Persimmon wine at home: simple recipes with step-by-step photos, reviews

Content

1 The benefits of wine on persimmons
2 Selection and preparation of persimmons
3 How to make persimmon wine at home
4 When is the wine ready?
5 Storage rules and periods
6 Conclusion
7 Reviews of homemade persimmon wine

Persimmon wine is a low-alcohol drink with a pleasant taste and aroma. If the preparation technology is followed, it retains the beneficial substances of fresh fruits and has medicinal properties. This exotic low-alcohol drink is served chilled. It is consumed with chocolate or cheese.

The benefits of wine on persimmons

During the preparation of a low-alcohol drink, the chemical composition of fresh raw materials is preserved.

Persimmon wine contains vitamins B, E, A, folic and ascorbic acid

Macro and microelements present in the drink are:

potassium;
phosphorus;
manganese;
calcium;
iron.

Persimmon wine contains tannins, flavonoids, and glucose. Malic and citric acids are contained in lower concentrations than the main active substances.

When consumed in moderation, persimmon wine has the following beneficial qualities:

kills harmful bacteria and bacteria in the intestines, helps against diarrhea, normalizes digestion;
improves vascular elasticity, prevents thrombosis;
has an antioxidant effect, slows down cell aging;
improves vision, restores sleep, has a calming effect on the nervous system:
in case of poisoning, removes toxins.

Important! The drink is low in calories, so it can be consumed during a weight loss diet.

The color of the wine will depend on the variety; the darker the fruit pulp, the richer the color

Selection and preparation of persimmons

The type of crop does not play a role in preparing the drink. They take only ripe fruits; if they are soft, they will ferment faster. Pay attention to the smell; if acid is present, it means the persimmon has been frozen. Wine made from such raw materials will be of poor quality. Do not use fruits with dark spots and obvious signs of rotting. The surface must be a uniform color without dents.

Preparation for processing is as follows:

The fruits are washed and the hard part of the receptacle is removed.
Wipe off moisture from the surface with a napkin.
Cut into two parts, remove the seeds.
Cut into small pieces.

Grind the raw materials to a homogeneous mass. You can use a meat grinder with a large grid or a blender. If there is no specially equipped fermentation container, then you can take a glass or plastic jar (5–10 l). The neck size must be suitable for installing the valve.

How to make persimmon wine at home

There are several recipes for making persimmon wine. You can use simple natural fermentation technology or pre-make sourdough. No additional components are usually added to a low-alcohol drink. Ripened persimmon gives a pleasant taste, amber color and delicate aroma to wine.

Important! As an additive, you can use hazelnuts, almonds or nutmeg. These components allow you to change the taste.

Containers for starter and subsequent fermentation must be disinfected. They are washed well and doused with boiling water.After drying, the inside is wiped with alcohol.

To make the drink transparent, during the ripening process it is necessary to remove sediment as it appears.

A simple recipe for persimmon wine with sourdough

Components:

persimmon – 20 kg;
sugar – 4–5 kg;
citric acid – 50 g;
yeast - 2 tsp per 8 l;
water – 16 l.

Preparing the starter:

The crushed fruits are placed in a wort container.
Add water at the rate of 8 liters per 10 kg of fruit mass. Containers should be three-quarters full. Fermentation is very intense, a lot of foam is formed. Do not allow the starter to overflow.
For 8 liters add 2 teaspoons of yeast, 350 g of sugar and 25 g of citric acid. If the fruit is very sweet, less sugar is added or more acid is added.
Mix everything, cover with a cloth or lid to prevent wine gnats from getting in.

Leave for 3 days at a temperature not lower than +23 ⁰C. Stir every day morning and evening.

Preparation for main fermentation:

Only clean equipment is used in the work. The wort is filtered and the pulp is squeezed out.
Pour into a fermentation container, you get about 12-15 liters and add the remaining sugar.
Install a water seal or put a medical glove with a puncture on the finger over the neck.
Maintain the same temperature as for sourdough.

The wort will ferment for 2–4 months. Two weeks before the end of the process, drain a little liquid using a straw, taste it, and add sugar if necessary.

When the process is completely over, the sediment is carefully separated and poured into jars, covered with lids and lowered into the basement. After a month, the sediment (if any) is removed from the wine. Then it is bottled, hermetically sealed, and infused for 6 months.

You can drink young wine, but it will not be light and clear

Persimmon wine based on natural fermentation

Required components:

persimmon – 6 kg;
sugar – 1.3 kg;
water – 5 l;
yeast – 1.5 tsp;
citric acid – 15 g.

