How to make sea buckthorn wine How to make sea buckthorn wine

Sea buckthorn is a wild plant with particularly tenacious vitality. This plant can grow in large quantities in water-scarce desert areas. Its root system is particularly developed, which can prevent soil erosion. It is the most common greening plant in desert areas. The fruit of this plant can be eaten directly as fruit after it matures, or it can be used as medicine after being dried. It is also an important raw material for making sea buckthorn wine. The sea buckthorn wine made from it not only tastes good, but also has outstanding health benefits.

How to make sea buckthorn wine

1. Seabuckthorn fruit wine can be made directly from fresh seabuckthorn fruit. You need to prepare 500 grams of fresh seabuckthorn fruit, 2500 grams of highly pure grain liquor, and a clean wine jar. Wash the prepared fresh seabuckthorn fruit with clean water in advance and put it in a ventilated place to dry the surface moisture.

2. Put the dried sea buckthorn fruit directly into the prepared clean wine jar, then pour the prepared white wine into it, then seal the mouth of the wine jar, and soak it in a cool and ventilated environment. After more than ten days, the sea buckthorn wine inside will be ready. After taking it out and filtering it, you can get a clear yellow liquid, which exudes a rich fruity aroma and tastes particularly good.

Preparation method of sea buckthorn wine

1. When making sea buckthorn wine, you need to choose healthy sea buckthorn fruits that are naturally mature and not rotten or worm-eaten. Remove the stems of the prepared sea buckthorn fruits and wash them with clean water. After drying the surface moisture, crush them. At this time, you also need to prepare an appropriate amount of rock sugar, which should be about 1/2 or 1/3 of the sea buckthorn fruit.

2. Mix the prepared rock sugar and the crushed sea buckthorn fruit together, then put them directly into the prepared large clean glass bottle, seal the bottle mouth, let it ferment naturally, shake it one to two times a day, after 3 to 5 days, you can find a lot of bubbles in the glass bottle, let it continue to ferment for 30 days, after the fermentation is complete, take it out and filter it, put the liquid back into the glass bottle, seal it for secondary fermentation, after 60 days, the homemade sea buckthorn wine will be ready. This kind of wine has a low alcohol content, and it tastes sweet and sour and refreshing, especially delicious.