The usual picture that one has of wine making is that it is a tedious and tiresome job. In this blog I have tried to make it as simple for you as possible. Please remember that these wines are for your use and not for commercial purposes. You can start off with these simple recipes and the as you gain confidence you can experiment on your own or post me regarding more complicated recipes.
I have been experimenting with wines for the last 10 years and have found these basic tips for wine making which I have shared with you in the latter paragraphs. Hope you will enjoy making these wines as much as I have in sharing them with you.
Tuesday, June 17, 2008
Wine as according to Wikipedia
Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.[3]
Although other fruits such as apples and berries can also be fermented, the resultant "wines" are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit or country wine.
The health effects of wine (and alcohol in general) are the subject of considerable ongoing study.[55] In the United States, a boom in red wine consumption was initiated in the 1990s by the TV show 60 Minutes, and additional news reports on the French paradox. The French paradox refers to the comparatively lower incidence of coronary heart disease in France despite high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this difference is due to the high consumption of wines by the French, but the scientific evidence for this theory is currently limited.
Although other fruits such as apples and berries can also be fermented, the resultant "wines" are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit or country wine.
The health effects of wine (and alcohol in general) are the subject of considerable ongoing study.[55] In the United States, a boom in red wine consumption was initiated in the 1990s by the TV show 60 Minutes, and additional news reports on the French paradox. The French paradox refers to the comparatively lower incidence of coronary heart disease in France despite high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this difference is due to the high consumption of wines by the French, but the scientific evidence for this theory is currently limited.
Equipment For Wine Making
1) White / Transparent Air Tight Plastic Jars.
2) Wooden/ Plastic Ladels.
3) Plastic Stainer.
2) Wooden/ Plastic Ladels.
3) Plastic Stainer.
Things You Need To Know
Wine making is not a very tricky or difficult job provided you are a wine lover. Simple equipment and basic recipes have been included in this blog to make things as simple as possible for you. Though a few terms may sound new to you I have tried to explain them so that you don't find yourself at a loss.
Wine requires a little bit of care and cleanliness. Make sure your hands are dry the jar you are going to use has been washed properly and dried in the sun.Wherever we add water to the wine we boil the water to sterelize it so that our wine does not get infected. The first signs of a wine getting infected are when you see your wine getting turbid, don't worry you can still try to make amends. Carry out all the procedures as mentioned. Just after racking the wine keep it in the refrigerator , that will help the wine to clear. Do not usw steel utensils or ladels at point of time while making wine. Only plastic/wooden / bone china/ glass materials to be used.
Yeast which is used can be dry / fresh. If you are using dry yeat then make it 7 gms per litre of the entire mix, if it is fresh yeast then make 5 gms per litre. yeast always has to be dissovled in warm water(bearably hot) then when it starts to ferment it is ready to use.
The Vitamin B capsules should always be oened and sprinkled. They act as a streghthening agent for the yeast.
The process of decantation is called racking in wine making. This method can be followed in several ways. The first and most common in homemade wine is just lifting and pouring and the second is using a tap fitted jar for the first stage of wine preparation and then syphoning it to the next jar.
When we say that a particular wine it very dry we mean that it is very sour so after you have made the wine and you feel it is too thick or dry you may add boiled and cooled water or syrup as per requirement.
Keep these basic rules in mind and HAPPY WINE MAKING!
Wine requires a little bit of care and cleanliness. Make sure your hands are dry the jar you are going to use has been washed properly and dried in the sun.Wherever we add water to the wine we boil the water to sterelize it so that our wine does not get infected. The first signs of a wine getting infected are when you see your wine getting turbid, don't worry you can still try to make amends. Carry out all the procedures as mentioned. Just after racking the wine keep it in the refrigerator , that will help the wine to clear. Do not usw steel utensils or ladels at point of time while making wine. Only plastic/wooden / bone china/ glass materials to be used.
Yeast which is used can be dry / fresh. If you are using dry yeat then make it 7 gms per litre of the entire mix, if it is fresh yeast then make 5 gms per litre. yeast always has to be dissovled in warm water(bearably hot) then when it starts to ferment it is ready to use.
