Traditionally, wines are made from different varieties of grapes, berries, plums, and apricots. But in reality, it can be made from almost anything. A real find for gardeners who have not yet managed to plant their plots with fruit and berry crops - vegetable wines. As surprising as it may sound, wine can even be made from potatoes or zucchini! Be sure to try experimenting - perhaps you will like one of the recipes as much as the traditional options.

What vegetables can be used to make wine?

In principle, almost all vegetables that grow in your garden are suitable for this. What are vegetable wines what does it taste like? It will vary depending on what varieties of vegetables you used. In most cases, the resulting wine is dry - sweet wines made from vegetables can be slightly tasteless. But there is always the option of supplementing the recipe with some aromatic products. For example, a couple of oranges, a handful of prunes and something else that you like best. To make it easier for you to decide which vegetable to give preference to, read the characteristics of the wines that are made from them.

Beetroot produces the strongest red or rose wine, which tastes like port. From carrots you will get a kind of dry sherry of a very interesting, pleasant color. Celery can be used to make white wine with a specific taste and aroma, which is more popular with men than with women. Zucchini makes an excellent dry white wine, but there is no aroma, so you can use additives to this wine material at your discretion. Potatoes produce strong, dry and white wine. Tomatoes can be used to make a wonderful rosé wine. Rutabaga produces dry wine with a pleasant golden-white color. Turnip wine will be quite strong, and its characteristics will be dry white.

As you can see, wine can be made from almost anything that grows in your garden. Vegetables must be selected of high quality, mature, and not affected by diseases. If there are defects, they must be cut out. But it is not necessary to clean it - just wash it well with a brush.

Now let's take a closer look at each variety of vegetables and consider the technology for making wine from them. In general, it differs little from the technology of making wine from berries and fruits, but it still has its own subtleties.

Beet wine

Beet wine It turns out to be a beautiful rich color and decent strength. If you have beets left over or are expecting a big harvest, be sure to try making at least a small batch for testing. There are many recipes for beet wine - I already told you about one recipe for beet wine with the addition of prunes. And today I suggest you familiarize yourself with another recipe.

For 2 kilograms of raw vegetables you need to take 3.5 liters of boiling water, as an additive – 50 grams. ginger root, 4 cups of sugar, juice of two lemons or just lemons cut into pieces and a tablespoon of yeast.

Wash the beets well and cut into small pieces. Pour boiling water over it and, without waiting for it to cool, add chopped ginger. This mixture should sit for about 4 days for the beets to release all their juice and color. Now you can add sugar, yeast and lemon juice.

We install a water seal on the container and leave it to ferment in a dark, warm place. Depending on the room temperature, the sugar content of the beets and the quality of the yeast, fermentation can last for different times. The main criterion for readiness is the cessation of carbon dioxide emission and precipitation. The wine itself becomes completely transparent. When you are sure that the wine is ready, carefully use a straw to strain the clear liquid from the sediment and pour the wine into bottles. Before using it, it is better to let it sit for at least a couple of months so that the taste stabilizes.

Carrot wine

Carrot wine It turns out a bright sunny orange color. It looks very beautiful and tastes quite good too. It is prepared by analogy with the previous recipe, only we add orange juice to the lemon. If you want the wine to have a slight piquant bitterness, then do not squeeze the juice from the orange, but simply cut it into pieces and add to a common container.

So, for 2 kilograms of fresh, strong carrots you need to take 4 liters of boiling water, 4 cups of sugar (if you want it sweeter, take 5 cups), one orange and lemon each and a tablespoon of yeast. Follow the instructions for preparing beet wine, only one small change - spread fresh yeast on a cracker and only then throw it into a common container.

Zucchini wine

To make dry white wine with a mild taste, it is best to take young, juicy zucchini. Use them whole, without peeling them if they are not yet hardened. You can use the same recipe pumpkin wine. It turns out much more fragrant and has a very beautiful color.

For 3 kilograms of fresh zucchini or pumpkin, take 4.5 liters of boiling water, up to 50 grams of ginger root, 6 glasses of sugar if you are making it from zucchini and 4 if you are making it from pumpkin. You will also need the juice of three lemons and a tablespoon of yeast.

