Dried Fruit Wine: 8 Easy Homemade Recipes

Wine made from dried fruits cannot be compared to any other drink. It has an original color, a peculiar taste and a unique aroma. True, such guilt needs to be helped to ferment. The must is prepared from softened, crushed dried fruits, water, sugar, wine yeast, lemon juice and pectin enzymes. All these ingredients are added without fail, otherwise it will turn out not wine, but sour compote.

Features of making wine from quality dried fruits

In winter, when there are no fresh berries and fruits, wine can be made from dried fruits. A low-alcohol drink can be obtained from dried apples, figs, dates, dried apricots, cranberries, blueberries, prunes.

Before making homemade wine, raw materials must be crushed and soaked. You can pour dried fruits with water at room temperature, and after 1-2 hours, remove and grind in a blender. Dried apples are best boiled for 10-15 minutes.

To make wine you will need sugar, pure water, lemon juice, wine yeast and pectolytic enzymes (pectinase). All the necessary ingredients can be bought at a wine shop, supermarket or ordered online. Wine yeast can be replaced with homemade raisin starter. It is better to add dried grapes to dried fruits, and slightly reduce the amount of wine yeast.

Pectolytic enzymes are added to softened, crushed, water-drenched dried fruits at the very beginning of the process.

Pectinase is used to transfer aroma, flavor and nutrients from dried fruit to water.

It is better to warm up the liquid to 30 degrees before adding enzymes. In warm water, the activity of these substances increases. The mass must be left for a day, and then heated again to 70 degrees to stop the action of enzymes.

Prepared dried fruits are poured with water into a 3-liter jar or 5-liter bottle. Then a little sugar, lemon juice and prepared wine yeast fermented in warm sweet water are added to the mass. The jar is covered with gauze.

The must is left to ferment at room temperature for a week. When bubbles appear, a kvass aroma, the cake will peel off and float up, you can put a water seal with a gas outlet tube on the jar or put on a rubber glove with fingers pierced by a needle.

The must is left to ferment for 2-3 months. You can taste it from time to time.If the drink does not ferment, add some sugar. Sugar is added to the wort a little at a time. In too sweet wort, the yeast may not “earn”. The end of fermentation is determined by the absence of bubbles or a dropped glove.

Young wine is filtered, put in the refrigerator for clarification, then bottled. The drink is kept for another 3-6 months in a cool cellar before serving.

Ingredient Requirements

Wine can be made from any dried fruit. Dried ingredients are bought at the supermarket or made on their own. The taste and color of the drink will depend on which dried fruits are used. Figs produce a brownish wine with caramel and tobacco flavors. A dried apricot drink will have a golden color and a floral aroma.

Dried cranberries make a red drink that looks like grape wine. Dried, dried and smoked prunes will give a dense, dark blue drink with a hint of whiskey, tobacco, smoke. The dates will make a dark wine, somewhat reminiscent of Madeira.

All ingredients used to prepare the wort must be free of rot, mold, and defects. Before making wine, raw materials must be soaked, softened and crushed.

How to make dried fruit wine at home

Homemade wine can be made from any dried fruit. The cooking technology for different types of dried ingredients is the same. Raw materials are soaked, crushed, poured with all the amount of water, enzymes are added or sugar, citric acid, wine yeast are added immediately. The must is left warm to ferment for a week. Then a water seal is placed on the jar or a rubber glove is put on. The must will ferment for another 2-3 months. After that, the mass is filtered, clarified and bottled.

A simple recipe with he althy dried apricots

Composition per 3-liter jar:

• 1 kg dried apricots;
• 505g sugar;
• 2 liters of water;
• 5g wine yeast;
• 5g pectin enzyme;
• 5ml lemon juice.

From dried apples

Recipe for a 3 liter container:

• 1 kg apples;
• 100g raisins;
• 505g granulated sugar;
• 5-10g wine yeast;
• 5ml lemon juice.

Assorted dried fruits

Ingredients per 3 liter jar:

• 205g raisins;
• 205g dried apricots;
• 205g apples;
• 205g pears;
• 505g sugar;
• 5g speci alty yeast;
• 5g pectin enzyme;
• 2 liters of water;
• 5ml lemon juice.

From dried dates and blueberries

Composition per 3-liter jar:

• 905g dates;
• 105g blueberries;
• 450g granulated sugar;
• 10ml lemon juice;
• 2 liters of water;
• 5g wine yeast.

From figs and citrus fruits

Recipe for a 3 liter container:

• 805g figs;
• 1 orange, sliced;
• juice of one lemon;
• 305g sugar;
• 205g honey;
• 5g yeast;
• 5g pectin enzyme;
• 2 liters of water.

Prune wine

Composition per 3-liter jar:

• 1 kg prunes;
• 100g raisins;
• 5g wine yeast;
• 5ml lemon juice;
• 505g granulated sugar;
• 2 liters of water.

From dried cranberries

Recipe for a 3 liter container:

• 0.5 kg cranberries;
• 505g sugar;
• 5g speci alty yeast;
• 5g pectolytic enzyme;
• 2 liters of water.

From raisins

Composition per 3-liter jar:

• 1 kg raisins;
• 505g sugar;
• 5g yeast;
• 5g pectin enzyme;
• 5ml lemon juice;
• 2 liters of liquid.

Shelf life of finished wine

Homemade dried fruit wine can be made sweeter by adding sugar before being bottled. You can pour a little vodka or cognac into the drink. You will get fortified wine.

Bottles are stored in a cool cellar or pantry. In the heat, the wine can turn sour or ferment again. Before putting the bottle on the table, you need to wait at least 3 months. The wine must "ripen". This process takes 3 to 9 months.

The longer the wine is stored, the tastier it becomes. A low-alcohol drink should be drunk for 2-3 years.

Contraindications for use

Dried fruit wine contains 5-15 degrees of alcohol. Such a drink is forbidden to be drunk by young people under the age of 18, as well as pregnant and lactating women. A he althy person can drink no more than 100 ml of wine at dinner.It is not recommended to use low-alcohol drinks for people suffering from diseases of the stomach, liver and kidneys.

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