Wooden Spoon (Or Stainless steel spoon or foodgrade plastic spoon)
Sieve or muslin cloth
120gWhole Wheat Grains(If you want the wine to be gluten free, use whole rice grains.)
25gActive Dry Yeast(25 g Indian yeast, 15 g foreign yeast. See notes.)
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Prepare Your Equipment
Sterilize your jars, buckets or demijohns and spoons by washing with boiling water.
Proof The Yeast
Warm about 100 ml of water and stir in 2 teaspoons of sugar. (Take this sugar out of your main sugar.)
Add in the yeast and leave it aside for 10 minutes.
After 10 minutes, the yeast will be bubbling wildly and is ready to add to your wine bucket or ceramic jar.
Prepare The Wine Must
While the yeast is proofing, you can put together the rest of the wine ingredients to prepare the wine must.
Put 4.4 litres of water into the ceramic jar or barni or wine bucket.
Add in the sugar and whole wheat or whole rice grains and stir well.
Once the yeast has finished proofing, add it to this mixture and stir again.
Lastly add in the cinnamon sticks and orange skins and stir gently.
Cover loosely with a lid and leave overnight. (Do not tighten!)
For the next 6 days, stir daily every morning.
On the 7th day, test a bit of the wine and check if you need to add a bit more sugar to make it stronger.
Continue stirring for 7 more days. (Total 14 so far.)
Strain and Rack the Wine
On the 14th or 15th day, use a sieve or muslin cloth to strain the wine into another bucket or demijohn. (If you're using a ceramic jar, strain it into a stainless steel vessel, the wash out the ceramic jar and add the wine back to it.) This is what we do if we have multiple wines fermenting at a time and are running short of ceramic jars.
Add half a teaspoon of baking soda to the wine mix and leave it be for another 14 days.
After this second slot of 14 days (so that's 28 days in total), you can bottle and rack the wine.
Of course, if you can't wait the extra 14 days for the dregs to settle, you can easily drink and serve the wine on the first Day 14 itself. Cheers! Or as we East indians say, Sukhaka!
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*To make the wine gluten free, either skip the whole wheat grains or substitute with whole rice grains. (That is rice with the husk on.) *If you're using Indian yeast brands such as Blue Bird or Crown, you'll need 25 grams, but if you're using foreign yeast such as Saf Levure or DCL, just 15 grams is good. Those little beasties are a lot stronger.