Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

You can often notice that wine prepared by a knowledgeable person at home has better taste and aroma than the one we are used to buying in stores. These drinks are soft and rich in flavor. If you don’t know how to make homemade wine, but want to learn, take note of the folk recipes that have become widespread in many countries around the world. The first attempts may be unsuccessful, but over time you will definitely succeed.

Cooking recipes

Each recipe has a basic idea - a concept that must be followed when making homemade wine. Small nuances may vary depending on the personal preferences of each individual. Let's take a closer look at proven recipes used by lovers of homemade alcoholic drinks to understand where it's best to start.

From apricot

Homemade apricot wine has a beautiful yellowish tint. It is impossible to forget this taste - it clearly expresses sweet notes, compensating for the lack of a bright aromatic component. Apricot alcoholic drink takes a long time to prepare. The process itself requires constant supervision. To get what you want, you will have to work hard, but the efforts made will pay off with interest as soon as it comes to tasting.

Required ingredients:

• white sugar – 3,500 grams;
• apricots – 3,500 grams;
• water – 11 liters.

Step-by-step preparation:

1. Clean the fruits from dirt. Remove the seeds.
2. Crush the pulp with your hands until you obtain a thick, homogeneous mass.
3. Place the prepared apricots in a bowl and add water warmed to room temperature.
4. Cover the container with gauze.
5. Place the bowl in a warm place for 5-6 days. Every 6-7 hours it is necessary to stir the wort with a wooden spoon so that it does not sour.
6. On the sixth or seventh day, when the wort has fermented, you need to drain the juice. The pulp must be squeezed out using gauze.
7. Place the pure fermented juice in a separate container and add sugar to it.
8. Pour the resulting mixture into a large bottle and install a water seal. If you don’t have one at hand, you can use a medical rubber glove with a small hole.
9. Leave the bottle in a dark place for 12-17 days. The optimal temperature is 17-28°C.
10. At the end of the active fermentation process (when the water seal stops making gurgling sounds and the color of the wort lightens), you need to pour everything into another vessel. To avoid sediment, use a plastic straw.
11. We close the new bottle with a secure stopper and leave it in a dark place for 80-100 days.

From cherry plum

All varieties of cherry plum are suitable for making wine, but red varieties are best suited because they have a high sugar content. A simple wine recipe at home will require you to be attentive and patient. As for the ingredients, there will not be any particular difficulties with them. In addition to cherry plum, you will need sugar, raisins and nothing more.

Making wine, step by step instructions:

1. Mash 3 kilograms of pre-peeled berries until you obtain a liquid, homogeneous puree.
2. Add 100 grams of raisins and 4 liters of water.
3. Pour the resulting mixture into a 10-liter bottle. We tie the neck with gauze. Leave the container in a dark room with a temperature of 22-27 degrees.
4. After 72 hours, drain the fermented juice, leaving the sediment. Squeeze out the remaining pulp and peel through cheesecloth.
5. Pour the juice into a separate container, add 4 kilograms of sugar, mix. When doing this, you need to make sure that the vessel is no more than 80% full. The free volume will be filled with foam and carbon dioxide.
6. We install a water seal or a medical glove.
7. Leave the container in a dark room at a temperature of 16-24 degrees.
8. After 20-50 days the wort will become lighter in color. This will mean that the fermentation process has completed. Pour the new wine into a new container. Add 2 cups of sugar. Close tightly with a stopper and leave in a dark room at a temperature of 11-16 degrees.
9. After 40-90 days, the fermentation process will end and the cherry plum product will be ready. You can bottle it and put it in the cellar.

From pear

Anyone who practices home winemaking knows perfectly well that pear fruits can be turned into an excellent alcoholic drink, distinguished by its softness and refined taste. Ripe pears are not particularly suitable for making wine, since their tannic acid content is insufficient, so home-drinkers use unripe fruits with seeds.

Preparing pear wine:

1. We boil 5 liters of water, wait until it cools down, and then dissolve 2,500 grams of sugar in it.
2. We wash the pears, remove rot and stems. Cut the fruits into medium-sized pieces. We put them in a clean container with a volume of 10-12 liters.
3. Add sugar syrup to the fermentation vessel.
4. Fill the container with clean water to the brim.
5. We leave it in a dark place, after putting on a rubber glove with a small hole.
6. When the glove deflates, we will understand that the fermentation process is over. Strain the wort, bottle it and leave it in the cellar for 1-2 months. During this time, the wort will have time to ferment, and you will be able to offer your friends and relatives an amazing product of your own production.

