Khajurasava: Date Beer

This preparation is made from Dried Kajoor (palm date) but I

guess any wine can pair up for a romantic rendezvous. Sweet
sorghum, maple syrup, jaggery paste or any other sugar source
can be similarly fermented into an alcoholic beverage.

5 from 1 vote

PREP TIME COOK TIME FERMENTATION TOTAL TIME

30 mins 1 hr 8d 8 d 1 hr 30 mins

COURSE CUISINE SERVINGS CALORIES

Drinks egypt, middle east 20 pints 20 kcal

EQUIPMENT
Airlock
boiling pot
fermenter

INGREDIENTS
2 kg Dates (2kg deseeded) or date syrup: 2.5kg,
5 gm Brewing yeast
8 Liters water

INSTRUCTIONS
1. Make a date syrup (faster if we have ready-made date syrup). Remove any insects or foreign
particles from the dates. If we are using deseeded dates, break it down by hand or use a blade to
chop it into smaller pieces. For the whole dates, we need to use a knife to make a cut. As long as
we are able to break the skin off them, it does not matter how big and where the cut is.
2. Soak them in lukewarm water overnight. Then take them in a pan and simmer them over low
flame along with 5 liters of water. Do take care that the dates at the bottom of the pan are not
 charred. If we are using too many of them, then using a cloth bag might be a good idea (BIAB).

3. Once we believe the pulp is sufficiently dissolved, strain the seeds away. Rinse them once more
in cold sterilized water to remove any trace of sugar and throw away the seeds.
4. Skip steps 1-3 and jump to this if date syrup is used. Chill the liquid and decant it into the
fermenter.
5. Use a hydrometer, measure the original gravity, and try to bring it between 1.09 and 1.1 range.
(Add water or sugar to achieve the desired alcohol range). You can also add some spices like
cloves, cinnamon, nutmeg, and black pepper
6. Take 5gm of dry wine yeast, hydrate it in 50ml of 5% sugar solution for 30 minutes and pour the
cream into the date syrup.
7. Put an airlock and allow it to ferment for about 7 days. Move to a secondary fermenter (removing
any sediment). Allow it to age for another 3 weeks (Add isinglass, bentonite to accelerate
clearing)
8. After 4 weeks, date wine should be ready. Dry date wine has an earthy note to it. I back-sweeten
(2-3% sugar) this wine to get the right flavor.
 9. If prepared date wine is kept in an airtight bottle, we can convert it into sparkling wines. Some
folks have added a bit of oat, hops into the ferment and made tropical IPA out of it as well (a
style similar to extract-based beer in the next section).

NOTES
From the previous couple of recipes, you would have realized that there are two types of people. One
(who are in majority) who will follow the tradition and recipe in verbatim and others who would
improvise and innovate. This book aims to motivate its audience to aspire to be a budding food craft
enthusiasts. Dare to experiment with different ingredients and do not get bogged down with
traditions or lack of resources.

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KEYWORD
beer from middle east, date palm wine, maple syrup wine, sorghum wine