Recipes for alcoholic drinks from cherry plum

Cherry plum is widely used in cooking for making sauces, jams and compotes. In addition, from the fruits of the plant are very good homemade wines and liqueurs.This article will discuss the most popular recipes for alcoholic drinks from cherry plum.

Cherry plum is a tree with fruits that resemble plum in taste. Some varieties of plants are in the form of a shrub. Depending on the species, the color and taste of the fruit may differ. In Georgia, this fruit is called tkemali. Cherry plum has good fruiting. From an average tree in a productive year it is possible to collect a hundred kilograms of fruit.

Fruit is a dietary product, as it contains very few calories. The calorie content of the fruit depends on the variety and averages 30 kcal per 100 grams of pulp. Cherry plum has a pleasant taste and aroma, so it can be used not only in its pure form, but also be part of various dishes and drinks.

For making wine from cherry plum, you can use any kind of fruit. However, it is most preferable to take fruits with the highest content of sugars, for example, the type of "Apricot" or varieties of red varieties. To make wine at home, you need an enamelled container or glass container.

Before laying all the components, it is recommended to pour the container with boiling water and dry well. The following ingredients are required to make a drink:

• 9 pounds of fresh cherry plum;
• 12 liters of water;
• sugar is taken at the rate of 300 grams per liter of fruit juice;
• If desired, you can add 300-600 grams of large raisins.

Fruit washing is not required, you only need to remove damaged and unripe fruit. Then cherry plum shuffles to a state of mashed potatoes, and the bones should not split or somehow be damaged. Water is added to the mixture and, if desired, raisins. If raisins will not be added, then you must enter 300 grams of sugar. From above the container is wrapped with gauze, after which it is placed in a dark warm place for a period of three days.

The mixture must be stirred with a wooden clean stick twice a day every day. When the fermentation process begins, the mashed potatoes with stones should be drained through cheesecloth, while pressing the flesh well to collect as much juice as possible. The resulting juice is placed in a container for fermentation, filling no more than two-thirds of its volume. Sugar is added to the mixture at the rate of 100 grams per liter. A hydraulic lock is installed on the container or a punctured medical rubber glove is pulled on the neck. Tara is left in the same warm room for further fermentation of wine. Four days later, 500 milliliters of liquid are drained from the tank, sugar is diluted in it, as in the first case at the rate of 100 grams per liter of juice. The resulting composition is poured back into the container and stirred.

After five days, the procedure for introducing a new portion of sugar must be repeated, acting in the same way as before. After 50 days from the start of fermentation, it should stop. If after the specified period the wine continues to ferment, then it is necessary to separate the liquid from the sediment and wait some more time without removing the hydraulic lock. When the fermentation is over, the wine must be tasted.

If the drink is too sour, then add more sugar to it and remove the virtue for another ten days. The finished wine is poured into glass bottles or cans, hermetically sealed and kept in a cool place for a couple of months.

Moonshine, made on fruit sponge, has a softer taste and a pleasant aroma. Cherry plum is perfect for making this drink. However, the fruits of this plant in this case have a small drawback - low sugar content. This suggests that the yield of alcohol will be small. Of course, when preparing the home brew, you can add more sugar, but this will affect the taste of the drink.In moonshine almost no aroma and taste of cherry plum.

The fermentation period of the fruit is long enough and can be 50 days. To speed up this process, you can add yeast to the main components, but this also impairs the aroma and taste of the drink. Braga is recommended to be done without the use of yeast. However, if the fermentation process does not occur naturally on the third day of infusion of cherry plum, you will need to add 30 grams of dry yeast. To prepare the mash, the following components are required:

• 10 kg of fruit pulp;
• 2 kilograms of granulated sugar;
• 10 liters of water.

The preparation procedure is as follows.

• Before proceeding to the preparation of mash, cherry plum must be cleaned of pits and grind into mashed potatoes using a blender or meat grinder. It is not necessary to pre-wash the fruit, as water will remove wild yeast from the surface of the fruit. The resulting puree is placed in any convenient container.
• In warm water (one liter) it is necessary to dilute 500 grams of granulated sugar. Sweet water is combined with a plum plum pulp and mixed thoroughly. The neck of the container is tied with gauze, after which the container should be transferred to a warm room. Within three days the slurry should ferment and need to be poured into another container.
• 1.5 kg of sugar is diluted in three liters of warm water and added to the fermented mixture. The components are thoroughly stirred and injected to them the remaining six liters of water. On the neck of the container it is necessary to install a water lock and remove the container in a warm (at least 20 degrees) dark room.
• After the fermentation of the mixture is completed, the mash is distilled with the help of a moonshine aggregate. Pre-mix the mixture through gauze to separate the liquid from the solid sediment. The first distillation lasts until such time as the strength of the liquid does not fall below thirty degrees. Separate the "head" and "tail" at this stage is not required.
• The resulting product is diluted with drinking water to a fortress of 20 degrees. When re-distillation of the first 15 percent of the liquid is collected in a separate container and poured, as in this case it will be technical alcohol. Distillation of the rest of the mash is carried out as long as the strength of the alcohol does not fall to 45 degrees.
• The resulting moonshine can be diluted with spring water up to 40 degrees. The drink is poured into glass bottles or cans.

