(15 liters 11 ° G.L. Dry)
4.8 kg of cambur or banana.
600g of seedless tamarind pulp (or 2L of lemon juice)
1.2 kg of refined sugar.
1 teaspoon of baking yeast.
Enough water for 15 liters.
50 x 50 cm clean canvas.
Fermentation vessel.
12 screw cap bottles.
Place the chopped and crushed cambures, tamarind and sugar in the fermentation vessel previously graduated to 15 liters and add water to complete said volume. Shake to dissolve very well and then add the activated yeast. Leave to ferment until the turbulence and gas evolution completely ceases (4-5 days). Filter with canvas and decant repeatedly until you get a clear wine. Bottling and storing in refrigeration. Decant again if necessary.
Note:
The fermentation vessel will consist of a container of about 20 liters, preferably glass, with a narrow mouth and covered with cloth or gauze. To activate the yeast it should be dissolved in a cup of warm water with half a teaspoon of sugar and let stand for about 15 minutes.
Recipe taken from: http://vinodefruta.com/_recet.htm
