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Prunes are not only tasty, but also a very healthy product. Since it is not subjected to heat treatment, it manages to retain all the vitamins and minerals inherent in the plum. And a considerable amount of pectin substances allows you to improve the functioning of the intestines and cleanse the body.
These dried fruits are tasty in their natural form, they can be used to make various desserts and pastry fillings. Added to fruit pilaf, they give it zest and improve taste. Prunes can also be used to make wine. Homemade prune wine has a specific taste of dried fruits and the aroma of ripe plums. It turns out dessert.
Characteristics of prune wine
- color – burgundy, dark;
- taste – sweet and sour with tart notes;
- aroma – dried fruits and plums.
There are several recipes for its preparation. For those who do not want to spend a lot of time and effort, we can offer the simplest one. It is very easy to make wine with it.
Prune wine without sourdough
For one jar with a capacity of 5 liters you need:
- sugar – 800 g;
- prunes – 400 g;
- water – 3 liters.
Dried fruits must be of high quality, without stones and external damage.
Wash the jar well, pour dried fruits into it, pour water with sugar dissolved in it.
In urban areas, it is better to use boiled water.
We close it with a plastic lid with a small hole. We put in a dark and warm place and forget about it for a month. By this time the wine will be ready. It remains only to bottle it and taste it.
The following recipe, according to which you can make prune wine at home, will require more time and effort. But the taste of such wine is incomparably better.
Prune sourdough wine
It is prepared in several stages.
Ingredients:
- sugar – 2 kg;
- good quality prunes – 1,2 kg;
- water – 7 liters, always boiled.
First, let’s prepare the starter. The strength of fermentation, and, therefore, the taste and strength of the future wine depends on its quality.
Grind a glass of dried fruit. To do this, you can use a blender or meat grinder. We shift the prunes puree into a half-liter jar. Pour into it 0,5 cups of boiled water, in which 50 g of sugar are dissolved. Mix everything well and place the jar covered with gauze in a dark, non-cold place.
3-4 days our sourdough should ferment. If foam appears on the surface, a slight hiss indicates the release of gases, and the contents of the jar have the smell of fermentation – everything is done correctly.
We proceed to the main stage. Pour the remaining prunes with boiling water. It will need 4 liters. After an hour of infusion, we filter the wine must into a separate bowl. Grind prunes in the same way as for sourdough, add 1 liter of cold boiled water to it, in which we dissolve 0,5 kg of sugar. To the wort that has cooled to 30 degrees, add the leaven, mix and leave to ferment in a dark place. The fermentation process takes 5 days. Dishes should be covered with gauze.
After five days, we filter the wort. Add a glass of sugar to it, stir until it dissolves and pour into containers for further fermentation.
Containers need to be filled 2/3 to leave room for foam to rise.
We put a water seal or put on a rubber glove with holes pierced in it. Fermentation should take place in a dark place. The optimum temperature is about 20 degrees. After another 5 days, pour a glass of wort into a separate bowl, add the same amount of sugar to it, mix until dissolved and pour back into the wort.
After about a month, the fermentation process weakens. A signal about this is a fallen glove and a decrease in the number of gas bubbles released. Carefully drain the wine from the sediment. To do this, use a rubber or plastic tube. Pouring wine into bottles for maturation. If the precipitate forms again, repeat the draining process. This can be done several times.
The wine matures for 3-8 months. The strength of the drink is not more than 12 degrees. It can be stored up to 5 years.
Sourdough can be prepared not only on prunes, but also on raisins. It can also be replaced with special wine yeast.
Prune wine with raisin sourdough
For him you need:
- Xnum g raisins;
- 1 kg of prunes;
- the same amount of sugar;
- 5 liters of water, always boiled.
We make sourdough. Pour unwashed raisins in a glass jar with a glass of water in which 30 g of sugar are dissolved. We put the sourdough to ferment in a dark warm place for 4 days. We cover the neck of the jar with gauze.
My prunes, fill it with 4 liters of boiling water. We insist an hour, covering the dishes with a lid. We filter the infusion into a separate bowl with a wide neck. Grind the prunes, add 20% by volume and half the sugar to the infusion of cold water. As soon as the wort cools down to 30 degrees, we add the starter to it, mix it, cover it with gauze and leave it to ferment in a dark, warm place.
We mix the wine must daily, immersing the floating prunes in the liquid.
After 5 days, we filter the fermented wort, squeeze the prunes and discard. Pour the wort into jars, adding a quarter of the norm of sugar beforehand. It cannot be topped up to the top, otherwise there will be no place left for the foam. We fill the container 3/4 of the volume. We put a water seal or put on a pierced medical glove. After another 5 days, pour a quarter liter of wort and dissolve the remaining sugar in it, pour it back.
Fermentation of wine lasts at least a month. When it stops, and this will be noticeable by the cessation of bubbles and the fall of the glove, pour the wine with a siphon into another bowl. It must not contain sediment.
We let it ferment completely under a water seal or a glove and again drain it from the sediment. Bottled for aging.
Wine ripens from 4 to 8 months. In the finished drink, you can add sugar for sweetness or 10% of the volume of vodka for strength.
Home winemaking is a fun activity. Over time, experience and a “sense of wine” appear, which will allow you to experiment, achieving the perfect taste of the cooked product.