Wine made from irgi: 2 recipes at home

It is not difficult to make wine from irgi at home if you follow a clear recipe and follow all the recommendations.

They also cook with irgi: liqueurs, tinctures, liqueurs

Classic recipe for wine from irgi

For better juice extraction from the berry, we will heat it. This will cause small losses in the form of natural live yeast that "live" on the fresh berry. And in order to start the fermentation process, we will add unwashed raisins.

With full compliance with the cooking technology, the strength of the wine can vary from 10 to 12 degrees (depending on the amount of sugar in the wine material).

Over the course of 5 years, the taste of the drink will intensify, and the wine bouquet will open up from new angles.

Young wine from irgi should be dark red in color with a slight hint of purple.

Ingredients

1. Irgi berry - 3 kg

2. Sugar - 400-500 g (per 1 liter of undiluted juice)

3. Water - 1 liter (per 1 liter of undiluted juice)

4. Raisins - 50 g

Method of preparation

1. Rinse the irgi berries under running water, remove spoiled berries, dry them slightly with paper towels and chop them a little with a blender or meat grinder.

2. Put the prepared berries in a pan with a thick bottom and heat to 60 degrees, then remove from heat, cover and let stand at room temperature for a day to let the juice out.

3. The next day, squeeze the juice well with cheesecloth and strain it through a fine sieve. The berry press cake can be safely disposed of in the trash.

4. Dilute the resulting irgi juice with water in equal proportions 1:1 and add sugar to it at the rate of 200 g per 1 liter of undiluted juice and unwashed raisins. Stir well until the sugar is completely dissolved.

5. The glass container must be sterilized and then filled 75% with the prepared wine material. Now we put a water seal or a clean glove with a small hole on the finger and leave it for natural fermentation in a dark room at 18-26 degrees.

6. After 3-4 days of active fermentation, add a new portion of granulated sugar to the wort at the rate of 100 g of sugar per 1 liter of undiluted juice. For better dissolution of sugar, it is necessary to pour a little wort and add sugar to it, stir thoroughly. Pour the resulting syrup back into a common container and again put a water seal or a clean glove with a small hole in the finger.

7. After 5 days, you need to repeat step 6 again. Now leave the wort until the fermentation is complete, it can take from 20 to 60 days. Important! If fermentation has not stopped after 50 days, pour the wine from the sediment into a sterile glass container, re-install the water seal or a clean glove with a small hole in the finger and wait for the fermentation to complete. This must be done so that the finished wine is not bitter.

8. After the fermentation is complete, drain the wine from the sediment and take a sample. At this stage, you can add more granulated sugar or add strength with an alcoholic component (vodka or food alcohol). The alcohol base should be added in the proportion of 2-15% of the total volume of wine. It is important to remember that the introduction of strong alcohol into the wine increases the strength of the drink, the shelf life, but loses its aroma.

9. Pour the young wine into glass bottles (filling it almost to the top) and tightly cork it. Store wine in a cool, dark place at a temperature of 6-16 degrees. You can start tasting after 3-6 months.

10. During the ripening period, sediment will fall out and the wine from the irgi should be filtered through a filter every 20 days.

11. After 2-4 months, this procedure is performed less often.

Irgi wine with currants

By mixing the two berries, the finished wine will acquire the qualities of table wine.

Thanks to black currants, the taste will become softer and slightly viscous, but the bouquet of flavors will be more intense.

Ingredients

1. Currant and irgi juice - 1 liter

2. Granulated sugar - 1 kg

3. Water - 2 liters

The method of preparation

1. Squeeze juice from irgi and currants.

2. Cooking the classic sugar syrup.

3. After the syrup has completely cooled, mix it with the iris-currant juice and mix thoroughly. Then put a water seal or a clean glove with a small hole in the finger and leave it until the fermentation stage is complete (for 20-50 days) in a dark room at 18-26 degrees.

4. When the wort has stopped "playing", remove it from the sediment and filter it thoroughly 2-3 times through a purchased or homemade filter.

5. Pour the young wine into glass bottles (filling it almost to the very top) and tightly cork it. The wine should be stored in a cool, dark place at a temperature of 6-16 degrees. You can start tasting after 3-6 months.

6. During the ripening period, be sure to repeat step 10 from the first recipe.

Update: 24.10.2017

Category: Wine and Vermouth