Fruit and berry drinks. Fermented juice

The very name of the juice talks about what kind of juice ready for consumption after the fermentation process.
Fermented cherry juice
The berries are kneaded, placed in a container, filled with 30% sugar syrup, a water seal is installed and kept for 25-30 days until fermentation will stop. Then juice filtered and bottled.
To prepare 5 l sugar syrup 1.6 kg of sugar is required.
Berries (any) after separation of juice from them You can add vodka or moonshine and get a tincture.

Fermented raspberry juice
Rinse ripe, undamaged fruits 3-4 times with clean water and let the water drain.
Then lightly mash the berries with your hands. The resulting pulp and juice place in a glass container (8 kg of pulp is placed in a 10-liter container). You can add sugar to the pulp (100-150 g per 1 kg of berries). Then the neck of the balloon is tied with gauze and placed in a warm place for 2-3 days.
The juice that has formed in the cylinder is poured into another cylinder and immediately closed with a water seal. Withstand 30-50 days, after which the juice carefully drain from the sediment at using a siphon. Juice is packaged in bottles that are sealed and stored in a supine position.
For a more complete extraction of extractive substances from the remaining pulp, pour into the container with the pulp as much 30% sugar syrup as fermented juice was poured in, after which the mixture is put for further fermentation. In 3-4 days drain the resulting juice a second time And squeeze out the pulp. Collected juice poured into a cylinder and placed for further fermentation under a water seal. After fermentation is complete, the juice drain from the sediment using a siphon, bottle and seal.

Fermented juice currant
Sort the berries, peel, rinse 2-3 times in water and let it drain. Then mash the berries in a colander placed over a saucepan. The resulting pulp and juice pour into a glass container (a 10-liter bottle contains 8 kg of currants). Also cover the neck with gauze and leave in a warm place for 2-4 days.
When the pulp will float and the juice will stand out at the bottom of the bottle, pour it into another bottle, add sugar (100-150 g for 1 liter of juice) and put on post-fermentation under a water seal for 12-20 days until complete completion fermentation. After that the juice drain from the sediment using siphon.
Fermented juice put in a cold place for 1.5-2 months. When stored in cold place from juice tartaric acid and dregs. Purely clarified juice drain from the sediment using a siphon, pour into bottles and seal. To completely extract extractive substances from the pulp, add as much 30% sugar syrup as the fermented juice was drained. After 3-4 days the juice drained, and the pulp squeeze out. The resulting secondary juice put on post-fermentation under a water seal for 20-30 days until the fermentation is complete. Then it is bottled and sealed.
This is how fermented juice is prepared from black and red currants.

Fermented plum juice
The plums are peeled, washed, cut into halves and pitted. The fruit halves are placed in a glass container and sugar is added (150 g per 1 kg of plums). Then the bottle is closed with a water seal and placed in a warm place for fermentation for 35-45 days. After fermentation is complete, the juice carefully drain from the sediment, bottle and seal.

Fermented juice from apples
The apples are sorted, washed, cut into pieces and passed through a meat grinder. The resulting apple pulp is placed in a glass container (in a 10-liter container - 8 kg of pulp) and sugar is added (100-150 g per 1 kg of pulp). Tie the neck of the container with gauze and leave for 2-4 days. After the pulp will float and the juice will be highlighted at the bottom parts of the cylinder, the resulting juice drained, and the pulp squeeze out. In the resulting juice add sugar at the rate of 100-150 g for 1 kg of juice, close with a water seal and leave for fermentation for 15-25 days until complete completion fermentation. After that the juice drain from the sediment using a siphon, bottle and seal.

