| 摘要 |
The process involves in the formulation of Carrot-sugarcane wine comprising the steps of: (a) Gathering, cleaning and washing of carrot and matured sugarcane stems; (b) Extracting juice from 10 kilos of said carrot and set aside; (c) Extracting juice from 10 meters of said sugarcane and set aside; (d) Mixing 2 cups sugarcane extract to every 1 liter carrot extract; (e) Boiling said mixture for 40 minutes; (f) Cooling said mixture until lukewarm; (g) Adding 1 tsp yeast to every 1 liter solution; (h) Pouring into suitable storage container and covering with clean cloth or with fresh banana leaves and age for at least 4 weeks in a moderate temperature; and (i) Packaging in sterilized bottles. |
