Homemade plum wine is a simple recipe. How to make yellow plum wine at home

Choose the best proven homemade plum wine recipes on the site. Try options from different varieties of plums, with the addition of alcohol and natural fermentation. The simplicity of the recipe from an old book guarantees success even for a novice winemaker.
For house wine only mature ones are needed, juicy fruits. There may even be slightly ripe plums. Such more juice. It is important that cream is needed either at home or purchased on the market. To preserve the beneficial bacteria necessary for fermentation, you can not wash the berries.

The five most commonly used ingredients in plum wine recipes are:

Interesting recipe:
1. Go through the plum. Remove spoiled berries and cuttings.
2. Remove the bones as desired.
3. Put the berries in a wide bowl (baking tray or basin) and expose to the sun for 3-4 days, for drying.
4. Mash the cream until puree. If the fruits were dried whole, then remove the bones.
5. Transfer the finished mass to a fermentation bowl. Pour water at room temperature in a ratio of one to one. Stir. Cover with a cloth and leave to ferment for 2-3 days.
6. As soon as the fermentation process begins, which can be determined by the bubbles on the surface and the smell, strain the wine material, add sugar. Mix until dissolved.
7. Pour into glass container. Install a water seal or a punctured rubber glove.
8. Leave the future wine to ferment in a warm place (not in the sun) for about a month and a half.
9. At the end of fermentation, when the gloves fall off or the water seal stops releasing bubbles, carefully strain the resulting drink.
10. Pour into clean bottles. Seal tightly. Keep the wine for a couple more months.

Five of the fastest plum wine recipes:

Helpful Hints:
. Plum for wine home cooking must be of the same type. Otherwise, after use, you may have a headache.
. Plum wine will be slightly cloudy. Such a property of these berries.
. To chill wine in a glass, drop a frozen grape into it.

Sweet ripe plums are used to make various alcoholic drinks - slivyanka (liquors), slivovitz (plum brandy), liqueurs, etc. Fragrant homemade plum wine - light pleasant alcohol with a small amount of alcohol. Depending on the type, such a drink can be served both with meat and for dessert.

How to make plum wine at home

Experienced winemakers know that making wine from plums at home is a process almost identical to the technology for the production of wine drinks from grapes and other juicy fruits. Any recipe plum wine includes the following steps:

1. Preparation of raw materials - the fruits are carefully sorted, cleaned of dust and dirt. For the manufacture of such alcohol, dark varieties of berries are suitable, including wild plums, from which a delicious, slightly tart blackthorn is obtained. wine drink. You can make homemade wine from prunes, different interesting taste and aroma. To prepare a homemade plum alcoholic drink, you need to take only ripe, even slightly overripe berries. First, they must be sorted out, discarding rotten, wormy and moldy plums, since even minimal amount spoiled pulp can ruin an entire batch of wine. Before turning the fruits into juice, it is important to dry them a little in the open sun. Under the influence of scorching sun rays wild yeasts (fungi and bacteria) form on the surface of the berries, on which the entire process of making a homemade wine drink directly depends. If there are not enough bacteria drains on the skin, the wine base simply cannot ferment normally, and homemade wine will not work. For this reason, fruits harvested for winemaking should not be washed, so as not to wash off wild yeast. If there is dust, sand or other dirt on the berries, they must be carefully wiped with a clean, dry cloth. To obtain a wine drink, only plum pulp is used, therefore, seeds are removed from the fruit before juice is obtained.
2. Juice preparation - prepared plum pulp is mashed using any convenient device - a blender, juicer, food processor or a regular pusher. Then the resulting mass is diluted with cold boiled water, desired proportion- 1:1. Diluted plum puree is placed in a clean container, covered with gauze and left in a dark, warm place for two days. Every 6-7 hours the wort is stirred with a wooden spatula, combining the pulp with the separated liquid.
3. Fermentation. When the pulp is completely separated from the juice, and a characteristic foam with bubbles appears on its surface, this means that the must begins to ferment. It is necessary to strain the mass through a fine sieve or several layers of gauze to remove the remnants of the pulp and skin. At this stage, you should add wine-based sugar, following the selected recipe. To prepare a dry or semi-dry drink, take about 150-250 grams of sugar per liter of plum juice, and to obtain a semi-sweet or sweet wine, add 300-350 grams per liter. In order for the fermentation process to take place more actively, it is better to add only half of the sugar to the juice at this stage, and introduce the rest in parts every 4-5 days. To do this, pour a little fermenting juice, dilute sugar in it, after which the resulting syrup is mixed back into the wort. When the sugar is added and well mixed with the juice, the wort is poured into a clean bottle of suitable volume. During the fermentation process, the wine base releases carbon dioxide, which forms foam, so the vessel must be filled with liquid to ¾ of its maximum volume. A water seal must be installed on the wort container - it can be a purchased or home-made design, or an ordinary rubber glove with a small hole in one of the fingers. For normal fermentation, it is important to observe the optimal temperature regime– not lower than 18 and not higher than 26°С. The fermentation process lasts about 60 days, its completion can be judged by a deflated glove or if the installed water seal has stopped emitting gas, and a thick sediment has appeared at the bottom of the container with fermenting juice.
4. Maturation. When fermentation stops, young plum wine is separated from cloudy sediment and pour into a clean bottle. At this stage, you can taste the drink for sugar and sweeten it if desired. The strength of such a wine is approximately 9-12 degrees, but you can make the drink fortified (12-20 °) if you add a little vodka or alcohol (no more than 15% of the total liquid volume). This wine keeps better, but its taste is stronger and tougher. Plum wine at home is clarified for a relatively long time - it needs to be aged for at least 2-3 months, and preferably at least six months. The bottle with a young wine drink is closed tight lid(if sugar was added after separating the sediment, the vessel is kept under a water seal for the first week), then it is taken out into a dark, cool room. When a large number sediment liquid is periodically filtered, pouring through a tube into a clean container and trying not to touch the cloudy substance at the bottom. It takes 2-3 years to fully clarify a plum wine drink.

