What just do not make wine. Grapes, plums, cherries will go with a good host. And if you have collected a lot of cranberries, then you can cook not only jam, jelly, compote, but also a delicious fortified drink from healthy berries. The truth will go more sugar to remove acid than any other wine, because the composition contains virtually no monosaccharides.
Selection and preparation of ingredients
To make wine you will need fresh cranberries, harvested after the first frost. After removing all spoiled berries and trash, grind with sugar.
As a rule, the proportion is 1: 3 and all this mass is poured with purified water (1: 5). The yeast that lives on the surface of the berry will start the fermentation process and you only need time so that the alcoholic drink can be infused.
Recipes
Making a tasty drink is easy. There are many recipes of varying degrees of difficulty and whatever you choose: simple or with the addition of yeast and other berries, you will get a good result.
Classic way
6 l 40 min.
Nutritional value per 100 g:
- Grate the berries with 500 g of sugar, add water and mix thoroughly.
- Place the resulting mass in a prepared vessel and dress with gauze on top.
- After standing for 5 days in a dark place, at a temperature of + 25 ° C, the pulp rises to the surface, it is removed, and the rest is filtered through a dense layer of gauze.
- Pour 2 kg of sugar in strained juice, mix and leave for 4 days, putting a rubber glove on the vessel to allow air to escape during fermentation.
- Drain 2 liters of liquid, dilute the remaining sugar, add to the wort and set aside for 1-2 months, until the process is complete.
- Strain the resulting wine carefully without disturbing the sediment, pour into containers and let it brew for six months.
Important! The use of rotten, ripe and overripe berries is unacceptable! The wine will spoil the bitterness of the fruit, a dark, cloudy color is formed.
Fortified wine
0.5 L20 min.
Nutritional value per 100 g:
- Grate the berries with sugar and pour vodka.
- Close the jar tightly with a capron lid and shake periodically for two weeks.
- Put in the refrigerator for a day.
- The homemade drink will turn out to be strong, you can make the taste softer due to the syrup (2: 2).
From dried fruit
4 l 12 h.
wine yeast Lalvin RC212
according to instructions
pectin enzyme
1 tsp
grape tannin
1/8 tsp
top dressing for yeast
1 tsp
Nutritional value per 100 g:
- Soak dried berries in 0.5 l of warm water and, after softening, grind through a meat grinder or blender.
- Add pectin enzyme and leave for 12 hours
- Cook the syrup (0.9: 3.5), cool and introduce into the broken mass.
- The remaining ingredients are added to the wort and left warm for a week, shaking twice a day for active fermentation.
- We merge into a new container without sediment, tightly close it with a water seal with a tube through which excess fumes will exit. Cranberry infusion will roam for 2 months, then pour into bottles, close tightly and let it brew in the cellar for six months.
Important! Wine can be drained only when a clear precipitate forms at the bottom, and the liquid becomes transparent.
Without sourdough
4 l 40 min.
Nutritional value per 100 g:
- Rinse and soak the berries in cold water for an hour.
- Drain the liquid, mash the berries and leave the mixture to ferment for 2 weeks.
- Add sugar, dilute and leave for a month, putting a water seal.
- Drain the settled wine, let it brew for 1 month.
With sourdough
7 L30 min.
Nutritional value per 100 g:
- Grind 0.5 cups of unwashed berries with 400 g of sugar and leave to roam for 10 days.
- The resulting sourdough is introduced into the mass, prepared and diluted with water (the remaining berries with sugar).
- Leave for 1.5–2 months.
- Gently pour the recovered liquid into a dry bowl and lay it in the refrigerator for 3-4 months.
Did you know? To strengthen the immune system, the digestive system and maintain body tone, it is enough to drink 100 g per day of cranberry wine.
With black currant
4 l 12 h.
pectin enzyme
1/2 tsp
wine yeast
according to instructions
Nutritional value per 100 g:
- Pass blackcurrants with cranberries by hand.
- Dilute sugar with water.
- In the resulting syrup, add the enzyme, yeast and mix with grated berries.
- We create a condition for fermentation.
- At the end of the process, bottled and left for 6-7 months in the cellar, after which you can take a sample.
Quick way
1 L 20 min.
Nutritional value per 100 g:
- Grind the berries through a blender and allow time to ferment in a natural way (stand in heat for no more than a week).
- Carefully add alcohol and leave for another 7 days.
- Pour sugar syrup, bring to a homogeneous mass.
- Heat to 65 ° C, stirring constantly, remove from heat and cool.
- Strain the cooled tincture through a gauze folded into several layers and pour into bottles.
- Give insist 24 hours and cranberry tincture is ready.
From fermented cranberries
5 l 30 min.
- water 5 l
Nutritional value per 100 g:
- The diluted and fermented sugar and berry mass is diluted with water, mixed and set to “play” until the sediment is separated from the liquid.
- We defend one day and pour into clean dishes.
- To exit the vapors, insert vent tubes or put on rubber gloves on the neck, after having pierced a couple of small holes in them.
Did you know? The USA is the world leader in cranberry growing.
Features of storage of blanks
Store in a cool, dark place. Heat and sunlight can resume fermentation, making the product cloudy. Young wine is aged in the cellar, to improve the taste, 6-12 months. Having prepared a fortified drink at home, you get a tasty, slightly sour, useful tincture, which is nice to treat friends.
