8 simple recipes for making dried fruit wine at home
Wine made from dried fruits cannot be compared to any other drink. It has an original color, distinctive taste and unique aroma. True, such a wine needs to be helped to ferment. The wort is prepared from softened, crushed dried fruits, water, sugar, wine yeast, lemon juice and pectin enzymes. All these ingredients are added without fail, otherwise you will not get wine, but sour compote.
Features of making wine from high-quality dried fruits
In winter, when there are no fresh berries and fruits, wine can be made from dried fruits. A low-alcohol drink can be obtained from dried apples, figs, dates, dried apricots, cranberries, blueberries, and prunes.
Before making homemade wine, raw materials must be crushed and soaked. You can pour dried fruits with water at room temperature, and after 1-2 hours remove and grind in a blender. It is better to boil dried apples for 10-15 minutes.
To make wine, you need sugar, clean water, lemon juice, wine yeast and pectolytic enzymes (pectinase). All the ingredients you need can be purchased at a wine shop, supermarket, or ordered online. Wine yeast can be substituted with your own raisin sourdough. It is better to add dried grapes to dried fruits, and slightly reduce the amount of wine yeast.
Pectolytic enzymes are added to the softened, crushed, water-drenched dried fruits at the very beginning of the process.
Pectinase is used to transfer aroma, taste and nutrients from dried fruits to water.
It is better to warm the liquid to 30 degrees before adding enzymes. In warm water, the activity of these substances increases. The mass must be left for a day, and then reheated to 70 degrees to stop the action of enzymes.
Prepared dried fruits are poured together with water into a 3-liter jar or 5-liter bottle. Then a little sugar, lemon juice and prepared wine yeast fermented in warm sweet water are added to the mass. The jar is covered with gauze.
The wort is left to ferment at room temperature for a week. When bubbles appear, a leavened aroma, the cake will peel off and float upward, you can put a water seal with a gas vent tube on the jar or put on a rubber glove with fingers pierced by a needle.
The wort is left to ferment for 2-3 months. From time to time you can taste it. If the drink does not ferment, add some sugar.Sugar is added to the wort a little bit. In too sweet wort, the yeast may not work. The end of fermentation is determined by the absence of bubbles or a drooping glove.
Young wine is filtered, placed in a refrigerator for clarification, then bottled. The drink is kept for another 3-6 months in a cool basement before serving.
Ingredient requirements
Wine can be made from any dried fruit. Dried ingredients are bought at the supermarket or made on your own. The taste and color of the drink will depend on which dried fruit is used. Figs make a brownish wine with a caramel and tobacco flavor. The dried apricot drink will have a golden color and floral aroma.
Dried cranberries will make a red drink similar to grape wine. Dried, dried and smoked prunes will give a dense, dark blue drink with a whiskey, tobacco, smoke flavor. Dates make a dark wine, somewhat reminiscent of Madeira.
All ingredients used to prepare the wort must be free from rot, mold, and defects. Before making wine, raw materials must be soaked, softened and crushed.
How to make wine from dried fruits at home
Homemade wine can be made from any dried fruit. The cooking technology for different types of dried ingredients is the same. Raw materials are soaked, crushed, poured with all the water, enzymes are added or sugar, citric acid, wine yeast are added at once. The wort is left to ferment warm for a week. Then they put a water seal on the jar or put on a rubber glove. The wort will ferment for another 2-3 months. Then the mass is filtered, clarified and bottled.
A simple recipe for healthy dried apricots
Composition for a 3 liter can:
- 1 kg of dried apricots;
- 505 g sugar;
- 2 liters of water;
- 5 g wine yeast;
- 5 g of pectin enzyme;
- 5 ml lemon juice.
From dried apples
Recipe for a 3 liter container:
- 1 kg of apples;
- 100 g raisins;
- 505 g granulated sugar;
- 5-10 g of wine yeast;
- 5 ml lemon juice.
Assorted dried fruits
Ingredients for a 3 liter jar:
- 205 g raisins;
- 205 g dried apricots;
- 205 g apples;
- 205 g of pears;
- 505 g sugar;
- 5 g of special yeast;
- 5 g of pectin enzyme;
- 2 liters of water;
- 5 ml lemon juice.
From dried dates and blueberries
Composition for a 3 liter can:
- 905 g dates;
- 105 g blueberries;
- 450 g granulated sugar;
- 10 ml lemon juice;
- 2 liters of water;
- 5 g wine yeast.
Fig and citrus
Recipe for a 3 liter container:
- 805 g figs;
- 1 orange, cut into slices;
- juice of one lemon;
- 305 g sugar;
- 205 g of honey;
- 5 g yeast;
- 5 g of pectin enzyme;
- 2 liters of water.
Prune wine
Composition for a 3 liter can:
- 1 kg of prunes;
- 100 g raisins;
- 5 g wine yeast;
- 5 ml lemon juice;
- 505 g granulated sugar;
- 2 liters of water.
Dried cranberry
Recipe for a 3 liter container:
- 0.5 kg of cranberries;
- 505 g sugar;
- 5 g of special yeast;
- 5 g of pectolytic enzyme;
- 2 liters of water.
Raisins
Composition for a 3 liter can:
- 1 kg of raisins;
- 505 g sugar;
- 5 g yeast;
- 5 g of pectin enzyme;
- 5 ml lemon juice;
- 2 liters of liquid.
Shelf life of finished wine
Homemade dried fruit wine can be made sweeter by adding sugar before bottling. You can pour a little vodka or brandy into the drink. Fortified wine will turn out.
Bottles are kept in a cool cellar or closet. When warm, the wine can turn sour or ferment again. Wait at least 3 months before placing the bottle on the table. The wine must "mature". This process takes 3 to 9 months.
The longer the wine is stored, the tastier it becomes. A low-alcohol drink should be drunk for 2-3 years.
Contraindications to use
Dried fruit wine contains 5-15 degrees of alcohol. It is forbidden to drink such a drink for young people under the age of 18, as well as for pregnant and lactating women. A healthy person can drink no more than 100 ml of wine at lunch.It is not recommended to consume low-alcohol drinks for people suffering from diseases of the stomach, liver and kidneys.
