9 simple recipes for making sea buckthorn wine at home

Sea buckthorn is a berry that is valuable for its high content of vitamin C and essential amino acids. The fruits are prepared for the winter in different ways: jam is made, frozen, processed into jelly, marmalade. A recipe for homemade sea buckthorn wine is popular. Sea buckthorn wine has a recognizable taste and golden hue. When preparing, use whole berries or squeezed fresh sea buckthorn juice.

Subtleties of preparing the drink

Sea buckthorn wine is clear and has a special honey aroma. This result can be achieved if you follow the basic cooking rules:

• after obtaining a well-established drink, several filtering procedures are carried out to eliminate the appearance of cloudy sediment;
• Be sure to add water to the berry to increase the amount of juice released;
• During fermentation, sea buckthorn can provoke the release of foam, so it is recommended to remove it periodically to minimize the amount of sediment.

Preparation of raw materials

When preparing to produce homemade wine, choose sea buckthorn of medium ripeness. This means that the berries should not be too soft, as happens when overripe. At the same time, they should acquire a bright orange hue, which indicates their ripeness.

When collecting, it is recommended to adhere to several rules:

• To make a homemade alcoholic drink, the berries begin to be picked early in the morning, when dew forms on the sea buckthorn;
• when preparing raw materials, the berries are not washed so as not to wash off naturally formed particles that promote fermentation from the surface;
• It is mandatory to sort through berries and reject rotten, damaged, soft fruits;
• exclude the use of dry, rotted berries.

How to make sea buckthorn wine at home

Homemade alcoholic drink is prepared in different ways. The technological condition for making homemade alcohol that promotes fermentation is the creation of a water seal. It is necessary to remove carbon dioxide, which is formed during the interaction of wine yeast and sucrose crystals.

Independent methods are based on the use of a simple device to activate fermentation and prevent undesirable phenomena. A sterile medical glove is put on the glass bottle where the fermentation of the drink takes place. A small puncture is made in one of the finger holes. This helps air escape from the container without disturbing the fermentation process.

During fermentation, the glove inflates. Once fermentation reaches its final stage, the glove falls off. This technique allows you to easily monitor the maturation of the wine.

Simple recipe

You can make delicious berry wine without adding additional ingredients. For 1 part of berries, take half of the sugar and so much water so that it completely covers the resulting mixture. The berries and sugar are poured with water, then the water is drained. The fruits are crushed with a masher and left for 2-3 hours until the juice is released.

After this, the drained liquid is added and covered to create a water seal. Leave for further fermentation for 45-60 days.

Warning! After 30 days, the wine is checked daily to see when fermentation has completed.

After filtering, the drink is poured into prepared glass containers in portions and removed for further storage.

Quick cooking method

Making wine according to a traditional recipe is based on the activation of natural fermentation processes that occur under the influence of sugar. The drink requires a certain amount of time to mature, but the process can be accelerated by reducing the number of ingredients:

• berries – 1 kilogram;
• sugar – 500 grams;
• water – 500 milliliters.

Sugar and berries are ground, filled with water, and placed under a water mash.Leave for 30-40 days, then filter.

Tsarskoe sea buckthorn wine

A sunny orange wine with a pronounced sea buckthorn aftertaste is made from freshly squeezed berry juice. 1 liter of fresh juice without pulp is diluted with syrup (1.5 liters) and 750 grams of sugar.

The mixture is fermented for up to 10 days. After this, the liquid is filtered and the foam is removed. Then pour into portions. The wine is considered established after 1.5 months.

With wine yeast

Wine yeast accelerates the fermentation process and makes the drink stronger. Yeast is prepared from 200 grams of fruit and 50 grams of sugar. The fruits are mashed with a masher or spoon, mixed with sand, and left to ferment for 24 hours. The resulting starter is added to the prepared raw materials and the preparation steps are repeated according to the classic recipe.

With raspberry yeast

Sourdough is also made with raspberries. This berry accelerates the fermentation process and gives the drink a delicate pinkish tint. Raspberries are covered with sand at the rate of 100 grams of fruit per 50 grams of sugar and left for 24 hours.

Then the starter is poured with a mixture of crushed sea buckthorn, water and sugar, and removed to ferment for 40-50 days.

From juice without yeast

The juice is squeezed out of the collected fruits. Water and sugar are added to it. To 1 liter of juice add 1.5 liters of water and 510 grams of sand. The liquid is thoroughly mixed and left to ferment for 30 days. After fermentation is complete, the drink is strained twice and poured into prepared glass bottles.

Sea buckthorn jam option

Jam prepared according to a traditional recipe is mixed with an equal amount of water. To speed up the fermentation process, add 100-150 grams of raisins to the mixture. The resulting mass is poured under a water seal and left to ferment for 3-4 days.

The next step involves mixing in the sugar. 50 grams of sand are added to the drink, after 5 days another 50 grams are added.

After this, the drink is left untouched for 45-60 days. Upon completion of fermentation, the wine is filtered 3 times and bottled.

With apples

Apples give sea buckthorn wine an unusual flavor. For this purpose, sweet and sour varieties of medium maturity are used.

Juice is squeezed out of diced apples and mixed with sea buckthorn juice in equal quantities. For 2 liters of the resulting liquid, take 300 grams of sand. The mixture is infused for 5 days, then another 50 grams of sand is added.

After 30 days the wine is ready for filtration. The drink reaches full readiness after 60 days when stored in a cool, dark place.

From sea buckthorn cake

Another interesting way to make a delicious sea buckthorn alcoholic drink involves the use of recycled materials. The cake is obtained by grinding and squeezing juice from collected berries.

Advice! Homemade wine can be made from the pulp formed in the juicer container.

1 kilogram of cake is mixed with 1.5 liters of freshly squeezed fruit juice, 1 kilogram of sugar. The prepared mass is mixed and left for fermentation for 4 days.

Then the drink is filtered, the cake is removed, and the liquid is poured into a bottle and placed under a water seal. The wine is bottled after 40-50 days and stored.

How and for how long is the finished product stored?

The approximate strength of homemade sea buckthorn alcohol ranges from 10 to 12 degrees. The drink is usually stored on a shelf in the basement or in the refrigerator. Wine prepared in compliance with technological methods can be stored for up to 3 years without loss of quality.