Honeysuckle wine at home: a simple recipe

Slight sourness plus subtle aroma. A honeysuckle wine made at home with a simple recipe does not show these characteristics immediately. After the end of fermentation, several months pass. A winemaker who has shown patience can be proud of the result of his work. You can invite all your friends to taste homemade wine.

Features of making wine from honeysuckle

The drink is made from quality raw materials. Ripe specimens are selected without signs of decay, traces of mold, spoilage. Pathogenic microorganisms that have entered the wort will interfere with the fermentation process. Wine won't work.

The berries picked in your garden are usually not washed. If rinsed, allow moisture to evaporate completely before use. The fermentation tank is cleaned. No pathogens should remain on the walls.

Tips for a beginner winemaker:

1. There are live microorganisms on the skin of honeysuckle. They are called wild yeast. They are involved in the fermentation process. If the berries are not washed, you can make wine without purchased yeast. In order to have more beneficial bacteria, honeysuckle for homemade wine is not harvested immediately after rain.
2. Tare from under dairy products, pickles for wine is not good. There are many microorganisms on its walls that worsen the taste of an alcoholic drink.
3. Sourdough from water, berries, sugar is stirred every day. Mold will form in the pulp if this is not done.
4. The fermentation tank is filled with pulp by ⅔ of the volume. Leave room for the gas that is released during fermentation.
5. Beneficial microorganisms work best at 20-25°C.
6. Wine bottles are placed horizontally. A cork soaked in wine does not dry out.

How to make honeysuckle wine at home

In June, there are many things to do in the garden and the garden plot, it is difficult to carve out a free minute. If you have a simple recipe at hand, it will take little time to process honeysuckle and make wine.

Professional recipe

This method is used if there are a lot of berries. Before laying, the raw materials are sorted out, washed, then poured into a large container, a little water is added. For 1 kg of the total weight put 50 g of sugar. Berries ferment for 3 days.

They secrete juice. It is drained, a thick mass is squeezed out. All liquid is poured into a fermentation tank. Squeeze for 3 days is filled with water. On the 4th day they squeeze. The juice obtained is added to the wort of the first pressing. Pour 400 g of sugar, stir.

A week the mass wanders. Then 200 g of sugar is added for each liter of liquid. Fermentation continues for another week. Then the wine is filtered. Bring to readiness at a temperature of 10 ° C. Wine that is ready to drink brightens.

The easy way

The simplest recipe has only 3 ingredients. Berries, sugar, water. The proportions of raw materials are as follows:

• honeysuckle - 1 part;
• water - 1 part;
• sugar - ⅔ parts.

Berries are crushed with a wooden pusher, add half the sugar, all the water. The berry mass is mixed, covered with a canvas napkin or two layers of gauze. At room temperature, the pulp ferments for about 4 days.

Signs of normal fermentation should appear in 6-12 hours. Their description:

• hat made of foam, berries;
• hiss;
• sour smell.

If they are missing, then add sugar. Fill up no more than ⅒ of the entire mass. On the 5th day, the pulp is filtered, the cake is squeezed out, the liquid is poured into a fermentation tank. Fill it up to the top. Leave room for gases that will be released during fermentation. Pour in ⅓ of the remaining sugar. A glove is put on the neck.

5 days pass. A little wort is drained from the bottle. Dissolve 60% of the remaining sugar in it. The resulting syrup is poured into a fermentation tank to the wort. They put a shutter. On the 5-6th day, sugar is added. The must ferments for 1-1.5 months.

The end of the fermentation process is controlled.

Young wine is decanted through a thin tube, leaving sediment at the bottom of the fermentation tank. They bottle it. Pour under the cork itself to reduce contact with oxygen. The drink is allowed to mature. He is sent to a dark, cool room for 2-3 months.

Option without adding water

Take 2 kg of berries and 500 g of sugar. Honeysuckle is not washed. It is sorted out, removing spoiled specimens, crushed to a homogeneous mass. Puree is made using a meat grinder or blender. The mass is poured into a jar. The neck is closed with a canvas napkin, tied with a ribbon.

The fermentation container is placed for 2-3 days in a dark, cool room. The berry mass should give juice. It is decanted on the 3-4th day. The pulp is squeezed. Add to it 1 tbsp. sugar, stir. A day later, it is squeezed out. Juice (must) is poured into a fermentation vessel.

The pulp is thrown away. She gave everything. The remaining sugar is poured into the bottle. A glove is put on the neck. It rises if there is active fermentation. Falls off after a month. This is a signal that indicates the end of fermentation.

The honeysuckle wine is not ready yet. You can drink it in a month. In the meantime, it is carefully drained from the residue through a thin tube. They are bottled. Removed for storage.

Honeysuckle liqueur

It is easier for a novice winemaker to master the technology of making liqueurs from seasonal berries and fruits. Honeysuckle begins to sing in early summer. She doesn't crumble. It is easy to assemble. The berries are clean and do not need to be washed.

For homemade liquor take:

• 4 pieces of berries;
• 1 part vodka;
• ⅓ part of water;
• ⅓ some sugar.

Wash honeysuckle, if desired. Drain in a colander to drain all the water. Pour into a non-oxidizing (enamelled) container. Pour in water. Pour in sugar. Cook. Control the boil. Remove from heat when all the berries burst. Pour in vodka, you can moonshine.

Pour the mass into a jar. 3 weeks to insist. Remove the container in the closet, pantry. Sunlight negatively affects the processes taking place in the bank.

Strain the finished liquor, drive through a cotton filter, pour into glass bottles.

Terms and conditions of storage

The first 2-3 months bottles are checked for sediment. If it appears, the wine is poured into a clean bottle. Express through a tube of small diameter. Store homemade alcohol 2-3 years at 5-15°C Dry cellar is the perfect storage for homemade wines. It has a constant temperature, humidity, and no natural light.

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