Homemade chokeberry wine step by step recipe. Recipe for making homemade black rowan wine. With lemon zest

Chokeberry, known in folk medicine as chokeberry, is a very useful plant, from which folk craftsmen make vitamin compotes, syrups and jams. Experienced winemakers have also found use for these fruits and are making good tinctures and liqueurs from them, and chokeberry wine, which has a delicate aroma and delicate taste with a slight note of astringency, which are characteristic of noble alcoholic drinks, is in particular demand.

However, in order to prepare such rowan wine, it is necessary to make an effort and strictly follow all the subtleties of the manufacturing technology. I offer the best step-by-step recipes for homemade chokeberry wine, which have been repeatedly tested in practice.

Advantages

stimulates the activity of the gastric glands;
removes spasms of smooth muscles;
normalizes the functioning of the gallbladder and liver;
reduces the risk of cancer;
increases the body's resistance to infections and viruses;
significantly increases appetite;
helps reduce cholesterol levels;
fights bleeding gums.

Contraindications

However, in addition to the enormous benefits, rowan wine can also cause great harm. It is strictly forbidden to be used by people with the following diseases:

for diabetes mellitus;
prone to migraines;
those suffering from hypotension and stomach diseases;
with increased blood clotting;
during pregnancy or breastfeeding.

Classic chokeberry wine recipe

Chokeberry wine, prepared at home according to the proposed simple traditional recipe, turns out to be a rich chestnut-ruby color with a charming subtle aroma and an indescribably wonderful taste. The preparation technology is quite simple, but you still have to try, since failure to comply with some nuances kills the idea of making a high-quality drink on the vine, and it will not be possible to correct mistakes.

List of components

Cooking process

We carefully sort through the unwashed berries, removing spoiled, rotten or unripe fruits.
Grind the selected chokeberry to a puree using a meat grinder or blender.
Place the resulting slurry in a large enamel pan and pour one and a half kilograms of granulated sugar into it. Place the unwashed raisins in there and mix everything well.
Cover the pan with gauze folded in 4-5 layers and place the berry mixture in a dark room with a temperature of 19 to 28 degrees. Be sure to stir the wort 1-2 times a day, while submerging the pulp that floats to the surface of the wort.
After 3-4 days, when the first signs of fermentation appear, squeeze the juice out of the pulp using a colander and gauze cloth.
Pour the squeezed liquid into a container for further fermentation, filling it no more than halfway.
We close the vessel with a water seal and transfer the wort to a warm, dark room, protected from drafts.
Place the remaining pulp in a clean saucepan, add 2.5 kg of sugar and pour in spring water, preheated to 30-32 degrees.
Stir the contents of the pan thoroughly and cover with gauze.
Let the mixture ferment for one week, stirring occasionally.
At the end of the specified period, we again separate the juice from the pulp and pour it into the fermentation vessel where the first batch of liquid ferments.
Mix everything well and return the water seal to its place.
After one week, remove the shutter, pour approximately 400 ml of liquid and dilute the remaining sugar in it. Pour the resulting syrup back into the vessel and put on the shutter.
We are waiting for the final cessation of fermentation. It usually takes from one and a half to two months, depending on the temperature of the room and the work of the wild yeast.
Carefully decant the young drink - drain the liquid from the sediment using a short hose or thin tube.
Pour the drained liquid into a clean vessel, filling it to the top. At this stage, you can sweeten the drink or fortify it with strong alcohol, adding medical alcohol or high-quality vodka.
We install a water seal and this time transfer the vessel to a cool room with a temperature of 5 to 15 degrees. The seal can be replaced with a tight lid after a week, when the risk of re-fermentation has disappeared.
We age the drink until it is fully ripe, which will end in about six months. As sediment appears in a layer of 3 to 5 cm, the liquid must be drained from it by pouring into a clean vessel. This way you will get a clear, clean wine that is not inferior in its beauty to elite varieties of alcohol.
Pour the ripe drink into glass bottles, close them tightly and store them in a cellar or any other cool place.

