Plum Jam Wine

86 days +60 days for fermentation

1. Boil water, cool.
2. Prepare raisins (do not wash).
3. Put the old jam in a three-liter sterilized container. It should occupy 1/3 of the banks. Pour with cooled water. All liquid should not reach the neck of the jar by a third.
4. Pour raisins into a jar, mix everything.
5. Cover the jar with a lid, place in a dark and warm room for fermentation. Leave there for three days.
6. After this time, when the foam appears on the surface, mix all the contents. Again put in the same place for 3 days.
7. After 3 days, drain all the liquid. Throw cake. Close the jar with a water seal, leave the wine to ferment in a warm dark place for 2 months.
8. Strain again, the sediment should remain at the bottom.
9. Taste, you can add sugar if you wish.
10. Pour wine in a convenient container. A wine drink prepared according to this recipe is best left in the cellar or refrigerator.

Wine made from plum compote

85-6 hours +90 days for fermentation

1. Open a 3-liter jar with compote, strain the liquid, remove the berries.
2. Prepare a leaven from unwashed raisins to create conditions for natural fermentation: grind raisins with sugar, add the resulting slurry to a compote (250 ml) heated to + 40 ° С.
3. Cover the pan with gauze and leave in a warm place for 5-6 hours until active fermentation. A slight hiss and sour smell will appear.
4. Pour the sourdough into a bottle or jar, add the remaining compote.
5. Close the container with a water seal or a glove punctured with a needle.
6. Leave the container in a dark room.
7. When the fermentation stops, strain the wine carefully so that no sediment gets.
8. Pour the young wine in a clean container, send to a cool place for 3 months for fermentation.

Classic plum wine

Important! Plums for cooking wine do not need to be washed, because their skin contains special fungi that contribute to the fermentation process.

82 weeks +60 days for fermentation +3 months for ripening

1. Sort ripe dark fruits, leave only intact. Do not wash, dry or wipe dry.
2. Leave the plums in the sun for three days.
3. Take out the bones.
4. Grind the fruits in a blender or twist in a meat grinder.
5. Transfer the mashed potatoes to a three-liter jar, add water and mix.
6. Fold the cheesecloth in several layers, cover the neck, place in a warm place for 2-3 days. The air temperature should be at the level of +23 ... + 25 ° С. During this period, the wort needs to be mixed, about 3-4 times a day.
7. When fermentation begins, you need to strain the plum mixture through cheesecloth, folded in several layers, into another clean jar. You get juice, you need to add 1/2 part of all sugar to it.
8. Close the jar with a water seal, send the container to a dark room.
9. On the 5th and 10th day of fermentation, add another half of the remaining granulated sugar to the plum mixture.
10. Close the container with a water seal, leave it indoors at a temperature of +22 ... + 25 ° С for 2 months.
11. After the specified time, strain the drink in a clean vessel.
12. Decant the drink, that is, give wine the opportunity to “breathe”.
13. Cork the vessel, leave the wine drink to ripen in a cool room for 3 months.

Recipe for plum wine without water

81 months + 35–40 days for fermentation +3 months for ripening

1. To sort out fruits, do not wash. Knead well, leave the bones.
2. Transfer the resulting mixture into a container, cover the neck with gauze, set in a dark, warm place.
3. Every day the substance needs to be mixed. After about 4 days, active fermentation will begin.
4. On the 5-6th day, the wort should be filtered, adding 2/3 of the intended sugar to it. When laying sugar, you need to take into account the sweetness of the plums themselves, so the rate can be slightly increased or decreased.
5. Pour the mixture into a large saucepan and heat over low heat, stirring until the sugar is completely dissolved (the heating temperature should not be higher than + 40 ° C).
6. Set aside the pan until cool, pour the plum liquid into a clean bottle or jar, cover the neck with gauze.
7. Place the container for 20 days in a dry, dark place. Air temperature should be between +18 ... + 25 ° C.
8. When the twenty-day period expires, the roaming substance should be filtered.
9. Add the remaining sugar, mix, close with a water seal.
10. Place the bottle in a dry, dark place for 35–40 days.
11. After the specified time, the wine is bottled, bypassing the sediment.
12. Ripening and decantation of a young wine drink finally takes place in a cold room at a temperature of +6 ... + 15 ° C for at least 3 months.

Pitted plum wine

1210 days + 1.5–2 months for fermentation +3 months for ripening

1. Sort ripe plums, remove rotten ones, wash selected fruits.
2. Wash your hands (for this recipe - this is a prerequisite). Separate the juicy part of the plum from the stone (do not throw them away). Knead the flesh with your hands to make mashed potatoes.
3. Split the bones into 2 parts, remove the kernels.
4. Transfer the prepared homogeneous plum mass and kernels to a wide-necked container.
5. Pour the entire substance with cold water (1 part water to 1 part puree).
6. Add sugar (for every 1 liter of liquid should be 50 g of sugar). Mix everything well.
7. Cover the neck of the bottle or cans with gauze, move to a dark room with an air temperature of +19 ... + 22 ° C.
8. In the first three days, the wort needs to be mixed 3 times a day. Each time, mixing the wort, you should try it for an almond flavor. If it becomes pronounced, then the kernels of the seeds must be removed.
9. After three days, all contents must be filtered. Throw cake.
10. In the liquid that remains, you need to add sugar, based on previous proportions. Mix everything, pour into the existing container 2/3 for further fermentation, close with a water seal.
11. Move the container to a dark place where the air temperature should be at +19 ... + 22 ° C.
12. After 5-6 days, sugar syrup should be added to the future wine. It should be done in this way: pour 1 liter of wort from the container, add 50 g of sugar to it, mix well and pour back into the container. Mix everything, close with a water seal.
13. After about 1.5–2 months, the liquid should become transparent, the sediment should sink to the bottom.
14. Young wine must be carefully drained into the container through a tube so that the sediment does not rise up. At this point, sugar or alcohol can be added to the beverage for strength (optional).
15. The filtering procedure can be repeated every 10-20 days until the wine is fully ripe. The full ripening period lasts at least 3 months.
16. Keep the finished drink in the cellar or refrigerator. The longer the wine is infused, the better its taste.