Wine made from persimmons: 2 recipes at home

Persimmon wine turns out to be bright, pearly amber, with a delicate honey aroma and a mild sweet taste.

Persimmon wine based on sourdough

You can replace the starter with yeast. Instead of acid, fresh lemon juice is acceptable. The taste and flavor of the finished wine improves with aging.

Ingredients

1. Persimmons - 1.5-2 kg

2. Raisin sourdough starter - ½ liter

3. Sugar - 2.3 kg

4. Nutmeg - 1-2 pinches

5. Citric acid - 40 g

6. Boiled water - 9-10 liters

Making the starter for the recipe

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

2. Add 2 tablespoons of sugar and cover with water.

3. Leave it warm for several days.

Method of preparation

1. Peel the fruit, remove the seeds, and cover the pulp with warm water.

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

3. Pour lemon, spices, sourdough starter into the mixture, let it brew.

4. At the end of fermentation, pass the drink through a cloth twice or three times, tint with caramel sugar, transfer to a cool place.

5. Keep for at least a month.

Persimmon wine based on natural fermentation

Ingredients

1. Persimmons - 4-6 kg

2. Water - 6 liters

3. Sugar - 1.8 kg

Method of preparation

1. Prepare a mixture of sugar and water sugar syrup.

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

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

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

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

6. At the end of fermentation, remove the wine from the sediment and pour into containers.

7. Transfer to the cool for at least 1 month.

Update: 16.11.2018

Category: Wine and Vermouth