9 simple recipes for making sea buckthorn wine at home
Sea buckthorn is a berry that is valuable for its high content of vitamin C and essential amino acids. The fruits are harvested for the winter in different ways: jam is boiled, frozen, processed into jelly, marmalades. The recipe for homemade sea buckthorn wine is popular. Sea buckthorn wine has a recognizable taste and golden hue. When cooking, use whole berries or squeezed fresh sea buckthorn juice.
The subtleties of preparing a drink
Sea buckthorn wine is transparent and has a special honey aroma. This result can be achieved if you follow the basic cooking rules:
- after receiving an established drink, several filtering procedures are carried out in order to exclude the appearance of a cloudy sediment;
- water must be added to the berry to increase the amount of extracted juice;
- during fermentation, sea buckthorn can provoke the release of foam, therefore it is recommended to periodically remove it to minimize the amount of sediment.
Preparation of raw materials
When preparing for the production of homemade wine, choose sea buckthorn of medium ripeness. This means that the berries should not be too soft, as happens when overripe. At the same time, they should acquire a bright orange hue, which indicates their ripeness.
When collecting, it is recommended to adhere to several rules:
- for making a homemade alcoholic drink, the berry begins to be picked early in the morning, when dew forms on the sea buckthorn;
- when preparing raw materials, the berry is not washed so as not to wash off naturally formed particles that promote fermentation from the surface;
- it is considered mandatory to sort out berries, reject rotten, damaged, soft fruits;
- exclude the use of dry, rotted berries.
How to make sea buckthorn wine at home
Homemade alcoholic drink is prepared in different ways. The technological condition for making homemade alcohol that promotes fermentation is the creation of a water seal. It is necessary for the removal of carbon dioxide, which is formed by the interaction of wine yeast and sucrose crystals.
Independent methods are based on the use of the simplest device to activate fermentation and prevent undesirable phenomena. A sterile medical glove is put on the glass bottle where the drink is fermented. A small puncture is made in one of the finger holes. This helps air out of the container without disrupting the fermentation process.
During fermentation, the glove inflates.After fermentation reaches the final stage, the glove falls off. This technique allows you to easily monitor the maturation of the wine.
Simple recipe
You can make delicious berry wine without adding any additional ingredients. For 1 part of the berries, take half of the sugar and so much water that it completely covers the resulting mixture. The berry and sugar are poured with water, then the water is drained. The fruits are rubbed with a crush, leave for 2-3 hours until the juice is released.
After that, the drained liquid is added, covered to create a water trap. Leave for further fermentation for 45-60 days.
Warning! After 30 days, the wine is checked daily to check when fermentation is complete.
After filtering, the drink is poured in portions into prepared glass containers and removed for further storage.
Fast cooking method
Making wine according to a traditional recipe is based on the activation of the natural fermentation processes that occur under the influence of sugar. The drink takes a certain amount of time to ripen, but the process can be accelerated by reducing the number of ingredients:
- berries - 1 kilogram;
- sugar - 500 grams;
- water - 500 milliliters.
Sugar and berries are ground, poured with water, removed under a water mash. Insist 30-40 days, then filtered.
Tsarskoe sea buckthorn wine
Wine of a sunny orange hue with a pronounced sea buckthorn aftertaste is obtained from freshly squeezed berry juice. 1 liter of fresh juice without pulp is diluted with syrup (1.5 liters) and 750 grams of sugar.
The mixture is fermented for up to 10 days. After that, the liquid is filtered off, the foam is removed. Then poured into portions. The wine is considered stable after 1.5 months.
With wine yeast
Wine yeast accelerates the fermentation process and makes the drink stronger. Yeast is prepared from 200 grams of fruit and 50 grams of sugar. The fruits are kneaded with a crush or spoon, mixed with sand, and left to ferment for 24 hours. The resulting starter culture is added to the prepared raw materials and the stages of preparation according to the classic recipe are repeated.
With raspberry yeast
The sourdough is also made with raspberries. This berry speeds up the fermentation process and gives the drink a delicate pinkish hue. Raspberries are covered with sand at the rate of 100 grams of fruit per 50 grams of sugar, kept for 24 hours.
Then the starter is poured with a mixture of crushed sea buckthorn, water and sugar, removed for fermentation for 40-50 days.
From juice without yeast
Juice is squeezed out of the collected fruits. Water and sugar are added to it. To 1 liter of juice add 1.5 liters of water, 510 grams of sand. The liquid is thoroughly mixed, left to ferment for 30 days. After the end of fermentation, the drink is filtered twice, poured into prepared glass bottles.
Sea buckthorn jam option
The traditional jam is mixed with an equal amount of water. To speed up the fermentation processes, add 100-150 grams of raisins to the mixture. The resulting mass is poured under a water seal, left to ferment for 3-4 days.
The next step involves mixing in sugar. 50 grams of sand is added to the drink, another 50 grams are added after 5 days.
After that, the drink is not touched for 45-60 days. At the end of fermentation, the wine is filtered 3 times, bottled.
With apples
Apples give sea buckthorn wine an unusual flavor. For this, sweet and sour varieties of medium maturity are used.
Juice is squeezed out of diced apples, mixed with sea buckthorn juice in equal quantities. For 2 liters of the resulting liquid, take 300 grams of sand. The mixture is infused for 5 days, then another 50 grams of sand is added.
After 30 days, the wine is ready for filtration.The drink reaches full readiness after 60 days when stored in a cool dark place.
From sea buckthorn cake
Another interesting way to make a delicious sea buckthorn alcoholic drink involves the use of recycled materials. The cake is obtained by grinding and squeezing the juice from the harvested berries.
Advice! Homemade wine can be made from the cake from the juicer container.
1 kilogram of cake is mixed with 1.5 liters of freshly squeezed fruit juice, 1 kilogram of sugar. The prepared mass is mixed, left for 4 days for fermentation.
Then the drink is filtered, the cake is removed, and the liquid is poured into a bottle, placed under a water seal. The wine is bottled after 40-50 days, put away for storage.
How and how long the finished product is stored
The approximate strength of homemade sea buckthorn alcohol is in the range from 10 to 12 degrees. It is customary to store the drink on a rack in the basement or in the refrigerator. Wine prepared in compliance with technological methods can be stored for up to 3 years without loss of quality.
