Delicious strawberry wine recipes. Strawberry wine: a recipe at home

This wine can be made using sourdough or raisins instead. The result will be identical, the taste cannot be distinguished from one another.

Ingredients (for sourdough raisin wine)

• 5 kg of strawberries;
• 5 liters of water;
• 10 cups of sugar (200-gram waist-high glass);
• 1 cup raisins.

Cooking process step by step

1. Sort the berries, removing those containing even a hint of mold.
2. Rinse thoroughly, but gently, drain.
3. Remove large mechanical particles and sepals.
4. With a simple wooden crush, scalded with boiling water, or with cleanly washed hands, grind the berry into a puree.
5. Dissolve sugar in the stated amount of water and pour the syrup into the pulp. Add raisins. Leaving 1/3 of the empty volume of the bottle above the wort, put it in a dark, warm place (with a temperature of 21-24 ° C).
6. Put a water seal on the bottle.
7. After 4-5 days, after the start of active fermentation of the must, squeeze out the pulp (without throwing it away, it can still come in handy later!).
8. Re-install the water seal, and send the wine for further fermentation, this time already in cool place, with a temperature of 8-12°C. The point is that saving high temperature turns wine into vinegar. It will be impossible to save such a drink.
9. After about a month, when the drink clears up and the waste products of the yeast fungus settle to the bottom, your delicious Home wine strawberries almost ready.
10. For final readiness, carefully drain the wine without sediment into bottles, put it in a cool dark place (cellar) for ripening, where it will stand for another month. During this time, another sediment forms at the bottom, draining from which the wine can be consumed.

The lower the temperature of wine storage in the cellar or in the lower section of the refrigerator, the more readily it gives out a sediment from which it must be periodically drained.

The main thing is not to overcool the wine - the border of the thermometer column should not fall below +5°C. (+4 degrees is not yet freezing, but already a change in the crystal lattice of water). Testimony fully prepared wines will form in a half-liter bottle no more than 1 mm of sediment in 2-3 weeks.

Depending on the sugar content, we get dry, semi-dry or semi-sweet wine. But you can also get a delicious dessert, that is, sweet. For this, the pulp squeezed out at the stage of initial fermentation is useful.

Waste-free technology for making dessert wine from pulp

This method of making wine is the simplest of all - no actions are required to select and wash the berries, the pulp is used after detaching it from the juice. Thus, considerable savings are achieved from the fact that you do not have to buy an expensive berry.

Recipe:

1. The resulting pulp is poured with an equal volume (1: 1) of sugar syrup with 30% sugar content. That is, if you have 1 kg of pulp, then 1.8-2 liters of water will require 300 grams of sugar. For two kilograms - 600 grams of sugar, etc.
2. Mix the syrup evenly and for a long time, until the parts are completely connected, mix with the pulp, then put in a warm, 21-24 degrees, dark room. Will begin intensive fermentation wort.
3. After three days, the wort will separate into the spent pulp that has surfaced and the viscous juice. Pour the juice (do not squeeze the pulp anymore!), Then put a water seal on the bottle with it, pour it into bottles in a month and place them in a cool place. That is, perform the same actions as in the recipe above.

Fortified strawberry dessert wine

Although more correct name such a drink - liqueur. It is made from the same ingredients as strawberry wines, but with the addition of a strong alcoholic drink - well-purified moonshine or vodka.

Recipe:

• 1 kg of strawberries;
• 1 kg granulated sugar;
• 500 ml hot (40-50⁰С) water;
• 500 ml of vodka or 40% purified moonshine.

Cooking technology. Step by step recipe:

1. Wrinkled, damaged fruits can also be used to make wine. Clean them from rotten ones, sort them out, mash them into a puree.
2. Pour the resulting mass with sugar and pour boiled and cooled to 50 ° C water. Stir and pour into a suitable glass bottle with a margin of at least 1/3 of the volume above the wort.
3. Put in a warm dark place for 5 days, be sure to use a water seal.
4. After this time, after separating the must into pulp and juice, squeeze the pulp through cheesecloth into juice, add vodka to the product, mix well.
5. Insist for another 7 days in a cool place, then filter (or drain very carefully from the sediment), and can be bottled, placed in the cellar or in the refrigerator section of the refrigerator.
6. After another week, the drink can be consumed.

