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At home, you can make delicious yoshta wine according to a simple recipe. This berry has an unusual taste. A gooseberry-currant hybrid created by a German breeder, it has the mixed qualities of both crops. Yoshta is an excellent raw material for making alcoholic beverages at home. Yoshta wines are obtained with less sugar than currants and sweeter than gooseberry wines.
Yoshta grows everywhere. Shrubs reach 2-3 meters, can be used as ornamental plants.
From one bush harvested from 7 to 10 kilograms of fruit. Yoshta harvesting begins at the end of July, when the berry reaches technical ripeness.
Ingredient selection rules
When preparing for the process of making homemade wine, it is recommended to carefully select the berries.
Dried, rotten or unripe fruits are not suitable for processing, as they can change the taste of the finished drink.
When making wine, the berries are not washed, but they prefer to pick them early in the morning, when dust settling on them is excluded. Additional rinsing destroys the naturally occurring yeast that remains on the surface of each fruit. They activate fermentation, intensify fermentation.
To enhance the fermentation process, experienced winemakers also use special wine yeast, which promotes effective oxidation. In addition, the addition of baker's yeast is allowed at the rate of: 1 sachet of yeast to 20-30 liters of drink.
A handful of raisins, added during berry laying, support and activate the fermentation process. Raisins are poured with boiling water before adding, then squeezed and poured onto the berries.
Reference! You can make your own wine yeast. Suitable material - raspberries, fermented jam, currant pulp.
How to make yoshta wine at home
At home, wine is prepared according to different recipes. The manufacturing technology consists in organizing the fermentation process, as well as creating a water seal. For this, glass bottles of the required volume and accessories are suitable. The creation of a water seal ensures high-quality fermentation of the berry with simultaneous separation of carbon dioxide.
For the shutter, take a sterile latex glove, put it on the neck of the bottle. In one of the finger compartments, a hole is made through which gas bubbles escape as a result of fermentation.
A simple recipe
The simplest cooking method involves the use of:
- 3 kilograms of berries;
- 3 liters of water;
- 1.3 kilograms of sugar.
The berries are sorted out, kneaded with a spoon or crush, poured with sweet syrup from water and half a portion of sugar. The mixture is stirred, covered with gauze, left for 4 days.
The liquid is filtered, the raw material is squeezed out and the remaining sugar is added. The resulting drink is poured into a bottle, covered with a glove, and allowed to stand for 60 days.
Fast cooking method
To activate fermentation, vodka is added at the stage of laying sugar and berries. For 200 grams of yoshta, 200 grams of sugar, take 500 milliliters of vodka. The berries are mixed with sugar, left until the juice is released. After 1 day, pour vodka. The drink is insisted for 20-25 days.
After the end of the process, the drink is filtered, the berries are squeezed out. The wine is ready earlier than the drink prepared according to the recipe without the use of vodka. In addition, fermentation times are shortened by reducing the amount of ingredients.
Pure homemade wine
Homemade wine with the addition of wine yeast is distinguished by a more intense taste and tart aroma. They are laid when the main ingredients are combined, left for 2-3 days. After that, it is poured into a bottle for a long infusion.
Information! Wine yeast is purchased in stores. When cooking, adhere to the proportions indicated on the package.
With yeast blueberries
Blueberries give homemade alcoholic beverages a sweet and richer flavor. Yoshta berries remain the basis of blueberry wine, and many winemakers use dry baker's yeast as a yeast.
For 6 kilograms of basic raw materials, take 1.5 liters of blueberries, 4 kilograms of sugar. The fruits are kneaded with 2 kilograms of sugar, dry yeast is added, and poured with 2 liters of water. This mixture is infused for 7 days, then another 2 liters of water and sugar are added. The drink is insisted for 1.5 weeks, then filtered, the cake is removed, and stored.
Fortified wine with apples
Juice is squeezed out of 2.5 kilograms of berries, juice squeezed from 4 kilograms of apples is added to it. Sugar is added to the juices, stirred until the crystals dissolve.
Then wine yeast is added, removed for fermentation. A week later, 500 milliliters of vodka is added to the drink, left to stand until the end of fermentation. After that, the wine is filtered from the sediment, poured into prepared containers.
Expiration date and storage rules
It is customary for homemade alcohol to stand for several months after determining readiness before direct consumption. A sediment forms at the bottom of the bottle, which is drained so that it does not spoil the shade and taste. The more often the sediment is drained, the lighter the wine becomes.
To control the appearance of a cloudy sediment, a change in the color or structure of the liquid, wine is stored in glass containers made of transparent glass. Pure wine, which has been infused for more than 1-2 years, is poured into tinted glass bottles. The stoppers must completely cover the neck of the bottle.
According to the rules of home winemaking, high-quality wine should be clean, have an even shade, and leave no residue at the bottom of the glass. Therefore, many homemade wines are stored for 3-5 years, periodically filtering them from cloudy formations.
Fortified wine is stored for 5-6 years without loss of quality. Wine with berries without adding sourdough or alcohol remains suitable for 2-3 years from the date of determination of readiness.
The optimal conditions for storing bottles of wine are considered to be a cellar or basement, where temperature fluctuations are excluded. The racks with bottles should not be exposed to sunlight. The room temperature should not drop more than -2 degrees.