Sea buckthorn wine: 4 recipes at home

There are legends among amateur winemakers about the necessary properties and taste of sea buckthorn wine. A good aged drink has a stunning aroma of tropical pineapple, a mild taste and a rich orange color. Despite the fact that the manufacturing process is very labor-intensive, the result will exceed all your expectations.

Also prepared from sea buckthorn: liqueurs, tinctures, liqueurs

1 Homemade sea buckthorn wine
2 Sea buckthorn wine regular recipe
3 Sweet dessert wine made from sea buckthorn
4 Sea buckthorn wine traditional recipe

Homemade sea buckthorn wine

Ingredients

Fresh sea buckthorn – 4 kg

Sweet sand – 2 kg

Preparation method

Sea buckthorn needs to be sorted out, getting rid of excess debris and spoiled berries.

To make wine, it is not better to wash the berries, so as not to destroy the feral yeast.

In a wide bowl, mix the berries with sugar and carefully knead with a wooden spoon, cover with gauze and leave in a warm place for 2-3 hours.

During this period of time, the juice should stand out and you can add water.

We install a water seal (if you don’t have it, you can use a honey glove with a small hole in one of the fingers) and leave it until the end of fermentation for about 60 days.

It is important not to miss the end of the fermentation process, and after a month, check the condition of the wort once a day.

After the fermentation step is complete, the young wine can be drained from the sediment and passed through a filter.

We pour the drink into glass bottles and keep it in a cold place for 2-3 months to stabilize and saturate the taste.

Sea buckthorn wine regular recipe

Ingredients

Sea buckthorn berries – 3 kg

Preparation method

Unwashed berries need to be crushed into pulp. For convenience, you can use a blender, masher or juicer.

Squeeze out the juice through gauze and pour it into a sterile jar, and mix the pulp with sweet sand and fill it with water.

Let the cake brew for 2–3 hours, then strain it and mix the liquid with sea buckthorn juice.

We install a water seal and leave it in a warm, black place for 1.5 months.

Then we proceed according to points 7 and 8 from the first recipe.

Dessert sweet wine made from sea buckthorn

Ingredients

Sea buckthorn – 10 kg

Sweet sand – 4 kg

Preparation method

There is no need to wash the berries to make wine; we just pass them through a meat grinder or blend them with a blender.

Using gauze, squeeze out the juice (we will get 6–6.5 liters of juice).

Mix sea buckthorn juice with sweet sand and water, shake well and install a water seal.

Place the container in a warm space and leave for 1–2 months to ferment.

Then we proceed according to points 7 and 8 from the first recipe.

Only dessert wine requires long-term aging for at least six months.

Sea buckthorn wine traditional recipe

Ingredients

Fresh sea buckthorn – 15 kg

Preparation method

We follow points 1 and 2 from the third recipe, only between the 2nd and 3rd spins you need to add a little water to the crushed berries.

Pour sea buckthorn juice into 5 liter glass containers. and add 1 cup of sweet sand.

Cover with gauze and transfer to a warm, black space for 3 days. Be sure to remove the resulting foam 2-3 times a day.

After the time has passed, pour the wort into one large 20-liter bottle and add half of the remaining sugar diluted in 3 liters of water.

We install a water seal and move the container to a room with a temperature of 17–27 degrees for approximately 1.5 months.

Divide the remaining sugar into 3 equal parts and add it to the wort on days 4, 7 and 10 of fermentation.

We recommend slightly shaking the contents of the bottle for the first 10–12 days.

After the first step of fermentation is complete, we pass the wort through the filter 2-3 times to get rid of the top layer of sea buckthorn oil.

Fundamentally! The transparency of the resulting wine depends on the way the wort is filtered.

We pour the filtered liquid into a clean bottle, install the water seal again and transfer it to a black room with a temperature no higher than 16 degrees for 3-4 months.

We recommend draining the wine from the sediment once a month.

After finishing the second fermentation step, you can go in 2 ways. 1st - drain the wine from the sediment and bottle it. Before tasting, let it brew for another 2-3 weeks.