Ancient recipes

Vishnevka Malorossiyskaya
Method No. 1
Place the peeled cherries on the boards with the holes facing up so as not to juice flowed out of them, put these boards with cherries in the oven in the freest spirit so that the cherries only wilt and wrinkle a little, but do not dry out, then cool them and fill the prepared barrel or bottle with them. When pouring the berries into the bottle, shake often and roll the barrel so that more cherries are included. When the barrel is completely full, pour as much vodka as will fit onto the berries, let them stand in a cold cellar, but not on the glacier, for 10 days; then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leaving to stand for 2 weeks, drain the liquid, pour vodka over the berries a third time, let stand for 7 weeks. Then mix all these three liqueurs together, sweeten to taste with ¼ to ¾ sugar per bottle, cork, tar, and keep in the cellar.

Method number 2
Take cherries, crush them with pits, pour them into a cube, drive plain vodka through them, which you first infuse on coals to take away the bad smell; pour this vodka on fresh cherries, pouring them into a full bottle, but so that the vodka covers them by 4 fingers, the readiness of the liqueur is recognized by taste and thickness, if, poured into a glass, it sticks to the glass like syrup, it means it’s ready, you can then drain it and sweeten it to taste ¼ to ¾ pound of sugar per bottle, but you can skip the sweetening altogether. In general, the longer the liqueur sits on the cherry, the better it is.
Vishniac
It is made as follows. Choose a good and dense barrel. The cherries for this preparation must be ripe and clean, without twigs or leaves. Pour an almost full barrel of cherries so that there is no more than an inch or an inch and a half of empty space in the barrel. Pour raw and pure honey onto the cherries, without any admixture of wax; it is better if it is white than red. You need to pour the honey slowly and pour in so much of it that it covers all the cherries and fills the empty space between them. Then seal the barrel tightly, fill the cork with resin and tie the barrel through the cork with a strong rope and it is better to tar the entire barrel so that there is no contact with air. Place the keg in the cellar, but not on the very ice, or it is better to bury it into the ground or sand in the basement and leave it like that for 3 months; At this time, fermentation will occur.
After 3 months, the cherry will be ready, then uncork the barrel and pour the cherry into bottles, straining through canvas, cap the bottles tightly, fill the necks with resin or sealing wax. Cherry prepared this way can be preserved for several years. A 3-bucket barrel will contain 2 buckets of cherries and 1 bucket of honey.

Sweet berry wine
Squeeze out the juice from strawberries, red and black currants, raspberries, cherries, put on each 2 bottles of this juice 1 pound of sugar, which mix well with juice. Put for 1 bucket of juice 3 tablespoons of yeast, pour into a barrel or bottle and place in a warm place for fermentation; if there is no fermentation, add yeast. After three hours of fermentation, put it on ice, let it sit for 3-4 days, then strain and for each bucket of juice pour in 2 bottles of vodka, pour into bottles, cork, tar and put bottles sideways in the sand to a cold place; the longer it stands, the better.
Note! Each berry is taken separately.
Berezovik
Take 10 damasks (1 damask = 1.2 l) birch sap and to this portion put 8 pounds of sugar, stir and cook in a tinned saucepan until 3 parts boil, skimming off the foam while boiling. Then remove from heat, strain directly into barrels and let cool until the fresh milk is warm, pour in 4 tablespoons of yeast and 2 bottles of purified vodka, 4 lemons, cut into slices and without seeds. The barrel should not be full, then put it in a warm place so that the birch tree can ferment for 10-12 hours. Then put on ice for 7 weeks, then, after straining, pour into thick glass bottles, pouring up to the hanger, seal, tie with wire, and store in a cool place.

And next time we will look at how liqueurs are prepared And other fruits and berries drinks.Inessa Olive
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Health article sourced from: myJane

The name of the juice itself suggests that such juice is ready for consumption after the fermentation process.

Fermented cherry juice
knead, place in a container, fill with 30% sugar, install a water seal and incubate for 25-30 days until fermentation stops. The juice is then filtered and bottled.
To prepare 5 liters of sugar syrup, 1.6 kg of sugar is required.
After separating the juice from them, berries (any) can be poured with moonshine and you will get a tincture .

