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Title: Pine Wine /perino-Style [Lafitc]
Categories: Caribbean Beverages Alcohol Old
Yield: 1 Servings
| 2 | kg | Pineapple, such that weighs 1.5kg/3lb after peeling.] |
| 250 | g | Raisins |
| 5 | l | Water |
| 2 | ts | Dry yeast |
| 1 1/2 | kg | White sugar |
Peel a good ripe unblemished pineapple. When peeled, the flesh should weigh 1.5kg/3lb. Remove the eyes, then cut up the flesh into small chunks. Put the pieces, along with the raisins, into a large earthenware jar and pour 5 litres [8 pints] of boiling water over them. Cover with a clean cloth with a small hole in the centre. Leave in a cool dark place for two days, then add 2 teaspoons of dry yeast and 1.5kg/3lb of white sugar. Stir well and leave until the process of fermentation has settled down.
Strain into carefully sterilised bottles. [Although it can be drank much sooner, it is best left for a year.] This is a modern version of the old 'perino' that used to be drank at all good celebrations. [I presume that raw sugar would be as equally effective, and possibly more authentic-Kevin Jcjd Symons] from LIFE AND FOOD IN THE CARIBBEAN by Cristine Mackie typed by KEVIN JCJD SYMONS...
From: Kevin Jcjd Symons Date: 01-01-98 (07:28) The Once And Future Legend (1) Cooking
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