Another trial on wine making. It came out well, but I liked the beetroot wine better.
Preparation time: 30 minutes | Difficulty Level: Easy | Ready In: 21 days
- Gooseberry / Amla / Nellikka – 1 kg
- Water – 2½ litre
- Sugar – 1 kg
- Yeast – 1 teaspoon
Before you start off, keep a clean dry earthenware container and a wooden spatula ready. Both should be devoid of moisture content.
- Wash the gooseberries and soak over-night in clean water.
- Drain and cook the gooseberries in 2 and half litres of water for half an hour.
- Now take 3-4 cups of water from this and use this to melt sugar. Make sure not to add extra water. The water for melting sugar has to be taken from the water used for cooking gooseberries. Let the sugar syrup cool down.
- Deseed the cooked gooseberries.
- Add the deseeded gooseberries, the water used for cooking gooseberries, sugar syrup and yeast to a clean dry earthenware.
- Close the lid and keep this air-tight for 21 days. Stir this once everyday.
- On the 21st day, open the container, strain it to remove the residues and store in clean, dry air-tight glass bottles.
- Preserve in dark, cool place.