From berries

To make berry wine, you have to work hard. During the cooking process, you will understand that the berries behave capriciously, and turning them into alcohol is not so easy. However, it's worth it. Home winemakers prepare delicious treats from cherries, rowan berries, cranberries and so on. A drink made from currants is especially popular. The technology for preparing berries has a number of features. Let's look at the general production scheme to know how this is done.

Cooking process:

1. Mix 7 liters of berry juice, 1,300 ml of water and 1,800 grams of sugar in a 20-liter glass container.
2. We install a water seal for wine or a simple medical glove with a hole in the finger on the neck.
3. Place the wort in a dark place to ferment.
4. After 10 days, add vodka in a ratio of 1:10.
5. Mix the liquid thoroughly. We keep it in a dark room at room temperature for 7-8 days so that the fermentation process is completely completed.
6. Filter using gauze. Add 1 kg of sugar.
7. Pour into bottles and cap them.
8. After a week, the fermentation process will be completed. You can bottle everything.

From apples

It's time to learn how to make apple wine. Even the most inexperienced person can prepare this drink. The main thing is to follow the rules and adhere to the recommendations of experienced winemakers. You can find many ways to prepare apple wine, but if you want to get a guaranteed result, use time-tested production technology.

Wine production:

1. We collect 10 kg of ripe apples. Remove the cores. Cut into small pieces and pass through a meat grinder.
2. Pour the resulting mass into a glass bottle for fermentation, making sure that there is free space for carbon dioxide and foam.
3. Close the container with a water seal or a rubber medical glove with a punctured finger.
4. Every 7-8 hours, the apple pulp must be stirred so that the wild yeast spreads evenly throughout the entire volume.
5. After 3-4 days, strain the contents of the fermentation container through cheesecloth to separate the juice from the cake.
6. Pour the resulting juice into a clean, dry container. Again, you need to leave free space for foam and carbon dioxide.
7. Add sugar to the future wine. Proportion – 170-200 grams per liter of drink.
8. Close the container with a water seal or a rubber glove. Leave in a dark place with a temperature of 22-27°C to complete the fermentation process.
9. When the process of releasing carbon dioxide is completed, the glove placed on the neck of the container will deflate. This will indicate that everything is ready. Separate the liquid from the sediment.
10. Distribute the drink into glass bottles. We store it in the cellar at a temperature not exceeding 17°C.

Grape wine

Do you have a large amount of grapes of several varieties, but don’t know how to manage them? Try using it to make wine. Show a little patience and learn how to prepare excellent drinks that will be appropriate at any formal feast. A little patience, the right raw materials, studied and proven technologies - all this will lead you to success, and foggy bottles will be pleasing to the eye.

From white

Knowing a simple recipe for wine from grapes, you can prepare a wonderful drink with a unique aroma and exceptional taste. To properly make white wine, you will have to be patient, because the process will take several months. Be that as it may, the end result will delight guests at special events: lovers of noble drinks highly value homemade wine, and you will certainly be able to surprise them.

Preparing white:

1. We sort through the grapes, removing burst and dried berries.
2. Mash the berries in a large metal container until smooth.
3. Add 3 cups of sugar. Let the juice stand in a warm room, stirring every 8-9 hours.
4. Filter the pulp through cheesecloth to separate the juice from the pulp.
5. Pour the resulting juice into a separate glass container of sufficient volume.
6. Add sugar to taste. To get a semi-sweet variety, stick to the ratio of 1:6. Sweets will require more sugar, so the proportion should be 1:4. To get a dry variety, add sugar at a ratio of 1:8.
7. Close the container with a water seal or rubber glove. Leave in a dark room with a temperature of 21-28°C for 18-20 days.
8. When the wort brightens and sediment appears at the bottom of the container, strain it through cheesecloth, bottle it and store it in the cellar.
9. After 5-7 weeks, you will be able to treat your relatives and friends to a drink of your own making.

From blue

Common varieties Isabella and Lydia are widely used for the preparation of alcoholic beverages. Using these berries, you can make excellent medium-strength drinks with a delicious taste and delicate aroma. If you have your own vineyard, do not lose the opportunity to prepare a noble drink with your own hands. When collecting bunches, try to damage the berries as little as possible.

