Summer is just around the corner and ripe berries, fruits, for which you can go to the country house or pick in your own garden, and then prepare delicious drinks or treats.

This can be green gooseberry wine, which has a peculiar taste and aroma reminiscent of white wine made from grapes. It will be so pleasant to drink this wonderful drink in the company of friends or relatives on cold winter evenings and remember summer days.

Features of homemade green gooseberry wine

Gooseberries are a special fruit that, with skillful actions, make pretty good alcoholic fruit drinks. Usually these are dessert wines, since the production of table wines is a rather troublesome business and it may not always work out (with the wrong technology, finished alcohol acquires an unpleasant mouse smell).

Of course, to make the perfect wine you need high-quality raw materials.

Choose small berries that are fully ripe, but not overripe, as these berries contain much more organic acids and sugars, which requires the juice to be heavily diluted with water. On the finished drink, this is not reflected in the best way, reducing its taste.

Easy Green Gooseberry Wine Recipe

Ingredients

• Gooseberries - 1.5 kg + -
• — 1.5 l + -
• - 1 kg + -

How to make homemade wine from green gooseberries

1. We knead the unwashed fruits with our hands or a rolling pin, pour the resulting mass into a glass container (choose one with a sufficiently large neck).
2. In a saucepan we combine granulated sugar and the indicated amount of liquid, boil for five minutes on low heat, while stirring the liquid and removing foam from it. We put the syrup to cool to a pleasant warmth, and then pour them into the berry mass.
3. We mix everything well, and we tie the neck of the container with gauze and put it at the beginning of fermentation at a temperature of 16-26 degrees for three or four days. Be sure to lower the pop-up cake once a day with a spoon (wooden) or you can do it just by hand.
4. We carefully monitor the container. As soon as the first fermentation bubbles appear, we separate the pulp from the juice. To do this, drain the liquid through a thin tube, and squeeze the pulp and skin well. In the finished juice, a small amount of sediment may be observed, and it itself may have a slight turbidity.
5. Pour the prepared liquid into another container (previously washed and sterilized). We close it with a water lock or an ordinary rubber glove with a hole in the finger. Remember that a vessel with future delicious wine should be filled with no more than 2/3 of the total volume, since quite a lot of pressure is created inside, due to which the container may crack or explode.
6. We transfer the wort to a room with a temperature of about 16-25 degrees. After a while, the fermentation process will begin. This will be seen in the glove (it will inflate) or the water seal (it will start to blow bubbles).
7. When the process stops (after about 20-45 days), sediment will settle to the bottom of the wort, and it will also change color to a lighter one. Now we pour the young wine through a thin tube into another container, leaving the sediment in the container where it fermented.
8. Sometimes the wine ferments for more than 55 days. In this case, we also drain it from the sediment into another clean container and again cover it with a water seal, let the wine ferment.
9. Next, we taste the alcoholic drink. If it turns out sour, then add sugar. Also, if desired, fix the drink with vodka. We transfer the containers to a dark, cool room (10-16 degrees) and do not touch for two or three months until it ripens. If sugar was added after filtration, then be sure to put a water seal on the neck for the first ten days, since a small fermentation process may begin in the wine.
10. During aging, we carefully look at the container every fifteen to twenty days. If sediment appears at the bottom, then pour the wine into another container.
11. After three to five months, the finished alcohol should be poured into small glass containers and carefully closed and stored.

You can store an intoxicating drink from this green berry for no more than a year, since after nine to ten months there is a gradual deterioration in taste.

Green gooseberry and lemon wine

Green gooseberry wine at home can be prepared not only with this one wonderful berry, but also with the addition of other ingredients, such as lemon. The finished product is obtained with a slight sourness, which is very refreshing on hot summer days.

Ingredients

• Green gooseberry fruits - 3 kg;
• Granulated sugar - 10 glasses;
• Water (clean) - 5 l;
• Lemon fruits - 2 pcs.

How wine is made from gooseberries and lemon

1. For the drink, we select only ripe berries. We wash them, transfer them to a suitable container and knead them into gruel. Add three cups of granulated sugar.
2. We mix the resulting mass, put it in a warm place for thirty minutes - during this time the juice should stand out. After, fill the mass with water and cover the container with a glove or water seal. We leave the must in a warm place for ten days.
3. Put the rest of the sugar in a small bowl. Wash the lemons and cut into pieces, mix. We shift it into a jar with wort and close it again with a water seal. We leave the container in the same place until the end of the fermentation process.
4. As soon as fermentation is completed (this will be seen by the lowered glove or by the water seal that has stopped blowing bubbles), we drain the semi-finished drink from the sediment through a thin hose or gauze folded in several layers, and then distribute it into glass bottles and transfer it to a cool place for a day or two.
5. We decante the wine again and already clog it for aging for a month or two. After the specified period, the drink will become more tender and soft, although you can drink it after the second filtering.

