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Wine made from hibiscus tea. Wonderful homemade raisin wine Recipe for making wine from hibiscus tea

The polynomial plant hibiscus (aka Sudanese rose, rosella, red sorrel, hibiscus) is better known as a raw material for fragrant herbal tea. But the beneficial properties, bright shade and unusual taste of drinks from red petals could not go unnoticed by alcohol makers.

As a result, a variety of tinctures, liquors and even hibiscus wines appeared. Ennoble such products with spices, citrus zest, mint leaves.

    The most popular spirits from the Sudanese rose are vodka and moonshine tinctures, which retain the aroma of fragrant flowers and the nutrients they contain as much as possible.

    As a raw material, it is better to use fees from Thailand and take your time with tasting: the longer the infusion, the more intense the color of alcohol.

Rosella tincture "Refreshing"

The product relaxes well, eliminates fatigue, gives strength. If it turns out too sour, it should be diluted with sweet syrup (2 tablespoons of sugar in 1 cup of hot water). Mint can be replaced or supplemented with vanilla (3-4 g), and several types of citrus peel can be taken at once. It is recommended to store the finished drink in the dark for no more than 1 year.

Ingredients

    Vodka - 0.8 l

    Lemon / lime / orange - 1-2 pcs.

    Hibiscus - 3 tbsp. l.

    Mint - 2-3 sprigs

Cooking method

    Remove the top layer of the skin from the lemon, mix the zest with the flower petals.

    Put the mass in a glass container, pour vodka, throw in mint, shake well.

    Seal the vessel, leave in the dark for 3-4 weeks.

    Strain through a gauze filter, hold in the cold for 1-3 months.

Express tincture "Pharaoh"

An accelerated version of the drink, suitable for making cocktails or drinking it neat.

Ingredients

    Vodka - ½ l

    Hibiscus - 1 tbsp. l.

    Orange / tangerine - 1 pc.

    Honey - to taste

Cooking method

    Remove the citrus zest, throw in vodka along with hibiscus petals.

    Mix the mass well, tightly cork the container, keep 6 days in cool and dark.

    Pass the infusion through the filter, sweeten with honey, try.

Hibiscus tincture with ginger

A pleasant, slightly spicy drink that is easy to prepare, easy to drink and helps with the first signs of a cold. It is not recommended to store for a long time (maximum 1 year). The syrup should be chosen at your discretion, it will take about half a glass per 1 liter of tincture. You can do without sweetening.

Ingredients

    Vodka / moonshine / diluted alcohol - ½ l

    Hibiscus - 2 tbsp. l.

    Ginger root - 20 g

    Fruit syrup - to taste

Cooking method

    Ginger peel, finely chop, put in a suitable glass vessel.

    Add hibiscus crushed in a coffee grinder to the ginger mass, pour the mass with alcohol.

    Seal the container, send for 3 days in darkness and coolness, shaking the contents daily.

    Pass the infusion through a gauze or cotton filter, sweeten with syrup, pour into a clean bottle.

    Keep in a cool place for at least 2 weeks, store in the dark.

Grapes are the most ideal raw material for winemaking. The variety of wine varieties is so great that it is quite possible to prepare a drink that fully meets your taste preferences at home. But not all winemakers know that not only freshly picked bunches can be used as raw materials. Grapes can be used frozen and dried (raisins). Raisin wine is also produced by professional wineries. For example, the Italian wine "Amorone" is a product obtained from dried grapes. How to make homemade wine from raisins, we will consider in this article.

Some Features

Recipe number 1 (classic)

We will need:

  • One part raisins;
  • ½ part of sugar;
  • 7 parts water.

Cooking.

To start the fermentation of wine material, sourdough is required. To prepare it, a handful of minced raisins must be mixed with 2 tablespoons of granulated sugar and half a glass of water (warm). Put the jar of sourdough in a warm place for 3 days. It will acquire the characteristic smell of wine fermentation.

Next, pour raisins into a glass bottle. You can grind it beforehand, as for sourdough. This will allow the fermentation process to start faster. We add the starter and pour in water, its temperature should be 20-25 ° C. It is installed on the wine must and the container is installed for 3-4 weeks in a warm place with minimal access to light. During this time, the wine material should completely ferment. Every 2-3 days the wine must needs to be stirred, then the work of the yeast and the release of carbon dioxide will be more active. You will know that the wine yeast has stopped its work by the absence of seething, sediment at the bottom and clarification of the liquid.

Ready young wine is poured into another container. To prevent sediment from getting into the wine, it is necessary to pour using a thin tube. Now the wine is corked and it can be removed for maturation. It is better not to use plastic bottles for storing wine, plastic can saturate a noble drink with extraneous odors. After 6 months, the raisin wine will be completely ready. If during the ripening process a precipitate forms again, then it must be poured into new bottles.

According to this recipe, you can make fortified wine from raisins. To do this, alcohol will need to be added to the finished product, 150-200 ml per liter. The strength of the drink at this ratio will be 25-30 ° C.

Recipe number 2 (with hibiscus)

Raisin wine with hibiscus has a beautiful raspberry color, delicate aroma and pleasant sour taste. The consumption of products is similar to the previous recipe. Hibiscus will need to take about a glass per kilogram of raisins.

Cooking.

