A simple recipe for making wine from serviceberry

Irga is a shrub that is widespread in various territories of the Russian Federation. Externally, serviceberry berries are identical to dark currants; they are used in winemaking. For this purpose, only ripe and even overripe berries are consumed without any defects or rottenness. Anyone can make wine from serviceberry at home. This does not require special knowledge in winemaking, you only need to know certain characteristics of the bush and the recipe for making wine.

Berries that match your personality

A simple recipe for wine from serviceberry at home has some difficulties that must be taken into account. The first difficulty is obtaining juice from serviceberry - if you use a juicer for this, you can get a product that is more like jelly than juice.

The second problem is the weak sugar content and acidity. Making wine from shadberry requires more sugar than drinks from other berries. It is also important to acidify the wort. For the best fermentation, you need to use raspberry, grape or currant starter. It can be included in the prepared wort, which has not started the fermentation process for a long time.

Before making wine from serviceberry, you need to prepare a starter from the following ingredients:

1 cup of sugar;
2 cups of grapes, currants or raspberries;
1 glass of water.

The berries do not require any processing, you only need to remove the tops and leaves. Mix the prepared raw materials with sweet sand, then add water and mix until smooth. Cover the container with the starter with a gauze-cotton or nylon lid. Place the container in a dark and warm space for 5 days. After infusion, you need to drain the juice from the container and squeeze out the berries. The resulting starter can be used to make wine from serviceberry.

How to make wine from serviceberry

The traditional recipe for wine from serviceberry involves the introduction of the following components:

0.5 kg of sugar (the amount may be more, it all depends on taste preferences);
3 kg serviceberry;
1 liter of unstained water;
50g raw raisins (a source of feral yeast).

First you need to chop the berries, place them in an enamel pan and heat to 60 degrees. Then remove the container from the stove, cover with a lid, leave for a day, and then squeeze out the juice. To do this, use gauze folded in 2-3 layers. The pulp can be thrown away, since wine only requires the juice of the berries.

Dilute the juice with water, add sugar and raisins. Stir the composition until the sweet crystals dissolve and place in a container in which the fermentation process will take place. It cannot be completely filled with the composition; it is necessary to leave approximately 20-25% of the free space to form foam with carbon dioxide.

Close the container with a water valve or use an ordinary rubber glove with a punctured finger. Place the composition in a black space at a temperature no higher than 26 and no lower than 18 degrees. Approximately on the first day, you can monitor the beginning of fermentation. After 4 days, you need to drain part of the composition, dissolve 400 g of sugar in it and pour it back into the container. After another 5 days, the procedure is repeated. Fermentation takes from 20 to 60 days, the duration of the process is affected by temperature and yeast activity.

If fermentation continues for a very long time (more than 50 days), the wine can become very bitter. To avoid this, it must be removed from the sediment and re-closed with a water seal for the upcoming fermentation.

At the end of fermentation, the wine is drained without disturbing the sediment. If desired, the wine can be sweetened with sugar or diluted with vodka (2-15% of the total size). Wine of higher strength is stored longer, but loses its rich aroma.

During the first 4 months of storage, young wine must be filtered to remove residual sediment. Then pour into bottles and seal tightly with a lid. If the production design has not been disrupted, the wine can be stored in a cool place for up to 5 years, but not more. Its strength will be about 12%, the color is red with purple splashes. The highlight of this wine is its tart-sweet taste.

Homemade wine from shadberry simple recipe

Not everyone understands how to create wine from serviceberry. The most labor-intensive action is considered to be obtaining juice. But wine made from serviceberry without pressing the juice is also vital and is not inferior in taste to drinks made from other berries. This wine can be prepared using the following ingredients:

1 kg of berries;
liter of water;
0.6 kg sugar.

Wine from serviceberry without pressing the juice is quite simple to prepare. The berries do not require preparatory washing; they need to be kept in the refrigerator for a couple of days, and then kneaded with your hands. First you need to prepare a starter from sugar and berries (200 g and 100 g). Then mix it with water, remaining berries and sugar. Cover the container with the composition with a glove. After 3 days, you must strain the composition, add a small amount of sugar with water and leave to infuse again.

When the fermentation process is stopped (approximately 1 month), the wine must be removed from the sediment. Store the filtered wine for another 3 months in a cool place, strain again, and pour into separate containers. Storage takes place in the refrigerator or cellar.

