Recipe:

1. We prepare mountain ash: the berries are not mine, as there is a risk of destroying the population of wild yeast on the skin.
2. We knead the berries with clean hands. We squeeze juice from berries using or in another accessible way.
3. We filter through cheesecloth.
4. Fill the berries with hot water and leave for five to six hours, then squeeze.
5. We combine berries with water and juice, which were squeezed out earlier.
6. Add sugar and raisins.
7. Pour into a jar or bottle, cover with gauze and let the drink brew in a warm, dark place for two to three days.
8. We filter, add sugar to taste, leave to infuse for another three weeks.
9. After that, we pour the drink into clean cans, close it tightly with lids and leave it to ripen for several months (3-4 months).

The drink is ready, you can pour it into glasses and take the first samples. To preserve the taste and aroma, we recommend storing at a temperature not exceeding 15 degrees.

Rowan wine with yeast

Ingredients:

• mountain ash - 5 kg;
• water - 2 l;
• sugar - 1 kg;
• - according to the instructions on the package.

Recipe:

1. We prepare the mountain ash: we clean the berries from the twigs and send them to the freezer for a couple of hours. This recipe requires frozen berries.
2. We knead the berries with clean hands so that they let the juice out.
3. Pour boiling water over the berry gruel.
4. Add half of the sugar, yeast, mix well and filter through cheesecloth.
5. We remove the drink for two or three days in a warm, dark place. Watch the wine so that the berries do not float, otherwise it will be difficult to bring the fermentation process to the end.
6. After a few days, we filter the drink through cheesecloth, fill in the remaining half of the sugar, set aside a place for fermentation and remove for a long time.
7. When three to four weeks have passed, the drink must be filtered, poured into clean bottles and left in a cool place for several more months.

• Rowan berries stimulate the work of the heart, liver and stomach.
• Mountain ash is rich in vitamins: it contains large amounts of vitamin C and vitamin P.
• Rowan belongs to fruit trees, and usually the yield from one tree can reach over 10 kilograms of berries.
• Many poems and poems are dedicated to rowan. Most of all, P.A. Vyazemsky and S.A. Yesenin.
• In 1964 in the USSR there was a postage stamp on which a mountain ash was depicted.
• Rowan berries are considered a symbol of family happiness.
• Mountain ash relieves stress. They say that if you lean your back against a tree and close your eyes, fatigue will be removed as if by hand.
• There are over 100 species of mountain ash in the world.
• Mountain ash helps with insomnia and irritability.
• In fact, chokeberry is not a mountain ash, but a chokeberry from the Pink family.

Output

Thanks to these simple recipes, you can surprise yourself, loved ones and friends with a delicious drink. It is important to know that this berry is quite capricious, so all fermentation rules must be strictly followed. The result of the efforts will be an impressive, exquisite drink.

One of the main advantages of winemaking is that a noble drink can be easily infused, including from those fruits of plants that are rarely used for food. An excellent example of such a drink can be red rowan wine, which can be made at home even for a novice winemaker.

Such a tincture turns out to be extremely aromatic and pleasant to the taste, although it has a slight bitterness, which many will surely like.

Making a classic wine from garden berries is quite simple - you just need to crush the fruit so that they give juice, add water and sugar, and then wait for fermentation. This process is somewhat complicated if, for example, not grapes or cherries, but mountain ash are used as raw materials.

This berry, like the plant itself, is quite specific, and therefore the process of winemaking in this case needs to be approached a little differently.

• It is known that rowan berries become the sweetest after the first frost. It is during this time that it is recommended to collect them if you want to make rowan wine.
• In the event that you do not want to wait, then you can simply freeze the berries artificially. To do this, place the fruits in the freezer for several hours, and then remove them and defrost them completely. This approach will allow you to naturally sugar the mountain ash.
• If you've tried rowan before, you've probably noticed the strong astringent effect it creates. When used as a raw material for wine, this property is preserved, however, such quality is not welcomed in wine drinks. To stop knitting the berries, pour boiling water over them for half an hour, then drain the water and repeat the procedure again.

