It is known that any mistress tries for the futurePrepare the fruits and berries collected at the dacha. One of the many ways to use such necessary stocks is the production of house wine. And if you keep the technology, then in this alcoholic drink you can save all the flavors of the summer.
The period of ripening of the viburnum is September.But they collect it when it gets cold. After the first frost, the bitter taste of the berry becomes softer. She is torn, tied up in bundles and hung in lofts or verandas, so that the kalina is properly "beaten" by frost. The berries are not only useful, but also very tasty. From them prepare the most various dishes: seasonings, gravies, jam, jam, pastille, juice, wine, tinctures, liqueurs ... And now the promised recipe.
Homemade wine from the viburnum
Freshly picked berries need to be sorted,remove trash, stalk and, placing in cooked dishes, knead. Berries do not wash, so as not to wash off the necessary bacteria. Wine from the viburnum is made from the calculation: for 1 kg of raw materials - 200 ml of water (purified), 100 g of sugar and a little raisins.
Close the neck of the container with all the componentsa piece of gauze and leave for 3-4 days in a warm place for fermentation. At the end of the time, separating from the thick, filter the resulting juice and add water. Further on the 4th, 7th, 10th day, add sugar in small portions. Install a special cap on the neck with a water seal.
After about 4 weeks (when the process is overfermentation), wine from a viburnum is poured in other capacity that it was settled and has typed the taste. Completely ready wine is considered in a month. Such a wonderful drink can be stored for more than a year in bottles laid horizontally, in a room with a temperature of at least 5 aboutWith heat, which contributes to the preservation of the tremendous taste of wine.
Pouring from the viburnum
Festions are often accompanied by different alcoholhome-made drinks. Popular among them is also a liqueur - a sweet drink made from fruits and berries on alcohol (or vodka) with the addition of sugar. Its fortress is slightly higher than that of wine (18-20%). You can also prepare a low-alcoholic home-made liqueur. To do this, you need to fill the prepared bottle with debris and leaves cleaned with berries for 4/5 of the total volume. Cover with sugar to the brim, cover with gauze and leave for 5 days to mature on a sunny place. Periodically shake the container. When fermentation begins, the bottle must be removed to the dark place of the month for two. A bowl of viburnum without vodka is ready! Next, strain the drink, pour into a suitable container and tightly cork.
Now, using our recipes, you can also cook at home at home excellent wine or wine from the viburnum.
