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

There are several ways to prepare rowan wine, but light bitterness and astringency cannot be avoided, but this can be reduced as much as possible.

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

About preparing berries

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

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

If the berries have already been picked, and 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, pick the berries, separate from the stalks, rinse and pour over with 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 will do). It remains only to squeeze the juice.

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

Rowan wine of the Cahors type

For the recipes described in this article, red rowan is used, in order to cook, you will need to take other 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 of unwashed raisins or the same number of ripe grapes (crush).

For this recipe, the 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 container (with a narrow neck) and closed with a water seal. The container is filled only ¾.

Such a must 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 fermenter, 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. Do this very carefully so that sediment does not get into the jars.

Exit from 2.5 liters of juice, about 5 liters of rowan wine, strength 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, the 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 the 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), and ½ part of sugar to them.

We put the mixture in heat for several days. The room must be dark. When the fermentation process becomes active, strain the wort through a dense cloth or multi-layer gauze and add sugar to the norm according to the recipe.

Now pour into a fermentation container and put in the designated place. Periodically shake the bottle to activate the fermentation process.

The aging process takes up to 2-3 weeks. Then we drain the young wine (leaving the sediment) and set it for aging.

Red rowan and grapes

Wine 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 liters of water
• 100 g wine yeast.

To begin with, juice and infusion of mountain ash are prepared, then mountain ash and grape are mixed, water, sugar and yeast are added.

Advice. If you make grape juice yourself, do not use a juicer (it crushes the seeds), only a press. As a last resort, squeeze the juice through a cloth. Juice from mountain ash with bitterness, and there are a lot of tannins in grape seeds - 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 - it is juicier this way, and there is less bitterness

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

Important! Do not remove young 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).

Wine from apple juice and red rowan

This homemade red rowan wine will have a delicate aroma of apples and moderate tartness of rowan. For cooking you will need:

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

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

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

We merge 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 to keep insects out.

When gases and foam appear, the wort must 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.

Exposure not less than 2 months.

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

Red rowan wine at home will lose its bitter taste as it ages. The longer it sits, the more bitterness will leave it.

Rowan wine has a tart table taste. It is not so easy to make it, because rowan berries “hardly” give juice. For one liter of juice, about two kilograms of fruit will be needed. In this case, the fruits themselves must first be crushed, and then kneaded. If you decide to cook it at home, we recommend using our recipes.

Homemade rowan wine

Ingredients:

Water - 10 liters
- berry sourdough -? liters
- sugar sand - 3 kg
- rowan berries - 5 kg

Cooking:

Gather rowan berries together with brushes, rinse them, separate, pass through a meat grinder. Fill the mass with water, add wine yeast, 1 kg of sugar, store under a breathable stopper. Keep at room temperature for 10 days, pour in the rest of the granulated sugar, install a water seal, hold until the end of fermentation. Remove from the sediment, keep a couple of days in a cool place, remove from the sediment again, bottle, cork, store.

cook and

Wine from chokeberry.

You will need:

Aronia - 5 kg
- sugar - 5 kg
- red currant - 3 kg
- water - 10 liters

Cooking:

Sort the red currant, wash, separate the berries, add 1 kg of sugar, crush, add wine yeast, pour in water, leave for 5 days under a cork. Strain the wort, put crushed chokeberry berries, put under a water seal for fermentation. At the end, remove from the sediment, strain, discard the cake. Keep the drink for a couple of days in a cool room, again remove from the sediment, bottle, cork, put in storage.

It turns out very tasty and

Rowan wine recipe

Required products:

Sugar - 3 kg
- rowan berries - 10 kg
- raisins - 120 g
- water - 4 l

Cooking steps:

1. Peel the fruits, put them in a saucepan, pour boiling water over them. After 20 minutes, drain the water, scald again with boiling water. Drain the water after half an hour. Rowan fruits have strong tannic properties, so the drink is tart. Thanks to heat treatment, this disadvantage is partially leveled.