Grate zucchini or pumpkin along with ginger and pour boiling water over it. Place under a press to extract as much juice as possible. Leave for about 6 days. Pour the resulting liquid into a fermentation container, add lemon juice, sugar and yeast. Place to ferment in a dark, warm place. Again, the fermentation period is individual. The finished wine will stop playing. If you shake the bottle, you won't hear any fizz. You can resort to the method of those who prepare moonshine at home - bring a burning match to the neck of the bottle. If it does not go out, then fermentation has stopped. The wine itself should become completely transparent. Carefully drain the wine from the sediment using a straw, pour into bottles and store. Any wine will become much tastier if it is aged for some time - at least 2-3 months.

Try surprising your guests with a beautiful pumpkin or squash wine. They will never guess what it is made of.

Tomato wine

Tomato wine is of interest not only to those who love interesting recipes, but also to winemakers. For example, in Canada, wine production from this vegetable has been established. The idea came to the mind of a local winemaker, after whom the wine was named “Omerto”. The recipe was kept secret for a long time and is only now gradually spreading throughout the world. I will not guarantee the accuracy of the recipe of a resourceful winemaker, but this recipe produces an excellent rosé wine with a moderate, soft taste. The main thing is to prepare it, take only ripe tomatoes without defects.

For 4 kilograms of ripe tomatoes you will need a pinch of salt, 1.2-1.5 liters of boiling water, 4-5 glasses of sugar depending on the amount of juice released, the juice of a couple of lemons and a spoonful of yeast.

Cut the tomatoes into small pieces and lightly sprinkle them with salt so that they release juice faster. Fill with the specified amount of boiling water and place under pressure for 4 days. Filter the liquid into a fermentation container, add lemon juice, sugar and yeast. Place a water seal on and place in a warm, shaded area to ferment. Check readiness periodically. If you see that the sediment has sunk to the bottom and the wine is completely clear, then it’s time to carefully filter it through a straw and bottle it.

You will be pleasantly surprised by the interesting, harmonious taste of the drink. You'll see, guests will definitely ask you for the recipe for this wine.

Celery wine

Celery root is used to make wine. This vegetable has a specific aroma and taste, but only subtle spicy notes remain in the finished wine. Overall the taste is quite balanced and interesting. Therefore, if you have grown a lot of celery and now don’t know what to do with it, be sure to try making wine using this recipe.

For 2.5 kilograms of root vegetables you will need 25 grams. ginger, juice of one lemon and two oranges, 4.5 liters of water, a tablespoon of yeast and 6 cups of sugar.

Celery has a rather rough peel, so it is better to peel it and cut the root vegetable itself into small pieces or grate it. You can immediately add ginger. Pour boiling water over this entire mass and leave to steep for 4-5 days. Now add the remaining components, pour into a suitable container for fermentation and put in a warm place. When fermentation is over, shake the bottle well and leave it to stand for another three days. During this time, sediment should fall and the wine should become transparent. Remove the wine from the sediment, pour into a clean bottle and store in a cool place. Celery wine A minimum of 8 months aging is required. It’s better to wait a year – then the pungent smell will completely go away, and only subtle pleasant spicy notes will remain. If you start tasting wine immediately after preparation, deciding to avoid the aging stage, you are unlikely to appreciate it.

But when you take out a bottle a year later, you will be pleasantly surprised that from such a specific vegetable with a pungent odor, you can prepare such an amazing drink with a balanced taste and aroma.

You probably noticed that vegetable wines mostly prepared according to similar recipes. Therefore, by analogy with them, you can experiment with root parsley, rutabaga, turnips, squash, and potatoes. The lemon juice in these recipes serves not so much to add aroma and taste, but to stabilize them.

You can make changes to the recipes if you wish. For example, prunes, dates, and chokeberries go well with beets (they add tartness). Additions in the form of cloves, honey and dried apricots are perfect for pumpkin wine. But it’s better not to experiment with tomato wine - its taste is already impeccably harmonious, subtle and somehow special. It is better to cook it in the same composition. In general, experiment, create, cook and surprise your guests with economical, unusual, but very tasty wines that, even if you want, cannot be purchased in a store.

Tags: It's worth a try!

