Homemade wine can be easily made from any of the seasonal berries. For each variety, there is a special technology that will reveal the taste and aroma of the drink. Today we will present you the best homemade wine recipes from different berries.

Blackberry wine

This drink has an amazing smell and original taste. We offer you a simple recipe for homemade berry wine that you can easily put into practice:

• Put in 2.5 kilograms of berries and mash them thoroughly.
• Pour six liters of water over the blackberries and place in a cool place for four days.
• Strain the mixture through a fine sieve. Leave the liquid in a separate bowl, and mash the berries with your hands and fill them with water again (you need four liters).
• After six hours, strain the blackberries, and then squeeze the berries and discard.
• Combine both infusions together, add 250 grams of honey and one and a half kilograms of sugar to them.
• Pour the resulting mixture into a wooden barrel, close it tightly and place in a cool place.

After six months, you can enjoy a wonderful aromatic drink.

Rosehip wine

Here is a simple recipe for wine from berries at home. Read our instructions carefully and repeat exactly the sequence of actions:

• Thoroughly peel one kilogram of ripe rose hips and rinse them under running water.
• Remove all seeds and then transfer the berries to a 5 liter jar.
• Pour sugar syrup (a kilogram of sugar in three liters of water) into a bowl and cover it with a loose cloth.
• Place the future wine in a warm place for three months. Remember to shake the contents of the jar periodically.
• When the indicated time has passed, strain the juice, bottle it and place it in the basement (you can also put it in a box of sand).

Remember that the longer you store the wine, the stronger it becomes.

Strong red currant wine

This drink will remind you of the bright sunny days of the past summer. Read the recipe for homemade red currant wine here:

• Grind six kilograms of berries, and then mix them with 1.5 kilograms of sugar and a liter of water. If you want the wine to have a tart taste, then the twigs do not need to be removed.
• Wait until the currants ferment, and then drain the liquid into a separate container.
• For ten liters of wine, you need one kilogram of sugar and one liter of vodka (you can replace it with brandy). Stir the ingredients and let sit for seven weeks.
• After that, the wine should be filtered and bottled.

The drink will be ready in four months.

Homemade frozen berry wine recipe

If you have strawberries and cherries in your freezer, you can easily prepare a delicious invigorating drink from them. Read the recipe for its preparation below:

• Combine 500 grams of cherries (pitted) and 400 grams of strawberries in a blender bowl.
• Pour in one glass of water and add 250 grams of sugar.
• Whisk the food and transfer to the jar.
• Stir two grams of yeast and a spoonful of sugar in a glass of water, and then pour the liquid over the berries.
• Add another glass of water to the future wine, cover the jar with gauze, folded in several layers, and put in a warm place for three days. Shake the dishes at least once a day.
• When the specified time has passed, strain the liquid, pour it into a new jar, add 250 grams of sugar and place under a water seal in a dark place.
• Repeat the filtering process after two weeks. Taste the wine and add more sugar if needed.

After that, the wine can be bottled or immediately consumed for its intended purpose.

Homemade blackcurrant wine recipe

Winemakers are very fond of currants, as this berry ferments well, and the taste of the drink turns out to be unusual and tasty. Blackcurrant wine turns out to be very tart, and therefore it is often prepared with the addition of other components. But we want to offer you a classic recipe for homemade berry wine. For it, you need to prepare the following ingredients:

• Three parts of water.
• One part sugar.
• Two pieces of berries.

How to cook:

• Sort the berries and put them in a container with a wide neck. Grind it with a blender, mixer or any other means at hand.
• Dissolve half of the sugar in warm water, and then add the syrup to the currants.
• Cover the crockery with gauze and leave it alone for a few days. Remember to periodically shake the liquid or stir it with a wooden spatula.
• Strain the future wine, pour it into jars and close with a water seal. Taste the juice and add sugar if necessary.
• After two or three weeks, when fermentation stops, pour the wine into new jars and close it again with water seals. Place the wine in a cool place.
• Every three weeks, the wine should be strained and tested for sweetness.

After a couple of months, pour the drink into bottles and place them in the cellar. Such wine will be stored for no more than one and a half years, since we did not use preservatives for its preparation.

with mint

Homemade berry wine recipes are so varied that it is difficult to choose from them. But we offer a wonderful option that is easy to prepare and does not take much of your energy.

• Boil a syrup from two kilograms of sugar and three liters of water.
• Place the zest of one lemon and a large bunch of mint in a small container. Pour some of the syrup over the food and close the lid. Wait for the liquid to cool down.
• Rinse three kilograms of blueberries, sort through them and chop them with a blender until puree.
• Transfer prepared foods to a large bottle and add syrup. Leave the wine to ferment at room temperature for seven days, remembering to stir it regularly.
• When the right time has passed, carefully drain the liquid so as not to disturb the berries.
• Close new dishes with a lid equipped with a long tube. Place the end of the tube in water and leave for another ten days.

After that, pour the wine into bottles and let it brew for four months.

Strawberry wine

All recipes for making homemade wine from berries are similar to each other, but there are some differences between them. Therefore, read our instructions carefully:

• Go through a kilogram of strawberries, remove the stems from the berries, and then put them in a saucepan.
• Chop strawberries with a blender or strain through a sieve. Add a kilogram of sugar to it and stir.
• Transfer the puree to a wide-necked container, pour in 500 ml of hot water and leave in a warm place for four days.
• When the required time has passed, remove the foam and strain the liquid through paper filters and a sieve.
• Add half a liter of vodka to the drink, shake, pour into clean bottles and put them in the cellar.

