When the plum ripening season comes, try making a delicious plum liquor or other alcoholic drink from them: vodka, tincture, liquor, brandy, brandy, cream, and even moonshine. They will be a great decoration for any holiday, delighting you and your guests with aroma and taste.
Selection and preparation of ingredients
Home-made alcoholic infusions and other drinks are easy to prepare, have a pleasant taste and light aroma. For work, plums of any varieties and colors are suitable for you: blue, yellow, red. But it is believed that the late blue varieties of plums will be best: Renklod, Vengerka, Mirabel.
Important! Allowed to use any varieties of plums for the preparation of alcoholic beverages, except for wild ones. They give a too sour taste.
Fruits must be dense, not overripe, fresh. All damaged copies must be set aside. Their presence in the workpiece will adversely affect the taste and quality of the drink. Fruits are sorted, washed, stalks are removed.
The best recipes
Most alcoholic drinks are prepared with a base and a filler. The basis is any good alcohol with a high alcohol content or a water-alcohol mixture. Plums will act as a filler. The strength of the product depends on the alcohol used in its production. The higher it is, the higher the strength of the resulting liquor or liquor. The addition of cognac provides the drink with a cognac taste.
Classic recipe
1–1.5 L1 hour
Nutritional value per 100 g:
Sort and wash the fruits. Separate from the bones. Large specimens can be cut into pieces.
Prepare a sterile jar. Put the fruit in there.
Pour vodka.
Close the lid. Shake.
Put in a dark cool place for 30 days. Then filter the liquid from the jar through cheesecloth.
We get 2 banks. In one - plum infusion, and in the other - the remaining plums.
Add 300 g of sugar to the fruit jar. Do not mix. Leave for 7 days in the same dark place.
After a week, filter the contents of the jar with plums.
Mix both infusions.
Put insist on another month. But you can eat as soon as 3 days.
Sort and wash the fruits. Separate from the bones. Large specimens can be cut into pieces.
Prepare a sterile jar. Put the fruit in there.
Pour vodka.
Close the lid. Shake.
Put in a dark cool place for 30 days. Then filter the liquid from the jar through cheesecloth.
We get 2 banks. In one - plum infusion, and in the other - the remaining plums.
Add 300 g of sugar to the fruit jar. Do not mix. Leave for 7 days in the same dark place.
After a week, filter the contents of the jar with plums.
Mix both infusions.
Put insist on another month. But you can eat as soon as 3 days.Video recipe
Did you know? In 2007, the Serbs registered the brand “Serbian brandy plivovica”, which received the corresponding certificate.
Rakia (plum brandy)
18–20 L1 hour
Nutritional value per 100 g:
On a bright sunny day, plums are picked in the garden. They must be fresh. Spoiled specimens are sorted and rejected.
Do not wash. Plums are crushed together with seeds. The mass is placed in a glass container for 1 day. Top bandaged with gauze.
During this time, the fermentation process will begin. After a day, add water to the bottle and close the lid with a water seal.
Fermentation will end in 2 weeks. The mixture is passed through a filter.
The resulting liquid is poured into a distillation cube or moonshine. In the process of distillation, you need to lower the degree below 30%.
The resulting mixture was distilled a second time. In the second distillation, the “heads” (the first 100 ml of distillate from 10 liters of mash) are separated from the “tails” (the resulting alcohol with a strength below 40%).
The drink is left to stand for 2 days, after bringing up to 40–45%.
On a bright sunny day, plums are picked in the garden. They must be fresh. Spoiled specimens are sorted and rejected.
Do not wash. Plums are crushed together with seeds. The mass is placed in a glass container for 1 day. Top bandaged with gauze.
During this time, the fermentation process will begin. After a day, add water to the bottle and close the lid with a water seal.
Fermentation will end in 2 weeks. The mixture is passed through a filter.
The resulting liquid is poured into a distillation cube or moonshine. In the process of distillation, you need to lower the degree below 30%.