Did you know? The maximum shelf life of chokeberry wine made according to the classic recipe reaches five years. The strength of this alcohol varies from 10 to 13 revolutions.

Recipe for chokeberry and apple wine

Homemade wine made using this method is softer and less tart than in the previous recipe. The alcohol has a richer flavor and aromatic palette, and also has a light ruby hue. The apple-chokeberry drink is very easy to drink and does not cause a strong hangover; it copes well with the heat and helps you relax after a grueling work week.

List of components

Cooking process

Carefully sort out the black rowan berries, then grind them to a homogeneous pulp.
Wipe unwashed apples with a damp cloth, then cut out the core and remove the seeds. Grind the fruit to a puree.
Mix both ingredients in an enamel bowl, then add water and 1 kg of granulated sugar.
Cover the neck of the container with gauze and place it in a warm room for a week. Don’t forget to stir the wort daily and drown the floating pulp of rowan berries and apples.
Carefully squeeze the juice from the pulp and pour it into the fermentation bottle.
We install a water seal and transfer the wort to a warm place with a temperature of 19 to 29 degrees.
After one week, add another kilogram of sugar to the wort, draining a small amount of liquid and diluting the sweet component in it. Pour the prepared syrup back into the bottle and return the shutter to its original place.
After another week, we repeat the procedure of adding the rest of the sugar.
After two months, when fermentation is over, drain the young wine from the sediment, filter it and pour it into a clean container, filling it to the top.
We send the wine to mature in a cool place for 3.5-5 months. Do not forget to get rid of the sediment as it appears in a layer of 3-5 cm.
We bottle the finished alcohol and store it in a cellar or any other cool place.

Video recipes for making chokeberry wine

The presented videos will help you figure out how to make chokeberry wine at home according to the signature recipes of professional winemakers.

In this video, the master presents the simplest recipe for chokeberry wine, which can be sold at home. You don't need any winemaking experience or special equipment.

Here we present two methods for making rowan wine from black berries, which reveal the process down to the smallest detail. A skilled winemaker will share his enormous experience and provide you with useful tips that will help you avoid irreparable mistakes.

After watching this video, you will quickly learn how to make your own homemade dry wine from black rowan and apples, the tasting characteristics of which are not much inferior to purchased elite varieties of dry wines.

It will appeal to connoisseurs of refined, incomparable alcohol.

In these simple ways you can prepare a delicious elite drink that will not only delight you with its amazing taste and aroma, but will also have healing effects. If you have discovered new combinations of ingredients for making chokeberry wine, then share them in the comments. Thank you for your attention and good luck in winemaking!

Chokeberry has many beneficial properties, one of which is associated with normalizing blood pressure. However, compotes and jams made from chokeberry are not very popular. This is due to the tart taste, which is not a hindrance for winemaking. Chokeberry wine, prepared at home, is moderately tart and has a delicate taste and aroma characteristic of noble wines. But in order to prepare such a drink, you need to try. Ignorance of some of the subtleties of technology leads to the fact that the idea of making homemade rowan wine dies on the vine.

Features of the technology

Chokeberry grows everywhere, so picking it is not difficult, especially since wild ones are also suitable for wine. However, ignorance of some of the features of this berry that are important for winemaking will lead to the fact that all the berries will be thrown away.

