Sunday, February 20, 2011


This is an easy and almost fuss-free homemade wine.

The main ingredients are raisins, rock sugar and water and of course the wine yeast. This is a sweet wine and very mellow and delicious. However, its been a long time since I make it as recently the raisins on sale were very oily and thus are not suitable. So this time, I decided to try using the packet of organic sultanas all the way from Australia.

The ratio of yeast biscuit is the same- 2 sweet and 1 bitter. Here I am pounding them into fine powder in my mini mortar and pestle

Now this is an heirloom- I mean the glass Horlicks bottle! They are not available in the market anymore- everything is plastic or refillable bags. Mixed the yeast with the sultanas

The sultanas are evenly coated with the yeast before adding the liquid.
Boil a packet (400 gm) of rock sugar with 2 bottles (use those soya sauce bottles) of water.
The syrup is cooled lukewarm before adding to the sultanas.

Cover the bottle and leave aside in a cool dark place for around 30 days.

This is what happen on the 2nd day. The sultanas will float to the top and then later it will sink to the bottom as the liquid become more clear.

I also had the time to make some OVEN DRIED TOMATOES during the weekend. The sun-dried tomatoes on the market are so expensive. So make your own. These are very useful in pizza or salad or spaghetti. Just cut tomatoes into thin slices. Remove the seeds and pat dry. Season with salt, pepper, dried rosemary/oregano and drizzle with olive oil.
Bake in low over (150C) for around 1 hour.

Place them in a bottle when cooled and keep in fridge for up to 2-3 weeks.
I used some bread to soak up the juices in the pan- delicious.

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