Simple step by step recipe:

1. We stock 10-12 kilograms of ripe blue grapes.
2. We clear it of greenery. We remove burst and dried berries. There is no need to wash the bunches, since on the surface of the skin there is a component necessary for fermentation - wild yeast.
3. We carefully crush the grapes in a large basin. The result should be a homogeneous mass. Pour it into a glass bottle with a wide neck.
4. We close the vessel with a water seal or a medical rubber glove with a punctured finger. Send to a dark place with a temperature of 11-16°C.
5. The fermentation process will begin immediately. To ensure it flows evenly, you need to stir the contents of the container 2-3 times a day.
6. The skins of the berries will gradually rise to the top. They must be removed immediately, otherwise the drink will spoil before you try it.
7. After 10-12 days, the wort must be filtered using gauze folded in 3-4 layers.
8. When the juice, cleared of cake, sediment and skins, is in a new bottle, add sugar to it at the rate of 170 grams per 1 liter of drink. It is not necessary to strictly observe the proportion: if you want a sweet drink, add more sugar.
9. To ensure everything is infused, pour the liquid into three-liter jars, install water seals and leave to ferment. Again, you can replace them with rubber gloves.
10. After 4-5 days, when all the carbon dioxide is released, sediment will appear at the bottom. Let's pour everything into new jars, straining through cheesecloth, and repeat the infusion procedure.
11. After waiting again for 4-5 days, and again straining the liquid through cheesecloth, pour the finished drink into bottles.

From juice

Some will be surprised, but ordinary grape juice can be an excellent raw material for making homemade wine. Making a delicious drink with an amazing aroma requires nothing more than patience and punctuality. You will acquire all the necessary skills during the cooking process. Write down a simple folk recipe so as not to forget the key rules and important nuances.

Step-by-step instruction:

1. Fill a large glass container with natural juice (preferably together with squeezed grapes) and keep it in a darkened room at room temperature for three days. To prevent the juice from turning sour, you need to stir it every 8 hours.
2. The fermented mass must be squeezed out under pressure. If you don't have the appropriate equipment, you can do it by hand.
3. Transfer the resulting juice into a glass container and leave to ferment for 35-45 days. If you don't have a glass container, you can use a wooden barrel. During this period, stir the wort every 12 hours. In order for the fermentation process to proceed normally, the container must be stored indoors with good ventilation or even outside.
4. When all the carbon dioxide has escaped, add sugar. The average proportion is 200 grams per liter of drink. You can adjust this ratio to your liking.
5. We bottle the drink. We insist at a temperature of 11-14 degrees.
6. After 4 weeks you can arrange a tasting.

Pasteurization

The pasteurization procedure is carried out not only in order to obtain a thinner and purer drink: the main task of this method of wine processing is to increase resistance to the appearance of pathogenic organisms, which under normal conditions quickly multiply and, thereby, spoil the drink. The simplest and, at the same time, effective way to combat such microorganisms is to heat the drink to a certain temperature.

It is no secret that good and tasty wine is easy to obtain at home, because to do this you only need to adopt a few simple rules. Thus, various fruits and berries can be used as raw materials - apples, rowan berries, cherries, raspberries, gooseberries, currants, etc. But for these purposes, it is undesirable to take pears, cherries, plums, apricots, strawberries, sweet varieties of apples, as well as fruits with green skin (the wine from them turns out colorless). The fruits must be ripe and not spoiled. To prepare wine, it is better to use enamel, glass, wood or any acid-resistant dishes. You can use any sugar except refined sugar, as it contains ultramarine, which slows down the fermentation process. The container for making wine is filled with must (a mixture of juice with water and sugar) only three-quarters of the volume, otherwise, during active fermentation, the must may leak out. Also, the container with the wort should not be tightly closed, because carbon dioxide is formed during fermentation, and if it is not allowed to escape, it can rupture the vessel.

ALCOHOL UNIT
After the second filling of the wort with sugar, a fermentation tongue is inserted into the bottle. It is done very simply: you need to scald a clean cork with boiling water and drill a hole in it with a diameter corresponding to the diameter of a rubber or glass U-shaped tube. Then a tube is inserted into this hole, the junction of the tube and the stopper is filled with wax, the bottle is sealed, and the end of the tube that remains outside is lowered into a jar of water. The tongue and groove is ready.