Fermented raspberry juice
Rinse ripe, undamaged fruits 3-4 times with clean water and let the water drain.
Then lightly mash the berries with your hands. Place the resulting pulp and juice in a glass container (8 kg of pulp is placed in a 10-liter container). You can add sugar to the pulp (100-150 g per 1 kg of berries). Then the neck of the balloon is tied with gauze and placed in a warm place for 2-3 days.
The juice that has formed in the cylinder is poured into another cylinder and immediately closed with a water seal. Leave for 30-50 days, after which the juice is carefully drained from the sediment using a siphon. The juice is packaged in bottles, which are sealed and stored in a supine position.
To more completely extract extractive substances from the remaining pulp, pour into the container with the pulp as much 30% sugar syrup as the fermented juice was poured in, after which the mixture is put for further fermentation. After 3-4 days, the resulting juice is drained again and the pulp is squeezed out. The collected juice is poured into a bottle and placed for further fermentation under a water seal. After fermentation is complete, the juice is drained from the sediment using a siphon, bottled and sealed.

Fermented currant juice
Sort the berries, peel, rinse 2-3 times in water and let it drain. Then mash the berries in a colander placed over a saucepan. Pour the resulting pulp and juice into a glass container (a 10-liter container contains 8 kg of currants). Also cover the neck with gauze and leave in a warm place for 2-4 days.
When the pulp floats to the surface and the juice is released at the bottom of the cylinder, it is poured into another cylinder, sugar is added (100-150 g per 1 liter of juice) and left for further fermentation under a water seal for 12-20 days until fermentation is complete. After this, the juice is drained from the sediment using a siphon.
The fermented juice is placed in a cold place for 1.5-2 months. When stored in a cold place, tartaric acid and cloudiness fall out of the juice. Purely clarified juice is drained from the sediment using a siphon, poured into bottles and sealed. To completely extract extractive substances from the pulp, add as much 30% sugar syrup as the amount of fermented juice that was drained. After 3-4 days, the juice is drained and the pulp is squeezed out. The resulting secondary juice is placed in post-fermentation under a water seal for 20-30 days until fermentation is complete. Then it is bottled and sealed.
This is how fermented juice is prepared from black and red.

Fermented plum juice
The plums are peeled, washed, cut into halves and pitted. The fruit halves are placed in a glass container and sugar is added (150 g per 1 kg of plums). Then the bottle is closed with a water seal and placed in a warm place for fermentation for 35-45 days. After fermentation is complete, the juice is carefully drained from the sediment, bottled and sealed.

Fermented apple juice
The apples are sorted, washed, cut into pieces and passed through a meat grinder. The resulting apple pulp is placed in a glass container (in a 10-liter container - 8 kg of pulp) and sugar is added (100-150 g per 1 kg of pulp). Tie the neck of the container with gauze and leave for 2-4 days. After the pulp floats to the surface and the juice is released at the bottom of the container, the resulting juice is drained and the pulp is squeezed out. Sugar is added to the resulting juice at the rate of 100-150 g per 1 kg of juice, closed with a water seal and left to ferment for 15-25 days until fermentation is complete. After this, the juice is drained from the sediment using a siphon, bottled and sealed.

Ancient recipes

Vishnevka Malorossiyskaya
Method No. 1
Place the peeled cherries on the boards with the holes facing up so that the juice does not flow out of them, put these boards with the cherries in the oven in the freest spirit so that the cherries only wilt and wrinkle a little, but do not dry out, then cool them and fill the prepared barrel or bottle with them . When pouring the berries into the bottle, shake often and roll the barrel so that more cherries are included. When the barrel is completely full, pour as much vodka as will fit onto the berries, let them stand in a cold cellar, but not on the glacier, for 10 days; then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leaving to stand for 2 weeks, drain the liquid, pour vodka over the berries a third time, let stand for 7 weeks. Then mix all these three liqueurs together, sweeten to taste with ¼ to ¾ sugar per bottle, cork, tar, and keep in the cellar.

