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Easy to follow spiced wine recipe

A fruit wine that takes 21 days to make

1y ago
8K

With "how to make alcohol at home" searches soaring all over the internet during lockdown, I thought it was only fair to try making some myself.

When thinking about homemade alcohol, my grandmother instantly came to mind, as she always used to boast about the wine her sisters and she made back in the day. They made wine from almost everything: plum, betel leaves, figs, dates, and much more.

Here is one of the most basic recipes she taught me. I just had to share it...

Spiced wine recipe

A fruit wine that takes 21 days to make

Ingredients

  • 1 kg seedless grapes
  • 500g sugar
  • 75g whole wheat, crushed
  • 1 tbsp yeast, activated in lukewarm water
  • 4-5 cardamom pods
  • 4-5 cinnamon sticks
  • 4-5 cloves
  • Whole pepper

Instructions

  1. Thoroughly wash and dry the grapes.
  2. In an airtight container or ceramic jar, add the grapes and mash them with a wooden spatula.
  3. Add sugar and keep stirring.
  4. Add the spices and stir well.
  5. Add the crushed wheat and activated yeast and stir until blended well.
  6. Add distilled water to fill up the jar, then seal the jar.
  7. Wait for a minimum of 21 days.

Have you tried this recipe? Share your photos & thoughts in the comments below

Red wine is rich in antioxidants that are present in grapes, which may help to lower the risk of heart diseases and stroke. It also protects our skin and has anti-ageing characteristics. And in women, it helps reduce the risk of developing type 2 diabetes.

Although the wait is way too long, it is definitely worth a try.

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Comments (5)

  • Nice looking forward to knowing how it tastes

      1 year ago
  • Another region another methodology. I will try it and I will post a recipe for a Czech fruit wine someday.

      1 year ago
    • Yes, this recipe is very Indian with all the spices! It is worth the time and effort. I am looking forward to seeing your method!

        11 months ago
  • How was the taste? Did you filter it?

      1 year ago
    • I have kept it for further fermentation after straining, waiting for the weekend for the taste test!

        1 year ago
5