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Eggplant Wine

Sunday, July 26, 2009


Photo by: Robyn Gallagher

* 4 lbs eggplant
* 2-1/2 lbs granulated sugar
* 1/2 oz citric acid
* 1/4 tsp tannin
* water to make 1 gallon
* 1 tsp yeast nutrient
* wine yeast

Boil 1 gallon of water

Thinly slice the eggplant.

Put sliced eggplant and sugar in primary fermenter

Pour boiling water over contents in primary fermenter

Allow to cool to room temperature

Add remaining ingredients and cover with clean cloth.

Ferment 3 days

Strain liquid into secondary fermenter

Rack every 30 days until wine clears

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