Rowan wine can be bitter - it all depends on the type of berry. However, by making wine from chokeberry, bitterness can be avoided. The fact is that after freezing, rowan loses its excess bitterness. This means that it should not be collected at any time, but only after the frost hits.
The second problem faced when making chokeberry wine at home is the difficulty of extracting enough juice from it. There are two ways to force her to give up this juice. The first is blanching: the berries are poured with boiling water, after half an hour the water is drained, boiled again and the procedure is repeated, after which the chokeberry is poured with cool water (the same, but cooled to room temperature) and thoroughly kneaded together with it. The second method is fermentation. With this method, the mashed berries are poured with water, covered with sugar and placed in a warm place to ferment, covering a bucket of pulp with a thin cloth. The chokeberry should ferment not for 2-3 days, like other berries, but much longer - 7-9 days, only then will it be ready to release juice. Throughout the week, the pulp should be stirred at least 2 times a day. When the juice is squeezed out of it, it is not thrown away: sugar and water are added to the pulp again and it is left to ferment, but for a shorter period (up to 5 days), after which the pulp is squeezed out again. Two portions of juice are poured together. A combination of the two methods will give an excellent result.
If you want to get clear and tasty wine from chokeberry as soon as possible, you need to pour it into a clean container every week during fermentation, trying not to disturb the sediment. This must be done until fermentation ends. Only after this the wine can be bottled, but you should not drink it yet: the young wine must ripen. It should be infused in tightly closed bottles for three months. If it becomes cloudy, then in the middle of this period you need to drain it, freeing it from sediment, and pour it into clean bottles. If you do not follow these recommendations, then you will have to wait much longer for chokeberry wine to settle and ripen.
You may not wait for the rowan to ferment at all if you collected it after rain or decided to wash it. There is no point in washing off wild yeast that is on its surface. If this does happen, you will have to purchase pure culture yeast and add it according to the instructions on the bag.

In conclusion, it is worth saying that dessert wines made from chokeberry are truly delicious; table wines often lack taste and aroma. However, there are lovers who appreciate them too.

Chokeberry wine: classic recipe

chokeberry – 10 kg;
granulated sugar – 4 kg;
water (pure spring or boiled) – 2 l;
raisins (unwashed) – 100 g.

Cooking method:

Sort the rowan well and chop unwashed using a food processor. You should not use a juicer, as it will quickly become clogged.
Add 2 kg of rowan puree with sugar and add 1 liter of water. It is important that it is warm, but not warmer than 30 degrees, otherwise the yeast will die.
Cover the container with rowan berries with gauze and place in a warm place for a week. Stir its contents twice a day to prevent it from becoming moldy or sour.
After the specified time, strain the juice through a regular sieve, but do not throw away the pulp.
Pour the juice into a clean glass bottle and seal it with a water seal.
Fill the pulp with the remaining water and pour the remaining sugar into it. Stir it for 3-5 days, and then strain through cheesecloth. This time you can throw away the cake.
Mix the liquid squeezed out of the pulp with the first portion of chokeberry juice. Close the water seal again.
A week later, pour the wort through a thin tube into another clean bottle, then closing it with a water seal. These steps must be repeated weekly until fermentation stops completely.
Filter the wine through cheesecloth and pour into clean bottles, filling them up to the neck. Close the bottles and wait 3 months.
Strain the wine again and bottle it again, capping them and storing them.

The wine according to this recipe is quite sweet, but not too strong - from 10 to 14 degrees. At temperatures up to 18 degrees it can be stored for 5 years.

Chokeberry wine with cinnamon

chokeberry – 5 kg;
sugar – 4 kg;
vodka – 0.5 l;
cinnamon – 5 g.

Cooking method:

Sort the berries well, mash them with your hands or a wooden pestle. Add sugar and cinnamon. Place in a free container with a wide neck (a basin or bucket will do), cover with a cloth, and place in a warm place.
Stir as often as possible until it ferments well. After 8–9 days, squeeze the juice out of the pulp and carefully filter it several times.
Place the juice in a fermentation container and wait until fermentation is complete.
Filter the wine, mix with vodka and bottle.
Seal the bottles and place in a cool place.

The wine will mature in six months. Homemade chokeberry wine prepared according to this recipe tastes like liqueur.

Wine made from frozen chokeberries

juice from frozen chokeberry - 3 l;
water – 3 l;
sugar – 2.4 kg;
raisins – 200 g.