Plum wine recipes at home

If you decide to make plum wine at home, you will need berries dark varieties maximum ripeness, sugar, several bottles of a suitable volume and a water seal. The process of winemaking is simple, but lengthy, requires scrupulousness and accuracy. If you strictly adhere to all the above rules and strictly follow the chosen recipe, you will get a fragrant homemade alcoholic drink much tastier and healthier than purchased wines.

Classic recipe

Traditionally, plum wine is made from overripe berries, the pulp of which has lost its original density. Such fruits are easily mashed, sweet and fragrant, so an alcoholic drink from them turns out to be sweet and pleasant. Sweetness finished wine can be adjusted during the fermentation of the wort or add a little sugar to an already fully ripened and clarified drink to taste.

Ingredients:

• Hungarian plum - 6 kg;
• water - 5 l;
• sugar - 2 kg.

Cooking method:

1. Sort the slightly dried fruits, wipe with a dry cloth, remove the seeds, grind to a puree state.
2. Place in a clean container, combine with water, stir. Leave for 40-48 hours, periodically mixing the pulp with juice.
3. When fermentation begins, strain the liquid. Pour the resulting juice into a bottle, add 1 kg of sugar, stir, close the lid with a water seal. Leave for a week.
4. Then add the rest of the sugar, stir and leave to ferment under the lid for 2 months.
5. Drain the young wine from the sediment and age for at least 3 months.

Fortified

The strength of plum wine increases when strong alcohol is added to the wine base - then a fortified wine drink is obtained. It can contain from 12 to 20 degrees, depending on the initial strength of the young wine and the alcohol used. To fix plum wine, you can take vodka or 45 percent alcohol. Add strong alcohol fermented plum juice you need at the rate of 100-150 grams of vodka per 1 liter of young wine.

Ingredients:

• plum puree - 4 l;
• water - 4 l;
• sugar - 1.2 kg;
• vodka - 0.5 l.

Cooking method:

1. Mix plum puree with water in a clean bucket, cover with gauze, leave until a thick foam cap appears.
2. After the start of fermentation, separate the pulp, pour the strained juice into a glass bottle with a water seal. Mix half the sugar, leave for a month.
3. Filter young wine, add the remaining sugar, leave for another month.
4. When the fermentation process is completed, drain the fermented juice from the sediment, add vodka, and keep in a cool place for several months.

dessert

If you prefer soft and sweet dessert wines, you can make a delicious plum alcoholic drink with a high sugar content. To improve the fermentation process, you can add a little raisins to the must. This component will serve not only as an activator of fermentation, but also affect the taste of the finished wine, make it stronger and more aromatic.