In just a few days you can taste delicious strawberry wine.

Red rowan wine

This unusual one will surely suit your taste. Read the recipe for homemade rowan berry wine below:

• Separate the rowan berries from the branches and place in the freezer for 12 hours. After that, pour boiling water over them and heat them for half an hour.
• Drain the juice (it needs to be saved) and refill the berries with hot water. This time they need to be left for five hours.
• Combine the strained liquids. For every liter of wine, take a liter of water and a kilogram of sugar.
• Add yeast starter to the wort and wait for the wine to ferment. Do not forget to shake it periodically.
• After a few weeks, strain the liquid and pour it into clean bottles.

Store wine in a cool place.

Chokeberry wine

Here is a very simple recipe for a delicious drink:

• Sort the berries and mash them with your hands. You can also use a meat grinder or blender.
• Add sugar (1 to 3) and water (3 to 1) to the mountain ash.
• Pour the resulting mass into a jar and put on it. Dip the end of the hose into the water and make sure that it does not dry out.
• Place the container in a cool, dark place.
• After three months strain the wine and bottle it.

Viburnum wine

Make a great, tart, strong drink. The recipe for homemade berry wine is simple:

• Separate the berries from the twigs, chop them and fill them with water (200 ml per kilogram of pulp) and add sugar (100 grams per kilogram).
• Wait for the viburnum to ferment (after about three days), then strain the juice and add more water and sugar.
• Next, the wine needs to be prepared using conventional technology.

If you want to cook, take 500 ml of water and 350 grams of sugar for one liter of juice. If you decide to make a table, then you will need to take 1.7 liters of water and 300 grams of sugar.

Rosehip wine

Thanks to our simple recipe, you can prepare an original drink:

• Take a kilogram of fresh berries, rinse and sort them.
• Make a syrup with 6 liters of water and 500 grams of sugar. Mix it with bread yeast (10 grams needed) and a teaspoon of citric acid.
• Put the rose hips in a can and fill it with syrup. Leave the future drink alone for a week.
• Strain the liquid and bottle it.

If you want to make sparkling wine, pour the drink into champagne bottles and add raisin sugar to each spoon. Remember to use wire to screw the plugs to the neck. Store bottles in a sand box, dipping them up to the neck.

Use fruits that are deep red in color. Take into account the amount of sugar contained in the fruit, since this component affects the strength of the finished product.

Consider how to make berry wine. Ingredients:

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

Cooking steps:

1. Leaven. Gather ripe fruits that are not heavily contaminated with soil, crush them into puree. Mix the mixture with water and sugar in a bottle. Close the neck with a cotton plug. Insist 4 days in a dark place at a temperature of + 22 ... + 24 ° C. Then strain the resulting mixture through cheesecloth. The sourdough can be replaced with raisins.
2. Take a glass container and a cork with a tube that removes gases. Collect raw materials, remove dirt and leaves, wash and drain.
3. Puree the fruit. Dissolve sugar in warm water. Mix and pour into prepared container, add raisins or sourdough. Fill the bottle ⅔ full. Shake well.
4. Insist 3-5 days at a temperature of + 22 ... + 24 ° C. Strain the liquid through cheesecloth, strain the pulp. Drain the resulting juice into a container, install the plug with a gas outlet pipe. Remember to dip the free end of the tube into the water. Insist in a cool place for 20-40 days, until the release of carbon dioxide.
5. Pour the resulting wine from berries at home using a siphon or a dropper tube into a clean container, leave for a month before clarification in a cool, dark place. After getting rid of the newly precipitated sediment, pour the liquid into a clean bottle and enjoy homemade alcohol in a month.

Raspberry wine

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

Required components:

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

Homemade raspberry wine, stages of preparation:

1. Collect raw materials, sort out and remove spoiled fruits and leaves. Do not wash raspberries, as the surface contains live yeast necessary for fermentation.
2. Turn the raw materials into mashed potatoes, transfer them to a prepared container and mix with 700 ml of water and 300 g of sugar. Fill the container to 70%. Place a hole-in-finger medical glove on the bottle or fit.
3. Insist the resulting wort in a dark place at a temperature of + 18 ... + 25 ° С for 10 days. Open the bottle once a day and stir the contents.
4. Strain the wort, squeeze out the raspberries with cheesecloth. Prepare the syrup: mix 100 g sugar and 300 ml water. Combine the syrup with juice, leave to ferment for 3 days. Don't forget the glove.
5. Add another 100 g of sugar: pour out 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 stir the contents of the bottle. If fermentation continues after 40 days, it is recommended to pour it into a clean container to avoid the appearance of bitterness in the finished drink and leave it until the end of the process.
7. During the final fermentation of the wort (clarification of the liquid, precipitation of sediment, deflation of the glove), pour the alcohol through a siphon into a clean container. Rate the taste, add sugar if desired. To increase the fortress, you can pour in alcohol or vodka.
8. The last stage is maturation. Soak young wine for 3-6 months in a cool place, temperature - + 6 ... + 16 ° С. Fill the container to the top, close tightly.
9. If a layer of sediment of 2-4 cm appears, filter the liquid: pour into another container, without lifting the pulp from the bottom.
10. Pour the finished wine into bottles without sediment.