IDEAL ATMOSPHERE
Wine ripens better at a temperature of 15-20 C. Under normal conditions, the wort ferments vigorously for 10-15 days, then the fermentation process slows down and continues for another 14-20 days. Sometimes, with very slow fermentation, it stretches for 1.5-2 months. You can speed it up by adding a special starter made from wine or fruit yeast to the wine.

When the juice acquires the required strength, that is, when 14-17 degrees of alcohol has accumulated in it, fermentation stops, and yeast and other impurities precipitate. At this time, the wine begins to lighten, and the sediment becomes denser and denser. After complete clarification, the wine must be filtered immediately, otherwise the sediment will begin to decompose and can spoil the taste of the drink.

The finished wine is bottled, corked and stored in a dark room at a temperature not lower than 15 C and not higher than 30 C.

PRACTICUM

Wine yeast "Izyuminka"
Cuisine: Russian

Ingredients
White raisins – 200 g
Sugar - 60 g

Cooking method
Place the raisins in a bottle, add sugar and fill three-quarters of the volume with water. Then we plug the bottle with a loose, old cork and put it in a warm place for 3-4 days. Pour the finished starter into the wort.
Wine yeast consumption: 150 ml per 10 liters of wort.

Grape wine “Karpaty”
Cuisine: Ukrainian

Ingredients
Grapes – 9 kg
Sugar - 400 g

Cooking method
We sort the grapes, crush them, add sugar (250 g) and put them in a cold place for a month. When the first signs of fermentation appear, insert a fermentation tongue into the wine. After two weeks, mix the wort and add 100 g of sugar. After the wort has stood for a month, add another 50 g of sugar and leave it in a warm place for 3 days. Then we filter the wine, throw away the pulp and sediment, add sugar to the liquid to taste, insert a fermentation tongue into the bottle and put it in the basement for a month. After a month, separate the wine from the sediment and leave it in the bottle until the fermentation process completely stops.

Liquor “Drunken Cherry”
Cuisine: Ukrainian

Ingredients
(for a 3 liter cylinder)
Cherry (ripe) – 2.2 kg
Sugar - 800 g

Cooking method
We sort through the cherries, discarding rotten and moldy berries, remove the stems and wash them. Then we let the water drain, put it in a bottle, add sugar, tie the neck of the bottle with gauze and leave it for 2-4 days in a warm place. At the first signs of the fermentation process, remove the gauze, install a fermentation tongue and leave until fermentation stops completely. Afterwards, we place gauze and cotton wool in a funnel or colander, filter the liqueur, pour it into bottles and seal with corks.

Blackberry wine “Heritage”
Cuisine: Russian ancient

Ingredients
Blackberries – 5 kg
Water - 10 l
Sugar - 3 kg
Honey - 500 g

Cooking method
Place the blackberries in a wooden vessel, mash them, fill them with 6 liters of water and leave them in a cool place for 4 days. Then filter through a sieve. We knead the berries that remain after straining with our hands, pour in 4 liters of water and leave for 6 hours, and then filter the wine again, squeezing well. Mix both resulting liquids, add sugar, honey, pour into a small barrel, close and place in a cool place.

Melissa tincture
Cuisine: Russian

Ingredients
Dry lemon balm - 20 g
Water - 2 glasses
Sugar - 150 g
Vodka - 1 l

Cooking method
Bring the water to a boil and brew the lemon balm. Place in a water bath and leave for 15-20 minutes. Then add sugar, strain, cool and combine with vodka. We insist for 2-3 days. Store the finished tincture in a cool place.

Vitamin nectar from rose hips
Cuisine: Ukrainian

Ingredients
Fresh rosehips – 1 kg
Sugar - 500 g
Water - 7 l
Citric acid - 1 teaspoon
Baker's yeast - 10 g

Cooking method
Fill the rose hips with water, add sugar, citric acid and bring to a boil. Boil a little (10-15 minutes), then cool to a temperature of 20 C and add yeast. Pour the syrup into a bottle and leave to infuse at room temperature for 4-6 days. We check the readiness of the nectar by taste - it should be pleasant and slightly tart. When the nectar reaches the desired condition, pour it into bottles, seal it tightly and store it in a cool place.

Homemade berry wine has a pleasant taste and bright, rich color. These simple drinks are perfect for special occasions. Made at home, berry wines do not contain impurities, dyes or chemical additives.

Winemaking is a fascinating and interesting process.

