4 simple recipes for making honeysuckle wine at home
Light acidity plus subtle aroma. Honeysuckle wine, made at home using a simple recipe, does not immediately show these characteristics. After the end of fermentation, several months pass. A winemaker who has shown patience can be proud of the result of his labor. You can invite all your friends to the home wine tasting.
Features of making wine from honeysuckle
The drink is made from quality raw materials. Ripe specimens are selected without signs of decay, traces of mold, damage. Pathogens in the wort will interfere with the fermentation process. Wine won't work.
The berries picked in their garden are usually not washed. If rinsed, then allow the moisture to completely evaporate before use. The fermentation tank is cleaned. No pathogenic microorganisms should remain on the walls.
Tips for a beginner winemaker:
- There are live microorganisms on the honeysuckle skin. They are called wild yeast. They are involved in the fermentation process. If the berries are not washed, you can make wine without commercial yeast. To increase the number of beneficial bacteria, honeysuckle for homemade wine is not harvested immediately after rain.
- Containers for dairy products, pickles are not suitable for wine. There are many microorganisms on its walls that impair the taste of an alcoholic drink.
- Sourdough from water, berries, sugar is mixed every day. Mold will form in the pulp if this is not done.
- The fermentation tank is filled with pulp by ⅔ volume. Leave room for the gas that is released during fermentation.
- Beneficial microorganisms work best at 20-25 ° C.
- Wine bottles are placed horizontally. The cork moistened with wine does not dry out.
How to make honeysuckle wine at home
In June, there are many things to do in the garden and garden area, it is difficult to carve out a free moment. If you have a simple recipe at hand, it will take little time to process the honeysuckle and make wine.
Professional recipe
This method is used if there are a lot of berries. The raw materials are sorted out before laying, washed, then poured into a large container, a little water is added. For 1 kg of the total weight, put 50 g of sugar. The berries ferment for 3 days.
They secrete juice. It is drained, the thick mass is wrung out. All liquid is poured into a fermentation vessel. Squeezes are poured with water for 3 days. On the 4th day, squeeze out. The juice that was obtained is added to the wort of the first pressing. Pour in 400 g of sugar, mix.
The mass wanders for a week. Then for each liter of liquid add 200 g of sugar. Fermentation lasts another week. Then the wine is filtered. Bring to readiness at a temperature of 10 ° C. Wine, ready to drink, brightens.
The easy way
The simplest recipe contains only 3 ingredients. Berries, granulated sugar, water. The proportions of raw materials are as follows:
- honeysuckle - 1 part;
- water - 1 part;
- sugar - ⅔ part.
The berries are crushed with a wooden crush, half of the sugar and all the water are added. Mix the berry mass, cover with a canvas napkin or two layers of gauze. At room temperature, the pulp ferments for about 4 days.
Signs of normal fermentation should appear in 6-12 hours. Their description:
- a hat made of foam, berries;
- hiss;
- sour smell.
If they are absent, then add sugar. Add no more than ⅒ of the total mass. On the 5th day, the pulp is filtered, the cake is squeezed out, the liquid is poured into a fermentation tank. They don't fill it up to the top. Leave room for gases that will be released during fermentation. Pour in ⅓ of the remaining sugar. A glove is put on the neck.
5 days pass. A little wort is drained from the bottle. Dissolve in it 60% of the remaining sugar. The resulting syrup is poured into a fermentation tank for the wort. They put the shutter. Sugar is added on the 5-6th day. The wort ferments for 1-1.5 months.
The end of the fermentation process is controlled.
Young wine is decanted through a thin tube, leaving a sediment at the bottom of the fermentation tank. Bottled it. It is poured under the very cork to reduce contact with oxygen. The drink is allowed to ripen. He is sent to a dark, cool room for 2-3 months.
Option without adding water
Take 2 kg of berries and 500 g of sugar. Honeysuckle is not washed. It is sorted out, removing spoiled specimens, crushed until smooth. Mashed potatoes are made using a meat grinder or blender. The mass is poured into a jar. The neck is closed with a canvas napkin, tied with a ribbon.
The fermentation tank is placed for 2-3 days in a dark, cool room. The berry mass should give off juice. It is decanted on the 3-4th day. The pulp is squeezed out. Add 1 tbsp to it. sugar, mix. After a day, it is squeezed out. The juice (wort) is poured into a fermentation vessel.
The pulp is thrown away. She gave everything. Pour the remaining sugar into the bottle. A glove is put on the neck. It rises if there is active fermentation. A month later it falls off. This is a signal that indicates the end of fermentation.
The honeysuckle wine is not ready yet. You can drink it in a month. In the meantime, it is carefully drained from the remainder through a thin tube. Bottled. Put away for storage.
Pouring from honeysuckle
It is easier for a novice winemaker to master the technology of making liqueurs from seasonal berries and fruits. Honeysuckle begins to sing in early summer. She does not crumble. It is easy to assemble. The berries are clean, so you don't need to wash them.
For homemade liqueur take:
- 4 parts of berries;
- 1 part vodka;
- ⅓ part of the water;
- ⅓ part of sugar.
Wash the honeysuckle if desired. Throw in a colander so that all the water is glass. Pour into a non-oxidizing (enameled) container. Pour in water. Add sugar. Cook. Control boiling. Remove from the fire when all the berries burst. Pour in vodka, you can moonshine.
Pour the mass into a jar. 3 weeks to insist. Place the container in the closet, closet. Sunlight negatively affects the processes occurring in the bank.
Strain the finished liqueur, run through a cotton filter, pour into glass bottles.
Terms and conditions of storage
The first 2-3 months, the bottles are checked for sediment. If it appears, the wine is poured into a clean bottle. Strain through a small diameter tube. Store homemade alcohol for 2-3 years at a temperature of 5-15 ° C... A dry cellar is the ideal storage for homemade wines. It has a constant temperature, humidity, and no natural light.
