tag:blogger.com,1999:blog-3722732412248365756.post1711131126422352440..comments2023-10-01T05:46:27.903-04:00Comments on elephants and the coconut trees: Homemade red grape wine / Kerala sweet wine / Easy wine makingmeenahttp://www.blogger.com/profile/12950195576104569763noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3722732412248365756.post-39716985496961886532015-03-08T16:47:02.806-04:002015-03-08T16:47:02.806-04:00Hi there Amateur, U are really brave to go with no...Hi there Amateur, U are really brave to go with no yeast no wheat for wine making :)<br />There should be some agent like yeast to convert sugar into alcohol, not to discourage you but since u have gone with just grapes and sugar I feel the mixture is simply sitting and turning into vinegar.I would suggest not to experiment more with this mixture by keeping it longer or sweetening it further. <br />For all the other questions in general case:<br />You may use it in place of regular vinegar in cooking and try like u would do with apple cider vinegar. Do let me know what happened if so.<br />2.Dry wine to my understanding is less sweetened wine where the yeast has eaten up all the sugar and turned it dry. 3..Come on why would u get so lazy :) use a clean dry container so there is no yeast residue altering the wine.4. After filtering wine could be used immediately.Use a tight lid and store in a cool dark place or refrigerate.5. Discard the sediment. Hope this helps.Wine making is a patience plus trial and error test so do not give up Amateur.meenahttps://www.blogger.com/profile/12950195576104569763noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-36589697623565297482015-03-08T05:28:21.159-04:002015-03-08T05:28:21.159-04:00Hi Meena,
I have made a very small batch of 250 g...Hi Meena, <br />I have made a very small batch of 250 gm Black Grapes with 1 litre water (approx 4.5 cups). No yeast. No wheat. Since the black grapes were very very sweet, i have added only approx 150 gms of sugar. I used my hand to mash the grapes. It was fun, and out of enthusiasm, i crushed the grapes to pulp and skin separately. Climate-wise, Winter has settled and Summer is in the initial stage here. No fungus has formed till date in the mixture. I used a glass jug with a wide mouth and a beak (but without a lid). So I closed with a cotton cloth tightly held in place with a rubberband.<br /><br />Today is the 11th day. The foaming has stopped with rare bubbles around the corner. No sediment on top. The syrup is clear with beautiful black grape colour on top upto 60 percent with the pulp sediment of 40 percent in the bottom. I tasted the wine. Till the 9th day, the wine was very very sweet. Today (11th day), it tastes slightly soury with a slight fermented foul smell. <br /> <br />1. Should i strain the mixture on the 11th day instead of 21st day ? <br />2. I DONT want a very sweet wine. Today, the wine tastes a bit soury (is it called "dry" ?). <br /> a. Is it ok if i leave it like this, or should i sweeten this ? how do i sweeten it at this stage ? <br /> b. At the time of drinking, if i find it dry, how do i sweeten it ?<br />3. Can i use the same Glass Jug after filtering ? Can i use the glass jug without washing ? <br />4. If i put the filtered syrup directly in a wine bottle, should i close it with a muslin again ? If the post-filter process requires a lid, then should i keep close it tightly or a little bit loose ? After how many days does it require a second filtering ?<br />5. What do i do with the 40 percent sediment ? Can i pour water on it and see if there is still some fermentation left ? Amateurhttps://www.blogger.com/profile/02010203474734817510noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-18525711391001273732015-02-23T09:43:05.522-05:002015-02-23T09:43:05.522-05:00Hi there,
1. The natural yeast present in the grap...Hi there,<br />1. The natural yeast present in the grapes and the natural enzymes present in the skin which aids in fermentation which dies when boiled.<br />2. Instead of yeast whole wheat kernels can be used. It is a 41 days process. Here is a recipe for that. <br />Grapes - 500 gms ,Sugar -500 gms ,water(boiled and cooled)-1 ltr and wheat kernels- 1.5 tbsp. Crush the grapes very gently with potato masher Simply mix all the ingredients together and bottle by filling it to 3/ 4 th only and tightly close it.Shake the bottle every 5th day. On the 21 day the peels should be empty and should float on top if not wait few days more until it floats.strain and discard the grape peel and sediments(dont try to squeeze anything from peel). Bottle the liquid again for 20 days tight lidded this time without disturbing both times in a dark place. start using after that discarding sediments.<br />3. 3-4 months if u are looking for the sweetness after that I find it getting really strong and very sharp tasting as no stabilizing agent is added.<br />Hope this helps.Thank you for dropping by and do let me know how the wine turns out will you ?:)meenahttps://www.blogger.com/profile/12950195576104569763noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-65694706084273734382015-02-23T05:29:37.635-05:002015-02-23T05:29:37.635-05:00Hi Meena, i have a few doubts being an amateur.