The strength of such a drink, or the alcohol content in it, is about 20%. Do not confuse the concepts of "tincture" and "pouring". For the usual strength of the first - from 30% alcohol and above.

The main thing is that the tincture implies a very small amount of the product (in our case, these are berries) on which the drink is infused, usually 3-4% of the volume. And "berry tincture" is a linguistic and gastronomic nonsense. Rather, it will be the already mentioned liquor or even liquor.

Thematic video on the manufacture of one of the liqueur options:

Classic recipe without water

The hardest part when dealing with strawberries is getting the juice. Due to the many strands of fiber penetrating the fruit, it can only be squeezed out of the fruit either on high-tech presses or using a fermentation process. But on the other hand, such wine turns out to be as tasty and aromatic as possible - after all, water in original ingredients not included at all! But you also need a lot of strawberries, and you need to approach the selection of raw materials for wine production more carefully.

Compound:

• 4 kg of strawberries;
• 1.2 kg of sugar.

Cooking recipe step by step:

1. Sort the berry, separate the sepals from it, carefully rinse in several waters, put it in a colander and dry
2. With clean hands or a wooden crush scalded with boiling water, mash the berries with sugar.
3. Shift berry puree using a funnel with a wide spout into a pre-sterilized bottle. The use of a water seal is a must!
4. After 5-7 days, the berry mass will exfoliate: the pulp saturated with gases floats up, and the juice extracted from it sinks down.
5. Drain the juice into a separate container. It is best to do this by placing the bottle on a raised platform and, having pierced a layer of pulp with a hose, drain the pure juice into a separate container using suction. Then it is already possible to shake out the pulp from the fermentation bottle and combine the pomace from it with the juice. The extraction must be done through several layers of gauze.
6. Rinse the bottle thoroughly, pour the juice with the pomace from the pulp into it. Put the water seal in place.
7. Keep young wine in a cool dark place for at least three weeks.
8. Strain, bottle, refrigerate, and after a week the wine can be consumed.

Dry strawberry wine it will not work using this technology - it will not give an excess of sugar. Although, if you set yourself the task of making dry strawberry wine, then the line between fermenting must turning into vinegar or turning it into a drink with a low sugar content is very thin, you can not always catch it, so it’s better not to risk it!

Dessert and semi-sweet will come out great!

Thematic video on YouTube:

If all the technological methods were performed flawlessly by you, strawberry wine felt the warmth of your hands throughout its production, you were lucky with the berry, with its sugar content and juiciness, then every time a heavy bright scarlet wave of strawberry wine you made with your own hands splashes into a glass - its aroma will vividly remind you of the taste and smell of the past summer.

It remains only to choose the right snack for the drink, the article about will help you with this, it also says the better not to eat wine.

Strawberry wine is a fabulous scarlet alcoholic nectar with bright taste summer berries, saturated strawberry flavor and sweet, delicate aftertaste.

Story. Europeans appreciated the taste of strawberries in the 15th century. A little later, an incomparable strawberry wine appeared. His first recipe dates back to 1745. But the British, who created such a marvelous drink, did not appreciate its taste at all. It then consisted of the juice of berries (5 parts), brown sugar(1 part) and white rum(2 parts). In general - a yummy, but undeservedly offended by the inhabitants of foggy Albion.

With each century, the popularity of strawberry alcohol is only growing. But to meet him in the store is a rare success. IN best case you will find liquor, and this is a slightly different drink. And home-made wines are not comparable with store-bought ones.

Note!

In the preparation of strawberry wine, there are some points that must be taken into account.

• Berries, unlike other fruits and berries wine recipes you need to wash, and cleanly, otherwise you will be guaranteed an earthy aftertaste. Wild yeast from berries will completely replace us with unwashed (but clean) raisins or all kinds of starters (for example, on rice or the same raisins).
• When kneading berries, do not use a blender or meat grinder - crushing the seeds will add bitterness and turbidity to alcohol. Therefore, it is best to knead the berries with your hands, or, in extreme cases, with a silicone crush.
• All utensils used in the preparation and storage of the drink must be sterilized, or at least scalded with boiling water and dried. It is good if these are glass or enameled containers.
• If during the fermentation process mold began to form on the wort, try pasteurizing it (treatment with a temperature of 65 ° C for 10-15 minutes). In order for the fermentation to continue after this, you will need to additionally add to the wort wine yeast(according to instructions).
• Wine is not prepared quickly, so if you are in a hurry, it is better to prepare liqueur or liquor from berries.
• It is better not to make completely dry (completely sugar-free) homemade wine from strawberries - it will most likely just get moldy, but with a small amount sugar is fine.
• Serving finished wine pouring it from the bottle into the decanter, but then it is not stored in the decanter - you need to drink everything. They drink it from glasses or glasses, snacks are either not served at all, or light, including desserts.
• Created at home, this wine can be used in the preparation of desserts or cocktails.
• If you wish, you can combine strawberries with other berries and make Assorted wine. In this case, the first recipe is used as a sample of the cooking technology.

