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Jamun and Grape Wines

Table of ContentsJamunWineJamul Wine 02java plum Jamun wineJamun Squash RecipeGrape Wine 01Make Wine at Home: Easy and Cheap Home Made Red Wine RecipeGrape Wine 02How to make Grape Wine?Methods for Using Fruits for Wine PreparationDry cider using fresh fruit -

Using fruit juice fruit juice concentrateHow to Ferment Fruit to Make AlcoholHow to Ferment Fruit to Make AlcoholMaking Simple Fermented BeveragesChemistry Project on Study of Rate of Fermentation of JuicesHow To Make Wine Out of Grape Juice:How to Brew Simple Wild Berry WineMake Wine at Home: Easy and Cheap Home Made Red Wine Recipe02Coconut FeniFeni (liquor)Cashew feni[edit]Coconut feni[edit]Jamun Wine

A Small Peg of InformatinJamun is an Indian fruit which has a beautiful colour and a distinct flavour of its own. It is known for its Diabetes curing properties(not verified by any source though a lot of theories are available). The wine after being made has dark purple colour and a distinct jamun flavour. Pease try the fruit before you make the wine to find out for yourself whether you like the taste or not. the wine takes 4 to 6 months to be completely fit for consumption but if required one can hve it after 2/3 months. This wine complements Idian food very well and also Indo-Chinese cuisine.Ingredients1) 3 kg of Jamun2) 1 lt water(boiled and to be cooled slightly but should yet be hot)3) 750 gm sugar4) 5 gm citric acid5) 20 gm yeastMethod1) Deseed the jamuns and squash them by hand.2)Add the sugar, hot water citric acid and the activated yeast and stir.3) Strian after two weeks but keep stirring it occassionaly.4)Rack after two months and thereafter repeat the racking process till the wine clears.

http://homemadewines.blogspot.in/2008/06/jamun-wine.htmlJamul Wine 02Jamul Wine No 1 Jamul or Jamblan of many varieties are found in Goa. The

fruit should be somewhat fleshy, about one inch or more in length, and 3/4

inch wide, outer skin very dark purple and the flesh wheish purple and a

large seed inside. YOU WILL NEED: Five kgs ripe jamul or about 4 kgs jamul pulp without seeds. 3 kgs sugar 250 gms wheat 3 gms citric acid 6 litres water 10 gms yeast 4 gms KMS Method

Pour boiling water on the fruit. When cool, mash it up and pick out the seeds. Add 2 gms KMS. Keep for 24 hours. Strain into

fermentation jar, add one-and-half kgs sugar, quarter kg wheat, 3 gs citric

acid and activate yeast. After eight days add the remaining 1-1/2 kg sugar.

Continue fermentation for 12 days more. Stir every alternate day. After 21

days, let the wine rest for decantation for 48 hours and rack. Add two gms KMS

and bottle. Mature for at least three months. * * * Jamul Wine No 2 (Goan traditional) The following is a traditional recipe as given to me. I feel it should be modified as explained in the note below: YOU WILL NEED: 1 kg sugar 12 kgs jamul, washed .

Method

In a jar, place a layer of Jamul. Cover it with a layer of sugar, continue with a layer of jamul and sugar, until jamul and

sugar are over. Cover the container well, but not too tightly. Keep this for

21 days. Mash up the fruit with the sugar. Strain

the solids through a cloth. Keep it for two days to decant. Rack and bottle,

this is strong syrupy wine. NOTE: As there is no yeast, sugar is not likely to be converted into alcohol, unless the yeast on the fruit is sufficient to do the job. SOURCE: Successful Goan Home Wines, by Edwin Saldanha, Rajhauns.

1995, reprint 1995. Now in second edition. Available in Panjim, etc.

Java plum Jamunwine

A tangy purple berry grown inMaharashtraVillage, it ispopularly calledasJamun or java plum.

It grown and fruits are sold.the fruit is benefit for diabetic.Jamuns are fruits with a blackish-purple skin. It is deep purple in color from outside and light purple near the seed. It look like an black olive.Theyve got an astringent after taste that will keep reminding you of the flavour and you will end up eating a lot more of these than you intended.Jamuns start making their appearance during early April and are found through June on every other busy street with women selling them by the kilo. The fruits are pluck with help of bamboo stick.

Jamun is used in making sauce,squash,jams,jelly,cake, dessert and Now evenWINE!!Making Jamun wine

Wash the fruit.

Squash the fruit with water.

Mix and keep it in the earthen ware covered with the cloth.

Mix the pulp withcleanhand.

Cover it and let it ferment.

Add sugar to the pulp.

Strain & let it ferment and mature for 6 month.

Enjoy

To make the wine get a large covered plastic or ceramic container. Place several cups ofjamun. Do not wash the fruit. Add sugar to the top, about one cup to every two cups ofjamun. Add cinnamon and cloves. Cover and leave in a dark place for twenty one days and no longer. Removejamunand spices. Strain and bottle.

Jamun Squash Recipe 01Ingredients:Jamun - 4 kgSugar- 2 kgWater - 1 1/4 litresCitric Acid - 1 1/4 tspMilk - 5 tblspPotassium Meta Bisulphate - 1 1/4 tspMethod:1. Boil the jamun in a very little water till soft.2. Strain and keep the juice aside.3. Boil thesugarand water together till thesugardissolves.4. Add the milk, 1 tbsp at a time and remove the scum.5. Remove and cool.6. Add the juice once the syrup cools completely.7. Add the citric acid and potassium metabisulphate.8. Store in sterilisedbottles.Jamun Squash Recipe 02 Ingredients:Jamun - 4 kgSugar - 2 kgWater - 1 1/4 litresCitric Acid - 1 1/4 tspMilk - 5 tblspPotassium Meta Bisulphate - 1 1/4 tsp

Method:1. Boil the jamun in a very little water till soft.2. Strain and keep the juice aside.3. Boil the sugar and water together till the sugar dissolves.4. Add the milk, 1 tbsp at a time and remove the scum.5. Remove and cool.6. Add the juice once the syrup cools completely.7. Add the citric acid and potassium metabisulphate.8. Store in sterilised bottles.

Read more:http://www.awesomecuisine.com/recipes/5607/jamun-squash.html#ixzz2WMNVwweZFollow us:@awesomecuisine on Twitter|awesomecuisine on FacebookGrape Wine 01

We were staying in Nasik when my friend gave me a wine recipe.All the four years I stayed there I made this wine.There were vinyards close by , so in February every year this had become a regular ordeal.Once the grapes came my work started.

The fabric you see above, on which the glass is placed has been painted by me. I is a semi chiffon scarf.I paint on white fabric edge to edge giving it aprinted effect.Making wine at home is easy except prior preparation is required .1. Firstly you require a plastic drum or a plastic bucket preferably of lighter colour, colourless will be ideal.It should have a lid also.I had specially bought one huge drum (in which you store water).

Choose the size of the drum keeping in mind the quantity of grapes, the amount of water required and enough space for fermentation.

2.A bucket to strain the wine .Ihad bought a new one because I was going to need it every year. Those of you who want to make in small quantities can use plastic container in which you store groceries.

3. Plastic net strainers. Clean kitchen towels.

4. wooden spatula.

5. Packing tape

6. plastic soft drink bottles

Items no. 2, 3 , 4 , 6 you will require only after 20 days.On the first day you require the drum and spatula and the tape.

Ingredients:-Black grapes-2 kg

sugar- 1kg+700gm

water-4 litre+500ml

wheat 250 gm

dry yeast- arround 1 heaped Tbsp

Method:- First wash the grapes ( along with their stems), spread them on a clean cloth .You can do this overnight. Also wash the wheat and keep it separately in a strainer or cloth.

Then take water I used filtered water , and boil it.Use the water only when it is luke warm.

Once the water reaches luke warm temperature crush the grapes in a food processor.

Put the crushed grapes+ water + half of the sugar + wheat + yeast at this stage. Stir with the wooden spatula .Close the lid of the drum and put the packing tape to seal the mouth of the drum .Mark the date on the calender . Keep the drum in a dry undisturbed place.

After 20days open the drum. Line the strainer with the kitchen cloth .If you put more than one cloth the better.Str ain the wine in the plastic bucket with the help of a plastic glass or a plastic jug . You may need some one to help you.Dont wash the drum with water at this stage.It will look dirty but still DONT.

Pour back the strained wine back in the drum. At this stage you have to put the left over sugar in the wine . But before that just taste the wine for sweetness .Put the sugar according to the sweetness you require in the wine.Everyones taste differs.

Stir again,close the lid and pack it up with the packing tape again.

Mark the date on the calender.

After 20 days again repeat the above procedure for final straining. This time keep clean n dry bottles ready. I used 2litre Soft drink bottles.Keep the drum on a chair 2-3 hours before you actually want to strain it. This will help in settling down the sediments at the bottom of the drum.Keeping the drum on the chair will prevent you from bending down every time. Slowly strain the wine in the bucket with the help of a plastic jug . Pour it in bottles. Dont fill them to the top . Keep some space.. Use the wine after 3 months or soon after bottling if your hubby cant wait. It tastes better with time .

With this recipe you will get around two bottles 2 litre each , or five rum bottles which are 750 ml each.

All those guests (some from abroad too) who have tasted my wine liked it a lot. So happy wine making to you all .One feels proud to say I have made it .

