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.
3 comments:
Thank you for the recipe. I have just made the mix today. Used 3.5 kg of jamun. Approximately how many liters will I get ultimately?
I have made four lots of 3.5 kg each. But one of them has developed turbidity. Perhaps it is "infected"? Is there any remedy?
Use Potassium Metabisulphite powder to Sanitise all utensils used in making wine, 1 TSF to 5 ltr of water. Add 1/6 TSF Potassium Metabisulphite to the must and keep aside for 24 hrs.Then after 24hrs add yeast activated.
Post a Comment