Wines
Grape Wine
Ingredients :
| 1. |
Black Grapes |
-
1 kg |
|
|
|
| 2. |
Sugar |
-
3/4 kg |
5. |
Clove |
-
5 no's |
| 3. |
Boiled Water |
-
6 bottles |
6. |
Yeast |
-
5 gm |
| 4. |
Cinnamon |
-
2 pieces |
7. |
Egg White |
-
1 |
Method of Preparation :
Clean and wash the grapes.
Dissolve 5 gm yeast and 10 gm sugar in 100 ml hot water and keep it
for half an hour.
Smash the grapes with a wooden
ladle. Add the remaining sugar, water, prepared yeast, cinnamon and
clove and stir well. Store in a mud vessel ( only up to 3/4
level )and tightly close the mouth of the vessel.
After 10 days filter the wine.
Beat egg white and add to the wine. Keep this in the vessel for 2 days.
It can be used after filtering.
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Pineapple Wine
Ingredients :
| 1. |
Pineapple |
-
1 kg |
3. |
Water |
-
5 bottles |
| 2. |
Sugar |
-
2 kg |
4. |
Yeast |
-
2 tbs |
Method of Preparation :
Wash the pineapples and cut into small pieces.
Don't remove its skin. Boil it for about 5 minutes with water and 1 kg sugar.
When cool, add yeast and store in an air tight mud vessel for 20 days. Stir
the content daily with a wooden ladle. After 21 days, filter the wine through
a fine cloth. Do not squeeze the contents. Add the remaining sugar and store
it for another 21 days without stirring.
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Grape Ginger Wine
Ingredients :
| 1. |
Black Grapes |
- 2 kg |
3. |
Warm water |
- 12 bottles |
|
Crushed ginger |
- 1/4
kg |
4. |
Yeast |
- 1 tsp |
| 2. |
Sugar |
- 3 kg |
5. |
Beaten Egg white |
- 2 no's |
|
Wheat |
- 1/2
kg |
6. |
Caramelised Sugar |
- 1/2
kg |
Method of Preparation :
Smash grapes and mix with 2kg sugar, wheat and crushed
ginger. Place it in an air tight mud vessel and pour water over it. Add the
beaten egg white and store for 22 days. Stir the content well once or twice
in a week with a wooden ladle.
Filter the wine. Add caramelised sugar and the remaining
sugar kept aside. Stir well and store for another 22 days. The wine can be used
after filtering.
You can add 2 cups rum to the wine (Optional).
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White Wine
Ingredients:
| 1. |
Plantain (Palayankodan) |
-
1 kg |
3. |
Boiled &Cooled Water |
-
2 bottles |
| 2. |
Sugar |
-
1 kg |
4. |
Yeast |
-
1tsp |
Mix sugar with the
water. Cut banana into thin round
pieces and add it along with yeast to the water and store it in a mud vessel for 10
days. Stir
the contents once daily with a wooden ladle. After 10 days, filter the wine
and store in dry bottles.
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Gooseberry Wine
Ingredients:
| 1. |
Gooseberry |
-
2 kg |
6. |
Yeast |
-
2tsp |
| 2. |
Sugar |
-
2 1/2kg |
7. |
Egg White beaten |
-
2 |
| 3. |
Boiled & Cooled Water |
-
12 bottles |
8. |
Nutmeg |
-1
small piece |
| 4. |
Cinnamon |
-
2 pieces(1/2
inch pieces ) |
|
|
|
| 5. |
Clove |
-
12 no's |
|
|
|
Method of Preparation:
Clean and dry gooseberry. Crush cinnamon,
cloves and nutmeg together. Caramelize 1/2
kg sugar and keep it aside.
Take a dry mud vessel and place
gooseberry, 1 kg sugar and crushed masalas layer by layer. Dissolve yeast in a little
water and add to it. Pour water till the level of the gooseberries and add egg white
on top. Close the vessel tightly and store for 22 days.
Stir the contents once or twice in a week with a wooden ladle. After 22 days, filter the
wine, remove the gooseberries without breaking them. Store again in the mud
vessel by adding caramelized sugar and the remaining 1kg sugar for three more
days. On the 25th day strain the wine in a fine cloth and store in dry dark
bottles.
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Beetroot Wine
Ingredients:
| 1. |
Finely
Chopped
beetroot |
-1/2 kg |
6. |
Lemon Juice |
-
4 dsp |
| 2. |
Sugar |
-
1/2 kg |
7. |
Yeast |
-
2dsp |
| 3. |
Water |
-
8 cups |
| 4. |
Cinnamon |
-
2 pieces(1 inch long
sized ) |
| 5. |
Clove |
-
9 no's |
Method of Preparation:
Cook well chopped beetroot, sugar,
cloves, cinnamon and water together. When it is done keep it aside. When
cool, squeeze well and strain through a fine cloth several times. Filter
the lime juice and mix it with the yeast. Stir well, filter once more and
store in a mud vessel. It can be used after 40 days.
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Instant Lemon Wine
Ingredients:
| 1. |
Water |
-1
bottle |
7. |
Vanilla Essence |
-
4 drops |
| 2. |
Lemon |
-
3 no's |
8. |
Sugar
for caramelizing |
-2tbsp |
| 3. |
Sugar |
-
1/4kg |
| 4. |
Cinnamon |
-
3 pieces(1 inch) |
| 5. |
Cloves |
-
6 no's |
| 6. |
Rum |
-
1/4 bottle |
Method of Preparation:
 Extract the juice of lemon. Boil water with the lemon juice and sugar. Tie the
rest of the ingredients (except rum, vanilla essence and sugar for caramelizing)
in a small
piece of cloth and put it in the boiling water. Boil for about 10-15
minutes. Remove from fire, take out the small cloth bundle with the masalas,
squeeze the contents into the wine and then strain. Caramelize sugar (2tbsp) by
adding little water and
add it to the wine. Add more caramelized sugar if
more colour is needed. Add rum and essence. Mix well. Refrigerate when cool.
Serve cold.
Note : If you want more quantity of wine, double the ingredients
except rum.
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