The resulting mixture was distilled a second time. In the second distillation, the “heads” (the first 100 ml of distillate from 10 liters of mash) are separated from the “tails” (the resulting alcohol with a strength below 40%).
The drink is left to stand for 2 days, after bringing up to 40–45%.Video recipe
Important! It is believed that the bones are poisonous. They contain acids that, when reacted in the body, turn into cyanide — poison. Therefore, the shelf life of dishes and drinks with stones is limited — no more than 2 years.
Plum tincture
2 L 1 hour
Nutritional value per 100 g:
Wash the plum, cut into pieces. Stack in a prepared washed jar.
Fruits can be left with seeds if you use tincture in the next 1-2 years. Prepared raw materials are poured with vodka or purified moonshine.
To cover with a lid. Insist in a dark place at room temperature for 3 weeks. Then the tincture is poured into another jar.
Wash the plum, cut into pieces. Stack in a prepared washed jar.
Fruits can be left with seeds if you use tincture in the next 1-2 years. Prepared raw materials are poured with vodka or purified moonshine.
To cover with a lid. Insist in a dark place at room temperature for 3 weeks. Then the tincture is poured into another jar.Video recipe
Did you know? If the product needs to be sealed for many years — close the lid with wax. Melt it and drip onto the joint of the lid with the neck.
Wine from plums
8 l 1 hour
Nutritional value per 100 g:
Sort plums and remove the seeds. Grind to a homogeneous mass.
Add water at room temperature, preferably standing or distilled.
Cover the container with a gauze dressing. Place in a warm, dark place for 100 hours. Then strain the mixture through cheesecloth. Add sugar to it, stir.
Close the lid with a water seal. Leave for 2 months in a dark place. Filter and pour into containers for further storage.
Sort plums and remove the seeds. Grind to a homogeneous mass.
Add water at room temperature, preferably standing or distilled.
Cover the container with a gauze dressing. Place in a warm, dark place for 100 hours. Then strain the mixture through cheesecloth. Add sugar to it, stir.
Close the lid with a water seal. Leave for 2 months in a dark place. Filter and pour into containers for further storage.Video recipe
Did you know? The ripening period of the liquors can be from a month to six months. On this basis, they say that there are lard, precocious and early ripening. For late ripening, late ripe fruit varieties are used, and for the rest — any that are at hand.
Moonshine Plum Liqueur
1.5 L 1 hour
allspice
3 peas
Nutritional value per 100 g:
Sort plums, remove spoiled. Wash. Fold in a prepared jar and pour vodka.
Boil water and add vanilla sugar. Add regular sugar there. Stir until crystals are dissolved.
Add allspice to the plums. Pour in the syrup to the fruit.
Close the lid and leave for 3 weeks in a dark place. Periodically you need to shake the solution.
After 3 weeks, filter the drink. It should be transparent. Pour into storage containers.
Sort plums, remove spoiled. Wash. Fold in a prepared jar and pour vodka.
Boil water and add vanilla sugar. Add regular sugar there. Stir until crystals are dissolved.
Add allspice to the plums. Pour in the syrup to the fruit.
Close the lid and leave for 3 weeks in a dark place. Periodically you need to shake the solution.
After 3 weeks, filter the drink. It should be transparent. Pour into storage containers.Video recipe
Features of storage of blanks
Home-made alcoholic beverages prepared without sugar are stored in any glass container. Those made with sugar are in dark glass containers. The blockage must be tight. Storage location is dark and cool. Shelf life of drinks based on fruits with seeds is no more than 2 years. For those prepared without pits, there is no expiration date.
Did you know? If whole plums remain after preparing an alcoholic beverage, then it is not necessary to throw them away. You can simply freeze or dry and make a dessert out of them. They can be used to decorate dishes in winter.
They can stand for a long time, with time ripening and improving taste. If you have a crop of plums that need to be processed, try preparing one or more types of alcoholic beverages. And be sure to please yourself and friends on a festive day with their great taste and aroma.
