Often in the gardens of summer residents of this berry so much grows that the question involuntarily arises: where to harvest? Plum is a popular raw material for various harvesting. Along with jam and compote, plum wine 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 the fermentation of juice. And this drink has to be made from plum juice of very dense juice, so it will definitely have to be diluted with water. There is a second version of plum wine, more similar to making tinctures.
- The wine is easy to spoil, it often just turns sour or does not get the percentage of alcohol that was intended.
- Domestic wine from plums always turns cloudy, as its cleaning requires special equipment, usually used in large-scale production.
- With the widespread spread of Asian cuisine, wine literally flooded European markets, while in Russia it is still rare on store shelves and in catering establishments.
- There are two options for plums for wine: very ripe and juicy or immature, green. The cooking technology in these cases will be different. Varieties of plums are also used different: yellow, blue or white.
- If you make wine from plums according to a recipe in which it is supposed to use the pulp of the fruit, then it is absolutely necessary to remove all the bones, since they contain hydrocyanic acid.
Easy classic recipe
For wine, you must prepare in advance:
- the required amount 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 the fermentation of plums;
- packaging for wine.
This is a classic recipe for wine from plums, simple and quick in terms of the duration of the fermentation process.
Cooking technique
Here is a step-by-step instruction:
- Sort out plums: discard rotten ones, remove plums with mold too. Rotten fruits can ruin an entire batch. The recipe uses 4 kilograms of plums.
- Prepare ripe fruits: wash, peel, remove the seeds.
- Knead the fruits until smooth.
- Next, you will need to prepare the leaven: dilute a glass of sugar in one liter of hot water.
- Bring water with sugar to a boil, you should get syrup.
- For this plum wine recipe, you will need wine yeast, which must be dissolved in the syrup in the amount indicated on the package.
- Leaven should be left for at least two hours.
- Mix 4 liters of cold water with sourdough.
- Pour the resulting liquid into the mashed plum pulp, mix everything thoroughly.
- Everything will be infused for 11 weeks.
After the mixture is fermented and turned into a young wine, it can be poured into bottles and left to ripen. When pouring wine into containers, you need to try so that the sediment does not fall. Before pouring, you can strain the wine through several layers of gauze.
Classic recipe without yeast
In this embodiment, yeast will not be used, therefore, the manufacturing process will be longer. This is a simple recipe. Homemade wine from plums is obtained as a result of fermentation of fungi located on the skin of fruits.
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 discharge);
- sugar (we'll talk about the amount below);
- fermentation containers;
- bottles.
A distinctive feature of this recipe is the ability to independently choose the taste: dry or sweet. The recipe leaves this choice to the winemaker. Accordingly, to obtain a dry product per one liter of water, one hundred grams of sugar will be required, and to obtain a sweet wine four hundred grams will be required.
Go through the plums and remove the rotten ones. Wipe the berries with a dry towel, but do not wash, otherwise all the fungi for fermentation will be washed off. Next, you need to put in direct sunlight for three days. Then cut the berries and remove the seeds, crush to a homogeneous consistency. Dilute the slurry from the plum with water. Leave to roam in a dark room. After the mass begins to ferment, it should be filtered through several layers of gauze and poured into a container with a lid, put half of the sugar in the must. Leave to roam on. After the fifth day, you should add half of the remaining sugar. On the tenth day put the remaining sugar.
Two months later, the wine should be ready. Readiness is defined as follows: if the product has ceased to ferment, the drink can be consumed. The resulting wine from the plum is carefully poured into bottles through cheesecloth, trying not to overfill the sediment.
Japanese recipe
In the Land of the Rising Sun, plum wine is prepared more like a cordial. For wine you will need:
- plums
- fermentation tank and bottle;
- strong drink;
- fruit sugar to taste.
Plums you can choose any. In Japan, green fruits are commonly used, but ripe ripened fruits are also used. Color remains at the discretion of the winemaker. Yellow plum is abundant in Japan.
Making Japanese wine from plums at home requires less effort than a classic recipe. Plum berries are picked, tails and leaves are separated, and cracked fruits are also not taken. 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.
Such a product is infused for two to four months. The period depends on taste preferences. After infusion, fruit sugar is added to the taste to taste and bottled. Japanese plum homemade wine is ready to drink.
