Wine made from yellow plums. Homemade yellow plum wine

Recipe plum guilt. 1. Harvesting and preparation.
Wine from drain, unlike apple, it takes quite a long time to lighten - months. In this case, particles are difficult to filter, it is better to just wait.

Technology for making plum wine at home

Homemade plum wine cannot be called an elite alcoholic drink, but many people like its original aromatic bouquet and unusual taste. Semi-dry or semi-sweet plum wine goes well with meat dishes, and sweet wine can be served with dessert. The sugar content can be easily adjusted during cooking.

The most difficult stage of the technology is obtaining juice. The problem is that plums contain a lot of pectin, a substance that makes the fruit pulp jelly-like. That is why there is no pure plum juice on sale; only nectar can be purchased.

But plums have one significant advantage for winemaking - their high sugar content, which makes it somewhat easier to make plum wine at home than, for example, from apples. Less sugar needs to be added, and fermentation is more intense.

Ingredients:

plums - 10 kg;
water - 1 liter for every kilogram of pulp;
sugar - 100-350 grams per liter of juice.

Plum wine recipe

1. Harvesting and preparation. Any dark plum varieties are suitable for making wine. The harvest is harvested at the moment when almost all the fruits are ripe and begin to fall. Plums should be exposed to direct sunlight for 2-3 days, they need to be dried.

Do not wash the fruits, but only wipe with a dry cloth if necessary. During sun-drying, the skin of the plums becomes covered with fungi and bacteria (wild yeast), which contribute to the production of wine. If you completely wash off this yeast, the wort will not ferment.

Spoiled, rotten and moldy plums must be discarded. Even a small amount of bad pulp can ruin an entire batch of wine. Sort through the raw materials carefully, removing anything that seems suspicious.

2. Getting juice. Remove the seeds and grind the pulp to a homogeneous mixture. Each plum should turn into puree. Dilute the resulting mass with ordinary cold water in a 1:1 ratio.

It is advisable to leave the plum puree filled with water for 2 days in a dark place at a temperature of 18-25°C. To prevent flies from getting into the wort, cover the container with gauze. Stir with a clean hand or a wooden stick every 6-8 hours, immersing the top layer of peel and pulp (called “pulp”) into the liquid.

After 48 hours, the skin and pulp will begin to actively separate from the juice, and bubbles and foam will appear on the surface, which means fermentation has begun. You need to strain the wort through a fine mesh or cheesecloth, getting rid of the pulp. Pour the resulting plum juice into a fermentation vessel.

3. Fermentation. It's time to add sugar. The amount depends on the initial sweetness of the plums and the desired type of wine. To prepare a dry or semi-dry drink, you need to add 100-250 grams of sugar per liter of juice; for semi-sweet and sweet wine, 300-350 g/l is required.

For normal fermentation, it is advisable to add sugar not all at once, but in parts. Add the first batch (approximately 50% of the total planned amount) immediately after pouring the juice into the fermentation container and mix well.

The vessel is filled with juice no more than 3/4 of the volume. Fermentation will produce foam and carbon dioxide, which require space. Next, install a water seal of any design on the container. Even a rubber glove with a small hole in the finger (made with a needle) will do. During fermentation, move the container to a dark room with a temperature of 18-26°C.

Add the rest of the sugar in 25% increments every 4-5 days. Technology: remove the water seal, pour some fermenting juice through a straw into another container (the juice required is half the amount of added sugar). Dissolve sugar in juice. Pour the resulting syrup into a container with wine, then install the water seal back.

Fermentation of wine from plums lasts up to 60 days. The process is complete when the water seal does not release gas (the glove is deflated) and a layer of sediment appears at the bottom. This means it's time to drain the young plum wine from the lees into another clean container for maturation.

Taste the drink and sweeten it with sugar if desired. You can also fix the wine with vodka or 40-45% alcohol. Typically, no more than 15% strong alcohol by volume of wine is added. Fortified wine stores better, but has a harsher taste.

If fermentation lasts longer than 55 days, in order to avoid the appearance of bitterness, you need to drain the wine from the sediment, and then put it under a water seal again until fermentation stops. Then proceed according to the recipe.

