This tamarind looks so delicious ! Wait ! Don’t get deceived by the looks . This tamarind taste so sour. You gonna throw this to garbage bin if you have it.
Instead of throwing, make wine out of it. Here are the procedures.
Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender. add 3 liter of water for every kg of juice. Add sugar to adjust to 20 degree brix for dry wine and 25 degree brix for sweet wine.
Add 5 ml of 10% sodium metabisulfite per gallon of juice to destroy spoilage microorganisms. Cover the jar and stand for 16-18 hours at room temperature.
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40 to 45 degree centigrade or until it can be touch comportably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice.
Add starter culture . Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks.
Aging and Clarification
Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. Afer aging , siphon the clear wine, taking care to avoid the settled solids at the bottom of container.
Pack into tightly sealed wine bottle.
If your hate preservatives like sodium metabisulfite, here is the alternative steps for you.
1.You need 1 liter of fruit juice (bottled juice from grocery or you can extract fresh fruit of your choice), 100 g of sugar and 1/2 teaspoon of active dry yeast.
2.Pasteurize the juice at 70 degree centigrade for 15 minutes.
3. Transfer the juice into fermentation vessel (1.5 cola
bottle will do)
4. Dissolve the active dry yeast in small amount of lukewarm water then add it into the fermentation vessel.
5. Cover the fermentation vessel with cheesecloth. Fermentation starts when bubbles start to rise on top. It usually takes 3 to 4 weeks.
6. When fermentation stops ( bubbling ceases), Transfer your newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor to your wine.Age wine for 1 year or longer.
Happy wine making ! Wine is beneficial to your health.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.