• All these actions lead to the fact that natural yeast, which usually causes fermentation, does not remain on the surface of rowan berries. That is why, in the manufacture of mountain ash wine, either wine yeast or their natural sources - raspberries, raisins, rice, are used.
• It should be admitted that the amount of sugar in mountain ash is still not very significant. For this reason, a significant amount of sweetener is always added to the wort, which allows the fermentation process to proceed properly.
• Apples will be an excellent addition to mountain ash. They not only normalize the sweetness and acidity of the wort, but also allow you to endow the drink with a captivating aroma and taste. It should be noted right away that you will have to use whole fruits, and not store-bought juice.
• Rowan seeds, like many other fruits and berries, contain substances that are undesirable for consumption. In addition, these compounds negatively affect the final taste of the wine, making it bitter.

A simple recipe for red rowan wine

According to this instruction, we will insist pure mountain ash wine without any additives. Its taste may seem too tart to someone, but this is its charm.

Ingredients

• Red rowan berries - 4-5 kg;
• Pure water - 2 liters;
• White sugar - 2 kg;
• Wine yeast - according to the instructions.

How is red rowan wine made at home?

• First, we freeze the berries for a couple of hours in the freezer, and then we defrost them.
• We wash the fruits well, getting rid of spoiled ones. Fill them with boiling water, drain the water after half an hour and repeat the same thing again.
• We knead the mountain ash with our hands or with a crush, then pour in water, which we preheat to 70-75 degrees. Let the wort cool down to 35 degrees.
• Pour yeast and one kilogram of granulated sugar into the wort. Stir, cover the container with gauze, folded several times and put it in a warm place for four days. At the same time, we heat the pulp every couple of hours so that it does not become moldy.
• We pass the wort through cheesecloth, squeeze the pulp. Pour in the remaining sugar and pour the liquid into the fermentation container (fill no more than ¾). We install a water seal on the neck and remove the container in a dark place for long fermentation.
• After a few weeks, the signs of fermentation will fade away - gas formation will disappear and a precipitate will form. This means that the wine must be poured into a new container without touching the thick. We close it tightly and put it for three months in a cool place for aging.
• We drain the wine from the sediment two or three times during this time, and then pour it into bottles and store in them from two to three years.

A classic recipe for homemade red rowan and apple wine

Apple-mountain ash wine differs from its “pure” analogue, first of all, by its taste. This drink is easy to drink and has all the qualities of fruit wines.

Ingredients

• Fresh apples - 5 kg;
• Rowan berries - 4 kg;
• Clean water - 6 liters;
• Granulated sugar - 4 kg;
• Dried grapes - 80-100 g.

How to prepare rowan wine with apples with your own hands

• We sort out rowan berries and carry out the same procedures with them as in the previous recipe - freeze and scald twice.
• Then we pass them through a meat grinder. We don't wash the apples, we just sort them out. We remove the seed part and also pass it through a meat grinder directly in the peel.
• In a deep container, mix the fruit masses, pour water heated to 35 degrees, and add 2 kilograms of granulated sugar. Add unwashed raisins to this. Cover the container with gauze and put it in a warm place for 3 days. Do not forget to immerse the pulp in liquid every couple of hours.
• We squeeze our pulp with cheesecloth and add the remaining sugar. Mix well and pour into a container with a water seal (leave a quarter of the volume empty). We remove the wine to ferment for a month and a half in a dark place until the end of fermentation.
• We drain the clarified drink, being careful not to touch the formed sediment. We move it into a bottle, which we close tightly. We put it in a cool place for two to three months.
• We pour the resulting wine into bottles, which we cork with lids. We put them in a cool place for storage - a refrigerator or a cellar.

Red rowan wine made according to this recipe is stored at home a little less. This is because apple juice often turns into vinegar over time. The maximum protection of the finished wine from oxygen will help to avoid this.

Red mountain ash is famous for its beneficial properties, it has a beneficial effect on the work of the heart, improves blood microcirculation, and activates the immune system. This berry can be useful for almost everyone, except for people with hemophilia. Among the tasty and healthy preparations from rowan berries, one of the best can be homemade red rowan wine.

There are several ways to prepare mountain ash wine, but a slight bitterness and astringency cannot be avoided, but you can reduce it as much as possible.

Rowan wine is an autumn product, but no less valuable and tasty

About the preparation of berries

Before making wine, you need to neutralize the astringency of mountain ash juice and remove the bitterness as much as possible. A few secrets when picking and preparing berries will help reduce the bitterness. They will also allow you to get the largest yield of raw materials from berries.

