Hawthorn berries contain enormous amounts of vitamin C, other useful substances Therefore, jam and juice are often prepared from its berries. Hawthorn wine at home is no less popular, especially since the recipe is simple and consists of available ingredients.
There are quite successful recipes for wine made from dried berries, which results in a dark brown, rich drink. The optimal proportion is a kilogram of berries per 10 liters of water. But the most successful wine is made from frozen hawthorn, so it is better to pick the berries at the beginning of winter. You can also pick fresh berries and put them in the freezer for half a day.
What ingredients are needed to make good hawthorn wine?
- About 10 liters of clean water, or boiled.
- At least 5 kg of hawthorn.
- Approximately 4 kg of sugar, more possible (to taste).
- 200 g of any raisins or wine yeast.
A successful recipe for aromatic hawthorn wine
When wine is prepared without yeast, it is worth preparing the starter in advance. Take unwashed raisins, put them in a jar, add 100 g of sugar and add 400 ml of water. The jar is covered with gauze and placed in a warm place. When foam, hissing, and the smell of fermentation appear, the starter is ready. The process usually takes about 4 days.
1. The berries need to be sorted and placed in a container, preferably glass.
2. Dissolve a kilogram of sugar in water, and then pour it over the hawthorn. Please note that at least 1/4 of the space must remain free.
3. The starter is added to the berries directly along with the raisins; the second option is to add high-quality wine yeast.
4. Place a water seal on the glass container (if it is missing, replace it with a medical glove, in which a hole must be made in the finger). All this must be kept warm (from 18°C) for at least 3 days for fermentation to take place. It is advisable to stir the wort and shake it daily.
5. Then the water seal is removed, 1 liter of wort is drained separately, 2 kg of sugar is diluted in it, this is poured back into the common container for further fermentation.
6. After a week, you need to strain the hawthorn wine, use gauze. You should squeeze the berries well and add another kilogram of sugar to the drink using the technology described above.
7. It remains to close the container with a water seal and leave for 30-45 days.
8. As soon as the wine brightens, the shutter stops releasing bubbles, sediment appears, the young wine should be poured carefully, without shaking.
9. Then you will have to age the hawthorn wine for at least 3 months, preferably six months, in a dark and fairly cool place, where the temperature is between 6-16°C. It is necessary to pour it monthly, leaving sediment.
Hawthorn is a unique berry. It makes excellent compotes, preserves, marmalade and medicinal tinctures. If you have a rich harvest, you can make wine from hawthorn.
- It is better to use berries collected after frost, as they are more juicy;
- if the hawthorn was collected before frost, it must first be placed in the freezer for several hours;
- The berries should not be washed, as there are microorganisms on their surface that cause fermentation.
Hawthorn wine can be prepared all year round from dried fruits. The drink is dark brown in color and has a rich taste. In this case, fewer fruits are required. The optimal amount is 1 part hawthorn and 10 parts water.
Classic recipe
To make hawthorn wine at home you will need:
- ripe hawthorn berries – 5 kg;
- boiled water – 10 liters;
- granulated sugar – 4 kg;
- unwashed raisins – 200 grams.
In the process of making wine, the following sequence of actions should be strictly followed.
1. 3-4 hours before the start of the wine making process, you need to prepare the starter. Place unwashed raisins in glass jar. Add 50–100 grams of granulated sugar to it. Then pour 300-400 ml of water into the jar with the ingredients. Cover the container on top with a piece of clean gauze or cloth and place in a warm room. The starter is definitely ready if it sizzles, foams and there is a slight characteristic smell of fermentation.
2. Sort out the hawthorn berries and pour them into a glass container, which we plan to use for fermentation.
3. Dissolve 1 kg of granulated sugar in 10 liters of boiled water. Pour the resulting liquid into the hawthorn berries so that 25% of the free volume remains.
4. Pour the prepared starter along with the berries into a fermentation container.
5. Place a water seal or a medical rubber glove with a small hole in the finger on the container. Leave it for 3 days in a warm place with a temperature range from 18 to 24 degrees Celsius. During the fermentation process, it is recommended to stir or shake the wort daily.