Preparing wine:

The fruits are crushed with a blender.
Place in a fermentation container, add all the ingredients of the recipe and 1 kg of sugar, mix.
Install the shutter, ensure the temperature is not lower than +23⁰ C.
After 30 days, the precipitate is separated, the remaining sugar is added, and the shutter is returned to its place.
Leave until the process stops.
Carefully pour through a tube into smaller containers, close tightly, and place in a cool, dark place. Periodically get rid of sediment.
When the wine becomes clear, it is bottled and aged for 3–4 months.

Aged wine is clear, with a pleasant aroma of fruit, its strength ranges from 18 to 25%

Persimmon wine with nutmeg

The recipe calls for the use of wine soot. The substance can be purchased at a specialty store. This is ordinary grape lees that will start the fermentation process instead of yeast.

Ingredients:

persimmon – 2 kg;
sugar – 2 kg;
wine sediment – 0.5 l;
water – 8 l;
nutmeg – 2 pcs.;
citric acid – 50 g.

How to make wine:

The fruits, peel and all, are cut into small pieces.
The water is boiling. After cooling, add persimmon and 200 g of sugar.
Leave for 4 days.
The liquid is drained and the pulp is squeezed out well.
Grind the nutmeg.
The wort is poured into the fermentation container, sugar is diluted in warm water and sent to the container. Add citric acid, nuts and wine sediment.
Install the shutter and place it in a dark room with a temperature of +25 ⁰C.

After the process is completed, the precipitate is separated.The drink is poured into smaller containers. When the wine becomes completely transparent, it is bottled and hermetically sealed.

Nutmeg adds spicy notes to the taste, making the wine dessert-like

When is the wine ready?

The completion of fermentation is determined by the state of the shutter. In the process, carbon dioxide is released, it fills the glove, and it remains in an upright position. When the glove is empty and fallen off, it means fermentation is complete. It’s easier with a water seal: gas bubbles are released into a container of water and are clearly visible. If there is no carbon dioxide, then the shutter can be removed. Yeast is active until the liquid contains less than 12% alcohol. If the indicator becomes higher, then the low-alcohol drink is considered a win.

Persimmon wine can be drunk young, but it will reach its best taste and aroma no earlier than six months. During infusion, the cloudy fraction must be separated. When no sediment forms, the wine is considered ready.

Storage rules and periods

The shelf life of homemade low-alcohol drink is unlimited. Persimmon wine does not crystallize and does not thicken over time. After prolonged aging, the taste only improves and the strength increases.

When storing containers should not be exposed to light

Under the influence of sunlight, some of the beneficial compounds are destroyed, and the drink loses its taste and aroma. It is better to store the product in the basement. The containers are hermetically sealed, placed on their sides or simply placed. When storing in a warm pantry, it is recommended to fill the neck with sealing wax or paraffin. The temperature may cause the cork to dry out. At the same time, the alcohol evaporates, and oxygen enters the drink, which triggers the proliferation of vinegar fungi. If stored incorrectly, the product will become sour.You can place the bottles with the neck down, then there will be no problem.

Conclusion

Persimmon wine is a low-alcohol drink, the preparation of which is easy. Particular attention is paid to the ripeness and variety of fruit. You should not use fruits with an astringent taste. You can prepare the drink according to the recipe with pre-fermentation or natural fermentation. To add piquancy, nutmeg is added to the wine. It is necessary to let the wine brew and remove sediment, as fusel oils accumulate in it.

Reviews of homemade persimmon wine

Olga Dzyuba, 53 years old, Samara

I have been making persimmon wine for many years, so I have eliminated all the mistakes. I don’t puree the fruits, but cut them into small pieces. The wort is won in the same amount of time, but it is purified faster and there is less sediment. Persimmon is very sweet, if you add more sugar the drink will be stronger, but it will take longer to finish.

Tatyana Sergeeva, 60 years old, Nizhny Novgorod

To make a homemade low-alcohol persimmon drink of good quality, you need to process the fruit without any viscosity in taste. The best option is the Korolek variety. First time I tried regular persimmon. The finished wine turned out to be aromatic, but the fruit gave away all its viscosity. The longer the drink sat, the worse the taste became.

Sergey Romanovich, 64 years old, Bataysk

When preparing a homemade low-alcohol persimmon drink, I do not add citric acid. I add sugar only to start the fermentation process. The longer sugar breaks down, the more fusel oils there are. When the wine wins, I remove the sediment and adjust the taste. I fix it with medical alcohol.