4. Maturation. Plum wine, unlike apple wine, takes quite a long time to clarify – months. In this case, particles are difficult to filter, it is better to just wait. The minimum ripening time is 2-3 months.

Close containers filled to the top with wine hermetically (if sugar was added at the end for sweetening, then it is better to keep it under a water seal for the first 7-10 days), then transfer it to a dark room with a temperature of 6-16°C. This could be a basement or a refrigerator. First, every 15-20 days, and then less often, as sediment appears at the bottom, filter the drink, pouring it through a straw into another container without touching the sediment. It takes 2-3 years for more or less complete lightening. True, complete transparency is almost impossible to achieve due to the peculiarity of plums.

After 3-6 months, homemade plum wine can be bottled for storage and hermetically sealed. Shelf life in the cellar or refrigerator is up to 5 years. Strength – 9-12% (without fixing).

Features of the technology are shown in the video.

P.S. Chinese and Japanese clear plum wine, which is sold in our stores, is not a natural product. The drink is made from reconstituted wine material, I do not recommend buying it.

Homemade plum wine cannot be called an elite alcoholic drink, but many people like its original aromatic bouquet and unusual taste. Semi-dry or semi-sweet plum wine goes well with meat dishes, and sweet wine can be served with dessert. The sugar content can be easily adjusted during cooking.

Ingredients:

plums - 10 kg;
water - 1 liter for every kilogram of pulp;
sugar - 100-350 grams per liter of juice.

Plum wine recipe

Spoiled, rotten and moldy plums must be discarded. Even a small amount of bad pulp can ruin an entire batch of wine. Sort through the raw materials carefully, removing anything that seems suspicious.

2. Getting juice. Remove the seeds and grind the pulp to a homogeneous mixture. Each plum should turn into puree. Dilute the resulting mass with ordinary cold water in a 1:1 ratio.

If fermentation lasts longer than 55 days, in order to avoid the appearance of bitterness, you need to drain the wine from the sediment, and then put it under a water seal again until fermentation stops. Then proceed according to the recipe.

After 3-6 months, homemade plum wine can be bottled for storage and hermetically sealed. Shelf life in the cellar or refrigerator is up to 5 years. Strength – 9-12% (without fixing).

Features of the technology are shown in the video.

P.S. Chinese and Japanese clear plum wine, which is sold in our stores, is not a natural product. The drink is made from reconstituted wine material, I do not recommend buying it.

Pick ripe plums from the tree or pick up those that have fallen from the ground and lay them out in the sun for 1-2 days until they are completely ripe and to wilt a little. During sun-drying, the skin of the plums becomes covered with fungi (wild yeast), which promote the fermentation process. Plums are not washed unless they are very dirty or in the ground; they are lightly wiped with a cloth, this is very important, otherwise the fermentation process will not occur.

Peel the plums and turn them into puree. At this stage you can use a masher, meat grinder or blender, but if your plums are well prepared, this is easy to do just by hand. Add water 1:1 to the plum puree and leave it for 2-3 days in an open container; you can cover the top with gauze to prevent midges from getting in. After a while, the pulp will begin to separate from the juice, and foam will appear on the surface, this indicates that the fermentation process has begun. At this stage, filter the wort through cheesecloth into a fermentation vessel.

Depending on what kind of wine you want to get, add sugar to the plum juice - 200 grams per liter of juice for semi-dry and 350 grams per liter of juice for sweet wine. The container is filled ¾ full; for the fermentation process to proceed successfully, a water seal is placed on the neck or a glove with a puncture in the middle finger is put on. During fermentation, the container is transferred to a dark room with a temperature of 20-25 degrees. Fermentation of plum wine lasts 5-7 weeks. The process is complete when the water seal does not release gas (the glove is deflated) and a layer of sediment appears at the bottom. This means it's time to drain the young plum wine from the lees into another clean container for maturation.

The minimum ripening time for plum wine is 2-3 months. Maturation occurs at a temperature of 10-15 degrees in tightly sealed bottles. After this process. The wine is completely ready to drink. Our plum wine is ready! Watch the video for the complete cooking process.
Happy wine drinking!

