How to prepare homemade grape wine
Wine is one among the main dish for the celebration of each and every Christian festival. Christians normally go for wines in all their festivals especially Keralites.
Christmas, Easter and many Catholic Weddings are incomplete without sweet tasting wines.
Here I’m going to teach in How to prepare homemade Grape Wine. Wine is made using Grapes, Ginger, Pineapple, Chambanga (Rose Apple) and more. Home Made Wine used as our favorite drink during Christmas and Easter.
Colored Grape Wine
Colored Caramelized Grape Wine
- Seeded or Seedless Grapes – 2 lbs or 1 kg approx
- Sugar – 4 lbs (double the quantity of grapes)
- Water – 4.5 liters (Boiled and Cooled or you can use distilled/purified water)
- Active Dry Yeast – 2 tbsp
- Luke Warm Water – 1/2 Cup (for dissolving the yeast)
- Cinnamon Stick – 1 (optional)
- Cloves – 3 (optional)
- Sugar – 1/2 Cup (For Caramelizing)
Clean Ceramic or Glass jar and allow to dry in sun before using it for making a wine.
Boil water and make it to cool completely.
Clean it and wash the grapes very well and remove the stalks.
Allow yeast in luke warm water and keep it for 10-15 minutes so that it increases.
Mash grapes with the helping of spatula or crush the grapes with the help of your hands. Add half of sugar to the crushed grapes and mix it well.
Transfer the crushed grapes and sugar to ceramic or glass jar. Add up dissolved yeast to jar.
When using cinnamon and cloves add that to the jar. This will make the wine a very nice spicy flavor and aroma.
Add up boiled and cooled water into the jar. Mix everything nicely. Keep the jar closed inside the airtight for about 21 days.
Here you notice air bubbles forming on top of the fermentation that takes place.
Stir well the mixture with the help of wooden spatula everyday for about 21 days
After 21 days, strain the grape pulp mixture into another vessel using a muslin cloth or clean up the unbleached cotton cloth. Add remaining 2 lb of sugar and mix it once again. Wine is hazy at this stage.
Keep it for another 21 days so that the sediments to settle down and wine will become clear. Strain up the mixture again with the help a muslin cloth without disturbing the sediments. Want to caramelize the wine then you do it a few days after straining. My wine had was with light pink color as the grapes used in it.
For coloring the wine, I used caramelized sugar and added to wine and that it changed into a ricj golden color. You can also add caramelized sugar to the wine for few days before straining it for second time from glass jar.
Store the wine in clean and dry glass bottles. When serving, pour it carefully without any disturbing the sediments. Longer wine stored will taste better.