Wine mushroom: what is it + 2 universal recipes

Wine mushroom (Zooglea) is a combination of microorganisms used to make home and industrial wine. Looks like a maroon plastic mass with a specific odor. There are different types, each of which gives the drink its own color and degree. This product originates from Japan, but has already taken root in many other countries.

The average strength of alcohol obtained from the wine culture is from 8 to 10%, but you can also make high-degree drinks - up to 15-20% if you add more sugar.

They taste a little sour, similar to homemade cider. You can buy special strains of microorganisms in specialized stores on the Internet.

Useful properties and contraindications of wine mushroom

Drinks made from Japanese bacteria are believed to have a positive effect on health:

1. Saturate the body with minerals and vitamins

2. Dilate blood vessels, stimulate blood circulation

3. Improve sleep quality and falling asleep speed

4. Normalize the digestive system

5. Boost immunity

However, alcohol from wine mushroom is not recommended for people with hypertension, pancreatitis, diseases of the gastrointestinal tract, liver, kidneys, and a tendency to depression, alcoholism, and nervous disorders.

Recipe: traditional wine from wine mushroom

The amount of ingredients is indicated per 3-liter jar.

Use filtered, spring or bottled water.

The tomato paste should not contain salt, optimally, it should contain only tomatoes. Instead, you can use fruit powder to create a drink with a fruity flavor.

Store the finished wine in a tightly sealed container.

Ingredients

1. Wine culture - 0.2-0.25 liters

2. Sugar - 0.5-0.6 kg

3. Warm water - 2 liters

4. Tomato paste - 2 tbsp. л.

The method of preparation

1. Mix water and sugar in a separate container until the crystals are completely dissolved.

2. Pour tomato paste into the resulting solution, mix the mass until smooth.

3. Pour the mixture into a glass container, add the wine mushroom, leaving room for fermentation.

4. Put a rubber glove on the neck of the jar (water seal), transfer the vessel to a warm, dark place.

5. After 2-3 days, check whether the fermentation process has begun (the glove should rise). If there are no signs of activity, stir the mass and transfer to a warmer place.

6. 8-14 days after the start of fermentation (when the bubbles stop, the glove will fall), carefully drain the wine from the sediment with a hose.

7. Optionally add raspberry or cherry syrup to the drink.

Recipe: pseudo champagne from wine mushroom

One week of fermentation is enough to get a sweet sparkling wine. If you let the drink stand longer for 1-2 weeks, you will get a semi-sweet champagne or brut. After additional infusion in the cold, sparkling wine turns into dry white wine. You can sweeten it to make it semi-sweet.

Ingredients

1. Wine mushroom - ½ liter

2. Sugar - ½ kg

3. Water - 2 liters

The method of preparation

1. Boil water, dissolve sugar in it, let the mixture cool to a warm state.

2. Pour the syrup into a clean jar, add the wine culture, install the closure (glove).

3. Put the container in a dry, dark place, let it stand for 5-7 days.

4. After sedimentation, carefully pour the drink through a thin hose.

The wine mushroom remaining after fermentation can be reused by separating it or placing it in a larger container. Keep in the refrigerator under cheesecloth until the next use.

Update: 02.03.2020

Category: Wine and Vermouth