You can follow the same measurements for the fruit and water ratio for most wines. You could use any fruits , adjust the sugar according to how sweet you prefer your wine and also on the sugar content of the fruit.The standard measurement for 1 kg fruit is 1 kg sugar .For fruits that are sour you can increase the sugar by 1/2 kg more that is 1.5 kg sugar for 1 kg fruit.
I have used ripe cashew fruit and have not added any colour or caramel .
Ingredients:
- Cashew fruit - about 12 medium sized approximately 1 kg (Remove the nut and use only the fruit)
- Sugar – 1 kg (add 1/2 kg more if you like your wine sweet)
- Boiled and cooled water – 4 liters
- Yeast – 1 tsp
Method:
Wash and then cashew fruit dry. Cut it into small pieces.
Add the cut up cashew fruit ,sugar ,water and yeast into a glass or Ceramic jar. I use the traditional Bharani , mix it well and keep in a cool dark place
Open and stir this every day for 21 days (Its ok if you miss a day in between)
Add the cut up cashew fruit ,sugar ,water and yeast into a glass or Ceramic jar. I use the traditional Bharani , mix it well and keep in a cool dark place
Open and stir this every day for 21 days (Its ok if you miss a day in between)
On day 22 - strain the mixture through a clean cheese cloth / muslin cloth into a clean dry vessel. Make sure that there is no water content.
Pour this in a clean dry glass jar/ceramic jar and keep for another 21 days . Do not disturb or stir during this time . Once every 2-3 days open the lid also allow any gas that forms to escape.
On 22nd day pour into bottles and store - Make sure that you dont stir up the sediments and make it cloudy this ensures that you get a clear wine .
Pour this in a clean dry glass jar/ceramic jar and keep for another 21 days . Do not disturb or stir during this time . Once every 2-3 days open the lid also allow any gas that forms to escape.
On 22nd day pour into bottles and store - Make sure that you dont stir up the sediments and make it cloudy this ensures that you get a clear wine .
Wine gets better as it ages , the colour changes to a deep rich gold and the liquid becomes crystal clear . Usually its a bit cloudy during the initial month.
Worthful & lovely preparation......
ReplyDeleteHi this is good
ReplyDeleteHi this is good
ReplyDeleteMight add egg white
ReplyDeleteWhy the egg white
DeleteThe cut cup cashew fruit need to be swusque and mix or just as u said mix with other ingredients? Pls reply
ReplyDeleteSqueeze* and mix(corrected)
ReplyDeleteNo need to squeeze the fruit , just mixing is enough
ReplyDeleteWhat's the point of adding egg white?.
ReplyDeleteEgg white is added to get a clear wine .
DeleteWhen to add egg in the process and how much egg? Please explain. And is it compulsory to add egg?
ReplyDeleteCashew fruit without skin or with skin??
ReplyDeleteI used this recipe,my wine came out crystal yellow clear.Did not use egg white.Great recipe easy to follow.Thanks.About to make my 2019 stock.
ReplyDeleteCan one use a plastic gallon instead of glass or ceramic? Transport from the farm to home would be a problem in a breakable container.
ReplyDeleteWhat type of yeast should I be using? Do I need to pasteurize if I will be storing for multiple months before drinking? Thanks! Very excited to start my first batch :)
ReplyDeleteWe are having cashew fruits. And we need information about cashew wine. Making and selling in the market
ReplyDeleteMARKET IS WITH ME, WHAT IS YOUR CAPACITY TO MAKE PER DAY
Delete1kg of cashew amounts to how many litres?
ReplyDeleteExpire timing
ReplyDeleteGood day, my name is Jan le Grange I am farming near Nampula in Mozambique. I planted around 100 000 cashew trees in the last 5 years. I expect arrownd 500 tons of cashew apples this season which started to harvist September till November this year.
ReplyDeleteI am desperate to process not only the nuts but would like to process the fruits as well with the least amount of cash involved. I saw this beutifull wine resepi and saw you need to ferment it for 21 days and after straining you have to store it for another 22 days in a cool dark place. How can I manage 4000 kg fresh fruits per day. I realy would like to be adviced by the experts what to do with this fruits. The goal is to have a premium product who can sell easy at a good price.
Iam curious I am living in a interior location we don't have access to brewers yeast what type of yeast do u use? What types of yeast can I use? I am assuming that the stirring everyday replaces need for airlock
ReplyDelete?