Wine made with your own hands will be much healthier and tastier than the one bought in the store. There are no chemical additives in homemade wine, because it is made from fruits harvested in its own garden. Such a drink can be prepared not only from grapes, but also from apples, cherries, pears, currants, gooseberries and other fruits and berries. Good wine comes from plums.
Instructions
Step 1
Select only ripe fruits, but never wash them. The skin contains natural yeast, which is needed for better wort fermentation. Squeeze out the juice with a press or juicer. If the plums are dense, crush them for better separation of the juice, add 0.5 liters of water and 100 g of sugar to 1 kg, then put in a warm place for a little fermentation. After a few days, you can easily separate the juice from the pulp with a press.
Step 2
Make a starter culture by pouring 300 ml of warm water with 200 g of unwashed raisins. Add 50 g of sugar, stir until it is completely dissolved and let it ferment. You can also add a handful of mint raspberries. The sourdough is prepared for 3-4 days. Drain the liquid and use it immediately when making wine.
Step 3
Mix the juice with sugar in a 3: 1 ratio. If you take more of it, fermentation will take longer. Also, take into account the sugar content in the fruits themselves, if the plums are sour, then the rate should be increased. Also, if you want to get a sweet wine, first dilute only half of all the sugar in the juice, and after about a week from the start of fermentation, gradually add the rest.
Step 4
Pour the starter culture into the wort bottle and close the water seal. It can be a cotton plug with a flexible tube, one end of which is dipped into a vessel with water. During fermentation, carbon dioxide will be released through it, and young wine will avoid contact with oxygen. Place the bottle in a dark, warm place (20-24 degrees).
Step 5
Check the fermentation process, the tightness of the water lock. When bubbles cease to stand out, and the wine begins to lighten, drain it with a thin hose from the sediment. Pour into a new vessel up to the very neck and plug with cotton wool. Put it in a cold cellar for a day, then replace the cotton with a cork and fill it with paraffin. Store the wine in a horizontal position for another 3 months, after which the drink will be finally ready.
