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Priority to PH22015000217UpriorityCriticalpatent/PH22015000217U1/en
Publication of PH22015000217Y1publicationCriticalpatent/PH22015000217Y1/en
Publication of PH22015000217U1publicationCriticalpatent/PH22015000217U1/en
A process of producing Tibig Wine from Tibig (Ficus nota) fruits comprising the steps of: preparing the ingredients by gathering, and washing the mature/ripe Tibig fruits thoroughly; slicing the said fruits into quarters; mixing equal amount of sliced fruit and water, say 5 kilo of sliced fruits with 5 liters of water; boiling the said mixture for 35 minutes; straining the mixture to separate the pulp from fruit extract; adding 1 cup light brown sugar for every 4 cups of fruit extract; simmering the said mixture until sugar dissolves; cooling the mixture until lukewarm; adding 1 teaspoon of dry yeast for every 4 cups of the said mixture; pouring the mixture in a clean bottle container; covering the bottle container with sterilized rolled gauze; aging the mixture for 3 weeks at room (23-25oC) temperature; siphoning the mixture into another clean bottle container to separate the clear portion from the residue; pasteurizing the bottled wine for 20 minutes in simmering water at 80 degrees Centigrade; sealing immediately the bottled wine; and storing the bottled wine in cool dry place until use.
PH22015000217U2015-05-082015-05-08PROCESS OF PRODUCING TIBIG WINE FROM TIBIG (Ficus nota) FRUITS AND THE PRODUCT DERIVED THEREOF
PH22015000217U1
(en)