dear friends, i need some help regarding wine making from tamarind.for my college project.so please give me some guidelines for the same. thanks.
Akshay
- posted
16 years ago
some help in wine making
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- Vote on answer
- posted
16 years ago
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Jack says: "Tamarind Wine Revisited
Another reader, recalling my blog last December about Tamarind Wine, wanted to point me to a published recipe. I appreciate this gesture immensely. She found the recipe on the About Mead website's posting of Mead Lover's Digest #779, which contained the recipe. Here it is:
- 6 oz. tamarind pulp * 2 lb. sugar * 1 tsp. pectic enzyme * 1 tsp. yeast nutrient * wine yeast
Simmer the tamarind in 1/2 gallon of water for five or ten minutes, strain. Into the liquid, stir the sugar and nutrient. Cool and add the pectic enzyme and yeast. Top up with water to make one gallon. (From Worldwide Winemaking Recipes)."
Personally I would let that ferment in a clean sanitised pimary (covered bucket) for a week before transferring it to a clean sanitised secondary fermenter (demijohn with an airlock). When its clear then syphon the wine into a clean sanitised demijohn and let it mature for 6 months or so. It should be ready to bottle then.
Jim