How to make wine from rowan?

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How to make wine from rowan?

Despite the tart taste of the berries, it is possible to make various dishes and drinks from rowan, for example, wine. Natural homemade rowan wine is not only tasty, but also healthy. Making wine from chokeberry or red (wild) is not more difficult than from other fruits. How to make wine at home from various types of rowan?

Semi-dry wine from red ash

Red rowan wine has a beautiful orange-red color and slightly tart taste. In order to get rid of unpleasant bitterness and to preserve a maximum of useful substances, rowan should be collected after frost or kept in the freezer.

Ingredients

  • 2 kg of mountain ash;
  • 2 kg of sugar;
  • 10 g of ammonium chloride;
  • 8 liters of water.

Cooking

  1. Rowan berries thoroughly wash and pour boiling water for 20-30 minutes.
  2. Rinse the berries with cold water and wipe.
  3. Place grated berries in a 10-liter container, add 1 kg of sugar and ammonium chloride, cover with water.
  4. Leave the container in a warm fermentation room.
  5. When the fermentation process decreases, add another 1 kg of sugar.
  6. After the fermentation has completely stopped, strain the wine and bottle.
  7. When the wine brightens and a precipitate appears on the bottom, the drink can be consumed.

How to make wine from black chokeberry

For the preparation of wine used only ripe berries. In order not to wash away the bacteria necessary for fermentation, one should not wash rowan.

Ingredients

  • 5 kg of black chokeberry;
  • 1.5-2 kg of sugar;
  • 50 g of raisins;
  • 1 liter of water.

Cooking

  1. Carefully knead the berries of mountain ash hands.
  2. Put the berries in a container and pour sugar at the rate of ½ cup of sugar per 1 kg of berries to get a semi-dry drink, 1 cup - for dessert.
  3. Stir the wort until smooth and add the raisins to improve fermentation.
  4. Cover the container with a lid and place in a warm room for about a week, stirring daily.
  5. Collect the pulp and squeeze, add 1 kg of sugar and 1 liter of water, mix and leave for another week.
  6. Strain the juice, pour into a fermentation tank and set the water seal.
  7. After a week, strain the pulp and add to the container, after removing the foam from the surface.
  8. After mixing the juice you need to filter the wine every 2 days. To do this, open the hydraulic lock, remove the foam and pour the liquid without sediment into another fermentation tank.
  9. When the tartar ceases to form, the wine can be bottled and left for aging.