Making wine from shadberry at home is not difficult if you follow a clear recipe and follow all the recommendations.
They also cook from shadberry: liqueurs, tinctures, liqueurs
Classic wine recipe from irgi
For a better extraction of juice from the berry, we will give it heat treatment. This will entail a small loss in the form of natural live yeast that “live” on a fresh berry. And in order to start the fermentation process, we will add unwashed raisins.
With full observance of the technology of preparation, the strength of the wine can vary from 10 to 12 degrees (depending on the amount of sugar in the wine material).
Over the course of 5 years, the taste of the drink will increase, and the wine bouquet will be revealed from new sides.
Young wine from shadberry should turn out to be dark red with a slight shade of purple.
Ingredients
Strawberry irgi – 3 kg
Sugar – 400-500 g (based on 1 liter of undiluted juice)
Water – 1 liter (based on 1 liter of undiluted juice)
Raisins – 50 g
Method of preparation
Irgi berries should be washed under running water, spoiled berries should be removed, dried slightly with paper towels and chopped a little with a blender or meat grinder.
Transfer the prepared berries to a saucepan with a thick bottom and heat to 60 degrees, then remove from heat, cover and let stand at room temperature for a day so that the berries release juice.
The next day, squeeze the juice well with gauze and strain it through a fine sieve. Berry cake can be confidently sent to the trash can.
We dilute the resulting irrig juice with water in equal proportions 1: 1 and add sugar to it at the rate of 200 g per 1 liter of undiluted juice and unwashed raisins. Mix well until the sugar is completely dissolved.
Glass containers must be sterilized and then filled with 75% prepared wine material. Now we put a water seal or a clean glove with a small hole on the finger and leave it for natural fermentation in a dark room at 18–26 degrees.
After 3–4 days, when the stage of active fermentation ends, we add a new portion of granulated sugar to the wort at the rate of 100 g of sugar per 1 liter of undiluted juice. For better dissolution of sugar, it is necessary to pour a little wort and add sugar to it, mix thoroughly. The resulting syrup is poured back into the common container and again we put a water seal or a clean glove with a small hole on the finger.
After 5 days, repeat step 6 again. Now we leave the wort until the fermentation is complete, this can take from 20 to 60 days. Important! If after 50 days the fermentation has not stopped, then we drain the wine from the sediment into a sterile glass container, again install a water seal or a clean glove with a small hole on the finger and wait for the fermentation to complete. This must be done so that the finished wine does not taste bitter.
After complete fermentation, we drain the wine from the sediment and take a sample. At this stage, you can add more granulated sugar or add strength with an alcoholic component (vodka or food alcohol). The alcohol base should be introduced in a proportion of 2-15% of the total volume of wine. It is important to remember that when strong alcohol is added to wine, the strength of the drink increases, the shelf life increases, but its aroma is lost.
Pour young wine into glass bottles (filling it almost to the very top) and cork tightly. Store wine in a dark, cool place at a temperature of 6-16 degrees. You can start tasting after 3-6 months.
During the ripening period, a precipitate will fall out and the wine from the shadberry must be filtered through a filter every 20 days.
After 2-4 months, this procedure is performed less frequently.
Wine from shadberry with currant
By mixing two berries, the finished wine will acquire the qualities of a table wine.
Thanks to blackcurrant, the taste will become softer and slightly viscous, but the bouquet of aromas will be more intense.
Ingredients
Currant and shadberry juice – 1 l
Granulated sugar – 1 kg
Water – 2 L
Method of preparation
Squeeze the juice from the shadberry and currant.
Cook classic sugar syrup.
After the syrup has completely cooled down, mix it with irgovo-currant juice and mix thoroughly. Then we put a water seal or a clean glove with a small hole on the finger and leave until the fermentation stage is completed (for 20-50 days) in a dark room at 18-26 degrees.
When the wort has stopped “playing”, we remove it from the sediment and filter it 2-3 times through a purchased or home-made filter.
Pour young wine into glass bottles (filling it almost to the very top) and cork tightly. Wine should be stored in a dark, cool place at a temperature of 6-16 degrees. You can start tasting after 3-6 months.
During the ripening period, be sure to repeat point 10 from the first recipe.
Relevance: 24.10.2017
Tags: Wine and vermouth, Wine recipes