Sea buckthorn wine

A very unusual homemade wine is produced from sea buckthorn, with a bright orange color and a unique aroma, in which the notes of tropical fruits that come from are unknown from nowhere. With all this, to make wine from sea buckthorn is not so difficult, the main thing - to comply with the recipe and cooking technology.

Cooking Features

To obtain a persistent wine with a rich taste and delectable aroma, it is necessary to take several points into account when preparing it.

It is recommended to collect sea buckthorn manually, in order not to damage the berries with the wire. This should be done in dry weather in order to be sure that the rain did not wash away the living bacteria living on the surface of the berries - fermentation would be impossible without them.
After harvesting, the sea buckthorn must be carefully bruised, because getting into the wort of rotten berries, leaves and peduncles will spoil the bouquet of the future drink.
It is impossible to wash the sea buckthorn before cooking, all because of the same bacteria. If the berries are heavily contaminated and they had to be washed, then to ensure the fermentation will have to use wine yeast, adding them according to the directions on the package.
After fermentation, an oily crust forms on the surface of sea buckthorn wine - this is sea buckthorn oil, which must be carefully removed. After that you can use it for your own purposes or throw it away.

When cooking wine, it remains only to follow the step-by-step instructions accompanying the recipe, and then everything will turn out well.

A classic recipe for sea buckthorn wine (table)

Composition (4-5 liters):

sea buckthorn - 7, 5 kg;
sugar - 2, 5 kg;
water - 1, 5 l.

Method of preparation:

After going through the berry, fold it into a large basin or other container, enameled or made of stainless steel. Crush the sea buckthorn carefully with a wooden press. To facilitate the process, you can use a blender or meat grinder.
Pour 0,75 kg of granulated sugar (3 cups) into the sea buckthorn mass and pour in water.
Cover the basin with a berry with a thin cloth or gauze (this is necessary to protect against insects), but do not cover it tightly with anything. Place the pelvis in a warm place and leave for three days.
Every 6-8 hours, mix the sea buckthorn mass with a wooden spatula so that it does not turn sour. After the start of active fermentation, foam will form on the surface, which must be carefully removed. Experienced housewives do not advise throwing this foam, arguing that if you mix it with sugar and freeze, in the winter it can be used to soak the dough layers.
After 72 hours, the sea buckthorn mass must be pressed through gauze folded into 4 layers. This should be done as diligently as possible to get the maximum yield of juice, because the more it is received, the more sea buckthorn wine will come out.
Add another 0.75 kg of sugar to the squeezed juice and pour it into the bottle where the wort will ferment. It is necessary to ensure that it remains at least 30% of free space. The bottle should be closed with a water seal. If not, then you can use a rubber glove with a punctured finger. Install the fermentation tank in a room where the air is warm enough (20-25 degrees). Leave it for 4 days.
After 4 days, pour a glass of water from the bottle through a straw, dissolve 0.5 kg of sugar in it and pour the syrup back into the bottle. Re-install the water trap and wait another 3-4 days.
In the same way as the previous time, add the remaining sugar to the wort.
Leave the bottle for a month or two until fermentation is complete. The end of fermentation will be evidenced by a deflated and fallen glove. The trap will stop letting air bubbles out and gurgling. First, carefully remove the crust formed on the surface, then pour out the wine to free it from the sediment through a straw (many winemakers use a silicone dropper tube at home).
Filter the wine through cheesecloth or cotton pad, pour it into a clean glass container, close it tightly. This time the bottle should be placed in a cool room where the temperature does not rise above 18 degrees. Here the wine should stand 3-4 months until it is clarified.
After bleaching the wine, drain it again, freeing it from sediment, and filter. After that, bottle.
Store closed bottles horizontally in a cool place.

The process of cooking sea buckthorn wine according to the classic recipe is rather troublesome, but adherence to the technology guarantees a perfect result. The output is about 4 liters of table wine with a strength of 10-12 degrees, which has a unique delicate bouquet.

A simple recipe for sea buckthorn wine

Composition (for 2, 5-3 l):

sea buckthorn - 3 kg;
sugar - 1 kg;
water - 2 l.

Method of preparation:

Chop up the unwashed sea buckthorn with a juicer, meat grinder or blender, squeeze the juice out of the resulting mass.
Pour the cake with water mixed with sugar, leave for 2 hours, after which also squeeze the liquid out of it through gauze folded in 3-4 layers. Connect with the resulting juice first spin.
Put the sea buckthorn juice in a clean, dry bottle with a water seal, leave for about 1, 5 months. The bottle should stand in a warm room, otherwise the wort will not ferment.
The turn of 40-50 days fermentation will end, and the wine will need to be drained in order to release from the sediment and pour into a clean container for settling. Place the container in a cool place to avoid fermentation. The water lock is no longer needed, the bottle should be tightly closed.
After 3 months, the clarified wine will remain drained, eliminating the sediment, and bottled in which it will be stored in the future.

Usually, a wine made according to a simple recipe is not worse than a classic one, but in this case there is a risk that the wine will roam badly. If the fermentation does not start for a long time or it is too early (after a week or two) stopped, then you can try to save the situation by adding some wine yeast to the wort. However, such a nuisance happens rarely, usually only if the sea buckthorn was collected after the rain or the winemaker himself washed it beforehand.

Sea-buckthorn dessert wine

Composition (for 3-3, 5 l):

sea buckthorn - 4 kg;
sugar - 2 kg;
water - 1, 5 l.

Method of preparation:

Grind sea buckthorn to a state of mashed potatoes and add sugar to the sea buckthorn mash, leave for a few hours in a warm place.
Remove the foam that has formed, pour in the water, mix and place everything together in the fermentation tank under the hydraulic lock.
After fermentation, remove the crust formed on the surface, pour out the wine, free it from sediment, and filter it twice.
Place in a clean bottle and place for a few months (at least three) in a cool room. The more it will stand, the better it will be lightened and tasted better.
Drain again, filter to remove sediment. Bottled, clean for permanent storage.

According to this recipe, an aromatic dessert wine is obtained, slightly stronger than according to previous recipes (12-14 degrees).

Technology cooking homemade wine from sea buckthorn is quite simple. Make it on the shoulder and beginner winemaker. At the same time, the result will pleasantly surprise both you and your guests. True, it will be possible to taste the wine only 5-7 months after the harvest of the sea buckthorn. Hurry up with this is not worth it, as a mature sea buckthorn wine is much tastier than a young one.

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