Homemade carrot wine- this is a great way to surprise guests. Unique in color and taste, this wine will appeal to many. Feel free to treat your family and friends to it, and also give jars of carrot wine as gifts.

Ingredients for making carrot wine:

Carrots 2 kilograms Boiling water 4 liters Sugar 4.5 cups (a glass per liter of carrot “compote”) Lemon 1 piece Orange 1 piece Fresh yeast 1 tablespoon Crackers 1 piece

Products not suitable? Choose a similar recipe from others!

Inventory:

Glass container, kitchen knife, saucepan, gauze, water seal, funnel.

Making carrot wine:

Step 1: prepare the carrots.

Wash the carrots thoroughly (no need to peel them). Make sure the vegetables are healthy and ripe. Cut the carrots into small pieces, place them in a saucepan and pour boiling water over them. Cover with gauze so that nothing unnecessary gets into the liquid, and leave to infuse.

3-4 days

Step 2: let the carrot wine ferment.

After a few days, pour the “compote” into a suitable container, add sugar, squeeze lemon and orange juice into the drink, spread fresh yeast on the breadcrumbs and put everything there.

Close everything tightly, with a lid with a water seal or simply with a pierced medical glove.

Step 3: filter the carrot wine.

When the fermentation process is over, you need to filter the wine from the vegetable pulp. To do this, use gauze or distill the drink using a thin plastic tube, whichever is more convenient for you.

Pour the carrot wine into a bottle, seal it tightly and leave the drink in a cool, dark place until ready. It will take the wine to ripen

8-9 months

Step 4: Serve carrot wine.

Store finished wine in clean, tightly closed bottles. Serve the drink chilled. Give wine as a gift and treat your guests to it. On the festive table, carrot wine will be in great demand. Be sure to try cooking it and see for yourself.

Bon appetit!

– Sometimes raisins are added to carrot wine for better fermentation.

The finished product is somewhat reminiscent of dry sherry. The hue of carrot wine is juicy, sunny, close to honey or amber. This wine will decorate a family meal and will be appropriate on the holiday table. The taste is soft, light, with a specific carrot aroma.

1. When selecting raw materials, you should prefer ripe, strong root vegetables, without signs of rot, mold, or musty, earthy odor.
2. It is best to make wine from a fresh harvest of late varieties of carrots, harvested no earlier than October.
3. It is recommended to include citrus fruits in the ingredients: they will soften the harsh vegetable taste and make the drink brighter and more aromatic.
4. The quality of the finished wine improves noticeably with increasing shelf life.

Classic carrot wine recipe

Pectin enzyme is necessary to clarify the drink. If it is not there, you can clear the wine of impurities using one of the traditional methods: protein, gelatin, etc.

Ingredients

1. Carrots – 5–6 kg
2. Light raisins – ½ kg
3. Sugar – 2.8-3.2 kg
4. Pectin enzyme – 1 tsp.
5. Water – 8 l
6. Dry black tea – 3 tsp.
7. Wine yeast – 1 sachet
8. Citric acid – 1 tbsp. l.

Cooking method

1. Wash the fruits thoroughly without removing the skin, cut into small cubes.
2. Place the carrot mixture in a container of water, boil, and simmer over low heat for 15-20 minutes.
3. Cut the raisins, pour into a glass container, add sugar to it, pour in hot vegetable broth, mix well, let cool.
4. Pour a glass of boiling water over the tea, wait until it cools, pour into the carrot mixture, add pectin enzyme and yeast nutrition.
5. Seal the container with a lid and leave to steep overnight.
6. Pour yeast into the infusion, cover the vessel with a clean cloth, transfer to the dark for 1-1.5 weeks, shake the contents daily.
7. After active fermentation processes have subsided, carefully pour the wine into a large, clean container, strain (if desired, add water to a 10-liter volume).
8. Place a water seal and place it in the dark until the fermentation process is complete, removing the sediment from the drink monthly.
9. Distribute the finished wine into small vessels, seal, and refrigerate for at least 1 year.

Carrot-citrus recipe

The drink has a soft orange-golden color. The taste, thanks to citrus fruits, softens and acquires a slight bitterness.

If you want to enhance the piquancy, instead of squeezing the juice, cut the orange into slices and add to the rest of the ingredients.

