3/4 – 1
boiled and cooled
Wash the grapes thoroughly and crush them with your hand to release the juice.
Combine crushed grapes, sugar, water, wheat kernels and yeast in a big earthen pot or glass jar. Close the lid and leave in a cool dark place for 21 days. Stir the mixture every day.
After 21 days, strain the grape mixture into another jar using a muslin cloth. Keep again in a cool dark place for seven days. Leave it untouched.
After seven days, strain the clear wine without disturbing the sediments in the bottom. Pour the wine into colored glass bottles.
NOTE – To prevent further fermentation, you can add 3 tablespoons of rum to the wine before bottling it.
I used American black seedless grapes in this recipe.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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