The berries are simply created for making aromatic wines

Making homemade berry wine is very simple; even a novice winemaker can handle it using popular recipes. Cooking tips to help you create a delicious drink:

• Be sure to use glass containers with a volume of 3 to 10 liters;
• Make a water seal yourself using a rubber glove or buy a ready-made one in a specialized store;
• The berries must not be overripe, without mold or rot. Green unripe fruits will slow down the natural fermentation process;
• Used for making homemade wine: raspberries, cherries, sweet cherries, strawberries, blackberries;
• The fruits are not washed, as they contain natural yeast;
• The more sugar used in preparation, the higher the strength of berry wines;
• If there are no fresh berries, jam or frozen fruits can replace them;
• Adding alcohol - alcohol or vodka will make the wine stronger. To obtain a light drink, a natural fermentation process is used.

Having prepared all the necessary tools and ingredients, you can begin choosing a recipe. The simpler the method of preparing wine from berries or grapes, the more natural the resulting drink.

Strawberry wine

To get delicious wine at home, the simplest recipe for making it will do. Experienced winemakers claim that the fewer ingredients are used, the more aromatic and natural the drink turns out.

What you will need:

• Strawberries – 1.5 kg;
• Sugar – 150 grams.

How to make wine:

1. The sepals are removed from the strawberries. The berries are placed in a large enamel container and mashed;
2. The resulting berry mass is transferred into a glass bottle like this. So that it takes up 1/3 of the volume;
3. Add sugar and mix;
4. The neck of the bottle is covered with gauze and left in a warm place for 7 days;
5. After this, the future wine is filtered and poured into a clean bottle;
6. The juice is squeezed well from the remaining pulp and poured into the strained wine;
7. At this stage, put a water seal on the container and leave the drink to ferment for at least 30 days;
8. After a month, you need to take out the bottle and see if bubbles no longer appear, then fermentation is complete;
9. Strawberry wine is well filtered and poured into smaller bottles for storage, sealed with a lid.

Important! In order for the wine to ferment well, you do not need to shake and stir it. The natural fermentation process is the best way to prepare a delicious drink.

Store homemade wine in a dark and cool place. This drink is ideal for a festive table, as well as for creating delicious desserts.

Raspberry wine

Very often, novice winemakers ask themselves: is it possible to make wine from frozen wine? Experts say that freezing does not spoil the quality of the berries, which means the drink will be of high quality and tasty.

To begin, prepare the ingredients:

• Frozen raspberries – 1 kg;
• Clean water – 1 liter;
• Granulated sugar – 300 grams.

How to prepare the drink:

1. Preparation begins by placing the raspberries in a bowl and kneading them well with your hands. Transfer the resulting mass into a glass container with a volume of at least 5 liters;
2. Pour water into the pan and add sugar. Boil the syrup over low heat. Cool well;
3. Combine the syrup with the berries and cover the neck with a glove with a hole;
4. The jar is left in a warm place for 14 days. The mixture is stirred every 2-3 days;
5. After 2 weeks, when the glove is “deflated,” the liquid is well filtered using gauze;
6. Put the drink away for another 14 days in a dark, cool place;
7. Once the wine is made and aged, it is bottled for storage.

On a note! The rules for making wine indicate that the more often the mixture of sugar and berries is mixed, the faster the fermentation process occurs.

Making berry wine does not require special skills or the purchase of expensive equipment. Following the recipe, the raspberry drink turns out very tasty, with a slight aftertaste of berries.

Assorted berries

In the winter season it is very easy to make frozen berries at home. The taste and quality of this drink is not inferior to that made from fresh berries.

How to make wine at home:

1. Thaw the berries and grind in a blender;
2. Pass the resulting mass through cheesecloth;
3. After preparing the berry, it must be filled with water and heated on the stove;
4. Combine pulp, berry juice, sugar and raisins in a glass bottle;
5. A water seal is installed and left for 1 month in a warm place;
6. After the bubbles have stopped, the wine is carefully filtered and bottled for storage;
7. Keep the drink in a dark and cool place for at least 2 months, after which it is ready to drink.

The drink prepared according to this recipe turns out to be very aromatic, with a slight greenish tint. To make the wine stronger, it is recommended to add more sugar.

Wine from serviceberry

The liqueur is tart due to the use of strong alcohol. Since the berries taste quite bland, they are complemented with other types of fruits.

Ingredients:

• Irga – 700 grams;
• 500 ml vodka;
• Rose hips – 6 pieces;
• Sugar (can be replaced with honey) – 40 grams.