6. After 3 days, remove the water seal and carefully pour a liter of liquid into another container. Pour 2 kg of granulated sugar into it and stir thoroughly. Pour the mixture back into the fermentation container and reinstall the water seal.
7. After 7 days, pass the wine through a piece of gauze. Squeeze the berries thoroughly and remove. They will not be of use to us in the future.
8. Pour 1 liter of wine into a separate jar. Pour 1 kg of sugar into it and stir well. Pour the sugar syrup into the main part of the wine. Close the container with a water seal and leave for 30–45 days until the end of the fermentation process.
9. If more than 55 days have passed and the fermentation process continues, you should carefully drain the wine through a straw into a separate container. The sediment must not be touched.
10. The young hawthorn wine is ready, the shutter has stopped releasing bubbles, the liquid has brightened, and a sediment has formed at the bottom of the container. Then drain it from the sediment through a thin tube without shaking.
11. Sweeten to taste, if required.
12. Pour the hawthorn wine into a jar for aging. The vessel should be filled to the top to prevent contact with oxygen. Close the container hermetically. If sugar was added, keep the wine under a water seal for an additional 7–10 days.
13. Aging the wine for about six months in a dark, cool place (refrigerator or basement). At least once a month, drain the drink from the sediment. When sediment stops appearing, pour the wine into bottles and close tightly.
The output is 8–10 liters of homemade wine with a strength of 10–12 degrees. When storing the drink in the cellar, the shelf life is 3 years.
Ready-made hawthorn wine differs from store-bought analogues. It has a rich and unique taste, as well as a healthy natural composition.
Benefits and harms
The beneficial properties of wine are based on the composition of hawthorn berries. They contain many important microelements, including pectins, flavonoids, tannins, carotene, vitamin C, thiamine, riboflavin. Wine nourishes the body fatty oils, fructose, natural sugars and acids. The main benefits of hawthorn berries include a healing effect on the heart and blood vessels. Small doses of wine are useful for tachycardia, hypertension, arrhythmia. It can accelerate blood flow in the coronary vessels and maintain cardiac tone.
But it is worth remembering that hawthorn and wine made from it can bring both benefit and harm. Drinking hawthorn wine in large quantities can lead to a severe decrease in blood pressure and heart rhythm disturbances. Excessive doses provoke vomiting, spasms in blood vessels and intestines. During pregnancy and breastfeeding, it is not recommended to consume hawthorn, dishes made from it, and especially wine.
When making wine at home, it is better to use frozen berries, and if there are none, it is recommended to place freshly picked fruits in the freezer until completely frozen.
Homemade hawthorn wine is an affordable recipe that does not require complex ingredients.
Homemade hawthorn wine
Ingredients:
- hawthorn berries – 3.9 kg;
- water – 7.9 l;
- sugar – 2.6 kg;
- wine yeast – 10 g.
Preparation
After sorting through the unwashed hawthorn berries, place them in a glass bottle, where hawthorn wine will subsequently be prepared. Dissolve half a kilo of sugar in boiled water and pour the solution over the berries.
Dissolve wine yeast in 70 ml of water at a temperature of no more than 38 degrees. Stir the mixture for 15 minutes, and then pour into the bottle. We put a water seal on the bottle and put it in a warm place for three days. At the same time, periodically shake the wort. After three days, remove the water seal from the bottle and pour a liter of wort into a separate container, where we dilute it with 1.2 kg of sugar. Pour the mixture into the main container and seal with a water seal. After a week, strain the wine and remove the squeezed berries. For greater fermentation, add the remaining sugar and seal the bottle with a water seal. The end of fermentation will occur in 45-55 days. By this time, the wine will lighten and can be bottled for aging.
If you want to repeat Home wine from hawthorn without yeast, then use about 170-180 grams of unwashed, repeating the technology described above.
