Jamun wine recipe can also be made from mulberry, jamun and berries. It is deep red in color, dry and with a strong body. Hence the name Devil’s blood wine. Some people have also added blueberry, raspberry, cranberry and blackberry into it as per the locally available ingredients. My Anglo-Indian friends favor this recipe during the year-end feasts.
Jamun Red Wine Recipe
- large tub to sort grains
- filter mesh to strain the juice
- airlock and fermenter
- 600 gm various berries (for Jamun use thrice as much fruit because of the seed),
- 2-4 liters red tetra pack juice (cranberry, red grapes) adds base flavors and reduces cost and effort.
- 400 gm sugar
- Additives (yeast, nutrients, pectin, bentonite, Campden and sorbate),
- 4-10 gm Oak chips for cask aged (oak barrels) woody tannin flavors.
- Process steps are similar to grape wine. Pick the ripest fruits
- Wash the fruit to remove soil, and unwanted
- Sort the fruit by hand to remove any rotten pieces, insects, stems and unwanted content.
- Pulp the fruit; Add Campden and let it stay overnight. This will prevent mold infestation
- add base juice to top up the jar. Dissolve the sugar. Add the yeast and airlock
- After four days, rake it into a secondary jar with airlock and allow it to sit there for a month. If you are using Jamun, then there will be higher sediments.
- Back sweeten to > 3% residual sugar and then bottle. It might be a good idea to age this fruit blend for 1-3 months. It will reduce the astringency of the tannins and phenols from the berries and help it develop the body.
- Bottle it in beautiful bottles, attach labels and share with friends.
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Jamun Fruit Wine in India