Cooking method:

Squeeze 3 liters of juice from thawed berries and warm it to room temperature.
Mix juice with water and sugar. Immediately pour the wort into the bottle where fermentation will take place. Add the raisins there, without rinsing them under any circumstances.
Install a water seal. Wait for the wort to ferment, ferment and clarify.
Drain the wine, freeing it from sediment, pour into clean bottles and send to ripen in a cool place.

After three months you will get real wine, quite light and pleasant to the taste.

Chokeberry wine: a simple recipe

chokeberry – 1 kg;
water – 1 l;
cloves – 2 pcs.;
cinnamon – 2 g;
citric acid – 1 g;
sugar – 100 g;
vodka – 0.5 l.

Cooking method:

Sort through, wash the berries, crush them, add sugar, pour two glasses of water and cook, stirring, for half an hour.
Let cool, squeeze out the juice. Fill the cake with the remaining water, add spices and citric acid, boil again for half an hour, cool and squeeze.
Mix the first and second pressing juices, strain, add vodka to them, stir and bottle.

Of course, it would be an exaggeration to call the resulting drink real wine; nevertheless, it tastes quite pleasant and is quite capable of replacing wine on the festive table.

Chokeberry wine prepared in a jar

chokeberry - 0.7 kg;
granulated sugar – 1 kg;
raisins – 100 g;
water – 0.5 l.

Cooking method:

Sort out the berries and pour them into a clean three-liter jar.
Pour 0.3 kg of sugar into it, unwashed raisins, pour in water.
Close the jar with a nylon lid by making a small narrow hole in it with a knife. Place in a warm place.
Stir the contents of the jar every day by tilting it and shaking it slightly.
After a week, open, add 0.3 kg of sugar, stir, return the lid to its place.
After a week, repeat the procedure.
After another month, add the remaining sugar, close the jar again and do not touch it again until the berries sink to the bottom and the wine becomes clear.
Pour the finished wine, strain and bottle.

This method of preparing chokeberry wine at home will appeal to beginning winemakers who have not had time to acquire large 20-liter containers.

Blended wines made from chokeberry are delicious. For example, you can mix 2 parts of rowan and 1 part of currant. Other options are also possible. When making wine from rowan, you have the opportunity to show your imagination and demonstrate your winemaking abilities.

Many summer residents consider chokeberry to be a useless plant, the berries of which are unsuitable for winemaking. It's time to debunk this myth. We will look at the best recipe for homemade chokeberry wine, repeatedly tested in practice. The cooking process is not complicated, but in addition to fruits, water and sugar, patience is also required.

First, you need to carefully sort the berries, removing unripe, spoiled, rotten and moldy ones. The taste of the future chokeberry wine largely depends on the thoroughness of sorting the raw materials. Not a single bad berry should get into the drink.

Containers in use must be sterilized with boiling water and dried, especially if they have come into contact with other products, such as milk. Otherwise, there is a risk of infection and spoilage of the wine.

Ingredients:

ripe chokeberry – 5 kg;
sugar – 1 kg;
unwashed raisins – 50 grams (optional);
water – 1 liter.

Chokeberry wine recipe

1. Preparing rowan. Mash 5-6 kg of chokeberry with clean hands. Each individual berry must be crushed.

You cannot wash rowan berries, because there is wild yeast on the peel, which will cause the juice to ferment. All dirt will then settle at the bottom and will be removed by filtration.

2. Mixing ingredients. Place the crushed rowan into a 10-liter non-metallic container (plastic, glass or enamel).
Add 500 grams of sugar to the chokeberry. I do not recommend making chokeberry wine without sugar, since the natural sugar content of the berries is low (up to 9%), as a result the wine will turn out weak (maximum 5.4 degrees) and will not store well.

To be sure of fermentation, I advise you to add a handful of unwashed raisins, on the surface of which there is also wild wine yeast, to the container with wine. The quality of the drink will not suffer from this. After adding sugar, stir the wort thoroughly until smooth.

