Ingredients
- 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 water)
- Active Dry Yeast – 2 tsps
- Luke Warm Water – 1/2 Cup (for dissolving the yeast)
- Cinnamon Stick – 1 (optional)
- Cloves – 3 (optional)
- Sugar – 1/2 Cup (For Caramelizing)
Preparation Method
- Clean the Ceramic/Glass Jar and allow it to sun dry before using it for making wine.
- Boil water and allow it to cool completely.
- Clean and wash the grapes well and remove the stalks.
- Dissolve yeast in luke warm water and keep it aside for 10-15 minutes so that it rises.
- Mash the grapes using a wooden spatula or crush the grapes with your hands. Add half the quantity of sugar (2 lbs) to the crushed grapes and mix well.
- Transfer the crushed grapes and sugar mix to the ceramic/glass jar. Add yeast to the jar.
- Add cinnamon and cloves. This will give the wine a very nice spicy aroma and flavor.
- Add boiled and cooled water to the jar. Mix everything well. Keep the jar closed and airtight for 21 days.
- Stir the mixture with a wooden spatula every day for 21 days. (Some people stir it every alternate day but I stirred it daily.
- After 21 days, strain the grape pulp mixture into another vessel using a muslin cloth or clean unbleached cotton cloth. Add the remaining 2 lb sugar and mix well. The Wine will be hazy at this stage.
- Keep it for another 21 days so that the sediments settle down and the wine becomes clear. Strain the mixture again using a muslin cloth without disturbing the sediments. My wine had a light pink color because of the grapes I used.
- For coloring the wine, I caramelized sugar and added it to the wine and the wine had a richgolden color. You can add the caramelized sugar to the wine a few days before straining it from the glass jar. Please refer below for details on coloring the wine.
- Store the wine in clean dry glass bottles. While serving, pour it carefully without disturbing the sediments.
