House wine plums can not be called elite alcoholic beverages, but its original aromatic bouquet and unusual taste like much. Besides semi-dry or semi-sweet plum wine goes well with meat dishes, and sweet options can be safely fed to dessert.
I'll tell you how to make wine from the sink at home.
When a sufficient amount of fruits you can easily recreate this recipe.
The homemade plum wine the most difficult step is to obtain the juice.
The problem is that the plums contain a lot of pectin - substances making fruit pulp jelly. That is why the sales you'll never see pure prune juice, nectar can be purchased only.
But the sink is one weighty advantage for winemaking - high sugar content. Because of this, cook the wine plum is much easier than, for example, from apples.
It needs less sugar, and fermentation will be more intense.
Recipe Wine plums at home
Composition:
• ripe plum fruit
• sugar
• water
• containers for juice, fermentation and settling
• gauze
Cooking method:
1. Harvesting. For homemade wine fit any plum dark varieties. They are collected at a time when almost all the fruits are ripe and start to fall off. Harvested plums need 2-3 days to be exposed to direct sunlight.
The fruits are not cleaned, they can only be wiped with a dry cloth. During drying in the sun sink surface is covered with fungus and bacteria that contribute to the wine. It is natural yeast that can not be destroyed.
2. Obtaining juice. Berries should be placed in a strong pound capacity and to the state of a uniform mixture. Each drain must be turned into mashed potatoes. Further, the mixture was added to plain water in a ratio of 1: 1.
The flooded plum puree is left for several days in the open air at a temperature not lower than 20 ° C. To prevent the liquid in the container on top of flies covered with several layers of cheesecloth.
When the pulp from the juice begins to separate, and can be seen on the surface of bubbles and foam, then fermentation started. Now mixture should filter through a fine mesh or gauze, getting rid of the pulp. The resulting prune juice poured into sealed containers for fermentation.
3. Fermentation. It's time to add sugar. The specific amount will depend on what kind of wine you want. To prepare the dry or semi-dry drink need to add 200-250 grams of sugar per liter of juice, for semi-sweet and sweet wines require 300-350 g / l. Added sugar is thoroughly mixed.
The vessel is filled with the juice of not more than 3/4 of the volume. When fermentation is allocated foam and carbon dioxide, it requires space. Next, in the capacity establishes a water trap.
The fermentation process of house wine plums lasts up to 45 days. When this container should be kept at a temperature of 20-25 ° C. Fermentation of the beverage is considered complete when the evolution of gas ceases from water seal. Now young plum wine should be drained from the sediment into a clean airtight container.
4. Maturation. Wine plums, unlike apple, will be clarified for a long time. In this case, the particles of weakly amenable to filtration, it is better to just wait. The minimum maturation time - 2-3 months.
At the expiration of this period, the wine is ready, but is still cloudy. For a more complete clarification is required 2-3 years. However, to achieve full transparency is virtually impossible due to particular sink. Plum wine can be consumed.
Enjoy!
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