Persimmon wine: 2 recipes at home

Persimmon wine turns out to be bright, mother-of-pearl-amber, with a delicate honey aroma and a mild sweetish taste.

Sourdough persimmon wine

You can replace sourdough with yeast. Instead of acid, fresh lemon juice can be used. Flavoring qualities of the finished wine improve with aging.

Ingredients

  1. Persimmon – 1,5-2 kg

  2. Raisin leaven – ½ l

  3. Sugar – 2,3 kg

  4. Nutmeg – 1-2 pinches

  5. Citric acid – 40 g

  6. Boiled water – 9-10 l

Making the starter for the recipe

  1. From 1 cup of raisins, which, without washing, knead and pour into a jar.

  2. Add 2 tablespoons of sugar and add water.

  3. We keep it warm for a few days.

Method of preparation

  1. Release the fruits from the skin, remove the seeds, pour the pulp with warm water.

  2. After 5 days, squeeze out the liquid, sweeten it with sugar.

  3. Pour “lemon”, spice, sourdough into the mixture, let it brew.

  4. At the end of fermentation, pass the drink through a cloth twice or thrice, tint with caramelized sugar, and transfer to a cool place.

  5. Keep at least a month.

Persimmon wine based on natural fermentation

Ingredients

  1. Persimmon – 4-6 kg

  2. Water – 6 L

  3. Sugar – 1,8 kg

Method of preparation

  1. Prepare sugar syrup from sugar and water.

  2. Remove the seeds from the fruits, cut the persimmon pulp into slices, put in a suitable bowl, pour the syrup chilled to a warm state.

  3. Keep the composition at room conditions for about 5 days.

  4. Drain the liquid, squeeze out the mass, combine the drained liquid with the squeezed out in the fermentation tank, leaving a little space in the vessel.

  5. Fix a water seal on the vessel, send the drink to heat for a month and a half or more.

  6. After the end of fermentation, remove the wine from the sediment and pour into a container.

  7. Refrigerate for at least 1 month.

Relevance: 16.11.2018

Tags: Wine and vermouth, Wine recipes

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