The classic liqueur recipe is to ferment a mixture of cherry plums, sugar and water. Sometimes liqueurs are called cherry plum tincture on alcohol, vodka or moonshine. In this case, alcohol should not be stronger than 45 degrees. Since the fruit has a sweet and sour taste, it is recommended to use sugar when preparing the drink. Otherwise, the brandy can be quite acidic. The drink can be prepared from both yellow and red cherry plum.

The main thing is not to use immature or damaged fruits. Therefore, before making fruit liqueurs, carefully scoop the fruits and rinse well with water. For cooking, you can use both the fruit with a bone, and only the plum of the plum.

If you do not remove the seeds from the fruit, it will give the tincture more tart taste. In the case of using only the plum of the plum, you need to be prepared for the fact that the brandy will be a little cloudy. For the preparation of classic liqueur, which is made by analogy with dessert wine, you will need the following components:

• 4 kilograms of cherry plum;
• 3 kilograms of granulated sugar;
• 0.6 liters of water.

The cooking procedure is as follows.

• To make the taste of the drink more interesting, you can add some spices to the main components. First of all, whole fruits are washed and removed from the bones. Next, cherry plum is distributed into three-liter jars or placed in a special fermentation tank with hydraulic lock.
• Fruits are covered with sugar, after which the container should be closed with a lid and several times shaken or just gently mixed with a wooden spatula. Then water is poured into the container and the neck is tied with gauze. The container should be transferred to a dark warm room for no more than 5 days.
• Periodically, it is necessary to check the contents of the cans for the first signs of fermentation: foaming, hissing sounds and sour aroma. As soon as the mixture starts to ferment, it is necessary to install a water lock or to stretch a rubber glove on the neck of the container. In the case of using gloves at one of the fingertips, a small puncture should be made with a needle.
• The fermentation time in total can range from 20 to 45 days. The end of this process will be indicated by a blown glove or the absence of bubbles in a hydraulic seal hose placed in water. The finished drink must be filtered through gauze, folded in three layers.
• The remaining pulp can be squeezed into a separate container and the mixture can be passed through cotton wool, then combined with the main part of the liquor. The drink should be distributed in glass bottles or cans, tightly close the lid and remove to insist for a while.

For more details on how to make cherry plum, see the following video.

Cherry plum liqueur is a dessert alcoholic drink with a pleasant sweet taste and a slight sourness. This drink can be used in its pure form or used in cooking when cooking desserts. To prepare the liqueur, it is necessary to take only ripe and intact fruits, otherwise its taste will be spoiled. To prepare two liters of beverage, the following components are required:

• 4 kilograms of whole fruit or cherry plum;
• 1 kilogram of granulated sugar;
• 1 liter of vodka of good quality.

The cooking procedure is as follows.

• Optionally, vodka can be replaced by another alcoholic beverage with a strength of 40-45 degrees (moonshine, diluted alcohol). The first step is to prepare plum, eliminating spoiled fruit. Intact fruits should be washed and, if necessary, removed the seeds. Next, plum is necessary to distribute two banks of three liters of two kilograms of fruit each.
• When laying the fruit in the container layers need to sprinkle with sugar. The cans are covered with a lid and shaken vigorously so that the granulated sugar is better distributed throughout the entire container. Then tara with cherry plum and sugar should be removed in a dark and warm room for two weeks. It is recommended to shake the cans every three days so that the sugar is better dissolved in the fruit juice that is released.
• Two weeks later, the liquid from the cans must be separated from the fruit, pouring it into another container. The drained juice is removed in the fridge, and strong alcohol is added to the cherry plum, the cans are closed with a lid and cleaned in a cool room. Insist the fruit on vodka also for two weeks.
• After the specified period, the drink in the can must be filtered using gauze. The resulting composition is combined with the juice and mix well. Liquor is poured into glass bottles and sealed with corks. The drink is kept for another week in the refrigerator or in a cold room.