Homemade blanks are always distinguished by their taste. It concerns both preservation and alcohol. Perhaps homemade wine or liquor will always be a gain in comparison with a store product. And the thing is not even that it is done with the soul. And the fact that all the components are known immediately, and not read on the label. The most unusual of all homemade wines is viburnum wine. The recipe for cooking can be different, which allows you to make it absolutely any strength and taste.
General wine and cooking information
First of all, you need to know that wine is a product of natural fermentation. That is, you do not need to add vodka or alcohol. Although some still persistently call liquors and tinctures homemade wines. So be it, but the real product should still roam itself. And this means that wine from viburnum was no exception . The recipe is quite simple:
- ripe and washed berries in a large container mash;
- squeeze (what is left of the berries) put on a clean gauze and squeeze the juice from them;
- pour the juice and rubbed from viburnum into a large bottle;
- fill everything with sugar at the rate of 250 grams of sand per 1 kilogram of cake and juice;
- leave in a warm place under gauze for several days for fermentation.
It is very important that after the wine from viburnum begins to ferment, the recipe involves the following steps:
- remove the cheesecloth;
- insert a tight stopper with a tube;
- insert one end of the tube into the bottle, the other into the glass of water;
- leave to roam for another 15-20 days.
The most important thing is to mix the rising “hat” of berries every day. If this is not done, then the whole mixture will sour. The tube is needed for the removal of gases. Otherwise, they will convert the wine into an acidic mixture due to the formation of acetic acid. After 20 days, the fermentation process usually ends. If the taste of the drink is not too sweet, then you can add sugar immediately before serving.
Viburnum wine recipe for the lazy
For those who don’t want to strain too much when making wine, there is another, no less effective way of making it. All berries must be washed, thoroughly crushed and put on fire, adding some water. After five minutes of cooking, add sugar. The calculation is the same as in the previous method. Then fill everything with vodka or diluted alcohol (3 liters of berry syrup 0.5 alcohol), put in a dark place under a rubber glove. In fact, it will not be wine from viburnum, the recipe of which is known to every winemaker, but tincture. Although some argue the opposite. Nevertheless, it can be qualified as non-sparkling wine with a small percentage of alcohol. The palatability is excellent. For longer than three years, the drink is not stored, so all nutrients disappear, the wine becomes acidic. Before you make wine from viburnum, be sure to pick up a container in advance. Ideally, if it is an oak or spruce barrel. So the wine will acquire a special taste, aroma and aftertaste, spicy, with tart notes. The more alcohol you add during cooking, the stronger the output. Keep in mind in advance.