Sea buckthorn wine: 4 recipes at home
The beneficial properties and taste of sea buckthorn wine are legendary among amateur winemakers. A good aged drink has a wonderful aroma of tropical pineapple, mild taste and rich color of orange shades. Despite the fact that the cooking process is very laborious, the result will exceed all your expectations.
It is also made from sea buckthorn: liqueurs, tinctures, liqueurs
Homemade wine from sea buckthorn
Ingredients
Fresh sea buckthorn - 4 kg
Granulated sugar - 2 kg
Water - 1.5 liters
The method of preparation
Sea buckthorn must be sorted out, getting rid of excess debris and spoiled berries.
To make wine, it is not advisable to wash the berry, so as not to kill the wild yeast.
In a wide bowl, mix the berries with sugar and knead thoroughly with a wooden spoon, cover with cheesecloth and leave in a warm place for 2-3 hours.
During this time, the juice should be released and water can be added.
Install the water seal (for lack of a medical glove with a small hole in one of the fingers) and leave until fermentation is complete for about 60 days.
It is important not to miss the end of the fermentation process, and after a month, check the condition of the wort daily.
After the fermentation stage is complete, the young wine can be drained from the lees and passed through a filter.
Pour the drink into glass bottles and keep it for 2-3 months in a cool place to stabilize and saturate the taste.
Sea buckthorn wine simple recipe
Ingredients
Sea buckthorn berries - 3 kg
Sugar - 1 kg
Water - 2 liters
The method of preparation
The unwashed berry must be crushed into the pulp. For convenience, you can use a blender, pestle or juicer.
Squeeze out the juice through cheesecloth and pour it into a sterile jar, and mix the pulp with granulated sugar and cover with water.
Let the cake brew for 2-3 hours, then strain it and mix the liquid with sea buckthorn juice.
Install a water seal and leave in a warm, dark place for 1.5 months.
Then proceed according to paragraphs 7 and 8 of the of the first recipe.
Dessert sweet wine made from sea buckthorn
Ingredients
Sea buckthorn - 10 kg
Granulated sugar - 4 kg
Water - 6.5 liters
The method of preparation
You do not need to wash the berries for making wine, just pass them through a meat grinder or blend them with a blender.
Using cheesecloth, squeeze out the juice (we will get 6-6.5 liters of juice).
Mix sea buckthorn juice with granulated sugar and water, shake well and install a water seal.
Put the container in a warm place and leave for 1-2 months for fermentation.
Next, proceed according to paragraphs 7 and 8 of the of the first recipe.
Only dessert wine requires longer aging for at least six months.
Sea buckthorn wine classic recipe
Ingredients
Fresh sea buckthorn - 15 kg
Sugar - 5 kg
Water - 3 liters
The method of preparation
Follow steps 1 and 2 from of the third recipe, only between the 2nd and 3rd pressing is it necessary to add a little water to the crushed berry.
Pour sea buckthorn juice into 5 liter glass containers and add 1 glass of granulated sugar.
Cover with gauze and transfer to a warm, dark place for 3 days. Be sure to remove the resulting foam 2-3 times a day.
After the time has elapsed, pour the wort into one large 20-liter bottle and add half of the remaining sugar diluted in three liters of water to it.
Install a water seal and transfer the container to a room with a temperature of 17-27 degrees for about 1.5 months.
Divide the remaining sugar into 3 equal parts and add it to the wort on the 4th, 7th and 10th day of fermentation.
We recommend shaking the contents of the bottle a little for the first 10-12 days.
After the first stage of fermentation is complete, pass the wort through a filter 2-3 times to get rid of the top layer of sea buckthorn oil.
Important! The transparency of the future wine depends on the quality of wort straining.
Pour the filtered liquid into a clean bottle, re-install the water seal and transfer it to a dark room with a temperature of no higher than 16 degrees for 3-4 months.
We recommend draining the wine from the sediment once a month.
After completing the second stage of fermentation, you can go 2 ways. The first is to drain the wine from the sediment and bottle it. Let it brew for another 2-3 weeks before tasting.
The second is to clarify the wine and then start tasting. To clarify, beat 1 egg white until foamy and add 1 glass of water during the whipping process. Combine the resulting mass with one liter of wine and pour a thin stream to the rest of the product. Mix thoroughly and leave for 2-3 weeks in a cool place.
Then gently, without shaking, drain the sea buckthorn wine from the sediment and bottle it.
From the specified amount of ingredients, you will get 7-8 liters of homemade sea buckthorn wine, which can be stored in the cellar for up to 3 years.
Update: 23.11.2017
Category: Wine and Vermouth