Originally Posted by
sabang
I made wine from cashew apples a couple of years ago, the only 'imported' ingredient being apple cider yeast from the UK. It seemed like a good idea- even the Thai waste cashew apples, they are just left to rot on the ground.
Apart from that, just two 20 litre water bottles, some big balloons, a big pot for boiling, local honey, some muslin cloth for filtering, and a load of elbow grease- pressing cashew apples is messy work. The resulting brew tasted like dog piss, but got the job done- and mixed 50/50 with Schweppes manao soda, not too bad.
If I can get my hands on a decent Press for juicing, I'll certainly do it again.