Homemade cherry plum wine

18 servings
45 days 12 hours 15 min

Cherry plum is one of the relatives of ordinary plum, but cherry plum wine is superior in its taste to plum wine. Cherry plum fruits most often give juice easily and have a small amount of pulp. Carefully washed berries are weighed and put together a container specially prepared for fermentation. Water is also added there at the rate of half a liter per kilogram of berries. Diluted yeast (about 3% of the total volume) is also added. The mixture is shaken and closed with a water seal. For fermentation, the future cherry plum wine is left in a darkened place with a temperature of 20 to 25 degrees. The fermentation time is about 10 weeks. At the end of the fermentation process, the container is transferred to a cool place. By lowering the temperature, a yeast precipitate falls and the wine is clarified. The finished cherry plum wine is filtered and bottled. As you can see, the recipe for making wine is nothing complicated. It is believed that the best plum wine is obtained after six years of aging.