1....Hi Meena, i have a few doubts being an amateur.<br />1. Why cant we boil the grapes in water (like your beetroot wine recipe) ?<br />2. If you want to avoid Yeast, what can be added ? Pls give me the prepping method (like yeast) for the same. At what stage should that ingredient (replacement for yeast) be added to the recipe ?<br />3. You have said that this wine should not be stored for a long period. But, What is the approximate maximum period that this wine can be stored ?<br />Thanks in advanceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-28838444519436477962014-06-26T14:31:08.884-04:002014-06-26T14:31:08.884-04:00Thanks for giving such an easy and simple recipe ....Thanks for giving such an easy and simple recipe .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-66656936605868672782014-02-14T13:12:45.835-05:002014-02-14T13:12:45.835-05:00Hi Dennis,
Sorry for the late reply saw this while...Hi Dennis,<br />Sorry for the late reply saw this while clearing spam.<br />Regarding fermentation- if it is in a clear jar/bottle u can see a lot of frothing happening on top surface.It will reduce and stop after few days.There should not be any whitish/greenish layer formation after that. <br />If a ceramic jar is used and since u say u have not strained it in the beginning I guess u are going for the traditional method of 21 days of stirring and then another 21 days resting period.U may have to wait and check taste before straining in this case. Whichever method u are following I suggest not to open and disturb the process.<br />Hope this helps.Do let me know how it turned out.<br />Thank you so much for stopping by.meenahttps://www.blogger.com/profile/12950195576104569763noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-76422161476723037472014-02-07T02:22:12.696-05:002014-02-07T02:22:12.696-05:00Dear Meena,
I am in the process of fermenting it ...Dear Meena,<br /><br />I am in the process of fermenting it without straining at first place. I will strain it after 21 days. How to check whether the fermentation is going on correctly?<br /><br />Dennishi_itsmedenuhttps://www.blogger.com/profile/11979142708416636866noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-34626423237834547122014-01-06T11:47:39.954-05:002014-01-06T11:47:39.954-05:00Hi Meena . Thanks for the recipe. Would surely try...Hi Meena . Thanks for the recipe. Would surely try making this some day. By the can you tell me what would be the alcohol content of this wine if any. Thanks AshokAnonymoushttps://www.blogger.com/profile/07584300758941934444noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-2327004102081674022013-11-26T02:01:20.591-05:002013-11-26T02:01:20.591-05:00U are welcome.Do try the wine and let me know if u...U are welcome.Do try the wine and let me know if u liked it :)meenahttps://www.blogger.com/profile/12950195576104569763noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-7146823652413290022013-11-26T01:42:41.323-05:002013-11-26T01:42:41.323-05:00Thank YouThank YouAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-65778038055420606452013-11-24T23:26:23.877-05:002013-11-24T23:26:23.877-05:00Caramelized sugar gives a much deeper red tone.I h...Caramelized sugar gives a much deeper red tone.I have not used it in this one.<br />Regarding the use of egg white-it has water soluble protein which softens astringency and mellows the wine.I have never used it because if it is not done right can spoil the whole wine .Hope that helps.<br /><br />Thank you for stopping by.meenahttps://www.blogger.com/profile/12950195576104569763noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-43649321643636283402013-11-24T22:43:26.919-05:002013-11-24T22:43:26.919-05:00Thanks for the sour taste & vinegar smell caut...Thanks for the sour taste & vinegar smell caution. The shown picture is the result of caramelized sugar right ?. I heard that some people use egg-whites - do u know why ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-42793778489757505492013-04-13T11:41:50.714-04:002013-04-13T11:41:50.714-04:00Thank you Divya :)Thank you Divya :)meenahttps://www.blogger.com/profile/12950195576104569763noreply@blogger.comtag:blogger.com,1999:blog-3722732412248365756.post-33976802904104560642013-04-13T09:30:48.772-04:002013-04-13T09:30:48.772-04:00Beautiful clicks, I must call i t crystal clear cl...Beautiful clicks, I must call i t crystal clear clicks.. Just scrolling up and down and admiring them :) btw good tips on how to make a good wine recipe :)Divya Ahttps://www.blogger.com/profile/07421160167445516566noreply@blogger.com