How to Make Pineapple Peel Wine and VinegarPosted on December 23, 2009 by marvin

Pineapple peels can be a good organic fertilizers for garden plants.

Converting those peels into wine or vinegar can also be done. Save

those peels of pineapples for organic fertilizer, wine or vinegar.

Which one would you choose?

Converting to Organic Fertilizer

Just place those peels beside plants. The plant will love you for sure!

Converting to Wine 

1. Extract pineapple peels.

2. Pasteurize the juice at 70ºC for 15 minutes.

4. Transfer the juice into fermentation vessel,1.5 cola bottle will do.

Bigger container is preferred for larger volumes.

5. Dissolve the active wine yeast in small amount of lukewarm

water then add it into the fermentation vessel.

6. Cover the fermentation vessel with cheesecloth or fermentation

lock. Fermentation starts when bubbles start to rise on top. It

usually takes three to four weeks.

7. When fermentation stops (bubbling ceases), Transfer the newly

fermented wine into tightly capped bottle for aging. Freshly

harvested wine can be consumed as is but aging imparts more

flavor. Age wine for one year or longer.

Converting to Vinegar

1. Extract pineapple peels.

2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize

for 10 – 15 minutes at 60 -65ºC.

3. Transfer into sterilized container, half-filled.

4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to

ferment for 7-8 days.

5. Decant/siphon to separate sediments, dead yeast.

6. Add one cup vinegar starter for every four cups liquid. Cover with

clean cloth/paper.

7. Allow to ferment at room temperature for 2-3 weeks or until a

sour vinegar is attained. Decant to separate the sediments.

8. Transfer vinegar to bottles and pasteurize. Age for a month.

9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label

and store.

Notes:

Measure the following physico-chemical properties and adjust

accordingly to set standard. Properties should be uniform every

batch.

a. sugar content. Sugar concentration can be increased by adding

sugar or lowered by adding water or pulp.

b. pH. This can be lowered by adding citric acid or increased by

adding water or pulp.

c. titrable acidity. Adjustment can be made by mixing different

concentrations. Vinegar should have at least 4% TA.

d. alcohol content. Adjustment can be made by mixing different

concentrations.

Adjustments can be computed using Pearson’s Square formula.

e. See standards for wine here.

f. See standards for vinegar here.

How to Make Mango WinePosted on November 22, 2009 by marvin

There are lots of mango here in the Philippines, like the Manila

super mango or mangang kalabaw, apple mango, Indian

mango, piko, sapadera or supsupin and ….. [please contribute to

this list!].

Mango is available whole year round. The price is high during off-

season but during the peak season, the price drops low and it’s hard

for us to recover capital.

We can process our mangoes into wine, a high-end and expensive

product.

Materials:

Mango, wine yeast, gallon jars

fermentation lock, sugar, water bath

paddle, sodium metabisulfite

flasks, wire needle, funnel

graduated cylinder, wine bottles, cotton

cork, waring blender, cap seal, pH meter

basin, hand refractometer and strainer

PROCEDURES:

Juice Preparation

Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend

in waring blender. Add 3 liters water every kg of juice. Add sugar to

adjust to 20ºBrix for dry wine and 25ºBrix for sweet wine.

See sugar content determination by refractometer.

Add 5 ml of 10% sodium metabisulfite per gallon juice to destroy

spoilage microorganisms. Cover the jar and let stand for 16-18

hours at room temperature. Note: sodium metabisulfite is

processing aid, will never be a part of final product.

Starter Preparation

Gather 10% of the total volume of juice and pasteurize for 30

minutes. Cool to 40-45ºC or until it can be touch comfortably by

hand. Inoculate with pure culture of wine yeast. Ferment for 18-24

hours and inoculate into prepared juice.

Fermentation

Add starter culture. Cover the container with cotton plug and

ferment for two days. Replace the cover with fermentation lock and

continue fermentation for 3 to 4 weeks. Fermentation is done when

bubbling stops.

