Called Kalpavriksha in Central India, Mahua flowers carry a promise to fulfill all wishes and desires. Its flowers used widely as a traditional source of distilled liquor. For the tribal heartland of India this tree is considered sacred and grown in huge orchards. However now winemaking is also on the rise and also promoted by the Government of India. The sweet taste and presence of phenolics esp. gallic acid, chlorogenic acid, catechin, epicatechin, caffeic acid, 4-hydroxybenzaldehyde, ascorbic acid and tannic acids in mahua (Madhuca indica)  wines make them unique flower wines. Its succulent cream-colored corollas fall to the ground in showers during March and April which are collected and dried. These are a rich source of sugars and contain appreciable amounts of vitamins and calcium. However traditional processing of distillation leads to loss of the bulk of its aroma, volatile ingredients, physicochemical and sensory qualities.

mahua wine traditional alcohol

Mahua Wine

Called Kalpavriksha in Central India, Mahua flowers carry a promise to fulfill all wishes and desires. Its flowers used widely as a traditional source of distilled liquor.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
fermentation 7 d
Total Time 7 d 1 hr 10 mins
Course Drinks
Cuisine Bihar, Chattisgargh, Orissa
Servings 4 glasses
Calories 180 kcal

Equipment

  • Cider Equipment Kit

Ingredients
  

  • 5 kg Mahua Flower
  • 1.5 kg Sugar adjust brix to 22
  • 1 gm Campden
  • 5 gm Floral Wine yeast use cider yeast also instead.

Instructions
 

  • Collection of fresh flower pearls (5kgs fresh or 2.5kg dried)
  • Wash them, segregate the diseased/damaged flowers by hand.
    Mahual Flower step by step guide
  • Crushing the fresh flowers. (worm screw type crusher or hydraulic wine press) and dilute them with 5 liters of fruit juice (grape, litchi pairs well but you can experiment) In case of dried Mahua, please chop them into pieces and pour them in the must instead of juicing.
  • Using Campden to treat wild yeast/mold and pectinase and waiting for 24 hours.
  • Adding sugar, yeast, yeast nutrients. Some acid to maintain pH levels is also useful.
  • Stirring the must for 4 days, straining and transferring into secondary with an airlock
  • After a month, use wine stabilizers to stop fermentation and back-sweeten using (5-10% residual sugar levels to get the right balance of floral aromas).

Notes

Mahua wines have a strong fruity note (higher if you have fermented above 25 degrees Celsius) Hence infusing spices can help improve the palatability. Possible spices include Black Cardamom, citrus peels (lime/orange/sweet lime), nutmeg, etc.

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Video

Keyword mahua wine, Traditional flower wine

Another step by step guide of Mahua wine is below.


Ankur

21 years of experience in Home Brewing and author of Arishtam (India's first homebrew Guide Book).

This Post Has One Comment

  1. Kusum Agarwal

    5 stars

    wow i thought it was only distilled.

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