Berry platter

Consider a simple recipe for making homemade wine from different berries. Ingredients:

• 50 g of strawberries;
• 500 g 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. Add 100 g of sugar to the berries and 400 ml of vodka. Leave to ferment, not forgetting to install a water seal.
2. Gradually add the prepared leftover fruit. Remove seeds from cherries and cherry plums. After all the ingredients are in the container, close it and let it ferment for 4 months.
3. Shake the contents from time to time. After the drink is filtered, bottled and removed to infuse for 2-3 months.

The recipe for making wine from frozen berries

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

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

Frozen currant wine, ingredients:

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

Preparation:

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

Enjoy homemade alcoholic beverages.

Even in northern Russia, a huge number of berries ripen in summer, which makes this time of year the best time to make homemade wines. The cooking process is extremely simple and the raw materials are free. So, in this article we will tell you how to make homemade wine from berries while they are fresh, as well as give recipes for making wine from frozen raw materials.

Berry wine at home - general principles and subtleties

The first step is to prepare the container. For fermentation, purchase three, five, or ten liter jars, depending on the amount of ingredients. You can put wine in several jars. Make or buy a water seal. Do not forget about beautiful bottles where you will pour the finished wine.

Various berries are used for making homemade red wine: raspberries, strawberries, cherries, blackberries, plums, and sweet cherries. The berries are not washed, natural bacteria and organisms on the surface of the fruit, interacting with sugar, start the fermentation process. Strongly dirty berries are best cleaned or not used.

It is noteworthy that the berry can be not only fresh, but also frozen and even in the form of jam. This means that you don't have to wait for the berry season to make homemade red wine, it can be done at any time of the year.

Additional ingredients are granulated sugar and sometimes water. Some add alcohol-containing drinks: vodka, moonshine, alcohol. Of course, this speeds up the process of making homemade red wine, but it also gives the finished drink an excessive strength and flavor of added alcohol. With natural fermentation, homemade wine from berries turns out to be much softer, more aromatic and tastier.

Home wine odor trap

The device used to make homemade wine is called a water seal. It is very simple to make it at home: take an ordinary nylon cover, make a small hole in it, into which insert a rubber tube. To prevent the tube from leaving and not forming a gap, secure it with ordinary plasticine. The odor trap can be replaced with the most ordinary rubber glove, only in this case it is necessary to make a hole in one of the fingers. Such a device is necessary so that carbon dioxide released during fermentation can escape outside. It also prevents oxygen from entering the container.

1. Red wine at home from assorted berries

Traditionally, the most wine berries are currants (black and red), raspberries, cherries and strawberries. Raspberries ferment so well that they are used as an additive to improve the fermentation of wines from other raw materials.

To prepare a drink from some varieties, it is required to additionally use water to improve the yield of juice. Wine made from cherries, strawberries and raspberries is no exception. We deliberately do not include water in the list of ingredients, since it all depends on the variety and time of harvest, and the exact amount of water is determined by eye.

So, to make wine from berries, we need the following ingredients:

• 5 kilograms of berries. The proportions can be almost any, but we recommend not to reduce the proportion of raspberries below 15% to ensure good fermentation;
• 2.5 kilograms of sugar (with an increase in the proportion of raspberries, the sugar content can be reduced);
• 150 grams of dark raisins.

Preparation

1. First of all, you need to rid the cherry of the seeds. It is recommended to do this carefully, trying not to damage the pulp too much, otherwise some of the precious juice will leave.
2. We grind raw materials. For this purpose, you can use a meat grinder or blender.
3. Squeeze out the juice.
4. Fill the pulp with water, leave for a day.
5. Add sugar and raisins.
6. We put it in a dark place, wait for the fermentation process to start, and then install a water seal (or a more familiar glove).
7. Fermentation will take about a month. You will learn about its completion by the glove - it will deflate. After the completion of fermentation, it is necessary to drain from the sediment.
8. Pour into bottles, withstand the required time (as long as patience allows).

If you have followed the indicated sequence of actions correctly, the result will be a drink with a rich ruby \u200b\u200bhue, the taste may differ depending on the initially selected proportions and the ripeness of the raw materials.

2. Recipe for red wine from raspberries at home

Thanks to the properties of the berry and proper preparation, homemade raspberry wine is aromatic, sweet and moderately strong, slightly reminiscent of liqueur. If the fruit is in excess, I advise you to use this proven recipe. We will consider in detail all the nuances of the technology.

Any type of raspberry is suitable for winemaking: both red and yellow. Wine from yellow berries turns out to be light, reminiscent of white grape wines. The most aromatic drink comes from forest raspberries, but it is difficult to get these berries in the right amount, so making such a drink is considered a great success.

Ingredients:

• unwashed raspberries - 1 liter;
• water - 1 liter;
• sugar - 500 grams.

Raspberries cannot be washed; wild yeast lives on the surface, thanks to which the wort ferments. You just need to carefully sort out the berries, remove the spoiled, moldy and rotten ones, which can spoil the taste.

