Jack Fruit Wine/ Chakkappazham Wine
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This time while returning from our Kerala trip, my MIL sent almost 2 kgs of jack fruit. With J, leaving for Delhi the next day, I felt that we won’t be able to finish off the entire stuff. I decided to make some wine with it. As I didn’t have any recipe in hand, I decided to try it my way.
As luck would have it, my MIL was with us when I was opening the wine jar. I was really anxious while serving her some wine for tasting. I was thrilled when she gave her stamp of approval.
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bottles
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Ingredients
- 1-1/2 kgs Jackfruit flesh
- 1-1/2 kgs Sugar
- 2-1/4 litres Boiled and cooled water
- 1 teaspoon Yeast
- 1" stick Cinnamon
Ingredients
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Instructions
- Chop the flesh and grind to a paste.
- Transfer the jack fruit paste into a ceramic container (Bharani).
- Add sugar, boiled and cooled water, cinnamon and yeast.
- Stir well using a wooden spoon.
- Cover the mouth of the container preferably with a cloth and lid.
- Leave the container untouched for 15 days.
- On the 16th day open the container and strain the liquid.
- Transfer to sterilized bottles, preferably coloured glass bottles.It is said that coloured bottles retain the colour of the wine.
- You may use the wine after a month.
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