Both red and white table wines can be made from the apple. The fruits are picked as soon as they are fully colored (not allowed to fall) and immediately dipped in boiling water for one minute to destroy surface bacteria and fungi. The seeds are removed and, for red wine, the fruits are passed through a meat grinder and the resulting juice and pulp weighed. To this material, they add twice the amount of water and 1 1/2 lbs (680 g) of white sugar per gallon, and pour into sterilized barrels with the mouth covered soon with cheesecloth. Yeast is added and a coil inserted to maintain circulation of the water. The barrels are kept in the coolest place possible for 6 months to 1 year, then the wine is filtered. It will be of a pale-rose color so artificial color is added to give it a rich-red hue. In making white wine, the fruits are peeled, the only liquid is the fruit juice, and less sugar is used, only 1 1/4 lbs (565 g) per gallon, so as to limit alcohol formation over a fermenting period of 3 to 6 months.
The flowers can beeaten in salads or preserved in syrup.
Labels: Jamaican Fruits