Persimmon wine: how to make at home, 3 simple step by step recipes

Persimmon is loved by many for its astringent taste, pronounced orange color, fragrant aroma. The fruit has a high content of sugar, proteins, vitamins. The fruits are rich in iodine, magnesium, potassium. Sweet, slightly tart, fragrant orange persimmon wine will appeal to many gourmets. An amber-colored alcoholic drink will decorate any holiday table.

Subtleties of cooking

Under all conditions of preparation, the wine has an amber color, fruity aroma, excellent taste with honey hues.

You can get a quality drink by following the following rules:

1. Ripe persimmons are used for making. It is necessary to choose fruits with moderate astringency - this will improve the taste of the wine.
2. First, the fruits are sorted, rotten, cracked, damaged specimens are eliminated. If the damaged area is small, it must be cut out.
3. Mold, pathogenic microorganisms often start in the wort. You can prevent infection by sterilizing instruments, containers with boiling water.
4. It is strongly not recommended to use fruits that have fallen from a tree - they form acetic acid, which speeds up fermentation and impairs the taste of the product.
5. Wine is made immediately after harvest. On the second day after being picked from the tree, the fruit begins to ferment. If it is not possible to immediately prepare a drink, put the persimmon in the refrigerator or freezer.
6. Careful rinsing of fruits helps to remove white plaque - it spoils the taste of the drink.

Washing is carried out under running water - this will prevent the loss of aromatic and sugar substances from fruits. At the last preparatory stage, bones and stalks are removed from the persimmon. If this is not done, the wine will taste bitter.

How to make persimmon wine at home

Preparation of fruits involves washing, peeling, cutting. It is necessary to sterilize working tools, containers in advance by dousing them with boiling water. Below you will find current recipes that allow you to make high-quality, tasty wine.

Easy sourdough recipe

To prepare the sourdough, it is necessary to grind unwashed raisins. In a saucepan with a volume of 0.5-1 l, raisins, sugar (2 tablespoons), water (500 ml) are mixed. The mass is left for 4-5 days in a warm place to speed up fermentation.

To make wine you need to stock up:

• persimmon 2 kg;
• sugar 2.5 kg;
• sourdough 0.5 l;
• nutmeg 2pcs;
• water 9 l;
• citric acid 50g

Step cooking:

• Fruits are washed, cut into slices, seeds are removed, poured with water heated to 40 ^{oC. The pot is placed in a warm place for 5-6 days.}
• Persimmon is squeezed, mixed with sugar, citric acid, spices, sourdough, fermented.
• After the end of the fermentation processes, the drink must be filtered. Caramelized sugar is used to color the wine.

The product is infused in a cool place for 2-4 months to improve taste, aroma.

Based on natural fermentation

Wine making is impossible without:

• persimmons 3 kg;
• sugar 700g;
• water 2.5 l;
• citric acid 5 g per 1 liter of wort;
• wine yeast for 6 liters of must.

Cooking technology:

• The washed persimmon is cleaned, cut into small pieces, sent to the blender bowl, crushed to a puree.
• The mass is transferred to a plastic bowl. Next, sugar (350 g) is mixed with cold water, poured into the fruit mixture.
• The gruel is stirred with wine yeast, covered with a waffle towel, taken to a place where the sun's rays do not fall.
• After 3 days, fermentation will begin, at this time the mixture is stirred. Then the wort is filtered through a piece of gauze, poured into bottles.
• The liquid is mixed with sugar (150 g), citric acid. Next, you need to take care of installing a water seal, take the wine to a dark area for 1-2 months.
• 7 days after the start of fermentation, pour the remaining sugar (150 g) into the liquid, close the container tightly, insist.

On the 3rd month, the drink is poured into a clean bottle through a silicone tube. The remaining thick is drained, thrown away. Over the next 2 months, the wine is tasted, mixed with sugar, alcohol. The drink matures within six months, until ready it is stored in the cellar or refrigerator.

With a nutmeg accent

The taste palette of wine is revealed when persimmon is combined with other ingredients, in particular spices.

To create an alcoholic drink, you will need the following components:

• persimmon 2 kg;
• citric acid 50g;
• nutmeg 2pcs;
• granulated sugar 2.5 kg;
• raisins 1 cup;
• a little soda and burnt sugar (to test).

Step-by-step cooking:

• Washed fruits are peeled, crushed. The mass is poured with water heated to 40 ^{оС, covered, infused for 5-6 days.}
• Raisins are mixed with granulated sugar or powder, water, left for 3 days to ferment.
• Fruit mass is combined with raisins, citric acid, nutmeg, soda. The contents of the pan are tightly sealed, insist, stirring occasionally.
• A month later, the liquid is poured into bottles, the thick is drained. To reveal the taste of the wine must be infused for 4-5 months.

When ready, the amber color of the drink is enhanced with burnt sugar.

Rules and terms of storage

The finished wine has an average percentage of strength of 10-14%. Homemade persimmon drink is stored for 3-3.5 years in a cool place.

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