Serviceberry berries are perfectly suitable for making wine. It is only important to know the individuality of the berry. The process of making wine does not have any specific features, so it can be created independently at home. Wine from serviceberry comes out unusually fragrant and tasty.

DIY homemade wine from shadberry

Irga is a shrub growing in the southern regions of Russia; its berries resemble black currants. If you don’t understand how to process the collected collection of these low-juicy fruits, I suggest making wine from serviceberry at home. The result is a fairly tasty drink with a slight smell of the initial raw materials. We will look at the correct manufacturing technology and recipe below.

Only mature and overripe shadberry without signs of spoilage, rottenness or mold is suitable for winemaking. The berries must be carefully sorted, removing defective ones. The taste of the wine depends on the careful selection. Containers in use should be sterilized with steam, then wiped dry with a clean cloth. The main problem is that shadberry does not produce juice well, so heat treatment of the fruit is first required.

Ingredients:

serviceberry berries - 3 kg;
sugar - 400-500 grams per liter of juice;
water - 1 liter per liter of juice;
unwashed raisins – 50 gr.

Raisins are needed as a safety net as a source of feral yeast, in case the high temperature destroys the yeast on the skin of the serviceberry. The amount of sugar depends on how sweet the wine needs to be. First, I advise you to add it as in the recipe, and sweeten it to taste after fermentation.

Serviceberry wine recipe

1. Grind the berries using any easily accessible method, heat in an enamel pan to a temperature of 50-60°C, turn off the heat, cover the pan with a lid. A day later, squeeze out the juice. The easiest way to create this is through several layers of gauze. You can throw away the cake; it is no longer needed.

2. Dilute the serviceberry juice with water in equal proportions, add raisins and sugar at the rate of 200 grams per 1 liter of juice (water is not taken into account). Stir the purchased wort until the sugar dissolves and pour into a fermentation container, for example, a jar or bottle. Fill to a maximum of 75% of the size, so that there is space for foam and carbon dioxide.

3. Place a water seal of any design on the container or a honey glove with a hole in one finger (pierce it with a needle). Transfer the wort to a dark, warm space (18-26°C) or cover. A day later or earlier, signs of fermentation will appear: foam on the surface, bubbles from the water seal (the glove will inflate). This means that the process is proceeding normally.

Water seal designs for wine, mash and beer

After 4 days, add a new portion of sugar (100 grams per 1 liter of original juice without water). It is necessary to open the container, separately pour into twice as much wort as you plan to add sugar, mix both ingredients, pour the purchased syrup back into the wine and close with a water seal. After 5 days, repeat the function, adding another portion of sugar (100 g/liter of untainted juice).

Depending on the temperature and yeast activity, homemade serviceberry wine ferments for 20-60 days.

If fermentation continues longer than 50 days, the wine must be carefully drained from the sediment, then again placed under a water seal for further fermentation, otherwise a bitter aftertaste may appear.

4. After the end of active fermentation (the water seal does not release bubbles or the glove has deflated, sediment has formed on the day, the drink has become lighter), pour the wine through a straw into a clean container, without touching the sediment on the day.

Test the taste, you can sweeten it with sugar (at your discretion) or fix it with vodka (alcohol) - 2-15% of the size. Fortified wine stores better, but loses some of its flavor.

Fill storage containers to the top with young wine (preferably to prevent contact with oxygen), seal tightly and place in a black, cold (6-16°C) space for 3-6 months for maturation, which significantly improves the quality of the wine.

During the first 2-4 months, at first once every 20-25 days, later less often as a layer of sediment of 2-4 cm appears, filter the drink by pouring it through a straw. After maturation, the wine can be bottled and hermetically sealed.

If the production technology is fully followed and stored in the basement (refrigerator), homemade serviceberry wine does not spoil for up to 5 years. Strength – 10-12%. The drink is red with purple in color. The sweetness depends on the amount of sugar added, but in any case, the taste has notes of astringency, which are the distinctive personality of this wine.

Top 5 best recipes for homemade wine from serviceberry. How to prepare a drink without the help of others?

Irga is not popular in home winemaking. But this does not mean that the berry is not suitable for wine production. The drink from it is not only tasty, but also healthy. Preparing it is not difficult, just follow the recipe and technology.

What kind of berry is this anyway?

