Plum wine: how to make at home, 13 easy step by step recipes

Wine from homemade plums cannot be considered elite, but if the recipe is followed, the drink turns out with a pleasant aroma and excellent taste. It is suitable for both meat and sweet dishes. For gardeners, the problem with an excess crop is solved, and for the holiday there is always a quality drink without artificial colors, flavors and flavor enhancers. Plum fruits contain a large amount of sugars, due to which the fermentation process is fast and almost does not require the addition of sugar.

Benefits and harms of plum wine

Wine made from plums has the beneficial properties of the original product. It is rich in trace elements, minerals, vitamins and tannins. Moderate consumption of the drink contributes to the normalization of metabolism, normalizes metabolism, is an effective means of preventing diseases such as:

• diabetes mellitus;
• diseases of the gastrointestinal tract;
• cardiovascular disease.

Wine made from yellow plum fruits is also hypoallergenic.

Drink does not harm the human body only when consumed in moderation. In the case of abuse, like any alcohol, it causes irreparable harm to the circulatory and digestive systems, contributes to the deterioration of the general appearance of a person, causes addiction.

Specific cooking

The hardest part of making homemade plum wine is the procedure for getting the juice. Previously, they are removed from the bones and processed in any way possible into a puree mass. If the seeds are not removed, the drink will acquire a bitter, unpleasant aftertaste.

During fermentation, it is required to regulate the amount of granulated sugar, as well as control its flow using the installed water seal.

How to choose the right ingredients

The collection of plums for making wine is carried out at a time when the fruits have just begun to fall off the tree. After that, they are left for several days to ripen, spread out on a tray under the sun. You can not wash them, so as not to destroy the formed yeast.

Rotten or green fruits, which can significantly impair the taste of the prepared drink, cannot be used for winemaking.

They should be ripe and juicy.

How to make plum wine at home

Every experienced gardener has his own proven recipe for making plums. These methods are constantly being improved, refined and changed, resulting in more advanced cooking technologies.

Classic recipe

This method is popular with winemakers due to its simplicity and versatility. You will need the following ingredients:

• ripe fruits of plums in any quantity;
• pure water - 1 liter per 1 kg of peeled fruits;
• sugar - from 120 to 370 g per 1 liter of cooked wort.

The step by step recipe looks like this:

1. Ripe plums sort out, but in any case do not wash.
2. Squeeze the bones out of them in any convenient way.
3. Mash the pulp.
4. Add clean water, mix and place in a fermentation vessel.
5. For a couple of days the dish is left at a temperature of +25 ^{C in a dark room.}
6. Stir the wort several times a day.
7. As soon as foam and a characteristic hiss appear, the wort is filtered and sent to a vessel for fermentation, adding 0.5 of the required amount of sugar.
8. They put the container in heat, having previously installed a water seal.
9. After 7 days add another 25% sugar.
10. After a couple of months, fermentation stops, after which the finished wine should be filtered.

The finished product is put to ripen in a dark cool cellar in a tightly sealed container. After a couple of months, it can be consumed.

Easy way with bones

You can make delicious wine from the following set of ingredients:

• ripe fruits - 5 kg;
• pure water - 1 liter per 1 kg of fruit;
• granulated sugar - from 100 to 3000 g per 1 liter of finished wort.

Remove the seeds from the fruits in an accessible way, crush half of them and get the kernels. The remaining half can be thrown away. Pulp convert into a puree and dilute with cold water. Throw sugar there in the ratio of 50 g per 1 liter of liquid and nucleoli. Cover the dish with a cloth and place in heat for 3 days. Periodically, the entire mass must be mixed.

Further, the cake is filtered and squeezed, and the pure juice is sent to a vessel for fermentation, pouring out one more part of the sugar and installing a water seal. The entire period keep the container warm. The finished drink is decanted, corked and allowed to ripen in a dark, cool room.

From plum jam

You can make wine not only from fresh plums, but also from jam. For this you will need:

• plum jam - 500 ml;
• pure still water - 500 ml;
• granulated sugar - 50g

Place the jam in a three-liter jar, pour in the same water, pour out part of the granulated sugar and stir everything. Put on a medical glove on the neck and put the container in heat. As soon as the cake is on the surface, it is carefully removed and the second part of the sugar is added. When carbon dioxide stops being released, the wine is filtered. It is sent to ripen in a cool place tightly corked.

From compote

Experienced gardeners know the process of making homemade wine from fermented plum compote. Required Ingredients:

• plum fruit compote - 1.5 l;
• granulated sugar - 50 g;
• pure water - 0.5 l;
• dark raisins - 25g

Separate 1 glass of liquid from the strained compote and put it on a slow fire. Pour raisins and part of granulated sugar into it, remove from heat and leave for several hours. Mix the resulting sourdough with the main liquid, pour into a container for fermentation. Leave it warm, closed with a water seal. Grind the fruits taken out of the compote with the second part of granulated sugar and simmer over low heat.

Let cool, place the fruits in a separate jar, pour in water, put on a medical glove and put in heat. After the carbon dioxide ceases to stand out, carefully decant the wine from both cans, mix it and send it to ripen.