1. Mash raspberries until puree in any way. I put the muck into a clean, dry wiped fermentation container, add 700 ml of water and 300 grams of sugar, mix. The total filling of the container is a maximum of 70% of the volume. There should be room for syrup, foam and carbon dioxide from fermentation.

2. In a medical glove, make a hole in one of the fingers (pierce with a needle), and put the glove itself on a fermentation container with berries and sugar. You can also use a water seal. There is no fundamental difference between a glove and a water seal, both methods are acceptable.

3. Place the wort in a dark, warm place (18-25 ° C) for fermentation for 10 days. It is advisable to open the container once a day and stir with a clean hand or a wooden stick.

4. Strain the wort, squeeze the berries through cheesecloth. Mix 100 grams of sugar and 300 ml of water. Pour the resulting syrup into fermented raspberry juice. Reinstall the glove (water seal) and leave to ferment. The squeezed pulp is no longer needed.

5. After 3 days add 100 grams of sugar to the wort, do not add water. Correctly add sugar in the following way: drain 50 ml of fermenting juice, dilute sugar in it, pour the prepared syrup into a common container and close it again with a glove (shutter).

Raspberry wine ferments from 25 to 60 days. During this time, it does not need to be opened or stirred. If fermentation has not stopped 40 days after the last addition of sugar, you need to pour it into another container without sediment and leave to ferment. If this is not done, bitterness may appear in the finished drink.

6. After the end of fermentation (the glove deflated, the water seal does not let bubbles, a sediment has formed at the bottom, the wort has become lighter) pour the young raspberry wine through a tube, for example, from a dropper, into a maturation container. To taste. Add more sugar for sweetness if desired. Separately, you can raise the fortress by adding vodka or alcohol in an amount of 2-15% of the volume, fixing promotes storage, but part of the aroma is lost. The wine is almost ready, the last stage is left - maturation, during which the taste will noticeably improve.

7. Fill the containers with wine (I recommend to the top, so that there is no contact with oxygen), hermetically sealed and kept in a cool (6-16 ° C) dark place for 3-6 months. If sugar was added for sweetening, it is better to install a water seal or a glove for the first 7-10 days on aging to be safe in case of re-fermentation.

As the sediment appears with a layer of 2-4 cm, first every 15-20 days, then less often, filter the raspberry wine by pouring into another container, without touching the turbidity at the bottom.

The finished drink (sediment no longer appears) can be bottled for permanent storage and sealed with corks.

3. Recipe for red wine at home from cherries

Due to their widespread availability, cherries are often used in amateur winemaking, and very successfully. The recipe is very simple, and the resulting drink will delight you with excellent taste all year round. Cooking does not require rare ingredients, as long as there is a sufficient amount of fruit.

Dark sour cherries are ideal, but if this variety is not available, use any ripe berries. First, you need to carefully sort them out, removing the spoiled, rotten and moldy ones. Even one bad berry can ruin the whole wine. The containers should be rinsed with boiling water and wiped with a dry, clean cloth.

Cherry pits contain a lot of tannins, so the recipe only needs pulp and juice. But lovers of a light tart aftertaste can crush a few seeds and add them to the wort (cherry juice before fermentation) in the second step.

Ingredients:

• ripe cherries - 3 kg;
• water - 4 liters;
• sugar - 1.5 kg.

Preparation

1. Sort out the berries, remove the stalks. Squeeze out the seeds, being careful not to splatter the juice, it should remain in the same container as the pulp.

2. Heat the water to 25-29 ° C (not higher, so as not to kill the yeast) and pour over the processed cherries. Add 500 grams of sugar. Mix. Tie the neck of the container with gauze (to protect it from flies), then put the wort for 3-4 days in a dark, warm place (18-27 ° C).

A day later (often earlier), signs of fermentation should appear: hissing, foam, sour smell. This means that everything is going fine. It is necessary to stir the wort 2-3 times a day with a clean wooden stick or hand, sinking the pulp that has emerged on the surface in the juice - a “cap” of skin and pulp particles.

3. Strain the juice through cheesecloth or a fine strainer to filter out any remaining cherries. Squeeze out the cake well, it is no longer needed.

4. Add 0.5 kg of sugar to the future cherry wine. Stir until dissolved.

5. Pour the juice into a fermentation vessel. Fill up to 75% of the volume to leave room for foam, carbon dioxide and new sugar. Install a water seal or a glove with a hole in your finger (pierce with a needle). Leave the vessel in a dark, warm (18-25 ° C) room.

6. After 4-5 days add the next portion of sugar (250 grams): remove the water seal, pour 150-200 ml of juice into another container, dilute the sugar in it, pour the resulting syrup back and close it again with a water seal. After another 5 days, add the remaining sugar (250 grams) according to the described technology.

Depending on the temperature and the activity of the yeast, the fermentation of homemade cherry wine takes 25-60 days. If the process lasts longer than 55 days, the wine must be carefully drained from the sediment into another container through a tube, then fermented under a water seal, otherwise a bitter aftertaste may appear.

7. After the end of fermentation (the drink has become lighter, the water seal does not let bubbles for several days or the glove deflates, a sediment appears at the bottom) drain the wine from the cherries through a tube without touching the sediment.

To taste. If desired, sweeten with sugar or fix with vodka (alcohol) in an amount of 2-15% by volume. The addition of spirits aids storage but changes the aroma and makes the taste harder.

