Yoshta wine at home: a simple recipe and 5 cooking methods

At home, you can make delicious yoshta wine with a simple recipe. This berry has an unusual taste. A hybrid of gooseberries and currants created by a German breeder, it has the mixed qualities of both cultures. Yoshta is an excellent raw material for creating alcoholic beverages at home. Yoshta wines are less sugary than currant wines and sweeter than gooseberry wines.

Cooking nuances

Yoshta grows everywhere. Shrubs reach 2-3 meters, can be used as ornamental plants.

From one bush they collect from 7 to 10 kilograms of fruits. Preparations from yoshta begin to be made at the end of July, when the berry reaches technical ripeness.

Ingredient selection rules

In preparation for the process of making homemade wine, it is recommended to carefully select berries.

Dry, rotten or unripe fruits are not suitable for processing, as they can change the taste of the finished drink.

When making wine, the berries are not washed, but they prefer to pick in the early morning, when dust is excluded from them. The extra rinsing destroys the naturally occurring yeast that remains on the surface of each fruit. They activate fermentation, increase fermentation.

To enhance the fermentation process, experienced winemakers also use special wine yeast that promotes effective oxidation. In addition, they allow the addition of baker's yeast at the rate of: 1 sachet of yeast to 20-30 liters of drink.

Supports and activates the fermentation processes A handful of raisins added during the laying of berries. Raisins are poured with boiling water before adding, then squeezed and poured over berries.

Help! You can make your own wine yeast. Suitable material - raspberries, fermented jam, currant pulp.

How to make yoshta wine at home

Wine is prepared at home according to different recipes. The manufacturing technology lies in the organization of the fermentation process, as well as the creation of a water seal. Glass bottles of the required volume and accessories are suitable for this. The creation of a water seal ensures high-quality fermentation of the berry with the simultaneous separation of carbon dioxide.

For the shutter take a sterile latex glove, put on the neck of the bottle. A hole is made in one of the finger compartments through which gas bubbles escape as a result of fermentation.

Easy recipe

The easiest way to cook involves using:

3 kilos of berries;
3 liters of water;
1.3 kilograms of sugar.

The berries are sorted, kneaded with a spoon or crush, poured with sweet syrup from water and half a portion of sugar. The mixture is stirred, covered with gauze, left for 4 days.

The liquid is filtered, the raw material is squeezed out and the remaining sugar is added. The resulting drink is poured into a bottle, covered with a glove, stand for 60 days.

Quick cooking method

To activate fermentation, vodka is added at the stage of adding sugar and berries. For 200 grams of yoshta, 200 grams of sugar, take 500 milliliters of vodka. The berries are mixed with sugar, left to extract the juice. After 1 day, pour vodka. The drink is infused for 20-25 days.

After the end of the process, the drink is filtered, the berries are squeezed. Wine is ready earlier than a drink prepared according to a recipe without the use of vodka. In addition, fermentation time is reduced by reducing the amount of ingredients.

Pure house wine

Homemade wine with the addition of wine yeast has a richer taste and tart aroma. They are laid when the main ingredients are combined, left for 2-3 days. After that, pour into a bottle for long-term infusion.

Information! Wine yeast is purchased in stores. When cooking, adhere to the proportions indicated on the package.

With blueberry yeast

Blueberries give homemade alcoholic beverages a sweeter flavor and a richer flavor. Yoshta berries remain the basis of wine with blueberries, and many winemakers use dry baker's yeast as yeast.

For 6 kilograms of basic raw materials, 1.5 liters of blueberries, 4 kilograms of sugar are taken. The fruits are kneaded with 2 kilograms of sugar, dry yeast is added, poured with 2 liters of water. This mixture is infused for 7 days, then another 2 liters of water and sugar are added. The drink is infused for 1.5 weeks, then filtered, the cake is removed, and put away for storage.

Fortified wine with apples

Juice is squeezed out of 2.5 kilograms of berries, juice squeezed from 4 kilograms of apples is added to it. Sugar is added to the juices, stirred until the crystals dissolve.

Then wine yeast is added, removed for fermentation. A week later, 500 milliliters of vodka are added to the drink, and stand until the end of fermentation. After that, the wine is filtered from sediment, poured into prepared containers.

Expiration date and storage rules

Home-made alcohol is customary to stand for several months after determining the readiness before direct use. A sediment forms at the bottom of the bottle, which is drained so that it does not spoil the shade and taste. The more often the sediment is drained, the lighter the wine becomes.

To control the appearance of a cloudy sediment, a change in the color or structure of the liquid, the wine is stored in glass containers made of transparent glass. Pure wine, which is insisted for more than 1-2 years, is poured into dark glass bottles. Corks must completely close the neck of the bottle.

According to the rules of home winemaking, high-quality wine should be clean, have an even shade, and leave no sediment at the bottom of the glass. Therefore, many homemade wines are stored for 3-5 years, periodically filtered from cloudy formations.

Fortified wine is stored for 5-6 years without loss of quality. Wine on berries without the addition of sourdough or alcohol remains suitable for 2-3 years from the date of determination of readiness.

The best conditions for storing bottles of wine are considered to be a cellar or cellar, where temperature fluctuations are excluded. Bottle racks should not be exposed to sunlight. The room temperature should not fall below -2 degrees.