2nd – clarify the wine and then start tasting. To lighten, beat 1 egg white until foam forms and add 1 glass of water while whipping. Combine the resulting mass with one liter of wine and pour in a narrow stream to the rest of the product. Mix thoroughly and leave for 2-3 weeks in a cool place.

Then carefully, without shaking, drain the sea buckthorn wine from the sediment and bottle it.

From the indicated amount of ingredients you will get 7-8 liters. homemade sea buckthorn wine, which can be stored in the cellar for up to 3 years.

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9 common recipes for making sea buckthorn wine at home

Sea buckthorn is a berry that is valuable for its high content of vitamin C and essential amino acids. The fruits are prepared for the winter using various methods: jam is made, frozen, processed into jelly, marmalade. A recipe for homemade sea buckthorn wine is popular. Sea buckthorn wine has a well-known taste and golden color. When making it, use whole berries or squeezed fresh sea buckthorn juice.

Subtleties of making the drink

Sea buckthorn wine is clear and has a special honey smell. This result can be achieved if you follow the main manufacturing rules:

After obtaining a well-established drink, several filtering procedures are carried out to prevent the occurrence of cloudy sediment;
water must be added to the berries to increase the amount of juice released;
During fermentation, sea buckthorn can provoke the release of foam, so it is recommended to remove it from time to time in order to minimize the amount of sediment.

Preparation of raw materials

When preparing to produce homemade wine, choose sea buckthorn of medium ripeness. This means that the berries should not be very soft, as happens when overripe. With all this, they should acquire a bright orange color, which indicates their ripeness.

When collecting, it is advised to adhere to several rules:

for the production of homemade alcoholic beverages, the berries begin to be collected early in the day, when dew appears on the sea buckthorn;
when preparing raw materials, the berries are not washed so as not to wash off naturally formed particles that promote fermentation from the surface;
The sorting of berries and the rejection of putrid, warped, soft fruits are considered indispensable;
exclude the introduction of dry, rotted berries.

How to make sea buckthorn wine at home

Homemade alcoholic beverages are prepared using various methods. A technological condition for the production of homemade alcohol that promotes fermentation is the creation of a water seal. It is needed to remove carbon dioxide, which appears with the assistance of wine yeast and sucrose crystals.

Independent methods are based on the use of a simple device to activate fermentation and prevent unnecessary phenomena. A sterile glove is put on the glass bottle where the fermentation of the drink takes place. A small puncture is made in one of the finger holes. This helps air escape from the container without disturbing the fermentation activities.

During fermentation, the glove inflates. After fermentation reaches its final stage, the glove falls off. This technique allows you to easily monitor the maturation of the wine.

Regular recipe

You can make delicious berry wine without adding additional ingredients. For 1 part of berries, take half of the sugar and not enough water so that it completely covers the resulting mixture. The berries and sugar are poured with water, then the water is drained. The fruits are crushed with a masher and left for 2-3 hours until the juice is released.

After this, add the drained liquid and cover it to create a water seal. Leave for upcoming fermentation for 45-60 days.

Warning! After 30 days, the wine is inspected once a day to check when fermentation has ended.

After filtering, the drink is poured into prepared glass containers in portions and removed for future storage.

Fast manufacturing method

Making wine according to the classic recipe is based on the activation of natural fermentation actions that appear under the influence of sugar. The drink requires a certain amount of time to mature, but the process can be speeded up by reducing the number of ingredients:

berries – 1 kilogram;
sugar – 500 grams;
water – 500 ml.

Sugar and berries are ground, filled with water, and placed under a water mash. Leave for 30-40 days, then filter.

Tsarskoe sea buckthorn wine

A sunny orange wine with a pronounced sea buckthorn aftertaste comes from freshly squeezed berry juice. 1 liter of fresh juice without pulp is diluted with syrup (1.5 liters) and 750 grams of sugar.

The mixture is fermented for up to 10 days. After this, the liquid is filtered and the foam is removed. Then they are poured into portions. The wine is considered established after 1.5 months.