Irga is a shrub up to 2-2.5 m high, its habitat is the south of Russia. The berries are similar to dark currants, both in appearance and in certain colors of taste. They are small in size (8-15 mm), covered with blue, tender skin on top. The berries grow in clusters of 8-12 pieces; the skin has a light waxy coating.

They contain a huge amount of necessary substances:

natural sugar;
pectin;
ascorbic acid;
flavonoids;
mineral salts;
tannins;
cellulose;
antioxidants.

Common manufacturing recipes

Only ripe or slightly overripe berries are suitable for production . It should not show signs of deterioration, mold or damage. Irga is often used together with other berries, because a small amount of juice comes out of it alone. The fruits are not so juicy and difficult to squeeze. Mixing with another juice solves this problem.

Is it possible to use frozen shadberry? Because wine is a product of the work of natural fungus on the surface of the berries, a frozen drink (which means with frozen fungus) will be obtained under two criteria:

When additional yeast is added. This could be another unfrozen berry, ready-made yeast, raisins.
You can prepare not wine, but a tincture or homemade liqueur with the addition of alcohol.

Traditional method without yeast

For it you will need:

irga – 3 kg;
sugar (based on the final size of the juice) – 400-500 per liter;
water – 1 liter per liter of juice;
unwashed raisins – 50 gr.

Raisins are used to obtain {live} yeast and carry out the normal fermentation process. Manufacturing stages:

Chop the berries, place in an enamel pan and heat to 50-60 °C. Finish heating, cover with a lid and leave for a day. The next day, you can squeeze the juice out of the mass. It is convenient to use folded gauze. Throw away the cake; it won't be needed.
Dilute the juice with water in equal parts. Add raisins, sugar (200 grams per liter of juice, without water). Mix everything thoroughly and pour into a fermentation container. It should be filled no more than 75% of the total size, the rest of the space is for carbon dioxide and foam.
Install a water seal or a medical glove. Place the bottle in a black, warm (at least 18 °C) space, or cover it with a cloth (A collection of different and interacting tissues form organs) from light. After a day, signs of incipient fermentation (foam, bubbles) will be noticeable.
After 4 days, add more sugar (100 grams per liter of juice). To do this, you need to drain a little wort, dilute sugar in it and pour the syrup into the bottle. Close with a water seal.
After 5 days, add more sugar (100 grams per liter of juice), using the same method.
The fermentation period varies from 20 to 60 days. It all depends on the temperature and the activity of the yeast. If the process lasts more than 50 days, the wine should be separated from the sediment (decanted) and left for further fermentation.
You can tell that fermentation has ended by the absence of bubbles in the water seal (or air in the glove) and the presence of sediment on the bottom. Carefully pour the wine, separating the sediment.
Try it. If desired, sweeten or fix with alcohol.
Fill the storage container to the neck (to prevent oxygen from entering) and seal. Place the bottle in a black, cold (up to 16°C) space for 3-6 months. At this time, the maturation process takes place, which improves the properties and taste of the wine.
At first (2-4 months), the wine is combined once every 20 days. Then, after a sediment of 2-4 cm appears.
At the end of ripening, pour the finished drink into bottles and close.

The wine for this recipe has an alcohol content of 10-12%, the sweetness varies depending on the added sugar. The drink can be stored for up to 5 years.

How to create jam?

For production you will need:

jam – 1.5 kg;
water – 1.5 l;
sugar (optional) – 250 g;
raisins – 1 tbsp. l.

The amount of sugar varies depending on the initial sweetness of the jam. Maybe there won't be any need to sweeten it. Raisins are consumed unwashed, so wine yeast is retained on their surface to begin fermentation. When using old jam, this is important.

Manufacturing process:

Mix jam and warm water (30 °C), in proportions 1:1. Add raisins. The taste of the wort should be sweet, but not cloying. Sweeten if necessary.
Pour the wort into a clean container. Fill no more than 2/3 of the size. Place a glove over the neck or create a water seal.
Place the bottle in a black, warm space (at least 18 °C).
After 4 days, add sugar (50-75 g). This is done in the same way as in the traditional recipe, combining part of the wort with sugar.
After 4 days, add another portion of sugar.
Fermentation takes 25-60 days, depending on the criteria. At 50 days, you need to remove the wine from the sediment to avoid bitterness. After filtration, put it on further fermentation.
When the fermentation process is over, the young wine needs to be strained. Pour into new containers, seal and leave in a dark, cool place for 2 to 6 months. As sediment occurs, it should be removed.
The finished drink is poured into a small container and served to the table.

