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Barberry – a shrub from the barberry family, growing in the southern regions and in the middle zone of our country. The fruits of this plant are beneficial to health, as they have anti-inflammatory, bactericidal effects and improve immunity.
Vzboltay suggests moving from words to deeds, choosing one of the recipes below and “utilizing” the excess berries.
Wine from barberry
Ingredients
Barberry berries – 3 kg
Water – 12 L
Sugar – 2 kg
Wine yeast – 1 sachet
Method of preparation
Barberry berries are passed through a meat grinder or crushed in another way.
Transfer the resulting mass to a non-metallic container with a wide neck (enamelled pan, plastic bucket, etc.).
Add 1 kg of sugar, water and wine yeast based on the proportions indicated on the sachet. Mix.
Cover the container with gauze and transfer to a dark place at room temperature. Leave for 2-3 days. Stir every 12 hours.
After a while, signs of fermentation should appear on the surface of the wort: foam, hiss, a slight smell of sour.
Strain the wort through cheesecloth, squeeze the pulp well. The squeezed berry mass is no longer needed.
Pour the juice into a fermentation container (fill no more than 75% of the volume), add 0,5 kg of sugar, mix.
Install a water seal or a medical glove with a pierced hole on the neck of the container. Check the tightness of the structure.
Put the wort to ferment in a dark place (you can cover the container) with a temperature of 18-26 ° C.
After 5 days, add the remaining sugar (0,5 kg). To do this, pour 0,5 liters of wort through a tube, dilute sugar in it, pour the resulting syrup back. Install the water seal again.
Depending on the temperature and the quality of the yeast, fermentation lasts 30-55 days. Then the water seal stops releasing gas (the glove deflates), a layer of sediment appears at the bottom, and the wine becomes lighter.
If after 55 days the fermentation has not ended, the wine must be drained from the sediment and again put under a water lock, otherwise bitterness may appear.
After the end of fermentation, drain the young barberry wine through a straw into another container, without touching the sediment at the bottom.
Try, if desired, add sugar to taste (no more than 150 grams per liter). If the strength is too low, you can pour in vodka (alcohol 40%) up to 10-15% of the volume. Fastening promotes storage.
Seal the container tightly (preferably fill with wine to the top). If sugar was added at the previous stage, you can hold it under a water seal or a glove for another 10-12 days, then close it.
Transfer the wine for aging to a refrigerator or cellar (dark room with a temperature of 8-16°C). Leave to ripen for 4-6 months.
As sediment appears, drain the wine through a straw into another container.
Pour the aged barberry wine into bottles (other containers) for storage, seal tightly with stoppers. The shelf life in the refrigerator or cellar is 3-4 years. Fortress (without the addition of alcohol) – 8-12%.
Classic barberry liqueur
Ingredients
Vodka or alcohol diluted to 40-45% – 1 l
Water – 250 ml
Barberry – 500 g
Sugar – 200 g
Cinnamon – 1 piece
Chopped lemon peel – 1 tbsp. l.
Cloves – 3 grains
Method of preparation
Mash clean dry berries, mix with spices and put the mass in a jar.
Pour in alcohol, close the jar tightly, put for 15 days.
Prepare sugar syrup, cool and strain.
Strain the tincture, mix with sugar syrup and filter. Pour into prepared bottles for storage, keep in a dark place.
Barberry liqueur
If you do not like the aroma of cinnamon or cloves, these spices can be omitted. The amount of sugar depends on individual taste preferences.
Ingredients
Barberry berries – 200 g fresh (frozen) or 100 g dried (dried)
Vodka (alcohol 40-45%, moonshine, cognac) – 500 ml
Medium orange – 1 pcs.
Cinnamon – half a stick
Carnation – 2-3 buds
Sugar – 100-200 g
Water – 50-100 ml
Method of preparation
Berries put in a glass bottle. Fill with alcohol base. Close hermetically.
Insist in a dark place at room temperature for 15 days. Shake every 2-3 days.
After 15 days, add cloves, cinnamon and zest of one orange.
Close container tightly. Insist for another 15 days, shaking every 3 days.
Filter the finished spicy barberry infusion in any way. Discard the cinnamon and cloves, squeeze the berries well, they will not be needed anymore.
Prepare sugar syrup and mix it with berry infusion. Pour the finished liqueur into bottles for storage, seal tightly.
Before use, leave for 2-3 days in a dark, cool room (basement, cellar, refrigerator) to stabilize the taste.
Barberry tincture with honey
Ingredients
Barberry berries – 1 kg
Alcohol – 850 ml
Water – 400 ml
Linden honey – 0,4 kg
Sugars – 100 g
Vanilla – ½ vanilla pod (4 g of vanilla sugar)
Cinnamon – 2-2,5 cm sticks
Method of preparation
If the barberry was going before frost, keep it in the freezer for a couple of days. Then sort and rinse well, place in a two-liter jar. Add the rest of the ingredients and insist in a dark, cool place for 2 months.
After maceration, drain the infusion, and pour 100 g of sugar into the berries.
Wait 3-5 days and drain the resulting syrup.
Combine infusion and syrup, filter through any filter.
Pour the tincture into bottles and send for aging for a minimum of 4-6 months. It is not necessary to make syrup – then you get a more “rough” male drink.
Barberry tincture with rum
Ingredients
Barberry – 500 g
Vodka or moonshine 40-45% – 1 l
Light rum – 50 ml
Water – 250 ml
Sugars – 200 g
Lemon – ½ pc.
Cinnamon – 2 cm sticks
Method of preparation
Sort the frozen barberry and rinse well.
Transfer the berries to a two-liter jar, add the zest of half a lemon, a piece of cinnamon stick to them, pour everything with vodka and rum.
We tightly close the jar and leave to infuse in a dark, cool place for 2-3 weeks.
Then the infusion should be drained through several layers of gauze, and the berries should be squeezed well.
Boil sugar syrup and add to the infusion. The resulting drink is filtered and bottled.
Keep the tincture for at least 4 months.
Relevance: 12.08.2018
Tags: Liqueurs, Liqueurs, Liqueurs, Wine Recipes, Liquor Recipes, Liquor Recipes, Liquor Recipes