With wine yeast

Wine yeast accelerates the fermentation process and makes the drink stronger. Yeast is prepared from 200 grams of fruit and 50 grams of sugar. The fruits are mashed with a masher or spoon, combined with sand, and left to ferment for 24 hours. The resulting starter is added to the prepared raw materials and the manufacturing steps are repeated according to the traditional recipe.

With raspberry yeast

Sourdough is also made with raspberries. This berry accelerates the fermentation process and gives the drink a gentle pinkish color. Raspberries are covered with sand at the rate of 100 grams of fruit per 50 grams of sugar and left for 24 hours.

Then the starter is filled with a mixture of crushed sea buckthorn, water and sugar, and removed to ferment for 40-50 days.

From juice without yeast

The juice is squeezed out of the collected fruits. Water and sugar are added to it. To 1 liter of juice add 1.5 liters of water and 510 grams of sand. The liquid is thoroughly mixed and left to ferment for 30 days. After fermentation is complete, the drink is strained twice and poured into prepared glass bottles.

Sea buckthorn jam option

Jam prepared according to the classic recipe is combined with an equal amount of water. To speed up the fermentation process, add 100-150 grams of raisins to the consistency. The resulting mass is poured under a water seal and left to ferment for 3-4 days.

The next step involves mixing in the sugar. Add 50 grams of sand to the drink, and after 5 days add another 50 grams.

After this, the drink is not touched for 45-60 days. At the end of fermentation, the wine is filtered 3 times and bottled.

With apples

Apples give sea buckthorn wine an unusual flavor profile. To do this, use sweet and sour varieties of medium maturity.

Juice is squeezed out of diced apples and combined with sea buckthorn juice in equal quantities. For 2 liters of the resulting water, take 300 grams of sand. The mixture is infused for 5 days, then another 50 grams of sand is added.

After 30 days the wine is ready for filtration. The drink is fully prepared after 60 days when stored in a cool, dark place.

From sea buckthorn cake

Another exciting method of producing a savory sea buckthorn alcoholic drink involves the use of recycled raw materials. The cake is obtained by grinding and squeezing juice from collected berries.

Advice! Homemade wine can be made from the pulp formed in the juicer container.

1 kilogram of cake is combined with 1.5 liters of freshly squeezed fruit juice, 1 kilogram of sugar. The prepared mass is mixed and left for 4 days to ferment.

How and for how long is the finished product stored?

The approximate strength of homemade sea buckthorn alcohol ranges from 10 to 12 degrees. The drink is usually stored on a shelf in the basement or in the refrigerator. Wine prepared in compliance with technological methods can be stored for up to 3 years without loss of properties.

Homemade sea buckthorn wine

It is customary to make jam or jelly from sea buckthorn, but the berries are also suitable for amateur winemaking. When the time comes to collect the harvest, I advise you to use this usual recipe for homemade sea buckthorn wine. The result will be an orange-colored drink with a mild taste and a pleasant, subtle aroma. The manufacturing process is labor-intensive, but the result is worth the effort.

The berries must be ripe, without signs of spoilage, rottenness or mold. If chlorine is used for water purification in your area, tap water must be left to stand for a day before production begins. All containers should be sterilized with boiling water and then wiped dry.

Ingredients:

sea buckthorn berries – 9 kg;
sugar – 3 kg;
water – 3 liters.

Sea buckthorn wine recipe

1. Grind the collected unwashed berries with a mixer or mash with a rolling pin in an enamel bowl with a wide neck.

Sea buckthorn for wine should not be washed, since there is wild yeast on the surface of the berries, which activates fermentation. If the berries are dirty, they can be wiped with a dry cloth.

2. Add water and 1 kg of sugar to the resulting slurry. Mix. Bandage the container with gauze or cover it (to protect against insects). Transfer to a warm black space. Leave for 2-3 days. Every 6-8 hours, stir the wort with a wooden stick or a clean hand, drowning the pulp in the juice - a layer of floating pulp and skin. After a day (usually earlier), foam will appear on the surface, a slight sour smell will be felt and hissing will be heard. This means that fermentation has begun. The orange foam must be removed 3-4 times a day.

