The Wine Corner – Variety Homemade Amla Wine Recipes

When you hear the term ‘Wine’ many stories and memories may pop up. Yes, there are stories and memories bound with each wine. We all have our own and I too have my own wine stories. Am a Malayali Christian and so ‘Oh, you guys are lucky, you always have wine on your dining table’- maybe this is what you are thinking right now. I have come across this question many times. But its just a cliche statement you may see in Malayalam movies, that’s not true.

The Wine Corner - Variety Homemade Amla Wine RecipesI have always liked the wine glasses and how they hold them in movies. When I was in 7th I got a chance to hold this wine glass and I was happy like anything. In our wedding functions, the bride and groom hold this wine glasses but we won’t get a single drop. It was my cousin who is a chef who let me hold this glass for the first time to test his newly prepared wine. That’s when I decided to make wine on my own. When I asked my parents they were ok with that. Once the approval was accomplished next step was to find a good recipe. I went through my mom’s all recipe books because I wanted to do a different one than this regular grape wine. Finally, I decided what my first wine should be. It was a gooseberry wine. We call it nellika/amla.

Have you ever prepared a wine? If not just try it, it’s really interesting. I love making wines. Winemaking is not only an art but also a science. It is a perfect combination of fermentation and the winemaker’s creativity. Technically speaking, there is no fixed “recipe” for making wines, only general guidelines. Because you know the fermentation process starts when yeast is added to the fruit juice. The yeast consumes the fruit’s sugar and converts it to alcohol and carbon dioxide. The winemaker actually “guides” the winemaking process using a variety of techniques so that he can give a style, taste and identity to the wine.

Literally, there are 5 steps in winemaking: Harvesting, Crushing, Fermentation, Aging and bottling. But when we make wine at home these steps are not needed but there are certain things that we need to take care. First is the vessel, it should be a glass or porcelain jar. We call it ‘Bharani’ in Kerala. You might have seen them at home used for making pickles and for keeping salted mangoes. It should be clean and sterilized. Also, dry the utensils to avoid moisture content.

The Wine Corner - Variety Homemade Amla Wine Recipes

Here is the Amla wine recipe:

Method 1 – Using Sugar:

The Wine Corner - Variety Homemade Amla Wine Recipes

Ingredients:

  • Nellikka / Amla / Indian Gooseberries – 1kg.
  • Water – 3 litre
  • Sugar – 1 1/4 kg
  • Raisins (black) – 100g
  • Cloves – 4 nos
  • Cardamom – 4nos
  • Black pepper powder – 1 tsp

Directions:

  1. Boil the water and keep it aside to cool down.
  2. Crush cloves, cardamom and cinnamon using a mixer grinder.
  3. Wash the gooseberries in clean water. Spread it on a clean dry cloth for some time to get perfectly dried.
  4. Wash the gooseberries & remove/wipe water and put it in a big clean sterilized Bharani / ceramic jar.
  5. Add one layer of gooseberries into a Bharani or porcelain jar. On top of that, add some sugar and powdered spices.
  6. On top of this, add another layer of gooseberries and top it with the powdered spices and sugar. Repeat this step until everything is finished.
  7. In the end, add the water and close the lid of the jar. Also, cover the lid with a piece of cloth and tie it with a string.
  8. Stir this mixture every day using a wooden spatula/spoon. After 21 days strain the mixture through a cheese/ muslin cloth into a clean dry vessel. Keep it untouched for 21 more days. (Do not squeeze the gooseberries as it is not good for the wine)
  9. On the 41st day open and pour it into clean and dried bottles and use. This wine can be stored for years.

Method 2 – using Jaggery:

The Wine Corner - Variety Homemade Amla Wine Recipes

Ingredients:

  • Nellikka – 1kg.
  • Water – 3 litre
  • Jaggery – 1 kg
  • Raisins (black) – 100g
  • Cloves – 4 nos
  • Cardamom – 4nos
  • Black pepper powder – 1 tsp

Directions:

  1. Boil the water and keep it aside to cool down.
  2. Crush cloves, cardamom and cinnamon using a mixer grinder. Also, crush the jaggery and keep it aside.
  3. Wash the gooseberries in clean water. Spread it on a clean dry cloth for some time to get perfectly dried.
  4. Add one layer of gooseberries into a Bharani or porcelain jar. On top of that, add some portion of crushed jaggery and powdered spices.
  5. On top of this, add another layer of gooseberries and top it with the powdered spices and jaggery. Repeat this step until everything is finished.
  6. In the end, add the water and close the lid of the jar. Also, cover the lid with a piece of cloth and tie it with a string.
  7. Stir this mixture every day using a wooden spatula/spoon. After 21 days strain the mixture through a cheese/ muslin cloth into a clean dry vessel. Keep it untouched for 21 more days.
  8. On the 41st day open and pour it into dry clean bottles and use. This wine can be stored for years.

If you like a white wine try the below recipe.

Method 3 – White Wine Using Yeast:

The Wine Corner - Variety Homemade Amla Wine Recipes
image credit: yummyfoodrecipes.in

Ingredients

  • Gooseberry / Amla / Nellikka – 1 kg
  • Water – 2½ Litre
  • Sugar – 1 kg
  • Yeast – 1 teaspoon

Directions:

  1. Wash the gooseberries and soak over-night in clean water.
  2. Drain and cook the gooseberries in 2 and a half litres of water for half an hour.
  3. Now take 3-4 cups of water for melting sugar from the water used for cooking gooseberries. Do not add extra water. Let the sugar syrup cool down.
  4. Deseed the cooked gooseberries and then add gooseberries, the water used for cooking gooseberries, sugar syrup and yeast to a clean dry earthenware.
  5. Close the lid and keep this air-tight for 21 days. Stir this once every day.
  6. On the 21st day, open the container, strain it to remove the residues and store in clean, dry air-tight glass bottles.
  7. Preserve in dark, cool place.

A word of caution :

  • Sterilize –always wash all the utensils and bottles to be used with soap first then wash again with hot water. Thoroughly dry the bottles and lids under the sun to avoid moisture.
  • Never fill the jar completely as the wine’s quantity increases with fermentation. Fill only till 3/4th of the jar.
  • The strength of wine becomes higher if the quantity of water is reduced. Also as the wine matures it gets really strong.
  • The wine can be played around with sweetness, it can be increased or decreased depending on your need.
  • Always store the wine for fermenting in a cool dark place (not fridge). If you live in a hot place then store it in the kitchen cabinet away from any heat source. If you live in a cold place then store it near the cabinet closest to the oven.
  • You may see few bubbles and froth on the sides of the bottle which is absolutely fine but before using, check if there is any bacteria layer formed on the top and also the taste. It should be sweet with a nice fruit smell. If it tastes terribly sour and smells like vinegar, then you have gone wrong somewhere and you cannot do anything other than throwing it away.
  • Always keep in mind that a wine that has turned sour cannot be saved!!

Happy Wining……

Written by Honey Jose

A blogger by heart, a planner by mind and a doer in dreams 😜. One of the fountainheads of HypOwt. Life motto: Always smile and try to bring out smile on others. Don't judge others even if you are always judged :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Parvez Elahi: The Man on Foot Covers 22 States, 1000km, 60 Days

Audience Decides ‘Varathan’ to Stay In