Fill the storage container with wine, preferably up to the neck, so that there is no contact with oxygen. Close hermetically.

8. Transfer the vessel to a dark room with a temperature of 6-16 ° C and leave for 6-12 months to ripen, which will significantly improve the taste.

As the sediment accumulates (2-4 cm), at first every 15-20 days, then less often filter the wine by pouring (always through a straw). The finished drink can be bottled and sealed tightly.

7. Recipe for currant red wine at home

Currant is a unique berry that combines usefulness with affordability. Summer residents love her for her simplicity in care and a good harvest. There are seasons when there are so many fruits that there is nowhere to put them. If the family stocks of jam and compotes have reached their maximum, I advise you to figure out how to make currant wine at home. We will look at two recipes: for black and red berries.

Currant wine cannot be prepared without sugar and water, since the berries initially lack sugar content and juiciness. But on the surface of the skin there is enough natural yeast, which is needed for normal fermentation, so the introduction of starter cultures is not required.

The only drawback of currant wines is the lack of a rich aroma. When properly prepared, the drinks are tasty and without haze, but practically do not smell.

Ingredients:

• black currant berries - 10 kg;
• sugar - 5 kg;
• water - 15 liters.

Preparation:

1. Sort out the currants, removing the spoiled, underripe and moldy berries. It is impossible to wash, there is yeast on the surface of the fruit, which water can wash off and the wort will not ferment.

2. Chop the currants with your hands or with a wooden rolling pin, each berry must be crushed.

3. Dissolve half of the sugar norm (2.5 kg) in water heated to 25-29 ° C (15 l).

4. Mix the currant pulp (juice and pulp) with the resulting sugar syrup in a container with a wide mouth (saucepan or bucket). The container must not be filled more than 2/3 of its volume, otherwise the wort may spill out during fermentation.

5. Tie the neck with gauze (protection against insects) and place for 3-4 days in a dark, warm place - the optimum temperature is 18-25 ° C. To prevent the wort from souring, it should be stirred 1-2 times a day with a clean hand or a wooden stick.

6. After 3-4 days, when signs of fermentation appear (hissing, sour smell), drain the juice from the sediment into a glass bottle.

7. Squeeze the pulp (pulp) through cheesecloth, then add 500 grams of sugar to the resulting liquid, mix, and pour currant syrup into a bottle with fermented juice. A minimum of 25% of the volume should be left free as space is needed for foam and carbon dioxide.

8. Install a water seal or a medical glove with a hole in the finger on the neck of the container.

9. Transfer the container to a room with a temperature of 18-28 ° C and leave for 30-50 days.

10. After 5 days from the moment of installation of the water seal, drain 0.5 liters of wort into a separate container, add 1 kg of sugar, mix, pour the resulting sugar syrup back into the fermentation container and close with a water seal. After another 5 days, repeat the procedure, adding the remaining sugar (1 kg). If more than 50 days have passed since the beginning of fermentation, and the wine continues to ferment, you need to pour it through a tube into another container, leaving a sediment at the bottom. Then put the fermentation under the same conditions. Long exposure to lees can cause bitterness.

11. After the end of active fermentation (the glove deflated, the water seal does not let bubbles, the must has brightened, a sediment has appeared at the bottom), drain the young black currant wine from the sediment through a thin tube (from a dropper). Taste, add sugar if desired for sweetness or fix with vodka or alcohol (2-15% of the volume). Fortified wine keeps better, but tastes harsher.

12. It is advisable to fill the container with wine to the top to minimize contact with oxygen, place it under a water seal and transfer it to a cool place (basement) with a temperature of 5-16 ° C. Withstand at least 60 days (the longer the better).

13. First, once every 20-25 days, then less often as a 2-5 cm thick sediment appears, filter the wine by pouring it through a straw.

14. When the sediment no longer appears, the finished drink can be poured into glass bottles and tightly closed with corks.

Homemade red wine - tips and tricks

Do not use metal objects to crush berries, it is best to do this with a wooden crush or hands.

Choose only ripe berries, unripe ones inhibit the fermentation process.

During the initial stage of fermentation, do not forget to shake the jars of wine, otherwise the pulp may become moldy.

The more granulated sugar you put in, the stronger your wine will be.

In the room where the fermentation process will take place, the temperature should be from 22 to 28 degrees.

Store the finished wine in tightly sealed bottles in a cool place, placing them in a horizontal position so that the cork does not dry out and does not lose its tightness.

As they say, good wine makes you see things in the most pleasant light, especially when it comes to a drink made at home. It will delight you with its rich taste, tart aroma, and will give you an excellent mood. Berry wine is becoming more and more popular among people who are engaged in home winemaking, and you should prepare this wonderful drink yourself at least once in your life in order to gain a valuable experience.

Features, benefits and harms of homemade fruit and berry wines

The main feature of high-quality wine is that various cultural and wild fruits and berries are suitable for making. You can use your own harvest or buy products from the store, but most importantly, the ingredients must be ripe and of good quality, without rot.

Since time immemorial, homemade wine has been famous for its medicinal properties:

Warmed wine was used for colds and chills.

Due to its anti-inflammatory properties, it prevented the appearance and development of various tumors.

With a decline in strength and weakness, it helps the elderly well.

Reduces the risk of heart attack and stroke.

