How to Make Cashew Wine

Preparation of raw materials

In gathering the fruits and transporting them to the workshop, the prime purpose should be to have the fruit arrive in the very best condition possible. Cashew apples are sorted and only mature undamaged cashew apples should be selected. These should be washed in clean water.

young and ripe cashew


The cashew apples are cut into slices to ensure a rapid rate of juice extraction when crushed in a juice press. The fruit juice is sterilised in stainless steel pans at a temperature of 85oC in order to eliminate wild yeast. The juice is filtered and treated either sodium or potassium metabisulphite to destroy or inhibit the growth of any undesirable types of micro-organisms – acetic acid bacteria, wild yeasts and moulds.

Wine yeast (Saccharomyees cerevisiae – var ellipsoideus) are added. Once the yeast is added, the contents are stirred well and allowed to ferment for about two weeks.

The wine is separated from the sediment. It is clarified by using fining agents such as gelatin, pectin or casein which are mixed with the wine. Filtration is carried out with filter-aids such as fullers earth. The filtered wine is transferred to wooden vats.

The wine is then pasteurised at 50o – 60oC. Temperature should be controlled, so as not to heat it to about 70oC, since its alcohol content would vaporise at a temperature of 75o-78oC. It is then stored in wooden vats and subjected to ageing. At least six months should be allowed for ageing.

If necessary, wine is again clarified prior to bottling. During ageing, and subsequent maturing in bottles many reactions, including oxidation, occur with the formation of traces of esters and aldehydes., which together with the tannin and acids already present enhance the taste, aroma and preservative properties of the wine (Wimalsiri, Sinnatamby, Samaranayake and Samarsinghe, 1971).

by Mr. Mike Battcock and Dr. Sue Azam-Ali,(fao)

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.

6 Replies to “How to Make Cashew Wine”

  1. We have a kamias tree that bears so much fruit. I urinate on it every morning to reduce its fruit bearing but I still find so many rotten kamias fruits scattered every morning that I laboriously collect and throw over the roof of my neighbor at midnight when they were already asleep. I decided to make a kamias wine by extracting the juice added sugar and yeast but it hasn’t changed even after one week. I thought maybe yeast is not enough so I added baking powder and waited another one week a lot of mold grew. Can you please feature vinegar and wine making using kamias. What about the pulp can it still be used like turn it into snack food or jam. lots of thanks

  2. sir,
    Can this cashew fruit wine be distilled to make it to 95% strength ? what type of Distillation columns will be required.Who are the best manufacturer and supplier in China or else where for this purpose:

    I have 25000tonnes per season Cashew Fruits.How much wine or 95% ethanol can I manufacture?

    What is the alcohol strength in wine from barrels ?

    Best regards

    Kumar Buch

    1. Its hard to estimate. It depends on different factors.
      1) method of juice extraction
      2) how much water added to extracted juice
      3) wine strain use
      4) fermentation condition /// the environmental temperature and acidity of your solution.
      5) wine strength of initial product.

      I suggest you do small trial first, then start estimating there.

      No special distillation needed. In fact you can build it yourself. You have to monitor the distillation while in progress. Check the alcohol content regularly and stop when it starts to go down. 99.5% is achieved by repeating the process.

      Initial strength of alcohol from barrels or whatever medium you wish to use is around 14 to 20%. May go down below 7% if unlucky. Yeast starts to die beyond 14% due to alcohol.

  3. how can I further process wine from Vat to 99.5% Bio Ethanol ? will it need special care,treatment and distillation Equipments? What will be the spent wash like?

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