Homemade sea buckthorn wine

100 servings
45 days 12 hours 15 min

The recipe is not as complicated as it is laborious and takes a long time. But for experienced winemakers, making wine from sea buckthorn will not be difficult. Grind unwashed berries with a blender or by hand, and then squeeze the juice. Juice can be squeezed up to three times. Pour the juice obtained from sea buckthorn into pots of 4-5 liters and add 3/4 cup of sugar to each pan. Then we close the containers on top with gauze and stand for three days at room temperature, avoiding direct sunlight. During fermentation, foam will form on the surface, which must be periodically removed. By the way, squeezed berries can be covered with sugar and put in the freezer. Such mash can later be used as a filling for pies or buns. After three days, all the juice is poured into a large glass container (jar or bottle) and

2. 5 kg of sugar dissolved in drinking water is added. The remaining

2. 5 kg is introduced in three parts every three days during the fermentation process, which will last for a month and a half. Also, during fermentation, water should be poured. It is also recommended to shake the bottle from time to time. When the main fermentation is over, remove the oil layer from the beverage surface and add water to the initial level. We set the water seal and wait for the end of the fermentation process. The finished homemade sea buckthorn wine is filtered and put on fermentation again - this time for 3-4 months in a cool place. When the fermentation process is complete, the wine is clarified with protein whipped with water into foam. After three weeks, the wine is bottled and waits six months to achieve more flavor and taste.