How to Make Tamarind Wine

Spurred by the acceptability of tropical fruit wine in the local market, the Philippines is eyeing to export the product and introduce it to the world. There is a market for tropical fruit wine outside of the Philippines, and it has a better chance of gaining patronage if it is marketed as an exotic product.

Don Roberto’s Fruit Wine made out of mango stirred up the international wine industry and opened the door for more entrepreneurs to venture into tropical fruit wine making. Now you can find wines made out of coffee, duhat and bignay. The international market is the target of most wine makers in the Philippines.

Simple Process (for personal consumption)


  • 6 oz. tamarind pulp
  • 2 lb. sugar
  • 1 tsp. pectic enzyme
  • 1 tsp. yeast nutrient
  • wine yeast


Simmer the tamarind in 1/2 gallon of water for five or ten minutes, strain. Into the liquid, stir the sugar and nutrient. Cool and add the pectic enzyme and yeast. Top up with water to make one gallon.

For Small Business Process


  • 48 kg Tamarind Stock, P20/kg
  • 150 kg water
  • 36.8 white sugar, P39/kg

Equipment and Tools:

  • Fermentor
  • Refractometer
  • Cooking thermometer
  • pH meter
  • Alcohol tester (ebullio meter)
  • 20 Bottles
  • 20pcs Cork
  • Corker
  • 20 pcs Label
  • Hot air gun
  • 20pcs Shrink cap
  • Basins
  • Casserole
  • Fermenting containers
  • Heavy duty stove

Cash outlay on equipment: P47,300
Production cost including packaging and labor: P4,345
Current price of fruit wines in the market: P400 to P600 per 800ml bottle
Profit: 100% to 150%

Here’s how:


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