Ingredients:

• plums of dark varieties - 7 kg;
• sugar - 1.8 kg;
• water - 1.5 l;
• raisins - 50 g.

Cooking method:

1. Sort the berries, wipe with a clean cloth, remove the seeds, mash.
2. Prepare syrup from sugar and water.
3. Combine plum puree, unwashed raisins and sugar syrup. Stir, leave to ferment for 50-55 days under a water seal or a glove.
4. At the end of the fermentation process, strain the resulting liquid through several layers of gauze, seal tightly, put in cool place 2-3 months for maturation.

spicy

To make the taste of plum wine more pronounced, interesting and unusual, you can add to the must spicy spices. Such a drink tastes a bit like port wine, but it turns out to be lighter and more aromatic. True, wine made according to next recipe, quickly deteriorates, so it must be consumed within a month. If you want to make a wine drink, you must long-term storage use a different recipe.

Ingredients:

• dried pitted plums - 2.5 kg;
• sugar - 1.3 kg;
• water - 3 l;
• Bay leaf- 3-4 pieces;
• cloves - 3-4 pcs.

Cooking method:

1. Crush the fruits, add half the water, spices, sugar. Put on medium fire, cook until a thick froth forms.
2. Turn off the heating, remove the foam, wait until it cools completely.
3. Pass the resulting mass through a press, drain the juice into a clean container.
4. Pour the cake with the remaining water, wring out.
5. Mix both liquids, strain, set to ferment for 3-4 days.
6. Then the resulting spiced wine bottle, cork, keep in a cool place for two weeks.

Plum Jam Wine

If among your preparations for the winter there are several cans plum jam, do not rush to throw them away - such sweet raw materials will be an excellent basis for making delicious homemade plum wine. Even if the jam has already fermented a little, it will not spoil the taste. finished product but only speed up technological process. Because in this case plums are already boiled with sugar, a handful of raisins should be added to the must to improve fermentation.

Ingredients:

• plum jam - 1.5 l;
• sugar - 1 tbsp.;
• raisins - 1.5 tablespoons;
• boiled water - 1.5 liters.

Cooking method:

1. In a saucepan combine boiled water cooled to 25 °, jam, raisins and half the sugar. Mix.
2. Pour the wort into a clean 5-liter glass container, leave for a week.
3. Collect the pulp, strain the rest of the liquid. Add the remaining sugar, stir, install a water seal, send to a warm place for fermentation for 30-40 days.
4. Then filter, pour into clean jar close the lid tightly. Keep at a temperature of 6-16 ° for six months.

From juice

Fragrant plum alcoholic drink can also be prepared from concentrated juice. This product is hard to find on the shelves. regular stores, but can be purchased on specialized sites that sell materials for winemaking. Along with the juice, you will have to order wine yeast for the normal fermentation process and dextrose instead regular sugar to make the drink as tasty and healthy as possible.

Ingredients:

• concentrated plum juice - 3 l;
• wine yeast - 7 g;
• dextrose - 1 kg;
• filtered water - 18 l.

Cooking method:

1. IN fermentation tank pour in concentrated juice and water, add dextrose, mix thoroughly until the crystals are completely dissolved.
2. wine yeast spread over the surface of the liquid.
3. Close the container tightly with a lid, install a water seal. Leave at room temperature 8-10 days before the end of fermentation.
4. Then filter the young wine, pour into a clean bottle, put in the cold for maturation. Maintain at least 3 months.

Video

Due to the fact that plums are universal fruits, any plum wine recipe. So, both red wine and white wine are made from them, “armed” with bright blue or, respectively, yellow fruits. Plum fortified table drink is rich, fragrant, sweet. Although blue varieties fruits give more strong wine; and yellow is light. The product of winemaking from plums is difficult to attribute to masterpieces culinary preparations. It is often used as a harmonious aperitif to meat dishes, or it is served at the end of the meal as an ordinary dessert or liqueur wine. In any case, this drink is extremely useful for anemia and diseases of the blood vessels.

