Make wine out of wasting away cashew fruit in Nigeria. Wine and prunes are only two of the delicious products we can enjoy in the processing of cashew fruits. But we can truly get pleasure from them if we know how they are made and it’s really not as difficult as you think! Check out the ingredients, the utensils used and the step by step procedure in wine making and candying the cashew fruits.
The apples will undergo reverse osmotic process to extract the juice and the juice will have to undergo the process of fermentation to produce the wine. The product is yellowish-brown in color and becomes reddish brown upon aging. It contains ten to twelve percent ethyl alcohol.
Utensils:
Chopping board, Knife, Measuring spoon
Weighing scale, Stove
Strainer, Stainless casserole/vat, Stainless ladle, Glass/plastic funnel
Fermenting bottles, Fermenting jars, Cheese cloth
Ingredients:
1 kilogram fresh cashew apples
96 grams refined sugar
1/2 teaspoon instant yeast
1/4 cup egg white
Procedure
A. Ingredients preparation:
1. Select ripe cashew apples.
2. Wash and weigh.
3. Trim both ends of the apples and slice into four equal parts.
4. Weigh sliced apples.
5. Add sugar equivalent to 12% of cashew weight.
6. Soak the mixture for 12 to 15 minutes.
7. Drain the pulp and set aside the juice extracted for fermentation.
B. Alcoholic fermentation:
1. Transfer the juice to fermenting bottle/jar about 3/4 full.
2. Add 1/2 teaspoon yeast.
3. Shake bottle in circular motion.
4. Plug on cotton at the mouth of the bottle/jar.
5. Set aside for two to four weeks.
6. Siphon/decant the clarified wine.
7. Mix egg white and pasteurize to 50-60°C for three minutes.
8. Pack in bottle and cover with cap bottle/jar.
9. Age to desired year.
10. Chill before serving.
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