How To Make Coconut Wine

Coconut Wine
Add rice to 6 pints/3 lires cold water.
Bring rice to the boil and simmer for 3 minutes.
Put dates and coconut into another pan.
Pour rice liquor through a strainer into the pan with dates and coconut.
Boil for 15 minutes.
Add the to a fermenting bin or demijohn.
Add the strained dates coconut and rice liquor to the sugar.
Stir until sugar is fully disolved.
Allow to cool to 20°c/70°f.
Add yeast and yeast nutrient.
Pour contents of fermenting bin into demijohn.
Top up to below shoulder and fit airlock.
Move to warm place.
After the initial aggresive fermentation dies down top up demijohn to shoulder.
Rack off after 3 months.
After a further 3 months rack off and add a crushed campden tablet.
After another 3 months sweeten to taste (using non fermenting sweetner).
After 10 days bottle (if wine is clear) and store for 6 months.

Preparation time: 60 minutes

Initial fermentation time: 14 days

Time to be ready to drink: 12 months

Sweetness: Medium

Calories per bottle: 400 approx

Yield: 6 bottles

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