The features of plum fruits for winemaking are also in the fact that the mentioned fruits naturally contain a lot of sugar. And adding sand-sugar to the fermentation product is not necessary! And also they have their own gelling substances (including pectin). That's why winter preparations of them are always somewhat gelatinous (for example,). But for wine it is difficult to “separate” exclusively the juice, and the liquid used will certainly have pieces of pulp. Someone will consider this a disadvantage; others, on the contrary, like such an unusual consistency.

Plum Wine Recipes: Classic

On homemade plum wine recipe be sure to choose slightly overripe fruits with juicy pulp and easily detachable bone. If it allows free time, then it would be good to dry the fruits in the open sun, spreading them on a baking sheet or other flat surface and leaving them for a couple of days. As a result of such “aging”, they acquire a spicy smoked flavor, which is also transferred to the wine. The prepared ingredients are pitted, and the unwashed halves are folded into bulk dishes.

Next, the workpiece is crushed to a puree, almost homogeneous state. Filtered water is added to it in a ratio of 1: 1. The container with the contents is covered with a towel and placed in a warm place for fermentation.

After a couple of days, foam will appear on the surface, preparing that easy plum wine recipe began to ferment actively. Visually, gas bubbles should come out actively. After keeping the wort for 3-4 days, it must be filtered. And merged pretty thick juice pour into a glass bottle to continue natural fermentation. At this stage, you can fall asleep granulated sugar who likes sweet drinks, like, for example,. Based on the type of wine being prepared - dry or semi-dry, semi-sweet or dessert - the "sweetener" is added in the following quantities:

For dry and semi-dry, 0.2-0.25 kg of sand per liter of wine material is placed;

For sweet and semi-sweet - 0.35-0.4 kg / l.

Sugar is hung in a container until the grains are completely dissolved. After that, the bottle is closed more tightly with a water seal, and left to ripen at room temperature for a month and a half. A water seal will help to freely remove carbon dioxide from the container, and limit the contact of the workpiece with air (which will lead to product spoilage).

The technology is coming to an end How to make wine from plums. Recipe» removing plum brandy from the sediment, that is, decanting. Young wine is ready! They can be treated immediately, or left to ripen, which takes about two to three months and makes the drink stronger. But even this time is not enough for the liquid to finally brighten and become transparent. Thick plum wine with high content pectin will be cleared only after 2.5-3 years.

Plum wine recipes: with yeast

Same classic version perform with the inclusion of yeast to the main products. So, for 10 kilos plums per "Homemade Plum Wine" step by step recipe put about 2 kg of sugar sand and 50 g of "live" yeast (not instant).

The fruits are washed according to the method, the bones are cleaned out of them, after which the blanks are folded into the cooking pan. The fruits are poured with a small amount of water and boiled over low heat, bringing them to a moderate softening. Then the soft halves are rubbed on a sieve, and chopped yeast and granulated sugar are mixed with them. The resulting mass is thoroughly mixed until the grains and yeast are dissolved, and you can put it in a container where fermentation will take place. The neck is covered with a water seal or a pierced rubber glove.

The prepared container with the wort is transferred to a warm room. When the fermentation of the wine material is completed, the liquid is drained from the sediment, additionally sugared to taste and then intensively mixed. The purified drink with added granulated sugar should still stand-ferment for about 3 days. And finally, young homemade plum wine (simple recipe) can be filtered and sealed in glass bottles. If the described recipe is to the taste of lovers of homemade fortified wines, then it is necessary to take note that viburnum is prepared in the same way.

Slivovitz is perfect for all sorts of wine-making experiments. And the following culinary methods will prove it. After all, wine material is often combined with different interesting additives, bringing spice and astringency to the taste of the drink, enhancing and refreshing its aroma. All these bold interpretations can be seen in " Plum wine. Video recipe". So, great additions will become: apples, rowan berries, peaches, cherries, raisins, etc. From spices choose cinnamon, cloves or vanilla. By the way, these components also accompany conservation. So these combinations have already been tested! And their pleasant berry-fruity notes managed to win many fans.

Plum wine recipes: with cinnamon

The classic version of plum brandy is well diluted with ground cinnamon. Ingredients on plum wine recipe at home become: 10 kilos blue plums, 3 liters of water, 20 g of cinnamon and 4 kg of granulated sugar.