Do not rush to pick berries in autumn, wait until the temperature drops to zero, let the berries freeze, and only then pick. This will help to significantly reduce the bitterness level.

If the berries are already harvested, but there is no frost yet, place the bag with them in the freezer for 2-3 hours. This method works no worse than frost.

To get more juice, collect the berries, separate from the stalks, rinse and pour over boiling water. Hold for 5-10 minutes, and then drain the water, it is not needed, do this 2 or even 3 times.

After that, mash the berries with a crush, pass through a meat grinder or chop in a blender (any method is suitable). It remains only to squeeze the juice.

To get rid of too bright red rowan aftertaste, it is recommended to increase the aging period to 8-12 months.

Rowan wine by the type of Cahors

For the recipes described in this article, red rowan is used; to cook, you will need to take different proportions and modify the cooking technology.

For this simple wine recipe you will need:

• 2.5 kg of juice (this is about 10 kg of berries);
• 4 liters of clean water;
• 2-3 kg of sugar;
• 150 g unwashed raisins or the same amount of ripe grapes (crush).

For this recipe, the wine cake is not thrown away, but poured with water heated to +80, and left for a day. Then the resulting infusion is drained, mixed with the previously extracted juice. Sugar and raisins are added to the mixture, covered with a clean cloth and left in a warm place (+ 20-24) for three to four days. When the liquid rises and the fermentation process begins, it is poured into a fermentation vessel (with a narrow neck) and closed with a water seal. Only ¾ fill the container.

This wort ferments from 4 to 6 weeks. You need to keep it in a dark place with a constant temperature of about +23.

Advice. If there is no dark fermentation room, leave the bottle in the pantry, in extreme cases in the kitchen, just cover it with a dark cloth.

When the glove falls off, the wine can be bottled. This is done very carefully so that no sediment gets into the banks.

The yield from 2.5 liters of juice is about 5 liters of wine from mountain ash, the strength is 10-12 degrees. If you need a stronger wine, then after draining from the sediment, you can add vodka to it at the rate of 1 liter of alcohol per 10 liters of young wine.

After that, young wine is left in a cold place (+16) for a week, and then bottled and aged for at least 3 months.

Sweet red rowan wine

To prepare this drink, you will need to control the fermentation process.

We take the ingredients in the following proportions:

• Rowan juice - 2.5-3 liters (10 kg of berries);
• Water - 4 l;
• Sugar 3.5 kg;
• Unwashed grapes - 200 g.

We extract juice according to the method described in the previous recipe, fill the cake with water and insist for a day. Then we mix the resulting infusion with juice, add grapes (previously crushed) to them, and ½ part of sugar.

We put the mixture in a warm place for several days. The room should be dark. When the fermentation process becomes active, strain the wort through a dense cloth or multilayer gauze and add sugar to the norm according to the recipe.

Now pour into a fermentation tank and place in the designated place. We shake the bottle periodically to activate the fermentation process.

The ripening process takes up to 2-3 weeks. Then we drain the young wine (leaving the sediment) and put on aging.

Red rowan and grapes

Wine made from mountain ash and grapes will be tart, with bitterness, while the taste of grapes will only complement the notes of mountain ash, but will not clog them.

• 3 liters of rowan juice;
• 5 liters of grape juice;
• 2-2.5 kg of sugar;
• 6 l of water
• 100 g of wine yeast.

To begin with, prepare the juice and infusion of mountain ash, then mix mountain ash and grape, add water, sugar and yeast.

Advice. If you prepare grape juice yourself, do not use a juicer (it crushes seeds), only a press. As a last resort, squeeze the juice through a cloth. Rowan juice with bitterness, and grape seeds have a lot of tannins - the wine will be tart.

Then the yeast is allowed to activate during the day (the fermentation process will begin), and put on a water seal.

This wine will mature quickly in 1-2 weeks.

Rowan taken by frost is ideal for winemaking - this way it is juicier and less bitter

Then it is drained from the sediment, fixed at will and sent for aging.

Important! Do not remove new wine from the water seal until the end of the fermentation process. The gases should stop escaping (the glove will fall off or there will be no bubbles in the glass).