Prunes

Homemade prune wine is made from the following ingredients:

• fruits - 3.5 kg;
• sugar - 0.5 kg;
• water - 0.5 l.

Separate the pits from prunes in any convenient way. Put the fruits in a large glass container. Pour water into it and wait until the mass ferments. After a week, strain the mass, pour sugar into the resulting juice and leave it warm under a water seal for fermentation. As soon as carbon dioxide ceases to be released, carefully drain from the sediment, pour into a clean glass container and send for ripening.

Option without water

Plum wine ferments without adding water. For its preparation you will need:

• ripe plum fruits - any quantity;
• sugar - 300 g per 1 liter of must.

Plum fruits do not wash, carefully knead without removing the seeds.Pour everything into a clean bowl, cover with a cloth and leave warm for several days. Stir the must periodically. After a few days, it is filtered and the required amount of granulated sugar is added. After that, it is poured into a suitable glass jar, a medical glove is put on top and left warm. After carbon dioxide ceases to be emitted, carefully drain from the sediment and send for ripening in a cool cellar in a glass container.

Frozen plums

For cooking you will need:

• frozen plum juice - 1.5 l;
• pure water - 1.5 l;
• sugar - 125g;
• raisins dark - 50g

Cooking method:

1. Plum juice and water are mixed in a clean bowl and heated slightly (no more than 30 ^C).
2. Stir the liquid with granulated sugar and pour into a glass bottle.
3. Throw raisins into the same container.
4. Put a medical glove on the neck and keep warm.
5. As soon as carbon dioxide ceases to stand out, carefully drain the wine from the sediment and send it to ripen in a cool cellar.

With apples and berries without yeast

Preparing a drink from the following ingredients:

• ripe plum fruits - 1.5 kg;
• sweet variety of apples - 1.5 kg;
• pure water - 3 l;
• sugar - 450g

Cooking method:

1. Remove the pits from the plums, remove the cores from the apples and mash them thoroughly by adding 1 liter of water and 350 g of sugar.
2. Strain the resulting mass, pour in the remaining sugar and pour in water, put under a water seal.
3. When carbon dioxide finally ceases to be released, carefully drain the finished wine from the sediment and send it to ripen in a cool room.

From yellow plum

Light wine is made from the following ingredients:

• yellow plum fruit - 5 kg;
• pure water - 3.5 l.

Cooking method:

1. Plum fruits turn into puree, add water and wait until fermentation begins, stirring the wort from time to time.
2. After a few days, strain the whole mass and put the resulting juice under a water seal.
3. After a month, carefully drain the finished wine from the sediment and send it to the cellar.

On vodka

You can prepare an original drink from the following components:

• ripe plum fruits - 0.5 kg;
• pure water - 1 l;
• granulated sugar - 200 g;
• vodka - 125 ml.

Cooking method:

1. Make a syrup with half the granulated sugar and water.
2. Pour crushed plum fruits with syrup cooled to room temperature and leave for 8 hours
3. Drain the syrup from the plums into a glass container, and prepare a new portion to fill the fruit.
4. After another 8-10 hours, remove the plums, pour vodka into the resulting liquid and let it brew for 14 days.
5. Drain the wine from the sediment and put in the cellar.

On wine yeast

Delicious homemade plum wine is made from the following ingredients:

• ripe plum fruits - 3.5 kg;
• granulated sugar - 2 kg;
• pure water - 2 l;
• wine yeast - 75g

Cooking method:

1. The fruits are pitted and mashed, add water and sugar.
2. After 3 days, strain the wort and pour the resulting liquid into a fermentation container.
3. Add wine yeast, put under water seal and wait for fermentation to finish.
4. Drain the wine from the sediment and send to ripen in the cellar.

Fortified plum wine

Ingredients for making wine:

• overripe plums - 1 kg;
• purified water - 2 l;
• vodka - 0.25 l;
• sugar - 400g

Cooking method:

1. Plums without pits are stacked in glass containers.
2. Syrup is boiled from water and sugar and fruits are poured over it, leaving it to infuse for 8 hours
3. The syrup is drained, boiled again and poured over the plums again.
4. Vodka is added to plums drenched in syrup.
5. Put a water seal or a rubber glove on the vessel and leave it for 2 weeks in a warm room.
6. As soon as carbon dioxide ceases to be released, the finished wine is carefully drained from the sediment and allowed to mature in a cool place.

From juice

Plum juice wine is made from the following ingredients:

• overripe plum fruits - 4 kg;
• pure water - 0.5 l;
• granulated sugar - 150g

Cooking method:

1. Pass the plums through a juicer or in another accessible way to make juice from them.
2. The resulting juice is mixed with water and sugar.
3. Everything is thoroughly stirred and put under a water seal.
4. After the carbon dioxide is no longer emitted, the wine is carefully drained and sent to the cellar.

Storage rules

To store homemade plum wine, it is better to use glass bottles with a volume of 0.75 liters. It is recommended to place the sealed containers in the cellar located on the north side. The air temperature there is maintained at +14 С. The cork must be hermetically sealed during the entire storage period so that the wine does not deteriorate and does not lose its quality.

Tara should not be subjected to vibration or shock.

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