Method number 2
Take cherries, crush them with pits, pour them into a cube, drive plain vodka through them, which you first infuse on coals to take away the bad stuff from it; pour this vodka onto fresh cherries, filling a full bottle with them, but so that the vodka covers them by 4 fingers, the readiness of the liqueur is recognized by taste and thickness, if, poured into a glass, it sticks to the glass like syrup, it means it’s ready, then you can drain and sweeten it to taste with ¼ to ¾ pound of sugar per bottle, but you may not sweeten it at all. In general, the longer the liqueur sits on the cherry, the better it is.
Vishniac
It is made as follows. Choose a good and dense barrel. For this preparation, they must be ripe and clean, without twigs and leaves. Pour an almost full barrel of cherries so that there is no more than an inch or an inch and a half of empty space in the barrel. Pour raw and pure honey onto the cherries, without any admixture of wax; it is better if it is white than red. You need to pour the honey slowly and pour in so much of it that it covers all the cherries and fills the empty space between them. Then seal the barrel tightly, fill the cork with resin and tie the barrel through the cork with a strong rope and it is better to tar the entire barrel so that there is no contact with air. Place the barrel in the cellar, but not on the ice itself, or it is better to bury it in the ground or sand in the basement and leave it like that for 3 months; At this time, fermentation will occur.
After 3 months, the cherry will be ready, then uncork the barrel and pour the cherry into bottles, straining through canvas, cap the bottles tightly, fill the necks with resin or sealing wax. Cherry prepared this way can be preserved for several years. A 3-bucket barrel will contain 2 buckets of cherries and 1 bucket of honey.

Sweet berry wine
Squeeze juice from strawberries, red and black currants, raspberries, cherries, add 1 pound of sugar for every 2 bottles of this juice, mix well with the juice. Place 3 tablespoons of yeast on 1 bucket of juice, pour into a barrel or bottle and place in a warm place for fermentation; if there is no fermentation, add yeast. After three hours of fermentation, put it on ice, let it sit for 3-4 days, then strain and pour 2 bottles of vodka into each bucket of juice, pour into bottles, cork, tar and put the bottles sideways in sand in a cool place; the longer it stands, the better.
Note!Each berry is taken separately.
Berezovik
Take 10 shtofs (1 shtof = 1.2 l) of birch sap and put 8 pounds of sugar on this portion, stir and cook in a tinned saucepan until 3 parts boil, skim off the foam while boiling. Then remove from heat, strain directly into barrels and let cool until the fresh milk is warm, pour in 4 tablespoons of yeast and 2 bottles of purified vodka, 4 lemons, cut into slices and without seeds. The barrel should not be full, then put it in a warm place so that the birch tree can ferment for 10-12 hours. Then put on ice for 7 weeks, then, after straining, pour into thick glass bottles, pouring up to the hanger, seal, tie with wire, and store in a cool place.

And next time we will look at how liqueurs and other fruit and berry drinks are prepared.

Fermented juices (such as light wine) are prepared from grapes, raspberries, strawberries, red and black currants, lingonberries, blackberries, plums, apples, etc. Here the site lists seven of the most common recipes for them.

Fermented blackberry juice

Lightly mash the ripe blackberries, pour the pulp and juice into a ten-liter bottle, pour in warm water, cover the neck of the bottle with gauze, tie it, take it to a warm room and keep it for 4 days at a temperature of 20-27 degrees Celsius. After aging, filter the infusion. Squeeze out the remaining pulp on the filter and discard. Pour the filtered and squeezed liquid into a ten-liter bottle and add sugar in the form of syrup, then install a water seal, seal it and place it in a warm place to ferment the wine. Ferment the mixture under a water seal until fermentation stops completely, which, depending on temperature conditions, can last 25-50 days, i.e. until gas bubbles cease to form in the glass of the water seal and the wine partially clears itself. During the fermentation process, care should be taken to ensure that the seal of the water seal is not broken. If the water seal is broken, oxygen from the air can get inside the cylinder and cause acetic fermentation.

