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A few years ago, I tried an amber-colored drink at a work colleague’s house. I was so struck by its taste that I literally begged to give me the recipe. The main ingredient was the sea-buckthorn berry familiar to me.
I wrote down the recipe, put it in my purse, but somehow lost it. I remembered sea buckthorn wine many times, but I couldn’t ask for the recipe again – I quit that job and communication with my colleague stopped. But I didn’t lose hope.
I received such a letter from my subscriber Ekaterina from the Arkhangelsk region. I never thought that sea buckthorn could be used to make wine. My parents grew this berry on the site “for beauty”. If you are too, then this recipe will definitely come in handy.
The history of the creation of wine from sea buckthorn
Sea buckthorn has been growing on our site since its very foundation – this is a huge tree all strewn with fruits. From it we prepare a chic compote with zucchini, which taste like pineapples.
But the whole crop cannot be processed with one compote. I tried to cook jams, jams, but these dishes are not popular with us. Soviet upbringing does not allow me to leave berries on a plant – it’s a pity. It was necessary to come up with something.
We live in a private house outside the city, we have a bath complex with a swimming pool and a warm terrace. On weekends, holidays, we always have a large group of friends and relatives. Sitting around the table with a guitar, delicious food and, of course, alcohol.
Everyone wants to relax, talk over a glass of aromatic drink. So I got the idea to make wine from sea buckthorn.
I talked to the neighbors and scouted out a recipe for sea buckthorn wine from the old-timers. The cooking technology is not very easy, but the result is excellent. About everything in order.
We prepare everything you need
So, you will need:
- Freshly picked sea buckthorn – 10 kg.
- Sugar – 3 kg.
- Water – 2 liter.
- Cinnamon – 2 sticks.
Attention: the berries must be ripe, bright orange, with no signs of spoilage, rot and no dust, since we will not wash them in order to preserve natural yeast.
The number of berries can be reduced, but the rest of the ingredients should be taken proportionately less.
Cooking wine
To begin with, in a container with a wide top, for example, in a basin, we carefully knead the berries with our hands. You can do it in the same way with a blender or crush, as you like.
Then add 1 kg of sugar and 2 liters of water to the resulting porridge. Cover with gauze and leave for three days, stirring every day. We keep everything warm.
After three days, we filter everything through gauze, squeeze out the gruel and throw it away, we don’t need it anymore. Pour the resulting “juice” into a large bottle and add the next portion of sugar – 1 kg.
We put on a rubber glove on top or put a water seal. Now we leave everything to wander in a warm, dark place for a week.
A week later, we add the last portion of sugar – 1 kg. We leave to wander until the water seal continues to gurgle. On average 1-2 months. At the end of fermentation, the wine will be divided into three fractions:
- sea buckthorn oil will be on top;
- wine in the middle
- sediment below.
Carefully drain the middle part using a straw, avoiding oil and sediment. To do this, we place one end of the tube in the middle layer (wine), and through the other end we draw it into ourselves. When the drink reaches the end of the tube, it will pour itself into the substituted container.
Then follow the simple procedure:
- Add water if you want to make the wine softer, sugar if you want it sweeter or alcohol if you want it stronger. Here everything is completely in your power. I don’t contribute anything. Leaked and everything.
- The poured young wine should “ferment” in quiet conditions, so we pour it into bottles, close it with a cork and leave it to ripen for another couple of months.
- After 2 months, filter again through cheesecloth and can be consumed.
In the last step, I add the final touch: cinnamon. For a 0,5 liter bottle, a stick 1-2 cm long and leave for another week before starting to use. I don’t get sticks anymore. So I serve it on the table, and I need a week to saturate it with a spicy aroma.
What happened as a result
As a result, we get a wine with a pleasant orange color, light, floral taste and spicy aroma.
It can be used with any food. Starting from grilled meat, fish or pilaf, ending with light fruit cuts. Suitable for any occasion, and a joyful feast and simple chatter after work.
Many of my friends do not share my craving for winemaking. It is believed that I have a lot of free time and therefore I am busy picking berries, brewing my Wunshpunsh, but I am not a fan of store wines.
For me, they are like fortified Yuppies – paint and alcohol. When the wine is made on its own, without yeast, without dyes and flavors, it is somehow dearer.
Excessive alcohol consumption is harmful to your health. Take care of yourself!
The winemaker puts his soul into homemade wines, the wine is soft and pleasant. Such wine is not ashamed to be served on the table. That’s what I think. And what do you think? Is it easier to go and buy a bottle in the supermarket or is it better to take the time and do it yourself?