Persimmon wine at home: simple recipes

Persimmon wine is a low-alcohol drink with a pleasant taste and aroma. At observance of technology of preparation keeps useful substances of fresh fruit, possesses medicinal properties. An exotic low-alcohol drink is served chilled. It is consumed with chocolate or cheese.

The benefits of wine on persimmon

In the process of preparing a low-alcohol drink, the chemical composition of fresh raw materials is preserved.

Persimmon wine contains vitamins B, E, A, folic and ascorbic acid

Of the macro and microelements in the drink are present:

• potassium;
• phosphorus;
• manganese;
• calcium;
• iron.

Persimmon wine contains tannins, flavonoids, and glucose. Malic and citric acids are contained in a lower concentration than the main active substances.

With moderate use, persimmon wine has the following beneficial qualities:

• kills harmful bacteria and coli in the intestines, helps with diarrhea, normalizes digestion;
• improves vascular elasticity, prevents thrombosis;
• has an antioxidant effect, slows down cell aging;
• improves vision, restores sleep, has a calming effect on the nervous system:
• removes toxins when poisoned.

The color of the wine will depend on the variety, the darker the flesh of the fruit, the richer the color.

Selection and preparation of persimmons

For the preparation of a drink, the variety of culture does not play a role. They take only ripe fruits, soft ones can be fermented faster. Pay attention to the smell, if acid is present, then the persimmon has been frozen. Wine from such raw materials will be of poor quality. Do not use fruits with dark spots and obvious signs of decay. The surface must be of a uniform color without dents.

Preparation for processing is as follows:

1. The fruits are washed, the hard part of the receptacle is removed.
2. Moisture from the surface is wiped with a napkin.
3. Cut into two parts, remove the bones.
4. Cut into small pieces.

Grind raw materials to a homogeneous mass. You can use a meat grinder with a large grill or a blender. If there is no specially equipped fermentation tank, then you can take a glass or plastic jar (5–10 l). The size of the neck must be suitable for installing the shutter.

How to make persimmon wine at home

There are several recipes for making persimmon wine. You can use the simple technology of natural fermentation or pre-make a sourdough. In a low-alcohol drink, additional components are usually not introduced. Ripened persimmon gives a pleasant taste, amber color and delicate aroma to the wine.

Containers for sourdough and subsequent fermentation must be disinfected. They are well washed, doused with boiling water. After drying, the inside is wiped with alcohol.

To make the drink transparent, during the ripening process, it is necessary to remove the sediment as it appears.

A simple recipe for persimmon wine with sourdough

Components:

• persimmon – 20 kg;
• sugar – 4-5 kg;
• citric acid – 50 g;
• yeast – 2 tsp per 8 l;
• water – 16 l.

Starter preparation:

1. The crushed fruit is placed in a must container.
2. Water is added at the rate of 8 liters per 10 kg of fruit mass. Containers should be three-quarters full. Fermentation is very intense, a lot of foam is formed. The sourdough must not be allowed to overflow.
3. For 8 liters, add 2 tsp of yeast, 350 g of sugar and 25 g of citric acid. If the fruit is very sweet, put less sugar or add more acid.
4. Everything is mixed, covered with a cloth or a lid so that wine midges do not get in.

Insist 3 days at a temperature not lower than +23 ⁰C. Stir every day in the morning and evening.

Preparation for the main fermentation:

1. Only clean equipment is used in the work. The wort is filtered, the pulp is squeezed out.
2. Drain into a fermentation tank, you get about 12-15 liters and add the remaining sugar.
3. A water seal is installed or a medical glove with a puncture on the finger is put on the neck.
4. Maintain the same temperature as for the sourdough.

The must will ferment for 2-4 months. Two weeks before the completion of the process, a little liquid is drained with a straw, tasted, sugar is added if necessary.