About these adsMake Wine at Home: Easy and Cheap Home Made Red Wine RecipeI always had the desire to enjoy drinking something I made myself. Did a lot of researching on how to make wine at home and all I got was wine making methods which was meant to be executed in the USA which uses things like wine fermenter kit, hydro meters, capdem tablets and those kind of stuff which you dont get here in India.

I wanted to prepare wine using just materials available in any standard Indian kitchen and not spending too much money. This search for the indianized wine making technique did not yield any results and I kept trying asking friends and relatives.

At last, I got the opportunity to talk to one pattima (old lady), mother of a good friend, whos been making wine for years, got the recipe of ingredients, and proportions from her and she ran me through telephone the methodology, tips and tricks of the process. Within 2 hours of talking to her, I was all set to go!

This guide is for all you people out there, who like me, at least once, want to brew what you drink.

This guide will yield a minimum of 4 litres of wine. Caution: You need a lot of patience, You need to wait up to 42 days to get the wine ready and you will have to dedicate at least 2 minutes everyday till then to this process of making wine.

Ingredients:Black Grapes: 1.5 KgsThe grapes can be seedless, but definitely need to be black. There is a variety of grapes in which the inside is also black/dark brown, if you get that its good, if not the black grapes variety with dark green inside is also good

Sugar: 1.5 KgsNeeds to be clean white sugar, try to get a good brand like parrys sugar which does not have any dirt or discoloration

Yeast: 15 gramsThis you get in any spencers daily or any supermarket for that matter. Usually you would find it in the section where they stock essences, food colouring etc. Its called Activated dry yeast , any brand and a small 25 gm packed would do (you need just 15 grams)

Whole wheat: 50 grams, all the supermarkets stock only 5 kg packets. Went to a normal palasarakku kadai (general provisions) and got it packed off.(Had a tough time getting this

Egg (just the white): 1Veggies dont get dejected. This is not really necessary. I was told this is just to create a good flavour. This can be skipped.

Water: 2.6 ltrspurified water.

Materials / Tools Required:Ceramic jar:Big enough to hold 1.5 kgs of grapes + 2.6 lts of water + 1.5 kgs of sugar. Should have 20% free space after adding all this. Preferably must have a lid. Best bet is to use the oorga jaadi (ceramic pickle jar) or if you dont have any ceramic jars, plastic or metal also would do. Should have a narrow opening because during fermentation, the vessel has to be airtight. So smaller the mouth, easier to sealWooden pestle / masher:This is nothing but the lowly wooden tool your mom makes to smash potatoes or paalak / keerai. We will use to smash grapes

Long wooden spoon:should be long enough to reach the bottom of your wine jar.

Love and Support: Any quantityAlong with all this interest and support from other family members to make the wine making experience a memorable one

All the ingredients and tools required

The basic ground rule in wine making is keeping things clean and sterile. This to ensure that the brew does not get contaminated with bacteria which may spoil the brew instead of allowing it to ferment.If the brew gets spoiled only thing you can do is to flush it down the drain.

Ready, Get Set:1. Boil the water: Boil the water for at least 3-4 mins to make it as pure as possible and kill any bacteria or germs in it. After boiling let it cool. The water has to be back to room temperature before you can use it

2. Sterilize the ceramic Jar: Simply pour boiling water in the jar till the brim and leave it for 5 mins to sterilize the inner of the jar. Remember, the jar I used was ceramic, so it could stand the heat. Dont try this if you are using plastic jar3. Clean the grapes: Remove the stem of the grapes. Wash at least 3-4 times in water to ensure all the dirt/dust/chemical sediments from fertilizers and insecticides are removed. Drain the water; if possible spread the grapes on a wide tray to allow it to dry off the excess water.

4. Clean the wheat: Clean the 50 gms of wheat with water, rinse 3-4 times and ensure they are dry again.

Cleaned and dried grapes

Rock and Roll Part 11. Put the grapes in the jar

2. Use the wooden smasher to smash the grapes. The motive is to rupture the grapes NOT to juice them. So need not crush them so hard to juice them out, but ensure each grape is ruptured

3. Pour in the cooled water

4. Prepare the yeast: Preparing the yeast is simple. Just follow the instructions in the carton to activate the yeast. Take some lukewarm water (40-50 C), say 100 ml water, add 2 tsp of sugar (you can take some off sugar you have set aside already), and add the 15 gms of yeast into it (usually around 3 tea spoons) and mix them well.

5. Pour the prepared yeast into the jar

6. Add the wheat into the jar

7. Beat the egg white and add it into the jar

8. Add HALF the sugar into the jar i.e (750 grams).

9. Use the wooden spoon to mix the contents. You need not try to dissolve the sugar. Just a couple of stirs so that the contents are evenly mixed.

10. Close the jar with its lid and then wrap plastic covers on top of the jar to make the jar 100% air tight.

Pestle used to rupture the grapes

Wheat added

Closeup shot of the ruptured grapes

Covered and sealed jar

Stored in a cool dry place

Once you have done this, keep the jar in a cool, dark & dry place. But ensure the jar is accessible. Why accessible? Read on

Daily Duties:1. From Day 1 to Day 21, even if you forget to brush your teeth, you shouldnt forget to do the things below2. Daily, at a set time, you need to carefully open up the jar

3. Use the wooden spoon to stir the contents, just enough that the contents are evenly mixed. Ensure the spoon is 100% clean and dry every time

4. Close the jar back, make it airtight and put it back in the cool, dark, dry place where it belongsThis process has to be repeated for the next 21 days, Everyday.

Rock & Roll Part 2Here comes the important and little bit difficult part, where again, keeping it clean is the key. This needs to be done around the 22nd day.

Materials / Tools needed1. Large, fine holed filter. The ones usually found in juice shops

2. Disposable Surgical gloves

3. Somebody to help

Steps Involved1. Open up the jar

2. Slowly pour out the contents of the jar into the filter.

3. The filtered liquid has to be caught with another clean, sterilized vessel

4. Glove one hand and squeeze out the soggy half-ruptured grapes, the grape skins and seeds through the filter

5. Finally after emptying the jar, the clear filtered liquid will be caught in the vessel below

6. Used the gloved hand to scoop put any sediments left out in the ceramic jar

7. Then pour the contents of the vessel back into the ceramic jar

8. Then add the second half (remaining) sugar (i.e remaining 750 grams) into the jar and stir lightly

9. Close the jar, make it air tight as before and put it back into the cool, dry, dark place

Filtering the brew

Squashing the grapes with a gloved sterile hand

Filtered Brew

Patience!! Wait for another 21 days. The good news is that now no more or opening of jar is required. 21 days is the bare minimum. The older the wine gets, the better. Better means, its tastes better and more importantly it gets stronger!!

Taste it . Finally!!1. After a total of 42 days, you can open up the jar and gently take out the clear wine on top and fill it up in a sterilized glass bottle.

2. Usually, the sediments are in the bottom and the clear wine on top. So its important you dont shake the container too much and just use a small glass to scoop out the clear wine on top. Alternatively you can use a pipette or a siphon mechanism to do so

3. You neednt empty the jar. Just take out the clear wine from the top and close the jar airtight and put it right back.

4. Keep repeating the process, till the wine lasts! Just ensure the jar is airtight everytime you put it back

5. Thats it, you have officially made wine at home!!!!!

Absolut Winejust used the solid glass bottle of absolut vodka to hold the wine. The wine disappeared (gobbled up) within 20 mins of taking this shot!

Try VariationsIn theory any acidic fruit can be used to make wine. Everything from gooseberries, pineapples, strawberries can be used to make wine. The basic fermentation process is as mentioned. So its up to you to try variations. You might be lucky to get a good wine sometimes, and other times it might get spoilt. But what the heck, trying is the fun. So please try variations and share the results so that others can try too. I am planning to try the same with white grapes nextSend me a bottleShare the booze! They say joy spreads when you share it. Send me a bottle once its done. Will raise a toast for you when I drink it !!

Why you should make wine at home1. At less than Rs.200 for the ingredients, you get around 4 litres of wine. Thats the cheapest alcohol. Clean, pure, unadulterated liquor. And this wine IS STRONG and 600 ml or 2 glasses guarantees a nice high.

2. Home made wine, is certainly MUCH MUCH MUCH better than the Golconda wine which you get at TASMAC, which actually is not wine at all.

3. Making Wine at home is really a wonderful experience and should be taken up at least once with the family.

4. Wine is always a part of a celebration, plan ahead and make wine just in time for Christmas, birthday or anniversary

5. Wine making is one of the oldest skills recorded in history and i suppose wine is the oldest alcoholic drink known to man. So be proud that you know how to make it

6. Wine making is one of75 things a man must do at least once in his life time(see slide 55).

Let me know your testimony of success and failures trying this. Also let me know if there are any ways to improve or tweak this recipe.Will be very happy to hear if there are any other recipes you may know. Cheers!Update 06, April 2012: Feel free to change the proportion of sugar added to suit your taste. I have got constant feedback that the wine was a little too sweet for some peoples tastes. So if you want a less sweeter wine, reduce the sugar to around 1 Kg. Based on my experience a bare minimum of around 750 1 Kg of sugar is required for proper fermentation and so anything beyond that is going to make the wine sweeter. So feel free to play around with the amount of sugar.Update 17, January 2013: Excited and happy to see that so many people are interested in making wine at home and find this post/article useful. I receive so many comments every week and unfortunately am not able to reply to them immediately like I used to (due to time constraints). However, most of the questions people ask are already answered in the post itself or in the comments section. So kindly read through before you ask a question. I have also installed disqus which is an easier way to comment and discuss about wine making. Hope you find disqus useful. Cheers! and keep posting comments!!Update 03, April, 2013: This post is 4 years old now!! Cheers!Tags:booze,home wine recipe,make wine at home,wineGrape Wine 02

Whenever I meet a new person, after the initial chit chat, Im faced with these questions:

First, what do you do where do you work? Nope, I dont work

And here comes the second question You have kids youre busy with baby? Nope again

Here comes the million $ question so what exactly you do sitting at home, how do you spend your time?