Making wine from green gooseberries is very simple, the main thing is to clearly follow all the steps indicated in the recipe. And of course your efforts will be rewarded. Within a few months you will be able to taste an amazing drink to your taste. All the most delicious!

Gooseberry bushes grow in almost all summer cottages in central Russia. The berry is unpretentious, gives a good harvest, and also perfectly retains vitamins and nutrients after processing for storage for the winter.

Jam, compotes, gooseberry wine - look what a variety of dishes there are in modern cooking!

In order to make good alcohol from this sweet and sour berry, pay attention to the quality of the source material. Gooseberries should be:

• ripe;
• without signs of rot and damage;
• small.

In some recipes, unripe gooseberries are found - we will give one such below.

Before preparing alcohol, the berry does not need to be washed: the bacteria necessary for fermentation remain on its surface. It is only necessary to remove the leaves and twigs, and then knead the gooseberries to a mushy state.

The main method is classical

You can make a drink with just three ingredients:

• ripe berry (3 kg);
• sugar (3 kg);
• water (3 l).

We cook syrup from sugar and water, pour it into mashed berries. Let it ferment for 4 days. Then we squeeze the juice. Pour the resulting liquid into a clean jar and put a water seal. After 35-40 days, we drain the wine from the sediment and keep it for 4 months in a cool room. This is necessary for fermentation. Again, drain from the sediment.

You will get a low-alcohol drink with a strength of up to 10-12 0. If this is not enough, add a fortress.

How to make at home

By learning how to make a classic wine, you can add new ingredients and experiment.

Recipe with lemon

A drink made with lemon juice will definitely not have cloying sweetness. We take:

• water (2.5 l);
• gooseberries (1.5 kg);
• kilogram of sugar;
• lemon.

After kneading the berry with sugar (300 g of sand will be enough), leave the mixture until juice is formed. We add water, install a water seal, set to ferment and forget about the future drink for 10 days.

After this time, we cut the lemon into slices, add the remaining sugar, mix with wine from the bottle and hold until the fermentation stops. Drain from the sediment, pour into bottles, store in the refrigerator for 2 months, after which we try.

Variant with currant

The second garden champion in vitamin content is currant. Both black and red are good. We will make wine from:

• kilograms of currants;
• 3 kg of gooseberries;
• couple of kilos of sugar.

We make syrup from sugar and water. We knead all the berries, combine with syrup, keep in the room for five days. After fermentation, pour into a clean container, the liquid will settle for 7 days. As it brightens - filter, put in the refrigerator.

honey wine

To "push" the fermentation process in this recipe, bread is used - a pound. You will also need:

• half a liter of honey;
• 5 kg gooseberries.

Berries, filling with water and crushing, leave in a dark place for 4 months. In this case, a water seal must be installed. Then add the bread smeared with honey.

And again we put a water seal on the container for 4 months. We filter. Pour into clean bottles, put in a cool place.

A simple cognac recipe

Cognac will need 2 glasses. We take the remaining components in the amount:

• berries - 4 kg;
• granulated sugar - 2 kg.

Having kneaded the berries, we are waiting for the juice to be released. When it appears, we separate it from the pulp, pour a liter of water into the pulp and squeeze it. Mix both liquids. We also add sugar there, put it in a dark place for 4 months.

Every day we pour in a portion of cold water - half a glass. Then 4 months the mixture should be under a water seal. Finally, we drain from the sediment, add cognac, put it in the refrigerator for a month. Ready!

Almost champagne

To make sparkling wine, place 3 kg of gooseberries in a large bottle, add sugar (2 kg) and water (5 l).

For 40 days we put a glove with a hole to exit the resulting gas. We filter. We put in the refrigerator for a month. After we release the gas, close the bottle and store in a cool place.

Making from jam

We will need raisins - 120 g. In addition to this dried fruit, we stock up on a liter of gooseberry jam and a liter of warm water.

We mix everything, install a water seal. We clean in a warm place for 10 days. We filter. We allow to ferment completely, filter again and then keep in the refrigerator.

Fortified

Let's prepare more fortified wine - so that it will be enough for the whole winter! We leave the collected gooseberries in the room for 2 days - you need 8 kg. Then we squeeze the juice, pour the remaining pulp with 2 liters of water. 6 hours we insist. We combine this liquid and juice.

We take a container for fermentation, pour sugar (4 kg) into it, pour in a little (250 ml), as well as a mixture of liquids. Do not forget to add 100 ml of cold water for 100 days while the mixture ferments.