Apple juice and red rowan wine

This homemade red rowan wine will have a delicate apple aroma and a moderate rowan astringency. For cooking you will need:

• Apple juice - 6 l;
• Rowan berries - 12 kg;
• Sugar - 4-5 kg;
• Grapes - 200-250 g.

Before making wine from red mountain ash and apple juice, you need to get the maximum juice from mountain ash. To do this, use the method described at the beginning, and then add apple juice to the resulting composition.

Add ½ sugar and mashed grapes to the resulting mixture (the sweeter they are, the better).

We pour everything into a clean container and leave to activate fermentation in a dark but warm place. Do not forget to cover the container with a cloth, from insects.

When gases and foam appear, the wort needs to be drained, then add the remaining sugar. Pour into a glass bottle and put on a water seal.

Fermentation will take from one to one and a half months. Then the wine is decanted, allowed to settle and bottled.

Excerpt for at least 2 months.

Try red rowan wine - perhaps it will become your favorite homemade wine

Homemade red rowan wine will lose its bitter taste as it matures. The longer it stands, the more bitterness will leave it.

Homemade wine products rightfully occupy far from the last place in the range of alcoholic beverages. They are appreciated for the natural origin of the ingredients, high quality and special taste - always original. You can get such drinks at home from various berries and fruits, but a special place among them should be given to mountain ash - ordinary and black-fruited. Making delicious and aromatic drinks from it is not a particularly difficult task if you know the general rules, and the result will be a pleasant surprise for you. Mountain ash wine has a pleasant taste with a slight bitterness, which only adds piquancy.

Red rowan wine

For cooking, you should choose only ripe berries, and it is best to collect them after the first frost: the berries will be softer, and the juice will become easier to separate.

It is quite simple to cook from mountain ash. Even a beginner in winemaking can handle this business, although the process will require some time and attention.

Red rowan wine

Red mountain ash is a berry with a high content of nutrients, because it is not in vain that many birds and animals use it for food. But for us, its bitter, sharp taste is not very pleasant, so people rarely eat these berries in their pure form. But they have been used for a long time for the manufacture of alcoholic beverages - tinctures, liqueurs and wines.

Rowan wine

From red mountain ash, you can make both classic wine and real sparkling wine. Unlike "Soviet Champagne", this drink will become the star of the festive table and will pleasantly surprise the guests.

Healthy! To soften the taste, reduce bitterness and enrich the taste with new and notes, mountain ash juice can be mixed with apple juice.

If desired, the resulting product can be used in its pure form or made blends, fixed with vodka or alcohol.

Homemade rowan wine - a simple recipe for the lazy

The most difficult part of making homemade wines is separating the juice from the raw materials. But not everyone knows that it is possible to do without laborious operations of rolling the berries in a meat grinder and straining the juice through cheesecloth. You can do it much easier. In this recipe, you will learn exactly how.

Red rowan, preparation of berries

Berries harvested after freezing can be used immediately. If the fall is warm, use your refrigerator's freezer. Place the raw materials for the future rowan wine there for 10-12 hours, defrost at room temperature and start homemade winemaking.

Would need:

• 10 kg of raw materials (ripe rowan berries);
• 2-4 kg of granulated sugar (the amount is indicated approximately, everyone loves a different degree of sweetness of the drink);
• 4-5 liters of well, spring or filtered water;
• 50 gr. unwashed raisins or 150 gr. grapes.

Do not be surprised at the last item on the list - there is almost no so-called "wild yeast" on the surface of rowan berries, raisins or grapes will trigger the onset of wort fermentation.

Phased action

• separate the rowan berries from the stalks and litter;
• crush them with a crush or lightly roll them with a rolling pin;
• place the prepared raw materials in a fermentation vessel along with crushed grapes or raisins (best of all in a glass bottle with a wide mouth);
• pour clean well water, if you use tap water, you should definitely filter it;
• add half of the specified sugar rate;
• plug the neck of the bottle with a gauze swab and leave for a day or two (depending on the speed of the beginning of the fermentation process);
• take out a gauze swab and put on a factory water seal or a rubber medical glove, in whose fingers holes are made with a needle;
• after two to three weeks, drain the wine from the berry mass using a silicone tube or filter (the moment can be tracked by a decrease in fermentation activity);
• add the rest of the sugar, return the water seal to its place;
• leave the wort to ferment until the release of carbon dioxide stops, the process can take from 30 to 60 days (when using a glove, it will stop inflating and fall, and the water seal will stop bubbling);
• carefully drain the wine material from the sediment;
• if necessary, carry out the procedure for clarifying the drink to remove small particles of impurities;
• pour the wine into bottles, leave for 20-45 days for primary aging and stabilization of the taste.