Real plum wine is slightly cloudy

Making homemade wine from plums using a simple recipe. A proven method by my grandfather, father and me. Anyone can make homemade plum wine. You can't buy something like this in stores. Follow the instructions, a little patience, and you will have a good plum wine.

How to make homemade plum wine

Collection and preparation of plums for homemade wine

Excellent plum wine can be made at home from Hungarian plums.

You need to collect plums for homemade wine at the time when the fruits begin to fall off, on the third day of sunny weather.

We cover the tree with cloth or film and shake off the fruits.

We throw away those that are rotten and show signs of mold without regret, otherwise you won’t be able to make plum wine at home.

There is no need to wash plums, even if they are dusty.

Grinding fruits and water for making plum wine

You can press on the day of collection or the next day.

If you're not too lazy, cut the plums and remove the pits. This way it will be easier to press.

Prepare 0.5 volumes of clean raw water from a spring, well, borehole, or water supply system for 1 volume of drainage (1 bucket of drainage is half a bucket of water). If the water intake for the water supply comes from an open reservoir, reservoir, or river, then it must be left for at least 1 day in an open container. In this case, it is convenient to prepare water on the day of collecting plums. And the next day, use it to make homemade wine from plums.

To make plum wine at home, we need a durable container for squeezing plums. Plastic, wood, enamel dishes are suitable. If you want to ruin your homemade wine, try using a metal container. I advise you to crush pitted plums in an enamel container, or very carefully, so as not to damage the enamel.

Pour 10-15 cm of drain into a container for crushing fruit. You need to press with something strong, you can use your hands, but it’s hard. I use a very durable potato masher. Mashed it well and added 1-2 glasses of pre-prepared water. Everything needs to be pureed. You can select the seeds right away, conveniently with an assistant, your hands remain clean. Then transfer the puree into a large fermentation container with a wide neck. I use plastic barrels and large enamel pans. We continue to press in portions and throw them into a common container for fermentation. If you cannot move this container later, then immediately place it in a warm place at 20-25°C.

Add the remaining water to the resulting puree.

Add sugar for future plum wine

Let's prepare the sugar. For 1 liter of crushed plums with water - 50 g of sugar.

We take 2-3 liters of puree into a separate container, in which you can press it. Pour 1 cup of sugar into it and dissolve while stirring. I use a piece of wood plank. Then pour it back into the common container. Thus, in portions, dissolve all the prepared sugar at the moment. The container should be filled no more than 2/3 of the volume, otherwise it will climb over the top and spoil the future plum wine.

We cover our container with cloth or gauze in several layers, stretching it slightly, so that the edges hang down with a margin. And then we cover it with a lid, a shield, not airtight. Midges should not get into the wort, otherwise plum wine will not turn out.

Fermentation of sourdough from pulp

You need to stir 2-3 times a day, using the same wooden plank. After each mixing, the bar must be washed with clean water. If, suddenly, the covering fabric becomes wet from the mash, it must be rinsed with clean water and the container covered again.

Separating seeds and peels

After 4-5 days, press the fermented plums through a large sieve, mesh, or colander just to separate the peel. Don’t try to grind it very thoroughly, the procedure will be the same and much easier. Remove seeds, if any. At this point, it is very important to discard the pits. Everything that is pressed is the future homemade wine made from plums.

Cover the containers with the squeezed juice, as before, with a cloth with a lid and place in a cool place.

Secondary starter for plum wine

Transfer the remaining pulp from the peel into the same general container for fermentation.

Do the same as with the first wort. Add half the amount of water from the volume of pulp. Calculate the amount of sugar 50g per liter of pulp with water. Take a few liters into a separate bowl and dissolve 1-2 cups of sugar. Pour back into the pulp. Thus dissolve all the calculated sugar at the moment. Cover with a cloth and lid. Stir 2-3 times a day. After 3-4 days, squeeze through a large sieve. Discard any remaining peel. To the touch they should already be thin, emaciated, without a slippery layer.

Preparing must for homemade plum wine

Mix the resulting juice with the previous juice, which was kept in a cool place. Now let's calculate sugar 100 g per liter of juice, the resulting mixture. Just as before, pour out the juice and dissolve in parts all the calculated sugar at the moment. It is very important that everything is thoroughly mixed. The best option in one container.

