Chokeberry wine - a simple recipe for a divine drink

Tell me how to make black chokeberry wine, a simple recipe for lazy people like me. We bought a house, there is an old garden in which several large rowan bushes grow. In the spring they just bloomed gorgeous, so I think there will be a lot of berries. I heard that they make delicious wine. Share the recipe, please, otherwise it's a pity to throw away such wealth.

chokeberry wine A beautiful and rich dark color, but at the same time, a light unobtrusive taste of mountain ash wine will be appreciated by lovers of original drinks. And a simple recipe with a minimum amount of ingredients will help to prepare wine from chokeberry. Wine technology is almost the same as that of grape wine... And at the exit you will get an almost semi-sweet drink.

Chokeberry wine - a simple recipe

preparation of berries

To make wine you will need:

mountain ash itself-blackberry in the amount of 5 kg;
a little sugar - 1 kg;
and a little water - 1 liter.

Prepare the berries first. Carefully sort through them from debris, rot and unripe specimens. The latter will inhibit fermentation and add acid to the drink. And rotten ones are capable of pretty ruining its taste.

Mash the sorted berries well with your hands so that they let the juice flow. If you will be making a large volume, you can use a blender or meat grinder. Rowan seeds are small and will not give bitterness like grape seeds.

As in the case of grapes, you do not need to wash the mountain ash. Wild yeast fungi "live" on the peel of the berries, which are responsible for fermentation.

So, when the berry blank is "crushed", you can start the cooking process.

Blackberry wine technology step by step

mountain ash wort Transfer the crushed berries to a plastic bucket (10 L) and add half the specified sugar (500 g). The further procedure consists of the following stages:

Place the bucket in a warm room for about a week to get the juice. Stir frequently during this time. The signal that the first stage is completed - the skin has surfaced, and the mass has begun to foam.
Squeeze the resulting juice, collecting the pulp with your hands. Pour it into bottles, half full. Install the odor trap and place in a dark place for fermentation.
Now go to the pulp. Heat and add water and the remaining half of the sugar to it. Let it stand for 7 days, and you will get another portion of juice, but not so concentrated.
Mix the secondary juice by adding it to the first spin bottles. Remove the foam first. And again send to fermentation. It lasts about a month, after which remove the young wine from the lees and send to mature.

Rowan wine matures for up to six months in a cool place. Remove it from the sediment once a month and bottle it at the end and store it in the cellar.

You can make a drink with pure juice without extracting secondary raw materials. In this case, put all the sugar at once, and just throw away the pulp.

Practical advice

The fermentation activity depends on how much sugar the berries contain. It happens that they are sour, so the wort does not want to react in any way. For insurance, you can immediately, at the first stage, add raisins to the juice.

Regarding the addition of sugar, you cannot do without it at all. Again, due to the low natural sugar content of mountain ash. Rowan wine, prepared with pure juice, without sugar, turns out to be "weak", about 5% alcohol.Such a low-alcohol compote, which is not stored for a long time.

And one more thing: if you want to increase the degree - fix the wine with vodka or alcohol. Even with the addition of sugar, its strength will average 12%. You can add up to 15% of the amount of wine at the stage when you send young wine to maturation.

Homemade chokeberry wine

wine Rowan