The strength of such a drink is an average of 12-15 degrees.
Jam wine
This simple recipe is especially popular because of its ease of preparation. The result is a drink more like a mash:
- jam from plums;
- a bowl and a bottle;
- water per kilogram of jam one liter of water;
- raisins;
- sugar.
Cooking Method:
- Put the jam in a bowl, add warm drinking water. If the jam is sour, then add sugar to taste.
- Add raisins (quantity to taste). Raisins must not be washed before adding. Its skin contains mushrooms necessary for the fermentation process.
- Pour the whole mixture into a glass jar or bottle and close the lid, making a small hole in it.
The jar needs to be put in a dark, warm place for ten days for fermentation. After that, the drink is filtered and poured into a jar with a tightly closed lid. The resulting wine roams for 45 days. It is filtered and bottled. You can drink it.
Compote plum wine
It is not uncommon for a compote to get so much that it is not possible to drink it before it goes bad. A good option would be to make wine.
Below is a great recipe for homemade plum wine. It turns out to be especially tasty. For a drink you will need:
- clean bowl and bottle;
- compote from plums - 3 liters;
- sugar - 120 grams;
- water - 1 liter;
- raisins - 60 grams.
Compote flows through cheesecloth. Plums are taken out. You can add raisins by grinding it with sugar, or just add sugar. Heat the liquid a little on the stove. After heating, cover the vessel with compote with a rag. Leave him wandering 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 fall. Then the liquid is filtered and bottled. The young wine is ready, you can leave it to ripen it for some time.
Spiced wine
The spicy and rich taste of this wine will surprise anyone. In general, the preparation is not much different from the classic recipe. Excluding spicy herbs.
Ingredients:
- plums - two kilograms;
- cloves to taste;
- sugar - one kilogram;
- water - three liters;
- Bay leaf.
Cooking Method:
Sort the berries and peel the tails. Plums should not be washed so as not to wash off the fungal layer. Add half a liter of clean water. Knead the berries until smooth. Pour in the remaining water, add bay leaf, cloves and granulated sugar. Put on the stove for heating. The mixture is boiled until foam is obtained. The foam is removed immediately after the appearance, and the wort is removed from the fire. Allow to cool. The mixture is squeezed or filtered through cheesecloth. The cake is separated and poured once more with water (one liter), after which it is mixed with filtered liquid. This mixture is placed in a barrel for four days. Then the liquid is poured into a bottle and left for twelve days in a dark place.
Wine is drunk for one month, because over time it loses its taste and deteriorates.
Water-free cooking
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 out and leave in a warm place, preferably under the sun;
- after four days, knead the berries until smooth;
- mashed plums are filtered through cheesecloth;
- add sugar to taste;
- the resulting wort is placed in a saucepan and set on fire, heated on a small fire (it is better to measure the temperature and not let it exceed 40 degrees, since the yeast can die);
- cool the mixture at room temperature;
- then the mixture is poured into a glass dish 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;
- wort roams for another forty days.
This is the most intense plum wine. At home, everyone can reproduce the recipe, but the taste will turn out no worse than a factory drink, or maybe better.
Homemade cherry plum wine
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. Russia has long learned how to grow tasty and ripe cherry plum. Why not use part of the crop to make wine?
For the recipe you will need:
- cherry plum - 4 kilograms;
- pure water - 2.5 liters;
- granulated sugar - 2.2 kilograms;
- citric acid - 2.5 kilograms.
This recipe is based on natural fermentation, so plums do not wash. They are allowed to lie in the sun for four days. Then place them in a bowl and finely grind or crush. The mass should take a homogeneous structure. After that, 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. Juice is poured into clean dishes, half of sugar, citric acid, water are added to it. Future wine is poured into a bottle and sealed with a water seal. After two weeks, drain the wine, while the sediment should not get into the drink. A container of wine is transferred to a cool place and left to ripen. The filtering procedure must be repeated every month.
Cherry plum tastes like plum. A simple wine recipe at home from this berry will reproduce even an inexperienced winemaker.
What dishes are served with plum wine
Heavy plum and Japanese wines are more suitable for heavy dishes - meat. While sweet wine will complement any dessert. Sometimes wine is served as an aperitif to improve appetite.