I used to say reading,browsing blah blahbut these days I say that Ive a blog. I do this for two reasons: either they dont have a clue about it and stop bothering meor they want to know what it is, how it is etc and thereby stop asking all personal stuff :)

The only common question that comes from the above two category is so do you make any money from this? hhmmm nope again (here I would like to clarify something, ours is a paid site and that cost is covered with the advertisements) but then I dont make a living out of this. Then some people do ask me why am I doing this, if I dont earn anything if there is no benefit? I usually reply with a smile. But then, there are somethings which give you more happiness than money, right ? :)

If you ask any food blogger, whether they have gained anything from their blog, apart from the money (if they earn any), Im sure they will all come up with a long list :). That might include new friends, immense satisfaction from their readers comments, thrill when they see their stats going up ;) and most importantly having tried many new recipes which they wouldnt have tried otherwise.

This is one such recipe. I wouldnt have ever made this wine, if I wasnt a food blogger, thats for sure. During Xmas time, I receive mails asking for a wine recipe. So last Xmas I thought I will give it a try and got the recipe from the expert. Yep, my mother in law is an expert in wine making. She has been making it for such a long time and its really awesome. So I got the recipe from her and during the last Xmas we made our first batch of home made wine :) I was very much excited about the whole thing and couldnt wait to taste it. Thats the one thing I dont like much about ityou have to wait at least a month to taste the end result. Otherwise its really super easy to make wine, after all to quote one of my cousins well if Maria can make wine, anybody can make it ;)

Here is the recipe:

1. Black grapes 1 kg

2. Sugar 650 800 gm (refer notes)Yeast 1 teaspoonWater (boiled and cooled completely) 1.5 litresWheat kernels (gothambu mani) 1 tablespoon

Wash the grapes well. Take clean big glass or porcelain jar of 3 litre size. Put the grapes into the jar and crush it well, using your hands. Add all the other ingredients to the crushed grapes. Cover the jar tightly with the lid. Store it, in a dark place . Keep it like that for 1 week. After one week, start stirring it with wooden spoon (Not metal) everyday until 21 days. (Try to do it at same time everyday. Dont stir for the next 2 days). On 24th day, drain the clear wine and leave behind the sediment in the bottom. Bottle it in colored glass bottles, this will help to retain the color of the wine. Refrigerate and serve chilled.

Update on 22/04/2010:Ive been getting mails/comments asking about wheat kernels (gothambu mani). Hence I thought I will put a picture here, so you will get an idea. Hope this helps. Please see the picture below.

Notes:The color of the wine very much depends on the type of grapes. We used Australian Black seedless grapes. Also, the quantity of sugar should be adjusted as per the sweetness of the grapes used. Do a taste test of the grapes first, and then add sugar accordingly. Please note that the water to be used in this recipe should be boiled and cooled well. If you miss to stir the wine everyday, dont worry about it. Ive missed it a few days and still it turned out well. However, please try to stir it daily.

Ingredients for Grape Wine recipe

4 Kgs Dark Black Grapes; 4 Bottles or 4 litres Water (Boiled & Cooled); 4 Kgs Sugar; 2 Eggs Whites only; 2 Ounces of liquid Yeast or 2 tbspns. of Dry Yeast granuals; A handful of whole wheat; Sugar for colouring - cup.

How to make Grape Wine?

Clean & wash grapes well removing stalks, crush nicely with hand until you get a good purple colour. Place the crushed grapes in a ceramic jar with half the quantity of sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat mix well & keep airtight for 21 days stirring well every alternative day. After 21 days strain away the grape pulp mixture, add the balance sugar to the wine mix well & keep airtight for another 21 days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine) keep aside. Take a wok add the sugar kept for colouring (1/2 3/4 Cup) place on fire & go on stirring till the sugar melts & becomes dark brown/black in colour - but do not allow it to burn now add about 5-7 tbsps. Of hot water to this syrup little at a time & mix well, add this syrup to the wine & mix well store the wine in a clean jar & use.

Methods for Using Fruits for Wine PreparationIf tempted to try some of the European use of fruits, the following is somewhat of a guide. Apple brandy is usually 60% apple, 30% pear, and 10% your choice.

Run the fruit through a juice extractor or similar, no pips unless you enjoy cyanide,and no pith if possible. Put the skins through the food processor/juice extractor as that's where the enzymes are that the yeast require.

Achieve a specific gravity of about 1.050, dilute with water if necessary.

Pitch a rehydrated yeast at a temp. of 25/30 C. It is very important to then hold the fermentation at that temperature. It will achieve that pretty much itself ,but just be prepared to help it keep that way. Any dry white wine ,champagne or sherry yeast is good. An excellent French brand is Lallemand (Uvaferm bc or Lalvin ec-1118), but you will also need to use a yeast nutrient (eg Fermaid, or try your local home brew shop).

Fermentation will take no more than 8 days (the reason the traditional fermentation takes so long is they use wild yeasts).

Don't add sugar if you want this to be "kosher "and a fair dinkum brew. Sugar will raise the ethanol production but at the expense of taste/quality etc.

Don't do any additions after fermentation has started - it can stop a brew in it's tracks.

Jack adds ...

the majority of flavor compounds in whiskey come from the yeast that is used. The aldehydes that the yeast contributes turn into esters on long aging. These help to provide a better flavor for the whisky. In a fruit brandy (like plums)- this would mar the flavor of the fruit- It may make it more complex if it were aged on oak for a while- but for those attempting to make a clear slivovitz/schnaps type of spirit- the yeast would give flavors that prevent the pure plum flavor from coming through. I guess another rule for fruit brandy/schnaps has got to be: Let the wine clarify fully before distilling- no distilling on the lees !.

A less traditional approach would be..

2 kg Granny Smith apples or Nashi pears1 Campden tablet (for basic sterilisation)6 tsp yeast nutrient5 kg sugar/glucose

Peel & grate fruit, add to fermenter with Campden tablets , and 3L water. Cover and leave for 24-36 hours. Dissolve sugar & nutrient in some hot water, then add to fermentor. Top up with cold water to 24L. Add yeast when below 24C. SG should drop from 1.03 to 0.99 over 12-14 days.

Don't overdo the Campden tablets. They are sodium metabisulphite, and can kill they yeast if not fully dissipated by the time the yeast is added.

The best fruit to use is windfall fruit (the stuff brown & lying on the ground), as these are higher in sugar. Sometimes when trying to make schnapps, you can reserve a little of the fermented stock, and add this back to the distilled liquor, to enhance the flavour.

For schnapps, Jack explains ...

Schnapps may be made by fermenting 4.5 pounds of fruit in a gallon of water, in addition to 2 pounds of sugar and a heaping tablespoon of winemaker's acid blend (per gallon). After fermenting, this may be distilled (I filtered out the fruit pulp, but didn't clarify beyond that) in a potstill to produce a nice dram.

The problem most people get (myself included) when making a fruit wine into a brandy is the fact that not enough fruit is used in the mash. Most wines use 2 to 3 pounds of fruit per gallon- when distilled they taste like unrefined sugar spirit with no fruit flavor- if you up the fruit to 4 to 4.5 pounds per gallon and ferment out to 10 to 15%abv you'll get something worth distilling. So far I've tested this on cherries (sour and black), raspberries, blackberries, peaches, and plums- all have worked wonderfully.

Tips for apple schnaps: DON'T use any sulfite- use a large amount of yeast with competative factors (lalvin K1V-1116 is the best choice) Ferment the juice in a cool area (to aid with a mellow flavor and to help slow up any contaminating bacteria) If you do the above, and stick to basic sanitary wine making practices, you'll be just fine.

Jack gives an update ...

After much frustration and experimentation with fruit (I'm known to every single orchard owner within 60 miles- I'm also well liked- the orchard owners get an average of 20 liters of schnaps from me for each fruit they donate- which they do by the truckload), I've finally nailed down this schnaps thing to a simple recipe. Here is how it's done:

Stone/ pit the fruit after washing it and culling anything that is rotting/moldy.

Add an equal VOLUME of water, which has dissolved in it: (boiling the water sanitizes the fruit, making sulfite a thing of the past):

Enough sugar to bring the final abv to 16%abv

Enough acid blend/citric acid to drop the pH down to 3.

Pectic enzyme: about a teaspoon per 2 gallons

Diammonium phosphate yeast nutrient: a shy teaspoon per gallon.

A good strong yeast like Lavlin's K1V-1116 or EC-1118- 2 packets (5gram) per 5 gallons.

Ferment at the lowest temperature the yeast can work at in order to preserve the aroma of the fruit. Mash/stir the fruit daily during the ferment, in order to prevent a dried out layer of fruit from forming on the top of the mash- this will cause mold problems.

After fermentation is complete, filter out the solids, and let it stand till clear.

Run it through a potstill once, collecting the heads as you normally do, and keep collecting spirit until you no longer like the taste/smell (best method- everyone's tastes differ), or stop when your hydrometer shows the spirit out of the still is below 40%abv.

