How to make Home made Grape Wine Naturally ( No Yeast Recipe)

It's been quite sometime since I  last posted here. I promise to be more regular here.  So today I bring you a recipe. My first Recipe on Itchtowrite. If you want to see more recipes follow me on my instagram handle @anpulicious

So here goes.

5 Kg Grapes( Seeded Variety)
4 Kg Sugar
2 litre Boiled and Cooled water
Two Handfuls of Broken Wheat (Sooji Gothambu)( loosely wrap it in a muslin cloth)
5 Pieces Cinnamon
10 Pieces Cardamom

Points to be Noted: 
Do not use Plastic bottles for wine fermentation.
You can use  a big Glass Jar or Bharani with a wide mouth.
Don't overfill the jar.
Fill it to 3/4th only.
After cleaning the grapes remove the stems and dry them with a cotton muslin cloth .
There should be absolutely no moisture. This is probably the hardest part of the whole wine making process to make sure every single grape out of the 5kg is fully dry.
  Make sure the Glass jar/Bharani is also clean and dry.
 If you are using a bharani make sure you have not used it previously for putting pickles.
In this receipe you don't need to crush the grapes.
Always store the wine in a dark cool dry place. Always use a woodle ladle for stirring daily. Stirring has to be done at the same time each day.
The total time duration is 45 days. You have to be patient. 


Procedure:
Add a layer of Grapes to the Jar
Follow it by adding a layer of Sugar.
After this add some of the Cardamom and Cinnamom( not all)
Repeat this layering till the rest of the Grapes, Sugar & Spices are added.
Add 2 litres of boiled & Cooled water to this jar.
Wrap a cotton muslin cloth loosely like a kizhi and add the broken wheat inside it.
Push this kizhi using a wooden ladle to the bottom of the jar
Cover the bharani with a clean cotton cloth & cotton  yarn for fermentation
Don't make it airtight by using a lid . For fermentation to occur naturally you need  to make sure it is a not airtight.
Mix daily at the same time everyday the next 15days with a dry and clean wooden ladle

            After 15 days discard the kizhi. Strain the mixture & separate the solids. The wine you got after straining has to be kept again for another 30days for further fermentation.  This is the first extract. The extracted wine can be put back into  the same bharani but make sure you wipe away the seeds of the grapes  stuck to the bharani with a clean dry cotton cloth. After putting the strained wine into the bharani make sure that during the next 30 days you don't need to stir. Keep it in a cool dark place and let it ferment. This time you have to close the lid tightly by using a muslin cloth folded into 4. After 30 days you can strain and enjoy the wine. Store in a dry,cool & dark place and avoid moisture. As days pass by the wine will taste better and better.


              The solids(seeds and grapes) separated while extracting the first wine can be used for fermentation  for another 15 days ( this is the second extracted wine but will not be as tasty as the first extracted wine) . No need to add kizhi to this one. You can discard the kizhi . Add 1 litre of boiled and cooled water to the solids and keeo it for 15 days.  Strain it after 15 days & then keeping for another month and strain and enjoy the wine.


Reciepe Credit :  Mia Kitchen Youtube Channel .
Link: https://youtu.be/_m6QX7hthPc