The Vitamin B capsules should always be oened and sprinkled. They act as a streghthening agent for the yeast.
The process of decantation is called racking in wine making. This method can be followed in several ways. The first and most common in homemade wine is just lifting and pouring and the second is using a tap fitted jar for the first stage of wine preparation and then syphoning it to the next jar.
When we say that a particular wine it very dry we mean that it is very sour so after you have made the wine and you feel it is too thick or dry you may add boiled and cooled water or syrup as per requirement.
Keep these basic rules in mind and HAPPY WINE MAKING!
White Wine
This is the most basic wine. Classicly speaking it should be enjoyed with white meat but I would say that this wine compliments any kind of food but remember that this wine is quite dry. So go ahead and try this simple recipe. This wine does not take as long a time as the red wine.
Ingredients
1) 2 kg white grapes
2) 15 gms dry yeast
3) Vitamin B capsules 2
4) 75o gms sugar
5) 750 ml water boiled and cooled.
Method
1) Crush the grapes but remove the stalks first.
2) Sprinkle the Vitamin B capsules.
3) leave the grapes for about an hour.
4) Wrap it in a fine cloth and extract the juice.
5) Add the yeast.
6) Store in a clean sterilized jar(no need to stir)
7) The wine will start to clear in 2 to three weeks time.
Ingredients
1) 2 kg white grapes
2) 15 gms dry yeast
3) Vitamin B capsules 2
4) 75o gms sugar
5) 750 ml water boiled and cooled.
Method
1) Crush the grapes but remove the stalks first.
2) Sprinkle the Vitamin B capsules.
3) leave the grapes for about an hour.
4) Wrap it in a fine cloth and extract the juice.
5) Add the yeast.
6) Store in a clean sterilized jar(no need to stir)
7) The wine will start to clear in 2 to three weeks time.
Red Wine the Old Style
There is hardly anything to tell about this most loved of all wines. It is a less dry and hence a perfect lady's wine. It is easy to make too provided you dont mind crushing the grapes by hand.
Do not feel that you are the only brain master and run it in the mixer.The best grapes are the nasik grapes. dark slightly oblong ones. Buy the grapes round the months of February and March. At that time the Grapes are fully ripe and have the perfect taste for wine making.
Ingredients
1) 2 kg Black grapes
2) 15 gms yeast
3) Vitamin B capsules 2
4) 1 kg Sugar
5) 1 lt boiled and cooled water
Method
1) Before crushing the grapes remove the stalks
2) Sprinkle the vitamin B Capsules
3) Add the yeast and citric acid and leave it for 7 days and water.
4) Press the pulp into the juice everyday.
5) Then strain the juice into a clean sterilized jar.
6) Rack every two months.
Do not feel that you are the only brain master and run it in the mixer.The best grapes are the nasik grapes. dark slightly oblong ones. Buy the grapes round the months of February and March. At that time the Grapes are fully ripe and have the perfect taste for wine making.
Ingredients
1) 2 kg Black grapes
2) 15 gms yeast
3) Vitamin B capsules 2
4) 1 kg Sugar
5) 1 lt boiled and cooled water
Method
1) Before crushing the grapes remove the stalks
2) Sprinkle the vitamin B Capsules
3) Add the yeast and citric acid and leave it for 7 days and water.
4) Press the pulp into the juice everyday.
5) Then strain the juice into a clean sterilized jar.
6) Rack every two months.
Tea & Mint Wine
A Small Peg of Information
This is a very refreshing wine. At the end of the day it soothes your senses to have the flavour and coolness of mint in your mouth. This wine takes a lot of time to clear about 3 to 4 months but let me assure you that it does not take a very long time for this wine to polished off the bottle.
Ingredients.
1) 100 gms peppermint leaves.
