Wine from blueberries: recipe, tips and secrets

Home wineries in the season harvested favorite drink from almost all berries and fruits. Each of the versions has the right to exist: a variety of tastes and shades amazes and pleases. But the most favored wine experts are blueberries. An elegant ruby color, a subtle but rich taste, a benefit transmitted by a drink from berries, stimulates lovers of domestic alcohol to collect blueberries and let it go to the good cause of making wine. The process is long and rather laborious. But if you have patience and perseverance, you can treat yourself and your family to a wonderful drink in every way.

Tasty and healthy

Blueberries are a very useful berry. It contains the richest set of all vitamins and acids necessary for man, elements (both macro and micro) and a serious dose of pectin, which releases radioactive metals and their compounds. Blueberry juice reduces and normalizes glucose in the blood, eliminates harmful cholesterol from the body and stimulates both metabolic and digestive processes. Berry enhances immunity, increases hemoglobin, helps to overcome inflammation and prevents atherosclerosis. It is very useful to the cores: nothing so quickly and reliably strengthens the heart muscle and all the vessels. And not so long ago, doctors found that these berries also reduce the risk of tumor diseases several times.

All these qualities are also found in blueberry wine. In addition, if it is properly prepared, it can be stored without losing its original properties for up to four years. What winemakers use, savoring a wonderful drink and strengthening their health in parallel. A glass of wine a day - and autumn colds with flu you are not afraid.

Attention: preparation of raw materials

In order to make homemade blueberry wine, and pleased, to select berries should be treated very meticulously. The key to success is to sort all the damaged, and the more so sluggish, instances. It should not appear in the raw materials of unfertilized berries: from them the blueberry wine gets an unpleasant bitterness. In addition, they have few fermenting substances. Berries rather mold, than become a treasured wine.

In addition, the drink should not get even the smallest scraps of leaves or twigs: they contain toxins that cause nausea (and even vomiting), severe dizziness. And at high concentrations, toxic compounds can cause fainting. And when you insist their concentration increases, so that sorting is needed as thoroughly as possible.

Honey blueberry wine at home

Usually winemakers use 10-liter glass bottles. This volume requires four kilos of ripe blueberry perebrannoy. The berries are washed, drained of water and warmed up. Both the juice and the pulp are placed in a clean container. Here two liters of water are poured in; It is advisable to use a spring, in its absence a good bottled bottle will do. The future blueberry wine is left in the dark and the heat of the day at four. To prevent the balloon from entering moths and garbage, its neck is tied with several layers of gauze.

When the endurance period is over, the infusion is well filtered, the pulp is carefully squeezed and discarded. The juice is poured into a clean container; It pours a half kilogram of sugar and a third - honey, dissolved in a half liter of clean water. The most delicious blueberry wine at home is obtained with the use of lime honey, but any other, just natural, will do. After these procedures, a water seal is installed on the cylinder and the structure is returned to the site until the fermentation is complete.

Second phase

When the blueberry wine finishes playing, it will need to be clarified. To this end, it is drained through the siphon from the sludge. Then again the bolt is put, and the bottle is left for maturing for another two months. Now its place is in the cool. When the drink becomes completely transparent, it is gently bottled, sealed (it is possible even to grind) and stored in coolness and darkness by all means in a supine state.

"Glove" method

There is another recipe for blueberry wine, which even a novice winemaker can embody. Step by step it will look like this.

1. Five kilos of unwashed berries are warmed to a gruel and placed in a bottle.
2. To the blueberry is added half a glass of raisins (to wash and steam it is not necessary), a 20-gram pack of citric acid, half a kilogram of white sugar and five liters of water.
3. After 4 days, when the fermentation is clearly visible, the base is filtered and pressed into a new container. Added another half a kilogram of sugar.
4. A medical glove pierced with a needle is put on the neck.
5. Four days later, a glass of liquid is poured, in it another half a kilogram of sugar is dissolved, and the solution returns to the bottle. After three days, the manipulations are repeated.

Wandering wine from blueberries will be two months. Then it is brought out in the cool for 8-9 months to settle. It is necessary to remove sediment every three weeks. Permanent wine is bottled and used at will.