Acacia wine: 3 recipes at home
Tips before you start
To obtain flavored alcohol, flowers are harvested early in the morning or a few hours after rain: at this time they contain the largest amount of nectar. Harvest raw materials in a clean place, away from roads and industrial enterprises.
To make delicious acacia wine, you need not only petals, but also a variety of additives. To improve the taste of the drink, add lemon juice, zest or acid, black tea, sugar, raisins and other ingredients to the recipe.
To increase the degree and better storage, the product is diluted with strong alcohol.
You do not need to rinse the flower raw materials to preserve its aroma and sweetness as much as possible. All you need to do is shake off the buds from insects and debris and separate the petals (the stems and peduncle are not needed).
The utensils used in the winemaking process must be sterilized and dried to prevent spoilage of the drink.
The classic acacia wine recipe
Citric acid can be replaced with lemon juice (8 fruits are needed) and raisins with wine yeast. In the latter case, the first 2 steps of the recipe are skipped. Raisin sourdough is made in advance - before the collection of flower raw materials. This will require an additional half a glass of water and 2 tsp. sugar.
Dried fruits do not need to be washed before use. Without alcoholization, you will get about 8 liters of wine with a strength of 10-12°. You can store such a product for up to 3 years. If the drink is sweetened after active fermentation is complete, let it ferment for 1-1.5 weeks under a water seal before maturation.
Ingredients
White acacia flowers - 2 liters
Water - 7 liters
Sugar - 2 kg
Citric acid - 8 tsp.
Raisins - 50 g
Method of preparation
Put the raisins in a jar, pour half a glass of water, add 2 h. л. sugar, mix.
Tie the neck of the vessel with cheesecloth, leave the mixture warm until foam appears (for 2-4 days).
Boil half of the water, put the flower mass in a suitable container, pour boiling water, cover with a lid.
Wait for 1 day, strain the acacia infusion through a cheesecloth filter into a fermentation container, squeeze the liquid from the petals there.
Dissolve "lemon" (lemon juice) in the flower drink, mix well.
Combine the remaining water and all the sugar, boil the sweet mixture, cook for 5 minutes over low heat, constantly removing the foam.
Cool the syrup to room temperature, add to the flower infusion.
Strain the raisin starter, pour the liquid into the acacia drink.
Put the shutter on the fermentation vessel, send it to a dark, warm place.
After the bubbles are released (after 1-2 months), remove the young wine from the sediment.
If desired, sweeten or increase the strength by adding alcohol/vodka.
Pour the drink into a smaller container, cork it and send it to the cold for maturation.
Keep the wine for 5-6 months, skimming off the sediment if necessary.
Filter the drink and pour it into small glasses.
Acacia wine with tea and citrus fruits
For a more pronounced fruity bouquet, you can include lemon-orange zest in the recipe, but there is a chance that the floral tones will be "lost" in such a drink.
Top dressing is used as desired, you can do without it. The final formation of the taste of acacia wine occurs six months/year after aging.
Ingredients
White acacia flowers - 10 liters
Lemon - 6 pieces.
Orange - 3 pieces.
Sugar - 5 kg
Dry black tea - 4 tsp.
Wine yeast - 1 package
Wine top dressing - according to the instructions
Water - 15 liters
Method of preparation
Put the acacia petals in the fermentation container.
Remove the peel from the citrus fruit along with the white skin, cut the flesh into large slices, and add to the flower mixture.
Brew tea in 1 liter of boiling water, insist, strain, pour into the fruit and acacia mixture.
Heat 10 liters of water to 60 °C, pour into a fermentation vessel, cover the drink with a lid, and put it in the dark and warm.
After 3 days, drain the infusion, strain, squeeze out the flower mass, add 3.6 kg of sugar to the liquid, mix well.
Prepare the yeast according to the instructions, add it to the drink along with the top dressing, pour the wort into a clean 20-liter vessel, add the remaining water, and install the shutter.
20 days after the start of rapid fermentation, add 0.7 kg of sugar to the drink, mix well, and close the vessel again with a shutter.
After the bubbles are released (after 1-1.5 months), drain the wine from the sediment, optionally add the remaining sugar (0.7 kg).
Pour the drink into a smaller vessel, put a water seal, send it to a cool, shaded place.
Let the wine mature for 4-6 months, periodically draining it from the sediment.
After the drink is fully clarified, pour it into small containers and store in the cold.
Acacia wine "Light"
This recipe is the easiest to use, but there is a possibility that fermentation will be less active. To improve the bouquet of the finished drink, it is recommended to age it for six months/year before tasting.
Ingredients
Acacia petals - 3 liters
Water - 9 liters
Sugar - 2 kg
Raisins - 10 pcs.
The method of preparation
Pour the flowers with heated but not boiling water, add ¼ of the sugar, let it brew for 3-4 days, stirring the mass twice a day.
Drain the drink, squeeze the petals, pour both infusions into a clean bottle.
Add the remaining sugar and unwashed raisins to the flower liquid, mix, install a water seal, leave in room conditions.
After 3 weeks, at the end of active fermentation, remove the wine from the lees, put it in the cold to clarify.
Let the drink stand for 3-4 months, periodically pouring it through a tube to remove the sediment.
Pour the wine into clean vessels, send it to the cold.
Update: 23.01.2019
Category: Wine and Vermouth