2. Crush the prepared fruits with your hands, pass through a meat grinder or crush with a wooden rolling pin.
3. Squeeze the juice from the rowan slurry through gauze. Place the squeezed pulp in an enamel saucepan with a wide neck or a plastic bucket. Pour in hot water, mix thoroughly, leave for four hours until the drink cools to room temperature. Add squeezed juice, half of granulated sugar, a couple of handfuls of raisins, fresh crushed grapes to the must. There is wild yeast on the surface of raisins. With their help, the drink will begin to ferment.
4. Stir the contents of the container, tie the neck with gauze, put it in a dark place for a couple of days.
5. As soon as signs of fermentation appear on the surface (sour smell, hiss, foam), filter through cheesecloth.
6. Mix the fermented juice with the rest of the sugar, pour it into a fermentation tank, install a water seal or a medical glove (you must make a hole in it).
7. Fill the bottle two-thirds full, leaving room for carbon dioxide to escape.

How about you?

8. Transfer the container to a dark place, leave for several weeks.
9. At the end of fermentation (the wine has become lighter, sediment appeared at the bottom, and the glove was blown off), pour the young wine into a clean container through a thin tube.
10. Close the bottle tightly with a lid, transfer to a cool place for three to four months. The temperature in it should be 16 degrees.
11. Drain the finished drink from the sediment again, pour into bottles, tightly close with corks, store in the refrigerator or cellar.

Rowan wine recipes

Apple variant.

Required products:

Raisins - 70 g
- water - 5 liters
- granulated sugar - 2 kg
- rowan fruits - 3 kg

Cooking:

1. Scald the berries with boiled water, drain the water after half an hour, and chop the berries.
2. In a plastic bucket or enamel saucepan, mix warm fresh water, rowan slurry, apple juice and half the sugar. Add raisins, stir thoroughly.
3. Transfer the container for a couple of days to a dark place, the temperature in which should be about 18 degrees. Cover the neck with gauze or cloth.
4. If foam, a characteristic smell or hiss occurs, filter the wort through cheesecloth.
5. Drain the juice into the fermentation tank, put the second portion of sugar, install a water seal.
6. Transfer the bottle to a dark place, the temperature in which should be from 18 to 28 degrees.
7. After a couple of weeks, the water seal will stop gurgling, sediment will appear at the bottom, and the drink itself will brighten. This will indicate that you need to move on to the next stage of preparation.

8. Drain apple-rowan wine from the sediment into a separate container, carefully close with a cork, put in a dark room for two to three months.
9. Pour the drink into bottles, seal tightly. It can be stored in a dark and cool place for several years.

Homemade wine from chokeberry.

1. Many recipes indicate that after picking, the berries must be washed. However, some winemakers insist that doing this is not only useless, but also harmful. Do not be afraid that the "dirt" will get into your stomach. At the end of fermentation, it will safely "fall out" in the sediment and in the process of several filtrations it is easy to be removed. In the process of washing, you remove yeast bacteria from their surface, which are so necessary for the start of the fermentation process. These same bacteria die at low temperatures, so for cooking alcoholic drink frozen fruits should not be used.

2. Choose a suitable container. Here, at the first stage, the berries will ferment along with the juice. It is better to take a container made of glass, enamel or stainless steel.
3. Fruits "in good faith" knead. You can do this with your hands or with the help of kitchen appliances. Pour sugar into the crushed fruits - half a glass per kilogram of berries. The amount of sugar will depend on what kind of drink we want to get at the exit. Dry wine is not very tasty, because of the tart taste of rowan fruits. In addition, the fermentation process itself is very weak. For an amateur - sweet wine. The proposed proportions are suitable for making dessert wine.
4. Stir the sprinkled sugar well, cover the dish with a lid, put in a warm place. Let the mixture ferment a little, periodically stirring the pulp with the juice.
5. After another week, the berries will float to the top and swell. If you dip your hand into the pulp, a characteristic foam will appear. Work a little with both hands to pick out the pulp from the juice. After that, wring it out as far as you have enough strength.

6. Fold the squeezed pulp into a separate bowl. Filter the juice through a simple colander. A trifle that slipped through the holes will perfectly stimulate the further process of wine maturation. In the end, it will still need to be removed.
7. Pour the strained juice into a glass bowl.
8. Take care of the squeezed pulp. For the resulting amount of pulp, add about a glass of granulated sugar, pour in a little water (about a liter). Be sensitive to water quality. Refuse to use tap water, it is better to take filtered or bottled water. Mix the mass thoroughly, press it so that moisture appears above the pulp, close the lid, remove until subsequent fermentation for a week.
9. Fermented juice "arrange", which you received after the first extraction. You can't store it in an open bank. At first, you can get by with a simple rubber glove with a hole in one of the fingers. In the future, it is worth giving preference to a water seal. Remove the corked jar in a dark and cool place where the juice will continue to ferment.
10. All subsequent days, carefully monitor the condition of the pulp, which you previously mixed with water. Mold must not be allowed to appear on the surface. To do this, stir it daily and drown the floating berries. After a week, slightly squeeze the pulp, let it free itself from a new portion of juice. Pour the juice through a colander or strainer into an empty bowl. It is better to do this in several steps.

