ഇഞ്ചി വൈന്‍ (Ginger Wine)

This was broadcast in Amrita TV's 'Taste of Kerala' on 12.09.2010

A special recipe by 'Achan'
Ingredients:
Ginger: 1 kg
Sugar: 1 kg
Jaggery: 500 gms
Grapes (red): 500 gms
Oranges: 2 nos
പൂവന്‍ പഴം: 6 nos
Lemon: 2 nos
Yeast: 10 gms
Water: 5 ltrs

Clean up can/ container (ഭരണി) of adequate capacity. Pour two liters of water into the container. Put the sugar into the can and mix well. Add crushed ginger followed by jaggery paste. Smash the oranges and put into the can, so do the lemons. Peel of one orange and one lemon shall also be added. The bananas shall also be added. Mix well all the ingredients (preferably with a dry stick). Add remaining water to the can. Mix the yeast in water and add to it.

Keep the container intact for one day after the yeast is poured. DO NOT close the cap tight. Ideally the mouth shall be closed with a cloth on the first day. Mix the fruits on the second day once again and close it. Remember not to close it tight. Keep it in a dark place for 60 days.

Seggregate the clear wine first. The remaining shall be filtered using a cloth and shall be allowed to settle. Next day you will get the clear wine from that too.

Sri.Achan was using a plastic black container to make it. But I would recommend you a ceramic pot (ഭരണി).

I am going to make it. And you?