Peeling the carrots is not necessary, but it is advisable: it can impart a strong flavor to the wine.

Instead of solid yeast, you can use special wine yeast (1 sachet) or raisin yeast.

Ingredients

1. Carrots – 2 kg
2. Water – 4 l
3. Sugar – 4–5 glasses
4. Orange – 1 pc.
5. Lemon – 1 pc.
6. Rye cracker – 1 pc.
7. Solid yeast – 1 tbsp. l.

Cooking method

1. Wash the vegetables, finely chop or grate them, and place in a clean container.
2. Boil water and pour it over the carrot mixture.
3. Cover the container with gauze and let the mixture soak for 3-4 days.
4. Pour the infusion into a suitable vessel, add sugar, squeeze citrus juice into it.
5. Spread the yeast on the cracker and add it to the carrot mixture.
6. Place a water seal on the bottle and place the wort in a warm place.
7. At the end of the fermentation processes (after 1–2 months), pass the drink through a filter, pour into a clean container, seal, and place in the cold and dark for 8–9 months.
8. Pour the drink into small containers and keep cool.

Carrot-banana wine

Ingredients

1. Carrots – 4.5 kg
2. Raisins – 1.7 kg
3. Sugar – 1.7 kg
4. Lemon – 2 pcs.
5. Banana – 4 pcs.
6. Orange – 4 pcs.
7. Freshly brewed black tea – 1 glass
8. Pectin enzyme – 1 tsp.
9. Yeast feed – 2 tsp.
10. Water – 8–9 l
11. Wine yeast – 1 package

Cooking method

1. Cut the thoroughly washed carrots into slices and cubes and place in a saucepan.
2. Pour water (6 liters) over the vegetable mixture and simmer over low heat for a quarter of an hour.
3. Strain the broth into a bottle, add sugar, squeeze citrus juice into it.
4. Chop bananas and raisins and add to carrot mixture.
5. Add yeast dressing, pour in strong tea and the remaining water (2-3 l).
6. Wait until the liquid cools (to a warm state), introduce yeast and pectin enzyme.
7. Cover the container with a clean cloth, leave in the dark and warm for 5 days, stir daily.
8. Decant the infusion into a clean vessel, squeeze out the mass, discard the cake, put the seal on and keep at room conditions until active fermentation stops.
9. Drain the drink from the sediment, pour it into a new container, install the shutter, take it to a cool corner, wait 60-90 days, removing it from the sediment once a month.
10. Place the wine in small bottles and refrigerate for at least 1 year before tasting.

Carrot-grain wine with citrus aroma

This product is otherwise called carrot whiskey because of its noble amber-golden color and rich rich taste. For complete ripening, it is recommended to store the finished wine in a cool place for at least 1 year; additional aging will only benefit the drink.

Ingredients

1. Carrots – 7.5 kg
2. Fine sugar – 4 kg
3. Orange – 5 pcs.
4. Wheat grains – 1 kg
5. Raisins – 3 tbsp. l.
6. Lemon – 5 pcs.
7. Water – 8–9 l
8. Wine yeast – 1 sachet

Cooking method

1. Wash and grate the carrots without removing the skin.
2. Pour the vegetable mixture into a large saucepan with water, boil and simmer over low heat for about half an hour.
3. Cut the fruit into small slices, place in a large glass container, and add half the sugar there.
4. Pour the carrot broth into the citrus-sugar mixture, after squeezing and removing the pulp through cheesecloth.
5. Mix the resulting mass well, let it cool slightly, add wheat and chopped raisins, add yeast.
6. Cover the vessel with a cloth flap, transfer to heat and darkness for 6 days, shake the mixture twice a day.
7. Pour half the remaining sugar into the infusion and stir well.
8. Wait another 1 week, remembering to stir the wort daily.
9. Add the rest of the sugar and leave to ferment for another 1.5 weeks, shaking the mixture regularly.
10. After the expiration date, strain the infusion into a clean container, removing the sediment, put the seal on and place in a cool, dark corner.
11. After 1 month, remove the liquid from the sediment and keep it in the cold for another 30 days.
12. Separate the sediment again and pour the finished drink into a small glass container.

