Sea buckthorn wine

Sea buckthorn wine can be used medicinally, not just for pleasure. It is useful for improving the body's immune defenses and for strengthening the nerves. You can make sea buckthorn wine yourself if you know some of the subtleties and secrets.

The nuances of making sea buckthorn wine

When prepared properly, berry wine sea ​​buckthorn will have a pineapple-honey aroma, amber color and light, pleasant taste. To make homemade wine like this, you only need to select high-quality berries.

Only ripe is suitable for homemade wine sea ​​buckthorn... If the berries are unripe, the alcohol will be of poor quality, and overripe sea buckthorn will ferment poorly due to too much lipids and oil contained in such berries. These substances cover wild yeast with a thinnest film, which slows down the fermentation process. Wine made from such berries will be cloudy. If the berries are rotten or spoiled by insects, the wine will taste unpleasant.

To make homemade sea buckthorn wine, you definitely need water. Spring water or well water is best. If there is none, then you can take ordinary tap water, but be sure to clean it with a household filter. The taste of self-made wine changes with the amount of water.

Sea buckthorn wine recipe

For traditional sea buckthorn wine, prepare:

• 15 kg of selected sea buckthorn berries.
• 1 liter of clean water.
• 5 kg of granulated sugar.

For starters, berries sea ​​buckthorn should be kneaded in any available way. The resulting gruel is squeezed through several layers of gauze, collecting the juice. It is mixed with water and left for half an hour to infuse. Then the resulting liquid is again passed through a gauze filter and granulated sugar is added.

The liquid is poured into a large glass bottle and left in a warm room for a month. In the first few days, foam will form on the surface of the liquid, which must be removed periodically.

After three days of active fermentation, the liquid must be poured into a special bottle for making wine and closed with a water seal. Instead of a water seal, you can put on a rubber medical glove, pre-piercing one of its fingers with a needle. During active fermentation, the glove will remain inflated. Fermentation will end after the glove falls off. This will happen after about a month and a half.

Then the wine will need to be filtered through a cotton and gauze filter and poured into bottles. They are stored in a basement or other place with a suitable temperature. Moreover, the longer the wine is stored, the more pleasant it will taste.

A simple sea buckthorn wine recipe

According to the recipe suggested below, a fragrant wine of dessert quality is prepared, the strength of which is 12-14 degrees. To obtain 3 liters of wine from sea buckthorn berries you will need:

• 4 kg of high quality sea buckthorn.
• 2 kg of granulated sugar.
• 1.5 liters of clean water.

From sea buckthorn in any way you need to make mashed potatoes and cover it with granulated sugar on top. The mass is placed in a warm room for several hours. During this time, a foam cap will rise on the surface, which must be removed. Then the mass is mixed with purified water and poured into a bottle for winemaking, closing with a water seal or simply pulling a punctured medical glove on top.

When the fermentation phase is complete, the crust on the surface of the wine must be removed and carefully drained to separate the sediment. Then the wine must be passed through the filter twice and poured into a clean bottle. The wine is left in a cool place for several months. After three months, the wine will become light and acquire a pleasant taste, then it can be poured into bottles, having previously filtered again.