Stages of making rowan wine

Experts call the juice extraction method used in this recipe mating. For softer raw materials, the maturing time is only two to three days. After that, you can drain the fermenting juice from the berry mass.

Useful information: this wine can be stored in a cool dark place for up to 2-3 years, and its taste only improves over time.

The resulting drink has a pleasant, slightly tart taste, original aroma and strength of about 11-12 degrees.

Classic wine (with juice extraction and heat treatment of raw materials)

The starting products will need the same as in the previous recipe. The difference in the preparation of berries is that they should be placed in a container and filled with water heated to 80-90 degrees, after cooling down, drain the water and pour in hot water again. This is necessary to reduce the degree of bitterness and easy separation of the juice during extraction.

Rowan berries prepared in this way can be easily kneaded with a rolling pin, pusher or even with your hands. The resulting puree must be divided into juice and cake. To do this, use gauze, a fine sieve or any other device. The pulp remaining after pressing (in winemaking it is called pulp) should be poured with warm or even hot water (not higher than 80 degrees), stirred and allowed to cool. After that, you need to drain the pulp again and mix with the juice squeezed out before. Then follow this instruction:

Rowan berry processing

1. Pour the mixture of juice and infusion of pulp into a fermentation vessel, place grapes or raisins, half of the sugar there, cover with gauze or plug with a gauze swab.
2. Keep the wort warm until vigorous fermentation begins - bubbles and foam will appear on its surface, a characteristic odor will appear (usually 48-72 hours is enough);
3. Filter the wort, add the remaining granulated sugar, pour it back into the previously washed fermentation tank, install a water seal to control the process;
4. Put the wort in a warm place (protect from abundance of light and direct sunlight) or keep at room temperature. The higher the ambient temperature, the faster the process goes, but do not get carried away - the indicators should not exceed 28 degrees, otherwise the yeast will die;
5. After a few weeks, the release of carbon dioxide through the water seal tube will stop, which means that fermentation is over, you can drain the young mountain ash wine from the settled solid particles;
6. Taste the intermediate product, sweeten it if necessary or fix the resulting product with alcohol (vodka);
7. Pour the resulting wine material into clean large plastic or glass bottles, put the water seal back on (residual fermentation may occur) and leave in a dark place for 2-3 months at a temperature of 8-15 degrees;
8. Drain the finished drink from the precipitated sediment again and pour into bottles, cork.

Using red rowan pulp

You can store homemade rowan wine, the recipe for which you just read, for 2-3 years. The drink has a sour-sweet taste with a barely noticeable light bitterness, a pleasant amber color, and a pronounced aroma.

Apple-mountain ash wine

Apple-mountain ash wine can be made in the same way, but instead of ten kilograms of berries, you will need only 3 + 3 liters of freshly squeezed apple juice. This drink will taste less tart, and the aroma will be enriched with notes of ripe apples.

A sparkling wine

There are two recipes for this drink. The first of them implies a very light degree of alcohol content, the result obtained can rather be compared with cider, the second, more correct one, makes it possible to get a semblance of champagne.

Light sparkling mountain ash wine - recipe

For cooking you will need:

• 2-3 kg of berries, pre-scalded or frozen;
• 9 liters of water (filtered or spring);
• 1-1.5 kg of sugar;
• unwashed raisins - one handful.

Sparkling rowan wine

Procedure:

1. We put the raw material slightly crushed with a rolling pin into a container of sufficient size, fill it with boiling water and leave it to cool to a temperature of 35-40 degrees;
2. add half the raisins, and half the sugar, cover with gauze;
3. after active fermentation begins, filter and thoroughly filter the resulting wort, add the remaining sugar (to get the desired taste, do not add all the sugar at once, do this gradually, tasting the wort for sweetness, but it should be slightly sweeter than the desired taste of the finished drink) ;
4. pour into bottles, add 2-3 raisins to each, seal;
5. We keep at room temperature for 24 hours and leave to ferment in a cool place.