When the process is completely over, the sediment is carefully separated and poured into jars, closed with lids and lowered into the cellar. After a month, the sediment (if any) is removed from the wine. Then it is bottled, hermetically sealed, insisted for 6 months.

You can drink young wine, but it will not be light and transparent.

Persimmon wine based on natural fermentation

Required components:

• persimmon – 6 kg;
• sugar – 1,3 kg;
• water – 5 l;
• yeast – 1,5 tsp;
• citric acid – 15 g.

Wine preparation:

1. Fruit is crushed with a blender.
2. Put in a fermentation tank, add all the components of the recipe and 1 kg of sugar, mix.
3. Install the shutter, provide a temperature regime of at least +23⁰ C.
4. After 30 days, the precipitate is separated, the remaining sugar is introduced, the shutter is returned to its place.
5. Leave until the process terminates.
6. Through a straw, carefully pour into smaller containers, tightly close, put in a dark, cool place. Periodically get rid of sediment.
7. When the wine becomes transparent, it is bottled and aged for 3-4 months.

Aged wine is transparent, with a pleasant aroma of fruit, its strength is from 18 to 25%

Persimmon wine with nutmeg

The recipe calls for the use of wine soot. The substance can be purchased at a specialized store. This is the usual grape sediment, which will start the fermentation process instead of yeast.

Ingredients:

• persimmon – 2 kg;
• sugar – 2 kg;
• wine sediment – 0,5 l;
• water – 8 l;
• nutmeg – 2 pcs.;
• citric acid – 50 g.

How to make wine:

1. Cut the fruit together with the skin into small pieces.
2. The water is boiled. After cooling, add persimmon and 200 g of sugar.
3. Leave for 4 days.
4. The liquid is drained, the pulp is well squeezed.
5. Grind nutmeg.
6. The wort is poured into the fermentation tank, sugar is diluted in warm water and sent to the tank. Put citric acid, walnut and wine sediment.
7. Install the shutter and put in a dark room with a temperature of +25 ⁰C.

After completion of the process, the precipitate is separated. The drink is poured into smaller containers. When the wine becomes completely transparent, it is bottled and hermetically sealed.

Nutmeg adds spicy notes to the taste, the wine turns out to be dessert

When the wine is ready

The completion of fermentation is determined by the state of the shutter. In the process, carbon dioxide is released, it fills the glove, it is in an upright position. When the glove is empty and fallen off, then fermentation is complete. It is easier with a water seal: gas bubbles are released into a container of water and are clearly visible. If there is no carbon dioxide, then the shutter can be removed. Yeast is active until the liquid contains less than 12% alcohol. If the indicator becomes higher, then the low-alcohol drink is considered won.

Persimmon wine can be drunk young, but it will not reach its best taste and aroma until six months old. During infusion, the cloudy fraction must be separated. When the sediment does not form, the wine is considered ready.

Storage rules and periods

The shelf life of homemade low-alcohol drink is unlimited. Persimmon wine does not crystallize or thicken over time. The taste after a long exposure only improves, and the fortress is added.

Containers should not be exposed to light during storage.

Under the action of sunlight, some of the beneficial compounds are destroyed, the drink loses its taste and aroma. It is better to store the product in the basement. The containers are hermetically sealed, laid on their side or simply placed. When stored in a warm pantry, it is recommended to fill the neck with sealing wax or paraffin. Cork may dry out due to temperature. In this case, the alcohol evaporates, and oxygen enters the drink, which triggers the reproduction of acetic fungi. If stored incorrectly, the product will become acidic. You can put the bottles upside down, then there will be no problem.

Conclusion

Persimmon wine is a low-alcohol drink, the preparation of which is not difficult. Particular attention is paid to the ripeness and variety of fruits. Do not use fruits with astringent taste. You can prepare a drink according to a recipe with pre-sourdough or natural fermentation. Nutmeg is added to add spice to the wine. It is necessary to let the wine brew, remove the sediment, because fusel oils accumulate in it.

Reviews of homemade persimmon wine