2) 1.2 lts. hot tea(strong or light is as per your choice)
3) 250 ml white grape juice
4) 10 gms yeast
5) 750 gms sugar
6) 2 gms citric acid
7) Vitamin B capsules 2
Method
1) Place sugar and white grape juice in a jar.
2) Add the washed and bruised(crushed) mint leaves(excluding stalks).
3) Strain the hot tea into it. Stir to mix the sugar.
4) When cool add the citric acid B cap. and the yeast.
5) Cover and leave aside for 5 days.
6) Strain into a clean sterelized jar.
7) Rack when wine clears(approx three/ four months).
This is a very refreshing wine. At the end of the day it soothes your senses to have the flavour and coolness of mint in your mouth. This wine takes a lot of time to clear about 3 to 4 months but let me assure you that it does not take a very long time for this wine to polished off the bottle.
Ingredients.
1) 100 gms peppermint leaves.
2) 1.2 lts. hot tea(strong or light is as per your choice)
3) 250 ml white grape juice
4) 10 gms yeast
5) 750 gms sugar
6) 2 gms citric acid
7) Vitamin B capsules 2
Method
1) Place sugar and white grape juice in a jar.
2) Add the washed and bruised(crushed) mint leaves(excluding stalks).
3) Strain the hot tea into it. Stir to mix the sugar.
4) When cool add the citric acid B cap. and the yeast.
5) Cover and leave aside for 5 days.
6) Strain into a clean sterelized jar.
7) Rack when wine clears(approx three/ four months).
Monday, June 16, 2008
Rose Wine
A Small Peg of Information
Rose has always been associated with atistocracy in India. You may serve this wine to people youconsider to be special. This is a very lightly flavoured wine . It compliments 'Biryani' very well. The best season to make this wine is in the months of March and April when the roses are in full bloom and rose petals are easily available. Also one must be carefull to use only the red rose petals which have a typical rose fragrance. Avoid hybrid long stemmed roses because they lack the fragrance. This wine takes about 2 months for preparation but can be consumed at any time of the year.
Ingredients
1) 250 gms red rose petals
2) 150 ml Red Grape juice (packaged but without sugar or preservatives).
3) 500 gms sugar.
4) 1.5 lts. water(boiled and hot)
5) 2 gms citric acid.
6) 10 gms yeast
7) Vitamin B capsules 2
Method
1) Place petals with sugar and grape juice in a jar.
2) Pour the hot water on it stir to dissolve the sugar.
3) When cool add remaining ingredients.
4) Keep for 4 days Pressing the petals into the juice evryday.
5) Strain and keep aside.
6) Rack after two months and add another B capsule.
Rose has always been associated with atistocracy in India. You may serve this wine to people youconsider to be special. This is a very lightly flavoured wine . It compliments 'Biryani' very well. The best season to make this wine is in the months of March and April when the roses are in full bloom and rose petals are easily available. Also one must be carefull to use only the red rose petals which have a typical rose fragrance. Avoid hybrid long stemmed roses because they lack the fragrance. This wine takes about 2 months for preparation but can be consumed at any time of the year.
Ingredients
1) 250 gms red rose petals
2) 150 ml Red Grape juice (packaged but without sugar or preservatives).
3) 500 gms sugar.
4) 1.5 lts. water(boiled and hot)
5) 2 gms citric acid.
6) 10 gms yeast
7) Vitamin B capsules 2
Method
1) Place petals with sugar and grape juice in a jar.
2) Pour the hot water on it stir to dissolve the sugar.
3) When cool add remaining ingredients.
4) Keep for 4 days Pressing the petals into the juice evryday.
5) Strain and keep aside.
6) Rack after two months and add another B capsule.
Ginger Wine
A Small Peg of Information
Have you ever tried to find an Indian who does not like "Ginger." Try it and I assure you it will be quite difficult. Ginger is the most common if not the most important ingredient in any indian household. It has a wonderfully tangy flavour and according to Indian Ayurveda is said to have medicinal properties for curing common couch & cold and various stomach ailments. This wine is lightly flavoured and ideally should be had with food which is also light in flavour.This wine does not take a lot of time to be prepared. Give it a month and it is ready for consumption. An impoartant tip would be to keep it in the refgirator after racking to help it to clear.