And if with beets?

Beetroot contains a lot of carbohydrates, and therefore is great as an accompaniment to gooseberry wine. Mix 30 kg of berries with 15 liters of cold water and immediately squeeze, filter.

Drain this liquid into the fermentation barrel, add beetroot (400 g), sliced ​​into slices, cream of tartar (40 g).

When everything is fermented, strain and put in the refrigerator.

Wine made from unripe gooseberries

We take 5 kg of unripe berries, 4 kg of sugar, wine yeast and 10 liters of water.

After mixing the berries with yeast, we wait 10 days, after which we add sugar and install a water seal. At the end of the fermentation process, filter, pour into beautiful jars or bottles, put in the refrigerator until the next holiday.

Storage features

Gooseberry wine keeps well for several years, but it must be kept in a cool place (the refrigerator is best, of course). We drank half the bottle - we cork the rest and put it in the cold again.

Try making wine with tart gooseberries and share your thoughts on the result with us. Perhaps it is worth adding something to the recipes or changing some steps? We are waiting for your feedback!

Summer! There are 5 whole months of paradise for winemakers ahead - berries and fruits will gradually ripen in the gardens, from which you can make delicious drinks. And around the equator of this season, gooseberries begin to ripen, the wine from which is valued no less than grape, and sometimes even more. Its rich taste, sometimes reminiscent of thoroughbred sherry, from the first sip makes you forget about all the shortcomings of the berry, which has not so many fans.

Yes, not everyone likes gooseberries. One of the root causes of hostility is sometimes excessive astringency associated with a high content of acids in the berry (citric, malic, etc.). And if the average layman tries to mask this astringency with a lot of sugar, thereby destroying the freshness of the taste, a more experienced person familiar with the basics of winemaking will turn the disadvantage into obvious advantages. Acids during fermentation catalyze complex chemical reactions that result in aromatic esters that endow fermented drinks with the most unexpected, most pleasant sensations for our taste buds.

The technology for making wine from gooseberries is not much different from the technology for making most fruit and berry wines. Moreover, according to its characteristics, this berry is very similar to currants, which allows us to use it for its preparation without a twinge of conscience. There are many varieties of gooseberries and they ripen at different times. We need ripe berries for wine, and preferably slightly unripe berries, since overripe fruits lose their taste and aroma, often become moldy and sour, and the drink itself is poorly clarified avi can forever remain cloudy. Yellow and red berries are suitable for us, but the most profitable ones are large green, shaggy ones. Excellent wine is obtained from yoshta, a hybrid of gooseberries and black currants. From gooseberries you can make wine of all varieties, but dessert and strong wines are best, which taste very much like sherry.

There are fewer and fewer fans of making wines “on the savages” - objectively, pure yeast culture (hereinafter referred to as CKD) allows you to make wine with more predictable characteristics, disease-resistant, having an expressive fruity berry flavor and capable of long-term aging, which is only good for him. But we simply cannot ignore the recipe that will allow you to prepare a delicious drink in any corner of the world, regardless of the presence of a nearby wine shop or the inability to buy CKD and other additives online, we simply cannot. The whole process of making such wine comes down to six main stages: preparation of berries - extraction of juice - preparation of must - rapid fermentation - quiet fermentation - bottling.

Preparation of berries and extraction of juice

To begin with, the collected gooseberries need to be carefully sorted out, get rid of rotten berries, sick with fungal diseases, and remove rubbish. Then transfer it to a container with a wide mouth and mash until a homogeneous slurry is obtained, from which you need to squeeze the juice in any suitable way. Gooseberry juice gives very badly, but there are a couple of tricks. For example, a crushed berry can be left for 2-3 days in a cold place, and only after that you can start pressing it - there will be more juice. But it would be more correct to apply the fermentation technology: squeeze the juice in full, and pour the pulp with water (part of the recipe, at your discretion, but you need to remember this amount of water). After that, add any yeast starter to the pulp and put it in a warm place for 5-7 days to ferment.

The initial fermentation will destroy the fiber and then there will be more juice, and it will be more aromatic due to the long-term extraction of substances from the skin of the berry. The pulp, which will be collected on the surface of the container with a dense cap, needs to be stirred a couple of times a day so that it does not turn sour.

Important! At all stages of making wine, it is imperative to use glass, enameled or plastic (always made of food-grade plastic) dishes. When gooseberry juice comes into contact with metal, it immediately oxidizes and darkens, the wine is not very beautiful and immediately spoils the impression.

