Homemade lingonberry wine turns out to be quite sour, so it is often sweetened with sugar syrup at the finish. But, you shouldn’t do it in the first place. Prepare, taste, and then decide whether you need it or not.
They also make lingonberries: liqueurs, tinctures
Ingredients
Ripe cranberries – 1 kg per 3 liter container or 8 kg per 10 liter container
Sugar (optional) – 100-150 g per 1 kg of berries
Method of preparation
Sort the berries, removing the stalks, leaves and rotten specimens.
Lightly crush the prepared berries with your hands. Place the resulting pulp and juice in a three- or ten-liter jar (in a three-liter jar – no more than 1 kg, and in a ten-liter jar – up to 8 kg of pulp), tie the neck with gauze.
If desired, you can add sugar to the pulp (100–150 g per 1 kg of berries). Put the jar in a warm place.
On the 2nd or 3rd day, when the pulp in the jar floats, pour the juice that stands out in the lower part into another jar or bottle and close it with a water seal.
Keep the wort under a water seal until fermentation stops. After that, to clarify the wine, it is recommended to take the jar to a cold room and keep it under a water lock for another 30–50 days, after which, using a rubber tube, carefully drain the wine from the sediment.
Then the wine must be filtered, bottled, corked and stored lying down in a cool place. This wine is light and unsweetened, semi-dry type.
As a bonus, we prepare wine from the remnants of the pulp
From the remaining pulp, you can make another light wine. To do this, pour as much 30% sugar syrup into a jar of pulp as the wine was drained, after which the mixture should be left to ferment, covered with gauze.
After 3–4 days, drain the liquid, and squeeze the pulp through cheesecloth in 4–5 layers, then pour everything into a jar and put it for fermentation under a water seal.
At the end of fermentation, remove the wine with a rubber tube from the sediment, pour into bottles and cork.
Relevance: 06.08.2018
Tags: Wine and vermouth, Wine recipes