3. Filter the wort through 2-3 layers of gauze, squeeze out the cake well (no longer used). Pour the strained juice into a fermentation container, filling a maximum of 70% of the size, so that there is space for carbon dioxide and foam.

4. Transfer the container to a black room with a temperature of 18-25°C. Install a water seal on the neck or a honey glove with a hole in the finger (pierce it with a needle) to seal and remove gas.

Water seal designs for wine, mash and beer

After 4-5 days, add the next portion of sugar - 1 kg. To do this, remove the water seal, drain 0.5 liters of fermenting wort, dilute sugar in it, pour the finished syrup back into the fermentation container, and install the water seal.

After another 5-6 days, add the remaining sugar (1 kg) using the technology described a little higher.

Fermentation of sea buckthorn wine continues until the glove remains inflated or the water seal occasionally blows bubbles. It usually takes 25-60 days. When the glove falls (the shutter does not gurgle for a number of days), and a layer of sediment appears on the bottom, this indicates that it is time to move on to the next step.

Attention! If the wine ferments for 50 days, it must be poured without sediment into another container and left to ferment under a water seal, otherwise bitterness may appear.

5. After fermentation is complete, remove the layer of sea buckthorn oil from the surface. Drain the wine from the sediment into another container through a straw, for example, from a dropper. Taste, add sugar for sweetness if desired, or fix with vodka (alcohol) 2-15% of the size. Fortified sea buckthorn wine stores better, but is not as fragrant and the taste changes slightly.

If sugar was added, again place a glove or water seal on the container with filtered wine; if not, simply close it hermetically. It is better to fill containers to the top so that there is no contact with oxygen.

Transfer the vessel to a dark room with a temperature of 6-16°C and leave for 3-4 months for quiet fermentation (ripening). Once every month and a half, I recommend pouring the drink into another container, removing the sediment on the day.

6. Bottling. After aging, snow-white homemade sea buckthorn wine with an orange color emerges. Now it can be poured into bottles and tightly capped. When stored in the basement or refrigerator, the shelf life is up to 3 years. Strength – 10-12%.

Sea buckthorn wine - the best methods for producing light alcohol

Sea buckthorn wine has a mild taste, with a pleasant tart note, and lovers of non-standard homemade alcoholic beverages will without hesitation. Its smell is vaguely reminiscent of pineapple liqueur, and the pleasant soft yellow sunny color of the drink poured into glasses will decorate any feast.

How to make wine from sea buckthorn?

It is not possible to create wine from sea buckthorn at home quickly. The process of creating a drink is not labor-intensive, but long and will require from winemakers not so much effort, but patience and endurance.

The berries for making the drink are chosen to be ripe, juicy, without damage or signs of spoilage.
It is not recommended to wash raw materials.
Sea buckthorn must be crushed using any easily accessible method: knead with your hands, crush with a masher, twist in a meat grinder, grind in a blender or pass through a juicer.
Having combined the berry mass with a portion of sugar and water, the base is left for fermentation, providing the container with a water seal or a household equivalent in the form of a rubber glove with a pierced finger.
After fermentation is complete, sea buckthorn wine is strained, filtered, bottled and kept in a cold place for several months.

Homemade sea buckthorn wine - a regular recipe

The most common and accessible method of making wine from sea buckthorn berries at home will be presented in this recipe. It indicates the average proportions of the components allowing you to obtain a drink of medium strength, uniformly sweet and pleasant to the taste. If the raw material is sour, the amount of sugar can be increased.

sea buckthorn – 2 kg;
sweet sand – 1 kg;
purified water – 1 l.

The berries are crushed, combined with sugar, and after an hour, water is added.
Pour the mixture into a bottle or jar, install a water seal on top or put on a glove by piercing one finger.
Leave the berry mixture to ferment at room conditions.
After the release of air bubbles or deflation stops, the gloves strain the sea buckthorn wine, filter it, and bottle it.

Sea buckthorn wine - a royal recipe

Tsar's sea buckthorn wine differs from other analogues in the proportions of its components and requires longer aging, which is why it acquires an amber transparent appearance and a classy, generous taste. It is advisable to remove the seeds and skins after chopping the berries, straining the mass and squeezing out the juice using gauze.

sea buckthorn;
sweet sand – 600 g;
purified water – 1.5 l.