Aging and Clarification

Freshly harvested wine is ready for consumption but storing for at

least one year improves its clarity and flavor. After aging, siphon the

clear wine, taking care to avoid the settled solids at the bottom.

Pack into tightly sealed wine bottle.

Notes:

Measure the following physico-chemical properties and adjust

accordingly to your set standard. Properties should be uniform

every batch.

a. sugar content. Sugar concentration can be increased by adding

sugar or lowered by adding water.

b. pH. This can be lowered by adding citric acid or increased by

adding water or pulp.

c. titrable acidity. Adjustment can be made by mixing different

concentrations or addition of citric acid.

d. alcohol content. Adjustment can be made by mixing different

concentrations.

Adjustments can be computed using Pearson’s Square formula.

e. See standards for wine here.

Trying to Make A Calamansi Wine !Posted on December 21, 2011 by marvin

Previously, my friend and I worked at our alma mater. Our project

was making and market testing of dragon fruit wine. One of our

problem was the souring of wine. We did all the sanitation practices

to prevent the entry of contaminant acetic acid bacteria. The

bacteria strain is responsible for turning of good wine to vinegar. We

did all we can but many of the batches still ended up souring.

Maybe our best effort was not enough.

Lately, he found a reading material that addition of citric acid to

must is not recommended. It can trigger the acidification process –

making the wine taste like vinegar.

I guessed that was the culprit. We are adding citric acid to adjust

the mixture acidity before fermentation. Tartaric acid use is advised.

The same also explains why I never see any wine made of citrus

family. Do you see one?

Now, I am going to test the calamansi wine.The main acid

component of calamansi is citric acid – souring is expected.

Fermentation takes three to four weeks. Update will be publish after

this period.

————–

After over one and a half month, I got the two trials  and poured

them carefully into two separate glasses. The trials tasted great.

They taste like an expensive and high quality vinegar product. I

tried to make wine and not vinegar!

How to Make Oregano WinePosted on August 30, 2010 by marvin

Another exciting product that can be made from our medicinal herb

oregano is wine. But this herb contains no sugar! Its not a problem

because sugar can always be added.

Sugars like muscovado, coconut sugar and kaong sugar can be

used. Don’t try to replace it with artificial sweeteners like aspartame

and acesulfame-k, they are not fermentable.

Wine Making Procedures

1. Extract the juice by mashing or crushing. Filter or strain the juice

to remove any solid particles. Add 200-300 ppm sodium or

potassium metabusulfite to prevent contamination and browning.

Place the treated juice in a sealed container and keep it for 24

hours. In case the metabisulfite solution is not available, simply boil

the juice.

2. Before fermenting, test the acid and sugar contents of the

treated juicer or must. for testing acid content, use pH paper. To

produce dry wines, set pH at 3-4. For sweet wines, use pH 3.5-5.5.

Adjust pH with juice or citrus or unripe fruit, or dilute with water.

To test sugar content, use the hand refractometer. A reading of

20 oB is good for dry wine and 25oB for sweet wine.

3. Add yeast to the must. Commercial dry-wine yeast starters can

be used, but good results can be obtained with pure cultures of wine

yeast in agar slants. Fleischman’s or baker’s yeast can be used, but

it imparts a “bready” aroma and flavor to the wine.

4. Stir the mixture thoroughly and transfer it to fermentation

containers. Enamel, floss, wooden oak, earthenware, and plastic

containers are suitable for wine making. Wide-necked vessels are

preferable for pulp-fermentation to facilitate removal of pulp and

cleaning. Narrow-necked containers are best suited for juice

fermentation and storage, since they can be sealed easily with a

lock or rubber bung.

5. Seal the fermentation container with a water valve or water bung.

When bubbles form, it means that fermentation is going on. The

rate at which gas bubbles through the bung indicates the rate of

fermentation.

