Easy and Cheap Home Made Red Wine Recipe. I always had the desire to enjoy drinking something I made myself. Did a lot of researching on how to make wine at home and all I got was wine making methods which was meant to be executed in the USA which uses things like wine fermenter kit,  hydro meters, capdem tablets and those kind of stuff which you dont get here in India. I wanted to prepare wine using just materials available in any standard Indian kitchen and not spending too much money. This search for the indianized wine making technique did not yield any results and I kept trying asking friends and relatives. At last, I got the opportunity to talk to one pattima old lady, mother of a good friend, whos been making wine for years, got the recipe of ingredients, and proportions from her and she ran me through telephone the methodology, tips and tricks of the process. Within 2 hours of talking to her, I was all set to go This guide is for all you people out there, who like me, at least once, want to brew what you drink. This guide will yield a minimum of 4 litres of wine. Caution You need a lot of patience, You need to wait up to 4. Ingredients Black Grapes 1. Kgs. The grapes can be seedless, but definitely need to be black. There is a variety of grapes in which the inside is also blackdark brown, if you get that its good, if not the black grapes variety with dark green inside is also good. Sugar 1. 5 Kgs. Needs to be clean white sugar, try to get a good brand like parrys sugar which does not have any dirt or discoloration Yeast 1. This you get in any spencers daily or any supermarket for that matter. Healthy Recipes With Mushrooms And Chicken. Usually you would find it in the section where they stock essences, food colouring etc. Its called Activated dry yeast, any brand and a small 2. 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I was told this is just to create a good flavour. This can be skipped. Water 2. 6 ltrspurified water. Materials Tools Required Ceramic jar Big enough to hold 1. Should have 2. 0 free space after adding all this. Preferably must have a lid. Best bet is to use the oorga jaadi ceramic pickle jar or if you dont have any ceramic jars, plastic or metal also would do. Should have a narrow opening because during fermentation, the vessel has to be airtight. So smaller the mouth, easier to seal Wooden pestle masher This is nothing but the lowly wooden tool your mom makes to smash potatoes or paalak keerai. We will use to smash grapes. Long wooden spoon should be long enough to reach the bottom of your wine jar. Love and Support Any quantity. Along with all this interest and support from other family members to make the wine making experience a memorable one. All the ingredients and tools required. The basic ground rule in wine making is keeping things clean and sterile. This to ensure that the brew does not get contaminated with bacteria which may spoil the brew instead of allowing it to ferment. If the brew gets spoiled only thing you can do is to flush it down the drain. Ready, Get Set Boil the water Boil the water for at least 3 4 mins to make it as pure as possible and kill any bacteria or germs in it. After boiling let it cool. The water has to be back to room temperature before you can use it. Sterilize the ceramic Jar Simply pour boiling water in the jar till the brim and leave it for 5 mins to sterilize the inner of the jar. Remember, the jar I used was ceramic, so it could stand the heat. Dont try this if you are using plastic jar Clean the grapes Remove the stem of the grapes. Wash at least 3 4 times in water to ensure all the dirtdustchemical sediments from fertilizers and insecticides are removed. Drain the water if possible spread the grapes on a wide tray to allow it to dry off the excess water. Clean the wheat Clean the 5. Cleaned and dried grapes. Rock and Roll Part 1. Put the grapes in the jar. Use the wooden smasher to smash the grapes. The motive is to rupture the grapes NOT to juice them. So need not crush them so hard to juice them out, but ensure each grape is ruptured. Pour in the cooled water. Prepare the yeast Preparing the yeast is simple. Just follow the instructions in the carton to activate the yeast. Take some lukewarm water 4. C, say 1. 