Sea buckthorn wine: 9 easy homemade recipes

Sea buckthorn is a berry that is valuable for its high content of vitamin C and essential amino acids. Fruits are harvested for the winter in various ways: jam is cooked, frozen, processed into jelly, marmalade. The recipe for homemade sea buckthorn wine is popular. Sea buckthorn wine has a recognizable taste and a golden hue. When cooking, use whole berries or squeezed fresh sea buckthorn juice.

The subtleties of making a drink

Sea buckthorn wine is transparent and has a special honey aroma. This result can be achieved if you follow the basic rules of cooking:

• after obtaining a settled drink, several filtering procedures are carried out to eliminate the appearance of a cloudy sediment;
• be sure to add water to the berry to increase the amount of allocated juice;
• when fermenting, sea buckthorn can provoke foaming, so it is recommended to remove it periodically to minimize the amount of sediment.

Preparation of raw materials

In preparation for the production of homemade wine, sea buckthorn of medium ripeness is chosen. This means that the berries should not be too soft, as happens when overripe. At the same time, they should acquire a bright orange hue, which indicates their ripeness.

When collecting, it is recommended to follow several rules:

• for making a homemade alcoholic drink, berries are picked early in the morning when dew forms on sea buckthorn;
• when harvesting raw materials, the berries are not washed so as not to wash off naturally formed particles that promote fermentation from the surface;
• it is obligatory to sort out berries, rejection of rotten, damaged, soft fruits;
• eliminate the use of dry, overripe berries.

How to make sea buckthorn wine at home

Homemade alcoholic drink is prepared in many ways. The technological condition for the manufacture of home-made alcohol, which promotes fermentation, is the creation of a water seal. It is necessary for the removal of carbon dioxide, which is formed during the interaction of wine yeast and sucrose crystals.

Independent methods are based on the use of the simplest device to activate fermentation and prevent adverse events. A medical sterile glove is put on the glass bottle where the fermentation of the drink takes place.A small puncture is made in one of the finger holes. This helps the air escape from the vessel without disturbing the fermentation process.

When fermenting, the glove inflates. After the fermentation reaches its final stage, the glove falls off. This technique allows you to freely monitor the maturation of wine.

Easy recipe

You can make delicious berry wine without adding additional ingredients. For 1 part of the berries, take half of the sugar and so much water that it completely covers the resulting mixture. Berry and sugar are poured with water, then the water is drained. The fruits are ground with a crush, left for 2-3 hours until the juice is released.

After that, the drained liquid is added, covered to create a water seal. Leave for further fermentation for 45-60 days.

Warning! After 30 days, the wine is checked daily to check when fermentation is complete.

After filtering, the drink is poured portionwise into prepared glass containers and removed for further storage.

Quick cooking method

Production of wine according to a traditional recipe is based on the activation of natural fermentation processes that occur under the influence of sugar. The drink takes a certain amount of time to age, but the process can be accelerated by reducing the amount of ingredients:

• berries - 1 kilo;
• sugar - 500 grams;
• water - 500 milliliters.

Sugar and berries are ground, poured with water, cleaned under a water congestion. Infuse for 30-40 days, then filter.

Royal sea buckthorn wine

Wine of a sunny orange hue with a pronounced sea buckthorn aftertaste is obtained from freshly squeezed berry juice. 1 liter of fresh juice without pulp is diluted with syrup (1.5 liters) and 750 grams of sugar.

The mixture is fermented for up to 10 days. After that, the liquid is filtered, the foam is removed. Then poured into portions. The wine is considered settled after 1.5 months.

With wine yeast

Wine yeast speeds up the fermentation process, making the drink stronger. Yeast is prepared from 200 grams of fruit and 50 grams of sugar. The fruits are kneaded with a pusher or spoon, mixed with sand, left to ferment for 24 hours. The resulting sourdough is added to the prepared raw materials and the cooking steps are repeated according to the classic recipe.

With raspberry yeast

Sourdough is also made on raspberries. This berry accelerates the fermentation process and gives the drink a delicate pinkish tint. Raspberries are covered with sand at the rate of 100 grams of fruit per 50 grams of sugar, kept for 24 hours.

Then the starter is poured with a mixture of crushed sea buckthorn, water and sugar, removed for fermentation for 40-50 days.

From juice without yeast

Juice is squeezed out of the collected fruits. Water and sugar are added to it. To 1 liter of juice add 1.5 liters of water, 510 grams of sand. The liquid is thoroughly mixed, left to ferment for 30 days. After fermentation is completed, the drink is filtered twice, poured into prepared glass bottles.

Sea buckthorn jam variant

Jam prepared according to the traditional recipe is mixed with an equal amount of water. To speed up the fermentation processes, 100-150 grams of raisins are added to the mixture. The resulting mass is poured under a water lock, left to ferment for 3-4 days.

The next step involves adding sugar. 50 grams of sand are added to the drink, after 5 days another 50 grams are added.

After that, the drink is not touched for 45-60 days. Upon completion of fermentation, the wine is filtered 3 times, bottled.

With apples

Apples give sea buckthorn wine an unusual flavor. For this, sweet and sour varieties of medium maturity are used.

Juice is squeezed out of diced apples, mixed with sea buckthorn juice in equal amounts. For 2 liters of the resulting liquid, take 300 grams of sand. The mixture is infused for 5 days, then another 50 grams of sand are added.

After 30 days the wine is ready for filtration. The drink reaches full readiness after 60 days when stored in a dark, cool place.

From sea buckthorn cake

Another interesting way to make a delicious sea buckthorn alcoholic drink involves the use of recycled materials. Cake is obtained by grinding and squeezing the juice from the collected berries.

Advice! Homemade wine can be made from pomace formed in the juicer.

1 kilogram of cake is mixed with 1.5 liters of freshly squeezed fruit juice, 1 kilogram of sugar. The prepared mass is mixed, left for 4 days for fermentation.

Then the drink is filtered, the cake is removed, and the liquid is poured into a bottle, put under a water seal. The wine is bottled after 40-50 days, put away for storage.

How and how long the finished product is stored

The approximate strength of homemade sea buckthorn alcohol is in the range of 10 to 12 degrees. It is customary to store the drink on a rack in the basement or in the refrigerator. Wine prepared in compliance with technological methods is stored for up to 3 years without loss of quality.

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