Contents
Tips before starting
To obtain fragrant alcohol, flowers are harvested in the early morning or a couple of hours after rain: at this time they contain the largest amount of nectar. It is necessary to harvest raw materials in a clean place, away from roads and industrial enterprises.
To make delicious acacia wine, you will need not only petals, but also a variety of additives. To improve the taste of the drink, lemon juice, zest or acid, black tea, sugar, raisins and other ingredients are included in the recipe.
To increase the degree and better storage, the product is diluted with strong alcohol.
It is not necessary to rinse the floral raw material in order to preserve its aroma and sweetness as much as possible. You just need to shake off the buds from insects and debris and separate the petals (the stems and receptacle are not needed).
The utensils used in the winemaking process must be sterilized and dried to prevent spoilage of the drink.
Classic acacia wine recipe
Citric acid can be replaced with lemon juice (8 fruits are required), and raisins with wine yeast. In the latter case, the first 2 steps of the recipe are skipped. Raisin sourdough is made in advance – before the collection of flower raw materials. This will require an additional half a glass of water and 2 tsp. Sahara.
Dried fruits do not need to be washed before use. Without alcoholization, you will get about 8 liters of wine with a strength of 10–12 °. You can store this product for up to 3 years. If the drink is sweetened after the completion of active fermentation, then before ripening, it is allowed to ferment for 1-1,5 weeks under a water seal.
Ingredients
White acacia flowers – 2 l
Water – 7 L
Sugar – 2 kg
Citric acid – 8 tsp.
Raisins – 50 g
Method of preparation
Pour raisins into a jar, pour half a glass of water, add 2 tsp. sugar, stir.
Tie the neck of the vessel with gauze, leave the mixture warm until foam appears (for 2–4 days).
Boil half of the water, put the flower mass in a suitable container, pour boiling water over it, cover with a lid.
Wait 1 day, strain the acacia infusion through a gauze filter into a fermentation tank, squeeze the liquid from the petals there.
Dissolve “lemon” (lemon juice) in a flower drink, mix well.
Combine the remaining water and all the sugar, boil the sweet mixture, boil for 5 minutes over low heat, constantly removing the foam.
Cool the syrup to room temperature, add to the flower infusion.
Strain the raisin starter, pour the liquid into the acacia drink.
Put the shutter on the fermentation vessel, send it to a dark warm place.
At the end of the release of bubbles (after 1-2 months), remove the young wine from the sediment.
If desired, sweeten or increase the strength by adding alcohol / vodka.
Pour the drink into a smaller container, cork and send for ripening in the cold.
Aging the wine for 5-6 months, removing from the sediment if necessary.
Filter the drink and pour into small vessels.
Acacia wine with tea and citrus
For a more pronounced fruity bouquet, you can include lemon-orange zest in the recipe, but there is a chance that the floral tones in such a drink will be “lost”.
Top dressing is used at will, you can do without it. The final formation of the taste of acacia wine occurs six months / a year after aging.
Ingredients
White acacia flowers – 10 l
Lemon – 6 pcs.
Orange – 3 pcs.
Sugar – 5 kg
Dry black tea – 4 tsp.
Wine yeast – 1 pack
Wine top dressing – according to the instructions
Water – 15 L
Method of preparation
Put acacia petals in a fermentation container.
Remove the peel from citrus fruits along with the white skin, cut the pulp into large slices, throw it into the flower mass.
Brew tea in 1 liter of boiling water, insist, strain, pour into the fruit-acacia mixture.
Heat 10 liters of water to 60 ° C, pour into a fermentation vessel, cover the drink with a lid, send it to the dark and warm.
After 3 days, drain the infusion, strain, squeeze the flower mass, pour 3,6 kg of sugar into the liquid, mix well.
Prepare the yeast according to the instructions, add it to the drink along with top dressing, pour the wort into a clean 20-liter container, add the remaining water, install the shutter.
20 days after the start of rapid fermentation, add 0,7 kg of sugar to the drink, mix well, close the vessel again with a shutter.
After the completion of the release of bubbles (after 1-1,5 months), drain the wine from the sediment, if desired, add the remaining sugar (0,7 kg).
Pour the drink into a smaller vessel, put on the shutter, send to a cool shaded place.
Let the wine ripen for 4-6 months, periodically draining it from the sediment.
After complete clarification of the drink, pour it into small containers, store in the cold.
Wine acacia “Light”
This recipe is the easiest to use, but it is likely that fermentation will proceed less actively. To improve the bouquet of the finished drink, it is recommended to keep it for six months / a year before tasting.
Ingredients
Acacia petals – 3 l
Water – 9 L
Sugar – 2 kg
Raisins – 10 pcs.
Method of preparation
Pour flowers with warmed, but not boiling water, add ¼ part of sugar, let it brew for 3-4 days, stirring the mass twice a day.
Drain the drink, squeeze the petals, pour both infusions into a clean bottle.
Add the remaining sugar and unwashed raisins to the flower liquid, mix, install a water seal, leave at room conditions.
After 3 weeks, after the end of active fermentation, remove the wine from the sediment, put in the cold for clarification.
Let the drink stand for 3-4 months, periodically draining through a straw to remove sediment.
Distribute the wine into clean vessels, send to the cold.
Relevance: 23.01.2019
Tags: Wine and vermouth, Wine recipes