Cali Non-Alcoholic Beverage, Pineapple Flavor. What does it mean? Does it mean it has no alcohol, specifically ethyl alcohol or ethanol. If it is true then all the drinks that never go fermentation, brewing and addition of ethanol belongs to … Continue reading
What is on the other side of the black curtain? I am guessing you already knew the answer, the article title has already told you. Plus there is a picture suggestive of what it is below. The curtain is actually … Continue reading
After over three weeks time. I visited the bubod pineapple wine trial again. No bubble formations observed. It ceased, signalling fermentation end. The smell. The aroma was like a strong wine. The taste. It had a good wine taste, a … Continue reading
This is a two-year old tapuy wine. It doesn’t look like it but it really is. Brown sugar was responsible for golden appearance. I am going to taste it again after two long years. My good expectation. Wine during aging … Continue reading
a continuation of my previous experiment… After seven days. I accidentally noticed that the PET bottle where I filled the mixture of pineapple juice, old bubod and sugar was beginning to bulge. Perhaps the bubod yeast began feeding on sugar … Continue reading
Using high quality fruits. Leftovers and reject fruits fits perfectly for wine making. High quality fruits are the best however. Final wine flavor rely on starting fruit flavors plus those created during fermentation and aging process. No artificial flavors added. … Continue reading
1) Bread yeast is intended for bread making and it should be used as intended. It can be used for making wines but tends to impart a bready flavor. The same game for brewers yeasts – for making beers. In … Continue reading