I had a great holiday and a wonderful Christmas with my family......wishing a very happy new year to all my wonderful blogger friends.
This was my late grandmothers favorite wine....she used to make this for Christmas.... got the recipe from Vanitha... this wine always brings back fond memories of her. I always make pineapple jam, pineapple preserve, and pineapple squash before Christmas and make this wine with the skin of the pineapple....yes you guessed right I am a pineappleholic..... The best thing about making this wine is that you do not have to stir it every day...once it is all tied up you have to open it and strain it after 10 days and bottle it and keep for another 21 days and it is ready to use.....this wine is a huge hit with all my friends....especially their hubbies :)
Ingredients:
Pineapple skin: 1 medium pineapple.(I also added the middle stem and 1 or 2 slices for extra flavor).
Sugar: 1 3/4 cup.
Water: 1 1/2 cup.
Beaten egg white: 1
Dry ginger or chukku : 1 tbsp crushed.
Cloves: 6.
Cinnamon: 2 sticks.
Yeast: 1/2 tsp.(I used instant yeast).
Method:
In a ceramic jar or bharani put in all the ingredients and mix well with a wooden spoon. Close the lid and cover it with a cloth and tie it tightly with a string. Keep aside in a dark place for 10 days on the 11th day strain it with a strainer. Pour into sun-dried bottles and keep for another 21 days.....it is best to keep the wine for 21 days to mature but for those who cant wait that long it can be consumed after 5 days of bottling.
Recipe Source: Vanitha.
Happy new year to all!!!
Cool tempting wine.
ReplyDeletewelcome back happy new year to you and family this looks fabulous
ReplyDeletevery new to me dear...awsome wine...
ReplyDeleteWelcome back, happy new year to you and your family. wine looks awesome.
ReplyDeleteCool wine..looks great
ReplyDeleteHappy New Year.
A very Happy new year to you n ur family , loved going thru ur wonderful blog !!!
ReplyDelete- Smita
www.littlefoodjunction.blogspot.com
(fun foods for little eaters
This is new to me! Will try it- one question was your pineapple sweet? The ones that we are getting now are sour!Merry Christmas & Happy new year !
ReplyDeleteWIshing u a happy and prosperous new year..Fabulous pineapple wine..awesome!
ReplyDeleteThanks!I have bookmarked the recipe.
ReplyDeletewelcome back dear wine looks superbb n nice click too
ReplyDeleteNisa,welcome back:)!!! Pineapple skin wine is super duper fantastic-I am wondering...this is non-alcoholic or a regular wine with the standard amount of alcohol? I will definately give it a shot.You had asked if there was a substitute to self raising flour-The answer would be-Baking Powder,yes-self raising flour basically comes ready with the rising agent.That is the only differemce between the regular maida(all purpose flour) and self raising flour :)
ReplyDeleteNisa, this sounds fabulous! I've never even attempted making wine before but it sounds pretty easy. Thank you so much for sharing with Cookbook Sundays today and I hope you'll come back next month!
ReplyDeleteStopping by from Cookbook Sundays, to say hello and let you know this looks delicious! This looks interesting and delicious. When I was on Maui, I purchased a bottle of pineapple wine, it was so good. thanks for sharing.
ReplyDeleteNice Sharing...Keep the updated your blog.it is very fantastic doing work.
ReplyDeleteNisha, The Pine Apple wine is really mouth watering me. Definitely I will go through your other recipe items.Very nice blog.
ReplyDeletenice blog on cooking.See you again.
ReplyDeletei had a question . Most people dont use pineapple skin for making wine . if i made a pineapple wine without peeling , then what kind of effect it will give when compared to pineapple wine which made from without its skin ? can anyone tell me ? thanks
ReplyDeleteHi, Anooj thanks for stopping by-about your query; I make this pineapple skin wine during pineapple season, this recipe has been passed down from my maternal grandmother, where there was pineapple in abundance during the season...and since there will be lots of pineapple skin after making jams and squashes with the pineapple flesh, these skin was used to make wine....I have added the middle part and 2 or 3 slices of pineapple while making wine...and found that it gave a nice flavor and color to the wine...hope this helps.
DeleteSounds great. One question is it possible to leave out the egg white as my partner has an egg allergy?
ReplyDeleteSelkie-Thanks for the visit... this is my late grandmother's recipe and I really dont know whether you can make it without egg whites...sorry :(
DeleteIs one and half cups of water enough?? Seems like it would not make much.
ReplyDeleteAnon-Yes the recipe says so, to get more quantity I double the recipe.....sometimes I make with skins of 4 pineapple....and I get a good amount of wine...pls stick to the recipe...coz this is a handdown recipe of my family and always been a success. Thank u for the visit.
Delete