With currants

Recipe for wine from serviceberry with currants:

Squeeze the juice from the berries, mix it in random proportions, depending on the taste.
Boil sweet syrup in the proportion of 2 liters of water to 1 kg of sugar. Dilute the juice: per liter you will need 2 liters of syrup.
Pour everything into a fermentation bottle and install a water seal.
The approximate fermentation period is 1-1.5 months. Then, the young wine is bottled and placed in a cold cellar to infuse.
The finished wine is tasted after about six months.

With added yeast

This recipe works well when using frozen berries.

Ingredients:

3 kg of berries;
1.8 kg sugar;
juice of 4 lemons;
6 liters of water;
1 tsp pectin enzyme (optional);
1 SO2 pill (optional);
yeast feed;
wine yeast.

Manufacturing process:

Squeeze the juice from the serviceberry and pour it into a container for fermentation.
Add sugar, lemon juice, water, sulfur dioxide pill.
Cover with gauze and leave for 12 hours.
Afterwards, add pectin enzyme and leave for another 12 hours.
Add wine yeast and fertilizing for them. Leave for 5 days, stirring frequently (2 times a day).
After this period, strain the wort and return it to the original container. Leave for another day.
Remove the wine from the sediment, pour into a clean container and install a water seal.
After 10-14 days, add water or juice to the neck of the bottle and install a water seal. Leave for another 2 weeks.
Remove the wine from the sediment again, pour it into a clean container, and install a water seal. Leave for a month in a dark, cool place.
Pour into bottles and place in the cellar to infuse. The ripening period is six months.

As a result, dry wine of the highest quality comes out. The taste properties improve as the shelf life increases.

We invite you to watch a video instruction for making wine from serviceberry with the addition of yeast:

Sugarless

The recipe will appeal to lovers of a dry, sour drink. The number of ingredients is small, in equal proportions:

water;
serviceberry berries.

Manufacturing:

Wash the berries, squeeze out the juice and dilute with water.
Leave the container with the wort open for 3 days.
Filter through cheesecloth, pour into a bottle, install a water seal and place in a warm space for fermentation. It lasts from 1 to 2 months.
Afterwards, the wine is bottled and stored in the cellar for about six months for final maturation.

Making wine from serviceberry at home is not difficult. All recipes use available ingredients, the process does not take much time and is not technically difficult. Even a novice winemaker can repeat it.

Saskatoon wine - the best recipes for a rich homemade alcoholic drink

Alcoholic drinks are presented in a wide range on store shelves, but not all of them have the same pleasant taste and quality as homemade wines. That’s why almost everyone decides to create wine from serviceberry, a berry that looks very similar to blackcurrant on the outside.

How to make wine from serviceberry?

The berry is widespread in mid-latitudes, tolerates severe frosts well and is very useful. It’s easy to create wine from serviceberry at home, and the drink will be natural and fragrant. The main thing is to follow the main principles of the process, which are as follows:

Make syrup from water and sugar, boiling them for about 15 minutes.
The berries are crushed and left for a day to release the juice, which is then squeezed through cheesecloth.
Syrup is added to the juice and left to ferment.
The wort is poured into vessels with a narrow throat, which is sealed, but they certainly leave space for a tube, one end of which is lowered into the container, and the other into a glass of water.
Remove the vessel to a warm space. The fermentation process can last for 2-3 weeks. You can easily tell that it is complete by the lighter color of the drink. Another option is to place a glove on the throat of the vessel and throw in the wort until it deflates.
The drink is filtered and poured into unstained bottles. They are sealed and opened only after 3-4 months.

Homemade wine from serviceberry - a simple recipe

The berry is rich in vitamins, tannins and carotene, so it is recommended for those who have difficulties with the cardiovascular and digestive systems. Wine can be consumed as a dietary drink or an anti-inflammatory agent. There is a very simple recipe for wine from serviceberry; for this, only unsullied and unspoiled fruits are chosen.

berries – 2 kg;
sugar – 1 kg;
water – 2 l.

Prepare syrup from water and sugar, cook for 15 minutes until thickened.
Squeeze the juice from the berries. Prepare the wort, in other words, mix the juice with syrup.
Place the container and wait until the fermentation process ends in 2-3 weeks.
Pour the wine from the serviceberry into unstained bottles.

