Plum wine with sugar

Rip ripe plums from a tree or pick them up from the ground and spread them out in the sun for 1-2 days before their final ripening and in order to dry them a little. During drying in the sun, the skin of the plums is covered with fungi (wild yeast), which contribute to the fermentation process. Plums are not washed unless they are very dirty or in the ground, lightly wiped with a rag, this is very important, otherwise the fermentation process will not occur.

We peel the plums from the seeds and turn them into mashed potatoes. At this stage, you can use a pusher, a meat grinder or a blender, but if your plums are well prepared, it's easy to do with just your hands. In the plum puree, add water 1:1 and leave for 2-3 days in an open container, you can cover the top with gauze from the ingress of midges. After a while, the pulp will begin to separate from the juice, and foam will appear on the surface, this indicates that the fermentation process has begun. At this stage, the wort is filtered through gauze into a fermentation vessel.

Depending on what kind of wine you want to get, add sugar to the plum juice – 200 grams per liter of juice for semi-dry and 350 grams per liter of juice for sweet wine. The container is filled by ¾, for a successful fermentation process, a water gate is placed on the neck or a glove with a puncture in the middle finger is put on. During fermentation, the container is transferred to a dark room with a temperature of 20-25 degrees. Fermentation of wine from plums lasts 5-7 weeks. The process is over when the water gate does not emit gas (the glove has deflated), and a layer of sediment has appeared on the bottom. This means that it's time to drain the young plum wine from the sediment into another clean container for maturation.

The minimum ripening time of plum wine is 2-3 months. Maturation occurs at a temperature of 10-15 degrees in tightly sealed bottles. After this process. The wine is completely usable.
Our plum wine is ready! Enjoy your wine drinking!