Easy Homemade Jamun Wine Recipe

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Easy Homemade Jamun Wine Recipe

Being an Army wife, we have been posted in many stations and met many people of different cultures. It so happened that we were posted in Ferozepur Cantt, Punjab, India. 

There in our unit, we were invited to a Christmas party at our brother officers house, and they served homemade Jamun wine. My husband is a non-drinker, so aunty asked him to taste the wine. 

I also made a go for it rather than going for a standard juice. Today I am glad I did that. The Jamun wine was so incredible that I landed up asking for the recipe.

Easy Homemade Jamun Wine Recipe
Easy Homemade Jamun Wine Recipe

I am so grateful to Aunty for happily sharing the recipe with me. Since then, I have always made my wines at home. 

Today I shall be sharing the same simple Jamun wine recipe with you. Some people have added blueberry, raspberry, cranberry and blackberry into it as per the locally available ingredients. My Christian friends favor this recipe during the year-end feasts.

How To Make Homemade Jamun Wine Recipe

This Jamun wine recipe can also be made with mulberries, jamuns, and berries. Its color is deep red, its body is strong, and it is dry. It is for this reason that the wine is known as Devil’s blood wine.

How To Make Homemade Jamun Wine Recipe
How To Make Homemade Jamun Wine Recipe


  • 5 kg Jamun 
  • 3 kg sugar 
  • 6 bottles water 
  • 3 cups caramel sugar  
  • 3 tablespoons citric acid 
  • 750 ml Rum/Brandy (5 borosil medium glass)



  • Large tub to sort grains
  • Filter mesh to strain the juice
  • Airlock and fermenter/One Gallon Glass Carboy


  1. Boil water and cool it 
  2. After the water has cooled add Jamun and sugar to it and stir till sugar dissolve 
  3. For at least after half an hour, keep it in a covered glass to ferment 
  4. Mix yeast into the mixture.  
  5. Pour in a stone jar/ceramic barni or One Gallon Glass Carboy.
  6. Check the level of fill at this point. Juice should be mostly full, and you’ll want to add some extra juice to fill the fermentation jug up to the neck. 
  7. To bubble, wine needs headspace, but the smaller the air contact area at the top of the container, the better. That’s why you should fill up the jug to the bottom of the neck of the carboy. 
  8. There should be around 2-3 inches of headspace, but the amount of air surface area should be minimized. Cap the carboy with a water lock, and do not open the door for 16 days.
  9. Fermentation should begin within 24 to 48 hours.
  10. About 16 days should be allowed for the mixture to ferment in “primary.”
  11. During this period, the fermentation should be very active, and you’ll need to keep an eye on it to make sure that the wine doesn’t bubble up into the water lock. You can simply clean out the water lock, refill it with clean water, and reattach it if that happens.
  12. Depending on the temperature and the yeast you use, primary fermentation may take a long time. 
  13. The primary should be left in the bubbling state if it is bubbling actively. The secondary fermentation process begins once everything settles down.
  14. At the end of the primary fermentation, pulp the fruit, separate the pulp and sieve the liquid, and rebottle it. 
  15. Replace the water lock and let the apple wine ferment for 16 more days. Now the fermentation will slow down.
  16. After 16 days, use a brewing siphon to rack the wine over into a clean vessel, leaving the sediment behind. It is important to take this step not only for the clarity of the Jamun wine but also for the flavor as well. 
  17. Primary fermentation requires active monitoring, while secondary fermentation is much more sedate. You likely won’t see it bubble much, as the yeast is working much more slowly.
  18. Time in secondary is based on your patience. 
  19. More time (to a point) will yield a better wine with a mellow flavour complex flavor profile. Young wines can sometimes be harsh. 
  20. I’d recommend allowing the apple wine to spend at least 6 weeks in secondary, or as much as 6 months.
  21. Add 750 ml Rum/Brandy (5 borosil medium glass)to stop and kill the yeast and stop the fermentation.
  22. After secondary fermentation, bottle the wine in corked wine bottles (preferred), capped beer bottles (less optimal) or flip-top Grolsch bottles (a good middle ground and convenient). 
  23. Wine bottles allow the brew to “breathe” and are the best option if you’ll be storing the wine in the bottle for more than 1 year.
  24. Allow the Jamun wine to bottle-condition for at least a month, but preferably longer, before drinking.

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