Successful Goan Home Wines
By Edwin Saldanha
PP 143 (2001) Rs.80
This book exposes to amateurs the closely "guarded secrets by many cultures". Home made wines of Goa imbibe the knowledge of eastern and western traditions. User friendly instructions to successful wine making at home, using simple ingredients.
Taste the best
An octogenarian wine-maker from Goa, Edwin Saldanha, who has published a book offering all the secrets of making wine, believes that a tiny bit of wine is healthy, especially after one crosses two-score and ten Saldanha has authored the book Successful Goan Home Wines. His advice: a small 40 to 60 milliliter peg, taken at food time, and well diluted for those above 50. This, he believes, could help improve digestion and circulation. "My book is the only one in the whole world that tells you how to make wine from tropical fruits," he says. It has recipes on how to make wine from mangoes, bananas, cashews, and even kokum and jambul.
"I've make wine from everything. A lady-journalist asked me what I make wine from." The old man who has been making wine from the age of 13, told her, "Just about everything; even soles of old shoes!"
Goa had a tradition of affluent women closely guarding secrets on making wine. "They don't sell it, but only use it for festivals and feasts." But he believes adulteration is ruining Goa's traditional liquors, including the potent and strong-flavored brew feni.
Picture by the author
THREE WINE RECIPES: FROM A BOOK BY EDWIN SALDANHA
Wine is the fermented, pure, poetic essence of mother nature. Wine is revered in religious rituals. Secrets of successful wine making, a very ancient art, are closely guarded by many cultures. However, this book, for the first time in India, exposes these secrets to amateurs through Eddy Saldanha's time-tested recipes. Home-made wine of Goa imbibe the knowledge of eastern and western traditions. Eddy's user-friendly instructions lead your way to successful wine-making at home, using simple ingredients.*Successful Goan Home Wines, by Edwin Saldanha (a former teacher of St. Britto's and Scoutmaster, who died a couple of years ago) is published by Rajhauns
Here's one apple wine. You will love it. You will need:
10 gms yeast
2 gms KMS (potassium metabisulphite)
4 kgs apples, any cheaper type will do
2 kgs sugar
6 litres boiling water
250 gms raisins, chopped
METHOD: Chop the apples with the skin after washing them. Boil for 15minutes with thinly peeled rind of lemons. Strain the liquor over the sugar. Stir well and cover. When the liquor is lukewarm, add the activated yeast.
Add the strained juice of lemons, cover and leave for 24 hours. Next day, pour into a large jar and stand in a warm place for about seven days. When the fermentation has ceased, put the raisins in a clean dry storage jar.
Siphon the wine over the raisins. Leave it for maturing for four months. Rack and bottle after adding the 2 gms of KMS
This wine can be made sweet or dry.
You will need:
1.5 kg bananas, about six large ones.
4 gms KMS (potassium metabisulphite)
1 kg sugar for dry, or 1.5 kg for sweet wine
250 ml freshly made strong tea
Strained juice of two lemons or three gms citric acid
100 gms yeast
Five litres water
METHOD: Boil the bananas in two liters of water and mash them. When boiling add 1/2 of the sugar. When lukewarm, add two gms KMS, tea and the lemon juice. Do the pulp fermentation in a bucket. After four days strain the mixture through a cloth in to a fermentation jar. Add the remaining sugar, stir and add the yeast. Add the remaining water, boiled and slightly warm (lukewarm) and stir. Keep for fermentation for 21 days or until bubbling has stopped. Rack three times and bottle after three months. Mature for at least six months. Don't forget to add 2 gms KMS after each racking
These semi-wild fruits are available in plenty. If you or your neighbor has a binda tree, collect the fruit previously fallen on the ground. You may add this to those shaken down from the tree. Use only the ripe fruit and discard the over-ripe and red inside.
You will need:
4 kgs bhinda shells
3 kgs sugar
400 gms wheat
10 gms or 3 teaspoons yeast
4 gms KMS
6 litres boiling water
2 t.s. tea leaves
METHOD: Remove the seeds, after cutting open the fruit. Keep the red shells with some white pulp. Throw away the seeds. Pour boiling water over it and add 2 gms KMS. Keep for 24 hours. Strain the juice in to the fermentation jar. Add 1 1/2 kg sugar, wheat, just washed but not crushed, tea leaves and yeast. Keep for eight days to ferment. On the 9th day, add the remaining 11/2 kg sugar. Let it ferment for another 10 days. All this time, keep on stirring every alternate day. After 21 days, siphon the clear wine leaving the solids which are to be discarded. Rack after 48 hours and bottle after adding two gms KMS.[NOTE ON RACKING: Wine could be entirely lacking in vinosity and would develop off flavors if it was not periodically separated from its deposits. This is called racking. Racking is best done with a siphon, when fermentation has stopped i.e. after about 21 to 24 days, may be sometimes earlier or later, depending on when the fermentation has stopped.
After sedimentation, keep the wine to settle for 48 hours, and the first racking is done. If the wine is clear, add KMS and bottle. But if not clear, leave the wine in the jar for three weeks more, by times time it will be clear. If still not clear, the wine may be kept for three months before racking. Even three racking are not too many before bottling. Racking helps to ensure that the wine will be in sound condition before maturing. Every time you rack, add sufficient quantity of KMS. Do not keep the fermented wine too long without tracking, or else the wine will be turbid, or it may even spoil. This turbidity is almost impossible to remove .It is unwise to rack an actively fermenting wine. The sediment in the fermentation jar consists of fruit pulp and dead yeast. This must be removed before it putrifies and taints the young wine.
--NOTE: KMS is potassium metabisulphite. It is also used to sterilize wine-making equipment (dissolving 10 gms in one litre of cold water). Always wash the fruit and add the required amount of KMS as soon as it is mashed, Unless hot water is being used. Always add the required amount of KMS when racking.--