PROCESS OF PRODUCING WINE FROM DRAGON FRUIT AND WATERMELON FRUIT AND THE PRODUCT DERIVED THEREOF

摘要

A process of producing wine from dragon fruit and watermelon fruit comprising the steps of: selecting good kind of 1 kilogram dragon fruit and 1 kilogram watermelon fruit; washing, slicing and scooping the pulp of dragon fruit and watermelon fruit separately; measuring and mixing the pulps comprising 3 cups of watermelon and 1 cup dragon fruit; boiling 10 cups of mixture in 10 cups water for 25 minutes; straining the juice of the boiled mixture; measuring and adding 1 cup white sugar for every 4 cups of juice; simmering the mixture until the sugar dissolve; cooling the mixture until lukewarm; adding one-half (1/2) teaspoon of dry yeast to every 4 cups of mixture; fermenting the mixture for 21 days in clean bottles covered with sterile gauze; siphoning into sterilized wine bottles; pasteurizing the bottled wine in simmering water for 25 minutes; sealing and storing in shaded, cool dry place.