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Homemade plum wine: recipe

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In the East, plum wine was made a long time ago, but in Russia, plum wines are only gaining popularity, gradually moving their grape and apple "competitors". Plum has its own characteristics, which the winemaker must take into account, but the technology for preparing homemade wine from plums is quite simple, everyone can do it.

How to make homemade plum wine, as well as the best recipes for such wines, can be found in this article.

The subtleties of plum wine

The main characteristic of such a fruit as a plum is the high content of pectin in the berry. Pectin promotes gelation of plum juice or mashed potatoes, which makes it difficult to extract pure fruit juice. But the plums are very sweet, and this is a big plus for winemaking.

When preparing homemade plum wine, you need to know some of its nuances:

  • Plum wine can be semi-dry, semi-sweet or sweet - it depends on the amount of sugar that the winemaker added to the plum juice;
  • semi-dry plum wine goes well with meat, and sweet varieties can be served to dessert;
  • all sorts of plums are suitable for making alcoholic drinks, but for a beautiful color it is better to take dark fruits;
  • collect the fruits when they are fully ripe, this can be recognized by the appearance of mature plums on the ground around the tree;
  • after harvesting, it is recommended to leave in the sun - in a couple of hours the plum will become sweeter;
  • before cooking the wine, the fruit is not washed, so as not to wash off the whitish plaque - wine yeast.

Attention! All recipes for plum wines are fairly simple, consisting of only a few ingredients: plums, water, and sugar.

Step-by-step recipe for homemade plum wine

To make the drink moderately strong and moderately sweet, you need to follow the technology of its preparation. For the traditional plum wine you need to respect the following proportions:

  • 10 kg of plums;
  • a liter of water per kilogram of plum puree;
  • from 100 to 350 grams of sugar per liter of juice obtained.

Cooking homemade wine consists of such large stages:

  1. Preparation plums. The collected fruits are recommended to be slightly hardened in the sun, for this they are laid out on a clean surface and kept in this form for 2-3 days. After that, the plums will get a special flavor, they will become much sweeter. If the fruits are very dirty (for example, collected from the ground), they can be wiped with a dry cloth, but you should not wash them in any way. If the fruit is washed, the wine will not ferment. It is better to discard rotten fruit, plums with traces of mold or damaged, as they can sour wine and ruin the whole product. Fruit pits need to be extracted.
  2. Squeezing juice. Pulp plums are crushed to a state of uniform fine mashed potatoes. This can be done with tolkushkoy, blender, meat grinder or food processor. Puree, which is obtained, stirred with water in a 1: 1 ratio. This mixture is left in a dark place with a temperature of 20-22 degrees for at least two days. Three times a day, the wort is stirred with hands or a wooden spatula so that debris does not get inside, the container with the plum puree is covered with gauze. As a result, the peel should peel off the juice and rise up. This can be judged by the appearance of air bubbles and foam, which indicate the beginning of the fermentation process. The wort is filtered through several layers of gauze or through a sieve, separating the clean plum juice. You need to prepare in advance the vessel for fermentation - a glass bottle or a jar, where to pour the plum juice.
  3. Stage fermentation. It's time to add sugar. The amount of sugar depends on the natural sweetness of the plums, as well as on the taste preferences of the winemaker. The minimum should be about 100 g per liter of juice, and it is better not to exceed the dosage of 350 g per liter, so as not to disturb fermentation. To make the wine from the plum well ferment, sugar is added in two stages: the first half is added after decanting the juice, well mixed with a wooden spoon or spatula. The vessel for wine is filled to 75% to leave room for foam and carbon dioxide - products of fermentation. From above, the bottle is covered with a special lid with a water seal or it is constructed by itself (a medical glove with a holed finger will do the job). Homemade wine from plums should ferment in a dark place with a temperature of 18 to 26 degrees. The remaining half of sugar is divided into four parts and added gradually, after 4-5 days. When the glove is blown away or air bubbles are not visible in the wine, the fermentation will end. It will happen, somewhere, in two months. At the bottom of the bottle by this moment a loose sediment should form, it should be left pouring the wine into a clean container. At this stage, you can add more sugar to taste or fix it with vodka or alcohol (not more than 15% alcohol on the amount of wine from plums).
  4. Maturation. To lighten up, plum wine needs a lot of time - at least three months. Bottles with wine from plums need to be filled to the top and hermetically sealed with lids. After that, transfer the wine to the basement or refrigerate. Every twenty days will have to filter the homemade wine from the drain, pouring it into another bottle through a plastic tube, leaving sediments at the bottom. Full transparency of plum wine is unattainable, so it is useless to filter it endlessly.
  5. Storage. After 3-6 months, the wine from the plums is bottled and sent for storage in a dark and cool place (cellar or cellar). Wine can be stored no more than five years.
Attention! The strength of the plum wine, if no alcohol or vodka is added to it, is about 9-12%.

