Homemade Prune wine

1. I wash the jar well with soda, then rinse with boiling water and put raisins in it. Raisins do not need to be washed - yeast should remain on its surface, and washing them will wash away. Pour sugar (1.5 tablespoons) and pour a glass of water. Mix everything well and put it in the dark for 4-5 days. The temperature should be at room temperature. Do not forget to cover the jar with gauze, folded several times. During the specified time, the starter will be cooked (a sour smell and foam will appear).

2. We sort through the prunes, removing the bad dried fruits. After thoroughly rinsing the prunes under running water. If there are seeds in the prunes, you need to remove them.

3. We put a large saucepan on a high heat, pour water into it (4 liters). When the water boils, we throw prunes into it, and turn off the heating, remove the pan from the stove along with its contents. Close the pan tightly and let the prunes brew for an hour. When time passes, filter the infusion through several layers of gauze or through a fine strainer. Pour the liquid into a large enameled or glass container.

4. We pass the prunes through a meat grinder, after which we add to the liquid from point 3. We also add another 1 liter of water. Mix everything together.

5. We add raisin starter culture to the container with the future wine. We transfer the container to a dark and warm place for 5 days. We close the container from insects. We mix the future wine several times a day with a wooden spoon or a spatula.

6. After the specified number of days, we filter the wine through gauze folded several times. Squeeze the cake.

7. Add granulated sugar to the container with wine. Mix and install the hydraulic seal. We remove the container to a dark place and leave it at room temperature until the end of the fermentation process (bubbles do not appear on the surface, the color of the wine has become lighter, and sediment has fallen to the bottom of the container). The process takes 1-1.5 months.

8. Drain the wine from the sediment, bottle it, seal it tightly. We put the bottles of young wine in the cellar for six months to ripen. Every month we drain the wine from the sediment.

We store the finished drink for no more than 5 years.