00 ml water, add 2 tsp of sugar you can take some off sugar you have set aside already, and add the 1. Pour the prepared yeast into the jar. Add the wheat into the jar. Beat the egg white and add it into the jar. Add HALF the sugar into the jar i. Use the wooden spoon to mix the contents. You need not try to dissolve the sugar. Just a couple of stirs so that the contents are evenly mixed. Close the jar with its lid and then wrap plastic covers on top of the jar to make the jar 1. Pestle used to rupture the grapes. Wheat added. Closeup shot of the ruptured grapes. Covered and sealed jar. Stored in a cool dry place. Once you have done this, keep the jar in a cool, dark dry place. But ensure the jar is accessible. Why accessible Read onDaily Duties From Day 1 to Day 2. Daily, at a set time, you need to carefully open up the jar. Use the wooden spoon to stir the contents, just enough that the contents are evenly mixed. Ensure the spoon is 1. Close the jar back, make it airtight and put it back in the cool, dark, dry place where it belongs. This process has to be repeated for the next 2. Everyday. Rock Roll Part 2. Here comes the important and little bit difficult part, where again, keeping it clean is the key. This needs to be done around the 2. Materials Tools needed. Large, fine holed filter. The ones usually found in juice shops. Disposable Surgical gloves. Somebody to help. Steps Involved. Open up the jar. Slowly pour out the contents of the jar into the filter. The filtered liquid has to be caught with another clean, sterilized vessel. Glove one hand and squeeze out the soggy half ruptured grapes, the grape skins and seeds through the filter. Finally after emptying the jar, the clear filtered liquid will be caught in the vessel below. Used the gloved hand to scoop put any sediments left out in the ceramic jar. Then pour the contents of the vessel back into the ceramic jar. Then add the second half remaining sugar i. Close the jar, make it air tight as before and put it back into the cool, dry, dark place. Filtering the brew. Squashing the grapes with a gloved sterile hand. Filtered Brew. Patience Wait for another 2. The good news is that now no more or opening of jar is required. The older the wine gets, the better. Better means, its tastes better and more importantly it gets stronger Taste it. FinallyAfter a total of 4. Usually, the sediments are in the bottom and the clear wine on top. So its important you dont shake the container too much and just use a small glass to scoop out the clear wine on top. Alternatively you can use a pipette or a siphon mechanism to do so. You neednt empty the jar. Just take out the clear wine from the top and close the jar airtight and put it right back. Keep repeating the process, till the wine lastsJust ensure the jar is airtight everytime you put it back. Thats it, you have officially made wine at home Try Variations. In theory any acidic fruit can be used to make wine. Everything from gooseberries, pineapples, strawberries can be used to make wine. The basic fermentation process is as mentioned. So its up to you to try variations. You might be lucky to get a good wine sometimes, and other times it might get spoilt. But what the heck, trying is the fun. So please try variations and share the results so that others can try too. I am planning to try the same with white grapes next Send me a bottle. Share the booze They say joy spreads when you share it. Send me a bottle once its done. Will raise a toast for you when I drink it Why you should make wine at home. At less than Rs. 2. Sparkling Champagne Cupcakes Sprinkle Bakes. Christmas.   Ive been finding pieces of packaging shrapnel from eager gift opening and the odd half eaten piece of Christmas candy a sure sign of overindulgence. For me, these days after feel a little awkward, but reflecting on the year fills my glass half full again. So many amazing things happened, and I am hopeful that 2. I may even have a resolution or two. Do you Though Ill miss the ornaments and lights, these cupcakes have plenty of sparkle to welcome in the new year. They are festive little parcels that carry bright, fruity notes of champagne. The filling is my favorite element of this dessert. It holds the most champagne flavor and keeps the cupcakes incredibly moist. I tweaked a standard vanilla pastry cream recipe, and although the original recipe has been halved, you may still have a bit left over after filling the cakes. I think Ill thicken the unused portion with mascarpone and use it as a macaron filling. Sparkling Champagne Cupcakes. Yield  about 1. 7 cupcakes                                                                               click to printCake 12 cup butter softened. Preheat oven to 3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick. Fill cupcake papers with 14 cup level measures of batter. Bake for 1. Set aside. Champagne Pastry Creme Filling. In a medium bowl, whisk cornstarch in 14 cup of heavy cream. Combine the remaining heavy cream, sugar and 12 cup champagne in a saucepan bring to a boil then remove from heat. Beat the whole egg and egg yolks into the cornstarchheavy cream mixture. Pour 13 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagneheavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut out cake pieces flat to make a lid and place on top of the filled divot. Champagne Frosting 1 cup plus 1 tbsp. Place 1 cup of champagne in a small saucepan. Simmer over medium high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. Frost the cream filled cupcakes and decorate with pastel dragees. Sparkling Champagne Cupcakes. By Heather Baird. Published. Tuesday, December 2. Tuesday, December 2. Sparkling Champagne Cupcakes Recipe.