Jaathikka thodu wine
Ingredients:
Jaathikka thodu- 1 kg (It is the fruity yellow cover of nutmeg)
Sugar- One and a half kg
Sugar for caramelising - 1 cup
Boiling water- Two and a half litres
Yeast- half tsp
Method:
Chop the jaathikka thodu into small pieces. Put chopped thodu and sugar in a big jar and add boiling water. Mix well. When it has cooled and is warm add yeast to the mixture. Mix well. When the mixture cools down further, tie the jar with a muslin cloth or close it loosely with a lid. Stir the mixture every day for five minutes. After 21 days strain the mixture through a muslin cloth into a clean, dry bottle. For caramelising sugar, heat 1 cup of sugar on medium flame until it turns dark brown. Add a cup of hot water to the browned sugar and boil. Turn off the gas and mix with the wine when it is cool. Season this for 21 days without stirring. After this, siphon or strain the wine into clean dry small bottles.
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Pineapple skin wine
Ingredients
Pineapple- 2
Sugar- 3 cup
Water - 2 bottles
Egg white beaten- 1
Ginger powder- 1 tbsp
Cinnamon – 1’’ piece- 2
Cloves- 5
Yeast -1 tsp
Method
Clean pineapple with skin thoroughly. Remove skin thickly and chop skin and the remaining portion. Mix with other ingredients in a jar or glass bottle. Tie the bottle with a clean cloth and keep aside. Stir the mixture everyday for five minutes. After three weeks strain the mixture into a clean bottle and allow it to season for three weeks more. Do not stir or open the bottle. After that siphon it and keep it in other small bottles. The peach colour of this will change to a richer whisky colour with aging.
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Ginger wine
Ingredients
Grated ginger- 250 grams
Sugar- 1 kg
Water- 3 litre
Lemon juice- 2 tbsp
Cloves- 5
Cinnamon 1” piece- 2
Cardamom- 4
Caramelized sugar syrup- quarter cup
Method
Crush cinnamon and cloves. Boil water, sugar, grated ginger, crushed cinnamon and cloves in a big vessel. Reduce the flame and simmer for 30 minutes. Turn off the gas and keep aside for a day. On the next day drain the syrup into a big glass bottle and add lemon juice. Add cooled caramelised sugar syrup. Keep aside for another day and siphon the wine into small bottles. For caramelising sugar heat three tablespoons of sugar until it becomes dark brown on medium flame. Add half cup of hot water to the browned sugar and boil. Turn off the gas and mix this with the wine when it is cool.
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Jackfruit wine
Ingredients
Jackfruit pulp- 1 kg
Sugar- 750 grams
Water- two and a half litre
Yeast- half tsp
Method
Cut the jackfruit and take out the flesh ( chakka chula ). Remove the seeds. Chop it and add enough water to cover and cook well on slow flame. Cool it well and then put it in a blender. Mix it well and take the jackfruit pulp out. Meanwhile dissolve sugar in water and make a syrup. Dissolve yeast with half teaspoon sugar in lukewarm water. Mix this yeast with jackfruit pulp and sugar syrup and pour into a clean jar or sterilised bottle. Close it with a muslin cloth tied over the mouth. Keep aside for 15 to 20 days. Strain and keep aside for another five days.
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Guava wine
Ingredients
Guava- 1 kg
Sugar- 2 kg
Boiled water- 4 litres
Yeast- 1 tbsp
Method
Wash and wipe guava. Dice it into small pieces. Put it into a sterilised glass bottle or jar with sugar, yeast, boiled and cooled water. Mix well and cover the bottle with a clean cloth or a loosely fitting lid. Stir this mixture for 21 days. After 21 days strain this through a muslin cloth into a clean dry vessel. Pour this into a sterilised bottle. Keep this again for another 21 days and thereafter siphon or strain the wine and pour into clean bottles.
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Banana wine
Ingredients
Banana (palayancodan pazham) - 2 kg
Banana skin chopped- 1 cup
Sugar- one and a half kg
Raisins - 100 gm
Lemon - 1
Orange -1
Water - 5 litres
Yeast- 1 tbsp
Method
Wash, peel and slice bananas. Chop half of the banana peels. After squeezing out the juices from the orange and lemon, chop the peels. Remove the white portion (fibre). Place this in a large saucepan with water and raisins. Bring to boil and simmer for 30 minutes. Strain out the pulp. Add sugar, yeast, lemon juice and orange juice to the hot mixture and stir to dissolve. Leave for five days, stirring daily. There will be heavy foaming during fermentation. On the fifth day siphon into another bottle. For a sweet wine add 100 grams more sugar.
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