The berries can be used not only freshly picked, but also frozen. Rose hips will add a slight sourness to the drink. Using sugar will allow you to make wine without yeast at home.

How to make wine from shadberry at home:

1. Irga is kneaded with hands in a large enamel basin and transferred to a jar;
2. Add rose hips and cover with sugar;
3. Vodka is added and the ingredients are mixed well;
4. The jar is closed and put in a dark place for 2 weeks. When preparing wine, it is recommended to stir it every 3 days;
5. The infusion is filtered, the pulp is squeezed out by hand and all the berry juice is poured into a jar;
6. The wine is allowed to stand for another 5 days and drained so that the sediment remains at the bottom of the bottle;
7. The liqueur is bottled for storage and stored for no more than 3 years in a cool, dark place.

The strength of wine made from serviceberry berries, prepared according to the recipe with vodka, is 25-30%.

Sweet dishes and cheese snacks go well with wine. Homemade wines can be used in cooking to make cakes and desserts. A large variety of simple and accessible recipes make it easy to prepare your own liqueur.

Use fruits that are bright red and rich in color. Consider the amount of sugar contained in the fruit, as this component affects the strength of the finished product.

Let's look at how to make berry wine. Ingredients:

• strawberries 1 kg + 2 cups (for starter);
• water 1 l + 1 glass;
• sugar 0.4 kg + 0.5 cups.

Cooking steps:

1. Leaven. Collect ripe fruits that are not heavily contaminated with soil and crush them into a puree. Mix the mixture with water and sugar in a bottle. Close the neck with a cotton wool plug. Leave for 4 days in a dark place at a temperature of +22...+24°C. Then strain the resulting mixture through cheesecloth. Sourdough can be replaced with raisins.
2. Take a glass container and a stopper with a tube that removes gases. Collect the raw materials, remove dirt and leaves, wash and drain.
3. Puree the fruits. Dissolve sugar in warm water. Mix and pour into the prepared container, add raisins or sourdough. Fill the bottle ⅔ full. Shake thoroughly.
4. Leave for 3-5 days at a temperature of +22…+24°C. Strain the liquid through cheesecloth and strain out the pulp. Pour the resulting juice into a container and install a stopper with a gas outlet tube. Don't forget to lower the free end of the tube into the water. Leave in a cool place for 20-40 days until the release of carbon dioxide stops.
5. Pour the resulting berry wine at home using a siphon or a dropper tube into a clean container and leave for a month until it clears in a cool, dark place. After getting rid of the newly deposited sediment, pour the liquid into a clean bottle and after a month enjoy homemade alcohol.

Raspberry wine

Raspberry wine resembles liqueur, has a persistent aroma and moderately sweet taste. For the drink, you can use red and yellow raspberries.

Required components:

• raspberries - 1 kg;
• water - 1 l.;
• sugar - 500 g.

Homemade raspberry wine, preparation steps:

1. Collect raw materials, sort and remove spoiled fruits and leaves. Do not wash raspberries, because live yeast necessary for fermentation lives on the surface.
2. Turn the raw materials into puree, transfer to a prepared container and mix with 700 ml of water and 300 g of sugar. Fill the container 70%. Place a medical glove with a hole in the finger over the bottle or install.
3. Infuse the resulting wort in a dark place at a temperature of +18...+25°C for 10 days. Once a day, open the bottle and stir the contents.
4. Strain the wort and squeeze out the raspberries using gauze. Prepare the syrup: mix 100 g of sugar and 300 ml of water. Combine the syrup with the juice and leave to ferment for 3 days. Don't forget the glove.
5. Add another 100 g of sugar: pour 50 ml of juice, dilute the sugar in it and mix with the rest of the liquid.
6. Leave the berry wine to ferment for 25-40 days. Do not open or mix the contents of the bottle. When fermentation continues after 40 days, it is recommended that in order to avoid the appearance of bitterness in the finished drink, pour it into a clean container and leave until the end of the process.
7. During the final fermentation of the wort (liquid clarification, precipitation, deflation of the glove), pour the alcohol through a siphon into a clean container. Assess the taste and add sugar if desired. To raise the strength, you can add alcohol or vodka.
8. The last stage is maturation. Keep the young wine for 3-6 months in a cool place, temperature - +6...+16°C. Fill the container to the top and close it tightly.
9. When a 2-4 cm layer of sediment appears, filter the liquid: pour into another container without lifting the pulp from the bottom.
10. Pour the finished wine into bottles without sediment.