For those using an ice-water-wok still, freeze concentrate the wine down by half, and for every gallon of freeze concentrated wine, add a teaspoon of table salt, then run it however you normally do- ice-water-wok type stills are very odd in how they are run- it's up to the individual on how to make the cut. Just remember to separate out the heads.

I have been trying to figure this method out for a while now- going by weight of fruit (fruit wines use 2 to 3 pounds- a good fruit mash: up to 4 pounds per gallon)- but it's always given very different results- going by volume of fruit is much easier- and makes MUCH better Schnapps.

Rutger writes ..

You should just pulp the pears, put in a little pectinase or other enzymes to break down the pectine (to prevent methanol) and ferment the whole bit. Fermenting will also decraese the viscoity of the mash. Then press it, after fermenting, that is. Distill twice in a potstill.

I made a lot of calvados and other pear- and applebrandies, and fermenting the peel and other bits makes sure you get the right taste. A juicer will not do it.

For Poire Williams you will got to have the right pears, simple consumption pears wil not give the distinct taste. It will not be very bad, but not the right Poire Williams taste.

Another contributor adds ..

I had a glut of blackberries this year so I collected a large bucket of them and pulped them ( unwashed ) to give me three gallons of unstrained fruit pulp. I innoculated this with some actively fermenting beer wort and added a little wine yeast for good measure. Left it in a bucket to finish fermenting ( about two weeks ) and ran it though a pot still. As the still isn't large and over boiled a couple of times, I ended up putting all the fractions I'd collected into the last bath of wash and distilling very slowly. This gave a final product at 70%ABV. Most of this I diluted with water to 40% ( BTW things are vastly improved if you use a decent mineral water for dilution rather than tap water ), some of it I diluted to 40% using strained blackberry juice. An odd thing has happened - the water mixed batch has produced a fair number of plate like crystals (a fruit acid or salt ?) which slowly settled of of suspension yet the spirit wasn't cloudy in the slightest. The flavour is good - sweet, oddly coconutty with a hint of rum and fruit. The juice diluted batch is in sore need of a little sugar but I'll add that when it's finished ageing, at the moment it's firey, fruity and quite sharp but not unpleasant - it goes well diluted with a bit of lemonade or soda.

The second recipe -A gallon of rowan berries ( mountain ash ) washed, cleaned and crushed. To this I added three pound of honey dissolved in one gallon of boiling water, the water was added whilst still boiling. Once it was cool I topped up to two gallons total volume added yeast and left it until it stopped fermenting ( like the blackberry one it was too thick to get a reliable SG). Double distilled in a pot still this has given a 70% spirit ( not yet diluted ) which has the light flavour of rowan berries with a good honey kick in the after taste - extremely pleasant and watered down in the glass to 40% it's easy to drink.

Wal writes ..

Normandy in France is wet and cold for grapes. Great for apples. So they make cider and distill it to make calvados which when aged in oak is not inferior to cognac. Cider is double distilled and aged a minimum of 2-3 years. Traditionally cider is made by fermenting only apple juice & nothing else.

Cider recipes for distilling into calvados:

Dry cider using fresh fruit -

4kg sharp apples

2kg bitter-sweet apples

2kg sweet apples

Champagne yeast

Mince, slice, chop fruit

Add yeast and ferment on pulp for several days until pulp has softened.

Drain free running liquid into fermenter and press out extra liquid from pulp and add to fermenter. A straining bag is useful.

Add water to bring volume to 5l.

Using fruit juice/fruit juice concentrate -

Use pure juices without preservatives

An economical version is to use equal quantities of juice and water to make 5l, and to add 800g sugar. There are 4kg apples (400g sugar) in 2.5l juice.

For more about cider : http://consumer.lallemand.com/danstar-lalvin/InFerment/Cider.html

Jack writes ...

Hard apple cider is simply the fermented juice of the apple. Apple wine has had the sugar level of the juice fortified with sugar or honey. Apple jack is a freeze-concentrated apple cider/wine- bringing it into the 20 to 30%abv range.

Distilling apple cider/wine will give apple schnaps- but ageing it on some oak may make a much better apple brandy.

Distilling the cider/wine and then mixing the brandy/schnapps with fresh (unfermented) apple cider at a mix of about 50/50 gives something the French call "ratafia" (from the latin rata fiat- let the deal be settled)- a traditional drink at the end of a negotiation. In the Cognac region it is made with Cognac and fresh grape juice and is called Pineau des Charentes. The Armagnac region calls their version "Floc de Gascone. The Normandy region (where they make it out of apple brandy and fresh cider) they call it "Pommeau". The mix results in a 17 to 25%abv sweet drink, believed to be the ancestor to the liqueur.

Most grocery stores have unfiltered, no chemicals added, pasteurized cider (typically in a milk jug in the produce section), that can be fermented by pouring it into a sanitized container and adding yeast (a slow, cool ferment with Lavlin's K1V-1116 wine yeast makes excellent cider- adding a an ounce or two of French oak shavings (per 5 gallons) to the ferment also helps with the complexity- the cold ferment is needed to preserve the aroma.). You don't need to boil cider- if you do it can set a pectin haze- ever since the E-coli outbreaks pasteurization has become law (within the U.S.A.).

Scrounge adds ..

Another tip - if you rough chop the fruit and freeze it and then allow it to thaw, it gives up its juice with much less effort, the technique works with most fruit and doesn't affect the flavour

Regarding slivovitz, Wal writes ..

Traditionally in the Balkans and Eastern Europe plum brandy (similar to apple cider) is made from the pure fruit only, with no sugar or water added. Relying on wild yeasts, it ferments naturally for 5 weeks. Alcohol content would be about 5%a.b.v. It is double distilled to 70%a.b.v. For this method you need lots of plums. I drank kosher Passover sliwowica (70%a.b.v.) in Poland and it tasted great. Had an amber tinge. Drank plum brandy from yellow Mirabelle plums in France and this tasted a bit mellower than from black prunes. This was a white distillate of 50%a.b.v. In the Balkans they steep whole plums or dried plums in the final distillate to increase the plum flavor and to give a bit of color.

Homemade press for grape/fruit(cider) musts. See: http://members.iinet.net.au/~kookie/frame.html and http://www.geocities.com/NapaValley/Vineyard/1762/pressplans.html

Using citrus. Wal explains ..

Citrus fruits are low in sugar content but high in acid, so they are not an ideal fruit for wine or distilling except for the home winemaker, who has to make appropriate adjustments (see fruit wine sites). There is more money possibly in citrus juices and jams. Fruits like apples, plums and bananas which have a high sugar content are used extensively.

On the other hand citrus peel is used extensively for flavoring alcohol - by double distilling the macerated/infused peel in 45% alcohol to get a clear citrus flavored spirit (e.g. Cointreau), or by just infusing peel in alcohol (usually 30%) to make a liqueur (e.g. Limoncello). Sugar is added except where citrus peel is part of the botanicals for a dry gin.

There is a lemon brew (alcoholic lemonade) recipe which uses the juice and rind of 3kg lemons, 2kg sugar, 0.75kg lactose (to sweeten as it does not ferment), beer yeast.

I have made citrus mashes using the peel and juice to make my equivalent to Cointreau, as I have citus trees in the garden. For a 25l mash I used 5kg of sugar with either the peel and juice of 30 lemons or 15 oranges - do not use the white pith though as it is very bitter. I diluted down to 50%abv and added sugar to taste (to remove the natural bitterness). I was pleased with the result. I have just planted a Seville orange and a Citron - the peel of both are used for flavoring, although the fruit is too acidic to eat.

Prickly Pears ...Wal writes ...

For those who have an abundance of prickly pear cacti. From a Californian site - http://www.geocities.com/NapaValley/Vineyard/1762/wine34.html

Prickly Pear Wine (or Mash for the distiller)

A 5 gallon (20 L) bucket of Prickly Pears makes about 2 USgallons (8 L) of juice

2 lb sugar (900 g)/1 USgallon (4 L)

yeast 1 tsp/gallon

nutrient 2 tsp/gallon

Rob writes about Macedonian spirits being made in Melbourne ...

Their system is gloriously simple. Buy boxes of grapes (anywhere along Mahoneys Rd and many other Melbourne sites), bung them in a 220litre barrel (Mernda market, flemington market and many other sites), squish a bit, stir daily. (some advise to take out stalks, I do, but many don't. Tastes a bit better without.) When finished take off wine as you choose. The wine is usually great, but you need some liquid in the still so the grapes swim. You can add water. The stills are traditionally 2x old coppers, the washing clothes ones. You join them with dough. It is all so simple, and the results are mostly delicious. I started out with a reflux still from NZ, but now I have my pot still... 60 litre capacity, the gas ring is the perfect temp, so no fuss with thermometers. Just light and let it run. The cut off with heads is based on taste for me. Others mix it all back in, or throw a bit away. You can add aniseed, or mastica, rub honey around the top copper. It's all good. I have tasted so many great spirits. If you start with good flavour, then use a pot still to keep the good flavour, you can't go wrong.

How to Ferment Fruit to Make Alcohol

Robert Taylor

A native of Nashville, Tennessee, Robert Taylor is an artist and professional cook. He began writing in 1982 and professionally in 2011. Taylor has traveled the United States extensively, visiting hundreds of cities in the lower 48 states. He holds a certificate from Delgado City College's Food/Beverage Management Program.