It has a beneficial effect on the circulatory system.

Improves appetite, helps to digest food easier, normalizes stomach acidity. Therefore, homemade wine is usually consumed with meals.

Removes toxins from the body faster.

Reduces blood pressure, cholesterol levels, lowers blood sugar.

Apple wine contains a large amount of iodine, which has a beneficial effect on the thyroid gland.

Blueberry, strawberry, raspberry wines contain iron, which is necessary for the appearance of hemoglobin.

Also, it should be remembered that wine made from berries at home gives a healing effect if consumed in small quantities. Experts recommend using 175 ml for women and 250 ml for men per day.

Homemade wine does not contain impurities and harmful substances, since the ingredients are carefully selected, and the strength and sweetness can be adjusted.

Homemade wine abuse has the opposite effect and is harmful to the body.

Taking an apple drink in excessive doses, digestion deteriorates, an ulcer or gastritis occurs.

White wine destroys tooth enamel and promotes tooth decay.

If the recipe is not followed, the preparation can poison the body and cause vision problems.

The most famous effect of abuse is alcohol poisoning, which increases blood pressure, affects the nervous and cardiovascular systems, the brain, liver and intestines.

Poor quality red wine can cause allergies.

What berries make the most delicious wine drinks - an overview

You should always approach the process of making wine responsibly and choose certain varieties of berries in order to get a really high-quality product. Then you will not have any questions about how to make wine from berries.

Rowan. Well suited for making dessert wines. Has no bitterness, tart, densely colored, it is recommended to mix it with red currant wine to increase acidity. Wild mountain ash is rarely used in winemaking.

Raspberries. It is not very popular in home winemaking, but it turns out to be used to make a fragrant drink of raspberry hue. Differs in beautiful color, strong smell, quickly lightens. It is not recommended to prepare dry wines from raspberries.

Strawberries. Suitable for making liqueur-type wine. It turns out fragrant and very tasty, acquires the color of tea during storage. Only colored varieties are used for cooking.

Plum. It makes a decent dessert wine with a mild taste. It is advisable to stand for a long time, since the drink from this berry has turbidity and requires clarification, but subsequently only improves its taste.

Quince. The prepared wine from this fruit has a beautiful golden hue with a harmonious taste and pleasant aroma. Dessert and liqueur wines are prepared. A drink made from quince can be blended with wine made from apples, gooseberries, mountain ash, raspberries, strawberries.

Black currant. It should be used to prepare liqueur wines. It tastes like grape wine after aging. It has a specific smell; for improvement, red or white currant juice is added before fermentation.

Among the best flavor combinations are:

Blueberries with black currants;

Red currant + cherry + blueberry;

Apple + cranberry + blueberry;

Rowan + apple, you can add honey;

Raspberry + red currant + apple.

How to make a yeast-free wort from fresh assorted berries at home

The success of the wine making process depends on quality fermentation. And it is not necessary to use the yeast method. After all, you can add strength to the drink using other ingredients:

Sugar in combination with berry juice forms alcohol, it should be added during fermentation and the effect will not be long in coming. It should be remembered that any sugar except refined sugar is suitable.

Raisins. Contains a large amount of natural yeast, forcing the wort to ferment.

A safe way to make delicious fortified wine is to add alcohol. It should not exceed 15-20% of the total. As a result, the wine is strong and will not leave anyone indifferent.

How to put berry wine - a simple recipe

We present to your attention a simple recipe for making homemade wine from berries. For this you will need:

Red and black currants in a ratio of 2: 1 - 1.6 kg;

400 g blueberries;

4 cups granulated sugar;

2 liters of water;

100 grams of raisins.

Wine from assorted berries at home - a simple recipe

To begin with, you should pick first-class berries. Then rinse well, discard the rotten fruits and transfer to a clean saucepan. After the berries, you need to transfer to get the pulp. To obtain the maximum amount of juice, heat the pan to 70 degrees and, stirring constantly, simmer the gruel for 30 minutes. The next step will be pressing the pulp, it is placed in a bag, sent under a homemade or purchased press, then the resulting juice is filtered using gauze or a funnel with a filter. Then it should be poured into a glass container and left in a warm place for 3 days, adding water, sugar and raisins to ferment. After about 10 days, the drink should be poured into bottles or narrow-necked bottles. The ripening process takes about one month. As a result, a finished product is obtained with a dark red hue with a characteristic taste.

How to make wine from different frozen berries - stages

Of course, you can make wine from frozen berries, but they must meet some criteria:

The process of freezing berries must be correct - no water.

To preserve the integrity of the raw material and its beneficial qualities, you should defrost the berries in the refrigerator.

There is no need to mix berries that are not suitable for making wine, since after defrosting they ferment at different rates.

Important: It is better to use berries purchased fresh or picked yourself.

Ingredients needed to make wine from frozen berries at home:

120 g raisins;

5 kilograms of cherries;

2 kg of sugar;

5 liters of water.

Homemade berry wine - recipe

After removing the seeds, the cherries are well chopped in a blender or chopper. Then heat up to 40 degrees in a saucepan and transfer to a glass bottle with a wide mouth. Cover with water, pour in raisins and sugar. Remove container to a warm place. Wait 15 days until the mass ferments. After filtering through a filtration unit and pouring into bottles, remove to a cool place. After making sure that fermentation is completely stopped, use a portable capper to cork the wine.

