Tulsi Wine using Jaggery | Healthy Wine | Holy Basil Wine | Krishna Tulsi Wine | Black Tulsi Wine

[@ashaniameresekere1685]

Thanks for sharing

[@RehanAli-ju2xn]

What is the alcohol percentage in this wine?

[@deepikadevadasan5293]

How many day we can store this

[@kitchenandme]

It can be stored upto 1 year... Jst make it little more sweeter and store it.. It will age well and you'll get a good flavor.

[@sureshm.s9158]

Is it possible to add palm sugar instead of Jaggery in it??

[@kitchenandme]

Yes you can... Any source of sugar will lead for fermentation..

[@nandhuk6769]

Only 3 days? Did you fermented again after filtering and mixing the 2nd time jaggery?

[@kitchenandme]

Yes.. 3 days is enough to release the flavour... It will get fermeted in the glass bottle that is during 7 days.

[@YumiYa16]

Tried with green Tulsi and yeast. It become thicker like glycerine. Taste and smell was good but consistency become thicker. I guess i used too much leaves. Wll try with black tulsi later. (⁠•⁠‿⁠•⁠)

[@kitchenandme]

You can dilute it

[@sandeepdamodare7943]

No yeast used

[@kitchenandme]

Yes..

[@sandeepdamodare7943]

@@kitchenandme kya yeast use kar sakte hain kya or alcohol % kitana rahega isamein

[@kitchenandme]

No need... Wheat is sufficient for fermentation and healthy compared to yeast... If you wish, you can use yeast.... Make it sweeter in taste and keep for 3 weeks after first fermentation... So you can get more than 4%

[@sandeepdamodare7943]

@@kitchenandme thanks