Wine from serviceberry without juicing

Of all the steps in making wine, the most difficult is squeezing the juice, because the berries are not very juicy. Almost all novice winemakers tend to skip this process; there is a special recipe that allows you to create wine from serviceberry without pressing. If you follow it, you can get a drink that is in no way inferior to wine produced by the usual method.

berries – 1 kg;
water – 1 l;
sugar – 600 g.

The berries are placed in a container, which is stored in the refrigerator for 3 days. After the expiration date, take it out and knead it with your hands.
The fruits are transferred to a suitable vessel, where wine yeast, sugar and water are added.
The container is closed with an aqua seal and again left for 3 days.
The drink is filtered from the pulp. The berries are poured with water and left for 12-18 hours.
After 3 days, filter again, separate the cake and pour in the water that has been infused after the first crushed berries. Stop fermenting for 2-3 weeks.
Strain the fermented wine through cheesecloth into a clean bottle.
Seal the bottle and keep in a cool place for about 3-4 months. Then pour into containers.

Wine from serviceberry and currants - recipe

If the traditional recipe seems very ordinary, then the drink can be varied by adding other berries. The wine made from serviceberry and reddish currants is especially rich. It should be noted that the ordinary drink is very sweet, and therefore belongs to the dessert group. To remove the cloying quality that characterizes serviceberry wine, the recipe includes the addition of berry juice.

serviceberry juice – 500 ml;
currant juice – 500 ml;
sugar – 1 kg;
water – 2 l.

Syrup is made from water and sugar. Squeeze the juice from the berries and combine both parts.
The wort is poured into bottles with aqua seals and left to ferment.
Strain the drink through cheesecloth and bottle.

Saskatoon wine without sugar

What amount of sugar to add to the wine is determined by the personal wishes of the winemaker, since even without it the drink comes out very rich. Some people prefer dry shadberry wine made without adding sugar. The best storage space for homemade drinks is a cellar, where bottles are stored in a lying position.

berries – 1 kg;
water – 1 l;

Sort the berries and squeeze out their juice. Pour water into it.
Drain the liquid into a bottle, leave to ferment for 3 days, then filter through cheesecloth.
Install a water seal and place in a warm space for a month.
Pour the shadberry wine into unstained containers. It is recommended to use it after a few months.

Wine made from serviceberries and raisins

If desired, you can make homemade wine from serviceberry without yeast with the addition of raisins. The development remains constant, only the quantity and composition changes. But the effort spent will not be in vain, because the taste of the wine will only improve. It is best to use golden-colored raisins, which will give the drink a unique taste.

berries – 2 kg;
raisins – 450 g;
water – 2 l;
sugar – 1 kg.

Create a syrup from water and sugar.
Squeeze the juice from the berries, add raisins and syrup.
Raisins are finely chopped or passed through a meat grinder. It is removed from the wort 5 days later than the shadberry, which is removed after 3 days.
Filter the wort, install a seal and keep warm for a month.
Strain the wine from serviceberry berries and raisins and bottle it.

Raspberry and serviceberry wine

Raspberries are good not only for improving the taste of wine, but also as an additional starter. As a last resort, it will be needed if fermentation does not occur within 3-5 days. But to a greater extent they use mixing of two types of berries. To create homemade wine from serviceberry, you need to painstakingly sort out the berries, and use wooden devices for squeezing, then the berries will not enter into foreign reactions.

irga – 2 kg;
raspberries – 2 cups;
water – 2 l;
sugar – 1 kg.

Create a syrup from water and sugar. Pour it over the serviceberries and raspberries.
Stir, put in a warm place, install the shutter and leave for a month.
Strain the wine from serviceberry and raspberry berries and pour into containers.

Wine from serviceberry and cherry

Cherry is perfect as an addition, because the berry is used not only for jam, but also for wine. To make wine from serviceberry at home successful, it should be prepared from ripe fruits. To wash or not to wash berries is a controversial issue. Some winemakers believe that natural yeast is washed away, but at the same time it is unacceptable to leave the berries stained.

serviceberry - 1.5 kg;
cherry – 0.5 kg;
water – 2 l;
sugar – 1 kg.

Create a syrup, pour it over the shadberry and cherries.
Put it in a warm place, put the shutter on and keep it for a month.
Strain the delicious wine from the serviceberry and pour into containers.