Sea buckthorn wine

Sea buckthorn berry wine can be consumed for medicinal purposes, and not just for pleasure. It is useful for improving the body's immune defense and strengthening the nerves. You can make sea buckthorn wine yourself if you know some subtleties and secrets.

The nuances of making sea buckthorn wine

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

Only ripe wine 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 many lipids and oil contained in such berries. These substances cover wild yeast with a thin 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 or well water is best. If this is not the case, then you can use regular tap water, but be sure to clean it with a household filter. The taste of self-prepared wine changes depending on the amount of water.

Sea buckthorn wine recipe

To make traditional wine from sea buckthorn berries, prepare:

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

To start with the berries sea buckthorn should be kneaded in any available way. The resulting pulp 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 for a month in a warm room. 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 by first 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 filter made of cotton wool and gauze and bottled. 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 recipe for sea buckthorn wine

According to the recipe below, an aromatic dessert-quality wine 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 quality sea buckthorn.
• 2 kg granulated sugar.
• 1.5 liters of clean water.

You need to puree the sea buckthorn using any method and sprinkle 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 and must be removed. Then the mass is mixed with purified water and poured into a winemaking bottle, closing with a water seal or simply pulling a pierced medical glove on top.

When the fermentation phase is completed, 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 for several months in a cool place. After three months, the wine will become light and acquire a pleasant taste, then it can be bottled, having first been filtered again.