https://planetherbs.com/blogs/michaels-blogs/draksha-ayurvedic-grape-wine-medicine/ Draksha, Ayurvedic Grape Medicinal Wine There are many recipe variations making draksha, but here is one that is reasonably simple taught by our outstanding medicine making teacher, Holly Hutton: Ingredients: Black Grapes: 2 lb 1 tsp of turmeric ½ tsp of salt Raw or coconut sugar: 2 cups Raisins: ½ cups Cloves: 1/4 Black Pepper: 1/4 teaspoon Cinnamon: 1 (long piece) Water: 3 cups My own addition to this which was not part of Holly’s recipe, are the powders of the following: 2 tsp triphala 2 tsp cardamom 2 tsp sandalwood Directions: Keep grapes in a mix of water, salt and turmeric powder for 2 hours. Briefly rinse. Make 3 portions for layering. Grind cinnamon, black pepper and cloves in a mixer and make fine powder and mix with sugar. Make 3 portions for layering. In a glass jar layer one portion of grapes, followed by one portion of sugar and 1/3 of the raisins. I would specifically recommend whole dehydrated can juice sold as Sucanat unrefined sugar available in Central American grocery stores called ‘panela’ or in Indian import stores as ‘jaggery.’ These are a healthy unrefined sugar loaded with minerals. Continue layering similarly for second and third layer, till all ingredients are used. Cover jar with cloth and let sit for 2 days. After 2 days stir well using a wooden spatula. Then put lid on jar closing tight. Continue to stir daily for the next 4 more days. After this close the lid (air-tight closing is important) and put in dark warm place (on top of refrigerator covered with paper bag or cloth) for 1 month. Open after one month, strain (without squeezing). Store in an airtight jar for 2 more months. Then it is ready to take. Recommended dosage: 1 to 2 tablespoons in a half cup of water sipped before, during or after meals. Store in a cool, dry place.