Pouring wort into fermentation tanks

Pour into fermentation containers 2/3 full and be sure to close hermetically with a water seal. No gloves, balls or anything else. The most convenient water seals are in the form of a curved tube with a diameter of about 1 cm or a plastic lid with a funnel for water and a cap for 10 liter jars (sold). Very carefully wipe all connections with the neck dry and, without sparing, cover it with a plasticine sausage, pour water into the seal, and put the cap on tightly. Always make sure there is water in the seal. External air, even in microdoses, should not enter during fermentation.

Period of vigorous fermentation

Place these containers in a room at 18-25°C for 2-3 weeks. Attach a label with the date and notes for future use with tape. Cover with a cloth so that the wort is in the shade, but not in the dark. If it is in the dark, then when the bacteria see the light, they will give off gas. This is how they make homemade champagne and more.

Gently shake the jars 1-2 times daily to mix the sediment from the working bacteria. If the containers are not liftable, then it doesn’t matter. You don't have to touch it.

Second portion of sugar for plum wine

After 6-8 days, add sugar in the same way as before at the rate of 100 g of sugar per 1 liter of fermenting juice or wort. Dissolve it in portions. You can calculate and add separately for each jar.

Completion of vigorous fermentation

Violent fermentation will end when bubbles come out of the water seal about 1 time per minute. In about 10 days, but maybe more.

Separate plum wine from sediment

When it seems to you that the wort has stopped fermenting and bubbles have stopped coming out of the water seal, you need to remove the plum wine from the sediment.

We put the jar of wine on the table. We insert a hose with a diameter of about 1 cm, a length of 1-1.5 meters, with one end into the jar not reaching 3-5 cm from the sediment. The other end into an empty jar, which is on a chair or on the floor. Suck it out of the hose and pour it into a clean jar.

The remaining wine above the sediment can be carefully removed into a narrow container. After a day, you can remove the tops again. Dispose of the sediment into waste.

We are waiting for the fermentation to complete

Fill the jars with wine to the top 3-5 cm and install a water seal. If it turns out less, no worries.

Now we are waiting for young homemade plum wine. It may take a month, or even three. When the wine from the plums has cleared and a burning light can be seen in the glass, you need to remove the sediment again. Filter through a napkin. Now you can drink the young homemade wine.

Maturing and aging of plum wine

If you have patience, fill jars and bottles with it, seal it and put it in a room with a temperature of 2-10°C for 1 year. Next, remove from the dense sediment again. This is the long-awaited plum wine.

Real plum wine should be slightly cloudy. Perfectly crystal clear wine made from plums is a deception.

Try it, plum wine is the best combination for fried, baked, stewed meat, poultry, and game. Where else do they shove prunes?

Some may think that there is a lot of bookfacing, but this is justified. Anyone who does everything as described will enjoy both the result of making homemade wine from plums and savor it with barbecue, baked goose or grilled sausages.

Often, so many of this berries grow in the gardens of summer residents that the question involuntarily arises: what to do with the harvest? Plum is a popular raw material for various preparations. Along with jam and compote, this drink is especially popular. This drink has both its pros and cons.

What you need to know before cooking

Note:

Plum wine is not wine in the usual sense. Wine is the result of fermentation of juice. And this drink has to be prepared from very dense plum juice, so it must be diluted with water. There is a second version of plum wine, more similar to making a tincture.
Wine is easy to spoil; it often simply turns sour or the percentage of alcohol that was intended is not obtained.
Homemade plum wine always turns out cloudy, since its purification requires special equipment, usually used in large industries.
With the widespread spread of Asian cuisine, wine has literally flooded the markets of Europe, while in Russia it still remains rare on store shelves and in catering establishments.
There are two options for plums for wine: very ripe and juicy or unripe and green. The cooking technology in these cases will be different. There are also different varieties of plums: yellow, blue or white.
If you prepare wine from plums according to a recipe that calls for using the pulp of the fruit, you must remove all the seeds, as they contain hydrocyanic acid.