1) 450 gms Bananas
2) 1.5 lts. water + 250 ml water
3) 250 gms kishmish/raisins (chopped)
4) 50 gms ginger (grated)
5) 750 gms. sugar
6) 2 gms citric acid
7) Vitamin B capsules 2
8) 20 gms yeast
Method
1) Peel and chop the bananas and boil in 250 ml water for 20 mins.
2) Put sugar, chopped kishmish and grated ginger.
3) Strain the Banana pulp into it.
4) Pour 1.5 lts. boiling water on it.
5) Add the rest of the ingredients.
6) Ferment for 4 days.
7) Then strain and leave aside(stir twicw daily).
8) Rack after 4 weeks.
Have you ever tried to find an Indian who does not like "Ginger." Try it and I assure you it will be quite difficult. Ginger is the most common if not the most important ingredient in any indian household. It has a wonderfully tangy flavour and according to Indian Ayurveda is said to have medicinal properties for curing common couch & cold and various stomach ailments. This wine is lightly flavoured and ideally should be had with food which is also light in flavour.This wine does not take a lot of time to be prepared. Give it a month and it is ready for consumption. An impoartant tip would be to keep it in the refgirator after racking to help it to clear.
1) 450 gms Bananas
2) 1.5 lts. water + 250 ml water
3) 250 gms kishmish/raisins (chopped)
4) 50 gms ginger (grated)
5) 750 gms. sugar
6) 2 gms citric acid
7) Vitamin B capsules 2
8) 20 gms yeast
Method
1) Peel and chop the bananas and boil in 250 ml water for 20 mins.
2) Put sugar, chopped kishmish and grated ginger.
3) Strain the Banana pulp into it.
4) Pour 1.5 lts. boiling water on it.
5) Add the rest of the ingredients.
6) Ferment for 4 days.
7) Then strain and leave aside(stir twicw daily).
8) Rack after 4 weeks.
Jamun Wine
A Small Peg of Informatin
Jamun is an Indian fruit which has a beautiful colour and a distinct flavour of its own. It is known for its Diabetes curing properties(not verified by any source though a lot of theories are available). The wine after being made has dark purple colour and a distinct jamun flavour. Pease try the fruit before you make the wine to find out for yourself whether you like the taste or not. the wine takes 4 to 6 months to be completely fit for consumption but if required one can hve it after 2/3 months. This wine complements Idian food very well and also Indo-Chinese cuisine.
Ingredients
1) 3 kg of Jamun
2) 1 lt water(boiled and to be cooled slightly but should yet be hot)
3) 750 gm sugar
4) 5 gm citric acid
5) 20 gm yeast
Method
1) Deseed the jamuns and squash them by hand.
2)Add the sugar, hot water citric acid and the activated yeast and stir.
3) Strian after two weeks but keep stirring it occassionaly.
4)Rack after two months and thereafter repeat the racking process till the wine clears.
Jamun is an Indian fruit which has a beautiful colour and a distinct flavour of its own. It is known for its Diabetes curing properties(not verified by any source though a lot of theories are available). The wine after being made has dark purple colour and a distinct jamun flavour. Pease try the fruit before you make the wine to find out for yourself whether you like the taste or not. the wine takes 4 to 6 months to be completely fit for consumption but if required one can hve it after 2/3 months. This wine complements Idian food very well and also Indo-Chinese cuisine.
Ingredients
1) 3 kg of Jamun
2) 1 lt water(boiled and to be cooled slightly but should yet be hot)
3) 750 gm sugar
4) 5 gm citric acid
5) 20 gm yeast
Method
1) Deseed the jamuns and squash them by hand.
2)Add the sugar, hot water citric acid and the activated yeast and stir.
3) Strian after two weeks but keep stirring it occassionaly.
4)Rack after two months and thereafter repeat the racking process till the wine clears.
Subscribe to:
Posts (Atom)