8 simple recipes for making wine from dried fruits at home

Wine made from dried fruits cannot be compared with any other drink. It has an original color, a unique taste and a unique aroma. True, such wine needs to be helped to ferment. The wort is prepared from softened, crushed dried fruits, water, sugar, wine yeast, lemon juice and pectin enzymes. All these ingredients must be added, otherwise the result will not be wine, but a sour compote.

Features of making wine from high-quality dried fruits

In winter, when there are no fresh berries and fruits, wine can be made from dried fruits. A low-alcohol drink can be obtained from dried apples, figs, dates, dried apricots, cranberries, blueberries, and prunes.

Before preparing homemade wine, the raw materials need to be crushed and soaked. You can pour dried fruits with water at room temperature, and after 1-2 hours, take them out and grind them in a blender. It is better to boil dried apples for 10-15 minutes.

To make wine you will need sugar, pure water, lemon juice, wine yeast and pectolytic enzymes (pectinase). All the necessary ingredients can be bought at a wine store, supermarket or ordered online. Wine yeast can be replaced with homemade raisin starter. It is better to add dried grapes to dried fruits, and slightly reduce the amount of wine yeast.

Pectolytic enzymes are added to softened, crushed, water-soaked dried fruits at the very beginning of the process.

Pectinase is used to transfer aroma, taste and beneficial substances from dried fruits into water.

It is better to heat the liquid to 30 degrees before adding enzymes. In warm water the activity of these substances increases. The mass should be left for a day, and then heated again to 70 degrees to stop the action of the enzymes.

The prepared dried fruits are poured along with water into a 3-liter jar or 5-liter bottle. Then a little sugar, lemon juice and prepared wine yeast, fermented in warm sweet water, are added to the mass. The jar is covered with gauze.

The wort is left to ferment at room temperature for a week.When bubbles appear, a leaven aroma appears, the cake peels off and floats up, you can put a water seal with a gas outlet tube on the jar or put on a rubber glove with your fingers pierced with a needle.

The wort is left to ferment for 2-3 months. You can taste it from time to time. If the drink does not ferment, add a little sugar. Granulated sugar is added to the wort a little at a time. If the wort is too sweet, the yeast may not “work.” The end of fermentation is determined by the absence of bubbles or the glove falling down.

The young wine is filtered, placed in the refrigerator to clarify, and then bottled. The drink is aged for another 3-6 months in a cool cellar before being served.

Ingredient Requirements

Wine can be made from any dried fruit. Buy dried ingredients at the supermarket or make your own. The taste and color of the drink will depend on what dried fruits are used. Figs produce a brownish wine with caramel and tobacco flavors. A drink made from dried apricots will have a golden color and a floral aroma.

Dried cranberries will make a red drink similar to grape wine. Dried, dried and smoked prunes will give a dense, dark blue drink with a taste of whiskey, tobacco, and smoke. Dates will make a dark wine, somewhat reminiscent of Madeira.

All ingredients used to prepare the wort must be free from rot, mold, and defects. Before preparing wine, the raw materials must be soaked, softened and crushed.

How to make wine from dried fruits at home

Homemade wine can be made from any dried fruit. The cooking technology for different types of dried ingredients is the same.The raw materials are soaked, crushed, filled with the full amount of water, enzymes or immediately sugar, citric acid, and wine yeast are added. The wort is left to ferment in a warm place for a week. Then a water seal is placed on the jar or a rubber glove is put on. The wort will ferment for another 2-3 months. After which the mass is filtered, clarified and bottled.

A simple recipe from healthy dried apricots

Ingredients for a 3-liter jar:

• 1 kg dried apricots;
• 505 g sugar;
• 2 liters of water;
• 5 g wine yeast;
• 5 g pectin enzyme;
• 5 ml lemon juice.

From dried apples

Recipe for a 3-liter container:

• 1 kg apples;
• 100 g raisins;
• 505 g granulated sugar;
• 5-10 g wine yeast;
• 5 ml lemon juice.

Assorted dried fruits

Ingredients for a 3-liter jar:

• 205 g raisins;
• 205 g dried apricots;
• 205 g apples;
• 205 g pears;
• 505 g sugar;
• 5 g special yeast;
• 5 g pectin enzyme;
• 2 liters of water;
• 5 ml lemon juice.

Made from dried dates and blueberries

Ingredients for a 3-liter jar:

• 905 g dates;
• 105 g blueberries;
• 450 g granulated sugar;
• 10 ml lemon juice;
• 2 liters of water;
• 5 g wine yeast.

From figs and citrus fruits

Recipe for a 3-liter container:

• 805 g figs;
• 1 orange, cut into slices;
• juice of one lemon;
• 305 g sugar;
• 205 g honey;
• 5 g yeast;
• 5 g pectin enzyme;
• 2 liters of water.

Prune wine

Ingredients for a 3-liter jar:

• 1 kg prunes;
• 100 g raisins;
• 5 g wine yeast;
• 5 ml lemon juice;
• 505 g granulated sugar;
• 2 liters of water.

From dried cranberries

Recipe for a 3-liter container:

• 0.5 kg cranberries;
• 505 g sugar;
• 5 g special yeast;
• 5 g pectolytic enzyme;
• 2 liters of water.

From raisins

Ingredients for a 3-liter jar:

• 1 kg raisins;
• 505 g sugar;
• 5 g yeast;
• 5 g pectin enzyme;
• 5 ml lemon juice;
• 2 liters of liquid.

Shelf life of finished wine

Homemade wine made from dried fruits can be made sweeter by adding sugar before bottling. You can pour a little vodka or cognac into the drink. The result will be fortified wine.

Bottles are stored in a cool cellar or pantry. In the heat, the wine can sour or ferment again. Before you put the bottle on the table, you need to wait at least 3 months. The wine must “ripen”. This process takes from 3 to 9 months.

The longer the wine is stored, the tastier it becomes. A low-alcohol drink should be drunk within 2-3 years.

Contraindications for use

Wine made from dried fruits contains 5-15 degrees of alcohol. This drink is prohibited for young people under 18 years of age, as well as pregnant and lactating women. A healthy person can drink no more than 100 ml of wine at lunch. It is not recommended to drink low-alcohol drinks for people suffering from diseases of the stomach, liver and kidneys.