Viburnum wine: 9 easy homemade recipes

The ruby-red berries of this plant have long been known for their healing properties and specific taste. They make various juices, fruit drinks, jam, grind with sugar. Many do not know that it is quite easy to make an original, fragrant, interesting, slightly bitter wine from viburnum fruits at home.

The benefits and harms of the product

This drink helps cleanse and strengthen the body, strengthens the intestines and even helps restore microflora. Viburnum wine raises the tone of the body and serves as an effective means of preventing colds.

At the same time, it is undesirable to take it for hypertensive patients, people with increased gastric acidity and those who suffer from various food allergies. But, of course, if the dosage is significantly exceeded, wine will harm even he althy people.

Subtleties of making viburnum wine

When preparing it, it is important to prepare high-quality raw materials and follow the recipe instructions step by step. You can make such a drink, both using yeast and without it, as well as adding various fruits to the preparation.

Raw material selection rules

The procedure is carried out on a dry, sunny day. Ripe, but not overripe fruits are selected. It is desirable that they be bright red, dense, not wrinkled or spoiled, without dark spots on the skin. Depending on the recipe, they are plucked from fruit twigs (combs) or placed in whole bunches.

How to make viburnum wine at home

To prepare a he althy, original and tasty viburnum wine, you need to select high-quality raw materials and follow the proven recipes step by step.

Easiest recipe

There is a simple way to make wine from ripe viburnum berries. Moreover, the wort is prepared on the yeast contained on the surface of its fruits. For this reason, they should never be washed, otherwise the fermentation process will go badly and slowly.

Take these ingredients:

fruits of red viburnum - 5 kilograms;
sugar - 2 kilograms;
raisins - 40 grams;
purified water - 10 liters.

But, according to some recipes, pressed viburnum juice and wine yeast are used to speed up the fermentation process. Then the following components are used:

viburnum - 900 grams;
sugar - 900 grams;
raisins - 40 grams;
citric acid - 5 grams;
yeast (preferably wine) - 5 grams.

Comb option

For this recipe in winter they take viburnum brushes with berries that are well frozen right on the tree. Low temperatures help viburnum to gain maximum sugar and reduce the level of bitterness characteristic of fresh fruits.

An important feature - when cooking, the berries are placed in a fermentation tank along with combs (fruit twigs).

Dessert rose wine

Delicate, dessert wine with a rich pink color will look great on the festive table. Guests will appreciate its high, original taste. It is not difficult to make, but it must be infused for 8 months.

For cooking take:

fruits of viburnum - 2 kilograms;
pectin - 10 grams;
lemons - 2 pieces;
wine yeast - 10 grams;
bananas - 1 kilo;
raisins - 500 grams;
granulated sugar - 1.7 kilograms;
clean water - 5 liters.

From viburnum cake

Wine production according to traditional recipes involves squeezing the juice from the fruit, followed by discarding the pomace. But for the preparation of a low-alcohol drink, such raw materials can also be used. Moreover, the production technology is not much different from the classical one, but, of course, it has its own characteristics. The end product from viburnum pomace will not be as rich in color and taste as wine made from whole berries.

The highlight of the recipe is the replacement of fruit juice with sugar syrup.

With honey

This fragrant, full-bodied alcoholic drink has a fairly high strength, this must be taken into account when drinking. Keep it cold, because warm wine can quickly darken and ferment.

The following components will be required:

liquid honey - 300 milliliters;
good cognac - 300 milliliters;
dry viburnum wine - 2.5 liters.

Step cooking:

First prepare the wine, it is desirable that it be fully clarified and aged for 1 year.
Honey is heated and poured into a drink, and then thoroughly mixed.
Now the workpiece is infused for a day at room temperature.
After that, cognac is poured into the bottle, mixed again and put in the refrigerator.

With vodka

In addition to the fact that the liqueur has an excellent, bright, spicy bitter taste and pleasant aroma, it is also a prophylactic drug that helps to tone up the body. The recipe uses frozen berries. At the beginning, they are kneaded with a crush, and then poured with vodka and kept for 2 weeks.

With chokeberry

This wine has a maximum supply of vitamins and nutrients. In addition, it will be an excellent aperitif before a hearty meal. For cooking you will need:

fermented viburnum juice - 1 liter;
black fruit - 2 kilograms;
clean water - 1.5 liters;
sugar - 300 grams.

With red rowan

Sweet-tart, with an unusual, original taste, the wine will surprise both a novice winemaker and an experienced sommelier. For everything to work out correctly, you must strictly adhere to the proven recipe. You will need:

freshly squeezed viburnum juice - 3 liters;
rowan fruits - 4 kilograms;
purified water - 6 liters;
granulated sugar - 3 kilograms;
unwashed raisins - 80 grams.

With apples

Apple juice is used to make homemade viburnum wine with a milder taste. Moreover, not only the liquid itself is added to the preparation, but also pieces of fruit, this will only improve the fermentation and the quality of the final product.

Terms and rules of storage

Wine is stored in dry, rather dark and cool places. These are basements, cellars that do not freeze through in winter and ordinary home refrigerators.Optimum temperature: +12 … +13 C degrees. Subject to all conditions, the drink in corked bottles does not lose its qualities up to 3 years.

How to drink viburnum wine

This homemade drink will be an excellent aperitif that will increase your appetite and improve digestion. Dessert wine (with high sugar content and sufficient strength) from viburnum is also a good digestif. These are alcoholic drinks that are consumed after meals.