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Winemaking
Golden, sun-kissed, and gently tart — mirabelle or cherry plum wine is a true classic in Polish home winemaking. These fruits often grow wild and produce bumper crops, and the wine you make from them dazzles with its beautiful color and deep aroma. Below you’ll find a perfectly balanced recipe that turns your summer harvest into top-quality homemade wine.
Homemade Mirabelle or Cherry Plum Wine Recipe
Method:
- Before you start, thoroughly sanitize all equipment using Potassium metabisulfite.
- Sort and wash the fruit, then remove the stones.
- Lightly crush the fruit, transfer it to a fermentation vessel, and pour over 2 liters of hot water.
- When the mash cools below 30°C, add Browin Pectic Enzyme and leave for 12–24 hours.
- Dissolve 2 kg sugar in 7 liters of hot water, cool to room temperature (20–25°C), and pour the syrup into the vessel with the fruit.
- Add the rehydrated wine yeast and the first dose of yeast nutrient (about 3–4 g).
- Seal the vessel with a lid fitted with a water-filled airlock and leave in a warm place.
- After 5–7 days, dissolve the remaining 1 kg sugar in a small amount of warmed must, cool, pour it back in, and add the rest of the nutrient.
- After 2–3 weeks, draw off the liquid, press the remaining pulp thoroughly, transfer everything to a demijohn, and fit an airlock (4–6 weeks).
- Rack the wine off the lees, remove the sediment, return the wine to the demijohn, and leave it to continue fermenting and clear.
- Bottle the clear, finished wine and age in a cool place for at least 6 months.
Enjoy! ...because homemade is better!
