9 simple recipes for making wine from viburnum at home
The ruby-red berries of this plant have long been known for their medicinal properties and specific taste. They make various juices, fruit drinks, jam, grind with sugar. Many people do not know that making an original, aromatic wine with an interesting, slightly bitter taste from viburnum fruits is quite simple at home.
The benefits and harms of the product
This drink helps cleanse and strengthen the body, strengthens the intestines and even helps restore microflora. Viburnum wine raises the tone of the body and serves as an effective means of preventing colds.
At the same time, it is undesirable to take it for hypertensive patients, people with increased gastric acidity and those who suffer from various food allergies. But, of course, if the dosage is significantly exceeded, wine will harm even healthy people.
The subtleties of making viburnum wine
When preparing it, it is important to prepare quality raw materials and follow the recipe instructions step by step. You can make such a drink both using yeast and without it, as well as add various fruits to the preparation.
Raw material selection rules
The procedure is carried out on a dry, sunny day. Ripe, but not overripe fruits are selected. It is desirable that they are bright red, dense, not wrinkled or spoiled, without dark spots on the skin. Depending on the recipe, they are plucked from fruit twigs (ridges) or laid with whole brushes.
How to make wine from viburnum at home
To prepare healthy, original and tasty viburnum wine, you need to select high-quality raw materials and follow the instructions of proven recipes step by step.
The easiest recipe
There is a simple version of how you can make wine from ripe viburnum berries. Moreover, the wort is prepared with the yeast contained on the surface of its fruit. For this reason, in no case should they be washed, otherwise the fermentation process will be poor and slow.
Take the following ingredients:
- fruits of red viburnum - 5 kilograms;
- sugar - 2 kilograms;
- raisins - 40 grams;
- purified water - 10 liters.
But, according to some recipes, pressed viburnum juice and wine yeast are used to speed up the fermentation process. Then use the following components:
- viburnum - 900 grams;
- sugar - 900 grams;
- raisins - 40 grams;
- citric acid - 5 grams;
- yeast (preferably wine) - 5 grams.
Combs option
For such a recipe, in winter they take viburnum brushes with berries that are well frozen right on the tree. Low temperatures help the viburnum to maximize sugar intake and reduce the bitterness typical of fresh fruits.
An important feature - when cooking, the berries are placed in a fermentation tank along with the ridges (fruit twigs).
Dessert rose wine
Delicate, dessert wine with rich pink color will look great on a festive table. Guests will appreciate its high, original taste. It is not difficult to do it, but it should be insisted for 8 months.
For cooking take:
- viburnum fruits - 2 kilograms;
- pectin - 10 grams;
- lemons - 2 pieces;
- wine yeast - 10 grams;
- bananas - 1 kilogram;
- raisins - 500 grams;
- granulated sugar - 1.7 kilograms;
- clean water - 5 liters.
From the viburnum cake
Making wine according to traditional recipes involves squeezing the juice from the fruit, followed by discarding the cake. But for the preparation of a low-alcohol drink, you can use such raw materials. Moreover, the production technology is not much different from the classical one, but, of course, it has its own characteristics. The final product made from viburnum cake will not be as rich in color and taste as wine made from whole berries.
The highlight of the recipe is the replacement of fruit juice with sugar syrup.
With honey
This aromatic, rich in taste alcoholic drink has a rather high strength, this must be taken into account when drinking. You need to keep it cold, because warm wine can quickly darken and ferment.
You will need the following components:
- liquid honey - 300 milliliters;
- good cognac - 300 milliliters;
- dry viburnum wine - 2.5 liters.
Step by step cooking:
- First, the wine is prepared, it is desirable that it be completely clarified and has 1 year of aging.
- The honey is heated and poured into a drink, and then thoroughly mixed.
- Now the workpiece is infused for 24 hours at room temperature.
- After that, the cognac is poured into the bottle, mixed again and placed in the refrigerator.
With vodka
In addition to the fact that the liqueur has an excellent, bright taste with a piquant bitterness and a pleasant aroma, it is also a preventive drug that helps to raise the tone of the body. For the recipe, use frozen berries. At the beginning, they are kneaded with a crush, and then poured with vodka and kept for 2 weeks.
With black chokeberry
This wine has a maximum supply of vitamins and nutrients. In addition, it will be an excellent aperitif before a hearty meal. For cooking you will need:
- fermented viburnum juice - 1 liter;
- blackberry fruits - 2 kilograms;
- clean water - 1.5 liters;
- sugar - 300 grams.
With red rowan
A sweet-tart wine with an unusual, original taste will surprise both a novice winemaker and an experienced sommelier. In order for everything to work out correctly, you must strictly adhere to a proven recipe. You will need:
- freshly squeezed viburnum juice - 3 liters;
- rowan fruits - 4 kilograms;
- purified water - 6 liters;
- granulated sugar - 3 kilograms;
- unwashed raisins - 80 grams.
With apples
For making homemade viburnum wine with a milder taste, use apple juice. Moreover, not only the liquid itself is added to the workpiece, but also pieces of fruit, this will only improve fermentation and the quality of the final product.
Storage terms and rules
The wine is stored in dry, fairly dark and cool places. These are basements, cellars that do not freeze in winter and ordinary home refrigerators. Optimum temperature: + 12 ... + 13 C degrees. If all the conditions are met, the drink in sealed bottles does not lose its qualities for up to 3 years.
How to drink viburnum wine
This homemade drink will be an excellent aperitif that will increase appetite and improve digestion.Dessert wine (high in sugar and sufficient strength) made from viburnum is also a good digestif. These are alcoholic beverages that are consumed after eating.
Viburnum wine is first cooled, but not too much, otherwise the characteristic taste of the preparation may evaporate.
The optimum temperature of the drink before drinking is + 11 ... + 12 C degrees.
