Sea buckthorn wine at home - the right recipe - Alcohol and Tradition
home winemaking

Sea buckthorn wine at home – the right recipe

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It is customary to make jam or jelly from sea buckthorn, but the berries are also suitable for amateur winemaking. When it’s time to harvest, I advise you to use this simple recipe for homemade sea buckthorn wine. You will get a drink of orange color with a soft taste and a pleasant subtle aroma. The cooking process is time-consuming, but the result is worth the effort.

Berries should be ripe, without signs of spoilage, rot and mold. If chlorine is used for water purification in your area, tap water should be maintained for a day before cooking. All containers should be sterilized with boiling water, then wiped dry.


  • sea buckthorn berries – 9 kg;
  • sugar – 3 kg;
  • water – 3 liters.

Recipe of the wine of sea buckthorn

1. Grind the collected unwashed berries with a mixer or mash with a rolling pin in an enamel bowl with a wide neck.

Sea buckthorn for wine can not be washed, because on the surface of the berries are wild yeast, which activates fermentation. If the berries are dirty, they can be wiped with a dry cloth.

2. Add water and 1 kg of sugar to the resulting liquid. Mix well. Tie the container with gauze or cover it (to protect it from insects). Transfer to a warm, dark place. Leave for 2-3 days. Every 6-8 hours, mix the wort with a wooden stick or a clean hand, drowning in the juice of the pulp-a layer of floated pulp and skin. After a day (usually earlier), foam will appear on the surface, a slight sour smell will be felt and a hiss will be heard. This means that the fermentation has started. Orange foam should be removed 3-4 times a day.

3. Filter the wort through 2-3 layers of gauze, squeeze the cake well (no longer used). Pour the strained juice into a fermentation tank, filling a maximum of 70% of the volume, so that there is room for carbon dioxide and foam.

4. Transfer the container to a dark room with a temperature of 18-25°C. On the neck, install a water seal or a medical glove with a hole in the finger (pierce with a needle) for sealing and gas removal.

Designs of hydraulic locks for wine, braga and beerAfter 4-5 days, add the next portion of sugar – 1 kg. To do this, remove the water gate, drain 0.5 liters of fermenting wort, dilute the sugar in it, pour the finished syrup back into the fermentation tank, install the water seal.

After another 5-6 days, add the remaining sugar (1 kg) according to the technology described above.

Fermentation of sea buckthorn wine lasts as long as the glove remains inflated or the water gate periodically lets out bubbles. This usually takes 25-60 days. When the glove falls (the shutter does not gurgle for several days), and a layer of sediment appears on the bottom, this indicates that it is time to move on to the next stage.

Attention! If the wine ferments for 50 days, it must be poured without sediment into another container and put to ferment under a water seal, otherwise bitterness may appear.

5. After fermentation, remove the layer of sea buckthorn oil from the surface. Drain the wine from the sediment into another container through a tube, for example, from a dropper. Taste it, if desired, add sugar for sweetness or fix it with vodka (alcohol) 2-15% of the volume. Fortified sea buckthorn wine is better stored, but not so fragrant and the taste changes slightly.

If sugar was added, put a glove or water seal on the container with filtered wine again, if not, just seal it tightly. It is advisable to fill the containers to the top, so that there is no contact with oxygen.

Transfer the vessel to a dark room with a temperature of 6-16°C and leave for 3-4 months for quiet fermentation (maturation). Once a month and a half, I recommend pouring the drink into another container, removing the sediment at the bottom.

6. Bottling. After aging, a white homemade wine from sea buckthorn with an orange hue is obtained. Now it can be poured into bottles and tightly closed with corks. When stored in the basement or refrigerator, the shelf life is up to 3 years. Fortress – 10-12%.

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P.S. The recipe was changed on 25.04.2016, comments before this date are not relevant.

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