The fruit of Indian Cherry (especially the one grown in North East India especially Assam & Meghalaya) can be converted into a fabulous white wine.
The Muyna’s botanical name is Meynalaxiflora but it is called with different names like Hindi: Muyna, पुंद्रिका Pundrika Manipuri Heibi Marathi: हुलू Huloo, अळू alu Tamil: Manakkarai Telugu: Visikilamu, Chegagadda • Kannada: ಚೇಗುಗಡ್ಡೆ Chegugadde, ಅಚೂರಮುಳ್ಳು Achura mullu, Mullakare, Gobergally Oriya: Gurbeli Konkani: Helu Sanskrit: मदनः Madan, Pindituka Mizo: Mawntawrawkawk
Indian Cherry Wine
- 1 fermenter
- 1 Airlock
- 1 Siphon
- 1 kg Cherry, Plum or stone fruit you can use the similar ratios for mango as well
- 1.5 Liters Water normal filtered water
- 270 gm white table sugar brown sugar or honey can be used. Jaggery should be avoided as it has a strong earthly flavor.
- 1 gm pectinase also called pectin enzyme
- 1 gm wine yeast fruit cider or sparkling wine yeast is preferred.
- Wait for the fruit to become soft and over-ripe. (It is best to pick the fruit late so that the sugar & aroma levels are the highest or allow it to ripe naturally. Avoid fruits that are ripened using carbide or accetylene gas. As those fruits lack the aroma and flavor that you would need to make a great fruit wine.
- Sort the fruits and remove bruised, damaged and rotten fruit. Idea is to get the soft juicy fruit without the hassle of mold or spoilage.
- Wash the fruit (esp if the fruit is not organic and pesticide is used). and allow the excess water to naturally
- Now using the large knife make long strokes in the fruit. The idea is to expose the flesh so that yeast can convert that into wine. Don't bother removing the stone as it will consume too much time. The skin and the stone will naturally separate after a week.
- (optional) Add campden powder and keep it overnight (0.3gm per liter). This will kill mold and wild yeast.
- Add sugar water and 1gm (per kg of fruit) and keep it in the fermenter. Add yeast after activating
- Now put the whole mixture in the primary fermenter and wait for 3-5 days for the fermentation to slow down.
- Sir everyday for next 3-5 days
After 3-7 days
- Once the fermentation has slowed down (or hydrometer reading has dropped from 1.100 to 1.030 transfer to the airtight secondary fermenter using a siphon. Leave the stone (seeds) and skin behind and transfer the clear middle portion only. Attach an airlock and wait for at least 2-3 weeks for the wine to finish.
- You can add some spices to improve the flavor. 1-3 gm per liter mixture of fennel, cinnamon, star anise. will help. Put the spices in a cloth bag (potli) and weigh it down with a few glass marbles. Wait for a week before bottling
- Bottling and flavoring
- First step towards crystal clear wine is cold crashing. Add 1/4 table spoon of gelatin. Mix it in a cup of warm water and add it to the wine. Refrigrate for 24-48 hours and your wine will be crystal clear.
- If you prefer sweet wine then add about 30 gm of sugar per liter and 1/2gm of wine stabilizer.
- Now do a final taste and correct the flavors before bottline