Fruits of a certain variety (blue fruits are selected for table red wine) are rinsed in cool water, "freed" from the stones, put into a bottle and sprinkled on top? part of the measured sugar. Without mixing, all this is left warm for 3-4 days for the initial fermentation. And from the rest of the sand ground cinnamon and the indicated volume of water, syrup is brewed. After boiling, the sweet liquid must be cooled and poured into the infused plum wort, closing the neck tightly with a water seal.

At the end of the fermentation process, plum brandy is decanted from the settled cloudy sediment. By the way, the end of fermentation can be determined by the cessation of excretion carbon dioxide and the absence of bubbles in the liquid. fortified drink home production additionally filtered before dry bottling. A cool place is great for storage, where there are various winter sunsets, including. Over time, sediment will also fall to the bottom of the bottles; it is removed by the same pumping into a clean container. The straining technology and other stages of winemaking are described “Homemade plum wine. Simple recipe" video and other video clips homemade slivovitz.

Recipe 4 - blending with peach

Enough good option pairings of plums with peaches. In addition, vanilla is added to the fruit. And the aroma of such a drink will amaze anyone with its unsurpassedness! Of the components for it, you will need: 7 kilos of fleshy ripe plums and 3 kg of juicy peaches, 3 kilos of sand-sugar, 4 liters of water and 3 g of vanilla.

Begins "Wine from plums" recipe from the selection of fruits, which are then washed, pitted, and, if possible, thoroughly kneaded in an enamel bowl (in no case metal) until smooth. Although for the experiment you can just cut them into small slices. Next, the fruity plum-peach mass is supplemented with vanilla and poured with sugar syrup that has been pre-cooked and has had time to cool.

The mixture is laid out in a bottle, on the neck of which a rubber glove with pierced fingers is put on, and left for high-quality fermentation in a fairly warm room; but not too hot, otherwise the wine material will turn into vinegar or quickly ferment, which in both cases will adversely affect the result of winemaking. It is convenient to observe the fermentation process and its completion on the glove (it will deflate and fall off). After 1 month, the fermented wort is filtered. After sampling, it must be sweetened (if necessary).

The “purified” liquid is poured into a clean bottle (and again the glove closes the neck) and ferments for another week and a half, and then it is carefully decanted from the settled sediment. Ripens "Homemade plum wine" recipe with a glove in bottles, which are bottled after filtration.

Recipe 5 - with raisins

They are considered an excellent treat. This is a great way to save them for the future, and original delicacy. But not less interesting blank- slivovitz with raisins and prunes. Smoked fruits make a rather sharp but appropriate accent, and dried grapes complements it and speeds up the fermentation process. For 10 kilos of plums for a drink, you will need to take 200 g of raisins and 100 g of prunes, water and 3 kg of sand-sugar.

Sorted for workpiece fresh fruits to begin with, they move, rinsed in cool water, drain from excess moisture, and bones are removed from them. Peeled prunes are also washed under a cold stream and finely chopped. After fresh fruits you need to pour some water, covering all the fruits in level, and boil until softened. Then they should be wiped on a sieve or a “thick” colander, and the resulting puree should be poured into a separate bowl.

TO plum puree crushed prunes are poured, raisins washed and briefly soaked in warm water, as well as granulated sugar. All these components are mixed, and a glass container is filled with them, where they will ferment. At the same time, the container is closed with a special stopper for gas outlet. Upon completion of the process "Wine from plums at home" a simple recipe advises to drain the upper liquid from the cloudy sediment, and, if possible and if there is free time, filter it. Having poured the drink into bottles, they are tightly closed with corks and transferred to a dark, cool place to mature for 2-3 months.

Recipe 6 - with cherries

Next "Wine from plums" step by step recipe offers a good option, which is a plum-cherry mixture. It will perfectly fit into or any other holiday. To prepare a drink, you can use the following ingredients: 5 kilos fresh plums, 2.8 kg of sand-sugar, 1 kilo ripe cherries and 800 ml of filtered water.

Fruits for a homemade drink are rinsed in cold water and, without pitting, are transferred to a voluminous and high glassware. Then they should be washed a little, rubbed with a wooden stick or pestle, and you can add sugar to them and pour in water. The neck of the container is tied with gauze or thin linen.

