Homemade honeysuckle wine

10 servings
36 days 30 minutes

The preparation of honeysuckle wine according to such a recipe is within the power of even novice winemakers. We go through honeysuckle and rinse thoroughly. Then it must be crushed. This can be done with both a blender and a meat grinder. Fill the resulting mass with 100 grams of sugar and put in an enameled container for 3 days in a warm place. The berry puree must be squeezed out as soon as the fermentation process begins. The obtained juice is poured into a bottle or jar. Pour the squeezed berries with water and leave again for 3 days in a warm place. Again squeeze the resulting juice and mix it with the first juice. Add sugar at the rate of 0. 2 kg per liter of juice. After mixing the juice with sugar, close the container with a water seal and leave in a warm, darkened place. When the fermentation process subsides, fall back into sugar at the rate of 0. 2 kg per liter of juice and leave. When the fermentation process is finally completed, the wine is bottled and stored in a cool place, away from the sunlight. The wine is finally ready when it is completely brightened.