Do not allow the temperature to drop below 19oC or exceed 28oC.

6. After four or more weeks, the absence of gas indicates the end of

the fermentation.

7. Siphon the clear liquid into sterile bottles or oak barrels. In

moving the jar, be careful not disturb the sediment. Fill the bottle or

barrel with semi-clear wine 1.5-2.5 cm below the cover, so that only

a minimum amount of air is allowed inside.

8. Age the wine for one year or longer. Longer aging results in more

mature and mellow wines. If sediments form, transfer wine into

another bottle.

9. after aging, the wine should be clear. When it is not, use

clarifying agents, such as egg whites, gelatin, milk, bentonite or

powdered charcoal. Add and stir the agent. Let it stand for 7-10

days, and filter the wine into clean, properly sterilized bottles. Seal

bottles with cork.

10. Store wine with drive-corks in horizontal position. Place the

bottles in a cool, well-ventilated, and dark place.

Notes:

Measure the following physico-chemical properties and and adjust

accordingly to your set standard. Properties should be uniform

every batch.

a. sugar content. Sugar concentration can be increased by adding

sugar or can be lowered by adding water or pulp.

b. pH. This can be lowered by adding citric acid or can be increased

by adding water or pulp.

c. titrable acidity. Adjustment can be made by mixing different

concentrations or addition of citric acid.

d. alcohol content. Adjustment can be made by mixing different

concentrations.

Adjustments can be computed using Pearson’s Square formula.

e. See standards for wine here.

Basically, there are six types of wine.

1. Dry, Semi-dry and Sweet wine

2. Fortified and Unfortified wine

3. Sparkling wine, Still wine (effervescent of non-effervescent) and

carbonated wine

4. Red and white wines

5. Special or Medicinal wines

6. Basi

Standard Specifications for Wine

Wine . The product made from natural alcoholic fermentation of a wide

variety of sugary materials including juices extracted from flowers, fruits,

herbs, etc. containing not less than 9% but not more than 16% alcohol by

volume.

Dry wine. A wine which contains less than 1 gram of sugar in 100 ml at 20

degree C.

Sweet Wine. Wine which contains not more than 8 grams of sugar in 100

ml at 20 degree C.

Semi-dry Wine. A wine which contains not less than 1 gram but not more

than 8 grams of sugar in 100ml at 20 degree C.

Fortified Wine. Wine which derive some of it alcoholic content from

fermentation and some from the addition of distilled spirits. It contains more

than 15% and not more than 22% alcohol.

Unfortified Wine. Wine whose alcoholic content is derived solely from

fermentation.

Sparkling Wine. Wine bottled before the fermentation has ceased so that

it contains carbon dioxide gas solution with a pressure greater than

atmospheric pressure. It may also be impregnated with CO2 by allowing the

wine to undergo fermentation process in closed tanks and bottling under

pressure or by simply carbonation the bottled wine under pressure.

Carbonated Wine. Wine which is rendered effervescent by imprenating

CO2 and is designated as carbonated.

Still wine. Wine whose fermentation has been completed before bottling so

that it contains only such proportion of the carbon dioxide produced in the

fermentation as can remain dissolved in the liquid in equilibrium with the air

under condition of manipulation.

Investigatory Project Pesticide from Radish Extract

CHAPTER I

Introductions:

A. Background of the Study

Radish is an annual herb widely grown for its edible fleshy, hot tasting roots maybe

red, white or purple. Every part of the root or the plant can be used in different ways.

The leaves and the roots are eaten raw in salads. Likewise, it can be cooked or mix

with meat to satisfactory attain its delicious taste. Aside from food, it is dried for juice

extraction.

Radishes were probably native to China. It was developed from a live plant that

grows in the cooler region of Asia. It spread to the Mediterranean region before the

Greek era and was introduced into the new world early in the 16th century. Radishes

grow in Asia, Europe and America. It was the favorite of the ancient Egyptians, Greek

and Chinese.