As a starter, you can use a fermenting must from any berry, or you can cook it yourself from the same gooseberry. To do this, you need to get a glass of hop cones, pour them with 2 glasses of water and boil for 15 minutes. After that, still hot hop water should be filtered, add 3 tablespoons of sugar or glucose, mix well and let cool to room temperature. After that, add a glass of unwashed, crushed gooseberries to the syrup (and this is best done in a jar), tie the neck of the jar with a dense, clean cloth and leave it in a warm place until fermentation begins. Periodically, the starter can be shaken.

Wort composition and rapid fermentation

After fermentation, the gooseberry juice, already strained from the pulp, must be poured into a clean, dry fermentation container, where a water seal can be installed. Add sugar at the rate of 50-70 g per 1 liter of juice and water: take the right amount of sugar and add warm water (35-40 o C) to it, so that you end up with 1/3 of the pure volume of juice (for this you need to measure the volume of our juice and take away from it the amount of water that we added at the stage of fermentation). For the rest, you can use the table below to compile the wort.

Table for compiling 10 liters of must to prepare 8 liters of gooseberry wine with an acidity of 2.25% and a sugar content of 9%.

Wine variety	Juice, liters	Water, liters	Sugar, kilogram	Tannic acid, grams	Berries, kilogram
Light canteen		6,22	1,12	—
Strong table		5,35	1,83	—
strong wine		2,86	3,02	—
Dessert wine		3,43	3,55	—
Liqueur wine		—	6,05	8,25

The juice mixed with sugar syrup must be placed under a water seal and the wort must be provided with a constant temperature necessary for rapid fermentation. For gooseberries, and indeed all fruit and berry wines, the fermentation temperature can be reduced to 17-18 ° C - rapid fermentation will last longer, but the wine will have a more expressive and pure fruit taste. Sugar is recommended to be added in portions, on the 4th, 7th and 10th day of fermentation, stirring 50-70 g / l in the previously drained wort. This is done until all the sugar in the recipe is used up. If you are preparing light table wines, then sugar can be added immediately in full.

Silent fermentation and bottling

Rapid fermentation with wild yeast lasts about 3-4 weeks. After that, a yeast sediment should fall out, the water seal will stop blowing bubbles, and the match will stop going out when brought to the wort. It is recommended to wait another week for the must to be as clear as possible, but not longer, otherwise the wine may turn out bitter. The fermented, partially clarified wort must be removed from the sediment and poured into a clean fermenter again, a water seal installed and sent to the cellar (any cool place with a temperature of 12-18 o C) for 2-3 months. This stage is called silent fermentation. During this time, the wine should be completely clarified, and its taste will soften and become more rounded, whole.

Every 30 days the wine must be removed from the sediment. When it is completely clarified and the precipitate does not fall out for 30 days, it can be bottled and corked. Before that, it can be sweetened to taste by waiting 10 days to make sure that fermentation is complete. In bottles, homemade gooseberry wine can be kept for another 6-12 months until it is fully ripened and only then served. Since we prepared the wine according to “100% organic technology”, without technical additives and must sterilization, its shelf life can be short, up to 1-1.5 years. They will allow you to increase the potential for aging, as well, but then it is more logical to use a prescription for CHKD.

Wine made from gooseberries on a pure culture of yeast

CKD allows you to get a consistently good drink from year to year, and the risk of spoiling it at one of the stages of winemaking is minimized. For the fermentation of gooseberry juice, CKD is suitable for most white wines and yeasts that are generally recommended for fermenting fruity, non-grape wines, such as Lalvin 71B-1122. But the best solution would be any ChKD for champagne - usually they are able to work in a wide range of temperatures, have a good flocculation rate ("precipitation" of yeast in the sediment) and high alcohol tolerance.

Heat 8 liters of water, add sugar and boil for several minutes with constant stirring until it is completely dissolved. Sort the gooseberries, get rid of the spoiled berries, rinse thoroughly under running water and transfer to a wide-mouth fermentation tank (it is recommended to use a nylon bag for mashing malt wort, which will help with filtration later). Crush the berries in any way suitable for this and pour hot sugar syrup on top. Add the rest of the cold water, which will significantly lower the temperature in the fermenter. Allow the wort to cool to room temperature, add yeast nutrition and, if desired, crushed Campden tablets to sterilize the wort. Cover the fermenter with a clean cloth and leave in a cool place for 12 hours.

After 12 hours, add pectin enzyme, which will improve the extraction of berry juice and later help with clarification of the wine. Cover the fermenter again with a clean cloth and wait another 12 hours. Add the yeast prepared according to the instructions on the package, cover the fermenter with a cloth and rearrange it in a warm, dark place for fermentation. Every day the wort must be stirred. After a week of vigorous fermentation, drain the wort from the sediment, and strain and squeeze the berry cake. Leave the resulting liquid for another night, remove from the sediment into a clean fermenter and install a water seal. Transfer the fermenter to a cool place (12-18 ° C) for quiet fermentation.