After 2-3 weeks, the drink can already be tasted. But it is better if the exposure is about 1-2 months. The resulting wine is distinguished by a high content of gases, low strength and a rather mild exquisite taste.

Analogue of "Champagne" from mountain ash

This recipe is a little more complicated, but the result is worth it. The resulting drink will become the "highlight of the program" on any festive table. Sparkling wine made from red rowan at home is a great option to surprise guests and households.

Ingredients:

• 5 kg of rowan berries;
• 5 liters of water;
• 1-2 kg of sugar;
• wine yeast or unwashed raisins (fresh grapes);
• 3-40 gr. alcohol or 100 gr. vodka;
• a cinnamon stick, 5-7 cloves, a pinch of vanilla sugar.

Rowan Champagne

We prepare the rowan as in the classic recipe, thermally treating the berries and squeezing the juice. Pour the remaining pulp with boiling water, keep it cool to room temperature, then mix the resulting infusion with juice. It is possible to replace 1-2 kg of mountain ash with 1-2 liters of apple juice. Then follow the instructions:

1. Pour the wort into a fermentation tank, put half the raisins or wine yeast, half the sugar, plug it with a gauze swab, leave it in a warm place for two or three days;
2. When foam appears on the surface and a characteristic smell appears, filter the wort through several layers of gauze, wash the fermentation tank, pour the future wine there again, installing a water seal or its popular substitute - a rubber glove with holes, leave it to ferment at room temperature for 2-3 weeks, with a signal the next stage will slow down the fermentation process;
3. Meanwhile, immerse the spices in alcohol and leave to extract in a tightly sealed container;
4. We cool the wort to 7-10 degrees, carefully drain it from the sediment, if necessary, filter it again through a cotton filter;
5. We add the rest of the sugar (it is better to do this gradually, checking the degree of sweetness), the resulting spice extract, pour into bottles, adding 1-2 raisins to each, seal, keep in a warm place for a day;
6. We remove for additional fermentation in bottles in a cool place.

After aging for 1-3 months, rowan sparkling wine is ready. Unusual mountain ash tart flavor is emphasized by notes of cinnamon, cloves and vanilla, softening the composition and at the same time making it more sophisticated.

Chokeberry wine at home

Chokeberry, due to its rather high sugar content, is an excellent raw material for home winemaking. When ripe, it has a pleasant, albeit somewhat tart taste, sweetish aroma. Blackberry-based drinks are distinguished not only by their wonderful taste and aromatic composition, but also by their deep rich color. Read the optimal and simple recipe for chokeberry wine below.

Chokeberry (aronia melanocarpa)

To get a tasty and aromatic drink you will need:

• 6 kg of ripe berries;
• 1 kg of sugar;
• unwashed raisins or wine yeast - 50 gr.
• water 1-3 liters, depending on the desired flavor intensity.

To make wine from black mountain ash, you first need to get juice from berries. This can be done, as in the previous recipes, in two ways - by squeezing or by fermenting. The second method is less laborious and avoids the long washing of the kitchen - blackberry juice has high coloring properties.

Procedure:

1. Crush the berries with a rolling pin or with your hands, put them in a plastic, glass or wood container, add half the sugar, stir, add raisins or add wine yeast, cover with gauze in two or three layers and put in a warm place;
2. Within 3-7 days, the pulp should be mixed, after the start of active fermentation, squeeze the juice through cheesecloth or simply with your hands, do not throw out the pulp;
3. Filter the juice and pour into the fermentation tank, filling it with no more than 40%, do not forget about the water seal;
4. Pour the pulp with clean water, add the rest of the sugar, cover with gauze and leave in a warm place for 5 days;
5. Filter the resulting infusion of pulp and add to the fermentation tank, mix, put under a water seal again, leave in a dark, warm room;
6. After 30-60 days, when carbon dioxide ceases to come out of the container, drain the young wine from the sediment, taste, if desired, sweeten to taste;
7. Pour the wine material into large containers, close the lids and leave to ripen (if sugar was added at the previous stage, it is better to leave the young wine under a water seal).

Black chokeberry wine with a water seal

After 2-5 months, homemade chokeberry wine is ripe and ready for consumption and storage. Bottle it and seal it. The resulting product can be stored for up to 5 years; to increase the shelf life, the wine can be fixed with alcohol or vodka at the 6th stage.