Wine, liqueur, liqueur and tincture of barberry: 5 recipes at home
Barberries - a shrub from the barberry family that grows in the southern regions and in the middle zone of our country. The fruits of this plant are good for health, as they have anti-inflammatory, bactericidal effects and improve immunity.
Vzboltai suggests moving from words to deeds, choosing one of the recipes below and "utilizing" the excess berries.
Wine from barberry
Ingredients
Barberry berries - 3 kg
Water - 12 liters
Sugar - 2 kg
Wine yeast - 1 sachet
Method of preparation
Pass the barberry berries through a meat grinder or crush them in another way.
Transfer the resulting mass to a non-metallic container with a wide neck (enameled pot, plastic bucket, etc.).д.).
Add 1 kg of sugar, water and wine yeast based on the proportions indicated on the sachet. Stir.
Cover the container with gauze and transfer to a dark place at room temperature. Leave for 2-3 days. Stir every 12 hours.
After a while, signs of fermentation should appear on the surface of the wort: foam, hissing, a slight sour smell.
Strain the wort through cheesecloth, squeeze the pulp well. Squeezed berry mass is no longer needed.
Pour the juice into the fermentation vessel (fill no more than 75% of the volume), add 0.5 kg of sugar, stir.
Install a water seal or a medical glove with a pierced hole on the neck of the container. Check the tightness of the construction.
Put the wort for fermentation in a dark place (you can cover the container) with a temperature of 18-26°C.
After 5 days, add the remaining sugar (0.5 kg). To do this, pour 0.5 liters of wort through a straw, dissolve sugar in it, pour the resulting syrup back. Reinstall the water seal.
Depending on the temperature and quality of the yeast, fermentation lasts 30-55 days. Then the water seal stops emitting gas (the glove deflates), a layer of sediment appears at the bottom, and the wine becomes lighter.
If fermentation has not ended after 55 days, the wine must be drained from the sediment and put back under the water seal, otherwise bitterness may appear.
After fermentation is complete, pour the young barberry wine through a straw into another container, without touching the sediment at the bottom.
Taste, add sugar to taste if desired (no more than 150 grams per liter). If the strength is too low, you can add vodka (40% alcohol) up to 10-15% of the volume. Securing promotes storage.
Seal the container (preferably filled to the top with wine). If sugar was added at the previous stage, you can hold it under a water seal or glove for another 10-12 days, then close it.
Transfer the wine to a refrigerator or basement for aging (dark room with a temperature of 8-16°C). Leave to mature for 4-6 months.
As the sediment appears, pour the wine through a straw into another container.
Pour the aged barberry wine into bottles (other containers) for storage, seal with corks. Shelf life in the refrigerator or cellar - 3-4 years. Strength (without alcohol) - 8-12%.
Classic barberry liqueur
Ingredients
Vodka or alcohol diluted to 40-45% - 1 liter
Water - 250 ml
Barberry - 500 g
Sugar - 200 g
Cinnamon - 1 piece
Chopped lemon peel - 1 tbsp.
Cloves - 3 grains
The method of preparation
Mash clean, dry berries, mix with spices and put the mass in a jar.
Pour in alcohol, close the jar tightly, and leave for 15 days.
To prepare sugar syrup, cool and strain.
Strain the tincture, mix with sugar syrup and filter. Pour into prepared storage bottles, keep in a dark place.
Barberry liqueur
If you don't like the aroma of cinnamon or cloves, you can omit these spices. The amount of sugar depends on individual taste preferences.
Ingredients
Barberry berries - 200 g fresh (frozen) or 100 g dried (dried)
Vodka (alcohol 40-45%, moonshine, cognac) - 500 ml
Medium orange - 1 pc.
Cinnamon - half a stick
Cloves - 2-3 buds
Sugar - 100-200 g
Water - 50-100 ml
The method of preparation
Put the berries in a glass bottle. Pour the alcohol base. Seal airtight.
Insist in a dark place at room temperature for 15 days. Shake every 2-3 days.
After 15 days, add cloves, cinnamon and zest of one orange.
Close the container tightly. Insist for another 15 days, shaking every 3 days.
Filter the finished spicy barberry infusion in any way. Throw away the cinnamon and cloves, squeeze the berries well, they will not be needed anymore.
To prepare sugar syrup and mix it with berry infusion. Pour the finished liqueur into storage bottles, seal hermetically.
Leave for 2-3 days in a dark, cool place (basement, cellar, refrigerator) to stabilize the taste before use.
Barberry tincture with honey
Ingredients
Barberry berries - 1 kg
Alcohol - 850 ml
Water - 400 ml
Linden honey - 0.4 kg
Sugar - 100 g
Vanilla - ½ vanilla pod (4 g of vanilla sugar)
Cinnamon - 2-2.5 cm sticks
The method of preparation
If the barberry was harvested before frost, keep it in the freezer for several days. Then sort and rinse well, put in a two-liter jar. Add the rest of the ingredients and leave in a cool dark place for 2 months.
After maceration, pour off the infusion and add 100 g of sugar to the berries.
Wait 3-5 days and drain the resulting syrup.
Combine the infusion and syrup, filter through any filter.
Pour the tincture into bottles and send for aging for at least 4-6 months. It is not necessary to make syrup - then you will get a more "coarse" men's drink.
Barberry tincture with rum
Ingredients
Barberry - 500 g
Vodka or moonshine 40-45% - 1 liter
Light rum - 50 ml
Water - 250 ml
Sugar - 200 g
Lemon - ½ pc.
Cinnamon - 2 cm sticks
The method of preparation
Sort through the frozen barberries and rinse well.
Put the berries in a two-liter jar, add the zest of half a lemon, a piece of cinnamon stick, pour vodka and rum.
Close the jar tightly and leave to infuse in a dark, cool place for 2-3 weeks.
Then the infusion should be drained through several layers of cheesecloth and the berries squeezed well.
To brew sugar syrup and add to the infusion. Filter and bottle the resulting drink.
Keep the tincture for at least 4 months.
Update: 12.08.2018
Category: Liqueurs and Tinctures