If for some reason the wine does not want to be clarified after 2-3 months of quiet fermentation, it can be pasted over with gelatin or bentonite.

Every 30 days, remove the wine from the sediment until it is completely clarified. When the precipitate does not fall within 30 days, sweeten the drink to taste, if desired, stabilize with sulfur and bottle (after sweetening, wait 10 days to make sure that the fermentation is complete). Wait 1 year before tasting!

We have already prepared something similar from blackcurrant, only in a pressure cooker. Raisins and banana in this recipe are needed to increase the body of the wine, due to which the drink turns out to be more expressive and “weighty”. Otherwise, this is an ordinary CKD fruit and berry wine, and we will prepare it accordingly.

Take 220 g of banana pulp, finely chop and put in a saucepan with water and sugar. Bring the mixture to a boil, boil for 20 minutes, stirring constantly until the sugar is completely dissolved. Strain the syrup through several layers of gauze, discard the bananas, and return the syrup to the fire. Add chopped raisins, sorted and crushed gooseberries, simmer for 20 minutes under a lid over low heat. Pour the mixture from the pot into the fermentation vessel, add citric acid and yeast nutrition, cover the fermenter with a clean cloth and leave to cool to room temperature. Add crushed Campden tablet (optional), wait 12 hours and add pectin enzyme. Stir and wait another 12 hours.

After the allotted time, add the yeast prepared according to the instructions on the package in the required amount, cover the fermenter with a cloth and leave the wort to ferment for 3 days in a warm place. It needs to be stirred daily. Then strain the wort into a clean fermenter, squeeze the berries and discard, add water if necessary to 4-4.2 liters of the total volume of the wort, install a water seal and send it to a quiet fermentation in a cool place (15-18 o C). Every 30 days, the wine must be removed from the sediment until it is completely clarified (usually it takes about 4 months). When the sediment ceases to form within 30 days, put the wine in the refrigerator for 3 days, if desired, stabilize with sulfur, sweeten to taste, wait 10 days and bottle. Wait 1 year before tasting!

Gooseberry and currant wine at ČKD

Gooseberry juice is often mixed with other berries to produce wines with more complex flavors and aromas. The ideal combination is gooseberry-currant. The recipe below will be dominated by gooseberries and black currants as the main source of aromatics, but the 1:1:1 ratio has always been a classic of this combination. Redcurrant adds depth of flavor and makes the drink cheaper. For 25 liters of wine, you will need from 10-15 kg of a mixture of berries in any proportion.

Sort gooseberries and currants, remove rubbish and rinse thoroughly under running water. Transfer the prepared berries to a clean wide-mouth fermenter and grind to a homogeneous gruel in any suitable way. Boil syrup from 4 kg of sugar and 5-7 liters of water, cool and pour over the berries. Add yeast nutrition, mix thoroughly and add yeast. Cover the fermenter with a clean cloth and leave in a warm place for a week. Every day the wort must be stirred, knocking down the cap from the pulp. After a week, squeeze the juice using several layers of gauze or a nylon bag, pour it into a clean fermenter, add syrup made from 3 kg of sugar and water in the amount necessary to increase the volume of the must to about 25 liters. Install a water seal and leave until the end of rapid fermentation in a warm place.

When the fermentation is over, remove the wine from the sediment, pour it into a pure enzyme under a water seal and transfer it to a cool room with a temperature of no more than 18 ° C. Every 30 days, the wine must be removed from the sediment until it is completely clarified. When the precipitate does not fall within 30 days, sweeten the drink to taste, if desired, stabilize with sulfur and bottle (after sweetening, wait 10 days to make sure that the fermentation is complete). Wait 1 year before tasting!

How to make delicious homemade gooseberry wine? How long do red and green gooseberry wines need to ferment?

Delicious wine from black, red, green gooseberries at home a simple recipe

The production of alcohol at home is a whole art that has completely different methods of growing products, their processing, subsequent fermentation and purification of alcohol.

Almost any type of alcohol can be prepared within the walls of the house with the equipment and products for production, but it is wine that has earned attention and the status of the best alcohol for home production, because it is easy to prepare and just as easy to serve during preparation. These are processes that require having the will to make aromatic and full-bodied wine, and everything else depends only on time and vintage.

It is best to take two types of gooseberries at once for making wine

When starting to prepare a regular dessert wine, you need to make sure that everything you need is available in the kitchen, namely a mortar-type container for processing berries, a glass jar, a wooden spoon, gauze, a basin and a water seal.

