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Hibiscus tea from the Sudanese rose has a sour taste and a beautiful red or burgundy color. In ancient times, it was especially valued for its medicinal qualities. Hibiscus is still very popular in Africa. Not only flowers with adjoining parts are used for food, but also seeds and leaves. Including hibiscus in the dietary menu, not everyone knows that it can be consumed in the form of wine made from the petals of a wonderful rose.
Features of making wine from hibiscus
Hibiscus wine has not yet been tried by many, and some did not even suspect about such a use of Sudanese rose petals. Therefore, it is worth dwelling on the specifics of the preparation of this drink. As always happens during the preparation of something edible, everyone deliberately or as needed makes their own changes to the recipe. Already proven nuances of working with hibiscus:
- The process of preparing for placing in a bottle takes up little energy, since you do not need to squeeze juice, as from fruit.
- It is possible to produce both dry and sweet wine.
- When adding ingredients with a pronounced aroma, it is almost impossible to guess the presence of hibiscus, but the drink has a rich taste.
- Wine can be prepared in no time.
Hibiscus tea contains a lot of nutrients. He:
- lowers blood pressure;
- strengthens the walls of blood vessels, makes them flexible;
- reduces stress loads;
- removes oxidants, excess saturated fat, cholesterol;
- quenches thirst in the heat;
- exhibits a bactericidal effect.
It is noteworthy that the preparation of wine from a burgundy Sudanese rose does not deprive it of all the listed qualities. To prepare an alcoholic beverage, it is necessary to induce the fermentation process, hence a slight difference from the tea recipe.
The following ingredients (basic) are required for wine:
- water - 3 liters;
- hibiscus tea - 50 grams;
- dry wine yeast - 7-10 grams;
- granulated sugar - 500 grams;
- raisins - 1 glass.
This is a necessary foundation. But gourmets diversify the recipe by adding their favorite aromas to the wine made from hibiscus tea. The most popular supplements are 50 g lemon zest or juice from two lemons (per 3 liters). Thrill seekers put in a whole bunch of spices:
- 3 salt spoons of honey;
- 3 teaspoons of cinnamon
- 15 carnation buds;
- 3 teaspoons of ground ginger.
Here is a supplement to the main package of ingredients, if desired.
Preparing products for a recipe
Having planned to put the wine to ferment, the day before, 3 liters of tap water are sent to settle. Winemakers who are accustomed to using water from eggplants or from a vending machine can purchase it at the last moment. Then the preliminary preparation will consist only in scrolling black raisins (preferably) in a meat grinder and brewing hibiscus tea with boiling water. The tea leaves are insisted for 3-5 hours. The infusion will transfer microelements, antioxidants, vitamins.
How to make tea wine at home
Good wines are expensive drinks. Hibiscus wine, despite its wonderful taste, is able to prepare even a beginner in his kitchen. You must carefully follow the instructions:
- Hibiscus petal tea is filtered through cheesecloth.
- Sugar is added to the infusion.
- Stir it until crystals disappear from the bottom.
- Dissolve dry yeast in this liquid.
- Pour the resulting mixture into a 10 liter bottle.
- Chopped raisins are poured into it.
- Shake the bottle several times.
- A water seal is installed on the neck of the vessel.
- They put the bottle in a warm place.
- When fermentation stops, the young wine is carefully poured into a dry container so that the sediment at the bottom remains in the old vessel. In a new vessel, the drink is tightly sealed and sent to a cellar or other cold place for at least 1.5 months to complete the fermentation process.
Storage terms and rules
The best temperature at which you need to keep the wine to make it age (improve) is 12.5 ° C. In this case, the most important condition is the absence of temperature fluctuations. Relative humidity during storage - 70%. Place the bottles horizontally so that the cork does not dry out. Hibiscus wine is preferably bottled in dark glass. It is permissible to seal it in jars, closing with glass lids. Wine is stored in a dark room without vibrations that raise the sediment. In an apartment, its shelf life is 6 months.