Assorted berries

Let's look at a simple recipe for making homemade wine from different berries. Ingredients:

• 50 g strawberries;
• 500 g each of raspberries, cherry plums, black and red currants, cherries;
• 900 g sugar;
• 4 liters of vodka.

Cooking steps:

1. Take a container with a volume of 10 liters. Sort the strawberries, rinse and dry. Pour 100 g of sugar into the berries and pour in 400 ml of vodka. Leave to ferment, remembering to install a water seal.
2. Gradually add the prepared remaining fruits. Remove the pits from the cherries and cherry plums. After all the ingredients are placed in the container, close it and leave to ferment for 4 months.
3. It is necessary to shake the contents periodically. Afterwards, we filter the drink, bottle it and let it sit for 2-3 months.

Recipe for making wine from frozen berries

It is not necessary to prepare a drink from fresh fruits; it is possible to make wine from frozen berries. In the process, follow the rules:

1. Freeze only whole and dry fruits to preserve their beneficial properties.
2. Defrost gradually, starting in the refrigerator.

Frozen currant wine, components:

• 1 kg currants;
• 0.5 l of water;
• 2 cups sugar;
• raisins 30 g.

Preparation:

1. Grind the thawed berries into a puree, add water and sugar. Stir and add unwashed raisins. Infuse the wort in a warm place for 5-6 days.
2. Strain the wort and pour into glass containers. Put on a glove. Leave in a warm place for a month. The drink is ready, if the carbon dioxide has escaped, no sediment will form.

Enjoy handcrafted alcoholic drinks.

Today, the method of preparing berries for the winter by freezing is becoming an excellent help in the household. And this is not surprising, because freezing allows you to keep the taste, aroma and color of the harvest intact until the right moment, for example, when you want delicious pies, fresh fruit juice, jelly or compote. Young, inexperienced winemakers often wonder whether it is possible to make wine from frozen berries? The answer is obvious: of course yes! The fact is that frozen fruits do not lose either their beneficial properties or their taste or aromatic qualities.

I offer for your study several simple recipes for homemade wine from assorted frozen berries, which will reveal to you a number of features that you need to know in order to prepare truly incomparable alcohol at home.

First, let's look at a simple recipe from one type of frozen berry and find out how to make high-quality wine with excellent taste at home. Experienced winemakers love to use blackcurrant as the main raw material for homemade alcohol, since this berry culture ferments excellently, and the taste of alcohol is indescribably interesting, with a special, slight astringency.

Cooking process

1. Pour boiling water over the raisins completely for about 13-15 minutes, then rinse them in clean water and place them on paper towels, allowing them to dry completely naturally. Place the frozen fruits in a deep container and place it in a warm, sunny place so that the berries thaw a little.
2. Grind the currants in a blender bowl or pass them through a meat grinder with a fine nozzle until a homogeneous paste is obtained.
3. Transfer the currant puree into an enamel pan, then put it on low heat and heat the liquid to a temperature of 37-40 degrees. This procedure will not allow fermentation microorganisms to delay the fermentation stage of the wort, and the wine will be ready by the scheduled date.
4. Pour the resulting raw material into a glass jar and add dried raisins, sugar and water at room temperature. You can use yeast instead of raisins.
5. We place the jar in a dark room with a stable temperature of 19 to 25 degrees and infuse the product for 3-5 days. When foam appears and the pulp rises to the surface of the liquid, this means that the fermentation process has begun.
6. Carefully collect the floating ingredients and squeeze them thoroughly through a gauze bag. We also filter the remaining liquid through a gauze filter.
7. Pour the purified young wine into a fermentation container and install a water seal or a rubber glove with a hole made in one of the fingers.
8. We send the wort to a dark, windless room where a stable temperature is maintained from 18 to 25 degrees.
9. Let the mixture ferment for 2-3 weeks.
10. After the fermentation process has stopped, drain the alcoholic drink from the sediment and subject it to thorough filtration.
11. Pour the alcohol into cans or bottles, preferably glass, then seal tightly with nylon caps or stoppers.
12. Let the wine ripen in a cool place such as a refrigerator or cellar for 2-3 days.

