Jam, compote and jelly are made from sea buckthorn berries, but they can also be used for home winemaking. If you follow the rules of preparation, you get a delicious orange wine with a pleasant aroma and mild taste. The winemaking process is long and laborious, but the result will appeal to even sophisticated connoisseurs.
Regardless of the recipe chosen, you need to follow several rules for preparation and preparation. First, choose only whole and ripe berries for wine. Unripe and damaged ones can spoil the taste and smell of the drink. Secondly, it is better to use filtered or spring water, from the tap is not suitable for these purposes. Thirdly, the juice for wine is squeezed out only through cheesecloth folded several times. Fourthly, the containers in which the fermentation process will take place must be well washed, sterilized and wiped dry.
To track the fermentation process at home, a rubber glove is put on a bottle of berries, making a small hole in one of the fingers. If the glove has risen, it means that fermentation has begun, if it has dropped, the process is over.
A simple sea buckthorn wine recipe
To make sea buckthorn wine with a delicate aroma and tropical pineapple flavor, you need only three ingredients:
- 5 kg of sea buckthorn berries;
- 2.5 kg of sugar;
- 2 liters of water.
Sea buckthorn needs to be sorted out, get rid of spoiled and damaged berries, cleaned of debris, but do not wash! There is wild yeast on the surface of the berries and must not be washed off. Pour the sea buckthorn into a large bottle and cover with sugar, mix and heat, put in a warm place and cover with gauze for 3 hours. Then pour water and put a glove on the neck of the glass container, making a small hole in it beforehand.
Put in a dark place for 2 months - this is how long the fermentation process takes. As soon as the berry is fermented, the wine is drained and filtered, bottled and left for 3-4 months.
Homemade sea buckthorn wine
Not everyone likes sea buckthorn jam because of its specific taste. But it's a great base for homemade wine. Raw materials can even be candied, the only condition is mold-free.
For homemade sea buckthorn jam wine you will need:
- 2 kg of jam;
- 4 liters of filtered or boiled spring water;
- wine yeast.
Put jam in a large bottle, stir with water and add yeast. Leave in a dark place for 10 days, then strain and put back to ferment, putting on a rubber glove with a small hole on the container. The result will be obtained only after 3 months. When fermentation is over, strain the wine several times through cheesecloth, pour into clean bottles and put in a dark place.
Making sea buckthorn wine is a long and painstaking process that lasts several months. It is important not only to select the right berries and calculate the proportions of all ingredients, but also not to miss the end of fermentation. But if everything is done correctly, you will get a light semi-sweet or table drink.
