One of the possible ways of processing a plum is cooking wine from it. For this purpose, it is possible to use a variety of its varieties, but the best ones are those that have the greatest sugar content.
Alycha is much better, in comparison with the plum, giving off the juice, thereby simplifying the process of winemaking, and the resulting drink is of a quality that does not rarely surpass plum wine .
The production of wine is both a simple and complex process, because it is necessary to observe a number of nuances, so that the resultant drink turns out to be saturated, slightly tart, with a pleasant aftertaste.
Below we will tell you how to make wine from cherry plums at home.
Recipe for wine from cherry plum at home
Ingredients:
- cherry plum - 3 kg;
- granulated sugar - 0,2-035 kg;
- water filtered - 4 l;
- raisins - 100 g.
Preparation
Alychu sorted, get rid of poor-quality fruits, leaves and stems and, without washing, we put in a basin or a pan. We knead it with the help of hands or a rolling pin, trying not to damage the bones. Then pour in water, add raisins, mix, cover with gauze, folded in four layers, or cover and leave until fermentation for two or three days. Signs of such a characteristic hissing, surface foam and a rather sour smell.
Drain the liquid with a hose, leaving a residue, and squeeze the pulp through the cheesecloth. Pour the juice into a jar or a bottle, add sugar. For obtaining dry and semi-dry wines, two hundred to two hundred and fifty grams of sugar per liter of liquid is sufficient. If you make semisweet or sweet wine, then the norm of granulated sugar for the same amount of juice should be from three hundred to three hundred and fifty grams. On top of the bottle put on a medical glove with a punctured finger or install a septum. We put the wine for fermentation in a dark place with a temperature of about 18-25 degrees. Depending on the conditions, fermentation will last from fifteen to forty-five days.
Then we pour out the young wine with the help of a tube, leaving a sediment, and put it in a cool dark place for thirty to ninety days. During this time, the wine will lighten, become more transparent and its taste will improve. We pour it into containers and store it.
This wine can be made both from yellow, and from red plum.
Wine from a plum on yeast
Ingredients:
- cherry plum - 5 kg;
- granulated sugar - 0.3 kg;
- water filtered - 2.5 liters;
- activator - 2 g;
- wine yeast - 2 g.
Preparation
Alychu sorted, cleared from the stone and passed through a meat grinder or grind in a blender. We get the mash, to which we add warm water, granulated sugar and diluted in a small amount of water in different dishes, wine yeast and activator. Stir thoroughly mass, pour into a bottle or jar and install a septum. You can also use a medical glove, making a puncture in one of the fingers, but it is more convenient and reliable to control the process of fermentation through the bubbles that are released into the water by a tube that is sealed to a container of wine. We draw
After two days, we squeeze and squeeze the juice from it, which we again determine into the bottle under the septum until the fermentation process is terminated. Then we remove the young wine from the remainder using a hose, pour it on bottles, close it with a stopper or lid and place it for settling and storage.
Wine from a plum can be consumed in a few months, but it gets the best taste qualities in three to four years.