Fermented juices: 5 recipes at home
A fermented fruit and berry infusion is not a throwaway product, but an original drink made from healthy raw materials.
Nuances about the drink
Fermented juices are also called "light wine": they taste similar to semi-dry and sweet grape alcohol.
The mash remaining after straining is usually not thrown away, but poured with 30% sugar syrup, fermented for several days in heat and 1 month under the shutter.
The resulting concentrated liquid is also filtered and bottled.
Both types of fermented infusion are stored in the cold in a sealed form.
Raspberry fermented juice
The volumes shown are for a 10-liter container.
Ingredients
Raspberries - 8 kg
Sugar - 0.8-1.2 kg
Method of preparation
Rinse a well-ripened, undamaged berry in water several times, let the liquid drain, and mash the fruit with your hands.
Drain the liquid together with the pulp into a volumetric vessel, add sugar.
Wrap the neck of the bottle with gauze cloth, put in a warm place for 2 days.
Strain the juice into a separate container, put a shutter, wait for the fermentation processes to complete.
Transfer the drink to the cold, keep it under a water seal for another month and a half, drain it with a siphon, place it in small containers.
Fermented currant juice
The grape drink is prepared in a similar way.
Ingredients
Red/black currants - 8 kg
Sugar - 0.8-1.2 kg
Method of preparation
Sort the fruits, discarding the crumpled and spoiled ones, twice. rinse three times in water, let the liquid drain.
Crush the berry mass, put it together with the juice in a 10-liter bottle.
Wrap the neck of the vessel with a gauze cloth, move the wort to the heat for a couple of days.
After the pulp has floated, decant the juice into a clean vessel, sweeten, and close the lid for half a month or more until the fermentation process is complete.
Remove the finished drink from the sediment with a siphon, transfer to the cold for 2 months, filter, distribute into small containers.
Fermented cherry juice
Ingredients
Sugar - 1.6-1.7 kg
Water - 5 liters
Cherries - 7 kg
Cooking method
Pit the berries, mash them, and pour them into a large container.
Brew sweet syrup by boiling the water-sugar mixture, cool it a little and add it to the cherry mass.
Put a stopper on the bottle, wait 22-27 days (until fermentation stops).
Filter the drink, put it in small vessels.
Fermented plum juice
Ingredients
Plum - 6-7 kg
Sugar - 0.9-1.1 kg
The method of preparation
Divide the peeled and washed fruits into halves, pit them.
Put the plum pulp in a large vessel, pour in the sugar, install the shutter.
Keep the mixture warm, drain the liquid after a month and a half, filter, pour into small containers.
Apple fermented juice
Ingredients
Apples - 8.5-9 kg
Sugar - 0.8-1.3 kg
The method of preparation
Cut the washed apples, grind them in a meat grinder.
Pour the fruit mass into a 10-liter vessel.
Wrap the neck of the bottle with a gauze cloth, put in heat for 2-5 days.
After the apple pulp has floated, drain the liquid, squeeze the mass.
Put all the sugar into the juice, put a water seal, let it ferment for half a month or so.
Strain the drink with a siphon, pour into small bottles.
Update: 05.12.2018
Category: Other alcohol