How to make delicious plum wine: steps, description, photos

Plum wine with a rich aroma and unusual taste is liked by most connoisseurs of this drink. It is most popular in semi-sweet and semi-dry versions. This alcoholic drink is perfect with meat and sweets. However, its composition on store shelves is not always made from natural ingredients. Below are several options for making your own plum wine at home.

Wine can be made from absolutely all varieties of plums. Whether it be yellow, blue or green plums, the end result comes with a specific taste and aroma. Still, preference is given to dark varieties, it is from them that wine is usually made. It is difficult to squeeze juice from these fruits, so making wine requires several stages of filtering before being fully cooked. Before starting work, the plucked fruits should be fried in the sun for several hours. Only too dirty fruits need to be washed, and relatively clean ones should not be touched.

The classic plum wine recipe

plum wine according to the classic recipe

Plum wine at home is easy to prepare and without significant financial costs. It is enough to collect 1 kg of ripe fruits, buy sugar, combine everything, and the rest is a matter of time.

Cooking steps:

Remove the seeds from ripe plums and turn them into a mushy composition using a crush. Pour in as much water as the puree turned out (1: 1). Covering with gauze or light cotton cloth, leave alone for 3 days.
After the allotted amount of time, the plum puree should turn into two components: juice and pulp. The latter must be thrown away, but the juice, filtering, is sent to a separate container for fermentation.
To obtain dry wine, add 200 grams (1 cup) of sugar to a bottle of plum liquid. Those who want to feel the taste of dessert wine should increase the amount of sugar and add 300 - 360 grams. After adding sugar, shake the container well so that it dissolves completely.
It is necessary to put on a rubber medical glove on the neck of the container, on the finger of which to make a small puncture with a needle. Set aside in a shaded place for 1.5 months. During this time, there should be room temperature without obvious changes - 20-25 degrees Celsius.
Pour the fermented wine into another bottle and seal hermetically. After six months, the cloudy composition must be filtered. To obtain a transparent wine without suspension, its aging must be at least 3 years.

The readiness of the wine is determined by the state of the glove on the neck. An upright position and air inside indicates incomplete fermentation. A deflated glove means the process is over.

A simple recipe for homemade wine from plums can be a little satiety thanks to the addition of raisins. To do this, pour the raisins with warm water, cover them with sugar and leave for 4 days.

In the future, wine does not need the raisins themselves, but the resulting liquid from it. After the given days, the mixture is filtered to obtain a certain liquid, which mixes into the plum juice. Further, the cooking process takes place in the usual stages.

Japanese plum wine recipe

Japanese plum wine is made from the fruits of the Japanese plum (apricot).For a drink, you need to collect 1 kg of unripe plums. The taste of the wine will be tart and sweet. To create alcohol according to the Japanese recipe, fruit alcohol (shochu) in the amount of 1 liter, as well as mountain sugar - a pound will help.

Cooking steps:

Wash the green fruits and carefully remove the pit with a toothpick or similar.
Wash a large jar, treat with alcohol and place plums in it. Sprinkle sugar over them and cover with shochu.
Close the container and move it to a cool room, the temperature of which should be 16-20 degrees. Every two days, the tincture should be shaken for a month. Then shake once every two weeks for the remaining 5 months. The full cooking period is six months.

The increase in the preparation time of wine makes it brighter in color and richer in taste every day.

Chinese plum wine recipe

Chinese plum wine is made from the same fruits of the Ume tree, but using a slightly different technology. The Chinese like to saturate it with other flavors in order to get the most distant result of a standard drink.

Cooking steps:

Wash the plum, dry it slightly.
Remove the bone with a toothpick.
Cover with sugar and immerse everything in fruit alcohol.
After a short infusion in plum wine, you can add the following additives to taste: honey, green tea leaves, perala leaves. Seal ingredients for a year. During this time, stir the future wine periodically. After a year, strain the drink, add a portion to the taste of plum juice and bottle it for another 5 years.
The wine is ready!

Any plum wine, regardless of the aging period, has a sediment at the bottom. This is a feature of the plum drink that you should not be upset about. The finished wine is no worse than a standard grape wine and perfectly complements meat dishes and a sweet table.