Trim and weigh cashew apples, then add sugar. The weight of the sugar must be 12% of the weight of the cashew apples. Let the mixture soak, then drain the pulp to extract the juice. Mix the juice and some yeast in a bottle, seal the bottle well, and let the mixture ferment for 2 to 4 weeks. Decant the wine, then mix in the egg white, and pasteurize the wine before packaging.
- Prepare and weigh the ingredients
Trim and slice the cashew apples. Weigh it, then multiply the weight by 0.12. That value should be the weight of the sugar. Mix the cashew apples and sugar, and let them soak for 12 to 15 minutes. Using a cheesecloth stretched securely over a bowl, drain the pulp to extract the juice.
- Ferment the mixture
Transfer the juice to a fermenting bottle, filling the bottle about 3/4 of the way up. Add half a teaspoon of instant yeast for every kilogram of cashew apple used. Move the bottle in a rotating motion to blend the mixture properly, then seal the opening of the bottle with cotton. Leave the mixture to ferment for 2 to 4 weeks.
- Pasteurize the wine
Mix 1/4 cup of egg whites with the wine, then pasteurize the new mixture at 50 to 60 degrees Celsius for 3 minutes.
- Pack into bottles and age
Transfer the wine into clean bottles, and seal tightly. Let it sit for a few months to a few years, depending on your preference.