Raisin-based wine

12 l30 minutes / 50 days

Making raisin yeast:

1. Unwashed raisins must be put in a container and pour in syrup prepared from the calculation - 40 g of sugar per 200 ml of water.
2. Fill the neck of the container. To do this, it is recommended to use cotton wool or gauze. Pre-fold the material in 3-4 layers.
3. Place this solution in a warm and dark place for 3-4 days. The main condition for readiness is to wait until foam appears on the surface and a slight hiss is heard.

Wine making:

1. Rinse the prunes and dry it.
2. To prepare the wort, it is necessary to place dried fruits in a container and pour 4 liters of boiled water.
3. Cover the container and let it brew for 1 hour.
4. Strain the mixture through a gauze filter.
5. Pour the liquid part of the infusion into the pan, and grind the fruits of the prunes through a meat grinder.
6. Pour the resulting slurry into the filtered infusion and add the remaining 1 liter of water and 0.5 kg of sugar.
7. Mix the resulting mixture and cover.
8. After cooling, you should add leaven to it and mix everything carefully.
9. Place this mass on fermentation in a warm place for 5 days, after which the mixture must be filtered through a filter and squeeze the pulp and remove.
10. Add 250 g of sugar to the filtered liquid and stir until it is completely dissolved.
11. Received liquid for 75% fill the bottle, allocated specifically for fermentation.
12. Close the vessel with a water seal, place the container in a dark warm place for 5 days. Fermentation lasts 50 days.
13. Carefully drain the liquid, thereby relieving it of sediment, and then strain it again through a gauze filter. In young wine it is recommended to add alcohol (vodka) to increase the strength of the drink. Leave the drink to “ripen” for at least 3.5 months.

Important! The taste of the finished product will depend on the length of the exposure period. The longer it is stored, the richer the taste.

Prune wine without sourdough

10 l30 minutes / 30 days

1. Place washed and dried prunes in a fermentation tank.
2. Pour the fruit with sugar and pour water. It is advisable to use the liquid at room temperature, after boiling it first.
3. Cork the container with a polyethylene cap with holes (to remove excess air).
4. Leave the container in a warm room until the fermentation process is complete.
5. After 30 days, the drink will be ready to drink.

Prunes with other dried fruits

Video recipe

Prunes with other dried fruits Video recipe: Prunes with other dried fruits [/ recipeInstructions]

The resulting young wine can be fixed with alcohol. After it settles, transfer it to consumer packaging. If the drink is not sweet enough, it must be sweetened - based on 1 liter of the drink, add from 50 to 250 g of sugar and put the wine again for fermentation. It is recommended to periodically drain it from the sediment. Store bottles in a cool place.

Wine, liqueur

4 L 2 months

1. Prepare a three-liter jar. Put chopped fruits in it. The bone is previously removed. Do not rinse them very much, since yeast is on the skin, which is recommended to be preserved. Pour 500 g of sugar into a container, pour the mixture with boiled water and add a handful (50 g) of raisins, mix.
2. Put a water lock on the jar and wrap the container with a bag.
3. Ideally, place the jar in a dark place with an air temperature of + 25 ° C to + 27 ° C. Juice formation will take 2-3 weeks, which is poured into a separate container using a tube.
4. The remaining cake is poured again with boiled water, sugar is added and the shutter is put back.
5. Then repeat the steps, pouring liquid from the can to the first squeezed juice, which was stored in the can in a dark place for about 3 days.
6. Close the jar and let stand for about 2 months. During this time, the precipitate should settle, a little lighten the liquid.

Wine "Black Sea"

4 L 5-7 days

1. Put all the ingredients in the pan, except alcohol, and fill with water, but not hot.
2. The resulting mixture must be welded - put the container on the stove and bring to a boil.
3. It is necessary to cook on low heat for 10 minutes.
4. Strain the broth and cool.
5. Pour in alcohol, after which the finished wine is bottled.
6. To enhance the taste, it is recommended to withstand another 5-7 days.

Cognac

2 l8-10 days

1. Pound allspice and cloves.
2. Put the resulting powder in a container.
3. Pour the prunes, vanillin and fill the contents with vodka.
4. Shake the jar well and place it in a dark place. The shaking process is carried out every day.
5. After 8-10 days, tincture should be filtered through gauze.
6. Place it in a storage container. Now homemade brandy is ready for use.

Video recipe

Konya

Prune tincture

2 l8-10 days

1. First of all, you need to grind spices, you can use a mortar.
2. In the prepared container (transparent container), you need to add the spiced raw materials, add the dried plum, first rinsing it with water and vanillin (at the tip of the knife). Pour the mixture with moonshine or vodka.
3. Close tightly.
4. Shake up the fluid daily.

Video recipe

Prune tincture Video recipe: Prune tincture

The resulting mixture must be placed in a dark place, away from sunlight for a period of about 10 days. After this time, it is necessary to filter the tincture. Use cotton wool or gauze as filter material, which is placed in a funnel. You can strain the tincture with the help of a "small" colander. Pour tincture into a glass container or carafe.