After two days, the dishes with the contents that have begun to ferment are closed with a water seal and left in this position for 25-30 days. Completed pitted plum homemade wine recipe filtered and "refueled" with sugar if necessary. And again, the container is removed for 1.5-2 months in a dark place for fermentation and aging, after which the liquid before pouring into suitable glass bottles be cleaned again.

By the way, some people are interested Pitted plum wine recipe, resulting in fortified drink. For him, 12 kg of plums, water, sugar sand and 6 liters of vodka are taken (you can count and use “pure” alcohol). fruits in specific case be sure to wash, as on, and dry. After the fruits are slightly kneaded and poured into a suitable container, poured with vodka and infused for 20 days in a warm place. Liquid is drained from the resulting tincture. And this time the pulp is poured with hot water so that it covers the contents of the container. The workpiece is cooled and carefully squeezed out. A syrup is prepared from the squeezed liquid and sand, taken in a ratio of 1: 1. The drained tincture is added to the resulting syrup; they are mixed and poured into a bottle. The container is covered with a water seal and the wine is fermented for 2-3 weeks. Fortified slivovitz is poured into bottles and closed with corks.

Plum wine is considered one of the most democratic. Its production is relatively inexpensive, it takes a little time, since there is quite a lot of sugar in the plum to provide intensive fermentation. Nevertheless, it has a fairly harmonious taste and aroma. Table plum wine can be served with meat dishes instead of grape wine, sweet - with desserts. Many make wine from plums at home, because it does not require great winemaking skills. You just need to study the features of the technology and choose your favorite recipe.

The subtleties of technology

Suitable for winemaking different varieties plums are especially good for this purpose wild plum. Experts say that original bouquet can be obtained by combining several plum varieties: for example, if you combine two parts of mirabelle plum with one part of ordinary blue, you get a rich wine Pink colour, reminiscent of nutmeg in taste and aroma. Whichever variety is chosen, the technology for making wine will be identical.

• For the production of wines, overripe berries are needed, which are already beginning to fall, and at the very stalks have a slightly wrinkled skin. Additionally, plums need to be laid out in the sun and left for several hours - then the wine from them will turn out sweeter.
• Plums cannot be washed: bacteria live on their surface, which will make fermentation possible without the additional use of yeast.
• Bones will have to be removed from the fruits, as they contain harmful substances.
• The characteristic of the plum is high content jelly-forming component - pectin, which is why the most difficult in the production of wine from this berry is considered to be juice. To maximize its yield, the crushed pulp of the plum is poured with water or hot syrup, the fermentation begins, and only a few days later the juice is squeezed out of the pulp.
• The process of subsequent fermentation takes three weeks on the strength, but much more time is needed for clarification. If you try to wait until the wine is completely clarified, it will take a couple of years. Therefore, they bottle it without waiting for it to happen. Artificially lightening plum wines is not worth it, because of this, when interacting with light, they acquire an unaesthetic brown tint. If you want to get clarified wine by all means, then blending is necessary: ​​adding a fifth of apple or pear juice save the situation.

The rest of the preparation of homemade wine from plums will depend on the chosen recipe.

plum table wine recipe

• plum - 10 kg;
• water - 1 liter for the same amount plum pulp;
• granulated sugar - 0.1 kg per 1 liter of must, if you want to get table wine, 0.2 kg per 1 liter of must for semi-dry wine, 0.3 kg per 1 liter of must for semi-sweet.

Cooking method:

• Peel unwashed plums, put them in an enameled tank or basin, knead with your hands or, even better, with a wooden press, measure the volume of pulp.
• Measure the same amount clean water. If tap water is used, then it must be filtered or boiled and cooled. Spring water does not need to be boiled or filtered. Pour plum pulp with water.
• Cover the tank or basin with cheesecloth to keep out insects and place in a warm place to ferment. The temperature is needed in the region of 22-24 degrees. Every 8 hours, open the gauze slightly and mix the liquid with a wooden stick, drowning the pop-up pulp.
• After three days, drain the liquid, collect the pulp in a linen bag and squeeze the juice out of it. If the house has a screw press, then use it. Combine the squeezed juice with the drained liquid. Measure the volume of the wort.
• Measure the required amount of sugar, add to the wort, pour it into a 20-liter glass bottle, put on a rubber glove with a pierced finger on top or install a water seal.
• Put for fermentation in a dark room with a temperature of 20-24 degrees. Fermentation will continue for 2-3 weeks, perhaps a little longer. A sign that it has ended will be a dropped glove (the water seal will stop gurgling).
• Drain, separating the sediment, into a clean container, seal it well and leave for another six months.
• Filter the wine and bottle. It will still remain cloudy, but it will already be quite pleasant to drink it.

