Homemade Rambutan Wine Recipe – A Tropical Delight from Fresh Fruit.

It’s Rambutan season, and what better way to enjoy this exotic fruit than by turning it into a refreshing, homemade wine?

Why Rambutan Wine?

Rambutan isn’t just a delicious tropical fruit; it’s also packed with antioxidants, vitamin C, and natural sweetness, making it ideal for homemade wine. If you’ve never tried it before, now’s your chance to make a batch and wow your family and friends with a taste of the tropics in every sip.

Bonus: This recipe gives you almost 1 gallon of wine from just 100 fresh rambutans!

Ingredients (for approx. 1 Gallon of Wine)

• Ripe Rambutans – 100 fruits
• Sugar – 750g–1kg, as per taste
• Water – 3 liters
• Yeast – ½ tsp (baker’s yeast or wine yeast)
• Cloves (Grambu) – 8
• Cinnamon Stick – 1 piece (2 inches)
• Egg White – 1 (optional, for clarity)

Vegan Tip: Skip the egg white. The egg white helps clarify the wine; it’s not necessary for the fermentation process.

How to Make Rambutan Wine at Home

1. Prepare the Fruit:
   Peel the outer shell of each rambutan using a small knife. Don’t worry about the seeds—you can leave them in.
2. Sterilize Your Container:
   Use a large, clean glass jar or bharani for fermentation. Ensure your jar or container is thoroughly cleaned and sanitized to keep the mixture safe from spoilage.
3. Mix Ingredients:
   Boil sugar in water and let it cool until lukewarm. Then add it to the peeled rambutans in the jar.
4. Add Flavour and Yeast:
   Stir in the yeast, cloves, and cinnamon stick. Mix well.
5. (Optional) Add Egg White:
   Whisk the egg white until it becomes foamy, then gently blend it into the cooled fruit mixture. Stir thoroughly.
6. Seal and Store:
   Place a clean cloth over the jar or loosely fit the lid to allow airflow during fermentation. Do not seal it tight as gases need to escape.
7. Ferment & Stir:
   Stir the mixture once daily for 20 days using a clean spoon.
   Once 20 days have passed, carefully filter the wine through a fine cloth into a dry, sanitized bottle. Then, let it rest untouched for one more week.
8. Final Strain & Bottle:
   After 7 days, strain it again for extra clarity. Bottle it up, chill, and enjoy!

When to Make This?

Right now! Rambutan season peaks from July to September, offering the freshest, juiciest fruits of the year.

At Tropical Exotics, we’ve got farm-picked rambutans ready for your next batch of homemade wine.

Don’t wait — the season’s short!
Grab your batch of fresh rambutans and start brewing your tropical wine today.
Order Now