Bandage the container with gauze to protect it from insects, and place it in a warm place (18-25°C) for a week. Stir the juice and pulp (particles of peel and pulp that float to the surface) 3-4 times a day throughout the entire period to prevent mold from appearing on the surface.

3. Juicing. After 3-7 days, the rowan berries will swell and rise to the top. If you immerse your hand in liquid, a characteristic foam will appear. This indicates that it is time to squeeze out the juice.

You need to collect the pulp with your hands and squeeze out the juice. You can use a press, but not a juicer, which will quickly clog. The squeezed pulp should not be thrown away; it will still be needed.

Filter all the resulting juice (remaining in the container and squeezed out of the pulp) through a regular kitchen colander or cheesecloth. You can ignore the small particles that got into the liquid during filtration; we will remove them later. Pour the purified juice into the fermentation container, filling no more than 40% of the volume so that there is room for a new portion of juice, foam and carbon dioxide that will be released during fermentation.

4. Working with pulp. Add 0.5 kg of sugar and 1 liter of warm water (25-30°C) to the squeezed pulp. Mix well so that the liquid rises above the pulp. Cover with a lid and leave for 5 days in a dark place at room temperature.

The pulp must be stirred again every day, drowning the berries that have floated to the surface, otherwise mold will appear.

5. Installation of a water seal. Install a water seal of any design on the jar with the previously obtained juice (you can wear a medical glove with a small hole in one of the fingers), then put it in a dark room with a temperature of 18-27°C for fermentation.

Wine under water seal

Glove like shutter

6. Getting a new portion of juice. After settling for a week, carefully strain the pulp through a colander. There is no need to specially press, since you only need high-quality juice, not dregs. The recycled pulp and peel can be thrown away; they have given up all their useful substances and will no longer be needed.

7. Mixing juice. Remove the water seal from the jar with the first portion of juice, use a spoon to remove the foam that has accumulated on the surface, then add the juice obtained at the previous stage. After this, install the water seal back on the fermentation tank.

8. Fermentation. The process lasts 25-50 days. The end of fermentation is indicated by the absence of bubbles from the water seal during the day (the glove has deflated and no longer inflates), sediment has appeared at the bottom, and the wine has become lighter. After this, you will get a young chokeberry wine with a sharp taste, which requires ripening to improve its organoleptic properties. It's time to drain the wine through a straw into another container without touching the sediment.

At this stage, the drink can be sweetened to taste or secured with vodka (40-45% alcohol) in an amount of 2-15% of the wine volume. Hardening promotes storage, but the taste and aroma become harsher.

9. Maturation. Fill the containers to the top with wine, close tightly (if sugar was added for sweetening, it is better to keep it sealed for the first 7-10 days) and transfer to a refrigerator or basement at a temperature of 8-16°C. Leave to ripen for 3-6 months. If sediment appears, filter once every 30-45 days.

The finished chokeberry wine can be bottled and hermetically sealed. If stored in a cellar or refrigerator, the shelf life is 3-5 years. Strength – 10-12% (without artificial fixation).

When the summer season is over, it is time to prepare wines from ripe grapes and chokeberries. Despite the fact that the latter is not very widely known, many winemakers consider it a very worthy rival to its main competitor. After all, chokeberry wine turns out to be aromatic and rich.

Anyone can make a drink from chokeberry. The recipe is very simple, although the cooking process takes a lot of time. But it’s worth it, because the end result will please even the most demanding gourmet. Chokeberries ripen in early autumn, and wine preparation takes approximately two months. This means that by the New Year it will be ready and will become the highlight of the festive table.

Benefits and contraindications

Chokeberry wine is distinguished not only by its rich taste, but also by its benefits for the body, since it does not contain yeast or alcohol. Plus, black rowan has many healing qualities.

