At home, you can make delicious wine from yoshta using a simple recipe. This berry has an unusual taste. A hybrid of gooseberries and currants was created by a German breeder; it has mixed qualities of both crops. Yoshta is an excellent raw material for creating alcoholic drinks at home. Wines from yoshta are less sugary than from currants, and sweeter than from gooseberries.
Nuances of preparation
Yoshta grows everywhere.Shrubs reach 2-3 meters and can be used as ornamental plants.
From 7 to 10 kilograms of fruit are harvested from one bush. Yoshta preparations begin to be made at the end of July, when the berry reaches technical ripeness.
Rules for choosing ingredients
When preparing for the process of making homemade wine, it is recommended to carefully select the berries.
Dried, rotten or unripe fruits are not suitable for processing, as they can change the taste of the finished drink.
When making wine, the berries are not washed, but prefer to be picked early in the morning, when dust does not accumulate on them. The additional rinsing destroys the naturally occurring yeast that remains on the surface of each fruit. They activate fermentation and enhance fermentation.
To enhance the fermentation process, experienced winemakers also use special wine yeasts that promote effective oxidation. In addition, it is possible to add baker's yeast at the rate of 1 packet of yeast to 20-30 liters of drink.
A handful of raisins added during the laying of the berries supports and activates the fermentation processes. Before adding, raisins are poured with boiling water, then squeezed out and poured onto the berries.
Reference! You can make your own wine yeast. Suitable materials are raspberries, fermented jam, currant pulp.
How to make wine from yoshta at home
Wine is prepared at home according to different recipes. The manufacturing technology involves organizing the fermentation process, as well as creating a water seal. Glass bottles of the required volume and accessories are suitable for this. Creating a water seal ensures high-quality fermentation of the berries with the simultaneous separation of carbon dioxide.
For the shutter, take a sterile latex glove and place it on the neck of the bottle. A hole is made in one of the finger compartments through which gas bubbles escape as a result of fermentation.
Simple recipe
The simplest cooking method involves using:
- 3 kilograms of berries;
- 3 liters of water;
- 1.3 kilograms of sugar.
The berries are sorted, mashed with a spoon or masher, and poured with a sweet syrup made from water and half a portion of sugar. The mixture is stirred, covered with gauze, and left for 4 days.
The liquid is filtered, the raw material is squeezed out and the remaining sugar is added. The resulting drink is poured into a bottle, covered with a glove, and left for 60 days.
Quick cooking method
To activate fermentation, vodka is added at the stage of adding sugar and berries. For 200 grams of yoshta, 200 grams of sugar, take 500 milliliters of vodka. The berries are mixed with sugar and left until the juice releases. After 1 day, pour vodka. The drink is infused for 20-25 days.
After the process is completed, the drink is filtered and the berries are squeezed. Wine is ready earlier than a drink prepared according to a recipe without using vodka. In addition, fermentation time is reduced by reducing the amount of ingredients.
Pure house wine
Homemade wine with the addition of wine yeast has a richer taste and tart aroma. They are added when the main ingredients are combined and left for 2-3 days. After this, it is poured into a bottle for long-term infusion.
Information! Wine yeast is purchased in stores. When preparing, adhere to the proportions indicated on the package.
With blueberries and yeast
Blueberries add a sweetish flavor and richer flavor to homemade alcoholic drinks.Yoshta berries remain the basis of blueberry wine, and many winemakers use dry baker's yeast as yeast.
For 6 kilograms of basic raw materials, take 1.5 liters of blueberries and 4 kilograms of sugar. The fruits are kneaded with 2 kilograms of sugar, dry yeast is added, and 2 liters of water are added. This mixture is infused for 7 days, then another 2 liters of water and sugar are added. The drink is infused for 1.5 weeks, then filtered, the cake is removed, and stored.
Fortified wine with apples
Juice is squeezed out of 2.5 kilograms of berries, and juice squeezed from 4 kilograms of apples is added to it. Add sugar to the juices and stir until the crystals dissolve.
Then wine yeast is added and removed for fermentation. After a week, add 500 milliliters of vodka to the drink and leave until fermentation is complete. After this, the wine is filtered to remove sediment and poured into prepared containers.
Expiration date and storage rules
It is customary to let homemade alcohol sit for several months after determining its readiness before direct consumption. A sediment forms at the bottom of the bottle, which is drained so that it does not spoil the color and taste. The more often the sediment is drained, the lighter the wine becomes.
To control the appearance of cloudy sediment, changes in color or structure of the liquid, wine is stored in clear glass containers. Pure wine, which has been infused for more than 1-2 years, is poured into darkened glass bottles. The corks must completely cover the neck of the bottle.
According to the rules of home winemaking, high-quality wine should be clean, have an even color, and not leave sediment at the bottom of the glass. Therefore, many homemade wines are stored for 3-5 years, periodically filtering to remove cloudy formations.
Fortified wine can be stored for 5-6 years without loss of quality.Wine made from berries without the addition of yeast or alcohol remains suitable for 2-3 years from the date of determination of readiness.
The optimal conditions for storing bottles of wine are considered to be a cellar or basement, where temperature fluctuations are excluded. Racks with bottles should not be exposed to sunlight. The room temperature should not drop to more than -2 degrees.