The first step is to sort out the gooseberries, remove the spoiled ones and be sure to leave them in their original form, that is, do not wash the berries. Then they need to be processed in a mortar, slightly kneading and transferred to a glass container.

The recipe uses 1 kilogram of berries per 1 liter of water with the addition of 400 grams of sugar.

sugar syrup

The next step is to weld water syrup with sugar, which is poured in the same container with processed gooseberries, where she gets in the way wooden spoon before uniform consistency and covered with gauze. This glass jar should be placed in a safe place at room temperature for a week.

The fermentation of cranberry wine is saturated, so it is recommended to fill the container in a ratio of no more than 2/3, and you also need to put a basin or pan under a glass vessel.

A week later, using a wooden spoon, it is necessary to clean the wine from the pulp that floats to the surface, and then pour the purified wine into a new container. Now the process of long-term fermentation begins, the container is closed with a water seal and left for fermentation for 5-6 weeks.

After 5-6 weeks of fermentation, the wine is filtered, the sediment is drained, the young wine is bottled and left to brew for another couple of months.

Video: About gooseberries and its beneficial properties

Delicious gooseberry wine at home recipe without yeast

Fortunately, most gooseberry wine recipes do not require the addition of yeast, and only in some cases it is necessary to mix them to enhance the taste and alcohol. Without yeast, the wine only needs to ferment for a long time and be constantly refined.

In this recipe for cooking, it is best to use yellow and red gooseberries, which in turn must be well sorted from debris.

ripe gooseberries

For cooking, you will need 1.5 kilograms of gooseberries, 1 kilogram of sugar and 1.5 liters of purified water.

Following the previous recipe, after selection, the berries must also be thoroughly ground in a mortar, leaving after that the berries that have been scattered and, most importantly, not washed. In this state, the mass obtained from the gooseberry is enriched with the internal and external taste qualities of the berry.

That same unpeeled shell of the berry acts as natural or wild yeast, which allows you not to worry about adding real ones.

a water seal can also be made without leaving home from improvised materials

• Next, you need to prepare a syrup from water with sugar, pour a container with berries over it
• A gauze mesh must be stretched over the surface of the glass jar so that the wine breathes, and also so that insects that are attracted by the smell do not land
• Leave the container in this form at room temperature for 3-4 days and every day, once a day, stir the contents to remove lumps of pulp
• After the expiration of a short cooking time, the wine goes into a long time, in which it is already necessary to use more dishes. In the end, it looks like this, the wine fills 2/3 of the capacity of the glass vessel, and in order for it not to burst, a glove with holes on the fingers or a water seal is put on top

It remains to wait until the moment of active fermentation ends. Usually, active fermentation ends after a month and a half, this is determined by the sediment, color and the absence of carbon dioxide in the water seal.

The final step is to ripen the young wine in bottles, for this, the young wine, after cleaning and bottling into liter bottles, is stored in places with room temperature for another 2-3 months.

wine can lose its taste in a year, so it should be drunk within the specified period

Video: How to make a simple water seal in a few steps

Rich gooseberry wine at home with yeast

The traditional method differs somewhat from the previous ones, both in the method of preparation and in the use of ingredients for preparation. Take as an example, at least the pulp, which in this version acts as a method of forced fermentation for up to 10 days.

rubber glove water seal

This wine is prepared in several stages:

• work with the pulp, its preliminary fermentation (7-10 days)
• long-term wine fermentation (45-60 days)

In the preparation of such wine, special yeast is used, made from raspberries, berries sea ​​buckthorn or simple grapes.

In a container of sizes from 200 to 400 ml, one of the types of berries is strewn in layers, a sugar track is sprinkled between the layers, and so on several times. Then the container is covered with a cloth or cotton pad and placed in the sun. After a week, the consistency has a different appearance than the original, usually expressed by the presence of foam, berries that have settled to the bottom and the release of juice, this means that the yeast is ready to use and now you can make wine.

pulp for making wine

• The turn of the gooseberry comes, it needs to be sorted out from garbage and rotten berries, and then it can be washed under water. Gooseberries ready for further work are sent to a mortar or meat grinder, where they are crushed and liquefied to make wine.
• The resulting gooseberry pulp, wine yeast and sugar are placed in a container in the ratio of 1 tablespoon to 1 liter of pulp, mixed well and left in a warm place
• After that, the container must be periodically cleaned of floating berries, and also occasionally filtered through gauze.
• Add sugar in the amount of 300-350 grams and water from 1 to 1.15 liters of liquid to the container and leave the wine to ferment

2 weeks after the start of fermentation, you need to add 50 grams of sugar.