Its fruits are useful and are often used in medicine.
It is rich in vitamins. Due to this, various syrups that strengthen the body are often prepared from it.
Aronia chokeberry is recommended for consumption by people suffering from high blood pressure. After all, she reduces it very well.
It strengthens the immune system and helps with cardiovascular diseases.
Chokeberry is considered low-calorie and contains vitamin P, which strengthens blood vessels.
It contains pectin and tannins, which cleanse the body and remove toxins from it.

However, there are some contraindications to its use.

Chokeberry is strictly prohibited for people with increased blood clotting.
Its use can harm hypotensive patients, ulcer sufferers, and people suffering from arterial hypotension. Therefore, all this must be taken into account when starting to prepare such wine.

Knowing the benefits of this wine, and keeping in mind all the contraindications, you can decide whether it is worth preparing it and in what quantity to consume the finished product.

Cooking steps

Many winemakers prefer chokeberry to other raw materials. After all, the wine made from it has not only a beautiful color, but also a rich taste. From the same preparation you can make both dessert and table wines. However, the latter are prepared quite rarely, as they have a very tart taste. Making homemade chokeberry wine is not difficult. But in order to make it, you need to know a step-by-step recipe, which consists of several stages. These include berry processing, wort preparation, sourdough, fermentation and filtration.

Berry processing

The first stage is the collection and sorting of berries. To make the wine tasty, it is better to collect chokeberry before the onset of the first frost. For this you will need approximately ten kilograms of berries. There is no need to wash chokeberry, as there are bacteria on its surface that help ferment the wine.

You should not be afraid that dirty berries will harm the body; all this will precipitate and be removed at the filtration stages.

Preparation of wort

Then the berries must be carefully crushed by hand, or ground in a meat grinder. Sugar is added to the resulting mass. The proportions are as follows: for ten kilograms of berries, one kilogram of sugar is added. The end result will be dessert wine.

If it seems sour, you can add sugar at the next stages of cooking.

Wine starter

Then a wine starter is made. It needs to be prepared in advance. To do this, take two glasses of any berries. They are poured into a jar, always unwashed. This is done to make the fermentation process more active.

Then add 0.5 liters of cold water and two tablespoons of sugar. Instead of yeast, you can use raisins or rose hips. Next, the jar is tied with gauze in four layers and placed in a warm place for three days. The starter must be stirred periodically. After three days it can be used to prepare a wine drink.

Fermentation

To do this, wine starter is poured very slowly into the prepared wort, with added sugar. Everything is thoroughly mixed. You can even do this with your hands. Next, the container with the future wine is closed with a tight lid and left for a week in a warm place for fermentation. You need to make sure that the temperature is no higher than twenty-five degrees.

The fermentation process lasts a week. All this time, the wine must be stirred and monitored so that it does not become moldy, otherwise the taste of the wine drink will be spoiled. After a week, when the swollen berries float to the top and foam appears, you can move on to the next stage.

At this stage, open the container and take out the pulp with your hands. Then you need to squeeze it out well and pass the remaining liquid through a sieve. The pulp does not need to be thrown away. We need to send it for re-fermentation for another seven days. To do this, you need to fill it with one liter of water and add a glass of sugar.

Next, the filtered liquid is poured into bottles and closed with a water seal. You can do it yourself. For this purpose, a screw cap and a drain tube are used. A hole is made in the center of the lid, the diameter of which is equal to the cross-section of the hose. It is threaded through this hole. The end of the hose is lowered into a jar of clean water. This is done so that excess gases escape freely and the wine does not “suffocate.”

The prepared jars are sent to a cool and dark place.

It is important that the temperature there remains below eighteen degrees. For a month, you need to remove the foam that has formed on the wine once a week.

Filtration

Among other things, wine needs to be filtered. The process is simple: it is poured from one container to another. There will be some sediment left at the bottom. Many novice winemakers think this is a bad sign. But this is quite normal, since further in the filtration process the sediment will become less and less.

