Jamun Wine
Explore the unique flavors of homemade Jamun wine with this exquisite recipe. Infused with the natural sweetness of Jamun (Indian black plum), this wine offers a tantalizing taste experience, perfect for relaxing evenings or special gatherings. Discover the step-by-step process, allowing you to craft a delightful vintage right in your kitchen.
ingredients
- 4 lbs Jamun (fresh or ripe)
- 1 gallon water
- 2 lbs sugar
- 1/2 tsp yeast (wine or champagne yeast preferred)
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 tsp campden tablets (optional, for sterilization)
steps
- 1.
Wash the Jamun thoroughly and remove any stems or leaves.
- 2.
In a large pot, bring the gallon of water to a boil, then remove from heat.
- 3.
Crush the Jamun to release their juices and add them to the hot water.
- 4.
Stir in the sugar until fully dissolved, creating a sweet syrup.
- 5.
Allow the mixture to cool to room temperature, and then add the lemon juice and yeast.
- 6.
If using campden tablets, dissolve them in a little water and add to the mixture for sterilization.
- 7.
Transfer the mixture to a sanitized fermentation vessel (glass or food-grade plastic).
- 8.
Cover with a clean cloth and secure with a rubber band; let it ferment for about 5-7 days, stirring daily.
- 9.
After fermentation slows, transfer the liquid to another vessel, leaving sediment behind, and seal with an airlock.
- 10.
Allow the wine to age for at least 4-6 weeks in a cool, dark area, tasting periodically.
- 11.
Once ready, filter the wine into bottles and seal. Chill before serving.
