[ENG-SPA] Como preparar VINO en casa/ VINO ARTESANAL DE PARCHITA !!

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Hola amigos, hoy quiero compartir una receta que atesoro desde hace algunos años, me la obsequió un amigo enólogo y de verdad me gustó mucho, es muy bueno, tuve siembra de parchita o maracuyá como la conocen en muchas partes y comence a indagar que hacer con la cosecha, aprendí muchos dulces que se hacen con esta fruta pero también aprendí a preparar esta especial bebida alcohólica, con grado alcohólico medio (30 º aprox). Les cuento como prepararlo en casa,receta muy fácil.

Hello friends, today I want to share a recipe that I have treasured for some years, it was given to me as a gift by a friend winemaker and I really liked it very much, it is very good, I had a planting of passion fruit or passion fruit as it is known in many parts and began to investigate what to do with the harvest, I learned many sweets that are made with this fruit but I also learned to prepare this special alcoholic drink, with medium alcohol content (30 º approx). I tell you how to prepare it at home, very easy recipe.

Ingredientes:

• 4 kg de Parchitas
• 4 Kg de azúcar
• 20 gr de levadura
• 10 lt de agua
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Ingredients:

  • 4 kg of Parchitas
  • 4 kg of sugar
  • 20 gr of yeast
  • 10 lt of water

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Preparación:

  • Para esta preparación se deben dejar madurar bien las parchitas, pasadas de maduras.

  • Se extrae la pulpa y se desechan las conchas.

Preparation:

  • For this preparation, the parchitas must be left to ripen well past ripe.

  • The pulp is extracted and the shells are discarded.

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  • En una olla grande se pone a hervir 5 lt de agua.

  • Al calentar el agua se le agregan los 4 kg de azúcar.

  • Cuando se haya disuelto toda el azúcar , que se vea bien líquida se apaga.

  • In a large pot boil 5 lt of water.

  • When the water is heated, add the 4 kg of sugar.

  • When all the sugar has dissolved and the water is very liquid, turn it off.

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  • Inmediatamente despúes de apagarse el agua donde hemos disuelto el azúcar, agregamos la pulpa de la parchita.

  • Movemos bien y dejamos enfríar para luego verterla al botellon donde reposará esta mezcla por 21 dias.

  • Immediately after the water in which the sugar has been dissolved, add the parchita pulp.

  • Stir well and let it cool and then pour it into the bottle where the mixture will rest for 21 days.

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  • Cuando este fría la mezcla se pasa al botellon y se le agragan los 20 gr de levadura y se mueve muy bien, que se integra bien la levadura con el resto de la mezcla.
  • When the mixture is cold, add the 20 grams of yeast to the botello and stir well, so that the yeast integrates well with the rest of the mixture.

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  • Al botellon se le agregan los otros 5 lt de agua pero no se llena, debe quedar un espacio en el botellon.

  • Se tapa con una tela con poros de manera que respire la levadura que va a hacer el trabajo de fermentación de la mezcla.

  • El botellon se lleva a un sitio oscuro por 21 dias o más.

  • The other 5 lt of water is added to the bottle but it is not filled, there must be a space in the bottle.

  • It is covered with a cloth with pores so that the yeast that will do the work of fermentation of the mixture breathes.

  • The bottle is taken to a dark place for 21 days or more.

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  • Al pasar los 21 dias se mezcla, se envasa y estará listo para degustar.

Nota: Esta es una bebida alcohólica y se debe tener cuidado al consumirse, y debe estar fuera del alcnace de los niños.

  • Gracias por visitar mi post, hasta la próxima.
  • After 21 days, it is mixed, bottled and ready to taste.

Note: This is an alcoholic beverage and care should be taken when consuming it, and it should be out of the reach of children.

  • Thanks for visiting my post, see you next time.

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Las etiquetes son realizadas por mi persona, debido a que envaso y comercializo a nivel local este vino.

The labels are made by myself, as I package and market this wine locally.

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