Berry wines, wine yeast at home, recipes of berry wines from black elderberry and rosehip.

Berry wines, for example from black elderberry, are prepared in compliance with all the same rules as floral wines, but it is not necessary to drain the must from the berries during fermentation. Most of the coloring and flavoring substances are found in the peel of berries..

Berry wines, obtaining wine yeast at home, recipes for berry wines from black elderberry and rosehip.

To get wine yeast at home, you need to squeeze a glass of juice from the berries that you want to use to make berry wine. 2-3 weeks before the main collection and preparation of wine. Boil the juice, add sugar in it – 1-2 tablespoons, ammonium phosphate – 0.25 teaspoons (buy at the pharmacy) and 10-12 raisins, or unwashed grapes. Or a few berries of fresh unwashed raspberries. Fill a bottle with cotton juice and put in the warmest place.

A week later, when the fermentation begins in the bottle, prepare three more glasses of juice as well, pour the fermenting juice into them and put in a warm place for another week. This amount of sourdough is enough for 20 liters of berry wine.

Berry wines, wine yeast at home, recipes of berry wines from black elderberry and rosehip.

Berry wines from black elderberry No. 1.

Thoroughly peel the fruit from twigs and unripe berries, rinse thoroughly and pour a minimum amount of water – at 0.5 height of the fruit in the pan, simmer until soft. Crush the cooked berries (you can chop the mixer homogenizer), add the wine yeast and let it roam for 2–3 days in a bowl with a wide neck. Then rub the berries again manually or with a mixer and rub through a sieve.

Dilute the resulting wort with an equal volume of syrup, prepared at the rate of 250-300 g of sugar per 1 liter of water and 10 g of citric acid per 1 liter of syrup. Further fermentation for both floral and other wines.

Berry wines from black elderberry No. 2.

Pour 0.5 kg of hot water per 1 kg of fruit and bring to a boil, stirring often. Wipe the cooled mass through a sieve. Pour the squeezes with the same amount of boiling water and squeeze the juice in a day. Combine both liquids, measure the volume, then as in the previous recipe. This wine must stand for a long time, sometimes for several years, so that a specific smell disappears.

Berry wines from black elderberry No. 3.

Elderberry – 1.2 kg.
Water – 5 L.
Sugar – 800 g.

Pour ripe berries with boiling water and cook for 2 hours, strain through a canvas, add sugar and cook for another hour, cool. When the liquid is barely warm, add a handful of raisins to it and cover the dishes with cloth. When the liquid ferments, remove the foam, drain into a jar, close tightly and leave for 4 weeks. Then pour into bottles and tightly cork (grind).

Berry wines from black elderberry No. 4.

Heat the berries in an oven or in a water bath for an hour, cool, squeeze the berries. Squeeze out under the press, add sugar to the juice at the rate of 1 cup per 1 liter of juice. Leave to roam in a covered bowl, strain, bottle.

Berry wines from rose hips.

Rinse the whole rose hips and put them in a bottle at 0.33 of its height. Pour in syrup prepared from 200 g of sugar per 1 liter of water, to the “shoulders” of the bottle. Add a handful of raisins or pre-made wine yeast. Then carry out fermentation for both floral and other wines. After 3-4 months, drain the wine from the fruit. Add 100–150 g of sugar per 1 liter of wine, pour the wine into a smaller bottle and stand again for 3-4 months.

Drain the wine from the sediment and bottle it. Pour the syrup on the remaining berries in the bottle, clog it and let it roam. Thus, from the same berries you can get wine 3-4 times by adding sugar.

Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.

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