Another recipe for homemade plum wine

This simple recipe is slightly different from the previous one, but the products for making wine should be the same: plums, water and sugar.

How to make a wine from the drain house:

  • To make the plums make juice, each fruit is slightly incised with a knife and put in a jar, alternating fruit with layers of sugar.
  • The container filled with plums is topped up with clean water (it is better to take spring or well water) and leave it warm or in the sun for about a week.
  • During this period, the contents of the vessel will stratify: there will be pulp on top, sediment from below, and there will be wort in the middle, which must be carefully drained into a clean bottle (this is convenient to do using a tube from a medical dropper).
  • Three times with an interval of three days, sugar is added to the wort at the rate of 50 g per liter of liquid. The bottle should be covered with gauze.
  • The pulp remaining after decanting does not need to be thrown away, you can add fresh plums with cuts and sugar to it, and again put it in a warm place for fermentation. A week later, the wort is again cleaned and poured into clean containers. Pulp can be squeezed.
  • When the wine ceases to ferment, it is drained from the sediment and left for a couple of days for clarification. So do with both wines.
  • Both filtered wines are mixed and bottled in clean bottles. Store them in a cool place for about 2-6 months - the wine must be maintained.

Important! The strength of homemade wine from plums prepared according to this recipe will be from 10 to 15% (depending on the variety of plums).

Wine from plums is obtained in amber-red, translucent, slightly thickish, has a strong aroma of ripe plums.

Plum Wine with Bone

A special aroma has a plum wine with bones - it is a light almond flavor with a slight bitterness. This wine is especially appreciated by lovers of homemade alcohol.

Attention! Bones of plums contain toxic substances (hydrocyanic acid and cyanide), therefore it is especially important to follow the technology of preparing such dishes - sugar should neutralize toxins.

Dark plums of such varieties are suitable for winemaking: Canadian, greencloth, Mirabelle, Hungarian. You can take and yellow fruit: Altai, egg, white honey.

The ratio of ingredients is the same as in the traditional recipe for wine from plums, but you need to prepare the drink a little differently:

  1. The collected plums are sorted and removed from the bone. Half of the bones are broken and the nucleoli are extracted from them. Plums knead well.
  2. Shift mashed plums into a saucepan or basin, diluted with water in half. 50 grams of sugar is added to each liter produced, and peeled bones are poured into it. Everything is mixed.
  3. The container is covered with gauze and left in a dark place at a temperature of 18-26 degrees for three days. Three times a day, stir the wort so that it does not turn sour. Every time they try the wine, if the taste seems sufficiently almond, some of the seeds can be caught so that there is no excess bitterness. After 10-12 hours, the wine should ferment, as hissing, sour smell and air bubbles tell.
  4. When the wort is fermented, it is drained, the pulp is drained, and the juice is poured into a clean bottle, filling it with 34 volumes. Add 50 grams of sugar per liter, mix.
  5. Cover the bottle with any design trap. Transferred to a dark and warm place for fermentation.
  6. After six days, sugar is added again in the same amount. Fermentation will last another 50-60 days.
  7. Poured the young wine from plums with sediment, sweetened or reinforced with alcohol (optional). Poured into bottles, closed with lids and carried to the basement for 2-3 months for aging.
  8. Regularly inspect the bottle for sediment, decant the wine until the sediment ceases to appear.
Important! The strength of the almond wine from plums - 10-12%. You can keep it up to five years at temperatures from +6 to +16 degrees.

Making homemade plum wine is a simple and straightforward process. To make it happen, you need to comply with the technology and adhere to the proportions indicated. It remains to choose a recipe for cooking and get down to business!

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