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The Rape of Goa - A photo documentary
by
Rajan P. Parrikar
Venue: Menezes Braganza Art Gallery, Panjim, May 21-24, 2008
http://www.parrikar.org/misc/doc-notice.pdf
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Dear Frederick,
Great receipe thanks for sharing it.....
Can you clarify what is KMS ??? (is it kis-mis ie: dried grapes)??
Best Rgds,
Renat
-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED] On Behalf Of Frederick
[FN] Noronha * ???????? ????????
Sent: 17 May 2008 20:20
To: [EMAIL PROTECTED]
Subject: [Goanet-News] Two jamul wine recipes from Goa
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5th Annual Konkan Fruit Fest
Promenade, D B Bandodkar Road, Panaji, Goa
16-18, May 2008
http://lists.goanet.org/pipermail/goanet-goanet.org/2008-May/073789.html
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Jamul Wine No 1
Jamul or Jamblan of many varieties are found in Goa. The fruit should
be somewhat fleshy, about one inch or more in length, and 3/4 inch
wide, outer skin very dark purple and the flesh wheish purple and a
large seed inside.
YOU WILL NEED: Five kgs ripe jamul or about 4 kgs jamul pupl without
seeds.
3 kgs sugar
250 gms wheat
3 gms citric acid
6 litres water
10 gms yeast
4 gms KMS
Pour boiling water on the fruit. When cool, mash it up and pick out
the seeds. Add 2 gms KMS. Keep for 24 hours. Strain into fermentation
jar, add one-and-half kgs sugar, quarter kg wheat, 3 gs citric acid
and activate yeast.
After eight days add the remaining 1-1/2 kg sugar. Continue
fermentation for 12 days more. Stir every alternate day. After 21
days, let the wine rest for decantation for 48 hours and rack. Add two
gms KMS and bottle. Mature for at least three months.
* * *
Jamul Wine No 2 (Goan traditional)
The following is a traditional recipe as given to me. I feel it should
be modified as explained in the note below:
YOU WILL NEED:
1 kg sugar
12 kgs jamul, washed
In a jar, place a layer of Jamul. Cover it with a layer of sugar,
continue with a layer of jamul and sugar, until jamul and sugar are
over. Cover the container well, but not too tightly. Keep this for 21
days. Mash up the fruit with the sugar. Strain the solids through a
cloth. Keep it for two days to decant. Rack and bottle, this is strong
syrupy wine.
NOTE: As there is no yeast, sugar is not likely to be converted into
alcohol, unless the yeast on the fruit is sufficient to do the job.
SOURCE: Successful Goan Home Wines, by Edwin Saldanha, Rajhauns. 1995,
reprint 1995. Now in second edition. Available in Panjim, etc.
FOOTNOTE: Edwin Saldanha is a former teacher of Britto's, Mapusa, and
Goanetter Kevin Saldanha's dad.
--
Frederick FN Noronha * Independent Journalist
http://fn.goa-india.org * Phone +91-832-2409490
http://www.youtube.com/user/fredericknoronha
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