In addition, once a month, you need to do a special cleaning. The wine is poured through a tube slightly thinner than the outlet tube. It should be located slightly above the container into which the wine drink will be poured. This process helps the wine acquire a refined taste.

After a month, it is necessary to stimulate fermentation. To do this, ammonia is added to the wine, one drop per liter of liquid. This makes the wine stronger. And also do filtration even more often, at least once every two weeks.

When chokeberry wine becomes lighter in color, it means the process is nearing completion. This wine is young and can already be tasted. At this stage, the taste should be sour, but the sweetness should still be present.

After two months, when the wine becomes completely clear, you can add sugar to it. One spoon per liter of wine will be enough. But you don’t need to pour it directly into the container. To do this, you need to place it in cotton material, tie it with thread, and lower it into a container with wine. The material with sugar is fixed with a thread and a water seal is placed on top. The “sweetening” process lasts a week, during which the sugar must completely dissolve.

After this, the wine is poured into the containers where it will be stored. As a rule, these are simple bottles, less often - cans. However, you shouldn’t close it tightly right away, since it is still young and can break the container during further fermentation.

You need to close it tightly when the wine is one hundred percent ready.

Recipes

The traditional recipe described above is far from the only one. There are many other interesting versions of preparing a wine drink from aromatic chokeberry. Any of them will be just as good and useful. Therefore, it is worth considering them too.

Vodka liqueur

This recipe is the simplest and can be prepared in just one day. To prepare it you will need the simplest ingredients.

1.5 kg chokeberry;
3 liters of cold water;
0.5–0.7 kg sugar;
0.5 l of forty-proof vodka;
5–6 clove buds;
2 cinnamon sticks;
1 tsp. citric acid.

First, the chokeberry berries are sorted and then washed. After this, they are thrown into the pan and placed on the stove. When the mass boils, the heat is reduced and the liquid is cooked for another thirty minutes. After this, the pan should be placed in a cool room for half a day.

Then you need to rub everything through a sieve and add sugar. Then the pan is put back on the fire and cooked for another half hour. After time, spices and vodka are added. Then everything is brought to a boil and removed from the heat. When the liqueur has cooled, it must be filtered again and poured into the containers in which it will be stored. It can be used immediately.

Chokeberry is a berry that many consider useless for preparations, except for adding color to compote and piquancy to apple jam.

However, homemade wine made from chokeberry or chokeberry, as this berry is otherwise called, is very tasty if prepared correctly.

We will tell you how to make chokeberry wine at home without yeast.

You will need 10-12 kg of berries for 6-7 liters of the finished drink. And the first question that arises if you decide to put on wine: do you need to wash the chokeberry berries?

Washing will remove very important yeast bacteria from the surface that are involved in the fermentation process. And if there is any dust on the berries, it will fall into the sediment and will be filtered out.

By the way, frozen berries are not suitable for making homemade wine, because these bacteria die at low temperatures.

As a container, it is best to choose a large glass bottle, or, in extreme cases, a container made of food grade stainless steel or enameled without a single chip.

Recipe for making homemade black rowan wine

1. Mash each berry. You can do it in a modern way - in a meat grinder. But the best wine from chokeberry is, of course, obtained by contact with your hands. Do this in old, “working” clothes, the juice will get very dirty.

2. Add sugar at the rate of 0.5 cups per 1 kg of berry mass to get a delicious dessert wine. There is little sugar in black rowan, and dry wine without it will turn out very sour. If you add more it will be very sweet.

3. Mix well until all the sugar is dissolved.

4. Cover the dish and place in a warm place, but not above 25 degrees, let the mixture ferment for about a week or more. At this time, you need to mix the juice and pulp, otherwise mold may appear and your homemade chokeberry wine will be spoiled.

5. After all this time, the berries will float up and swell, and if you plunge your hand inside, foam will appear. This means that the juice has fermented. Squeeze the pulp from the juice with your hands. If you have a press, you can use it, but not a juicer, the pulp will clog it.