According to this recipe, a wine with a strength of 10-14 degrees is obtained.

Healing plum wine

• plums - 10 kg;
• boiled or pure spring water - 8 l;
• sugar - 1.5 kg;
• raisins - 2 kg.

Cooking method:

• Remove the stones from the plums, put the pulp in a large enameled container. You don't need to wash the berries.
• Pour 5 liters of water, cover with gauze, leave to ferment for three days, stirring several times a day.
• Heat the remaining 3 liters of water to 30-35 degrees. Pour raisins with sugar in the amount of 0.5 kg, fill with water and also leave for three days.
• Squeeze out the juice from the plum pulp, pour into it the liquid in which the raisins were soaked. Put in the rest of the sugar.
• Pour the wort into a glass bottle in which it will ferment. It should have enough space for fermentation (at least a quarter of the volume), you need to close it with a water seal.
• After fermentation is complete, pour the wine into another bottle, trying to get as little sediment as possible into it. Cork the bottle.
• After 3 months, filter and bottle.

Wine prepared according to this recipe cleanses and strengthens blood vessels; it can be drunk instead of grape wine.

Dessert table wine

• plum - 8 kg;
• clean water - 1 l;
• granulated sugar - 1 kg.

Cooking method:

• Peel ripe plums from the stones, put in a glass or enamelware. Mix well.
• Heat the water to 40 degrees, pour the drain.
• Cover the container with a thin cloth, put it in a warm place for fermentation. Remember to stir twice a day.
• After 5 days, squeeze the juice out of the pulp, mix it with sugar, place in bottles with a water seal.
• After about 3 weeks, when the fermentation is over, drain the wine, getting rid of the sediment, place it again in a large bottle, this time sealing it tightly.
• After a month, filter, bottle.

Fortress ready drink will be 13-15 degrees.

Fortified plum wine

• plum - 1 kg;
• sugar - 0.4 kg;
• alcohol - 0.3 l;
• water - 2 l.

Cooking method:

• Wash ripe plums, remove the seeds from them.
• From 0.2 kg of sugar and 1 liter of water, boil the syrup.
• Pour boiling syrup over berries.
• Cover with a lid and warm with a blanket.
• Drain the syrup after 8 hours.
• Boil another serving of syrup from the remaining sugar and water. Pour the same berries, wait until it cools down, and pour into the same container where the first portion of the syrup is located.
• Pour in alcohol and leave covered for 2 weeks.
• Drain, getting rid of sediment, distribute into bottles, close them and store.

You will get a wine with a strength of 15-18 degrees. The longer it is stored, the tastier and more aromatic it becomes.

Spicy plum wine

• plum - 2 kg;
• water - 3 l;
• sugar - 1 kg;
• bay leaf - 3 pcs.;
• cloves - 5 pcs.

Cooking method:

• Without washing the berries, remove the seeds from them, put the pulp in an enamel basin, pour in 0.5 liters of water, crush the berries.
• Add 1.5 liters of water, bay leaf, cloves and sugar. Put on fire.
• Cook until foam appears, remove the foam, turn off the stove, wait until it cools down.
• Squeeze out the liquid from the resulting mass using a press.
• Pour the pomace clean water in the amount of 1 liter, squeeze again.
• Mix both portions of the resulting liquid, strain through a sieve.
• Place in a barrel and leave for 3-4 days.
• Pour into bottles, close them and leave for another 12 days.

That's why old recipe manages to make a wine that tastes like port wine, but lighter. It should be drunk within a month, as it is not intended for long-term storage.

Plum wine is economical if you make it yourself at home. At the same time, it can replace grape wines.