11. Remove the jar where the first portion of juice played for you, free the jar from the water seal, remove the raised foam from the surface. Mix the second portion, squeezed from the pulp, with the first portion, pour into jars, cork with a water sealer, put it in the coolest and darkest place to continue the fermentation process.
12. Once a week, for a month, remove the foam from the surface, filter the wine in such a way that the sediment decreases each time. To do this, use a thin hose with which you can easily reach the bottom. After a month, filtration can be reduced to the number of times every 2 weeks.
13. The main sign of the readiness of a young drink is its gradual clarification. You can conduct its first tasting to make the necessary adjustments. Proper young wine has a sour taste with "sweet" notes.
14. After the drink has completely brightened, and only a slight coating remains on its bottom, it can be sweetened. As a rule, one liter takes about a tablespoon of granulated sugar. Sugar should be poured onto a gauze cloth and collected in a "bag". Only after that it can be lowered into the container until completely dissolved. This will take about a week.
15. Vinzo can be left in the same container or poured into separate bottles. like this wine recipe from chokeberry .

cook and
Aronia wine recipe.

Ingredients:

Packet of yeast
- ammonium chloride - 0.2 g
- berries - 1 kg
- syrup 20% - 1 liter

Cooking:

Prepare the fruits: separate from the brushes, wash, mash in a wooden bowl. Put in ammonium chloride and sugar syrup, wiring from yeast. It will take you about a week to ferment the wort. Press the pulp, pour in the infusion of aromatic substances and alcohol. It will take about a month for the wine to mature.

Red rowan is known throughout the world for its beneficial properties, and therefore precious fruits are actively used in the preparation of delicious jam, viscous jam, refreshing fruit drink and various tinctures.

Among all the listed goodies, one of the best blanks homemade rowan wine can become, the benefits and harms of which I want to talk about below.

I also want to suggest that you study a couple of simple recipes for high-quality juicy red rowan wine, which are obscenely easy to implement at home.

Advantages

• actively stimulates digestion, that is, indispensable as an aperitif;
• significantly reduces the likelihood of a stroke by participating in the control of the normal functioning of the heart;
• successfully fights apathy, neurosis, lethargy and depressive disorders;
• helps to reduce dry eyes and improve vision;
• takes an active part in supporting immunity;
• has a general strengthening effect on the body;
• helps in the fight against excess weight;
• lowers cholesterol levels;
• contributes to the reduction of chronic inflammatory processes.

Flaws

The use of rowan wine is strictly contraindicated for people:

• recently had a heart attack or stroke;
• having ischemic heart disease;
• with increased blood clotting;
• hypertensive patients, as well as those with high acidity;
• pregnant women and nursing mothers.

Did you know? To make high-quality wine from red rowan, it is best to use fruits harvested after the first frost, then the sugar content of the berries is at the maximum level. If you were not lucky enough to collect the mountain ash within the specified time, then you need to resort to little secrets and artificially freeze the berries. To do this, we put them in the freezer for at least 2.5-3 hours, and then defrost them naturally - this will significantly improve the quality of the future wine and significantly reduce bitterness.

Red rowan wine recipe without yeast

To begin, consider traditional recipe wine from ripe red rowan without the use of artificial yeast, which can be easily implemented at home. The stunning taste of the future alcohol is provided by the use of exclusively natural ingredients.

Strictly adhering to the described technology, you can prepare an amazing healing drink with a subtle characteristic note, in which the balance of astringency and bitterness is perfectly balanced.

Manufacturing process

1. We cut rowan berries from bunches, removing debris and spoiled fruits. Then we thoroughly wash them with cold running water, after which we put them in a capacious bowl and completely fill the fruits with boiling water for about half an hour.
2. Drain the cooled water and repeat the procedure a second time. Similar heat treatment berries will significantly reduce the content of tannins, which will make it possible to produce high-quality wine with the required level of astringency.
3. After half an hour, drain the liquid and crush the berries to the state of gruel with a wooden rolling pin or twisting them through a meat grinder with a fine nozzle.
   
