thamsar breeze from himalayan ripe berries of syzygium jambos said process comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0 1 1 0 sodium metabisulfite solution draining off the water and adding cooled boiled water and preparing pulp by finely mashing the fruits the pulp so so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10 12 and adding yeast nutrient pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 3 5 days at 17 30 u00b0 c and when the first active fermentation dies down and the solution clarifies it is decanted into another sterilised bottle and sucrose solution is added to make final sucrose concentration to 5 and active yeast solution is mixed and the solution topped with 0 1 1 0 sod metabisulfite solution and continuing the second fermentation for a month at a temperature 20 25 u00b0 c when at nearing the end of the fermentation wine starts clearing the cleared wine so obtained is siphoned off and bottled in sterilised bottles topped with sodium metabisulfite solution and the final product so made is ready to drink sweet wine rohatang chill having alcohol content of 10 15 with unique bouquet in yet another embodiment of the invention the active wine yeast is prepared from mother culture of u2018 vinotex u2019 dried wine yeast available commercially from m s leigh whilliams amp.