Homemade Date Wine Recipe
In the East they call dates “the bread of the desert” for their high energy value. Only a few know that it is possible to make homemade date wine with a unique flavor from these regular sweets. The recipe and technology can be seen below.
- Dates – 6.6 lb / 3 kg
- Sugar – 3.3 lb / 1.5 kg
- Citric acid – 1.8 oz / 50 gr
- Water – 2 gal / 8 liters
- Wine Yeast
Citric acid stabilizes the acidity, otherwise fermentation will be slow and the wine will be unsavory and have a short shelf-life. After steaming dates in boiling water they will have no wild yeasts, that’s why you have to take care of a wine yeast prior to making the must.
Date Wine Recipe
- Remove the seeds from the dates.
- Pour boiling water on the pulp, hold it for 60 minutes.
- Pour broth into a separate container. Mince the steamed dates.
- Mix obtained brew with broth of a room temperature.
- Add the first portion of sugar (0.8 lb / 400 grams), citric acid, wine yeast. Stir thoroughly.
- Leave the container in a dark room with a temperature of 65-77F° / 18-25°C. Tie up the bottleneck with gauze. After 2-3 days there should be foaming on the surface, a hissing sound and a sour smell. This means that the fermentation has begun.
- Leave the must from 7-9 days (since mixing the ingredients) until the pulp floats to the top. Once a day stir it with clean hands. During the fermentation you’ll notice a leaven smell. That’s normal, we’ll get rid of it on the 14th stage.
- Filter the wine material through several layers of gauze, thoroughly squeeze the solid part. You don’t need the husks anymore.
- Add the second portion of sugar (1.3 lb / 600 grams) to the must, stir it and then pour into the fermentation container (fill it up to 2/3 of its volume) and install an airlock on the bottleneck in order to get rid of carbon dioxide. Leave it in a dark place with a temperature of 65-77F° / 18-25°C.
- After 3 days add the last portion of sugar (1.1 lb / 500 grams). In order to do that pour the must into a separate container, dissolve sugar in it and pour it back in. Don’t forget to install the airlock again.
- Active fermentation lasts for 35-60 days. After that the airlock stops giving up gas, there’s a layer of sediment at the bottom, and the new date wine becomes much brighter.
- Carefully pour the wine from the sediment through a tube into another container. Give it a taste. Optionally add sugar and stir it well.
- Hermetically seal the container with the poured wine (if you’re not sure that the fermentation has fully stopped, install the airlock) and leave it for aging in a dark place with a temperature of 50-61F° / 10-16°C. A basement would fit perfectly. As a last resort – a fridge.
- Age the wine for at least 3-4 months. The sediment will gradually appear at the bottom. At least once every 2-3 weeks you’ll have to remove it by pouring the date wine through a tube into another container. Thanks to this transfer you’ll get rid of the leaven smell, and the beverage will get brighter.
- Bottle the matured wine for storing, hermetically seal it with corks. Shelf-life is 2-3 years. You’ll end up with around 1.5 gal / 6 liters.