The result is a ruby-colored wine with a great aroma.

How much water and sugar to add so that the drink does not spoil

Winemakers have no problems with the substances involved in fermentation, someone uses special yeast, nutritious salt for them, and someone adds water and sugar. It is important to know how much to add so as not to ferment future wine.

Water is needed for cooking to reduce the acidity of the final product. Each berry variety used in cooking has a different acidity level, which should be checked before starting the process. The formula for calculating the amount of water is simple: Amount of water \u003d (acidity of juice / acidity of wine).

It should be remembered that if the acidity of the wort drops to 0.6%, then the wine will deteriorate and will resemble acid.

Sugar should be added before the first fermentation, on the fifth or tenth day of fermentation, at the end of the process. In order not to overdo it, follow the rule: for every liter of wort, add 20 g of sugar, which will increase the strength by 1 degree.

The winemakers have also verified the proportions to obtain a specific wine:

100-160 g sugar / 1 liter. It turns out dessert wine.

50 g sugar / 1 liter. It turns out a semi-sweet wine.

Can you make wine drinks from fermented berries?

Many fruits tend to turn sour and probably many have come across fermented berries. But you don't need to throw them away, they can make a decent homemade wine. You should know that if the berries are already covered with mold, then you will have to get rid of them.

The technology of making homemade wine from fermented berries is no different from the standard process of making a drink.

Have you tried making homemade wine from berries yourself? Be aware that no expensive drink beats a natural, home-made drink. Experiment, learn all new methods of cooking, and then you will get your own ideal recipe that your friends and family will appreciate! Happy cooking!

Alexander Gushchin

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

Content

It is often possible to notice that a wine made by a knowledgeable person at home is better in taste and aroma than the one we are used to buying in stores. These drinks are soft and rich in flavor. If you do not know how to make homemade wine, but want to learn how to do it, take note of the folk recipes that have become widespread in many countries of 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 can vary based on the personal preferences of each individual. Let's take a closer look at the proven recipes used by homemade alcoholic drink lovers to understand where to start.

Apricot

Homemade apricot wine has a beautiful yellowish tint. It is impossible to forget this taste - sweet notes are clearly expressed in it, compensating for the absence of a bright aromatic component. An apricot alcoholic drink takes a long time to prepare. The process itself requires constant supervision. You have to work hard to get what you want, but the effort 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 cooking:

1. Clean the fruit from dirt. Remove the bones.
2. Crush the pulp with your hands until a thick, homogeneous mass is obtained.
3. Place 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. Stir the wort every 6-7 hours with a wooden spoon to keep it from sour.
6. On the sixth or seventh day, when the wort ferments, you need to drain the juice. The pulp must be squeezed out with gauze.
7. We 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 it is not at hand, you can use a medical rubber glove with a small hole.
9. We leave the bottle in a dark place for 12-17 days. The optimum temperature regime is 17-28 ° C.
10. At the end of the active fermentation process (when the water seal stops emitting gurgling sounds and the color of the wort lightens), you need to drain everything into another vessel. Use a plastic straw to avoid sediment build-up.
11. We close the new bottle with a reliable stopper and leave it in a dark place for 80-100 days.

Cherry plum

Cherry plums of all varieties are suitable for making wine, but red varieties are best suited, since they are distinguished by high sugar content. A simple homemade wine recipe will require care and patience from you. As for the ingredients, there will be no particular difficulties with them. In addition to cherry plum, you need sugar, raisins and nothing else.

Making wine, step by step instructions:

1. We take 3 kilograms of pre-peeled berries until a liquid homogeneous puree is obtained.
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. We leave the container in a dark room with a temperature of 22-27 degrees.
4. After 72 hours, drain the fermented juice, leaving a sediment. Squeeze out the remaining pulp with the 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. We leave the container in a dark room at a temperature of 16-24 degrees.
8. After 20-50 days, the wort will brighten. This will mean that the fermentation process has ended. We pour the young wine into a new container. Add 2 cups of sugar. Close it tightly with a cork and leave it in a dark room at a temperature of 11-16 degrees.
9. After 40-90 days, the fermentation process will end, the cherry plum product will be ready. You can bottle it and put it in the cellar.

From pear

Everyone 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 the content of tannic acid in them is insufficient, therefore, home-drinkers use unripe fruits with seeds.

Cooking pear wine:

1. Boil 5 liters of water, wait until it cools down, and then dissolve 2,500 grams of sugar in it.
2. We wash pears, remove rot and stalks. 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. We fill the container with clean water to the brim.
5. We leave 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 do good, and you will be able to offer 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 it is not so easy to turn them into alcohol. Still worth it. Homemade winemakers prepare delicious treats from cherries, rowan berries, cranberries and more. The currant drink is especially popular. The technology of cooking from berries has a number of features. Let's take a look at the general production scheme to know how this is done.

Cooking process:

1. In a 20-liter glass container, mix 7 liters of berry juice, 1,300 ml of water and 1,800 grams of sugar.
2. We install a water seal for wine or a simple medical glove with a hole in the finger on the neck.
3. We put the wort for fermentation in a dark place.
4. After 10 days, add vodka in a ratio of 1:10.
5. Mix the liquid thoroughly. We keep in a dark room with room temperature for 7-8 days so that the fermentation process is finally completed.
6. We filter with gauze. Add 1 kg of sugar.
7. We pour into bottles and close them with corks.
8. After a week, the fermentation process will end. You can bottle everything.

