Thursday, May 21, 2015

Cashew Apple Wine

Cashew Apples, the fruit of the cashew is hardly used in Sri Lanka. A few of them will be eaten with salt and pepper.

There is a lot of information on how to make cashew apple wine.  I think this is a really great idea, especially if it is a local (small towns and villages) small scale operation.  It would provide employment/small business and a truly value added product from a produce that goes to waste.   The downside is that the facility will only be operation for a short period of time. Thats because Cashew is a seasonal bearing fruit (around april/may).  The solution to seasonality would be to use the wine producing facility to use other fruits and produce wine.  April to October is fruit bearing season in the dry zone, with plenty of fruits going to waste. e.g. Dham which is eaten and at time made into a local syrup much like blueberry syrup.

India is also looking into making Cashew Apple Wine
China too has a growing fruit wine industry

Below is recipe to make Cashew Apple wine at home from DrinksPlanet
  • Top and tail a kilo of ripe cashew apples, 
  • Roughly chop them (quartering them will do) and put them into a large pot.
    Optionally can keep in salt water for 3 days to remove tannin.
  • Add 100 grams sugar and leave to soak for 15 mins or so.
  • Then strain off the juice.
    Optionally Can add 100mg/L sodium metabisulfite to inhibit the growth ofacetic acid bacteria, wild yeasts and molds.
  • Put the juice into a 2 liter glass bottle (maybe even earthen ware pot)
    (it should be about 3/4 full)
  • Add a small packet of wine yeast (1/2 a teaspoon?) and shake well.
  • Fit an Fermentation Lock.
    Here is how to make Fermentation Lock at home
  • Leave it in a dark place for a week or two until it stops bubbling, 
  • Then carefully rack it off into another clean jar (leaving all the muck behind).
  • Refit the airlock and leave it to clear.
  • You could help the clearing along by adding some Bentonite (optional).
    Bentonite is Aluminium phyllosilicate, impure clay consisting mostly of montmorillonite.
    Might be better to use powdered sago ()
    You need 2 grams powdered sago boiled in 10 ml water.
    Add it to the wine and stir like crazy. Then leave it overnight to clear.
  • Decant it off into bottles.
Store it until you are ready to drink it.

A more industrial recipie

Research Paper

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