Cherry plum wine: 3 recipes at home
You can take any kind of cherry plum for making wine: yellow, purple or red. But experienced winemakers recommend using apricot or red cherry plum, as it has the highest sugar content.
Cherry plum makes excellent dessert and fortified wines. But cherry plum has a high pectin content, and young wine needs to be drained from the sediment for a long time, but the result will exceed all your expectations.
They also make it from cherry plum: liqueur, liqueur, tincture
Simple cherry plum wine
To make a dry wine, you need to take less sugar, about 200 g, for semi-dry 250 g, for semi-sweet 300 g, and for sweet 350 grams of granulated sugar.
Ingredients
Cherry plum - 3 kg
Granulated sugar - 350 g
Water - 4 liters
Raisins - 100 g
Method of preparation
To make wine, you don't need to wash the cherry plum, as it is home to wild yeast, which triggers the process of natural fermentation.
Sort out the cherry plum, remove the stalks, leaves and spoiled berries. Then we mash it with our hands or a wooden spatula (the bone must remain intact, otherwise the finished drink may be bitter).
Put the prepared cherry plum fruits in a glass container, add water and unwashed raisins (the bacteria on them will accelerate the fermentation process, but you can do without them if you wish). Cover the neck with gauze and place in a dark place for 2-3 days with a temperature of 21 to 29 degrees before fermentation begins.
As soon as the first signs of natural fermentation appear (hissing, sour smell and foam), drain the cherry plum juice and squeeze the pulp well with cheesecloth.
Add granulated sugar to the container with the fermented juice, mix thoroughly and put a water seal or a clean glove with a small hole in the finger (the container should be filled to 3/4 of the container volume). We send our future wine to a dark place with a temperature of 18 to 25 degrees for 15-45 days.
As soon as the fermentation process is over, carefully drain the young wine from the sediment and filter it using a homemade and purchased filter. Pour into glass bottles.
Before tasting, we keep the wine in a cool dark place for at least 2 months.
If the sediment falls out again, repeat step 6.
Polish wine from cherry plum
Polish wine can be made using wild yeast or special wine yeast. Consider two cooking options.
Ingredients (option 1)
Cherry plum - 8 kg
Granulated sugar - 2.8 kg
Water - 4.5 liters
Citric acid - 5 g
Top dressing for yeast - 3 g
The method of preparation
To make wine, cherry plum does not need to be washed, because wild yeast "lives" on it, they start the process of natural fermentation.
We sort out the cherry plum, remove the stalks, leaves, seeds and spoiled berries. Blend with a blender or pass through a meat grinder.
Cover the container with the prepared berries with cheesecloth and put it in a warm place until fermentation begins, it will take 2-3 days.
As soon as the first signs of natural fermentation appear (hissing, sour odor and foam), the cherry plum juice must be drained, and the pulp must be well squeezed out with cheesecloth.
Add water, citric acid, half of the granulated sugar and fertilizer to the vessel with the fermented juice (if it is not possible to buy fertilizer, then the wine can continue to be prepared without it) and then put a water seal or a clean glove with a small hole in the finger.
After 14 days of active fermentation, drain the liquid from the sediment, add the remaining sugar and the second half of the top dressing, re-install the water seal for another 2-3 weeks.
After 2-3 weeks, repeat step 6 and, after installing the water seal, move the container to a cool place until fermentation is complete.
It is advisable to drain young cherry plum wine from the sediment during the year, this procedure should be repeated monthly (it may take less time and in 5-6 months the homemade wine will not throw out sediment).
Now cherry plum wine can be bottled. It is best to store the finished product in the cellar. The strength of the drink is around 17 degrees.
Ingredients (option 2)
Cherry plum - 8 kg
Granulated sugar - 2.8 kg
Water - 4.5 liters
Citric acid - 5 g
Feed for yeast - 3 g
Wine yeast - 1 sachet
The method of preparation
Repeat the first 2 steps from option 1.
Make a simple mash from a third of granulated sugar and a third of water sugar syrup.
Mix the cooled syrup with the prepared cherry plum, cover with cheesecloth and put in a dark place for 2-3 days.
After the specified time has elapsed, pour the fruit syrup into a separate container, and pour the cherry plum with new sugar syrup made from half the remaining sugar and half the water, cover with gauze and put in a dark place for 2-3 days.
After 3 days, drain the syrup again, add the remaining water to the berries, mix thoroughly and pour the resulting juice into a container with fruit syrup, and squeeze the cake through cheesecloth.
In the prepared wort, add fertilizer and wine yeast, put a water seal or a clean glove with a small hole in the finger. Transfer the container to a warm place until the yeast first precipitates.
Pour off the young wine from the sediment, add the last part of granulated sugar, re-install the water seal until the yeast precipitates again.
Drain the wine again from the sediment, put a water seal and transfer it to a cool, dark place until fermentation is complete.
Next, repeat steps 8 and 9 from the first version of the recipe.
American cherry plum wine
The American technology for making cherry plum wine at home resembles the classic technology from grapes. And it's not difficult to do.
This recipe uses pectinase, an enzyme that breaks down pectin and allows juice to separate from fruits with a high pectin content.
Ingredients
Cherry plum - 2.8 kg
Granulated sugar - 1.4 kg
Water - 4 liters
Wine yeast - 1 sachet
Yeast fertilizer - 1 tsp.
Pectinase - 1 tsp.
The method of preparation
Sort the cherry plum, remove the stalks, leaves and spoiled berries. Then add 1 liter of water and knead it with your hands or a wooden spatula (the bone should remain intact, otherwise the finished drink may be bitter). Leave for 2-3 hours at room temperature.
After the specified time, add the remaining water and pectinase to the container with cherry plum. Cover with gauze and transfer to a dark, cool place for 2-3 days.
After 2-3 days, strain the juice through a sieve or cheesecloth and bring to a boil. As soon as the liquid begins to boil, remove it from the heat and pour in granulated sugar. Stir and cool to room temperature.
Add fertilizer and wine yeast to the cooled syrup, put a water seal or a clean glove with a small hole in the finger. Transfer the container to a dark place and leave it for 4-6 weeks until the fermentation process is complete.
As soon as the wort has stopped showing all signs of fermentation, drain it from the sediment.
It is advisable to decant young cherry plum wine during the year, this procedure should be repeated monthly (it may take less time and after 5-6 months the homemade wine will not throw out sediment).
Now the cherry plum wine can be bottled. It is best to store the finished product in the cellar.
Update: 31.10.2017
Category: Wine and Vermouth