for its fleshy root, which varies in sizes from the few grams of popular red American and European varieties to the one or more kilograms of the Japanese white or draikon. There are two kinds of radish, one is planted for its crops and the other for its leaves and roots. Some varieties include Japanese radish, a big and long late harvest radish; and the China radish which is fine smooth and white. The latter is productive and has a moderate length of time for harvest. The icicle radish is white, early harvested and its long with small roots. Planters can harvest the plant in 60 days and other can harvest within 100 days from planting. CHAPTER III METHODOLOGY Materials: Mortar and Pestle Empty Bottle sprayer

Clean cloth / katas Knife Bowl 1 kg Radish tubers 1 L pure radish extract 250 ml of 1:2 proportions, extract to water 250 ml of 1:1 proportion 250 ml of 2:1 proportion Procedure: Prepare all the materials needed Collect one kg. of radish tubers Wash them to remove dirt Slice into small pieces Pound it by using a mortar and pestle Put in a clean cloth. Get the extract Add enough amount of water to the extract in a ration of 1:1, 1:2; and 2:1 respectively. Place each mixture in a sprayer bottle and applied into aphid, ant, worm affected sugar apple and guyabano plants. Try several trials to determine the more effective proportion. Record your observation.

RESULT AND DISCUSSION Table 1 Observation on the insecticidal effect of radish extract in certain pests Trial Proportion Volume Length of Number of Insects Extraction ML Application Worms Ants Aphids Mean 1 pure 250 10 10 10 all found in one fruit 2 2:1 250 10 10 10 all found in one fruit 10 3 1:1 250 10 10 10 all found in one fruit 10 4 1:2 250 10 10 10 all found in one fruit 10 Table 2 Insecticidal effect of radish extract Trial Number of Insects Killed Percentage Worms Ants 1 2 3 4 10 1 0 0 10 2 0 0 Aphids Worm Ants Aphids half none none none 100 10 0 0 100 20 0 0 50 0 0 0

Explanation

It reveals that pure radish extract is more effective rather that when water was added to it. It is 100% effective in worms and ants, and 50% effective in aphids. This shows that the radish extract is very effective in killing certain pests. Findings: After several experimentations, we found out that pure 100% radish extract when applied to aphid, worms, and ants is an effective pesticide. This pesticide can minimize the number of people who used chemical found and to affect our health and environment. Conclusion:

Based on the data gathered. We therefore conclude the following: 1. The radish extract can be used as pesticide. 2. Pure radish extract is effective in killing certain pests.

Recommendation: We recommended a more experimentations about radish extract must be done to improve the quality of the product.