Contents
A “walking up” fruit and berry infusion is not a waste product, but an original drink made from healthy raw materials.
16 punch recipes
The nuances of the drink
Fermented juices are otherwise called “light wine”: they taste close to semi-dry and sweet types of grape alcohol.
The pulp remaining after straining is usually not thrown away, but poured with 30% sugar syrup, fermented for several days in warmth and 1 month under lock.
The resulting concentrated liquid is also filtered and bottled.
Both types of fermented infusion are stored in the cold in a sealed form.
Raspberry fermented juice
The volumes shown are based on a 10 liter container.
Ingredients
Raspberries – 8 kg
Sugar – 0,8-1,2 kg
Method of preparation
Rinse a well-ripened, intact berry in water several times, let the liquid drain, and crush the fruits with your hands.
Drain the liquid along with the pulp into a volumetric vessel, add sugar.
Wrap the neck of the bottle with gauze cloth, put in a warm corner for 2 days.
Drain the juice into a separate container, put the shutter, wait for the completion of the fermentation processes.
Transfer the drink to the cold, hold it under a water seal for another month and a half, drain with a siphon, place in small containers.
Currant fermented juice
Similarly, a drink is prepared from grapes.
Ingredients
Currant red / black – 8 kg
Sugar – 0,8-1,2 kg
Method of preparation
Sort through the fruits, discarding the crushed and spoiled ones, twice. rinse three times in water, let the liquid drain.
Mash the berry mass, put it together with the juice in a 10-liter bottle.
Wrap the neck of the vessel with a gauze flap, move the wort to heat for a couple of days.
After the pulp floats, drain the juice into a clean vessel, sweeten, set the shutter for half a month or more – until the end of the fermentation processes.
Remove the finished drink from the sediment with a siphon, transfer to the cold for 2 months, filter, distribute into small containers.
Cherry fermented juice
Ingredients
Sugar – 1,6-1,7 kg
Water – 5 L
Cherry – 7 kg
Method of preparation
Free the berries from the stones, mash, pour into a bulk container.
Brew sweet syrup by boiling the water-sugar mixture, cool it a little and add to the cherry mass.
Put a shutter on the bottle, wait 22–27 days (until fermentation stops).
Filter the drink, place in small vessels.
Plum fermented juice
Ingredients
Plum – 6-7 kg
Sugar – 0,9-1,1 kg
Method of preparation
Divide peeled and washed fruits into halves, free from stones.
Put the plum pulp in a large vessel, add sugar, install the shutter.
Keep the mixture warm, after a month and a half, drain the liquid, filter, pour into small containers.
Apple fermented juice
Ingredients
Apples – 8,5–9 kg
Sugar – 0,8-1,3 kg
Method of preparation
Cut the washed apples, chop with a meat grinder.
Pour the fruit mass into a 10-liter jar.
Wrap the neck of the bottle with a gauze flap, put in heat for 2-5 days.
After the apple pulp floats, decant the liquid, squeeze out the mass.
Put all the sugar in the juice, put a water seal, let it ferment for half a month or a month.
Express the drink with a siphon, pour into small bottles.
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Relevance: 05.12.2018
Tags: other alcohol