The aroma of autumn ... How to understand this definition? First of all, the idea of a rich harvest comes to mind - the collection of late fruits, vegetables, berries. This is the smell of sauerkraut, and a crunch of soaked, sour, cucumbers and, of course, the fermentation of wine must. Along with the traditional production of this low-alcoholic beverage from grapes, the use of other raw materials is quite popular. Consider how wine is made from hawthorn. This article gives a classic recipe - from berries, and another, not quite ordinary technology - processing of fresh and dried flowers of this tree.
Fruit preparation
For fermentation, completely ripe berries are used. Often, in order to get a richer taste, the fruit is dried. Dried berries are also suitable. Then the thrifty owners, who have made preparations for the future in the fall, can make a fresh, light and healthy drink at any time of the year. So, before you start work, select the raw materials. Discard all damaged, empty berries. Notice if there is fruit aphid inside. In this case, the use of berries is undesirable. You do not need to wash the fruits before processing. Remove leaves and tree sticks from the mass. Tails are allowed on the berries.
Fermentation stage
Homemade wine from hawthorn is prepared according to the usual technology:
- Crush ripe berries and pour warm sugar syrup.
- After five days of active fermentation, pour the filtered liquid into the bottle, remove the gas pipe. The wine should be in a warm room for the first five days, and then in a cool room for another 15-20 (until the signs of fermentation are over).
- Carefully drain the liquid, leaving a residue at the bottom.
- Place the bottle in a cool room for ripening.
- Drink a cold drink in small doses.
You can make the wine more tart and strong by slightly changing the technology.
How to make wine from hawthorn fortified or "fantasy"?
The usual taste of the drink can acquire completely new properties. Also make wine from hawthorn (berries) with the addition of additional components. In addition to the combination with fruits (apples, pears, plums), citrus fruits are often used as a refreshing ingredient. They give a special, tart "touch" due to the specific features of the peel. In addition, they make wine with a higher alcohol content. For this, after the first straining, sugar syrup is additionally added to the base solution, while the concentration of sand in it should be two times higher than the initial one. With this technology, an additional fermentation run is carried out and only then the wort is drained and placed in a cool place.
Wine from hawthorn is considered a kind of medicine. After all, it has beneficial effects (in moderate doses, of course) on the cardiovascular and hematopoietic systems of the body. Another drink also has special properties - from flowers. Below is a detailed recipe for making a light, refreshing "nectar."
Making homemade wine from flowers. Preparatory stage
The amazing aroma and taste of this drink is not familiar to everyone, it is somewhat reminiscent of a fruit cocktail with notes of honey. First you need to stock up on raw materials. When collecting flowers with pinkish petals, observe the following rules:
- avoid areas of tree growth along large roads and highways, it is better to harvest raw materials in the forest or rural areas
- collect flowers in dry sunny weather to avoid moisture in the flowers;
- the raw materials can be procured for future use, having dried in the shadow zones, spreading the mass with a thin layer and covering with gauze on top.
So, we harvest wine in a different way from hawthorn at home. The recipe is changed by replacing berries with flowers.
Light drink technology
How to make homemade wine from the hawthorn "Flower"? Perform the work by following the steps below:
- Pour 4.5 liters of fresh flowers or 70-80 g of dry raw materials into a gauze or nylon bag and place it in a 5-6 liter pan.
- Pour 4 liters of boiling water into a container.
- Put the pan on the fire and cook for 15 minutes.
- Strain the liquid into a 10-liter enamel bucket by squeezing the pouch carefully.
- Pour 1 kg of granulated sugar into the broth and mix until smooth.
- With 2 lemons and 2 oranges, cut the peel, chop it and pour into a bucket. Squeeze the juice there.
- Cool the wort to room temperature and mix in it a glass of strong black tea leaves and a culture of wine yeast (fermented residue from any wine - 0.5 cup).
- Close the mixture tightly and leave to roam warm for 4-5 days.
- Gently pour the liquid into the bottle (10 l) and fill it on the shoulders with boiled water.
- Close the container with a vent plug. The wine should bake in a cool room (usually within 10-15 days).
- Soak the wine for 3 months.
Enjoy the wonderful taste and aroma!