On Feb 27, 8:43 am, akshay > wrote:
> dear friends,
> i need some help regarding wine making from tamarind.for my college
> project.so please give me some guidelines for the same.
> thanks.
>
> Akshay

(From: http://winemaking.jackkeller.net/wineblog5.asp)

Jack says:
"Tamarind Wine Revisited

Another reader, recalling my blog last December about Tamarind Wine,
wanted to point me to a published recipe. I appreciate this gesture
immensely. She found the recipe on the About Mead website's posting of
Mead Lover's Digest #779, which contained the recipe. Here it is:

* 6 oz. tamarind pulp
* 2 lb. sugar
* 1 tsp. pectic enzyme
* 1 tsp. yeast nutrient
* wine yeast

Simmer the tamarind in 1/2 gallon of water for five or ten minutes,
strain. Into the liquid, stir the sugar and nutrient. Cool and add the
pectic enzyme and yeast. Top up with water to make one gallon. (From
Worldwide Winemaking Recipes)."

Personally I would let that ferment in a clean sanitised pimary
(covered bucket) for a week before transferring it to a clean
sanitised secondary fermenter (demijohn with an airlock). When its
clear then syphon the wine into a clean sanitised demijohn and let it
mature for 6 months or so. It should be ready to bottle then.

Jim