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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, December 21, 2007

GRAPE WINE

1 kg black sweet grapes

1 kg sugar

2 litres water

1/4 teaspoon baker's yeast

Wash the grapes we.. crush them well with the sugar. Add water and yeast and leave aside in a jar or a suitable vessel for 21 days. Open and stir the mixture every alternate day. After 21 days strain the mixture and leave aside for the sediments to settle. Strain once again then transfer to bottles.

To add more colour to the wine. Burn some sugar with a little rum / brandy/ wine in a saucepan. When the sugar gets caramelised add to the wine and mix well. It will then have a lovely rich colour.

Note: For making larger quantities of wine, increase the ingredients accordingly

4 comments:

  1. Hello, thanks for the recipe. I made some, it is very good.
    Thanks,
    Rachel

    ReplyDelete
  2. How much rum and burnt sugar, Bridget

    ReplyDelete
  3. Anita you could burn about 2 tablespoons of white sugar with about 1 cup of rum. You could also add more rum or whiskey or brandy to the wine later to give it a good punch!!

    ReplyDelete
  4. Hi mam thanks for sharing your recipe, I tried it & it was awesome. This time am gonna try with 5,KGS of grapes. I have A doubt this time, do I need to increase the amount of yeast for 5kgs grapes or 1\4 tsp would do ?

    ReplyDelete