Homemade sea buckthorn wine from sea buckthorn

The cooking recipe is not as complicated as it is laborious and takes a long time. But for experienced winemakers, making wine from sea buckthorn will not be any difficulties.
Grind unwashed berries with a blender or manually, and then squeeze out the juice. You can squeeze the juice up to three times.
Pour the juice obtained from sea buckthorn into pots of 4-5 liters and add 3/4 cup of sugar to each of the pots. Then we close the containers with gauze on top and stand for three days at room temperature, avoiding direct sunlight.
During fermentation, foam will form on the surface, which must be periodically removed.
By the way, pressed berries can be covered with sugar and put in the freezer. This puree can later be used as a filling for pies or buns.
After three days, all the juice is poured into a large glass container (jar or bottle) and 2.5 kg of sugar dissolved in drinking water is added.
The remaining 2.5 kg is applied in three parts every three days during the fermentation process, which will last for a month and a half. Also, during fermentation, water should be added.
It is also recommended to shake the bottle from time to time.
When the main fermentation is over, you should remove the oil layer from the surface of the drink and add water to the initial level.
We put a water gate and wait for the end of the fermentation process.
Ready–made homemade sea buckthorn wine is filtered and put on fermentation again - this time for 3-4 months in a cool place.
When the fermentation process is completely completed, the wine is clarified with the help of protein whipped with water into a foam. After three weeks, the wine is bottled and waited for six months to achieve more flavor and taste.