The rest of the time the wine should be in a cool room, a water seal is installed on it. In the absence of wine fermentation, you can add a little raisins to the container.

be sure to label and date the wine

Video: How to make wine yeast from raisins

Homemade gooseberry and blackcurrant wine, recipe

For all lovers of home winemaking from masters of their craft to beginners, making wine is primarily an art, as well as the desire to create one of the everyday goods with your own hands, such as wine. Wine requires attention and close monitoring of all processes, including fermentation.

Considering the classic way of making wine, the question arises, what else can wine be made from, then curiosity leads to berries, from which it is quite possible to make high-quality wine, and even more so for lovers of fruit and berries.

currants are completely cleared of overripe and unripe fruits

The recipe for wine with gooseberries in currants is not much different from the previous ones, it can also be prepared with a standard set of tools at your makeshift winery, but in comparison with old recipes, the main emphasis is still on on currant. Gooseberries also play the role of a taste stabilizer, so they are added in smaller quantities.

Wine from currants and gooseberries has more acidity than other berries and when cooked, namely diluted with water in a glass container, more wine is formed.

The recipe uses several types of berries, these are:

1. Red Ribes, which takes up 40% of the space and weighs an example of 1350 grams
2. Gooseberries green and red- 40% of the place, has the same weight as red currant
3. Blackcurrant, which occupies the rest of the capacity - 20%, 600 grams

And also purified water And sugar.

on the right is the finished wine from currants and gooseberries

Cooking:

• Berries are thoroughly washed under water
• We make juice in a juicer, you can make it manually in a mortar, put the resulting mass in a glass container
• All this is poured with two liters of water and 700 grams of sugar, and at the end with wine sourdough (120 grams)
• The mass is mixed with a wooden spoon
• It is covered with a mesh of gauze, tightly tightened along the axis with an elastic band and put and put on fermentation
• Sugar is added on the 4th-7th-10th day of fermentation, 70 grams per liter of wine
• After 10 days, gauze is removed and a water seal is put on
• Quiet fermentation lasts up to 3-4 months

The finished wine can be identified by characteristic features, it brightens, a dark sediment appears, and the process of carbon dioxide emission through the tube stops.

it looks like a water seal on a glass container

Gooseberry and raspberry wine, recipe

Raspberry is a very tender and juicy berry, so it is well suited for making wine, as well as separate notes of the drink.

This recipe uses raspberries, gooseberries, honey, sugar, raisins for sourdough, but it is also recommended to add other fruit extracts or the fruits themselves, for example, a pear or even a little cherry for taste, if desired.

raspberry wine

Products for making wine are used according to the ratio to liters of water used, that is, for 1 liter of water you need:

• Raspberries (1.25 kg)
• Gooseberries (1 kg)
• Raisin starter (100 g)
• Honey (at your discretion, up to 100 grams)

Based on these proportions, approximately 2 liters of wine are obtained, possibly less after fermentation and purification of the must.

The process of making wine is similar to the previous ones, but first you need to prepare the sourdough. To do this, the raisins are placed in a half-liter jar and filled with boiled water, then covered with a gauze napkin and kept in this position for 5-7 days.

Then, proceeding to the preparation of wine itself, we turn the berries, pour honey into a homogeneous mass and place them in glass vessels for fermentation. Sugar syrup and water are poured on top, covered with gauze, a water seal is installed and it stays that way for 2 months.

Raspberry is a very unpretentious berry, it is able to adapt to the surrounding conditions and even being in the wild to bring, which not all fruit and berry plants can, but at the same time, if you take care of the bush, it will bring healthier fruits and in larger quantities.

homogeneous mass of ground raspberries

Wine from apples and gooseberries at home

When faced with the first problems of making wine at home, it is quite possible to make a few blunders and spoil the wine, so you need to strictly follow the instructions and prepare the wine according to the recipes.

Since much more juice can be obtained from apples than from gooseberries, it is recommended to prepare wine according to this recipe in large quantities, in large containers.

wine making process

According to the recipe for making wine is used:

• Gooseberries (4.5 kg)
• Apples (4.5 kg)
• Sugar (2.2 kg)
• Universal yeast type FERMIVIN, FERMIVIN PDM
• Sourdough for yeast (5 g)

Steps for making wine from apples and gooseberries:

1. Apples are peeled and placed with gooseberries in a saucepan
2. 1 liter of water is also poured there and a means is added to enhance fermentation
3. Mixed, covered with a lid and left for 10 hours
4. After the specified time, the juice is squeezed out, then poured into a large jar
5. Sugar syrup from 1 kg of sugar is poured into a glass bottle
6. Added sourdough and yeast
7. A water seal is installed
8. The wine is left to ferment

After 5 days, part of the remaining sugar is added, the second part is added on the 9th day.