Recipe for wine from assorted frozen berries

This simple recipe for wine from frozen berries involves carrying out the fermentation process with a glove, which is available to anyone at home. If you have cherries and strawberries lying around in the freezer, then you can make excellent wine using them. The drink captivates with its delightful combination of taste and aroma of both types of cultures, and also has amazing invigorating and refreshing effects. This wine can be made from any assorted berries, the main thing is to follow the recipe instructions exactly.

List of required components

Cooking process

1. First of all, you need to properly defrost the berries. To do this, put the frozen fruits in a deep bowl and put them in the refrigerator for an hour and a half. The fact is that gradual defrosting of food guarantees the least loss of nutrients, appearance and vitamin composition of the berries.
2. We remove the container with berries from the refrigerator to a warm place and leave it like that for another 10-15 minutes.
3. Place the slightly thawed fruits into a blender bowl, pouring in the resulting juice.
4. Add 220-250 ml of purified water at room temperature and 230-250 g of granulated sugar.
5. Beat the prepared mass at high speed until smooth.
6. Transfer the resulting berry mixture into a fermentation vessel.
7. In a separate bowl, dilute wine yeast and 20-25 g of sugar in a small amount of water, mix.
8. Add the yeast liquid to the container with the berry slurry.
9. Pour in another 220-250 ml of water and stir the mass thoroughly.
10. Cover the container with multi-layer gauze and send it to a warm place for at least three days. Shake the contents of the vessel daily at least once a day.
11. We carefully drain the fermented liquid from the sediment using a silicone hose, and then filter it through a gauze filter.
12. Pour the purified young wine into a dry and clean fermentation vessel, and then add 240-250 g of granulated sugar there and mix.
13. We pull a medical glove over the vessel, having previously made a small hole in one of the fingers using a regular needle. In order for the fermentation process to proceed effectively, I recommend sealing the glove to the neck of the container with tape.
14. Place the wort in a dark place with a stable temperature of 17 to 23 degrees.
15. After a couple of weeks, we repeat the process of filtering through a gauze and cotton filter.
16. Taste the wine and add more sugar if necessary. If you add granulated sugar, let the alcohol ferment for about another week.
17. We bottle the finished alcohol and can immediately begin tasting it, or we can let it mature in a cool place for 2-3 days.

Recipe for fortified wine from frozen cherries

The presented recipe for fortified wine will allow you to make a dessert alcohol that has a beautiful ruby ​​color with a characteristic taste of cherry fruit. The finished alcoholic drink is perfect for friendly gatherings and discussion of interesting topics. Wine helps you relax and forget about current problems, and also fills you with vital energy and significantly improves your mood. However, be careful about the number of drinks you drink, as drinking too much of this type of wine can lead to a hangover.

List of required components

Cooking process

1. Gradually defrost the cherries until soft. If the cherries have pits, it is advisable to carefully remove them using a regular pin, since the kernels can add unnecessary bitterness to the drink.
2. Place the thawed berry mass in a blender bowl and grind at high power until pureed.
3. Pour granulated sugar into a saucepan and add water there, then cook the syrup until the grains of the sweet component are completely dissolved.
4. Let the syrup cool to room temperature, then mix it with the cherry puree.
5. Pour the resulting mixture into a fermentation vessel and add dry yeast there, stir.
6. We install a water seal on the neck of the container and transfer the wort to a dark, warm room, protected from drafts.
7. Let the future wine steep for approximately 19-22 days.
8. After the fermentation process has completely stopped, carefully drain the intoxicating liquid from the formed sediment.
9. We carefully filter the drained liquid through gauze and then a cotton filter.
10. Pour the purified liquid into a clean, dry vessel and add vodka there.
11. We seal the container hermetically and put it in a cool place to stabilize the taste for at least a month.

Helpful information

• Raspberry wine has a special taste and unusually attractive color.
• Connoisseurs of high-quality liqueurs and other sweet homemade liqueurs will certainly like honey wine.
• It has a viscous structure, rich taste and pronounced aroma.
• But rosehip wine is a storehouse of useful vitamins and other microelements that are necessary for the normal functioning of the human body.

Diversify your holiday and everyday menu with a wonderful homemade alcoholic drink, which is very easy to prepare at home at any time of the year. Believe me, there is not a single person who would not appreciate your efforts and would not be amazed by the taste of wine made from frozen fruits.

Describe your own developments in the comments and do not forget to indicate the tasting characteristics of the finished product. I am sure that now you will find a use for all the berries, even with a very bountiful harvest. Please the people you love with delicious, pleasant and delicious wine!