First, the sourdough is prepared. How to do this is described in the first recipe. All components: raisins, sugar, water and hibiscus will need to be boiled, we will add the sourdough later. Hibiscus is able to transfer its taste and color only when heated. Boil the wort for about five minutes, then cool to a temperature of 20-25 ° C. Next, we prepare wine from raisins according to traditional technology.

Recipe number 3 (with rice)

Some winemakers replace some of the sugar with rice. The cooking procedure is no different from the classic recipe. Thanks to rice, the process of clarification of wine is faster, and it will be ready at the end of fermentation.

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Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , item 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Production by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

The fact that wine is most often made from grapes is no secret to anyone. But it turns out that this wonderful drink can be obtained by processing grape leaves. And the result will be no worse than the usual product.


RULES FOR PREPARING WINE FROM GRAPE LEAVES

If you decide to make wine from grape leaves yourself, then you need to strictly follow the rules for its preparation so that the resulting drink does not disappoint you.

All stages of preparation are very important, and it is important to follow all stages of the production of this drink:

font-size:18px;"> As you can see, these tips are easy to follow. And if you wish, at home you can make wonderful wine from grape leaves, which will delight you with a delicate aroma and a slight apple flavor.

From the presented recipes, you will learn how to make your own not only white wine, but also rose. You can also surprise your guests with wine from the Champagne region.

GRAPE LEAF WINE RECIPES

To make white wine, we need the following ingredients:

font-size:18px;"> Now we proceed directly to the preparation of wine. First, boil water and put grape leaves in it. Now remove the pan from the stove, wrap it in a blanket and leave it for 72 hours. When three days have passed, you need to strain this liquid. Pour sugar and raisins into the product peeled from leaves, drip ammonia. Stir the future wine well and wait another 10 days. During this time, the mixture will actively ferment, foam will appear on the surface. Do not forget to try the drink - it should be sweet (if the sweetness is not enough, then you need to add more sugar).

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When you see that the foam is gone, it's time to pour the future wine along with the sediment into smaller containers (it's better to take cans). When the fermentation process is completed completely, the liquid will become transparent, and the sediment will sink to the bottom. Now you can pour the liquid into bottles (made of plastic) and release the accumulated gas from them every day. Then the wine must be poured three times from one container to another to get rid of sediment, and poured into glass bottles.

If you want a bottle of fragrant rose wine to decorate your table, then you need to add some raspberries to the recipe. When you leave the pot of leaves for three days, mash some raspberries and let them ferment. Once you've strained the liquid from the leaves, add the fermented raspberries and follow the recipe.


GRAPE LEAF CHAMPAGNE

Try making champagne from grape leaves. This recipe is not much more complicated, but the resulting drink is very similar to sparkling wine. For it we need:

font-size:18px;"> The cooking recipe absolutely coincides with the stages of white wine production. However, when you fill the bottles with wort, you need to put on a kind of rubber barrier on the necks and make a couple of holes in it with a needle. After five days, making sure that there is no foam on the surface, add yeast or crushed grapes. When a month has passed, the wine is bottled and waited for about four more months.

Having prepared such an original homemade wine, you will be pleasantly surprised by the excellent taste characteristics and aroma.

Homemade wine from hibiscus tea, this invigorating drink made from Sudanese rose petals surprises even seasoned gourmets, but meanwhile it will not be difficult to make it if you have a detailed recipe. The tart, sour hibiscus tea, sometimes referred to as red tea, is made from hibiscus petals, which give the finished drink a rich ruby ​​​​color.

Recipe for making wine from hibiscus tea

Recipe:

  • boiled settled water - 3 liters;
  • hibiscus tea - 50 grams;
  • granulated sugar - half a kilo;
  • black raisins - 1 cup;
  • lemon zest - 50 grams;
  • dry yeast - 10 grams.

We prepare the wine base:

  • put hibiscus tea in a suitable saucepan;
  • pour boiling, pre-settled water;
  • insist the base for 3 hours.

During this time, all extractive substances will pass from the petals directly into the infusion, which in the meantime will cool down and will have the required room temperature. After that:

  • we filter the resulting infusion, removing the petals from the liquid;
  • add lemon zest;
  • we introduce granulated sugar into the resulting workpiece;
  • mix it thoroughly until completely dissolved;
  • we put the future wine aside;
  • unwashed raisins are passed through a meat grinder;
  • crushed raisins are also introduced into the future wine;
  • it remains to introduce yeast into the solution;
  • Pour the contents of the pan into a 10-liter glass bottle.

So, we have prepared the wine material, but before it is sent for fermentation, it should be properly corked. To do this, we use a water lock, which can be purchased at any hardware store. As an emergency measure, you can use a latex glove, where a hole is previously made in the finger.

Now the future divine nectar must ferment. Since ready-made yeast is introduced into the wine material, fermentation processes will go quickly, fermentation will end in a week. Of course, for this, the vessel with wine should be placed in a warm place. At the end of fermentation:

  • we drain the wine from the sediment, pouring it into a dry prepared container, without affecting the sediment;
  • cork a new container with a ground cork;
  • let's put it in a cool dark place for a month and a half so that the wine ripens;
  • after a month and a half, the finished young wine is bottled;
  • put them in a cool place for permanent storage.

Delicious homemade wine from hibiscus tea - ready!