Procedure

1. Select ripe and sound fruits. Weigh, wash, then sanitize

in chlorine water for 10 minutes.

2. Cut into quarters. To 1 part fruits, add 3 parts water.

3. Boil until the fruits are soft.

4. Strain and measure the extract. To every 3 parts

extract, add 1 part sugar. Heat to dissolve sugar.

5. Weigh the mixture, then cool to room temperature.

6. To every 15 liters, add one tablespoon yeast.

7. Place in demijohns to ferment. This will take from two

weeks or longer. When the fermentation is completed,

transfer into wine barrels and age for at least one year.

SOURCE: Preparation of  GUAVA  PRODUCTS

DOST - INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE