Homemade Hawthorn Wine

We sort the berries, identifying and postponing too bad, rotten, or simply not ripe enough. An ideal hawthorn for a good wine, it is certainly a fresh and juicy berry of natural color.

 The berries collected in one bowl are slightly compressed. We put them in this form in a bottle, or any other container suitable in size and shape, to which a hydraulic seal can then be attached.Fill it with water and dilute a kilogram of sugar in this water. We also add yeast starter culture and a mixture of nutrients that will serve as a kind of fuel for fermented milk fermentation.

 We attach a water seal to the neck of the bottle. This is a mandatory device for a recipe, without which it is difficult to engage in moonshine. In this form, we leave the liquid in the bottle to ferment for three days. On the fourth day, we add 2 kilos of sugar to the bottle, return the water seal and leave it for a whole week. 

 On the eighth day, we filter the wort through a clean gauze. We pour another kilo of sugar into it. Squeeze the berries separately and pour into the wort. We return the hydraulic lock. We give the wine a month for aging. After completing the long cooking process, drain the wine from the sediment. That is, we get rid of the yeast that has already served and become unnecessary. We pour the wine from the hawthorn into more suitable vessels, seal it and leave it for storage. If everything goes well, be sure to treat your guests to it!