Making homemade wine has been my hobby. I have tried a variety of homemade wine from grape, strawberries and pineapple. I prepared this Jack fruit wine 3 months back and I have left it for observations to see how it turns out in a long time.
The Jack fruit wine turned out clear, good taste and even the alcohol level is satisfactory ( Somewhere around 8 – 12%, assumption)
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This is the fourth variety I am trying. And also in a process of making mint wine, I grew this mint in my garden :-). Once it is done I will share the recipe in my blog.
Long ago while we had been for a tour to Coorg I saw a variety of homemade wines available there. Almost every fruit was used in making wine and I was amazed by seeing that and always was thinking I must try all the varieties.
Summer is the jackfruit season and I thought let me give a try. Almost making wine is same with any kind of fruit. I mean to say that the ingredients used are the same secondly all the fruits are partially boiled and then put for fermentation. The only difference I found that each fruit takes different time for its fermentation.
Winemaking is a good experience I have gained and I feel you get it only when you make it.
Jack fruit Wine – Making Clear Perfect Home Made Wine
Jack fruit wine sounds a bit weird but to try since I had seen it in Coorg. I prepared the Jackfruit pulp by boiling it and just like other fruit wines I added the same quantity of sugar and four times the water.
The day I started making wine the whole house was filled with the Aroma of jackfruit for the first 4 days. To my surprise, the fermentation was done by 6 to 7 days while comparing to the grapevine.
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I kept this jack fruit wine for 10 days and strained it. Straining this wine a bit difficult maybe because I had ground the jackfruit. It was leaving fine residue so I had to restrain it using a very fine strainer.
Finally, I was very happy with the result it tasted awesome and the wine was clear. I got four good bottles of wine and by the time I am sharing the recipe, I am just left with one.
Making wine is an art! It is the only art you can drink!
Wine always has to be kept for years to mature, the more you keep it the taste improves day by day. So I always retain one bottle to taste it after 2 to 3 years.
Try this recipe, If you like it leave a comment or feedback..
Jack Fruit Wine – Perfect Clear Home Made Jack Fruit Wine RecipeCourse: WinesCuisine: IndianDifficulty: Medium
This is a perfect step by step method to make Clear jack fruit wine in a simple way. Making home made wine is an art and you will master it as you experiment.
4 cups jackfruit pulp (jackfruit boiled, ground to pulp)
16 cups of water (4 times the jackfruit pulp)
4 cups of sugar (1 cup jackfruit=1 cup sugar)
2 tsp yeast
- Boil the Jackfruit till they become soft.
- Once it is boiled grind it to a fine paste. This is jackfruit pulp. I have taken 4 cups.
- In a porcelain/glass jar mix Jackfruit, sugar, water, cloves, cinnamon and stir continuously. Till the sugar is completely dissolved.
- In a small glass add lukewarm water mix yeast and a spoon of sugar, give it a good stir and close it with a lid and keep some weight on it. After about 15 mins you see the yeast rising.
- Add yeast and stir it. The jackfruit mixture should be cooled before adding the yeast, as yeast does not get active in hot water.
- Wrap a Muslin cloth and secure it tightly with the cotton strand.
- Using a wooden spoon mix it every day for about 10 days. Close it and leave it for a week.
- Strain the wine and store in sterile bottles.
- Note: Straining the wine is a biggest and delicate task since Jackfruit is ground it leaves a very fine residue. So you need to have a VERY FINE STRAINER. And secondly, just pour the wine in the strainer and leave it like that, do not use a spoon to force the wine get strained. Leaving It just like that takes time to strain but you will get clear wine.
- All the materials/vessels that come directly in contact with the wine must be thoroughly sterilised.
Dear Ms Rovena,
Good that you have made jack fruit beverage (we can’t call it wine, as the beverage made from grapes only can be classified as wine) and liked it.
We are looking forward to produce it (apart from alcoholic beverages from other fruits & vegetables (such as beet, carrot, sweet potato etc.,) in bulk and market it agressively across India & abroad.
This shall make in providing cheaper, healthy & differen beverage to drinkers apart from helping farmers.
Thank you Mr Chandeeswara. This wine tastes really good with a mild flavour of jackfruit.
Today I got all the ingredients together and kept the wine to be ready. But I have some of the leftover water from the boiled jackfruit with me. I intended to use it instead of water. But forgot. Any idea how to make use of it instead of wasting it?
Hi, Ideally it could be used in the wine itself in fermenting process.
Thank you for your recipe. I have kept the jackfruit must for fermenting as per your above recipe on June 4, 2021 by stirring everyday for ten days. Thereafter I have closed same and kep for further fermenting. Now please guide me as to when I should strain the must and bottle the wine.
Hi Cyprian, thank you for trying out my recipe. It is ideal to strain in 5 to 7 days. Do not keep it for a longer duration as the taste turns bitter.
Strain it with a fine muslin cloth. This may take a long time maybe a day. Don’t force with spoon or other things. let it strain by gravity itself. This helps in getting clear wine and also tastes better. Once stored in the bottles, do not move or shake the bottles for a couple of days. Any impurities left will sediment and slowly pour the top clear wine into another bottle.
Don’t forget to sterile all the bottles or things that come directly in contact with the wine during the process.
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