There are basically three methods to make fruit wine at home: Use a wine starter, natural fermentation with crushed fruit, and the shortcut -- soak fresh fruit in wine or spirit. After 1 – 2 months, the color, fragrance, and taste of the fruit infuse into the wine and a new drink is made. Serious alcohol drinkers may laugh at them but for those who like homemade sweet alcohol beverages, these fruity drinks are great.
Many fruit can be used to make fruit-alcohol drinks. Wash and dry the fruit carefully. Do not leave any water on the surface. Don’t be too particular about the ratio of fruit and wine/spirit; don’t ask if this alcohol is OK. It’s all up to your personal preference. In general, pick a colorless spirit that is at least 70 proof. Vodka, rum, and gin are popular choices. Sometimes Sake is also used for milder and sweeter products.
The third ingredient is sugar. Rock sugar is preferred for its taste. You may also add some lemon zest. Leave the sealed glass container at room temperature or in refrigerator (if sake is used).
1. Blueberry drink. In a clean glass jar, soak fresh blueberries (preferably organic berries) in sake or vodka. The alcohol should just cover the fruit. Add sugar (the ratio of berries and sugar is about 3:1 by weight), preferably crushed rock sugar. Seal the jar. In only couple of days the blueberries start to release its color to the wine/spirit. The beverage will be ready to drink in 2 months.
2. Pomegranate drink. The process is the same as blueberry drink. Use 2/3 bottle of sake for one pomegranate. The ratio of fruit and rock sugar is 4:1 by weight.
Got the idea? Here are some popular fruit candidates: Mango, cherry, kiwi, kumquat, hawthorn, lemon… Well the list seems endless.