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Traditionally, wines are made from different varieties of grapes, berries, plums, and apricots. But in reality, it can be made from almost anything. A real find for gardeners who have not yet managed to plant their plots with fruit and berry crops - vegetable wines. As surprising as it may sound, wine can even be made from potatoes or zucchini! Be sure to try experimenting - perhaps you will like one of the recipes as much as the traditional options.

What vegetables can be used to make wine?

In principle, almost all vegetables that grow in your garden are suitable for this. What are vegetable wines what does it taste like? It will vary depending on what varieties of vegetables you used. In most cases, the resulting wine is dry - sweet wines made from vegetables can be slightly tasteless. But there is always the option of supplementing the recipe with some aromatic products. For example, a couple of oranges, a handful of prunes and something else that you like best. To make it easier for you to decide which vegetable to give preference to, read the characteristics of the wines that are made from them.

1. Beetroot produces the strongest red or rose wine, which tastes like port.
2. From carrots you will get a kind of dry sherry of a very interesting, pleasant color.
3. Celery can be used to make white wine with a specific taste and aroma, which is more popular with men than with women.
4. Zucchini makes an excellent dry white wine, but there is no aroma, so you can use additives to this wine material at your discretion.
5. Potatoes produce strong, dry and white wine.
6. Tomatoes can be used to make a wonderful rosé wine.
7. Rutabaga produces dry wine with a pleasant golden-white color.
8. Turnip wine will be quite strong, and its characteristics will be dry white.

As you can see, wine can be made from almost anything that grows in your garden. Vegetables must be selected of high quality, mature, and not affected by diseases. If there are defects, they must be cut out. But it is not necessary to clean it - just wash it well with a brush.

Vegetable wine recipes

Now let's take a closer look at each variety of vegetables and consider the technology for making wine from them. In general, it differs little from the technology of making wine from berries and fruits, but it still has its own subtleties.

Beet wine

Beet wine It turns out to be a beautiful rich color and decent strength. If you have beets left over or are expecting a big harvest, be sure to try making at least a small batch for testing. There are many recipes for beet wine - I already told you about one with the addition of prunes. And today I suggest you familiarize yourself with another recipe.

For 2 kilograms of raw vegetables you need to take 3.5 liters of boiling water, as an additive – 50 grams. ginger root, 4 cups of sugar, juice of two lemons or just lemons cut into pieces and a tablespoon of yeast.

1. Wash the beets well and cut into small pieces.
2. Pour boiling water over it and, without waiting for it to cool, add chopped ginger. This mixture should sit for about 4 days for the beets to release all their juice and color.
3. Now you can add sugar, yeast and lemon juice.

We install a water seal on the container and leave it to ferment in a dark, warm place. Depending on the room temperature, the sugar content of the beets and the quality of the yeast, fermentation can last for different times. The main criterion for readiness is the cessation of carbon dioxide emission and precipitation. The wine itself becomes completely transparent. When you are sure that the wine is ready, carefully use a straw to strain the clear liquid from the sediment and pour the wine into bottles. Before using it, it is better to let it sit for at least a couple of months so that the taste stabilizes.

Carrot wine

Carrot wine It turns out a bright sunny orange color. It looks very beautiful and tastes quite good too. It is prepared by analogy with the previous recipe, only we add orange juice to the lemon. If you want the wine to have a slight piquant bitterness, then do not squeeze the juice from the orange, but simply cut it into pieces and add to a common container.

So, for 2 kilograms of fresh, strong carrots you need to take 4 liters of boiling water, 4 cups of sugar (if you want it sweeter, take 5 cups), one orange and lemon each and a tablespoon of yeast. Follow the instructions for preparing beet wine, only one small change - spread fresh yeast on a cracker and only then throw it into a common container.

Zucchini wine

To make dry white wine with a mild taste, it is best to take young, juicy zucchini. Use them whole, without peeling them if they are not yet hardened. You can use the same recipe pumpkin wine. It turns out much more fragrant and has a very beautiful color.

For 3 kilograms of fresh zucchini or pumpkin, take 4.5 liters of boiling water, up to 50 grams of ginger root, 6 glasses of sugar if you are making it from zucchini and 4 if you are making it from pumpkin. You will also need the juice of three lemons and a tablespoon of yeast.