By Robert Taylor, eHow Contributor

Fruits with higher sugar content produce higher levels of alcohol during fermentation. Just about any type of fruit can be fermented to produce alcohol. Fermentation is the process in which sugar is converted to alcohol by yeast. Adding sugar to fruit bases will increase the alcohol levels achieved during fermentation. Once a fruit base or "mash" has been fermented, it can be strained to produce fruit wine or distilled to make fruit liquor. Yeast must be added to a mash to ferment it. There are many varieties and strains of yeasts available from local brewing supply houses or from online suppliers. Add this to my Recipe Box.

Things You'll Need

Fruit (at least 5 lbs.)

Large stockpot

Large spoon

Sugar (1 lb. per 5 lbs. fruit)

Lemon juice (1 oz. per 5 lbs. fruit)

Potato masher

Yeast

5-gallon plastic bucket

Plastic wrap

Straining spoon

Show (7) More

Instructions

1. Preparing Fruit for Fermenting

1 Wash and peel the fruit. Seeds do not need to be removed. Cut the fruit into pieces. Fruit pieces should be slightly larger than bite-sized.

2 Place cut fruit into the stockpot. Add water enough water to cover the fruit pieces completely.

3 Bring fruit and water to a boil. Add sugar and lemon juice. Stir well.

4 Remove from heat. Use potato masher to pulverize fruit. The mash should have the consistency of applesauce.

5 Allow fruit mash to cool to approximately 75 to 80 degrees.

6 Transfer cooled mixture to 5-gallon plastic bucket. Add water until bucket is three-quarters full and stir well.

2. Fermenting Fruit Mash

7 Add yeast to the diluted fruit mash. Stir well.

8 Cover the 5-gallon bucket with plastic wrap. Poke five to 10 small holes in the plastic wrap.

9 Allow fruit mash to rest covered for two to three days.

10 Remove plastic wrap and skim off the material floating on top of the fruit mash with a straining spoon. Stir well. Cover the bucket with plastic wrap again and poke small holes in the plastic wrap. Allow fruit mash to rest for two to three days.

11 Remove plastic wrap and skim the material floating on top of the fruit mash with a straining spoon. Stir well. Cover the bucket with plastic wrap and poke small holes in the plastic wrap. Allow fruit mash to rest for two to three days.

12 Fruit mash is fermented now, and may be transferred into a secondary fermentation vessel for winemaking or transferred into a still for distillation into liquor.

Tips & Warnings You can experiment with different types of yeast. Bakers yeast will work fine, but there are many strains of yeasts grown specifically for wine and liquor making.

Be sure that fruit mash remains within a temperature range of 75 to 80 degrees while resting. Temperature variations can interfere with fermentation.

Fruit mash will smell foul while it is fermenting. Do not keep fermenting fruit mash anywhere that unpleasant odors will be a problem.

You may have to add more water to the mash during fermentation. If evaporation causes the bucket to become less than half full of liquid, add enough water to fill it two-thirds full and stir well.

Yeast can be more effective if it is mixed with a small amount of fruit mash in a pitcher and allowed to rest overnight before adding the yeast to the bucket of fruit mash.

Be certain that all utensils are clean. Bacteria or mold can contaminate your fruit mash and lead to illness.

Keep fruit mash covered while fermenting, foreign particles can contaminate fruit mash and cause illness or interfere with fermentation. Making Simple Fermented Beverages

Copyright 1993 by E. Chris Garrison (chris@homebrew.net)

Contents:

Introduction

Equipment

Possible Ingredients

On Fermentation and Yeast

On Sanitation

Procedure

Introduction

This is meant to be a simple guide to basic fermentation procedures, and is not meant to be a comprehensive manual. Most is based on personal experience making meads, wines, and ciders. The intent is to use as little special equipment or ingredients as possible, using whenever possible those things easily obtainable at a grocery store or hardware store. Some recommendations are made for things that may be bought at a beer or wine making supply store, but all of these suggestions are optional.

Equipment

Some kind of seal-able container

1/2 or 1 gal glass jug

plastic pickle bucket with hole in lid for cork

plastic 2-liter pop bottle

glass or plastic carboy (several gallon jug)

Fermentation lock

Size 8 stopper (for 1/2 or 1 gal jugs)

Siphon tubing (clear vinyl tubing (1/2 inch dia) from a hardware store)

Possible Ingredients

Honey

Sugar (sucrose)

Corn Syrup (glucose) (watch out, most commercial corn syrup has vanilla added)

Corn Sugar (dextrose)

Fruit (dried or fresh)

Fruit Juices (can be concentrate, but no preservatives, watch out for Potassium Sorbate, it is often mentioned in small print even in "100% juice")

Molasses

Maple syrup

Acids

Acid blend (tartaric and malic usually)

Ascorbic (Vitamin C, can use lemon, orange juice, acts as an antioxidant as well)

Citric (found in citrus fruits with Ascorbic)

Tannin (can use tea or raisins)

Yeast Nutrient (in theory, can boil yeast from previous batch for this, but commercial seems to work best)

Spices (cinnamon, cloves, ginger, etc)

Pectic Enzyme (optional unless you use fresh fruit pulp, though some fruit juices (pear and apple notably) require this to clear)

On Fermentation and Yeast

Yeast is essential to all alcoholic beverages. It is a living thing, trillions of cells in your fermentation vessel, all hungrily turning sugars into carbon dioxide and alcohol for you.

The process of fermenting is basically feeding sugars and nutrients in solution to yeast, which return the favor by producing carbon dioxide gas and alcohol. This process goes on until either all the sugar is gone or the yeast can no longer tolerate the alcoholic percentage of the beverage. Different yeasts produce different results, and have different tolerance levels. Here is a table of yeast tolerances:

Yeast type

Approx max alcoholic %

Ideal temp range

--------------------------------------------------------------------

Ale

9% *

60-80

Lager

9% *

45-55 **

Bread/baking ***12%

60-80

Wine

14%

55-75

Champagne

20%

55-75

* Can go higher with time, but slows down greatly at this point.

** Can ferment at ale temps, but tends to leave cloudy results.

*** baking yeast can be used in a pinch, and in fact works well with

citrus wines, but can leave a bread-like smell and taste in

the beverage that some find objectionable.

Yeast can't live on sugar alone. It is happiest when it has a real organic soup of acids and nutrients and minerals, like any other living thing. Yeast actually does "best" in an aerobic (oxygenated) environment, but then won't produce alcohol, just CO2. Bacteria also like oxygen, so while it is good to agitate the solution before yeast gets added so the yeast can be fruitful and multiply, it is best to keep as little oxygen from getting to your beverage after fermentation has started.

Honey has a lot of what yeast needs, but is somewhat resistant to being fermented by itself. A pure honey solution will ferment, but it can take three months to a year to ferment. Yeast nutrient and some sort of acid added will speed this up greatly, taking more like a month to ferment, depending on the concentration of honey in solution.

Fruit juices often have all that yeast needs all by themselves. Notably grape juice is a favorite, as it has the acids and tannins and sugars needed. Apple juice stands on its own quite well too. Other juices may need acids (not just for the yeast, but for flavor!), and many commonly need tannins to be added. Watch out when using rasins for tannin, they'll add sugar and color to your beverage, so they might throw off your sugar/volume estimates. Also, I gather that the color change is not that positive.

Yeast is very hardy and will get by with most anything but plain white sugar (though sugar can be added to honey or fruit juice to increase the alcohol yield). It will even ferment white sugar with the right acid and nutrient blend, but this is difficult to do.

On Sanitization

Yeast is tough and tends to beat out most competitors because of its ability to live in a solution of alcohol, where bacteria and fungus tend to die even at low alcoholic percentages (though some can live almost as well). It also survives well because of its rapid reproduction rate as compared to other micro flora and fauna. However, survival isn't everything, since even a small infection can spoil the odor and flavor of your beverage. You can't get sick from these infections, since anything bad will SMELL too bad, and taste worse.

To avoid this, keep everything that comes in contact with your beverage very clean. This is especially critical when cleaning the fermenting vessel. You don't need to sterilize, as it would be impossible to keep things sterile anyway. A solution of bleach water (one capful for five gallons will do nicely) will kill most anything. You'll need to be very sure all the bleach gets rinsed off, though, since yeast will have trouble living in the presence of chlorine. Also, even the tiniest amount of bleach can produce awful flavors and odors when it reacts with other things in your must.

If something has just been in use and you're rinsing it out to put more stuff in immediately, scalding hot water out of the tap will do nicely, no need to break out the bleach!

Procedure

Prepare the yeast. You can either start from a package of yeast or from the leftover yeast from a previous batch. If you're using a package of yeast, it can just be thrown in the must, but works better if you re-hydrate it in a (sanitized) glass of water, covered with a plate or plastic wrap. You can also give it something to do by tossing in a spoon of sugar or by substituting some fruit juice for water, but this is not necessary. Re-hydrating only takes about 15 minutes.

Culturing yeast is the process of taking yeast from the bottom of another batch's fermentor or by taking a bit of a another batch and adding it to a small amount of sugary solution to grow enough yeast to start another batch. This is a handy way to stop buying yeast, but is a bit riskier, since you risk infection from the less vigorous start. You just have to be a lot more careful with sanitizing equipment.

Culturing takes a few hours, but is best done overnight. Be sure the culturing container is sealed against the air (plastic wrap and a rubber band over the top of a glass is fine, or you can get a fermentation lock and stopper that fits a bottle).

