Finally after the prep shots and stories, here it is. The final outcome and the product right in front of my eyes😍 I must say I am excited and thrilled to have not messed it up and yes it tastes divine 😋😋 Fully worth the wait and effort. Yay Lejna and Cicily we did it after almost 40 days 😬🥳💪 so so proud of us for having taken up this task with lot of uncertainties. All thanks to our master plan we can enjoy drinking homemade grapewine this Christmas season (hopefully if it lasts till Christmas day😂)
The recipe for the wine has been adapted from our family recipes. So we consider it truly precious to have inherited those recipes from our grandmas cookbooks and having the pleasure and joy of trying this many decades old recipes. Also seeing the product right in front of our eyes makes us feel closer to home in this otherwise difficult year when many of us are spending this festive season away from our loved ones and families. So if food or a drink can take us closer to the feeling of Home, why not?😊❤️
I did add spices (cinnamon and cloves) to the ingredients while soaking the grapes as I like my wine having a nice spice punch and personally don’t prefer the really sweet tasting wines. Also neither me nor hubster likes plum or fruit cake so plum/fruit cakes won’t sell in this household (yes yes you heard it right)😅 hence baked a Date and Walnut cake to go with the wine. So it’s wine and cake after all😊❤️ and it’s definitely a divine combo.
I know it’s a bit too late to try this for Christmas this year but hoping it will be helpful for those of you who wants to try it out later. Well after all you don’t always need a reason or occasion to enjoy good homemade wine 😊💕
Recipe
Ingredients
Grapes – 2 kg
Sugar – 1.5 kg
Wheat grain – 1/4 cup or 1 handful
Yeast – 1 teaspoon
Boiled water (warmed to room temperature)- 1.5 litre
Cinnamon (optional) – 4-5 sticks
Cloves (optional)- 10 in number
Steps
1. Put all the above in a pot (earthen pot or Bharani or glass jar cleaned and dried well before use) after squeezing the grapes well by hand or in a mixie pulsing it gently.
2. Close the pot with a cloth and tie it.
3. Make sure that 1/4 th of the pot or jar (top portion) should be left empty.
4. Mix daily (around same time) with a wooden spoon for 20 days. Make sure that the sugar also gets mixed completely within 5 days.
5. On the 21st day, filter the wine using a Muslin cloth and put the filtered wine in the same jar (make sure you clean and dry the jar well with no moisture content) for another 15 days to settle and clear. You may now close the jar with its lid.
6. After 15 days you can pour out the wine into bottles using a funnel gently from the pot so that the sediments settled in the pot below will not get mixed up with the wine.
7. If the wine doesn’t have much colour, you can caramelise sugar and add into it.
8. You may also keep the wine chilled as it can be tastier when chilled.
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