The wine actively ferments for 5-6 weeks, then the liquid is poured into another container, added sugar residue and re-fermentation is carried out. The term of repeated fermentation reaches 6 months

don't forget to strain the wine

Pouring and tincture of gooseberries on vodka at home

It is best to make the tincture at home, since the advantages of this type of preparation, and most often the taste, the percentage of alcohol per gram and the quality of the product itself, often exceed the quality of the drink produced at the enterprise.

In this example, one of the simplest recipes is considered, which is based on an alcoholic drink, it can be either home-brewed moonshine or store-bought vodka, the main thing is that the alcohol content in it does not exceed 50%

thus, gooseberries soften in a mortar

To prepare the tincture, you will need to have in the kitchen:

• Gooseberries (4 cups)
• Sugar (3 cups)
• Vodka (3 glasses)
• Purified water (2 cups)

This ratio is calculated for a 3 liter container, while vodka ratio and sugar in containers can be changed at will to enhance or soften the drink.

Preparing the tincture is simple:

1. Gooseberries are softened and placed in a three-liter jar
2. Then vodka is poured there
3. Then sugar falls asleep
4. Water is poured into the container and mixed well.
5. Closes tightly with a capron lid

Next comes the infusion process itself, which reaches 4 months, its end is usually symbolized by the formation of sediment. After the expiration date, the liquor is repeatedly filtered through three layers of gauze, bottled and tightly corked.

The shelf life of such a tincture, if properly stored at a low temperature, can reach three years.

real champagne does not contain flavorings and additives

Gooseberry champagne at home: recipe

Currently, it is unrealistic to find really high-quality champagne without an artificially high price, and if it comes to the quality of budget champagne, then you can find some flaws in quality. The short duration of the game of bubbles, uncharacteristic smell, as well as an overestimated degree - this is all a consequence of the fact that the manufacturer uses cheap materials for production and also seeks to optimize his product for the market, making alcohol more and more affordable.

real champagne has no flavorings and additives

Homemade champagne is most often prepared during closed fermentation, which allows the drink to be saturated with natural carbon dioxide.

The recipe uses:

• Gooseberries (3 kg)
• Sugar (2 kg)
• Water (5 l)

Cooking resembles previous recipes, but in this version, fermentation will have to be interrupted at a time when carbon dioxide will be released less often from the water seal. The symbolic way to determine is the amount of air released, if an average of 20-30 bubbles are released from a ten-liter can per minute, then it's time to remove it and follow further instructions.

champagne is very often in the center of the banquet

1. After the wine has been removed from fermentation, it must immediately be bottled.
2. 1 teaspoon of sugar and a few raisins are poured into the bottles in order to reactivate the fermentation process

If you are using champagne bottles, then you can also use old champagne corks as a cork, for this you will have to soften them.

To soften the corks, it is necessary to steam them in boiling water, after which they freely enter the opening of the bottle and then dry again, forming a vacuum. That, speaking at the expense of strengthening the tightness - you can use small bundles with which the cork of the bottle is tied up, this will ensure reliability, especially considering that champagne is constantly in active fermentation.

1. Insists such champagne from two before five months in a room with a temperature of 6 to 10 degrees
2. The key criterion for the quality of such a drink is its method of fermentation, and champagne is best at an angle and directed downwards.
3. For complete confidence, you can also seal the bottle with sealing wax, this will help get rid of the problem of air loss

champagne is a sophisticated and beautiful way to celebrate a holiday

Delicious homemade dry gooseberry wine

Gooseberry wine is a new branch of discovery for yourself and your environment, because the berries themselves are often compared with the grapes themselves and the drink from it - wine. In order for the wine to turn out to be of high quality, it is worth remembering that you need to use only fresh and selected berries for cooking, since peeled raisins that have lain for more than a day begin to deteriorate.

it is best to use the highest quality resources to produce home-made alcohol

1. The berries are cleaned of dirt
2. Syrup is prepared from sugar and water
3. The container is covered with gauze and periodically mixed
4. After the appearance of fermentation according to the classical version, it is necessary to add a water seal to the structure and wait until the intensity of the emitted carbon dioxide dries up
5. Later, the liquid is refined and bottled
6. Seals securely

The recipe uses a 1 to 1 ratio of water and berries, but you have the right to determine the sugar in this yourself, but in order to make a truly dry wine, you just need to reduce the dose of sugar and choose sour and ripe berries for your wine.

This recipe is different in that sugar is used here much, less than usual, so the maturation and fermentation itself can last up to six months.

green gooseberries are the most acidic, so they are great for dry wine