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Litchi Wine

Red thorny skin with an oversized stone (seed), Litchi is one of the most exclusive fruits in India. It is available for only for 2-3 weeks in the year. The fruit has to be tasted fresh as it spoils rapidly.

Litchi Wine

Litchi is one of the messiest fruit. The juicy flesh immediately emits a sweet sticky spray when peeled. It also drips all the way to the elbow making it reminiscent of childhood adventures. One of the best ways to preserve this goodness is transforming it into a sweet white wine.
Prep Time 1 hr
fermentation 10 d
Course Dessert
Cuisine alcohol
Servings 4 drinks
Calories 100 kcal


  • fermenter
  • Airlock


  • 3 kg Litchi
  • 100 gm sugar
  • 1-2 gm sparkling wine/cider yeast


  • Wait for the litchi harvest season. During July the entire fruit market will be flooded with ripe fresh and the tastiest of the fruits
  • Carefully take out the steam, the thorny skin and the black stone. We are interested in white translucent pulpy flesh. Rest of the parts of the fruit only introduces bitterness which we want to avoid.
  • About 3kg of fruit is needed to make 1kg of juice. Add about 100gm of sugar to it. Add yeast and ferment.
  • After a week, place it in the refrigrator for 2 days to cold crash. It removes the yeasty bread notes. Backsweeten the wine and serve chilled
    litche wine


Lichi has delicate flavors. Hence many modern cidery (winery) use reverse osmosis to concentrate the flavors. I prefer my lychee to be chilled (near freezing almost like a slush), extra sweet (~10% residual sugar) and cloudy white (rather than the typical straw colored desert wine).


How To Make Sparkling Wine At Home Without Yeast || Lychee Wine || घर मैं बनाय लीची वाइन
Keyword easy homemade wine
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