Jamun and Grape Wine Making - Summer 2021
Recently in the month of June I visited my son-in-laws farm where two 35 year old jamun trees were loaded with riped fruits, whereas, many rotten fruits were lying on ground.
Many of us observe this scenario at many farms. This is due to the fact of (1) unavailability of skilled labor, (2) delicious fruit skin, and (3) perishable nature of fruit. All these requires gentle handling, packaging and immediate consumption.
So, I collected about 8 kg of fruits and prepared a perfect blend of wine. Earlier in the month of May a few kilograms of black grapes were crushed for wine. About 5 Lit of Jamun and Grape Wine was prepared at home. Horticulturist, Microbiologist and a few wine lover neighbours tasted it. All have rated top grade preparations and a perfect blend. All those who tasted opined that jamun wine is better than grape.
A few days ago I read a news in Marathi newspaper that State Govt is thinking to allow a sale of wine by grocery stores and malls.
One can legally prepare wine or beer at home for personal use in a limited quantity. However, as like in western countries, preparing and having wine as a nutrition may not be a favourite choice for us.
I strongly feel that if easy and affordable techniques could be developed for jamun fruit harvesting, handling, increased shelf life, competitive price, and fruit processing either for juice or Wine then these fruits may not go waste.
There are some commercial jamun growers, small farmers who sale their tree at Rs 2000 to 5000. The consumer buy at Rs 100 to Rs 200 / Kg.
The below picture depicts the jamun wine in pink color, whereas grape wine in dark purple color.