Prepare your must. (the must (or wort, if you are a brewer) is the unfermented mixture of sugars and acids and juices and nutrients). There are different schools of thought on how this should be done, whether you need to boil honey solutions, or even juices. You really don't have to boil at all. It helps to fend off infections and blend ingredients, but tends to change the character of whatever you're preparing, and sometimes this can produce less desirable results. Personally, I like to heat honey solutions to almost boiling, but I don't boil (or even heat) fruit juices. I do like to pour boiling water over pieces of fruit to get wild yeast and bacteria off of the surface of the fruit. This also makes the fruit easier to crush and extract juices.

A solution of a little less than two pounds of honey per gallon will ferment out to about 10-11% alcohol, which is wine strength.

Most fruit juices, especially apple and grape, will ferment out to 7 or 8 percent, possibly up to 11 percent. Adding a half pound of honey per gallon will make a more potent wine or cider.

Mix juices, honey, tannins, acids, nutrients in fermenting vessel.

Add the yeast to the must. Be sure to leave "head space" at the top. If you are fermenting a gallon jug of apple cider, pour off about two cups of the juice and save it for later. (Add this back in after you lose volume to racking). If you don't leave space at the top, the foam that results from the vigorous initial fermentation will blow out of your fermentation lock making a terrible mess!

Put on the fermentation lock. (in a pinch, rubber-banding plastic wrap over a lid will work, though it is harder to tell how the fermentation is progressing without the satisfying bubbling of a lock)

Wait. The fermentation will start within a day for ale or lager yeasts, within two for all others. Fermentations that are started off of cultured yeasts start slower than from a package of yeast, due to lower initial population, but will get going just as fast later. Fermentation obviously takes longer for higher alcohol percentages, but it is not a linear relationship. As initial sugar concentration increases, the time to ferment goes up much faster. Beer strength beverages (about 5%) can take as little as a week or two, while heavy meads can take a couple of months. Most wine-strength (10-12%) beverages take about a month or so.

Racking. After the initial burst of fermenting, some yeast will fall out of solution and form a thick layer on the bottom of the fermentation vessel. If the must is left on top of this, a process called autolysis may set in. When yeast begins to have to compete for sugars more, sometimes they'll turn to dead yeast for food, which produces a sulphury smell like rotten eggs. To avoid this, it is desirable to siphon off the liquid, leaving the sludge ("trub") behind. This is known as racking. The first racking is the most important, though you should rack whenever a fairly thick layer accumulates (though not more often than once every couple weeks, or you'll lose too much liquid). You can add more juice or honey or sugar when you rack to revive the fermentation if you like, but toward the end you probably shouldn't if you want it to clear more quickly.

Clearing. After the fermentation stops, the yeast will start falling out of solution. If, after some time after it has stopped, it still isn't clear, you could have fruit pectin or by-products of fermentation still in solution. This can be prevented by adding pectic enzyme anytime in the process (see the bottle for amounts). Also, a clearing agent like bentonite (a kind of clay) or gelatine can be used to clear it. If you don't mind it being cloudy, don't worry about it.

Bottling. This can be as simple as siphoning into a sanitized and rinsed plastic pop bottle or as complicated as using wine bottles and forcing corks in with a bottle corker. You can use half gallon glass juice bottles quite well too.

If you want your beverage to be carbonated, that's another matter entirely. Don't use the juice bottles, but the plastic pop bottles work very well at holding pressure. If you use something that is not designed to hold pressure, like a wine bottle or a juice bottle or jug, you will have grenades when the pressure gets high enough.

To carbonate, add a small amount of sugar or juice (a half cup of white sugar to five gallons) to the beverage *before* putting it in bottles. This won't work if you are already at the limits for the type of yeast you're using, however.

Aging. None of these have to be aged in theory, though the quality improves a lot with age. Carbonation takes about a week to two weeks. It is usually best to wait at least a month on anything, and the longer you wait, the better it will be. Most references say wait at least six months or a year, especially for pure meads, but I've found things to be drinkable earlier. Keep the bottles in a cool place out of direct sunlight. Things age better if not jarred or disturbed as well. You can age things in the fermenting vessel as well, but bottle aging seems to work best for me.

Drinking! Ah, this is what it's all about, the end product!

Chemistry Project on Study of Rate of Fermentation of JuicesStudy the rates of fermentation of fruit or vegetable juices

ACKNOWLEDGEMENTI would like to express my sincere gratitude to my chemistry mentor Mrs. Harsh Kumar Mishra, for his vital support, guidance and encouragement -without which this project would not have come forth.

BONAFIDE CERTIFICATECertified to be the bonafide work done by

Mr. / Miss ______________________ of class________ in the _______________ during the year _____________

Date __________.

Prabhat Public School

K-Block Sarvodaya nagar

Kanpur

Submitted for ALL INDIA SENIOR SECONDARY EXAMINATION held in ___________________at Prabhat Public Senior Secondary School, Kanpur.

Examiner

DATE-________________

INDEXS.No.CONTENTSPage No.

1.Objective4

2.Introduction5

3.Theory6

4.Experiment 18

5.Experiment 29

6.Observation11

7.Result12

8.Bibliography13

OBJECTIVEThe Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices.

1. i. Apple juice

2. ii. Carrot juice

(1)

INTRODUCTIONFermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing.

The word Fermentation has been derived from Latin (Ferver which means to boil).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling.

Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds.

Fermentation is carried out at a temperature of 416C (4060F). This is low for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas. Apple based juices with cranberry also make fine ciders; and many other fruit pures or flavorings can be used, such as grape, cherry, and raspberry. The cider is ready to drink after a three month fermentation period, though more often it is matured in the vats for up to two or three years.

THEORYLouis Pasteur in 1860 demonstrated that fermentation is a purely physiological process carried out by living micro-organism like yeast. This view was abandoned in 1897 when Buchner demonstrated that yeast extract could bring about alcoholic fermentation in the absence of any yeast cells. He proposed that fermenting activity of yeast is due to active catalysts of biochemical origin. These biochemical catalyst are called enzymes. Enzymes are highly specific. A given enzyme acts on a specific compound or a closely related group of compounds.

Fermentation has been utilized for many years in the preparation of beverages. Materials from Egyptian tombs demonstrate the procedures used in making beer and leavened bread. The history of fermentation, whereby sugar is converted to ethanol by action of yeast, is also a history of chemistry. Van Helmont coined the word iogaslt in 1610 to describe the bubbles produced in fermentation. Leeuwenhoek observed and described the cells of yeast with his newly invented microscope in 1680.

The fruit and vegetable juices contain sugar such as sucrose, glucose and fructose. These sugars on fermentation in the presence of the enzymes invertase and zymase give with the evolution of carbon dioxide. Maltose is converted to glucose by enzyme maltose. Glucose is converted to ethanol by another enzyme zymaseInvertase C12H22O11 + H2O C6H12O6 + C6H12O6Sucrose Glucose Fructose

ZymaseC6H12O6 + C6H12O6 2C2H5OH + 2CO2

Glucose Fructose Ethanol

Diastase 2(C6H1005)n + nH20 nC12H22O11Starch Maltose

Maltose C12H22O11 + H2O 2C6H12O6Maltose Glucose

Zymase C6H12O6 2C2H5OH + 2CO2

Glucose Ethyl alcohol

Glucose is a reducing sugar and gives red coloured precipitates with Fehlings solution, when warmed. When the fermentation is complete, the reaction mixture stops giving any red colour or precipitate with Fehling solution.

EXPERIMENT-1REQUIREMENTS Conical flasks (250 ml), test tubes and water bath, Apple juice and Fehlings solution.

PROCEDURE 1. Take 5.0 ml of apple juice in a clean 250 ml conical flask and dilute it with 50 ml of distilled water.

2. Add 2.0 gram of Bakers yeast and 5.0 ml of solution of Pasteurs salts to the above conical flask.

3. Shake well the contents of the flask and maintain the temperature of the reaction mixture between 35-40C.

4. After 10minutes take 5 drops of the reaction mixture from the flask and add to a test tube containing 2 ml of Fehling reagent. Place the test tube in the boiling water bath for about 2 minutes and note the colour of the solution or precipitate.

5. Repeat the step 4 after every 10 minutes when the reaction mixture stops giving any red colour or precipitate.

6. Note the time taken for completion of fermentation

EXPERIMENT-2REQUIREMENTS Conical flasks (250 ml), test tubes and water bath, Carrot juice and Fehlings solution.

PROCEDURE 1. Take 5.0 ml of carrot juice in a clean 250 ml conical flask and dilute it with 50 ml of distilled water.

2. Add 2.0 gram of Bakers yeast and 5.0 ml of solution of Pasteurs salts to the above conical flask.

3. Shake well the contents of the flask and maintain the temperature of the reaction mixture between 35-40C.

4. After 10minutes take 5 drops of the reaction mixture from the flask and add to a test tube containing 2 ml of Fehling reagent. Place the test tube in the boiling water bath for about 2 minutes and note the colour of the solution or precipitate.

