Homemade wine from sea buckthorn
Description
The recipe won't take much time. Sea buckthorn is very healthy, and preserves made from it turn out delicious. The most difficult part in making homemade sea buckthorn wine is sorting the berries, as they often have many thorns. You can certainly adjust the amount of sugar. Although sea buckthorn isn't very sweet, too much sugar will make the wine overly sweet. The drink is ready to serve.
Instructions
- 1
Step 1
I recommend not washing fresh sea buckthorn berries (only if they are very dirty; in that case, rinse them and let the water drain off). The berries are covered with natural yeasts necessary for fermentation, so it's better not to wash them off. Simply sort the berries, lightly crush them (for example, with a masher), and mix with sugar. Place in a warm spot for a couple of hours.
- 2
Step 2
When you see that the berries have released their juice, add water, stir gently, and transfer the mixture to a container with an airlock. Sea buckthorn wine usually ferments for about two months. It should be shaken occasionally and checked regularly to prevent mold formation.
- 3
Step 3
Then you need to pour the wine into a new container, remove all the leftover pomace from the berries, and let the wine ferment for another two weeks in a cool place. You will see the wine becoming lighter and more transparent.
- 4
Step 4
Remember, the longer you let the wine mature, the richer and tastier it becomes.