Mahuli (wine)

Mahuli is a type of traditional Indian rice wine primarily produced in the state of Maharashtra. It is made by fermenting cooked rice with a starter culture containing various molds, yeasts, and bacteria. The starter culture, sometimes referred to as ranu or bakhar, is often prepared locally using traditional methods and passed down through generations.

The production process typically involves steaming or boiling rice, allowing it to cool, and then mixing it thoroughly with the powdered ranu. This mixture is then placed in an earthenware pot or other suitable container and allowed to ferment for several days or weeks, depending on the desired strength and flavor. The fermentation process converts the rice starches into sugars, which are then converted into alcohol and other flavorful compounds.

The resulting wine is often cloudy and has a slightly sweet and tangy flavor. The alcohol content can vary significantly depending on the fermentation time and the specific ranu used. Mahuli is often consumed during festivals, celebrations, and other social gatherings in rural Maharashtra. Its production and consumption are often linked to local customs and traditions.

Variations in the taste and characteristics of Mahuli depend on several factors including the type of rice used, the specific composition of the ranu, the fermentation time, and the local climate.