There is a little food value in the radish. It is use chiefly as a relish or to decorate

salads. Radishes are the easiest of all garden vegetables to grow, but they should be

given in a good rich soil. The first seed must be sown as soon as the ground is

workable and not too cold for the seed to germinate.

B. Objectives

To produce pesticide out of radish extract.

C. Statement of the Problem

What is the effect of radish extract as pesticide on certain pests?

D. Hypothesis

There is no significant difference in using this natural pesticide from radish extract.

E. Importance of the Study

In choosing this project, we wanted to contribute knowledge in maintaining the good

health of vegetable plants by using a pesticide out of radish extract. It maybe helpful

in livelihood by producing good crops. The harvest can be sold to market as an

additional income. It can also minimize the number of planters who used chemical

which are found distractive to the environment.

F. Scope and Limitation

This study focused on the utilization of the extract from radish as pesticide against

different kind of pests like worms, ants and aphids. Experimentation was done in our

backyard and was applied in affected Guyabano plants and sugar apple fruit.

 

CHAPTER II

 

G. Review of Related Literature.

Radish, Raphanus sativus, belongs to the cabbage family, rassicaeae. It is grown for

its fleshy root, which varies in sizes from the few grams of popular red American and

European varieties to the one or more kilograms of the Japanese white or draikon.

There are two kinds of radish, one is planted for its crops and the other for its leaves

and roots. Some varieties include Japanese radish, a big and long late harvest radish;

and the China radish which is fine smooth and white. The latter is productive and has

a moderate length of time for harvest. The icicle radish is white, early harvested and

its long with small roots. Planters can harvest the plant in 60 days and other can

harvest within 100 days from planting.

CHAPTER III

METHODOLOGY

Materials:

Mortar and Pestle

Empty Bottle sprayer

Clean cloth / katas

Knife

Bowl

1 kg Radish tubers

1 L pure radish extract

250 ml of 1:2 proportions, extract to water

250 ml of 1:1 proportion

250 ml of 2:1 proportion

Procedure:

Prepare all the materials needed

Collect one kg. of radish tubers

Wash them to remove dirt

Slice into small pieces

Pound it by using a mortar and pestle

Put in a clean cloth. Get the extract

Add enough amount of water to the extract in a ration of 1:1, 1:2; and 2:1

respectively.

Place each mixture in a sprayer bottle and applied into aphid, ant, worm affected

sugar apple and guyabano plants.

Try several trials to determine the more effective proportion.

Record your observation.

RESULT AND DISCUSSION

Table 1

Observation on the insecticidal effect of radish extract in certain pests

Trial Proportion Volume Length of Number of Insects

Extraction ML Application Worms Ants Aphids

Mean

1 pure 250 10 10 10 all found in one fruit

2 2:1 250 10 10 10 all found in one fruit 10

3 1:1 250 10 10 10 all found in one fruit 10

4 1:2 250 10 10 10 all found in one fruit 10

Table 2

Insecticidal effect of radish extract

Trial Number of Insects Killed Percentage

              Worms   Ants     Aphids   Worm    Ants   Aphids

1              10         10         half         100      100       50

2                1           2        none          10        20         0

3                0           0        none            0          0         0

4                0           0        none            0          0         0

Explanation

It reveals that pure radish extract is more effective rather that when water was

added to it. It is 100% effective in worms and ants, and 50% effective in aphids. This

shows that the radish extract is very effective in killing certain pests.

Findings:

After several experimentations, we found out that pure 100% radish extract when

applied to aphid, worms, and ants is an effective pesticide. This pesticide can

minimize the number of people who used chemical found and to affect our health and

environment.

Conclusion:

 

Based on the data gathered. We therefore conclude the following:

1. The radish extract can be used as pesticide.

2. Pure radish extract is effective in killing certain pests.

 

Recommendation:

We recommended a more experimentations about radish extract must be done to

improve the quality of the product.