Easy classic recipe

For wine you need to prepare in advance:

the required number of plums (it is better to take at least 8 kilograms), they need to be washed;
sugar;
wine yeast;
clean drinking water;
clean dishes for fermenting plums;
container for wine.

This classic recipe for plum wine is simple and quick in terms of the duration of the fermentation process.

Cooking method

Here are the step-by-step instructions:

Sort through the plums: throw out the rotten ones, remove the moldy plums too. Rotten fruits can ruin the entire batch. The recipe uses 4 kilograms of plums.
Prepare ripe fruits: wash, peel, remove seeds.
Mash the fruits until smooth.
Next, you will need to prepare the starter: dilute a glass of sugar in one liter of hot water.
Bring water with sugar to a boil, you should get a syrup.
This plum wine recipe will require wine yeast, which must be dissolved in the syrup in the amount indicated on the package.
The starter must be left for at least two hours.
Mix 4 liters of cold water with the starter.
Pour the resulting liquid into the mashed plum pulp, mix everything thoroughly.
Everything will be infused for 11 weeks.

Once the mixture has fermented and turned into new wine, it can be bottled and left to mature. When pouring wine into a container, you need to try to prevent sediment from getting in. Before pouring, you can strain the wine through several layers of gauze.

Classic recipe without yeast

In this version, yeast will not be used, so the manufacturing process will be longer. This is a simple recipe. Homemade plum wine is obtained as a result of fermentation of fungi found on the skin of the fruit.

To make plum wine you will need to prepare:

plums;
clean drinking water (at the rate of 1 liter of water per 1 kg of waste);
sugar (we'll talk about the quantity below);
fermentation containers;
bottles.

A distinctive feature of this recipe is the ability to choose your own taste: dry or sweet. The recipe leaves this choice to the winemaker. Accordingly, one liter of water will require one hundred grams of sugar to obtain a dry product, and four hundred grams will be required to obtain sweet wine.

Sort through the plums and remove any rotten ones. Wipe the berries with a dry towel, but do not wash them, otherwise all the fermentation fungi will be washed away. Next, you need to put it in direct sunlight for three days. Then cut the berries and remove the seeds, crush until smooth. Dilute the plum pulp with water. Leave to ferment in a dark room. After the mass begins to ferment, it should be strained through several layers of gauze and poured into a container with a lid, add half the sugar to the wort. Leave to wander further. After the fifth day, you should add half of the remaining sugar. On the tenth day, add the remaining sugar.

In two months the wine should be ready. Readiness is determined as follows: if the product has stopped fermenting, the drink can be consumed. The resulting plum wine is carefully poured into bottles through cheesecloth, being careful not to overfill the sediment.

Japanese recipe

In the Land of the Rising Sun, plum wine is prepared more like liqueur. For wine you will need:

plums;
fermentation container and bottles;
strong alcoholic drink;
fruit sugar to taste.

You can choose any plums. In Japan, green fruits are usually used, but ripe ones are also used. The color is at the discretion of the winemaker. Yellow plum grows in large quantities in Japan.

Making Japanese plum wine at home requires less effort than the classic recipe. The plum berries are sorted, the tails and leaves are separated, cracked fruits are also not taken. The plums are placed in a pre-sterilized container and filled with alcohol. Ideally, sake or soju. But you can use any alcohol you like: brandy, gin, and so on. Everything is covered with a lid.

This product is infused for two to four months. The period depends on taste preferences. After infusion, fruit sugar is added to the wine to taste and bottled. Japanese homemade plum wine is ready to drink.

The strength of this drink averages 12-15 degrees.

Wine made from jam

This simple recipe is especially popular because it is easy to prepare. The resulting drink is more similar to a brew:

plum jam;
bowl and bottle;
water per kilogram of jam one liter of water;
raisin;
sugar.

Cooking method:

Place the jam in a bowl, add warm drinking water. If the jam is sour, add sugar to taste.
Add raisins (amount to taste). Raisins should not be washed before adding. Its skin contains mushrooms necessary for the fermentation process.
Pour the entire mixture into a glass jar or bottle and close the lid, making a small hole in it.

The jar should be placed in a dark, warm place for ten days to ferment. After this, the drink is filtered and poured into a jar with a tightly closed lid. The resulting wine ferments for 45 days. It is filtered and bottled. You can drink.