   
4. The resulting mass is carefully squeezed through gauze, trying to squeeze the juice as much as possible.
5. We spread the squeezed pulp into an enameled container and add water preheated to 75-80 degrees there.
6. Stir the mixture thoroughly, then cover the container with a gauze cloth. We allow the mass to infuse for approximately 4.5-5 hours until the wort cools naturally to room temperature.
7. After this period, we add previously squeezed berry juice to the must, half of the total mass of sugar and unwashed raisins or crushed fresh grapes.
8. Stir the mass well and again cover the container with a gauze cloth in order to avoid insects. We send the wort to a dark, windproof room with a stable temperature of 20 to 24 degrees.
9. We insist the product for at least three days, stirring it daily with clean hands or a wooden spoon.
10. When the first signs of fermentation occur (the presence of a sour smell, hissing and the appearance of foam), we filter the fermented mass with a gauze filter.
    
    
11. We mix the purified liquid with the remaining granulated sugar, after which we pour it into a fermentation vessel. We fill the fermentation tank with a maximum of 75%, since we need free space for foam and carbon dioxide.
12. We install a hydraulic lock on the neck of the container and send the wort to ferment in a dark, dry place with a temperature of 20 to 28 degrees.
13. We infuse young wine for several weeks until the fermentation process is completed. You can determine the end of fermentation by several signs: the water seal stops emitting carbon dioxide, the liquid noticeably brightens, a visible precipitate forms at the bottom of the container and a noticeable sour smell appears.
14. Carefully pour the alcohol into a clean vessel, trying not to stir up the precipitate that has formed. This is easy to do with a thin silicone hose or tube, after placing the fermentation tank at a height of half a meter from a clean vessel.
15. We taste the drink and, if desired, add sugar to add sweetness or high-quality vodka (medical alcohol) to make fortified wine.
16. We tightly seal the vessel with a lid and transfer it to a cool place with a temperature of 6 to 15 degrees.
    
    
17. Let the alcohol ripen for 3.5-4 months.
18. Ready alcohol is again drained from the precipitate formed, then cleaned through a gauze and cotton filter.
19. Pour rowan wine into glass containers up to the very neck and tightly cork with corks or nylon lids.
20. We return the alcohol to its former cool place and let it ripen for another couple of weeks.

Did you know? If you follow the instructions exactly as described, you will end up with approximately 4-5 liters of homemade alcoholic drink, which has a light amber color, sweet and sour taste with slight interspersed with subtle notes of astringency. The strength of the wine is from 11 to 13 revolutions. Such alcohol is stored in a cellar or refrigerator for up to 2-2.5 years.

Recipe for Red Rowan Wine and Apple Juice

I offer a proven recipe that glorified one young winemaker and enjoys tremendous popularity among experienced craftsmen.

Its history is as follows: at that time, an inexperienced but brave young man experimented with various ingredients, trying to create high-quality homemade wine, and as a result found the perfect combination - red rowan and apple juice.

Sweet notes of fruit and tart, bitter shades of berry are perfectly woven together and produced an amazing homemade alcohol worthy of borrowing. places of honor at any festival.

List of Required Components

Manufacturing process

1. Pour the peeled rowan fruits with boiling water and leave them in this form for about half an hour. Then we repeat the procedure a second time.
2. We grind the berries through a meat grinder or with a wooden crush.
3. In a separate bowl, we heat the spring water to 25-29 degrees and pour it into a large enameled container.
4. There we also place rowan gruel, half of the total mass of sugar, unwashed raisins and pour apple juice.
5. Mix everything well and cover the container with a gauze cloth, after which we transfer it to a warm, calm place, protected from direct sunlight.
6. We insist the wort for 2-3 days, and when hissing, sour smell and foam appear, we filter the liquid through gauze.
7. Pour the purified juice into a fermentation vessel and add the remaining sugar there, stir.
8. We install a water seal and allow the wort to ferment for 30-40 days.
9. Once fermentation is over, repeat the filtration process.
10. Pour the purified liquid into a clean vessel, tightly cork it and insist in a dark room with a temperature of 9 to 11 degrees for at least 2.5-3 months.
11. After the specified period, we filter the drink through a cotton and gauze filter, after which we bottle it.
12. We send alcohol to a cool place to ripen for about a couple of weeks.