Sea buckthorn is kneaded with a masher or another method.
Squeeze out sea buckthorn juice using gauze.
For any liter of raw materials, add 1.5 liters of water, dissolving 3 cups of sugar in it.
Leave the mixture to ferment under a water seal.
When ready, the royal sea buckthorn wine is filtered and kept in bottles for 3-4 months.

Sea buckthorn juice wine

The following recipe will help you create wine from sea buckthorn juice. It is most convenient to pass ripe berries through a juicer. If there is none, the berry mass is crushed in a blender, then rubbed through a sieve. You can completely squeeze out the juice using gauze, as in the case of making royal wine, then the juice will have the least amount of pulp.

sea buckthorn juice – 2 l;
sweet sand – 1.7 kg;
purified water – 3 l.

Sea buckthorn juice is combined with water and 1 kg of sugar.
The mixture is poured into a bottle onto which a water seal is installed.
After 3 days, add 200 g of sugar and shake.
Sweeten the wort with the remaining sugar on the seventh and tenth days of fermentation.
The finished wine from sea buckthorn juice is filtered and bottled.

Wine made from sea buckthorn jam at home

If you still have last year's unnecessary sweet supplies from sea buckthorn, it's time to create a delicious wine from sea buckthorn jam. Both the freshest berries grated with sugar and boiled thick sweetness are suitable. For best fermentation, you will need to add a handful of unwashed, high-quality raisins to the wort.

sea buckthorn jam – 1 l;
purified water – 1 l;
unwashed raisins – 1 handful;
sweet sand - to taste.

Combine jam with water.
If the product is not sweet, add a little sugar.
Throw raisins into the container, install a water seal and leave the mixture to ferment.
When ready, the drink is filtered, bottled and refrigerated.

Apple wine with sea buckthorn

Sea buckthorn wine, unusually rich in taste and with a unique aroma, is prepared with the addition of apple juice instead of water. With this recipe, you may need more sugar than usual: its amount will depend on the natural sweetness of the apple fruit and the degree of ripeness of the sea buckthorn.

freshly squeezed sea buckthorn juice – 1 l;
freshly squeezed apple juice – 0.7 l;
sweet sand – 550-700 g.

Squeeze the juice from sea buckthorn and apples, combine the raw materials in one container, add half a portion of sugar.
Shake the mixture and install a water seal.
Every three days, add a little sugar and wait until fermentation stops.
The wine is filtered, bottled, and kept in the cold for several months.

Wine from sea buckthorn cake at home

You can create sea buckthorn wine at home from berry pomace, which remains after making valuable preparations in the form of ground vitamins with sugar, sea buckthorn juice and other benefits. The taste of the finished drink will be the least rich and fragrant, and to improve it, other berries, fruit juices, or a little sea buckthorn juice are often added.

Sea buckthorn cake – 1 kg;
water or fruit juice – 1.5 l;
sweet sand – 1 kg.

Sea buckthorn cake is poured with water or freshly squeezed fruit juice, sugar is added, stirred, and left to ferment in a warm place for 3 days, stirring occasionally.
Strain the wort through cheesecloth, pour the watery base into a bottle under a water seal.
When ready, the sea buckthorn wine is bottled and sent into a cold space.

Sea buckthorn wine with raspberry yeast

If there is no confidence in the presence of natural yeast fungi on the surface of the berries, or they were forced to be washed away along with existing contaminants, then without compromise they prepare wine from sea buckthorn with yeast. They use special wine yeast or a natural product left over after making wine from other fruits or berries. In this case, it is “raspberry yeast”.

sea buckthorn – 4.5 kg;
water – 1.5 l;
raspberry yeast - 0.5 cups;
sweet sand – 1.5 kg.

Grind the sea buckthorn, combine with sugar, water and raspberry starter, leave in the bottle under a water seal until the end of fermentation.
After 3-5 days, the base must be filtered and freed from pulp.
Sea buckthorn wine is a recipe that requires you to filter the finished drink, bottle it and keep it in the cold for several months.