Elaboration of alcoholic melon drink

Hello friends of steemit, in this post I will tell you how to make a fermented melon drink, in Venezuela we would say the term VINO DE MELÓN, it is very delicious and easy to make, I did it in my mastery and I did sensory analysis in a Panel with tasters and gave very good results ...

RAW MATERIALS AND SUPPLIES
• Raw material
Melon variety Honeydew

• Boiled water
It should be boiled a day in advance to remove contaminants, then let cool.

• Sugar
Increase the concentration of sugar as regulation of brix degrees.

• Yeast
Saccharomyces cerevisiae was used. (Brand fleishman) for alcoholic fermentation.

• Clarifiers
Improves the presentation of the product and accelerates the clarification process (bentonite is used).

PREPARATION OF FERMENTED DRINK
The whole melons were washed and peeled manually, removing husk and seeds, then cut into pieces,

and liquefied with mineral water (half a liter of water for each kilo of melon),

Then the filter was adjusted and the ° Brix adjustment was made, so refined sugar (Montalbán) was added to adjust to 22 ° Brix,

after this, 2 g of fleishman brand yeast was added for each liter of melon juice,

Then it was left to ferment for 4 days, measuring brix degrees daily.

At 9 ° Brix the fermentation was paralyzed, it was stored in the fridge and after this precipice a racking was made,

centrifuged for 20 min at 700 RPM,

after this filter in diatomaceous earth,

the physicochemical parameters and ° of alcohol, and bottling were measured.

HOW TO KNOW WHAT AMOUNT OF SUGAR ADD?
In order to know the amount of sugar that had to be added, for the adjustment of ° Brix, a laboratory table was used already standardized. Where do you have to:
Entering the table:
For 3 ° Brix  3.03 g of sucrose / 100 ml
For 22 ° Brix  23,978 g of sucrose / 100 ml
Subtracting  23.978 - 3.03 = 20, 948 g of sucrose / 100 ml
That is to say; for 1 l of juice I must add 209 g of sugar
For 4 Lt  209 x 4 = 836 g of total sugar.