Wine from the honeysuckle at home

The honeysuckle is an unpretentious plant, the fruits of which are a real storehouse of vitamins and useful mineral elements. The homemade wine made from the honeysuckle will delight an unusually gentle and mild taste with a light note of sourness, as well as a chic aroma.

1

Recipe for cooking homemade wine from the honeysuckle using water

For the preparation of drink will be required:

• 2 kg of berries of the honeysuckle.
• About 1 kg of sugar.
• 1.5 liters of water.

Cooking:

1. Prepared fruits carefully move and rinse in cold water. After - shred to the state of the puree. You can make it like using a meat grinder or blender and manually. Try to crush every berry, because the product is important for wine.
2. The resulting mass is overflowing into a jar or a bottle, add 350 g of sugar. Mix the components, cover the vessel of gauze and leave for 3 days at room temperature (without access of sunlight). Do not forget to mix the berry mass twice a day using a wooden blade.
3. Next, remove the Mezdu - focusing the worried puree through the gauze. Juice put in the refrigerator, and cake connect with water. Leave the mezgu for another 3 days. Next skip it through the gauze. The resulting juice connects with the first portion (from the refrigerator), and throw out the cake.
4. In the resulting wort, bring sugar at the rate of 250 g of the product per 1 liter of juice. Stir the ingredients.
5. We transfix the wort to the container for further fermentation, trying to fill it no more than 70%.
6. On the neck of the vessel, we install a water shutter (assure the silicone tube from the can through a kapron lid into a glass with water or pull the rubber glove with a hole). An important condition is the tightness of the design. Transfer the vessel to the warm (at least 24 ° C) and the dark room.
7. After 5-6 days, drain the glass of wort and dissolve 150 g of sugar in it. Pour the syrup into the bottle and again install the hydropout. Repeat the manipulation after another 6 days, sprouting another 150 g of sugar.
8. The total duration of fermentation is 20 - 30 days. On the end of this process, you will notice on the swamp in the glove (if you were used as a shutter) or the absence of bubbles.
9. Finished wine with a tubule (so as not to capture the sediment) overflow into clean and dry vessels. Capacities need to be filled with the top so that no air space remains.

Wine ripe in a cool place for 3 (and better than 6) months. As precipitate is based, if such a phenomenon is observed, the wine will need to be overflow (using the same tube).

The finished wine can be stored in the refrigerator 2 - 3 years.

2

Recipe for cooking homemade wine from honeysuckle without water

Prepare the following ingredients:

• 2 kg of berries of the honeysuckle.
• 0.5 kg of sugar.

Cooking:

1. Wech the berries, removing immature or torn, rinse with cool water and fold on the colander.
2. Master the fruits as small as possible, put a berry puree into an enameled container and leave for 3 days.
3. When the mass breaks down, press it and put it in the cold.
4. Add 200 g of sugar to the cake, mix the products and leave another 3 days.
5. Press the new portion of the juice from the honeysuckle. Mesu throw away. Connect the first and second portions of the juice.
6. Add remaining sugar, install the water shutter and send wedge to heat for a month.
7. The finished drink is filtered, spill on the bottle and assign in a cool place for a month or another - the guilt must be trimmed. The emerging precipitate must be contacted, so do not forget to periodically look at your wine.