Home-made wine from currant, berry berry, sea-buckthorn, rosehip, physalis, mulberry, vegetables, manufacturing features.

Berries of white currant serves as an excellent material for making table and sweet homemade wines. For the preparation of wine, white currant berries are harvested when they become quite ripe, since it is difficult to squeeze the juice from unripe berries and the wine turns out with an unpleasant aftertaste. Overripe berries on the bushes are very showered. 

Home-made wine from currant, berry berry, sea buckthorn, rosehip, physalis, mulberry, vegetables, manufacturing features.

All varieties of redcurrant are suitable for making homemade wine. The best varieties are considered, giving a high yield, large berries and almost simultaneous ripening. Dry wine from currant berries turns red, a good peculiar taste, although not aromatic enough. Therefore, red currant juice must be mixed with juices of other fruits with a good aroma and low acidity.

dark red with a pinkish-violet hue, with a very nice delicate bouquet, slightly tart, but very pleasant in taste. Berries should be picked fully ripe. Since they are low-fat and it is difficult to extract juice from them, they must be subjected to fermentation after crushing.

Due to the low acidity of the berries, it is not recommended to prepare wine only from the berry juice. If you add juice of red or white currant to the juice of a berry, you get a beautiful color wine with a purple tint, a pleasant tart taste. Berry berries are recommended to slightly wilt. This increases their sugar content and improves aroma..

Homemade sea buckthorn wine, production features.

From sea buckthorn juice, good wine of all types is obtained, it is orange-yellow in color, soft, extractive, has an original pleasant aroma, delicate in taste. The cooking technology is no different from the technology for making wine from other berries.

Homemade rosehip wine, production features.

To prepare wine from rose hips, either fresh ripe but solid berries, or dried whole berries, or dried ground berries are used. Rosehip wine contains a small percentage of alcohol, but it contains a lot of active yeast and vitamins. It is incorrectly called wine, or rather, it is a carbonated drink, as it is consumed without waiting for the complete decomposition of sugar.

Rosehip is well known as an extremely useful shrub. In their vitamin composition, berry hips are second only to actinidia and blackcurrant. It contains up to 1100 mg of vitamin C, 2.6 mg of carotene, up to 21% sugar, 2% organic acids, 4.5% tannins, mineral salts. Rosehip ripens in August – September, it is harvested before the onset of frost, since frost destroys vitamin C, and, on the contrary, berries that are in the cold are preferred for making wine.

Physalis homemade wine, manufacturing features.

Physalis is a perennial herb 30–120 cm high that resembles ordinary tomatoes, although very small, and tastes like sweet and sour berries with the scent of strawberries. It contains up to 4% sugar, up to 0.8% organic acids (mainly citric), pectin and tannins, vitamin C (up to 30%). Physalis matures in early autumn. All varieties of physalis are suitable for making wine..

Homemade mulberry wine, manufacturing features.

From mulberry white and black (it contains 0.5-2.6% organic acids, about 1.5% vitamin C and 12% sugar) very good strong and table wines are obtained, they have a very peculiar bouquet and a taste of castor oil.

White mulberry – greenish-white, very sweet, fragrant, resembles white raspberries or blackberries. Mulberry flavor is especially noticeable in dessert and liquor wines. A mixture of jirgi juice with black or white mulberry juice gives a very high quality wine with a very delicate bouquet.

Homemade wine from vegetables, manufacturing features.

At home, you can make wine from vegetables. For the preparation of wine, one should keep in mind a number of features related to the specifics of vegetables as a wine material. Typically, the peel of vegetables used for wine is not removed, but they are thoroughly washed with a brush and damaged areas are removed.

Vegetables for winemaking are ripe and of high quality. They do not make sweet wine from vegetables, as it turns out to be tasteless. Beetroot makes a fairly strong wine, similar to port. From carrots – dry. From celery – white. From zucchini – dry odorless white wine. A sufficiently strong white wine is obtained from peas, potatoes and turnips, from rutabaga – golden white, from tomatoes – pink.

Although rhubarb belongs to leafy vegetables, from the petioles of its leaves you can get a light table wine with a peculiar aroma and refreshing taste. To make wine, rhubarb petioles are harvested in May, when they are still soft. Coarse for winemaking unsuitable. Rhubarb petioles contain 0.2-0.45% oxalic acid, which decomposes upon boiling.

Therefore, sliced ​​with a stainless knife in small pieces, the rhubarb stalks are boiled in an enameled pan in a small amount of water until they become soft. Then the petioles are pressed together with water to produce juice. If the rhubarb stalks are not boiled, the wine will have an unpleasant grassy taste. It is recommended to mix rhubarb juice with apple juice prepared by pasteurization in the fall.

Features of making homemade fruit wines.

Knowing the general principles and technology of making wines, you can create unique tasty and aromatic drinks. However, good wines are not obtained from all fruits. The aroma of wine is given by essential oils and other aromatic substances found mainly in the skin of fruits.

Some fruits give only good table wine, because they are slightly aromatic, tasteless, watery, while others, due to their strong smell, are best used for making sweet wines. Strong, dessert and liquor wines are less likely to suffer from diseases and are easier to tolerate rough or inept handling, such wines are more persistent. To get the wine of the desired strength, when preparing strong and sweet wines, sugar should not be introduced immediately, but in 4-6 receptions.

By color fruit wines are white and red. Their shades can be different – from light straw to greenish yellow and amber (white wines) and from ruby ​​red to dark garnet, brownish (red wines). White wines are obtained from white and pink berries and fruits, red – from red fruits.

House wines also differ in stability, that is, in their ability to persist. On this basis, they are divided as follows:

Quickly spoiling light natural and table wines with an alcohol content of up to 20% of volume, requiring special conditions for long-term storage.
Less persistent light table wines that can be stored in the cellar for no more than a year.
Persistent – well preserved at a temperature of 18-20 degrees for up to three years in the cellar.

The stability of homemade wine is affected primarily by its composition, as well as storage conditions. The more alcohol, sugar and tannins are contained in wine, the better it is stored..

Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.

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