Plum wine from compote

Situations are not uncommon when there is so much compote that it is not possible to drink it before it spoils. A good option would be to make wine.

Below is a great homemade plum wine recipe. It turns out especially tasty. For the drink you will need:

clean bowl and bottle;
plum compote - 3 liters;
sugar - 120 grams;
water - 1 liter;
raisins - 60 grams.

The compote is strained through cheesecloth. The plums are removed. You can add raisins by grinding them with sugar, or just add sugar. Heat the liquid slightly on the stove. After heating, cover the vessel with the compote with a cloth. Leave it to ferment for four to five hours in a warm and dark place. At this time, the plums from the compote are ground and heated. They are left to ferment in a warm place. After activating the fermentation process, the components are mixed and poured into a bottle with a water seal. The future wine is left for three months in a warm place where sunlight does not reach. After which the liquid is filtered and bottled. The young wine is ready; you can leave it to mature for some time.

Spiced wine

The spicy and rich taste of this wine will surprise anyone. In general, the preparation is not very different from the classic recipe. Except for the added herbs.

Ingredients:

plums - two kilograms;
cloves - to taste;
sugar - one kilogram;
water - three liters;
Bay leaf.

Cooking method:

Sort the berries and remove the stems. Plums should not be washed so as not to wash off the fungal layer. Add half a liter of clean water. Mash the berries until smooth. Pour in the remaining water, add bay leaf, cloves and granulated sugar. Place on the stove to heat. Boil the mixture until foamy. The foam is removed immediately after it appears, and the wort is removed from the heat. Let it cool. The mixture is squeezed out or filtered through cheesecloth. The cake is separated and filled with water again (one liter), after which it is mixed with the strained liquid. This mixture is placed in a barrel for four days. After which the liquid is poured into a bottle and left for twelve days in a dark place.

Wine is drunk within one month, as over time it loses its taste and deteriorates.

Cooking without using water

For wine you will need:

plums;
sugar at the rate of two hundred grams per liter of the resulting plum wort.

Cooking method:

Do not wash the plums, sort them out and leave them in a warm place, preferably in the sun;
after four days, mash the berries until smooth;
the mashed plums are filtered through cheesecloth;
add sugar to taste;
the resulting wort is placed in a saucepan and put on fire, heated over low heat (it is better to measure the temperature and not let it exceed 40 degrees, as the yeast may die);
cool the mixture at room temperature;
then the mixture is poured into a glass container and left in a warm place;
the bottle is tied with gauze and left for twenty days at room temperature;
then sugar is added to the wort and poured into a new container, avoiding sediment;
The wort ferments for another forty days.

This is the most intense plum wine. Anyone can reproduce the recipe at home, but the taste will be no worse than the factory-made drink, and maybe better.

Homemade cherry plum wine

It's no secret that plum and cherry plum belong to the same genus. Cherry plum is even called cherry plum (botanical name). The taste of cherry plum is also similar to the taste of plum. In Russia, they have long learned to grow tasty and ripe cherry plum. Why not use part of the harvest to make wine?

For the recipe you will need:

cherry plum - 4 kilograms;
clean water - 2.5 liters;
granulated sugar - 2.2 kilograms;
citric acid - 2.5 kilograms.

This recipe is based on natural fermentation, so the plums are not washed. Let it sit in the sun for four days. Next, place them in a bowl and finely grind or crush. The mass should take on a homogeneous structure. After which the resulting plum porridge is left to ferment in a dry, warm and dark place for three days. Then the mass is filtered, separating the juice from the cake. The juice is poured into a clean container, half the sugar, citric acid, and water are added to it. The future wine is poured into a bottle and sealed with a water seal. After two weeks, drain the wine, but no sediment should get into the drink. The container with wine is transferred to a cool place and left to mature. The straining procedure must be repeated every month.

Cherry plum tastes like plum. Even an inexperienced winemaker can reproduce a simple recipe for wine at home from this berry.

What dishes are served with plum wine?

Heavy dishes - meat - are more suitable for dry plum and Japanese wine. While sweet wine will complement any dessert. Sometimes wine is served as an aperitif to improve appetite.