Strawberry wine "Homemade"

According to this recipe, you can make wine from strawberries without water, just increase the number of berries used in this case by 3 times (to get more juice).

In addition, by adjusting the taste of the wine at the last stage, together with extra sugar you can add vanillin (from 1 teaspoon to 1 tablespoon) and lemon zest (30-50 grams, followed by filtration after 5-7 days). The introduction of other spices is not particularly recommended, so as not to drown out the originality strawberry flavor and aroma.

Prepare:

• strawberries - 3 kilos
• granulated sugar - 2 kilos
• water (bottled) - 3 liters

You need to prepare like this:

1. Heat the water to 30 ° C (or cool if you took boiling water), dissolve half the sugar (1 kilogram) in it.
2. Transfer the strawberry puree to a bowl where the wine will ferment. It can be a bottle or a jar of 10 liters. Pour in here sweet water and add raisins. Make sure that the volume of strawberry mass in the bottle does not exceed ¾.
3. Tie the neck of the bottle with a piece of gauze and leave the wort in a dark and warm room for about a week (five days is possible). The must must be stirred several times a day. The first signs of fermentation should appear at the latest - in a day.
4. After the allotted time, we filter the liquid, squeeze the pulp.
5. Pour the future wine into a new bottle and dissolve another 0.5 kg of granulated sugar in it. Next, a water seal is installed on the neck of the bottle or a pharmacy glove is put on with a puncture in one of its fingers. Send the bottle to the same place where the previous one was.
6. After 5 days, pour a glass of wort from the bottle, dissolve 250 gr. granulated sugar and pour back into the bottle. Return the water seal to its original place. After another 5 days, repeat the action with the addition of sugar again.
7. Now you need to wait for the end of fermentation. This usually happens after 1-2 months. If after two months the wine ferments, pour it into a clean bottle, leaving the sediment at the bottom of the old bottle. fermentation tank intact, and let the fermentation complete.
8. Pour the finished strawberry wine into new dishes adjust the sweetness by adding more sugar if desired. To prevent new fermentation and prolong the shelf life of the drink, pasteurizing the wine at 65 ° C for 20 minutes (usually bottles with a drink are kept in hot water without heating it above the specified temperature), or strong alcohol- vodka, rum or diluted alcohol. Its percentage in wine should not exceed 2-15% (not to be confused with the strength of the wine). If you don’t want to add alcohol, but you added sugar, you will have to keep the drink under a water seal for another 10 days.
9. Pour the “corrected” wine into sterile big banks to the very top, seal and store in a cool place. Next, strawberry wine should ripen for 2-3 months, this will improve its taste. At the same time, every month it must be filtered with sterile gauze, separating it from the sediment.
10. You can try the drink when there is no more sediment at all. Now it can be transferred to wine bottles and clog. It will keep for about 2 years.

Strawberry wine "Semi-sweet"

This is a very risky recipe due to the likelihood poor fermentation(in the absence of sugar) and microbial contamination (in the case of using non-sterile items and utensils), but its result is usually striking in its flavor range, freshness and lightness.

Prepare:

• strawberries - 6 kilos
• granulated sugar - 100 grams (for each liter of juice)
• raisins (not washed, dark) - 100 grams

You need to prepare like this:

1. Sort the berries, sort the bad (even partially) separately, wash and turn into a puree mass.
2. Transfer the strawberry puree to a bowl where the wine will ferment. Throw in raisins here. Make sure that the volume of strawberry mass in the bottle does not exceed ¾.
3. Tie the neck of the bottle with a piece of gauze and leave the must in a dark and warm room for about 2 weeks. Stir the wort no more than 1-2 times.
4. After 14 days, drain the juice, collect and squeeze the pulp, mix the resulting juices and pour them into a container with a water seal.
5. After 10 days, we filter the juice again, and again put the must under a water lock for quiet fermentation. This period takes from one to three months, and every 10 days we repeat the must filtration procedure. To the “removal from the sediment” procedure, we now add the “sweetening” procedure. That is, every 10 days, in addition to pouring wine into new dishes, we add sugar to it. You need to add all the sugar in 3 doses.
6. After a month, the wine will slightly change color, first becoming red, and later - the color of cognac. Removing it from the sediment in the second month, you can pour it in a trickle from a certain height. This will "ventilate" the drink.
7. After 2-3 months the wine will be completely transparent and ready. If desired, you can slightly sweeten it or “fix” it with strong alcohol (2-15% of the volume of the entire drink).

Try after bottling to keep the wine for another six months or at least a quarter, then it will become simply luxurious.

Strawberries are the main ingredient for making romantic desserts. The evening can be supplemented with a fragrant alcoholic drink. Cooking will require some experience and time. But the article contains simple recipes making wine from strawberries at home.

The biochemical composition of the berry is ideal for winemaking. By adding certain ingredients, you can get low alcohol drink with a pleasant and mild taste.

It is better to store wine in bottles with a cork made of natural materials. Corks can be reused. Fill the hole from the corkscrew with melted wax. Be sure to label the container with the drink in order to know the date of manufacture and composition.

Let's look at a few options. You can choose the most suitable method for yourself.

First, let's try to cook fortified drink from berries. For long-term storage, put it away in a cool place. You will be able to taste the wine in a month.

Ingredients:

• 1 kg of fresh strawberries;
• 1 kg of white sugar;
• 500 ml of water;
• 500 ml of vodka.

Ripe and clean berries without stalks are kneaded by hand until a puree-like mass is obtained. Dissolve granulated sugar in hot water and pour the syrup into a container with grated strawberries. Pour the mixture into glass jar, cover with gauze and leave for a week in a room with a temperature of 18-25 degrees. Stir the wort daily.

After 7 days, filter the contents of the jar through a sieve, pour into a clean container and add quality vodka or homemade moonshine. Close the lid with a straw and put it in a warm place for one week.

After a few days, fermentation will stop, sediment will form at the bottom, and the must will become lighter. Now the drink must be drained from the sediment with a straw.

We distribute the wine into bottles, close the corks and put them in a cool place. After a week, take the first sample.

How to make an alcoholic drink with berries and raisins

Would you like to make 10% strawberry wine at home? There is nothing easier. Prepare sugar, berries, raisins and start the process. The wine is very tasty and aromatic. To make it clearer how to make such a drink, watch the video instruction:

Such wine can be stored for two years in a cool place. It will take about three months for the wine to fully mature.

Recipe for cooking with sugar on wine yeast

Here we will use special winemaking additives. If add regular yeast, then you can spoil the pleasant bouquet of aromas of the drink.

Ingredients:

• 11 kg of strawberries;
• ¼ tsp sodium bisulfate;
• 5 tsp yeast nutrition;
• 1 pack of wine yeast;
• 5.5 kg of granulated sugar;
• Pectin.

Step by step cooking

1. Cut the washed berries into several pieces and send them to a clean container;
2. Berries are completely filled with water;
3. Now add pectin enzyme and sodium bisulfate;

Use pectin according to package directions.

1. We cover the dishes with a cloth so that insects and dust do not get into it. Leave in a warm place for 24 hours;
2. After the specified time, pour water into the container. The total volume should be about 18 liters.
3. pour out white sugar and stir thoroughly.
4. At the next stage, add yeast and special top dressing;
5. We cover the bowl or pan with a cloth;
6. Leave for a week and periodically remove the foam;
7. We filter the drink through a sieve, pour out the wort and put a water seal; Fermentation may take 0.5 - 1 month;
8. During this time, constantly pour the wine until the sediment no longer appears;
9. In a couple of weeks the drink will be ready.

Make wine only from fresh and ripe strawberries. Keep for 2-3 months before use.

Strawberry wine with lemon at home

To give the drink a pleasant flavor, add to it citrus fruit. In small quantities, such alcohol is beneficial to health.

Ingredients:

• 3 kg of berries;
• 100 g of lemons;
• 20 g yeast;
• 2 kg of granulated sugar;
• 4 liters of water.

Cooking

1. First of all, wash the strawberries several times in cold water. Remove the stalks, dry and pour into a glass bottle;
2. Pour the contents with water, pour out sugar (1 kg), add yeast and cork with a lid with a water seal;
3. We clean for 5 days in a warm place;
4. At the next stage, pour out the rest of the granulated sugar, add the chopped lemon.

Citrus fruit cut into washers or half rings, as it is more convenient.

1. Shake the bottle, close the cork and leave for a few days;
2. When the fermentation process is over, drain the wine from the sediment, filter and pour into containers.

The wine must be aged for several months. For long-term storage, we remove the bottles in the cellar or put in the refrigerator.

Strawberry and red currant drink

If you are just a beginner winemaker and are not confident in your abilities, do not worry. After all, wine has always been prepared at home. Therefore, everything will definitely work out.

• 1.5 kg of strawberries;
• 0.5 kg currants;
• 1.5 kg brown sugar;
• A handful of raisins;
• 1 lemon.

Step by step cooking

1. Pour granulated sugar into a saucepan with 2 liters of water, mix and cook the syrup over low heat;
2. When the liquid boils, we throw a few slices of lemon into it;
3. After a couple of minutes, remove the pan from the burner and leave to cool;
4. We eat the berries, sort and remove the stalks, then knead in any convenient way;
5. Put berry puree into a sterilized container with a narrow neck, add raisins and sugar syrup with lemon slices. The container must be filled ¾.
6. Cover with a rag and send for a week in a dark place.

In the morning and in the evening, mix the mass with a wooden stick.

1. After 6-8 days, carefully drain berry juice. We close the bottle with a cork with a straw, which must be lowered into a small jar of water.
2. After 7 days, drain the wine from the sediment.

We bottle the drink and send it to a cool place for a couple of months. If you want to do fortified wine, then at the finishing stage, add 0.5 liters of 40% vodka to it.

Easy no water recipe

Before making wine, the berries are lightly washed so as not to wash off. wild yeast that are on the skin. They are essential for the normal fermentation process.

Ingredients:

• 8 kg of strawberries;
• 1 kg of white sugar.

Step by step cooking at home

1. We sort out the berries, pour them into a bowl and knead by hand until a puree-like mass is obtained;
2. Pour granulated sugar and transfer to a jar of 10 liters.
3. Cover the neck with gauze and leave in a warm place for 3 days.

Shake the bottle periodically so that the sugar is completely dissolved.

1. At the next stage, we filter the wort through several layers of gauze and squeeze the cake.
2. Cover with a lid and water seal and put in a cool place.
3. Fermentation will stop after a couple of months. Using a tube, drain the wine from the sediment. Let's leave it for one more week.

After the specified time, we pour the drink into clean bottles and put it in the cellar for storage. The maximum strength of the wine is 18 degrees.

Homemade wine from strawberry jam for a 3-liter jar

If you did it yourself, and for some reason it fermented, then do not throw it away. It is great for preparing a fragrant and delicate drink.

Ingredients:

• 1.5 liters of jam;
• 1 cup of sugar;
• 1.5 liters of pure water;
• 1 tbsp raisins.

For long-term storage, only sterilized containers should be used.

Cooking:

1. We heat the water to 20-25 degrees and mix it in any convenient container with jam.

Jam with mold cannot be used. Such a product will spoil the taste and can harm health.

1. Add raisins and taste. If required, then pour 50 g of granulated sugar.
2. Mix the ingredients in a jar. We pull a rubber glove over the neck and make several holes on it through which gases will escape. We remove the container in a warm place.
3. After 3-4 days, drain some juice with a tube, dilute it with 50 g of sugar and pour it back into the container. We put on a glove and leave it for 5 days.
4. You can repeat the procedure if necessary.
5. We leave to wander for two months.
6. When the glove is down, you can drain the wine from the sediment. We filter it and pour it into jars.

The drink will take 2-3 months to fully mature.

Alcoholic drink made from strawberry compote

In one of the previous articles I described how to do . If for some reason you have it sour or deteriorated, then it can be used for cooking delicious wine.

Ingredients:

• 3 l compote;
• 50 g raisins;
• 100 g sugar.

Cooking technology

1. Strain the strawberry compote. We do not throw away the berry mass, they will still be useful to us.
2. We heat 1 glass of juice to 30 ° C and dissolve granulated sugar in it. Add raisins to speed up fermentation.
3. Pour the starter into a small container, cover with gauze and remove for 4 days.
4. After the start of fermentation, pour the starter into a container with strained compote. We cover with a lid with a water seal and put it in a dark place.
5. Grind the berries, filter through a sieve and sprinkle with a small amount of sugar. We put the mass on the stove and cook over low heat.
6. When the mixture has cooled, then pour it into a separate container, fill it with water and put it in a warm place.

On cold days, it is better to cover the container with ingredients with a blanket or towel.

1. When the fermentation process is completed in both jars, we drain the juice from them, mix, filter and pour into jars.

The strength of this wine does not exceed 15 degrees. The drink will be ready to drink in 3 months.

There are more difficult ways cooking. We have reviewed the simplest strawberry wine recipes. Be sure to make some preparations for the winter.

Strawberries are widely used in cooking. Compotes, preserves and jams are made from this berry, pastries are decorated with it. Strawberries not only have excellent taste And pleasant smell but also useful properties. It contains vitamins C, A, B, H and E, and of the minerals necessary for the body - copper, iron, iodine, zinc, magnesium, sodium, calcium and phosphorus. This berry is rich and oxalic, salicylic acids. If you want to get rid of anemia, arthritis and viral diseases you need to eat strawberries as often as possible. This berry has one more useful property. This low calorie- only 37 units per hundred grams of product. In this article, we will talk about how to make strawberry wine at home. It's different light taste and sweet berry aroma. The process of its manufacture is somewhat different from the standard, where the raw material is grapes. Read about all the intricacies of production below.

Classic recipe

Strawberries can be used to make both table and dessert wines, as well as liqueurs and liqueurs. Let's first look at classic recipe. For wine, you need to select the most ripe berries without any flaws. Separate the tails, wash the strawberries. The complexity of making berry alcoholic beverages lies in the fact that, unlike grapes, there are no fermentation bacteria on them, but as many putrefactive ones as you like. Therefore, strawberries need to be washed thoroughly. Next, we need to start the fermentation process. This activator is yeast and ... raisins. Mash a kilogram of strawberries into gruel. Pour boiling syrup made from water with the addition of a kilogram of sugar. When the mixture has cooled to a temperature of + 32 or a little less, yeast (4 g) can be added. But first they must be mixed with a small amount of water at room temperature and allowed to swell for twenty minutes. Pour into berry mash and raisins. We put the container under the water seal and store, shaking daily, in a warm place for about a week.

Strawberry wine: homemade recipe

Adding yeast to a drink can adversely affect the bouquet of aromas. Therefore, many winemakers do without them. The activator of the fermentation process in this recipe is a handful (100 g) of raisins. Three kilograms of ripe selected strawberries are washed and kneaded with a wooden mortar. We make syrup from three liters of water and 2 kg of granulated sugar. Strawberry gruel is placed in jars, filling them with two-thirds of the volume. When the syrup becomes just warm (35-40 degrees), pour the berries. The liquid level should be five centimeters below the neck of the jar so that the wort does not splash out during fermentation. We cover the containers with gauze and put them in a cool dark place for a week. Stir the contents of the jars several times a day with a wooden spoon. When active fermentation starts, we separate the must from the pulp. Pour the juice into another container, which we cover with a water seal. Phase quiet fermentation ends in forty days. In order for the mash to stop playing, some people use alcohol or strong alcohol. But this recipe invites you to make strawberry wine without vodka. We simply remove the liquid from the sediment and bottle it. In the cellar or refrigerator door, the wine must mature for at least two months.

Something about how to adjust the strength of the drink

If you follow the above recipe, you will get a wine with 16-18 degrees of alcohol. To reduce the amount of alcohol, you need to change the proportions. To get easy table wine the amount of water should be doubled. That is, take not three liters, but six. Then the strength of the drink will vary within 10-12 percent. But it is not recommended to keep such strawberry wine at home for a long time. It must be drunk within six months. But fortified wines can stand for a year and a half.

traditional recipe

It differs in that we do not cook syrup. We just fill the jars two-thirds with strawberry gruel from 3-4 kilograms of berries, pour 2 kg of sugar and pour in about four to five liters of water. We leave about five centimeters of free space between the liquid level and the neck. We cover the jar with a water seal and put it in the sun. In three weeks we will have a young strawberry wine. The recipe prescribes to strain the drink, and squeeze the pulp. Add another glass of sugar and reinstall the water seal. The wine will enter a phase of quiet fermentation. After ten days, it will completely stop playing and brighten a little. Let's take it off the shelf. To completely stop fermentation, add two tablespoons of vodka for every half liter of wine. Pour the drink into bottles and cork tightly.

