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making of strong Grape wine 2017 SPL home made

making of strong Grape wine 2017 SPL home made

hi friends, now we are going to make a strong grape wine (JAMBU FRUIT AND GUAVA WINE MAKING VIDEOS ARE ADDED IN MY CHANNEL ) wash n clean the grape (4kg ) coock the grape in same amount of water take 3.5 kg sugar make sugar syrup you want more sweet you can add more sugar 12 ltrs jar clean jar store the grape ( now the grape temp is normal) add sugar syrup (now the sugar temp is normal) add cinnamon and cloves for better taste add yeast mix it open it after 20 days yes its ready after filtering now you can drink the strong grape wine sub for more wine videos, jambu fruit and guava wine videos are added in my channel THANK YOU FOR WATCHING

Reader Comments

  1. Hi Mam,
    ആദ്യത്തെ 21 ദിവസം കഴിഞ്ഞു, മുന്തിരി ഊറ്റി ചാറു പിഴിഞ്ഞു എടുത്തതിന് ശേഷം,തിരിച്ചു ചാറു ഭരണിയിൽ ഒഴിക്കുന്നതിനു മുൻപ് ,ഭരണി ചൂടു വെള്ളം ഒഴിച്ചു കഴുകി വൃത്തിയാക്കേണ്ടുന്ന ആവശ്യം ഉണ്ടോ?? അതേപോലെ ഗ്രാംപൂവും, പട്ടയും,ആദ്യം ഇടാത്തവർ,21 ദിവസത്തിന് ശേഷം, ഊറ്റി എടുക്കുന്ന ചാറിലോട്ടു അതു ഇട്ടു കൊടുത്താൽ മതിയാകുമോ??

  2. Thanks for a very interesting post, here are some more tips for how to make wine…
    Use the correct equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
    If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
    If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
    Fill and top up airlocks with cooled, boiled water – never straight from the sink.
    Avoid metal spoons and sieves with fermenting wine – i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise – plastic is far better.
    Reusing wine bottles is fine, ask friends to save them for you and check with local pubs or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
    Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling
    Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take 2 years to mature. As a general rule, perhaps try a bottle after six months. If it tastes harsh, leave the rest for at least another six months.
    Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it three years later. The next year it was even better!
    (Reference: Pavas grape plan site )

  3. Parayunnathu kelkkan pattunnilla music kaaranam

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