Every year nature endows us with different berries. They are all very tasty, useful and natural. People have learned to cook different berry cakes, sauces, canning and even wine. One of the most unusual, but very tasty berries are viburnum. Red viburnum is a berry of autumn, you can feel its full taste only at the end of September. Fresh berry is quite specific, has a pronounced astringent taste with bitterness. However, after the first frosts all the bitterness goes away. Useful and healing properties of berries attract the attention of winemakers - from viburnum make a variety of alcoholic beverages. Homemade wine from viburnum is incredibly useful and very tasty. It will be appreciated by non-sweet lovers, and slightly bitter flavors.
Viburnum wine
We need it:
- viburnum - 5 kg.
- some water - 10 l.
- sugar sand - 2 kg.
- dried grapes - 50 city.
Preparation:
We sort the berries and place in a container for fermentation. Viburnum does not need to be washed, as wild yeast is retained on the surface, contributing to the fermentation process.
It is best to pick viburnum berries after the first frosts. However, if you failed to do so, then you can remove all the bitterness by washing the berries in cold water and placing them in the freezer.
Add water to viburnum, 500 city. granulated sugar and unwashed raisins. Dried grapes are necessary for this, if wild yeast has disappeared from viburnum berries.
Cover the throat with gauze and leave in the dark for a few days to ferment. Stir once a day.
When there is a hiss and foam, you need to strain the juice and squeeze the cake well. We add more 500 city. sugar and mix.
Install a water seal on the vessel and transfer the bottle to a dark place with t 18 — 28 degrees.
On 4 and on 8 the day after straining add the remaining sugar (on 500 city. twice). First you need to remove the shutter and pour a little juice into a separate bowl, dissolve granulated sugar in it and pour the finished syrup back. Install the water seal.
After a month, fermentation should stop, a precipitate forms on the bottom. Then pour the wine in
Homemade wine from viburnum
separate capacity, without touching the sediment.
The maturation time of the wine is from two to five months. When the sediment is unforgettable to filter homemade wine from viburnum.
Viburnum wine at home should be stored horizontally at t +5 degrees. This will preserve all the natural flavors.
Viburnum wine, cooked at home, good for health. This drink is easy to drink and increases appetite. The bitterness in the drink gives it a spicy note of bitterness.
Remember, that the recipe for homemade viburnum wine involves only ripe without rot and mold viburnum berries. Even one bad berry can ruin all the wine.
Experience in making wine from viburnum: