In ancient times, cranberries were called the fruit of immortality, which prepared the original taste of the wine. Recipe of fire was passed down in secret from grandfather to grandson. Now the drink of the gods is appreciated no less. Many winemakers are afraid to contact the berry, considering the process of working with her problematic and time consuming. But knowing some details can easily get wine from cranberries in the classical way and using recipes with addition of other ingredients.
The inhabitants of Northern regions have long been familiar with the peculiarities of cranberry and useful properties of cranberry wine. Fire water in Siberia taiga name is Alive blood for the kind of color and interesting taste.
Small use fortified juice allows you to get quick relief from signs of colds. If you regularly in moderate amount (1 tbsp.) per day to consume the drink, it increases vitality and protective function of the body.
Note! The drink of the gods has a unique combination of taste qualities. At first SIP there is a tartness, but the aftertaste is pleasantly surprising sour-sweet character. Wine from cranberries pours a rich ruby tone, pleasantly caressing eyes.
Made cranberry wine not only possesses a unique taste connotation, but when used correctly has a beneficial effect on the entire organism, exercising a therapeutic effect. Berry plants have a high composition of nutrients, organic acids and trace elements.
There are the following healing properties of fire-water:
- available in acid is able to increase the production of gastric juice, increase salivary flow, stimulate production of necessary for the normal functioning of the digestive tract enzymes;
- promotes rapid digestion of entering the gastrointestinal tract of food;
- regulates the bowels, improves peristalsis, eliminating the prerequisite for the formation of feces stones;
- due to the contained in cranberries, beta-carotene, the daily use increases the quality and clarity of the perceived images of the external world of bodies;
- acts on the circulatory system, normalizes blood pressure, normalizes heart rate and strengthens the capillary walls, making them flexible and durable.
The contents of potassium, iron and fiber tends to equalize the blood parameters of hemoglobin, which significantly improves the health of the person.
The preparation of ingredients for wine made from cranberries
To prepare high-quality cranberry wine that meets all the characteristics of a quality product, you need to have certain ingredients:
- The berries of the plant fresh gathered – 2 kg.
- Sugar – 1 kg.
- Water – 4 l
Before cooking wines are measured the proportions of the ingredients. You need to sort through cranberries, choose all damaged and rotten berries. For the production of wine requires a well-matured, ripe bubochki. If you will be attending the spoiled fruit, the drink becomes acid and persistent tartness, and the murky contents.
To lower the amount of tannins in the juice and reduce the acidity of the added sugar. The resulting essence is diluted with unboiled water. Before entering the liquid, it is allowed to stand room temperature for 48 hours. Then drained, leaving the bottom sediment.
Important! At the time of cooking need to have all containers that are used have been completely washed and threadbare. But used fruit is strictly forbidden to wash – it will ruin the fermentation process. To give the wine a sweetness and tartness to remove the last of 0.25-0.3 kg of sugar to replace with an identical volume of liquid honey.
To use a classic aperitif recipe. It is based on the basic principles of making wine, so its technology will handle even a beginner. More experienced winemakers can make wine, the lingonberries at home using recipes with additional ingredients, such as honey, the leaves of wormwood, mint and cherry.
Enumerated cranberries crushed with a blender or grinder. The resulting mass is poured 2 liters of settled water, to reduce acidity. Essence is poured into a clean container, the neck of which is closed with gauze.
A container of wine should be put in a warm room with the temperature below 200C, duration 7 days. This time set aside for fermentation. After the passed time mass is thoroughly pressed.
While preparing the wort, the sugar is poured into 2 l of water and vigorously agitated so that all the contents are completely dissolved.
Wrung the liquid after fermentation, and syrup combine in a clean container. The bottle is closed with a glove, with a punctured hole in the finger or put the water trap. In this state the future of the wine to stand for 28 days at a temperature not below +220C.
Withstand the allotted time period, make good cranberry wine at home. But before use taiga’s blood must be drained into a clean bottle to get rid of the sediment.
To get homemade wine from cranberries when you add honey it is recommended to use the following components:
- berries cranberries are ripe, no rot – 3 kg;
- fresh honey – 0.3 kg;
- the leaves of the cherry – 30 EA.;
- sugar – 0,7 kg;
- the water is not boiled at a distance of 1.8 L.
The first actions are fully consistent with the classic recipe. In red mass is then introduced 0.5 kg sugar and 1 l water. The resulting juice is mixed until the sugar has dissolved completely. After essence installed in a warm room for 7 days. Then the berries are squeezed and the liquid is placed in a clean container.
At this point the infusion is prepared from the United honey and cherry foliage. Leaves pour boiling water in a volume of 0.8 liters and infuse for half an hour. Then injected liquid honey (0.3 kg).
In strained the wort is introduced into the remaining sugar (0.2 kg) and the prepared infusion. On top of the capacity is installed the water trap. After the fermentation proceed to the bottling of the finished product.
With wormwood leaves
For making cranberry wine with the aroma of sage will need to take 2 kg. of fresh berries, 0.2 kg of fresh sage and 6 l normal fault. To clean the container on the bottom of the post twigs of the plant, followed by a layer of cranberries, which also hides wormwood. Alternate the layers until all of the components, and pour on top of wine.
After the bottle covered with a cheesecloth and set in a warm room with a degree not lower than +250C. the Duration of exposure in these conditions – 2 months.
At the expiry of the wine is drained, tops removed and berries are carefully pressed. The resulting essence is connected to previously flushed with wine and insist for another 25 days. After 1 month the wine will be ready. You want to spill the blood of the taiga alive in the bottles without disturbing the sediment on the bottom.
Periods of storage
The duration of storage of wine from cranberries are not long lasting. The resulting drink in a cool, clean room, due to the fact that it has the ability to turn sour. So bottles taiga with blood spread in the basement, where the temperature does not exceed +10..+150C. Can store the product for more than 2 years from the date of readiness.
Contraindications to the use
What would be useful was not wine from cranberries, for therapeutic properties it should be consumed in small doses. Before use in the diet should be to learn about the presence of contraindications in humans.
It is forbidden to get involved people with the following pathologies:
- While fixing problems with the myocardium.
- In the detection of kidney failure.
- Children under the age of majority.
- Women gestate the fetus and nursing infant in breast milk.
- Patients with a low blood pressure.
- Ulcer of the duodenum and stomach.
- At any stage of gastritis.
- If a person has internal bleeding.
- In the acidity in the digestive organs.
- Pathological processes developing in the kidneys.
In some situations, after applying the drink of the gods revealed side effects, such as intoxication. A healthy person also get involved in aperitif, it is necessary to control the norm of the input.
Thus, the wine from cranberries, made at home demand. But because of the long process and aging producers could not make it in large quantity. But the cooking time kompensiruet sweet taste and aromatic odor of the resulting product.