6. Set aside the pulp and filter the juice through a colander. Small particles will be filtered out later.

Wine made from pure chokeberry juice turns out to be very thick and does not get the aroma and benefits from the berries, and will also be very sour. The remaining pulp should be allowed to ferment again, adding sugar and water, and then adding this mixture to the juice.

7. Add a glass of sugar and 1.2 liters of cold bottled water to it. Mix thoroughly, press down so that the pulp settles down, cover with a lid and leave for about a week to ferment. You need to stir it well every day to prevent it from molding.

8. Pour the strained juice into a glass container of suitable volume. For the specified quantity, 2 five-liter jars are enough.

All dishes into which wine falls must be washed clean with soda and well dried.

8. For home winemaking, you need a device such as a water seal, which removes gases from the container with wine through water. It’s better to buy ready-made, or you can make it yourself:

in the center of the lid of the jar where you poured the juice, punch or drill a hole equal to the diameter of the outlet tube (hose)
insert the tube and gently heat it where it touches the lid, for example, on a candle, so that the diameter increases and it sits tightly in the lid for minimal contact of the wine with the outside air
Place the other end of the tube in a jar of water

Order an energy saver and forget about the previous huge expenses for electricity

9. Place the jar, sealed with a water seal, in a cool, dark place (but with a temperature not lower than 18 degrees) so that the juice begins to ferment.

10. After a week, squeeze out the pulp, but not too much. Strain the secondary juice through a sieve several times.

11. From a jar of pure first juice, remove the foam from the surface.

12. Mix both juices, pour into jars, and seal with water seals. Place in a dark place with a temperature of 22-25 degrees.

13. Once a week for a month, remove foam and film from the surface and filter the wine to reduce sediment. This is done by pouring the wine into another container, each time it becomes more difficult, then you can use the drain hose. In the second month, you can filter the wine once every two weeks.

The stream of the drained drink must be thin and long in order to “ventilate” the wine, improving its quality and preventing spoilage. Be aware that sediment is dead bacteria that can affect the taste of the wine.

14. At least once every two weeks after a month of fermentation, it is recommended to feed them with ammonia to stimulate the growth of alcoholic yeast. You only need a drop per liter of wine. This is necessary to enhance the activity of bacteria in order to increase the alcoholic strength of the wine.

15. After 1.5-2 months, the wine becomes transparent, if, of course, you correctly understood how to prepare wine from black rowan. You can already taste it and adjust the taste; the fermentation process is still underway. It is sour, not sweet, but the sweetness should be felt in it. If it is too sweet, then try to “ventilate” it several times, pouring it in a thin stream. If nothing comes of this, it means that the strength of the wine will be less than necessary, and the fermentation process is complete.

About 2 months after you start preparing homemade chokeberry wine, it will become transparent when held up to the light, and only a light coating will remain at the bottom of the container. This means you can sweeten it.

16. To bring a sour-tasting young wine to dessert wine, you need to take about a tablespoon per liter of drink. The sugar is placed in a cotton bag on a string and, like a tea bag, is immersed in the wine to such a depth that the sugar is just covered with it.

17. Secure the thread in this position on the jar and place a water seal until the sugar dissolves, about a week.

Pour young homemade chokeberry wine into clean bottles and do not close tightly, because it may still ferment and explode the bottle. When you are completely sure that carbon dioxide is no longer released, you can seal with stoppers.

Now you know how to make black rowan wine correctly. Be sure to try this recipe.

Chokeberry (chokeberry) is rich in many useful substances - vitamins C, P, B1, B2, E, K, B6, beta-carotene, macro- and microelements (iron, copper, boron, manganese, molybdenum, fluorine), sugars ( glucose, sucrose, fructose), as well as tannins and pectin.

Chokeberry has many medicinal properties, it lowers cholesterol levels in the blood, normalizes blood pressure, treats hypertension, helps strengthen the walls of blood vessels, improves their elasticity and firmness.