Thursday, December 11, 2014

Homemade Cashew Fruit Wine

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:
  1. Cashew fruit - about 12 medium sized  approximately 1 kg (Remove the nut and use only the fruit)
  2. Sugar  – 1 kg (add 1/2 kg more if you like your wine sweet)
  3. Boiled and  cooled water – 4 liters
  4. 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)
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 .
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.

21 comments:

  1. Worthful & lovely preparation......

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  2. The cut cup cashew fruit need to be swusque and mix or just as u said mix with other ingredients? Pls reply

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  3. Squeeze* and mix(corrected)

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  4. No need to squeeze the fruit , just mixing is enough

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  5. What's the point of adding egg white?.

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    Replies
    1. Egg white is added to get a clear wine .

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  6. When to add egg in the process and how much egg? Please explain. And is it compulsory to add egg?

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  7. Cashew fruit without skin or with skin??

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  8. I 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.

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  9. Can one use a plastic gallon instead of glass or ceramic? Transport from the farm to home would be a problem in a breakable container.

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  10. What 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 :)

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  11. We are having cashew fruits. And we need information about cashew wine. Making and selling in the market

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    Replies
    1. MARKET IS WITH ME, WHAT IS YOUR CAPACITY TO MAKE PER DAY

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  12. 1kg of cashew amounts to how many litres?

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  13. Good 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.
    I 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.

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  14. 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
    ?

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