The aroma of autumn... How to understand this definition? First of all, the thought of a rich harvest comes to mind - the collection of late fruits, vegetables, and berries. This is the smell of sauerkraut, the crunch of soaked, sour cucumbers and, of course, the fermentation of wine must. Along with the traditional production of this low-alcohol drink from grapes, the use of other raw materials is quite popular. Let's look at how hawthorn wine is made. This article provides a classic recipe - from berries, and another, not quite ordinary technology - processing fresh and dried flowers of this tree.
Fruit preparation
Fully ripe berries are used for fermentation. Often, in order to obtain a richer taste, the fruits are dried. Dried berries are also suitable. Then thrifty owners, who have made preparations for future use in the fall, can make a fresh, light and healthy drink at any time of the year. So, before starting work, select raw materials. Discard all damaged, empty berries. Pay attention to see if there are fruit aphids inside them. In this case, it is undesirable to use berries. There is no need to wash fruits before processing. Remove leaves and wood sticks from the mixture. The presence of tails on the berries is allowed.
Fermentation stage
Homemade hawthorn wine is prepared using conventional technology:
- Crush the ripe berries and pour warm sugar syrup.
- After five days of active fermentation, pour the strained liquid into a bottle, remove. The wine should be kept in a warm room for the first five days, and then in a cool room for another 15-20 (until the signs of fermentation stop).
- Carefully drain the liquid, leaving any sediment at the bottom.
- Place the bottle in a cool room for ripening.
- Drink the drink cold in small doses.
You can make the wine more tart and strong by slightly changing the technology.
How to make fortified or “fancy” wine from hawthorn?
The usual taste of a drink can acquire completely new properties. Wine is also made from hawthorn (berries) with the addition of additional components. In addition to combining with fruits (apples, pears, plums), citrus fruits are often used as a refreshing ingredient. They impart a special, tart “note” due to the specific characteristics of the peel. In addition, wine is produced with a higher alcohol content. To do this, after the first filtering, additional sugar syrup is added to the base solution, and the concentration of sand in it should be twice as high as the original one. With this technology, an additional fermentation run is carried out and only then the wort is filtered and placed in a cool place.
Hawthorn wine is considered a kind of medicine. After all, it has a beneficial effect (of course, in moderate doses) on the cardiovascular and hematopoietic systems of the body. Another drink made from flowers also has special properties. Below is a detailed recipe making a lung, a refreshing “nectar”.
Making homemade wine from flowers. Preparatory stage
The amazing aroma and taste of this drink is not familiar to everyone; it is somewhat reminiscent of fruit cocktail with notes of honey. First you need to stock up on raw materials. When collecting flowers with pinkish petals, follow these rules:
- avoid areas where trees grow along large roads and highways; it is better to collect raw materials in forest or rural areas;
- collect flowers in dry, sunny weather to avoid moisture in the flowers;
- raw materials can be prepared for future use by drying them in shady areas, spreading the mass in a thin layer and covering it with gauze on top.
So, we prepare wine from hawthorn in a different way at home. The recipe is modified by replacing the berries with flowers.
Light drink technology
From hawthorn "Flower"? Carry out the work following these steps:
- Pour 4.5 liters of fresh flowers or 70-80 g of dry raw materials into a gauze or nylon bag and place it in a 5-6 liter pan.
- Pour 4 liters of boiling water into a container.
- Place the pan on the fire and cook for 15 minutes.
- Decant the liquid into a 10-liter enamel bucket, carefully squeezing the bag.
- Pour 1 kg of granulated sugar into the broth and stir until smooth.
- Cut the peels from 2 lemons and 2 oranges, chop them and pour them into a bucket. Squeeze the juice there.
- Cool the wort to room temperature and stir in a glass of strong black tea leaves and a culture of wine yeast (fermented residue from any wine - 0.5 glass).
- Cover the mixture tightly with a lid and leave to ferment in a warm place for 4-5 days.
- Carefully pour the liquid into a bottle (10 l) and fill it up to the hangers with boiled water.