To clarify the resulting wine, drain it from the sediment into a clean bottle, install the water seal again, take it to a cold place and keep it for 2 months, after this period, remove the finished wine from the sediment and pour it into bottles, seal it, seal the neck with molten resin or sealing wax and Store in a dry, cool, dark place on shelves in a horizontal position. To obtain semi-sweet or sweet wine, it is necessary to increase the amount of added sugar from 0.5 to 1 kg per indicated serving.

Blackberries 3 kg
Syrup from 1.5 liters of water, 1.7 kg of sugar
Honey (linden or flower) 300 g
Water 3 l

Fermented juice from strawberries, raspberries and lingonberries - a type of semi-dry wine

Mash the berries slightly with your hands. Place the resulting pulp and juice in a 10-liter container. If desired, you can add sugar to the pulp. Then tie the neck of the container with gauze and place it in a warm place. On the 2nd or 3rd day, pour the juice into another bottle and immediately close it with a water seal until the bubbles in the glass of water disappear, i.e. the fermentation will not stop. To clarify the fermented juice, take the container into a cold room and keep it under a water seal for 30-50 days, after which, using a siphon, carefully drain the juice from the sediment. Pour the drained juice into bottles, seal them and store in a lying position.

Strawberries, raspberries, lingonberries 8 kg
Sugar 1 kg – optional

Fermented currant juices

Fermented juice from black and red currants and grapes (such as semi-dry and sweet wine)

After rinsing the selected raw materials 2-3 times with water, mash in a colander placed over the pan. Pour the resulting pulp and juice into a three-liter bottle, cover the neck with gauze and place in a warm place for 2-4 days. When the pulp floats to the surface and the juice is released at the bottom of the cylinder, pour it into another cylinder, add sugar and put it on fermentation under a water seal for 12-20 days, until fermentation stops. After this, drain the juice from the sediment into a clean container and place it in a cold place for 1.5-2 months. Drain the clean and clarified juice from the sediment, pour into bottles and seal.

Berries 2 kg
Sugar 0.1-0.15 kg per 1 liter of juice

Fermented juice (like wine) from blackcurrant pulp

Blackcurrant pulp can be used to prepare fermented juice such as semi-dry or sweet wine. To do this, the pulp must be placed in a 10-liter container, filled with boiled and cooled to 35 degrees sugar syrup, stirred, tied with gauze around the neck of the container, and placed in a warm place to ferment. As soon as fermentation begins, remove the gauze, install a water seal and place the juice for further fermentation. After 30-40 days, when fermentation stops, pour the resulting wine into a bottle and squeeze out the pulp. Filter the squeezed juice and add it to the bottle with the drained wine. Reinstall the water seal and let the wine sit until it clears completely. After 30-40 days, remove the wine from the sediment, pour into clean bottles and seal. Store wine in a cool, dark place. Cooking season: July.

Blackcurrant pulp 3-4 kg
Sugar 2 kg
Water 4 l

Fermented plum juice

Cut the fruits into halves, remove the seeds, place in a container, add sugar. Then close the bottle with a water seal and place it in a warm place for 35-40 days until fermentation stops completely. Carefully drain the resulting juice from the sediment, pour into bottles and seal. Cooking season: August-September.

Plums 2 kg
Sugar 1.5 kg

Fermented blueberry juice

Prepare as for the fermented blackberry juice recipe, but replace the blackberries with blueberries.

Blueberries 3 kg
Syrup made from 1.5 kg sugar, 0.3 kg honey and 1.5 liters of water
Water 3 l

Fermented apple juice

Wash the sorted apples, cut into pieces and pass through a meat grinder. Place the resulting pulp in a container, add sugar (0.125 kg per 1 kg of pulp). Place the bottle with the neck tied with gauze in a warm place for 2-4 days. When the pulp floats to the surface and juice comes out at the bottom of the container, drain it and squeeze out the pulp. Add sugar to the resulting juice (0.25 kg per 1 liter of juice), close the bottle with a water seal and leave for 15-25 days. At the end of fermentation, drain the juice from the sediment using a siphon, pour into bottles and seal them. Cooking season: August-November.