From apples

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

Wine production:

1. We collect 10 kg of ripe apples. We 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 a free volume in it for carbon dioxide and foam.
3. We close the container with a water seal or a rubber medical glove with a pierced 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, we filter the contents of the fermentation tank through cheesecloth to separate the juice from the cake.
6. Pour the resulting juice into a clean, dry container. Again, this should leave free space for foam and carbon dioxide.
7. We add sugar to the future wine. The proportion is 170-200 grams per liter of drink.
8. We close the container with a water seal or a rubber glove. Leave in a dark place with a temperature of 22-27 ° C for the final completion of the fermentation process.
9. When the process of carbon dioxide evolution is completed, the glove, put on the neck of the container, will deflate. This will indicate that everything is ready. We separate the liquid from the sediment.
10. We distribute the drink in glass bottles. We put it in the cellar for storage at a temperature not exceeding 17 ° C.

Grape wine

Do you have a lot of grapes of several varieties, but do not know how to manage them? Try using it to make wine. Show some patience and learn how to prepare excellent drinks that will be appropriate for any festive feast. A little patience, the right raw materials, studied and tested technologies - all this will lead you to success, and the foggy bottles will delight the eye.

From white

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

Cooking white:

1. We sort out the grapes, removing the burst and dried berries.
2. Knead the berries in a large metal container until smooth.
3. Add 3 cups of sugar. We defend the juice in a warm room, stirring every 8-9 hours.
4. We filter the pulp through cheesecloth to separate the juice from the cake.
5. Pour the resulting juice into a separate glass container of sufficient volume.
6. Add sugar to taste. For a semi-sweet variety, stick to a 1: 6 ratio. For sweets, more sugar is required, so the proportion should be 1: 4. To get a dry variety, add sugar at a ratio of 1: 8.
7. We close the container with a water seal or a rubber glove. We leave in a dark room with a temperature of 21-28 ° C for 18-20 days.
8. When the wort brightens and a sediment appears at the bottom of the container, strain it through cheesecloth, pour it into bottles and send it to the cellar for storage.
9. After 5-7 weeks, you will be able to treat your relatives and friends to a drink of your own production.

Out of blue

The 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 waste the opportunity to prepare a noble drink with your own hands. When picking bunches, try to damage the berries as little as possible.

A simple step by step recipe:

1. We stock up on 10-12 kilograms of ripe blue grapes.
2. We clean it from greens. We remove burst and dried berries. It is not worth washing 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 bowl. The result should be a homogeneous mass. We 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 pierced finger. We send to a dark place with a temperature of 11-16 ° C.
5. The fermentation process will start immediately. To make it flow evenly, you need to stir the contents of the container 2-3 times a day.
6. The skins of the berries will gradually rise upward. They need to be removed immediately, otherwise the drink will go bad before you taste it.
7. After 10-12 days, the wort needs to be filtered using cheesecloth 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 make everything stand, pour the liquid into three-liter cans, install the 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, a sediment will appear at the bottom. We pour everything into new jars, filtering through cheesecloth, and repeat the infusion procedure.
11. After waiting again 4-5 days, and again filtering the liquid through cheesecloth, pour the finished drink into bottles.

From juice

Some might be surprised, but ordinary grape juice can be an excellent raw material for making homemade wine. It takes patience and punctuality to make a delicious drink with a stunning aroma. You will gain 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 in a darkened room at room temperature for three days. To keep the juice from turning sour, stir it every 8 hours.
2. The fermented mass must be squeezed out under pressure. If the appropriate equipment is not available, 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 can't find a glass container, you can use a wooden barrel. Stir the wort every 12 hours during this period. In order for the fermentation process to proceed normally, the container must be stored in a room with good ventilation or even outdoors.
4. When all the carbon dioxide is gone, add the 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 processing wine is to increase the resistance to the appearance of pathogens, which under normal conditions multiply rapidly and, thereby, spoil the drink. The simplest and, at the same time, the most effective way to combat such microorganisms is to heat the drink to a certain temperature.

The classic version of pasteurization involves raising the temperature of the drink to 60-70 degrees. Processing takes 15-20 minutes. The heat effect kills viruses, molds, yeasts and pathogens. In addition, in the process of pasteurization, the likelihood of acetic oxidation and bloom is reduced. The procedure is not complicated, but there are nuances that cannot be neglected. To know how to pasteurize wine, write down the correct procedure:

1. Cool the finished drink to a temperature of 10 ° C.
2. Fill a metal container with wine and place it on an electric stove.
3. Slowly heat the drink to 60-65 degrees.
4. Maintain the same temperature for 20 minutes, slowly stirring the contents of the container.
5. Remove the container from the stove and gradually cool the drink to its original temperature.
6. Pour into bottles, cork securely and store in a cool cellar with a temperature not exceeding 16 degrees.

Video

The videos below will tell you a lot about the preparation of the drink of the gods. After watching them, you will learn how to make your own homemade wine using various products. Original folk recipes will change your attitude to the process of making heady aromatic drinks. Listen to the advice of experienced professionals to avoid the classic mistakes.

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How to make homemade wine