- Seal the container with a stopper with a gas outlet tube. The wine should ferment in a cool room (usually for 10-15 days).
- Age the wine for 3 months.
Enjoy the wonderful taste and aroma!
What raw materials are not used in winemaking! In addition to traditional grapes, wine recipes include options for preparing drinks with different fruits, berries, and melons. Do you know that you can make wine from hawthorn at home, or do you consider the berries of the bush to be only a component of folk medicinal products or bird food? Today we will talk about the benefits and harms of wine from ripe hawthorn fruits and learn how to make intoxicating wine with your own hands.
Hawthorn wine: benefits and harm to the body
The healing properties of wine are based on the composition of hawthorn. Red berries contain pectins, flavonoids, tannins, carotene and some elements of the periodic table in abundance - cobalt, copper, phosphorus, magnesium, zinc, molybdenum. Among the vitamins, the raw material contains riboflavin, thiamine, vitamins P and C.
What other benefits does hawthorn wine bring to humans? As a food product, it saturates the body with fatty oils, fructose, natural sugars and organic acids (mainly citric, malic, succinic). Such a well-thought-out composition by nature allows you to drink this wine even with diabetes.
The main benefit of hawthorn berries as a component of wine is therapeutic effects on cardiovascular system. In reasonable doses, the drink improves the condition of tachycardia, hypertension, arrhythmia, accelerates blood flow in the coronary vessels and maintains the tone of the heart muscle.
But no matter what benefits wine from hawthorn fruits brings, you should always remember about the possible harm from drinking it. Abuse of the drink leads to an abnormal decrease in pressure and introduces dissonance into the heart rhythm. Its harm is especially felt by hypotensive people - people with low blood pressure. In large doses, the raw material causes vomiting, spasms of blood vessels and intestines.
During pregnancy and lactation, drink intoxicating drinks and eat berries pure form and it’s not worth it at all - it can cause harm to an unborn child or newborn.
Common recipes for hawthorn wine
To make delicious homemade hawthorn wine, you first need to pick a sufficient number of berries. It is recommended to collect raw materials fresh, slightly frozen, in late autumn or after the first frost. Fruits picked before the cold snap are placed in the freezer overnight, and the next day they prepare wine. You can also use a dry product (the color of the wine will be darker, the taste and aroma will be more intense).
The simplest recipe
At home, healing hawthorn wine is prepared from the following ingredients:
Homemade wine production from frozen hawthorn is covered in detail by the recipe:
- Unwashed fruits are placed in a bottle and filled with syrup (0.5 kg of sugar is dissolved in small quantity boiled water);
- Wine yeast is diluted with warm water (38°C, 70 ml) and added to the berries after 15 minutes;
- The jar is sealed with a water seal and kept in warm conditions for 3 days, shaking the contents periodically;
- On day 4, the wort is poured into another container and 1.2 kg of sugar is dissolved in it. The grounds are poured into the first container and a water seal is installed for a week;
- The wine is filtered, the berries are squeezed out and thrown away, the liquid is sweetened with the rest of the sugar and the bottle is sealed again with a water seal.
Fermentation lasts 45 – 55 days. During this time, the wine brightens, and at the end of winemaking it is bottled for maturation.
Option without yeast
If, when preparing wine from hawthorn berries, you decide to do without yeast, replace them with unwashed raisins (170 g). Next, follow the technology described above.
Hawthorn with lemon
An amazing homemade wine with a citrus note from ripe hawthorn is easy to make according to a recipe whose ingredients are:
- Water – 4 l;
- Berries – 2.4 kg;
- Sugar – 1.2 kg;
- Lemon – 170 g;
- Wine yeast – 10 g.
In this case, the hawthorn is washed and placed in a container along with the lemon peel. The workpiece is cooled, kneaded and the fruits are squeezed out. Citrus juice is mixed with sugar and yeast and the mixture is poured over the berries. The composition is thoroughly stirred and placed in a warm place until the end of fermentation. The finished wine is poured into glass bottles and kept for 4 months before the first tasting.
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