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The beneficial properties and taste of sea buckthorn wine are legendary among amateur winemakers. A good aged drink has an excellent aroma of tropical pineapple, a mild taste and a rich orange color. Despite the fact that the cooking process is very laborious, but the result will exceed all your expectations.
They also cook from sea buckthorn: liqueurs, tinctures, liqueurs
Sea buckthorn homemade wine
Ingredients
Fresh sea buckthorn – 4 kg
Granulated sugar – 2 kg
Water – 1,5 L
Method of preparation
Sea buckthorn must be sorted out, getting rid of excess debris and spoiled berries.
To make wine, it is not advisable to wash the berries so as not to kill the wild yeast.
In a wide bowl, mix the berries with sugar and knead thoroughly with a wooden spoon, cover with gauze and leave in a warm place for 2-3 hours.
During this time, juice should stand out and you can pour water.
We install a water seal (for lack of it, you can use a medical glove with a small hole on one of the fingers) and leave until fermentation is completed for about 60 days.
It is important not to miss the end of the fermentation process, and after a month check the condition of the must daily.
After the fermentation stage is completed, the young wine can be drained from the sediment and passed through the filter.
We pour the drink into glass bottles and keep it for 2-3 months in a cool place to stabilize and saturate the taste.
Sea buckthorn wine simple recipe
Ingredients
Sea buckthorn berries – 3 kg
Sugar – 1 kg
Water – 2 L
Method of preparation
An unwashed berry must be crushed into pulp. For convenience, you can use a blender, pusher or juicer.
Squeeze the juice through gauze and pour it into a sterile jar, and mix the pulp with sugar and fill it with water.
Let the cake brew for 2-3 hours, then filter it and mix the liquid with sea buckthorn juice.
We install a water seal and leave it in a warm, dark place for 1,5 months.
Next, we act according to points 7 and 8 from the first recipe.
Dessert sweet wine from sea buckthorn
Ingredients
Sea buckthorn – 10 kg
Granulated sugar – 4 kg
Water – 6,5 L
Method of preparation
It is not necessary to wash the berry for making wine, just pass it through a meat grinder or interrupt with a blender.
Using gauze, squeeze the juice (we get 6–6,5 liters of juice).
Mix sea buckthorn juice with sugar and water, shake well and install a water seal.
We put the container in a warm place and leave it for 1-2 months for fermentation.
Next, we act according to points 7 and 8 from the first recipe.
Only dessert wine requires a longer aging of at least six months.
Sea buckthorn wine classic recipe
Ingredients
Fresh sea buckthorn – 15 kg
Sugar – 5 kg
Water – 3 L
Method of preparation
We carry out points 1 and 2 from the third recipe, only between the 2nd and 3rd spin it is necessary to add a little water to the crushed berry.
Pour sea buckthorn juice into glass containers with a volume of 5 liters and add 1 glass of granulated sugar.
Cover with gauze and transfer to a warm dark place for 3 days. Be sure to remove the resulting foam 2-3 times a day.
After the time has elapsed, pour the wort into one large 20-liter bottle and add half of the remaining sugar diluted in three liters of water to it.
We install a water seal and transfer the container to a room with a temperature of 17–27 degrees for about 1,5 months.
The remaining sugar is divided into 3 equal parts and added to the must on the 4th, 7th and 10th day of fermentation.
We recommend that the contents of the bottle be shaken a little for the first 10–12 days.
After the first stage of fermentation is complete, we pass the wort through the filter 2-3 times to get rid of the top layer of sea buckthorn oil.
Important! The transparency of the future wine depends on the quality of the straining of the must.
The filtered liquid is poured into a clean bottle, the water seal is installed again and transferred to a dark room with a temperature not exceeding 16 degrees for 3–4 months.
We recommend draining the wine from the sediment once a month.
After completing the second stage of fermentation, you can go in 2 ways. The first is to drain the wine from the sediment and bottle it. Before tasting, let it brew for another 2-3 weeks.
The second is to clarify the wine and then proceed to the tasting. To lighten, beat 1 egg white until foamy and add 1 cup of water while beating. Combine the resulting mass with one liter of wine and pour in a thin stream to the rest of the product. Mix thoroughly and leave for 2-3 weeks in a cool place.
Then carefully, without shaking, we drain the sea buckthorn wine from the sediment, and bottle it.
From the indicated amount of ingredients, you will get 7-8 liters of homemade sea buckthorn wine, which can be stored in the cellar for up to 3 years.
Relevance: 23.11.2017
Tags: Wine and vermouth, Wine recipes