Source: Azerbaijan-stockers, AdobeStock Homemade wine is wonderful because of its versatility – you can use absolutely any berries and fruits to your taste. For example, aromatic and light plum wine will surely find a worthy place in your home cellar or pantry. Take note of our 8 simple recipes!
1. Plum Wine – Classic Recipe
Source: 2samogona.ruThe most straightforward recipe for beginners, using minimal ingredients.
You will need: 2.5 kg plums, 1 kg sugar, 1.5 L water.
Preparation: Cook a uniform, thick syrup from sugar and 0.5 L water. Place unwashed plums into clean 3-liter jars, pour in the syrup, and top with water. Leave the preparations covered with gauze until bubbles appear and fermentation begins. Place rubber gloves with a punctured finger over the jar openings.
The wine will ferment for several weeks until the gloves deflate. Strain the mixture through several layers of cheesecloth, transfer it back into clean jars, and put the gloves back on. Let it ferment further until sediment forms. Strain the wine once more, bottle it, and let it age for a couple of months in a cool, warm place.
2. Plum Wine with Raisins
Source: festtravonline.ruA simple and foolproof addition to the classic recipe. Use unwashed raisins.
You will need: 3 kg plums, 100 g raisins, 4 L water, 2 kg sugar.
Preparation: Sort the plums and mash them with your hands or a rolling pin. Do not wash them. Add water with raisins and mix everything. Pour into a jar, tie the neck with gauze, and leave the mixture for 2-3 days in a warm place, stirring 2-3 times a day.
Strain this juice, press the pomace, and pour everything into a clean carboy. Add sugar – 100 g per liter. Install an airlock or put on a rubber glove with a hole. Leave the mixture for 4 days in a dark, warm place. Then drain about 400 ml of must and add more sugar – again, 100 g per 1 liter.
Stir the syrup and pour it back in. After 5-6 days, add the same amount of sugar in the same way. Let the wine ferment further. In total, the process takes 50 days. When fermentation ends and air bubbles stop escaping, filter the wine through a tube, bottle it, cork it, and age the wine for another 1-3 months.
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3. Plum Wine without Sugar
Source: pinterest.comFor this wine recipe, sweet red varieties of plums are best suited.
You will need: 3 kg plums, 5 L water, 1-2 g wine yeast.
Preparation: Rinse and sort the plums, then mash them with your hands with 1-2 L of water. Add wine yeast dissolved according to instructions, mix, cover everything with gauze, and leave for a couple of days in a warm, dark place. Strain the mixture through gauze and press the pomace. Add the remaining water.
Pour the mixture into a jar or carboy, seal with an airlock, and store in a dark place for 2-3 months. When fermentation ends, transfer the wine to clean containers and leave in a cool, dark place for another 1 month. Filter the wine again and bottle it for storage. Let it age for at least a couple of months.
4. Plum Wine with Wine Yeast
Source: receptnapitkov.ruA guaranteed way to achieve rapid fermentation without effort.
You will need: 3 kg plums, 1.5 kg sugar, 4 L water, 1 packet wine yeast, 1 tsp yeast nutrient.
Preparation: Rinse the plums, mash them with a rolling pin, mix with water, pour into jars, and cover with gauze. Leave the mixture for 3 days in a cool place and then strain. Add sugar and stir until dissolved. Then add yeast and nutrient according to instructions.
Pour everything into a fermentation vessel and cover with an airlock lid or a rubber glove with a hole in the finger. Leave everything for 1.5 months in a dark, warm room. Then strain off the sediment and continue to age the wine, but now in a cool place.
Every 20 days, transfer it to a clean jar, filtering off the sediment, until no more sediment forms. When there is no more sediment, bottle the wine, cork it, and return it to a dark, cool place to mature for at least several months.
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5. Spiced Plum Wine
Source: donatewales.orgThe secret lies in adding a spiced tincture, which we will also prepare ourselves.
You will need:
For the wine: 5 kg plums, 1 kg sugar, 1-2 tsp spiced tincture.
For the tincture: 50 ml vodka, 1 g each of cinnamon, mint, and yarrow, 0.5 g each of nutmeg, cardamom, wormwood, and saffron.
Preparation: Mix vodka with all the spices for the tincture, cork it, and let it infuse for 2 weeks. Pour 750 ml of water over the plums, simmer for half an hour over low heat. Lightly mash them with a potato masher. Add one-third of the sugar and leave the plums in a warm place to ferment for 3-5 days. Stir the mixture daily.
Press all this mass, strain, and add another third of the sugar. Pour everything into a glass container, filling it 2/3 full, tie with cotton cloth, and leave to ferment for another 2-3 weeks. Add the remaining sugar, transfer everything back into a clean container, and seal with an airlock.
Leave the mixture for a month, then carefully decant, leaving the sediment behind. Add the tincture to the wine, transfer to a clean container, and leave for another 3 weeks. Bottle the wine again into clean bottles, cork, and store in a dark, cool place.
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6. Plum Wine with Honey
Source: dzen.ruDelicious honey wine that will surely impress everyone.
You will need: 4 kg plums, 5-6 L water, 2 cups honey, 1 tbsp dry yeast.
Preparation: Pour unwashed plums into a large container and gently crush them. Add yeast and warm water, mix, cover with gauze, and leave for 24 hours. Strain the mixture and press the pomace. Add honey to the future wine, mix, and pour into a container with an airlock.
Leave the mixture for approximately 40-50 days in a warm, dark room. Strain the wine, seal it tightly in a clean glass container, and store in a dark, cool place for another 2-3 months. Bottle the finished wine and store horizontally in a dark, cool place.
7. Plum Wine with Pectinase
Source: dietology.proPectinase is a special natural enzyme that promotes enhanced juice extraction.
You will need: 3 kg plums, 1.5 kg sugar, 4 L water, 1 tsp pectinase, 1 packet wine yeast, 1 tsp yeast nutrient.
Preparation: Rinse the plums and crush them with a rolling pin. Add one liter of water, and after 2.5 hours, pour in the remaining water and pectinase. Tie the container with gauze, leave for 2-3 days in a cool place, and strain. Bring this liquid to a boil and remove from heat.
Dissolve sugar in the hot mixture and let it cool completely. Add yeast and nutrient according to instructions and seal everything with an airlock lid. After approximately 1.5 months in a dark, warm place, transfer everything to a clean container.
Let the wine age for about 3 more months, and every 20 days, transfer it to a clean container, straining off the sediment. Do all this in a dark, cool room – from 5 to 16 degrees Celsius. When no more sediment forms, bottle the plum wine for storage and put it in a cool place.
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8. Dessert Plum Wine
Source: drink-drink.ruSweet wine for those with a sweet tooth. Optionally, part of the sugar can be replaced with honey.
You will need: 10 kg plums, 5 L water, 3-4 g wine yeast, 4-5 kg sugar, 300 g raisins.
Preparation: Sort the plums, but do not wash them. Crush them carefully to avoid damaging the pits. Add half of the sugar and water with dissolved yeast. Also add the unwashed raisins. Pour everything into jars, filling them 2/3 full, seal with an airlock, and leave for 2-3 days in a warm place.
Transfer the liquid and press the pomace. Add the remaining sugar, mix everything, and pour back into a container with an airlock or a punctured glove. Leave everything for 1-1.5 months in a warm, dark room. When fermentation ends, filter the mixture into a sterile jar.
Seal the jar with an airlock and leave for 2-3 months in a dark, cool place – up to 14 degrees Celsius. When the wine clarifies, decant it from the sediment, bottle it into clean storage bottles, and cork.