Low-Calories Sugar-Free Homemade Wine

Good quality dry wine is hard to get in India. If you are a Weight Watcher, then homemade wine is the best solution. Making healthy sugar-free wines is one of the top reasons why Indians home brew beer and make wines at home. A few of the benefits of homemade wines are:

  1. You can minutely control the sugar, carbohydrates, and alcohol content of your wines and fermented products. Use a triple scale hydrometer. The BRIX reading on it should be zero (specific gravity 1.0 or lower) for the wine to be sugar-free. Yeast ferments out the fructose and maltose from your beverage. Don’t add too much table sugar and allow the fermentation to be complete. This way your homemade wine and home brew beer will be a healthy low-calorie drink.
  2. One of the benefits of home fermenting is that you can ferment out sugar from fruits without losing its nutrients and medical benefits. Fermented/pickled beetroot is best for diabetics who want the benefits and folic acid without sugar. Fermentation improves digestibility and lowers the glycemic index of common forbidden fruits and vegetables making it best for diabetics and Weight Watchers. Mango ale is a favorite of calorie-conscious Weight Watchers. We get the goodness of mango flavors and aromas without associated sweetness and a beer belly.
  3. Home winemakers don’t use food colors, preservatives, and harmful chemicals used by the industry. No bottle can give the same pleasure of natural organic healthy fruits and vegetables from one’s own backyard.
  4. A lot of the herbs and medicine have a bitter taste. Fermentation (Arishtam) helps mask it down and make it more palatable.
  5. In moderation, dry wines and ciders help protect the heart and fight obesity. Fermented food is great for Keto diet as it helps in digestion and is rich in natural enzymes.
  6. Hard drink or IMFL in India is made from molasses that is harmful to health and induces hangovers. Low-alcoholic beers and wines are healthier and more socially acceptable.
sugar residue in wine in table spoon
homemade dry wine is healthy and sugar free

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What is Sugar-Free Wine?

Sugar-Free wine is bone-dry wine which has <1gm/Liter of residual sugar. Technically grape juice has >170gm per Liters of glucose and other fermentable fruit sugar. If you allow all of these sugars to ferment out then what you get is a sugar-free wine. Do remember that adding tannins from Oak Chips also mimics the astringency of sugar-free wine. So do check the labels and don’t go simply by the labels. Sugar-free Apple Cider Wine is gaining a lot of popularity in India due to widespread chronic Diabetics

Is Home made wine good for weight loss?

Sugar and spices are used by commercial winemakers to mask the flaws in their products. No wonder cola, Pepsi, and packaged juices can have as many as 330calories per glass. Using quality ingredients, proper process, and equipment is the key to fine-tune your hobby wines to your signature taste. Dry wine requires patience. Age the for at least 6 months to 2 years for the bitterness (astringency) in the wine mellows down completely. Commercial port wine makers use a short cut of adding sugar to mask the harsh flavors.

Why is my Home Made Wine Sweet:

There are 4 reasons why the wine was sweet:

  1. You added too much sugar, to begin with. Always start with 18-20 BRIX (i.e. 18-20% fruit sugar + Added sugar in your wine must). If you start with higher, then chances are that your wine will end up sweeter as the alcohol tolerance of the yeast might be exceeded.
  2. Incomplete fermentation: A wine needs to ferment for 10 days and needs an additional 20 days of aging before fermentation is complete. If your wine is sweeter, that might be because the fermentation is yet not complete.
  3. Someone added Vodka, Gin, Brandy, or White Rum. Yes, a lot of impatient home winemakers pour some distilled alcohol while the wine is fermenting. This is totally acceptable for port-style sweet wine but are you trying to make that?
  4. You added wine stabilizer Sorbate Campden or some preservative to kill off the yeast. Well if they are not active then they cannot ferment.

How to reduce Sweetness

The fastest and simplest way to reduce sweetness is diluting the home made wine. All wine yeast have a pre-determined alcohol tolerance (usually 13-15%). When you dilute the wine with water or fruit juice, the alcohol content goes down. This makes the yeast happy and they start metabolizing remainder sugar.

Here is some calculation to illustrate.

  1. You took pure grape juice: 18 BRIX (This is roughly the sugar content of Bangalore Blue and Thompson Grapes)
  2. You added 150gm sugar per liter or an additional 15 BRIX.
  3. So total BRIX is 18+15 = 33.
  4. Assuming you made 13% Alcohol. So the yeast fermented 23 BRIX and an Additional 10 Brix is left in the wine (that is 100gm of sugar per liter).
  5. Now to reduce the sugar content you need to add 400ml of purified water to your wine per liter. So there will be 330gm of sugar in 1.4 Liters of wine mixture which is ~23 BRIX. This will result in a 13% alcohol dry wine.
  6. Adding water will water down your wine. So, I prefer to dilute with Tetra-Pack Juices (Any fruit flavor will do). Most Tetra Pack Juices in India have a hydrometer reading of 1.060. So rather than adding 400ml per liter, you need to add ~800ml of juice.

Couple of points to note:

  1. Please wait for a 24 hours before fermentation to start. Normally there are enough suspended yeast cells to referment the wine. However if the fermentation has not started, then adding some fresh yeast is advisable.
  2. After fermentation is complete. Please cold crash and give it time to clear up again.
🍷 KETO & SUGAR-FREE ALCOHOL & Drinks 🍺 ULTIMATE GUIDE | Best keto, low sugar and low carb alcohols

Summary: Home made wine will have fewer calories, zero sugar, no chemicals, no pesticide, and 100% unadulterated goodness of your fruits and love. Arishtam is not promoting drinking.

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