Wine from Alychi at home

The fruit plant is the childbirth of Plum - Alycha - pleases not only the taste of its fruit, but also the abundance of the latter. One way to process the fruit of wild plum is to use them as a raw material for cooking homemade wine. Fruits do not have a large amount of pulp and easily give the sour-sweet juice. Depending on the variety of Alychi, you can get both red and white wine.

1
Cooking Home White Wine from Alyci

Prepare ingredients:

3 kg Wild yellow plum.
4 liters of water.
300 g per liter of the resulting juice.
100 -150 g of non-large raisis.

Wine cooking:

The fruits are moving, removing thus touched fruits. Shoot Alych in a comfortable container.
Start pressing fruit (using a wooden rolling pin or hands), turning them into a homogeneous puree. In the course of this procedure, make sure that the bones of Alychi remain integer.
Remove bones. Add water and raisins in puree. Permanent ingredients.
The composition overflow into a glass bottle, cover the neck of gauze and lock it.
The vessels sends to the corner without direct light access for 3-4 days. The room temperature should not be below 22c. Throughout this time, do not forget to mix the composition with a wooden spoon 2-3 times a day. In the process of mixing, try to lower the flowing pulp of Alychi into the liquid.
After the start of fermentation (you will learn this moment on a specific acidic odor, the appearance of foam on the surface of the liquid, as well as characteristic hissing), strain the puree from Alychi through the gauze, trying to squeeze juice as high quality.
The resulting juice overflow in a bottle for fermentation. This container fills no more than 2/3 of the total volume. Depending on the amount of juice, the required total sugar is calculated. Add a third amount into a bottle of this amount.
Out of the vessel install the waterproofing. As the latter, you can use the usual medical glove with a punctured needle hole.
Transfer a vessel to a warm place (temperature 22C - 28C) for 4 days. After that, there is a small portion of the resulting wort (300 - 500 ml), add a third of the sugar portions to it. Stir the ingredients and send them into a bottle. Repeat this procedure in 5-6 days, adding the last portion of sugar.
The total fermentation time of Alychi ranges from 3 to 6 weeks. If, after 5 days, fermentation continues, strain the liquid and, without removing the hydraulic, wait a few more days.

If the finished wine seems too sour, add a little sugar and let it stand for 10 days.
The resulting drink is bottled, closed hermetically closed and sent to the dark cool place to "reach" for 2 months.

2
Cooking Home Red Wine from Alychi

Prepare ingredients:

4 kg of red wild plum.
6 liters of water.
0.5 l honey.
5 g of wine yeast.

Wine cooking:

Fruit fruits beat, place in a clean capacity and dispel. Remove bones from fruit puree.
Pour water in a pan and warm it up to a temperature of 36-38C.
Fill with warm puree from Alychi. Add to the composition of the yeast.
Capacity Cover marley and move to a warm dark place for a day. Next, write the juice, carefully press the flesh.
Melt a pre-prepared honey. When the product temperature decreases 36c, add honey to wort.
Mix the components, reclose the composition in a bottle with a narrow throat. Install the hydraulic machine (or pierced rubber glove). Vessel Send into a dark cool place for 50 days.
After filtering wine and overflow it into a clean vessel for defending. After 2 months, wine is ready. Repeat it once again and pour it on clean bottles.

Clogged blood vessels can be stored for up to 3 years.
The most interesting and pleasant taste is revealed in a year.
Honey can serve as an alternative to sugar. Enter it should be on the same stage. The amount of product is calculated from the flow rate of 50-100 g of sand per 1 liter of juice.

3
Subtleties of cooking wine from cherry plum at home

To prepare the wine using extremely good and ripe fruit. Rotting flesh of wild plums spoil not only the flavor but also the taste of the finished beverage.
Before cooking, you do not need to wash your wild plum. Natural yeast present on the surface of fruits provide fermentation fruits. As "insurance" to maintain this process is added raisins. If the fruits were washed, without using wine yeast it is not necessary to do. If you decide to use yeast, the addition of Izyum is not necessary.
Removing the bones of fruits - the occupation is quite painstaking and not everyone's favorite, but it will still have to spend time on this manipulation. The bones of fruits contain poisonous sinyl acid. And if within one handful of fruit, this substance will not cause much harm, then in large quantities it is very dangerous.
If you independently squeeze the juice from the pulp of fruit, use the pectinase. This enzyme neutralizes the effect of gelling pectin, and the juice separation will go easier.