A process of producing wine from Guava (Psidium guajava) and Star fruit (Averrhoa carambola) comprising the steps of: harvesting and washing ripe guava fruit and star fruit; chopping 1 kilogram each guava and star fruits into cubes; putting the chopped fruits into suitable cooking vessel; adding water until water reaches the level of chopped fruits; boiling the said chopped fruits for 20 minutes; straining the juice of the boiled mixture; measuring and adding 1 cup white sugar for every 4 cups of juice; simmering the mixture in low flame until sugar is dissolved; cooling the simmered mixture until lukewarm; adding 1 teaspoon of dry yeast to every 8 cups of mixture; fermenting the mixture for 21 days in sterilized large bottles covered with gauze; siphoning fermented wine into sterilized wine bottles; pasteurizing the bottled in simmering water for 30 minutes; and, cooling and storing in cool dry place until use.
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