Dogwood wine has a peculiar sourness, which many novice winemakers try to get rid of by adding sugar at various stages. Whisk does not recommend doing this because, firstly, you at least deprive the drink of your soul, and secondly, you risk getting completely frivolous alcohol at the exit, where the sweetness interrupts absolutely all the taste of the drink.
For dogwood liqueur, it is important to keep a balance between sweetness and sourness.
Find out the recipe for dogwood liqueur.
Recipe for dogwood wine
Ingredients
Cornel berries – 2 kg
Water – 2,5 L
Sugars – 600 g
Yeast – 1 tsp.
Method of preparation
Wash the berries well, crush each with a spoon or rolling pin.
From 1,5 liters of water and 250 grams of sugar, cook sugar syrup.
Pour the hot syrup over the cornel berries in a wide-mouthed container. After 10-15 minutes, add 1 liter of cold spring water. Mix. Wait for the wort to cool to room temperature.
Add yeast, mix and transfer the container to a dark place with a temperature of 18-25°C. Cover with gauze.
After 2-3 days, signs of fermentation should appear: foam, slight sour smell, hiss. It’s time to strain the berries through cheesecloth, they are no longer needed.
Add 150 grams of sugar to the fermented juice, mix, then pour the must into a fermentation tank. Leave at least 25% of the volume free.
Install a water seal or a pierced medical glove on the neck. Then transfer the container to a dark room (or cover) with a temperature of 18-26°C.
After 4-5 days, add sugar (100 grams). To do this, drain 200-300 ml of fermenting juice, place sugar in it. Pour the resulting syrup back. After 3-4 days, repeat the procedure, adding the last 100 grams of sugar.
Depending on the temperature and yeast, fermentation lasts 25-60 days, then the water seal stops releasing gas (the glove will deflate), sediment will appear at the bottom, and the wort will become lighter.
Now you need to carefully drain the sediment of young wine.
If fermentation does not stop after 55 days from the start of preparation, so that the wine does not become bitter, you need to drain it from the sediment and put it under a water seal at the same temperature.
It is time to try the fermented wine, if you wish, add sugar to taste or fix it with vodka (alcohol) in an amount of 2-15% of the volume.
Once a month, remove the wine from the sediment, pouring it through a straw into another container. Cooking is complete when sediment no longer appears.
Pour the aged dogwood wine into bottles and seal hermetically. Store in refrigerator or cellar for 3-4 years.
dogwood liqueur recipe
Ingredients
Alcohol – 1 l
Water – 500 ml
Cornel berries – 1 kg
Sugars – 600 g
Method of preparation
Put the washed and dried berries in a large jar, pour alcohol over it, leave it under the lid in a dark, warm place for 15 days.
Strain the tincture, mash the dogwood into a pulp, filter the juice and mix with the tincture.
Prepare sugar syrup, cool, mix with tincture and pour into dry bottles.
Cork, keep in a dark place. Liquor can be drunk after 15 days, but it is better to let it stand for at least a month.
It should be taken into account the fact that there is simply no standardized recipe for dogwood wine, therefore, having prepared once according to the “turned” recipe, you should derive your ideal proportions, which, by the way, you can share with us by writing to us by mail.
Relevance: 20.07.2018
Tags: Wine and Vermouth, Wine Recipes, Liqueur Recipes