3 easy recipes for making persimmon wine at home
Many people love persimmon for its astringent taste, pronounced orange color, fragrant aroma. The fruit is rich in sugar, proteins, vitamins. The fruits are rich in iodine, magnesium, potassium. Sweet, slightly tart, aromatic orange persimmon wine will appeal to many gourmets. Amber colored alcoholic drink will decorate any festive table.
The subtleties of cooking
Subject to all preparation conditions, the wine has an amber color, fruity aroma, excellent taste with honey tints.
You can get a quality drink by observing the following rules:
- Ripe persimmons are used for manufacturing. Choose fruits with moderate astringency to improve the taste of the wine.
- First, the fruits are sorted, rotten, cracked, damaged specimens are eliminated. If the damaged area is small, it must be cut out.
- Mold and pathogenic microorganisms often grow in wort. Infection can be prevented by sterilizing instruments and containers with boiling water.
- It is strongly not recommended to use fruits that have fallen from a tree - acetic acid is formed in them, which accelerates fermentation, impairs the taste of the product.
- Wine is made immediately after the harvest. On the second day after plucking from the tree, the fruit begins to ferment. If it is not possible to immediately prepare a drink, the persimmon is placed in the refrigerator or freezer.
- Thorough washing of the fruit helps to remove white plaque - it spoils the taste of the drink.
Washing is carried out under running water to prevent the loss of aromatic and sugar substances from fruits. At the last preparatory stage, seeds and stalks are removed from the persimmon. If this is not done, the wine will taste bitter.
How to make persimmon wine at home
Fruit preparation means washing, peeling, slicing. It is necessary to sterilize working tools, containers in advance by pouring boiling water over them. Below will be presented current recipes that allow you to make high-quality, delicious wine.
A simple sourdough recipe
To prepare the starter culture, you need to grind unwashed raisins. In a saucepan with a volume of 0.5-1 liters, mix raisins, sugar (2 tbsp. L.), Water (500 ml). The mass is left for 4-5 days in a warm place to accelerate fermentation.
To prepare wine, you need to stock up:
- persimmon 2 kg;
- sugar 2.5 kg;
- sourdough 0.5 l;
- nutmeg 2 pcs.;
- water 9 l;
- citric acid 50 g.
Step by step cooking:
- Fruits are washed, cut into slices, pitted, poured with water heated to 40 aboutFROM.The pot is placed in a warm place for 5-6 days.
- Persimmons are squeezed out, mixed with sugar, citric acid, spices, sourdough, set to ferment.
- After the end of the fermentation process, the drink must be filtered. Caramelized sugar is used to color the wine.
The product is infused in a cool place for 2-4 months to improve the taste and aroma.
Naturally fermented
Making wine is impossible without:
- persimmons 3 kg;
- sugar 700 g;
- water 2.5 l;
- citric acid 5 g per 1 liter of wort;
- wine yeast for 6 liters of wort.
Cooking technology:
- The washed persimmons are cleaned, cut into small pieces, sent to a blender bowl, and crushed to a puree state.
- The mass is transferred to a plastic bowl. Next, sugar (350 g) is mixed with cold water, poured into the fruit mixture.
- The gruel is stirred with wine yeast, covered with a waffle towel, taken to a place where the sun's rays do not fall.
- After 3 days, fermentation will begin, at which time the mixture is stirred. Then the wort is filtered through a gauze section, poured into bottles.
- The liquid is mixed with sugar (150 g), citric acid. Next, you need to take care of installing a water seal, take the wine to a dark area for 1-2 months.
- 7 days after the start of fermentation, the remaining sugar (150 g) is poured into the liquid, the container is tightly closed, and infused.
At the 3rd month, the drink is poured into a clean bottle through a silicone tube. The remaining thick is drained, thrown away. Over the next 2 months, the wine is tasted, mixed with sugar, alcohol. The drink ripens within six months, until ready it is stored in a cellar or refrigerator.
With a nutmeg accent
The taste palette of wine is revealed when persimmons are combined with other ingredients, in particular with spices.
To create an alcoholic beverage, you will need the following components:
- persimmon 2 kg;
- citric acid 50 g;
- nutmeg 2 pcs.;
- granulated sugar 2.5 kg;
- raisins 1 glass;
- some soda and burnt sugar (for testing).
Step-by-step cooking:
- Washed fruits are peeled and crushed. The mass is poured with water heated to 40 aboutC, cover, insist for 5-6 days.
- Raisins are mixed with granulated sugar or powdered sugar, water, and left to ferment for 3 days.
- Fruit mass is combined with raisins, citric acid, nutmeg, soda. The contents of the pan are tightly sealed, insisted, stirring occasionally.
- A month later, the liquid is poured into bottles, the thick is drained. To reveal the taste, the wine must be infused for 4-5 months.
When ready, the amber color of the drink is enhanced with burnt sugar.
Storage rules and periods
The finished wine has an average strength of 10-14%. A homemade persimmon drink is stored for 3-3.5 years in a cool place.
