Wine from sea buckthorn at home - recipe

Sea Buckthorn-this berry, which is customary to prepare jelly or jam. That it is possible to make great wine, not familiar to everyone. Honey-pineapple flavour of this drink is light and pleasant, taste mild and unique and the color is charming for its Golden-amber hues. Besides the wine of sea buckthorn has beneficial properties because it contains a medicinal oil of this fruit – storehouse of nutrients. To make high quality drink you need to follow the following recipe and pay attention to these subtleties and nuances. In this case, success is guaranteed.

What should be the incoming components?

Particular attention should be paid to the choice of quality fruit. It is preferable to use enough of ripe sea buckthorn. Berries that do not have time to Mature, good wine will not work. But if they are overripe, the fermentation product will be slow because of high oil content in the feedstock. Sea buckthorn juice is a valuable biological raw material, which contains about eight percent of free lipids. They covered with a film of fat any kind of yeast and slow down the fermentation process. And at the end of his home-made wine from sea buckthorn often get muddy.

You should Also avoid getting spoiled berries in total mass to prevent putrid odor.

The water Quality has a significant impact on how the flavor will have cooked the wine of sea buckthorn. A simple recipe of this drink involves the use of a prepared liquid. To obtain a quality water it is recommended to apply special filter to purify it from unwanted impurities. Also allowed the use of water of a liquid that needs to boil and allow it to rest for the day.

Recommended

Why is crystallization of honey?

Sooner or later, natural honey of any kind begins to crystallize, the exception is in rare cases. Each variety this process occurs on its own. For example, the crystallization of honey from the dandelion forms a coarse, solid mass, rapeseed variety h...

Cock on a stick. The recipe of the most tasty treats

Rooster on a stick - a recipe from the Soviet Union. Remember making caramels on a stick at home? For this it was necessary to take not much crumpled lid from a sour cream jar or bottle with milk in a large spoon with a long handle over the gas stove...

Easy and delicious chicken pot pie and potatoes

To prepare cakes suitable for any dough - yeast, shortbread, puff pastry or fresh. The simplest recipe is probably sweet potato pie, which is perfect for lunch or for serving guests. It may be cooked quickly and simply. For the filling you can use no...

Required ingredients

To prepare wine from grapes in the home, you need the following components:

• Sea buckthorn (berries) – 15 kg;
• Sugar – 5 kg;
• Purified water.

From this amount of ingredients is the result obtained from six to nine liters of house wine.

The following steps detail how to make wine from grapes in the home – recipe with step-by-step breakdown of the process.

Step one. Pre-treatment of berries

Prior to starting cooking wine, sea buckthorn, carefully remove branches, leaves and other debris from gathering berries, being careful not to damage the fruit. To wash them is not necessary, because on the surface of the berries is wild yeast, which contribute to the fermentation process. In the case where the buckthorn is dirty or dusty, it is recommended to wipe with a dry cloth.

Then processed the berries should be crushed to a state of homogeneous slurry in any convenient way for you. This can be a blender, grinder or juicer. You can also stretch your sea buckthorn hand using a wooden pestle.

Step two. Obtaining sea buckthorn juice

In order to continue to cook home-made wine from the berries, and the recipe involves the implementation of the most complex and time-consuming stage – extracting the juice from the berries. Crushed sea buckthorn needs a good squeeze using a small sieve or cheesecloth, folded two or three times. In the process of extracting the juice it is recommended to add berries to the water in small portions. It's a little easier to spin. Extracted sea buckthorn juice should be left for half an hour for the sedimentation of fallen debris.

Step three. Preparing juice for fermentation

The berry juice to gently without disturbing the sediment, pour into glass jars with a capacity of 4-5 liters. Add to every one Cup of sugar and mix well until it is completely dissolved. Fill containers no more than three quarters.

When you need to tie the neck of each jar with cheesecloth or other thin cloth and leave for three days in a room with a temperature close to room. Approximately three hours after the addition of sugar on the surface of the juice will begin to form foam in orange. Her constant need to take at least two to three times a day.

Step four. The phase of active fermentation

In order to prepare a high-quality wine from grapes in the home, the recipe involves the following important stages – the fermentation of the wort. To do this, after the specified period you need the juice of all five-liter cans to merge into one large container, not forgetting the sediment. He, too, must be present in the wort. After should be diluted to 2.5 pounds of sugar in three liters of preheated water, add this solution in sea buckthorn juice and mix well.

Next should be worn on the neck of the container a rubber medical glove in one of the fingers which is necessary to make a puncture with a needle. The bottle with the wort it is recommended to migrate to the dark place where the temperature is maintained not lower than eighteen degrees and not more than twenty-seven.

The Rest of the sugar should be divided into three equal parts and enter it in the wort on the fourth,the seventh and the tenth day of fermentation.

The wine of sea buckthorn at home was decent quality, recommended daily 4-5 times a day be shaken or gently shake the container with the wort in a circular motion with the purpose of washing its walls content in order to avoid the appearance of zones of acetic souring.

Should one or two times a day to mix the liquid with a long wooden spoon so the wine become more full-bodied color and taste. Also, this procedure allows to more evenly distribute the fermentation zone throughout the volume.

The Rubber glove serves as a signaling device for determining the period of fermentation. If it stays filled with air, which means that flows in the active phase of fermentation. As soon as the glove was blown away and fell, it is recommended to go to the next stage of wine production.

Step five. Filtering and a phase of the quiet fermentation

During the active fermentation on the surface of the wort, a layer of sea buckthorn oil, which must be removed. This is followed by a wine obtained from sea buckthorn three times, strain through cheesecloth, folded in several layers to get rid of the sediment. The filtered wort should pour into a clean bottle, close the bottle with a rubber medical glove and place in a cool dark place, where the temperature of not less than ten and not more than sixteen degrees. Perfect fit for this basement. You need to leave capacity for three to four months for the quiet fermentation. In order to achieve the desired result and get a good wine from berries, and the recipe involves the periodic filtering of the wort through a folded in several layers of cheesecloth. This process should be done every five to six weeks to get rid of the sludge and the so-called ventilation of the drink.

Step six. Giving the wine a transparency

This step changes the color of the wine, making it transparent, but does not appear on its taste. For this you need one egg white separated from the yolk, whisk it, gradually adding water (about one hundred ml). The obtained foam should be mixed with one liter of wine and gently in a thin stream to enter into the bottle. It is further recommended to mix well the sea buckthorn wine, cover with gauze and leave for two to three weeks for the acquisition of transparency.

Step seven. Bottling

After giving the drink a transparency turns white wine from sea-buckthorn with a beautiful amber hue. Next, you pour it into bottles. This process should be done carefully, eliminating the shaking the sediment at the bottom of the tank and hit it into the drink. Bottled sea buckthorn wine should be tightly close the tubes and send for further aging in a cool dark room. The longer the wine will last, the more refined is its taste. Exposure to it should at least be four months. The maximum shelf life of this magic drink of sea buckthorn berries – three years.

Cooking wine sea buckthorn does not require complex components, as the above recipe assumes the presence of only berries and sugar and eliminates the use of yeast and other additives. However, the process is quite difficult and, most importantly, long lasting. But the result will reward you handsomely. Magical flavor of this drink, soft seductive flavor and Golden color will not leave indifferent even the most demanding sommelier.