Apples 7 kg
Sugar 0.9-1.5 kg

Fermented raspberry juice

Select ripe, undamaged berries, rinse them 3-4 times with clean water and let it drain. The berries are lightly kneaded with your hands. The resulting pulp and juice are placed in a glass container (8 kg of pulp is placed in a 10-liter container). If desired, add sugar to the pulp (100-150 g per 1 kg of berries). Then the neck is tied with gauze and placed in a warm place for 2-3 days. The juice formed in the cylinder is poured into another cylinder, which is immediately closed with a water seal. The fermented juice is kept under a water seal until the formation of bubbles in a glass of water stops, i.e. until the end of fermentation.

To clarify the fermented juice, the container is taken to a cold room and kept under a water seal for 30-50 days, after which the juice is carefully drained from the sediment using a siphon. The juice is packaged in bottles, which are sealed and stored in a supine position.

To completely extract extractive substances from the remaining pulp, pour into a container with

The pulp contains as much 30% sugar syrup as the fermented juice was poured in, after which the mixture is put for further fermentation. After 3-4 days, the resulting juice is drained again and the pulp is squeezed out. The collected juice is poured into a bottle and placed for further fermentation under a water seal. At the end of fermentation, the juice is drained from the sediment using a siphon, bottled and sealed.

Fermented currant juice

The berries are sorted and cleaned, removing damaged ones. After rinsing the berries 2-3 times in water, let it drain and then mash the berries in a colander placed over the pan. The resulting pulp and juice are poured into a glass container (up to 8 kg of berries are placed in a 10-liter container).

The neck of the container is covered with gauze and placed in a warm place for 2-4 days. When the pulp floats to the surface and the juice is released at the bottom of the container, it is poured into another container, sugar is added (100-150 g per 1 liter of juice) and left for fermentation under a water seal for 12-20 days (until fermentation stops completely), after whereupon the juice is drained from the sediment using a siphon.

The fermented juice is placed in a cold place for 1.5-2 months so that the tartaric acid and dregs fall out. Pure clarified juice is drained from the sediment using a siphon, poured into cylinders and sealed.

To completely extract extractive substances from the remaining pulp, add as much 30% sugar syrup to the container as the fermented juice was drained. The syrup set for fermentation is poured into a container after 3-4 days, and the pulp is squeezed out. The juice obtained a second time is put into further fermentation under a water seal for 20-30 days (until fermentation is completely completed). After the specified period, the juice is drained using a siphon, poured into bottles or cylinders and sealed. This is how fermented juice from black and red currants is prepared.

Fermented cherry juice

The berries are kneaded, placed in a container, filled with 30% sugar syrup, a water seal is installed and kept for 20-25 days until fermentation stops. The fermented juice is then filtered and bottled.

To prepare 5 liters of sugar syrup, take 1.6 kg of sugar.

Fermented plum juice

The plums are peeled, washed, cut into halves and pitted. Halves of berries are placed in a glass container and sugar is added (150 g per 1 kg of plums). Then the bottle is closed with a water seal and placed in a warm place for fermentation for 35-45 days. After fermentation stops, the resulting juice is carefully drained from the sediment and poured into bottles, which are sealed and stored.

Fermented apple juice

The sorted apples are washed, cut into pieces and passed through a meat grinder. The resulting apple pulp is placed in a glass container. Place 8 kg of pulp in a 10-liter container and add sugar (100-150 g per 1 kg of pulp). Having tied the neck with gauze, the balloon is placed in a warm place for 2-4 days. After the pulp floats to the surface and the juice is released at the bottom of the container, the resulting juice is drained and the pulp is squeezed out. Sugar is added to the resulting juice (100-150 g per 1 liter of juice), closed with a water seal and left to ferment for 15-25 days. After fermentation is complete, the juice is drained from the sediment using a siphon, bottled and sealed.