Winemaking - an exciting experience. It has more than one millennium. Initially, wine was made from grapes. The overwhelming amount of wine sold is made from it now.
Grapes are not able to grow everywhere. For the preparation of good quality wines need technical varieties with high sugar accumulation. The ability to plant and grow is not for everyone. But habitual to us berries and fruit grow practically in each garden.
Criteria of suitability of raw materials for winemaking
For the wine to be well fermented, it is important that the right percentage of sugar and acid in the wort is used In practice, almost all berries and fruits allow making wine from them at home. That's just the quality of it will be different. The most delicious wine is obtained from gooseberry, dark and light plums, white and red currants, dark-colored cherries. Well suited for this and sea buckthorn.
Attention! Raw materials for winemaking should have an optimum degree of ripeness.
Unripe berries, as well as overripe berries will not give high quality wines.
Wines are divided into foaming or sparkling, in which a lot of carbon dioxide, and quiet: dry, semi-dry and semi-sweet. The amount of sugar in this wine ranges from 0.3 g / l to 8 g / l.
Sea-buckthorn can make any quiet wine.
Characteristics of sea buckthorn wine
- Bright yellow or fiery orange.
- Saturated taste, there is a small astringency.
- It has a delicate aroma, in which honey and pineapple notes are distinctly felt.
It is best to make dessert type wine with sufficient sugar content from sea buckthorn, but other types of wine are obtained from this useful berry quite decent.
To make sea buckthorn wine at home, you need to choose and prepare the berries.
Raw material preparation
- Berries pick fully ripe. Overdosing is not allowed. In overripe berries oil content increases. It is good for medicinal purposes, but it has a negative effect on the taste of wine. Fatty ingredients envelop the yeast and slow down the fermentation.
- Since the fermentation process is due to the yeast contained on the surface of the berries, they cannot be washed. Therefore, it is better to collect sea buckthorn early in the morning. The berries washed by dew will be pure. Contaminated berries can be well wiped with a dry cloth.
- Collected berries sorted out to free from debris. All rotten and damaged throw mercilessly. Even a poor quality berry can ruin the entire batch of wine. Sea buckthorn can be stored for no more than a day, and it is better to use it immediately after collection.
- Mash berries in a wide basin or pan. You can do this with a blender or use a wooden pestle.
Attention! Berries must be fully mashed - whole berries in the raw materials are not allowed.
There are different cooking options for sea buckthorn wine. They differ in the amount of added sugar and cooking technology. For novice winemakers fit the simplest recipe for sea buckthorn wine, for it is easy to prepare it even at home.
Sea buckthorn wine - a simple recipe
It can be made from 15 kg of berries, 5 kg of sugar and a liter of water.Attention! Water must be added to the must necessarily to reduce its acidity, as in its pure form it is too high for successful fermentation.
The gruel obtained after crushing the berries is filtered. For this fit a simple gauze. Add water. After half an hour, the process is repeated to get rid of the remaining thick. Now it is necessary to dissolve the sugar and decompose the resulting wort in a glass bowl with a wide neck.A warning! Do not use metal utensils other than enameled in the process of making wine.
In the process of oxidation, salts are formed that can not only spoil the wine, but also harm the health.
The first days of the fermentation process is booming with the formation of froth. It must be removed. The wort is stirred several times a day.
If the collected foam is removed in the freezer, it will turn out great nougat.
After 3-4 days on the bottle you need to put on a special valve, which will not allow oxygen to the future wine, but will give an opportunity to release the released gases.
If there is no such device, the usual rubber glove, worn on the neck, will do.
In her fingers will have to puncture holes for gas. For successful fermentation, the temperature in the room should be constant and ranges from 17 to 25 degrees. Future wine cannot be kept in the light. Once a day, the glove is removed for a couple of minutes so that the gases exit faster. A month later, the wine is removed in a cooler room, in which you need to maintain about 15 degrees, but not less than 10. Another month later, it is carefully poured from the sediment and bottled. This young wine can already be drunk. But it will taste better after ripening for about 4 months. The temperature for this should be from 6 to 10 degrees Celsius.
Homemade sea buckthorn wine, prepared according to the following recipe, has a different ratio of juice, water and sugar. It turns out dessert type and similar to pineapple liqueur.
Sea buckthorn dessert wine
10 kg of berries need 4 kg of sugar and 7 liters of water.
The initial stage is no different from that given in the previous recipe. Strain the juice mixed with water and after the second filtering dissolve the sugar in it. After a day of rapid fermentation, put gloves on the bottle or put a water seal.Attention! Foam clean necessarily.
Wander in a warm room need wine from 1 to 2 months. To determine the fermentation time, we observe the glove more accurately. When the amount of gases decreases, it no longer stands above the bottle, but falls. If we use a water seal, a signal to the end of fermentation is a reduction in the number of bubbles. They should be no more than 30 per minute. In this case, the wort is clarified, and a precipitate appears at the bottom of the dish. We do not need it. Therefore, gently decant the wine with a rubber or plastic tubing in the bottle. Ripening dessert wine about 6 months. After that, the prepared drink can be served on the table.
This simple recipe for sea buckthorn wine is for those who do not want to wait long for it to ripen. It is ready in two months.
Sea buckthorn instant wine
For every kilogram of berries need 1/2 kg of sugar and the same amount of water.
Mix crushed berries with water, strain off and dissolve sugar in wort. After 24 hours of fermentation, close the neck of the bottle with a glove or water seal. After fermentation, the wine drained from the sediment should mature a little in a dark and cool place. After that it can be tasted.
Wines made from sea buckthorn differ not only in excellent taste, but also retain all the healing properties of this unique berry, since they are not subjected to heat treatment.