Fortified strawberry wine

The drink gets an increased degree not as a result of fermentation, but due to the addition of vodka. Wash a kilogram of berries and put them in one layer on paper towels for complete drying. Only after that we wipe the strawberries through a sieve or chop with a blender. Pour gruel with a kilogram of granulated sugar. Pour half a liter hot water(but not boiling water). We mix and place in a large bottle with a high neck, which we remove for five days in a warm place. After the expiration date, remove the foam, and filter the contents through several layers of gauze. In a clean wort, add half a liter of good vodka. Stir, bottle fortified strawberry wine. The recipe prescribes to keep the drink for a week in a dark place with a low temperature before serving it to the table. It is also recommended to store bottles in the refrigerator.

Semi-dry wine

Grind two kilos of strawberries in the manner described above. Sprinkle with 400 grams of sugar. We move the puree to a jar, the neck of which is closed with gauze. We put the dishes in a warm and sunny place (on the windowsill, balcony). After three days, the pulp will emerge. If you see that the top is covered with a crust, and under it there is a ruby ​​\u200b\u200bliquid, then it's time to start straining. We separate the juice from the pulp, pour it into another jar, which we already install under the water seal. We leave for three weeks to roam. After that, we wait another 25 days, but set the bottle in a cool place. During this time, the liquid should become clear. With the help of a rubber tube or filters, we remove the wine from strawberry juice from sediment. You can immediately pour it into tightly closed bottles. We leave for another two weeks, after which we taste and enjoy.

Wine from pulp

The squeezes that remain after we extract the juice from the berries should in no case be thrown away. After all, you can also make strawberry wine from them. Reviews assure that it is palatability is in no way inferior to that made from wort. Let's start by making the syrup. To do this, we heat three liters of water and dissolve 1.6 kilograms of granulated sugar in it. Bring the syrup to a boil and set aside.

Four and a half kilograms of strawberry pulp are placed in a glass bottle with a capacity of ten liters. Pour the squeezes with warm syrup. We protect the neck of the bottle from midges with gauze. We put the dishes in heat. Somewhere on the fifth day, when the contents of the bottle are stratified into pulp and juice, we remove the gauze and install a water seal. After another twenty days, the liquid is carefully poured into a new dish, the pulp is squeezed out and returned to total mass. Under the water seal, the wine should stand for another month. After that, we filter the liquid immediately into bottles. The drink is ready to drink immediately.

Wine made from strawberry jam

Sometimes there are situations when berry preparations too much has been done for the winter. Soon new harvest and the shelves are still lined with jars. So why not throw them away? From jam you can make excellent strawberry wine. The recipe warns: the raw materials for the drink should have been exactly the surplus of homemade preparations, and not the sour product. Mold and alcohol yeast are not friends. Jam for wine should be of high quality. Soak in warm water 130 grams of raisins. It is needed to start the fermentation process. IN glass containers dilute the jam with pre-boiled water (at the rate of two and a half liters per 1 liter jar). Let's add raisins. Let's mix well. The container should be filled no more than two-thirds of the volume. We put a sterile rubber glove on the neck. We seal the edges of the jar so that air does not penetrate there. The glove will fill up in a few days. carbon dioxide and then roll over to the side. When this happens, pour the wine into another container, carefully removing it from the sediment. Three more days - and the drink can be bottled.

homemade liquor

This drink prepares faster and does not require special devices such as a water seal. The strength of the liqueur can be adjusted with vodka ( High Quality). Pour two kilograms of selected and washed strawberries with sugar (800 g). Shake the jar, bandage its neck with gauze, leave for three days in room temperature. When signs of fermentation appear (foam and sour smell), put on a medical glove. After about three weeks, the wine will enter a "silent phase". The glove will deflate a little. If we filter the liquid and bottle it, we get homemade strawberry wine with a strength of 10-12 degrees. To increase the speed, add half a liter of vodka and 500 grams of sugar to the drink. Mix well and leave in the cool for another fifteen days. Only after that we filter the filling.