It’s certainly no ordinary wine, but we think it should be more popular. Soft and fast on the road, this is the dream of the winemakers!
The khaki plum is in many ways the ideal fruit for table wine. They are not only easy to prepare, but also rich in natural sugars, which are an essential part of the fermentation process.
Compared to most other homemade fruit wines, the fermentation of kaki plum wine is relatively short.
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For a liter of wine you need khaki plums:
- 3 pounds khaki – Hacia is recommended as wine, but it is possible to make wild wine from khaki if you have it on hand.
- 2.5 pounds of sugar
- 1 teaspoon
- 1 gallon of filtered water
- 1 packet of wine yeast
- ½ teaspoon nutritious yeast
- ½ teaspoon pekinetic enzyme
- 1 campden tablet
You don’t have to do this:
- 1 primary tank – primary fermentation takes place A fermentation tank would be ideal, but if you do not have access to it, any tank with a safe lid that does not react is good, as long as it is not airtight.
- 2 glass bottles with integrated airlock and mushroom – for secondary fermentation. The reason why two are needed is that in the later stages of fermentation the khaki has to be transferred several times in a clean container.
- Mashed potatoes
- Siphon for storage of wine after first fermentation
- Filter or sieve
- Glass bottles for storing finished khaki wine.
How to make Hurman Wine –Formulation
1. Fruit preparations
Start by cleaning, washing and planting the khaki, then cut it into quarters. The fruit must be ripe – the khaki’s taste qualities can be judged by its colour (saturated and homogeneous) and elasticity (it must be slightly soft).
Almost all persimmon recipes use Hacia Khaki Plum, especially because it is the sweetest variety. Wild persimmons also work well though, even if you need to add some extra sugar.
If you make wild kaki plum wine, the preparation is also a bit more complicated, because wild fruits have more seeds.
When your fruit is ready, you pound it to a pulp. It’s easy to do with potatoes or a similar tool – if you don’t have one, you can just use a fork.
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2. Mixing of ingredients and primary fermentation
Place the fruit in a primary container – a fermentation bucket, large pot or other container that is food and does not react. Be careful with the use of an airtight packaging as this would slow down the fermentation process.
Add to the khaki pulp the sour mixture, the nutrients from the yeast, half the sugar and a tablet of crushed campden. Camping tablets free of wild yeast and natural bacteria by effectively sterilizing the meat.
This ensures a predictable fermentation process, prevents the wine from spoiling and makes cooking the ingredients unnecessary.
Finally, add water and mix well to dissolve all the sugar. After mixing the ingredients, cover the jar and leave the mixture to stand for about 12 hours. This gives the Campden tablet time to work properly.
After 12 hours, add the yeast and the pekinetic enzyme to the mixture. Cover the container and let it ferment for five to seven days, stirring daily.
3. Secondary fermentation
Once a week it is time to make wine for the second fermentation.
Start by filtering the mixture through a fine-meshed sieve or sieve; only liquids may end up in another container. Make sure that the sieve and container are properly sterilized, otherwise you risk damaging the wine instead of fermenting it. Usually you wash your tools in boiling water.
The primary vessel, i.e. the vessel in which the mixture has been fermented over the last seven days, must be washed thoroughly. Pour in the liquid again and add the other half of the sugar, making sure it dissolves well.
Then pour your future Hurman wine into one of the bottles in the basket and cover it with a cone with an integrated airlock.
From now on, most of the process will take place without your participation. Feelings of guilt need time to spread, so patience is the key to success!
While the yeast does its work, a sediment forms at the bottom of the demijaon. In order to remove these residues from the final product, you should place the wine on the shelf regularly.
This is done by pouring the liquid into a clean Demijohn with a sterilised siphon tube every three to four weeks. Make sure there is some sediment at the bottom of the first demijo. After pouring the wine, cover the new basket with the airlock and go back to rest.
The secondary fermentation should take about three months, so before the wine is ready to be bottled, it should at least be put back on the shelf. To determine whether the fermentation is complete, you must observe the passage: When the bubbles have completely stopped and the wine is clear, you can start!
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Try a little wine before bottling. If it is too dry for your taste, you can add sugar at this stage. If you decide to sweeten your khaki plum wine, it is highly recommended to add a stabilizer as well.
Adding sugar risks triggering the refermentation process – after all, sugar is one of the nutritional forms of yeast. Wine stabilizer – especially potassium sorbate – prevents this process by ensuring that your wine does not ferment.
And you’re dead! After packing the khaki in clean bottles, caps or capsules, store it in a dark place. At this stage, the wine is ready to drink – unlike many other fruit wines, persimmons do not need to rest before serving.
If you liked this recipe for khaki with plums, let us know – and don’t forget to taste all our other homemade wines too!
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