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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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HI
Thanks for posting the jamun wine recipes. Just wanted to know what the
ingredient "KMS" is used in the wine.
cheers
silva > Date: Sat, 17 May 2008 22:50:15 +0530> From: [EMAIL PROTECTED]> 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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