Anthocyanin from yams

After several hours decanted (AB04):

* Liquid (AB09) very dark opaque clear wine.

* Solid starch, 1 mm x 150 mm dia.  Merged with (AB03).

Heated (AB09) in a pan boiling for ~10 min until smell of raw juice mostly disappeared.

Boiled it down to ~670 mL.  Added water again to 1000 mL.  Added 1 teasp. sugar and 1 packet Fleischmann's yeast. (around 2018-01-19 05:00).

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