Plum wine at home

How often on holiday do you want to pamper yourself or surprise your guests? A great surprise for them is the wine from the plums, cooked by you personally. It has a very interesting bouquet and is an excellent addition to the bitter meat dishes made of veal and beef.

As is well known, the best sauces for meat are made from plums. A sweet wine from the plum is perfect for dessert, and it can also be served with fruit. One of its useful qualities is a beneficial effect on the heart and blood vessels. But storing the juice in order to later prepare the wine from the plum - it's pretty troublesome. This is due to the fact that this berry contains a lot of pectins and gelling agents. That's why even on sale you will not find pure juice from plums without pulp: only nectars diluted with water.

How to Make Homemade Wine from Plum

Collected fruits should be left in the open air for 2-3 days, covered with gauze, so that they are slightly podvyalilis. Note! You can not wash them: on the surface of berries yeast fungi are formed, which are necessary for winemaking. The white coating that you see on the skin of the plums is a colony of these fungi. After wilting, the plums are transferred to a glass or enameled container and kneaded in a puree-like mass to separate the bone from the pulp. Then dilute the resulting mass with water (1: 1), mix thoroughly and leave for a couple of days in the open air, necessarily covered with a net or marelie, so that it does not hit the insects.

After a while, the fermentation starts - the mixture will bubble and foam, and the mash (insoluble dry substances) - bones and skins, will begin to separate from the plum juice. This means that the moment has come when the mixture must be filtered through a sieve and the liquid obtained in this way is poured into clean glass containers for further fermentation, filling them by two thirds.

To get a semi- dry or dry wine from the sink, 200-250 g of sugar per each liter of liquid should be added to the juice. If you plan to make it sweet or semisweet - 300-350 g. Sugar must first be dissolved in a small amount of juice, and then mixed with the rest of the mass.

Now the container with wort is closed by a water seal, which is a flexible tube inserted into the lid. The end of it is lowered into the water. Due to this, air does not enter the bottle, and the resulting carbon dioxide easily leaves the tube.

The fermentation process takes place at room temperature for about one and a half months. About its termination can be recognized by the fact that carbon dioxide ceases to be released from the water gate, that is, the water in the glass will stop bubbling. At this time, plum wine should be carefully drained from the sediment and poured for ripening in bottles with sealed plugs.

Unlike others, plum wine brightens extremely slowly. Its insoluble particles are so small that they can not be filtered by any filters, so it is always a bit unclear, but it does not affect its taste. This is not a marriage in your work, but a characteristic property of plum wine.

In the process of ripening it can add a little rowan or apple wine or cloves. When the wine from the plum is ready, it is lowered into a cool storage place. Store it in glass, hermetically sealed bottles in a horizontal position.