5. Repeat the step 4 after every 10 minutes when the reaction mixture stops giving any red colour or precipitate.

6. Note the time taken for completion of fermentation.

Pasteurs Salt Solution Pasteur salt solution is prepared by dissolving ammonium tartrate 10.0g; potassium phosphate 2.0 g; calcium phosphate 0.2g, and magnesium sulphate 0.2 g dissolved in 860ml of water

OBSERVATIONVolume of fruit juice taken = 5.0 ml

Volume of distilled water added = 50.0 ml

Weight of Bakers yeast added = 2.0 g

Volume of solution of Pasteurs salts = 5.0 ml

Time

(in minutes)Colour of reaction mixture on reaction with Fehling Solution in case of

10

20

30

40

60

How To Make Wine Out of Grape Juice:

1) Get some grape juice.2) Mix the grape juice with 2 parts water. (The less water, the stronger the wine. Use all grape juice if you want it really strong)3) Mix in just enough sugar to where it starts to turn cloudy.4) Add half of a packet of yeast. (A whole packet if you are making a lot.)5) Find a container to make the wine in. I would suggest a plastic container.6) Poke a small hole in the lid of the container. This is to let the carbon dioxide produced during fermentation out of the container. If the hole is too small to let the carbon dioxide out, the wine will spoil, but if the hole is too big, and air gets in, you will have vinegar. Experiment, this part takes some experience. 7) Mix everything together and put on the lid.8) Store in a cool, dark place for 3-7 days. (Until the small bubbles stop rising to the top.)Warning: Step 8 smells. Bad.9) After the bubbles stop rising, open the bottle and prepare a white coffee filter.10) Run the mixture through the white coffee filter to get all of the excess sugar and yeast out.

11) Throw away the filter and all the stuff in there.12) Enjoy!Posted byHow To Do Stuffat1:43 PM

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Anonymous said...

Unless you are either in junior high school or prison, I would not recommend drinking this stuff. It would be loaded with fusel alcohols, acetaldehyde, diacetyl, live yeast, and God knows what else. Go to the trouble of purchasing proper ingredients and supplies (e.g., food-grade sanitizer, sulfite tablets, and wine yeast). Store bought grape juice is not good for making wine, and it takes months to produce decent home-made wine. It's also necessary to ferment at the proper temperature (which depends on the yeast strain used and is usually lower than room temperature.)

6:14 PM

Dan Vailsaid...

Hey look at Captain Science over here. I say leave the wine making to Franzia, and visitwww.andyaudas.comfor gambling and tennis tips.

8:43 PM

Anonymous said...

you should put a baloon with a saftey pin hole in it over the top instead, works better

2:39 AM

Anonymous said...

i just dump some yeast in a bottle of juicy juice and close it back up(make sure you slightly crack it to let the gasses out periodicly, you will see the sides start to bulge) or you will have a mess. use maybe a couple tea spoons per bottle.by the way this site is hillarious i love it!

10:38 PM

gerard de suresnessaid...

How to Brew Simple Wild Berry Wine

Edited by Jay Bazuzi, Flickety, Ben Rubenstein

People have been practicing fermentation for thousands of years, without a lot of technology. You can do it, too.

Gather about a cup of wild berries. Do not wash them. Blend/crush them to a pulp.Put in a quart jar.

Fill the jar with water.

Stir often, at least 3 times a day. Keep a cloth or something loosely over the mouth of the container, to keep out flies. Within a few days it should start to bubble.

After about 2 weeks the bubbling will slow down.

Enjoy your cheap, young wine.

Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe02I always had the desire to enjoy drinking something I made myself. Did a lot of researching on how to make wine at home and all I got was wine making methods which was meant to be executed in the USA which uses things like wine fermenter kit, hydro meters, capdem tablets and those kind of stuff which you dont get here in India.

I wanted to prepare wine using just materials available in any standard Indian kitchen and not spending too much money. This search for the indianized wine making technique did not yield any results and I kept trying asking friends and relatives.

At last, I got the opportunity to talk to one pattima (old lady), mother of a good friend, whos been making wine for years, got the recipe of ingredients, and proportions from her and she ran me through telephone the methodology, tips and tricks of the process. Within 2 hours of talking to her, I was all set to go!

This guide is for all you people out there, who like me, at least once, want to brew what you drink.

This guide will yield a minimum of 4 litres of wine. Caution: You need a lot of patience, You need to wait up to 42 days to get the wine ready and you will have to dedicate at least 2 minutes everyday till then to this process of making wine.

Ingredients:Black Grapes: 1.5 KgsThe grapes can be seedless, but definitely need to be black. There is a variety of grapes in which the inside is also black/dark brown, if you get that its good, if not the black grapes variety with dark green inside is also good

Sugar: 1.5 KgsNeeds to be clean white sugar, try to get a good brand like parrys sugar which does not have any dirt or discoloration

Yeast: 15 gramsThis you get in any spencers daily or any supermarket for that matter. Usually you would find it in the section where they stock essences, food colouring etc. Its called Activated dry yeast , any brand and a small 25 gm packed would do (you need just 15 grams)

Whole wheat: 50 grams, all the supermarkets stock only 5 kg packets. Went to a normal palasarakku kadai (general provisions) and got it packed off.(Had a tough time getting this

Egg (just the white): 1Veggies dont get dejected. This is not really necessary. I was told this is just to create a good flavour. This can be skipped.

Water: 2.6 ltrspurified water.

Materials / Tools Required:Ceramic jar:Big enough to hold 1.5 kgs of grapes + 2.6 lts of water + 1.5 kgs of sugar. Should have 20% free space after adding all this. Preferably must have a lid. Best bet is to use the oorga jaadi (ceramic pickle jar) or if you dont have any ceramic jars, plastic or metal also would do. Should have a narrow opening because during fermentation, the vessel has to be airtight. So smaller the mouth, easier to sealWooden pestle / masher:This is nothing but the lowly wooden tool your mom makes to smash potatoes or paalak / keerai. We will use to smash grapes

Long wooden spoon:should be long enough to reach the bottom of your wine jar.

Love and Support: Any quantityAlong with all this interest and support from other family members to make the wine making experience a memorable one

All the ingredients and tools required

The basic ground rule in wine making is keeping things clean and sterile. This to ensure that the brew does not get contaminated with bacteria which may spoil the brew instead of allowing it to ferment.If the brew gets spoiled only thing you can do is to flush it down the drain.

Ready, Get Set:1. Boil the water: Boil the water for at least 3-4 mins to make it as pure as possible and kill any bacteria or germs in it. After boiling let it cool. The water has to be back to room temperature before you can use it

2. Sterilize the ceramic Jar: Simply pour boiling water in the jar till the brim and leave it for 5 mins to sterilize the inner of the jar. Remember, the jar I used was ceramic, so it could stand the heat. Dont try this if you are using plastic jar3. Clean the grapes: Remove the stem of the grapes. Wash at least 3-4 times in water to ensure all the dirt/dust/chemical sediments from fertilizers and insecticides are removed. Drain the water; if possible spread the grapes on a wide tray to allow it to dry off the excess water.

4. Clean the wheat: Clean the 50 gms of wheat with water, rinse 3-4 times and ensure they are dry again.

Cleaned and dried grapes

Rock and Roll Part 11. Put the grapes in the jar

2. Use the wooden smasher to smash the grapes. The motive is to rupture the grapes NOT to juice them. So need not crush them so hard to juice them out, but ensure each grape is ruptured

3. Pour in the cooled water

4. Prepare the yeast: Preparing the yeast is simple. Just follow the instructions in the carton to activate the yeast. Take some lukewarm water (40-50 C), say 100 ml water, add 2 tsp of sugar (you can take some off sugar you have set aside already), and add the 15 gms of yeast into it (usually around 3 tea spoons) and mix them well.

5. Pour the prepared yeast into the jar

6. Add the wheat into the jar

7. Beat the egg white and add it into the jar

8. Add HALF the sugar into the jar i.e (750 grams).

9. Use the wooden spoon to mix the contents. You need not try to dissolve the sugar. Just a couple of stirs so that the contents are evenly mixed.

10. Close the jar with its lid and then wrap plastic covers on top of the jar to make the jar 100% air tight.

Pestle used to rupture the grapes

Wheat added

Closeup shot of the ruptured grapes

Covered and sealed jar

Stored in a cool dry place

Once you have done this, keep the jar in a cool, dark & dry place. But ensure the jar is accessible. Why accessible? Read on

Daily Duties:1. From Day 1 to Day 21, even if you forget to brush your teeth, you shouldnt forget to do the things below2. Daily, at a set time, you need to carefully open up the jar

3. Use the wooden spoon to stir the contents, just enough that the contents are evenly mixed. Ensure the spoon is 100% clean and dry every time

4. Close the jar back, make it airtight and put it back in the cool, dark, dry place where it belongsThis process has to be repeated for the next 21 days, Everyday.

Rock & Roll Part 2Here comes the important and little bit difficult part, where again, keeping it clean is the key. This needs to be done around the 22nd day.

Materials / Tools needed1. Large, fine holed filter. The ones usually found in juice shops

2. Disposable Surgical gloves

3. Somebody to help

Steps Involved1. Open up the jar

2. Slowly pour out the contents of the jar into the filter.

3. The filtered liquid has to be caught with another clean, sterilized vessel

4. Glove one hand and squeeze out the soggy half-ruptured grapes, the grape skins and seeds through the filter

5. Finally after emptying the jar, the clear filtered liquid will be caught in the vessel below

6. Used the gloved hand to scoop put any sediments left out in the ceramic jar

7. Then pour the contents of the vessel back into the ceramic jar

8. Then add the second half (remaining) sugar (i.e remaining 750 grams) into the jar and stir lightly

9. Close the jar, make it air tight as before and put it back into the cool, dry, dark place

Filtering the brew

Squashing the grapes with a gloved sterile hand

Filtered Brew

Patience!! Wait for another 21 days. The good news is that now no more or opening of jar is required. 21 days is the bare minimum. The older the wine gets, the better. Better means, its tastes better and more importantly it gets stronger!!