1. Grate zucchini or pumpkin along with ginger and pour boiling water over it.
2. Place under a press to extract as much juice as possible. Leave for about 6 days.
3. Pour the resulting liquid into a fermentation container, add lemon juice, sugar and yeast. Place to ferment in a dark, warm place. Again, the fermentation period is individual. The finished wine will stop playing. If you shake the bottle, you won't hear any fizz. You can resort to the method of those who prepare moonshine at home - bring a burning match to the neck of the bottle. If it does not go out, then fermentation has stopped. The wine itself should become completely transparent.
4. Carefully drain the wine from the sediment using a straw, pour into bottles and store. Any wine will become much tastier if it is aged for some time - at least 2-3 months.

Try surprising your guests with a beautiful pumpkin or squash wine. They will never guess what it is made of.

Tomato wine

Tomato wine is of interest not only to those who love interesting recipes, but also to winemakers. For example, in Canada, wine production from this vegetable has been established. The idea came to the mind of a local winemaker, after whom the wine was named “Omerto”. The recipe was kept secret for a long time and is only now gradually spreading throughout the world. I will not guarantee the accuracy of the recipe of a resourceful winemaker, but this recipe produces an excellent rosé wine with a moderate, soft taste. The main thing is to prepare it, take only ripe tomatoes without defects.

For 4 kilograms of ripe tomatoes you will need a pinch of salt, 1.2-1.5 liters of boiling water, 4-5 glasses of sugar depending on the amount of juice released, the juice of a couple of lemons and a spoonful of yeast.

1. Cut the tomatoes into small pieces and lightly sprinkle them with salt so that they release juice faster.
2. Fill with the specified amount of boiling water and place under pressure for 4 days.
3. Filter the liquid into a fermentation container, add lemon juice, sugar and yeast.
4. Place a water seal on and place in a warm, shaded area to ferment. Check readiness periodically. If you see that the sediment has sunk to the bottom and the wine is completely clear, then it’s time to carefully filter it through a straw and bottle it.

You will be pleasantly surprised by the interesting, harmonious taste of the drink. You'll see, guests will definitely ask you for the recipe for this wine.

Celery wine

Celery root is used to make wine. This vegetable has a specific aroma and taste, but only subtle spicy notes remain in the finished wine. Overall the taste is quite balanced and interesting. Therefore, if you have grown a lot of celery and now don’t know what to do with it, be sure to try making wine using this recipe.

For 2.5 kilograms of root vegetables you will need 25 grams. ginger, juice of one lemon and two oranges, 4.5 liters of water, a tablespoon of yeast and 6 cups of sugar.

1. Celery has a rather rough peel, so it is better to peel it and cut the root vegetable itself into small pieces or grate it. You can immediately add ginger.
2. Pour boiling water over this entire mass and leave to steep for 4-5 days.
3. Now add the remaining components, pour into a suitable container for fermentation and put in a warm place.
4. When fermentation is over, shake the bottle well and leave it to stand for another three days. During this time, sediment should fall and the wine should become transparent.
5. Remove the wine from the sediment, pour into a clean bottle and store in a cool place. Celery wine A minimum of 8 months aging is required. It’s better to wait a year – then the pungent smell will completely go away, and only subtle pleasant spicy notes will remain. If you start tasting wine immediately after preparation, deciding to avoid the aging stage, you are unlikely to appreciate it.

But when you take out a bottle a year later, you will be pleasantly surprised that from such a specific vegetable with a pungent odor, you can prepare such an amazing drink with a balanced taste and aroma.

You probably noticed that vegetable wines mostly prepared according to similar recipes. Therefore, by analogy with them, you can experiment with root parsley, rutabaga, turnips, squash, and potatoes. The lemon juice in these recipes serves not so much to add aroma and taste, but to stabilize them.

You can make changes to the recipes if you wish. For example, prunes, dates, and chokeberries go well with beets (they add tartness). Additions in the form of cloves, honey and dried apricots are perfect for pumpkin wine. But it’s better not to experiment with tomato wine - its taste is already impeccably harmonious, subtle and somehow special. It is better to cook it in the same composition. In general, experiment, create, cook and surprise your guests with economical, unusual, but very tasty wines that, even if you want, cannot be purchased in a store.