PINEAPPLE WINE

  1. 4 PINEAPELS
  2. 2 LEMONS
  3. 1 STEINBERG WINE YEAST
  4. 1,5KG'S SUGAR
  5. 20 LITRES WATER
  6. 1 Tsp NFP WINE YEAST NUTRIENT

TOP AND TAIL PINEAPPLES. SLICE INTO LARGE COOKING POT, COVER WITH A THIRD OF THE WATER AND BRING TO THE BOIL. SIMMER FOR 25 MINUTES. STRAIN JUICE ONTO THE SUGAR IN THE BUCKET AND STIR TILL ALL THE SUGAR IS DISSOLVED. ADD THE REMAINING WATER AND LEMON JUICE AND ALLOW TO COOL TO 28 DEGREES CELSUIS. ADD THE YEAST AND NUTRIENT. COVER WITH A CLEAN CLOTH AND ALLOW TO FERMENT FOR 7 DAYS, STIRRING DAILY. TRANSFER TO FERMENTATION VESSEL FITTED WITH AN AIR-LOCK. RACK WHEN NECESSARY. FERMENT OUT AND BOTTLE IN CLEAN STERILE BOTTLES.

PYNAPPELWYN

  1. 4 PYNAPPLES
  2. 2 SUURLEMOENE
  3. 1 LEMOEN
  4. 20 LITERS WATER
  5. 1 STEINBERG WYNGIS
  6. 1 Tlp WYNGIS NUTRIENT

SNY DIE BO EN ONDERKANTE VAN DIE PYNAPPLES AF. SNY IN SKYWE EN PLAAS IN A GROOT POT. VOEG EEN DERDE VAN DIE WATER BY EN KOOK. PRUT VIR 25 MINUTE. SKY DIE SAP VAN DIE MOES EN PLAAS DIE SAP BY DIE SUIKER IN DIE EMMER. ROER GOED TOT AL DIE SUIKER GESMELT IS. VOEG DIE RES VAN DIE WATER EN DIE SUURLEMOENSAP BY. LAAT AFKOEL TOT OP 28 GRADE SELSUIS EN VOEG DIE WYNGIS EN NUTRIENT BY. MAAK DIE EMMER MET 'N SKOON LAP TOE EN LAAT STAAN VIR SEWE DAE. ROER DAAGLIKS. PLAAS DIE SAP IN 'N VERMENTERINGS BOTTLE, TOEGERUS MET 'N LUGPROP. TAP OOR WANNEER NODIG. LAAT KLAAR UITGIS EN BOTTEL IN SKOON STERIELLE BOTTELS.


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