Taste it . Finally!!1. After a total of 42 days, you can open up the jar and gently take out the clear wine on top and fill it up in a sterilized glass bottle.

2. Usually, the sediments are in the bottom and the clear wine on top. So its important you dont shake the container too much and just use a small glass to scoop out the clear wine on top. Alternatively you can use a pipette or a siphon mechanism to do so

3. You neednt empty the jar. Just take out the clear wine from the top and close the jar airtight and put it right back.

4. Keep repeating the process, till the wine lasts! Just ensure the jar is airtight everytime you put it back

5. Thats it, you have officially made wine at home!!!!!

Absolut Winejust used the solid glass bottle of absolut vodka to hold the wine. The wine disappeared (gobbled up) within 20 mins of taking this shot!

Try VariationsIn theory any acidic fruit can be used to make wine. Everything from gooseberries, pineapples, strawberries can be used to make wine. The basic fermentation process is as mentioned. So its up to you to try variations. You might be lucky to get a good wine sometimes, and other times it might get spoilt. But what the heck, trying is the fun. So please try variations and share the results so that others can try too. I am planning to try the same with white grapes nextSend me a bottleShare the booze! They say joy spreads when you share it. Send me a bottle once its done. Will raise a toast for you when I drink it !!

Why you should make wine at home1. At less than Rs.200 for the ingredients, you get around 4 litres of wine. Thats the cheapest alcohol. Clean, pure, unadulterated liquor. And this wine IS STRONG and 600 ml or 2 glasses guarantees a nice high.

2. Home made wine, is certainly MUCH MUCH MUCH better than the Golconda wine which you get at TASMAC, which actually is not wine at all.

3. Making Wine at home is really a wonderful experience and should be taken up at least once with the family.

4. Wine is always a part of a celebration, plan ahead and make wine just in time for Christmas, birthday or anniversary

5. Wine making is one of the oldest skills recorded in history and i suppose wine is the oldest alcoholic drink known to man. So be proud that you know how to make it

6. Wine making is one of75 things a man must do at least once in his life time(see slide 55).

Let me know your testimony of success and failures trying this. Also let me know if there are any ways to improve or tweak this recipe.Will be very happy to hear if there are any other recipes you may know. Cheers!Update 06, April 2012: Feel free to change the proportion of sugar added to suit your taste. I have got constant feedback that the wine was a little too sweet for some peoples tastes. So if you want a less sweeter wine, reduce the sugar to around 1 Kg. Based on my experience a bare minimum of around 750 1 Kg of sugar is required for proper fermentation and so anything beyond that is going to make the wine sweeter. So feel free to play around with the amount of sugar.Update 17, January 2013: Excited and happy to see that so many people are interested in making wine at home and find this post/article useful. I receive so many comments every week and unfortunately am not able to reply to them immediately like I used to (due to time constraints). However, most of the questions people ask are already answered in the post itself or in the comments section. So kindly read through before you ask a question. I have also installed disqus which is an easier way to comment and discuss about wine making. Hope you find disqus useful. Cheers! and keep posting comments!!Update 03, April, 2013: This post is 4 years old now!! Cheers!Tags:booze,home wine recipe,make wine at home,wineCoconut FeniThe coastal areas of Goa are dotted with many coconut trees. People in the villages make a small cut on the top of the bark and hang a pot to collect TODDY.Toddy doesnt contain any alcohol before sun-rise but starts fermenting all by itself as the sun rises.This fermenting toddy is left for a few days before it is distilled to make COCONUT FENI.Goans use toddy not only for making feni but also to make vineger. Coconut feni is also used as a flavouring agent while cooking some goan dishes.

Feni (liquor)From Wikipedia, the free encyclopedia

Cashew apples after plucking inChorao,GoaFeni(sometimes speltfennyorfenim) is aspiritproduced exclusively inGoa, India. There are two types of Feni; cashew feni and coconut feni, depending on the original ingredient. The small batch distillation of feni has a fundamental effect on its final character; still retaining some of the delicate aromatics, congeners and flavour elements of the juice from which it was produced. As a thumb rule, the aroma is indicative of a carefully crafted feni.

Feni is classified as a 'country liquor', and is therefore not allowed to be sold outside the state of Goa.[citation needed].

The wordfeniis derived from theSanskritwordphena("froth"); this is thought to be because of the bubbles that form a light froth when the liquor is shaken in a bottle or poured into a glass.

Contents

[hide] 1Preparation 1.1Cashew feni 1.2Coconut feni 2Commerce 3Consumption 4Geographical indication 5See also 6References 7External links

Preparation[edit]Cashew feni[edit]

Cashew apples being squashed in Chorao, Goa

In the traditional method of making cashew feni, only tree ripenedcashew applesthat have fallen are picked and taken for the crush. The cashew apples are de-seeded and then dropped into the stomping area. This area is called a "colmbi" and is a usually a rock cut into a basin shape. The cashew apples are stomped with bare feet to gently release the juice. Stomping has now gradually been replaced the use of a press called apingre(cage). The pulp is then hand-pattied into small mounds traditionally using a particular vine,nudi, which is snaked around it to hold it together while a heavy weight (typically a boulder) is placed on top. The juice produced through this process is known asneero, and is refreshing to drink. The fresh neero is traditionally in a large earthen pot called akodem, which is buried halfway in the ground and left while the juice ferments for several days. Delicate earthen kodem have now been replaced by plastic drums. The juice is then allowed to sit for three days as it ferments. No artificial yeast or nutrients are added.

Cashew feni is distilled employing the traditional pot still. A traditionaldistillingfeni still is known as abhatti. The use of an earthen pot as the boiling pot has now been replaced with copper pots, both known by the same namebhann. The distillate is collected in an earthen pot called alaunni. The tradition of cold water being continuously poured on the launni to condense the distillate has now been replaced by immersing a coil in cold water.

Cashew feni is a triple distilled spirit. The first distillate of the neero is known asurrak, about 15% alcohol (30proof). Urrack is then mixed with neero in a proportion determined by the distiller, and redistilled to give a spirit called "cazulo" 40-42% alc v/v. Cazulo is again distilled with urrack to give a high strength spirit called Feni 45% Alc v/v. Note: Cazulo is generally sold as "Feni" as Feni is considered too strong an alcohol for consumption. All cashew feni now available is double distilled.

Coconut feni[edit]Coconut feni is distilled from fermented toddy from the coconut palm. Traditionally toddy is collected from the coconut palm by a toddy tapper called a "rendier". Toddy tapping - the collection of juice from the bud or spadix of palm tree flowers - has been practised in Southeast Asia for centuries.[1]The sap of the coconut palm is collected in an earthen pot called zamono or damonem, which is fitted over the spadix ipoi) that grows out of the base of each coconut leaf. In order to produce toddy, the spadix is tightly bound with a rope (gofe/gophe) made from filaments (vaie) cut with a small knife (piskathi) from the base of the leaf, while remaining attached to the pedicle. The spadix must then be tapped all around very gently with the handle of the kathi (a flat semi-circular sickle) every alternate day until it becomes round and flexible, a sign that the sap is ready The tip of the spadix is then cut off to let the sap ooze out into the damonem.

Toddy is collected from the damonem in the morning and evening and carried down the tree in a gourd-shaped container called dudhinem before being poured into a clay pot called kollso. The spadix is sharpened at noon by slicing a small piece horizontally off the top, called cheu, so as to reactivate the flow of sap. For three days the toddy used to be left to ferment in clay or porcelain pots, called monn or jhallo.[1]Coconut feni is largely produced and consumed only in South Goa. It is distilled employing the traditional pot still. Coconut feni is prepared in a distillery known as a "soreachi bhatti". The use of an earthen pot as the boiling pot has now been replaced with copper pots, both known by the same namebhann. The mouth of the bhann is sealed with a wooden stopper called "mhorannem". The vapours from the bhann passed through a tube called "nollo", made from a "bonnki" stem, and collected in a clay distillation pot called "launi", which was placed in an open clay vessel called kodem filled with water.[1]The copper coil immersed in cold water to condense the vapours.

Commercially bottled coconut feni has a strength of 42.8%abv. Coconut feni is a double distilled spirit; the first distillate is called a "mollop", about 15% alcohol (30proof). Fourkollshes(plural ofkollso) of toddy produce two pots of mollop. Four pots of mollop are then mixed with one kollso of toddy is added to distill what is then a fiery coconut feni.

Commerce[edit]The feni selling market is largely unorganised. There are thousands of traditional mini-distilleries or stills in Goa that manufacture either cashew feni or coconut feni. A large volume of Feni that is distilled is sold directly to consumers and taverns. In the organised sector, there are also hundreds of brands to choose from.

Feni has seen an increase in sales due to consumer interest in "exotic" spirits.

Consumption[edit]Feni can be served neat or over ice, and can be mixed in classic cocktails or with juices. It can be served with a slice oflime, and sometimes with sugar or sugar syrup added.

Popular mixers arecola,tonic waterandlemonade, with the latter probably the most popular. Feni is often mixed withLimca,Spriteor7upGeographical indication[edit]

A bottle of Big Boss cashew feni

Cashew feni was recently[when?]awardedGeographical Indicationregistration as a speciality alcoholic beverage from Goa, described as a colourless, clear liquid that when matured in wooden barrels develops golden brown tint. This designation was achieved through the efforts of theGoa Cashew Feni Distillers & Bottlers Associationand the Department of Science, Technology & Environment of the Government of Goa. The application of a G.I. for coconut feni has been neglected.

See also