in a large, clean bucket. Take an equal amount of water and
about half as much sugar and boil it, dissolving the sugar
completely. Add this to the pulp in the bucket. Cover the
bucket securely so that no insects can get to the pulp, but still
allowing airflow. Let it sit for about one week. The wild yeast
will begin to grow at this time. You will know it is working
because there will be foam on top of the pulp and bubbles will
be appearing on the surface. Each day you must press the pulp
which rises to the top down into the liquid. If you fail to do
so, mold will grow.
2. After about a week, it will be time to start the second round of
fermentation. Carefully strain the pulp through a clean rep
cloth into a large (preferably glass) jug which has been
carefully boiled to make it sterile. Cover and watch to make
sure no more foam is being created. When this is evident,
cover the jug so that it is airtight. Place this in the still,
inserting a reed into the top to allow the liquid to bubble out
into an empty and sterile bottle. Heat it very slowly, over a
low fire for about a day, until the clear ka-la-na wine is
completely transferred to the new bottle.
3. When the ka-la-na wine is clear, fermentation is completely
ceased. Allow the wine to cool and sample it, adding sugar to
taste if necessary. Carefully pour the wine into sterile botas or
bottles, adding corks tightly.
4. Store the botas/bottles in the supply room or cellar, on their
sides, to age. Make sure the ka-la-na is cool and kept in a
dark place. Give it at least a month to age before serving.
