Hello IAAC!!
How are you doing today?!
I specifically welcome you to my alive post.
How did your weekend go?
In my last post, I told you about my idea of producing a tropical fruit wine.
In that post, I wrote about how I went to a local market to source for materials.
I was successful in sourcing for soursop. This particular fruit has high level of perishability.
This encouraged me to extend the usage by producing Wines from blends of it and pawpaw "carioca papaya".
I used the flow diagram below for the slurry production.
Pawpaw> washing> peeling and removal of seeds> dicing> blending> slurry.
Soursop> washing> peeling and removal of seeds> blending> slurry.
After that, I measured same quantities and homogenized.
After that, I added my preservatives and yeast nutrient before chaptalization and pitching.
I then introduced the mix into my fermentation Jar, locked it because I'm doing an anaerobic fermentation.
This will last for 7 days which I have to be taking records of the pH, alcohol and sugar contents/values on daily basis.
I'll make a report on this after fermentation stops.
What a long process of producing wine.
This is just for the primarily fermentation.
Okay peeps, that's all for now.
Keep on checking my alive post for daily updates.
Stay safe.