9 simple recipes for making viburnum wine at home

The ruby-red berries of this plant have long been known for their healing properties and specific taste. Various juices, fruit drinks, jams are made from them, and ground with sugar. Many people do not know that preparing an original, aromatic wine with an interesting, slightly bitter taste from viburnum fruits is quite simple at home.

Benefits and harms of the product

This drink helps cleanse and strengthen the body, strengthens the intestines and even helps restore microflora. Viburnum wine improves body tone and serves as an effective means of preventing colds.

At the same time, it is not advisable to take it for hypertensive patients, people with high stomach acidity and those who suffer from various food allergies. But, of course, if the dosage is significantly exceeded, wine will harm even healthy people.

Subtleties of making viburnum wine

When preparing it, it is important to prepare high-quality raw materials and follow the recipe instructions step by step. You can make such a drink either using yeast or without it, and also add various fruits to the preparation.

Rules for choosing raw materials

The procedure is carried out on a dry, sunny day. Select ripe but not overripe fruits. It is desirable that they are bright red, dense, not wrinkled or spoiled, and without dark spots on the skin. Depending on the recipe, they are plucked from fruit branches (ridges) or placed in whole bunches.

How to make wine from viburnum at home

To prepare healthy, original and tasty viburnum wine, you need to select high-quality raw materials and step by step follow the instructions of proven recipes.

The simplest recipe

There is a simple way to make wine from ripe viburnum berries. Moreover, the wort is prepared using yeast contained on the surface of its fruit. For this reason, they should never be washed, otherwise the fermentation process will proceed poorly and slowly.

Take the following ingredients:

• red viburnum fruits – 5 kilograms;
• sugar – 2 kilograms;
• raisins – 40 grams;
• purified water – 10 liters.

But, according to some recipes, squeezed viburnum juice and wine yeast are used to speed up the fermentation process. Then use the following components:

• viburnum – 900 grams;
• sugar – 900 grams;
• raisins – 40 grams;
• citric acid – 5 grams;
• yeast (preferably wine yeast) – 5 grams.

Option with ridges

For this recipe, in winter, take viburnum brushes with berries that have frozen well right on the tree. Low temperatures help viburnum gain maximum sugar and reduce the level of bitterness characteristic of fresh fruits.

An important feature is that when preparing the berries, they are placed in a fermentation container along with the ridges (fruit branches).

Dessert rose wine

A delicate, dessert wine with a rich pink color will look great on a holiday table. Guests will appreciate its high, original taste. It is not difficult to make, but it must be infused for 8 months.

For preparation take:

• viburnum fruits – 2 kilograms;
• pectin – 10 grams;
• lemons – 2 pieces;
• wine yeast – 10 grams;
• bananas – 1 kilogram;
• raisins – 500 grams;
• granulated sugar – 1.7 kilograms;
• clean water – 5 liters.

From viburnum cake

Making wine according to traditional recipes involves squeezing the juice from the fruit, followed by discarding the cake. But such raw materials can also be used to prepare a low-alcohol drink. Moreover, the production technology is not much different from the classical one, but, of course, it has its own characteristics. The final product from viburnum pomace will not be as rich in color and taste as wine from whole berries.

The highlight of the recipe is replacing fruit juice with sugar syrup.

With honey

This aromatic, rich-tasting alcoholic drink has a fairly high strength, which must be taken into account when drinking. It needs to be stored in the cold, because if warm, the wine can quickly darken and ferment.

The following components will be required:

• liquid honey – 300 milliliters;
• good cognac – 300 milliliters;
• dry viburnum wine – 2.5 liters.

Step-by-step preparation:

1. First, the wine is prepared; it is desirable that it be completely clarified and aged for 1 year.
2. Honey is heated and poured into the drink, and then mixed thoroughly.
3. Now the preparation is infused for 24 hours at room temperature.
4. After this, cognac is poured into the bottle, mixed again and placed in the refrigerator.

With vodka

In addition to the fact that the liqueur has an excellent, bright, piquant bitter taste and pleasant aroma, it is also a preventive medicine that helps to raise the tone of the body. Frozen berries are used for the recipe. First, they are kneaded with a masher, and then poured with vodka and kept for 2 weeks.

With chokeberry

This wine has a maximum supply of vitamins and nutrients. In addition, it will be an excellent aperitif before a hearty lunch. To prepare you will need:

• fermented viburnum juice - 1 liter;
• chokeberry fruits – 2 kilograms;
• clean water – 1.5 liters;
• sugar – 300 grams.

With red rowan

Sweet-tart wine with an unusual, original taste will surprise both a novice winemaker and an experienced sommelier. For everything to work out correctly, you must strictly adhere to the proven recipe. You will need:

• freshly squeezed viburnum juice – 3 liters;
• rowan fruits – 4 kilograms;
• purified water – 6 liters;
• granulated sugar – 3 kilograms;
• unwashed raisins – 80 grams.

With apples

To prepare homemade viburnum wine with a milder taste, apple juice is used. Moreover, not only the liquid itself is added to the preparation, but also pieces of fruit, this will only improve the fermentation and quality of the final product.

Storage periods and rules

Wine is stored in dry, fairly dark and cool places. These are basements, cellars that do not freeze in winter and ordinary home refrigerators. Optimal temperature: +12…+13 C degrees. If all conditions are met, the drink in sealed bottles does not lose its quality for up to 3 years.

How to drink viburnum wine

This drink, made at home, will be an excellent aperitif that will increase your appetite and improve digestion. Dessert wine (with a high sugar content and sufficient strength) from viburnum is also a good digestif. These are alcoholic drinks that are consumed after eating.

Viburnum wine is first cooled, but not too much, otherwise the characteristic taste of the preparation may evaporate.

The optimal temperature of the drink before drinking is +11…+12 C degrees.