Red rowan wine recipe video

For a better acquaintance with the technology of making homemade red rowan wine, I advise you to watch a video in two parts, in which an experienced winemaker presents in detail the entire process of making this exceptional, fantastic drink.

Part 1 "Preparation":

https://youtu.be/0YURA6xaIiU

Part 2 "Fermentation, filtration, tasting":

https://youtu.be/qunJNrh7fJg

Helpful information

• It has no less useful properties. The technology for preparing this miraculous alcohol is practically the same as that we are discussing today, but there are still differences.
• The most economical and easiest way to pamper your loved ones delicious wine at any time of the year - this is to cook.
• It is unlikely that gooseberry wine can be compared with at least one of the types of homemade alcohol. Find out what its taste characteristics are and how it wins the hearts of stern connoisseurs of noble drinks.
• For the road, I definitely recommend trying to make a chic “tangerine wine” with your own hands according to a fairly simple recipe focused on home conditions.

As you can see, rowan wine does not require any special products. Rowan wine is an economical way to show yourself as an experienced and smart winemaker who understands the tastes of aristocratic wines and can easily make them on his own.

Good luck and new discoveries in the field of winemaking!

If you want to try homemade wine with a pleasant sweet and sour taste, slight bitterness and slight astringency, then red mountain ash will be the best raw material for such a drink. This berry is widespread in Russia and, in addition to cultivated varieties, there are a large number of wild trees, the berries of which are not inferior to cultivated ones and are perfect for making a light alcoholic drink. Let's analyze a simple recipe for red rowan wine at home and cooking recommendations.

Preparation of ingredients

When can you start picking berries? As a rule, mountain ash reaches full maturity in late autumn, and it is best to start harvesting after the first frost. By this time, the berries reach maximum maturity and juiciness, and the sugar content is at its highest. high level. A similar effect can be achieved by placing the berries in the freezer for 3-5 hours, and then defrosting them naturally. But still, natural maturation is preferable. Wine is a drink with which you should not rush, therefore, in order to obtain wine of an unsurpassed taste, you should be patient and wait until the berries ripen and fill with juice and sugar in natural conditions.

Rowan is characterized by its astringent bitter taste. To get rid of astringency future wine, it is necessary to remove tannins from the berries, with which it is saturated in in large numbers. There is nothing complicated in this, just soak the berries in hot water.

The soaking process takes place in two stages. Berries should be put in a capacious container and pour hot water. Steep boiling water should not be used, since the goal is not to cook raw materials, but to get rid of astringency. The water temperature should be between 90-95 degrees, that is, quite hot, but not boiling water. After 4 hours, the first batch of water is drained, as it has already cooled down and the berry is poured with a new portion hot water. After the second water has cooled down, you can drain it completely.

This completes the preparation of raw materials. You can go to the analysissimple recipes for red rowan wine at home.

Red rowan wine: cooking

Homemade red rowan wine is prepared according to classic recipe homemade wine drinks. That is, the extraction is being prepared, primary fermentation takes place, then the drink goes into the stage of active fermentation, merges from the sediment, goes to quiet fermentation and clarification, then it is bottled. The difference in the process can only be due to the presence of ingredients that complement the drink. Here are some popular recipes that are in demand among winemakers, and based on them, the most delicious wine is obtained.

Homemade rowan wine composition

This is the easiest recipe ever. For cooking, you need a minimum of ingredients, but you do not need to expect that you can quickly enjoy delicious drink, wine does not tolerate haste.

Compound:

• red rowan - 5 kg;
• water 2 liters;
• sugar - 1-1.5 kg;
• raisins or grapes - 100 gr.

The composition is proportional, therefore, when the amount of the main ingredient changes, the quantitative composition of the entire recipe also changes.

Cooking steps

Cooking processred rowan wines at home according to a simple recipe. All actions must be performed in stages in accordance with the recommendations. Starting cooking, we mean that the berries have already been prepared in the manner described above.

1. Rowan berries must be crushed in any way possible. It is desirable that the juice does not touch the surface that can oxidize it, so it is better to choose the appropriate tools and containers. You can grind the berries with a special mortar, meat grinder, in a blender and so on. The process does not matter much, it is important to get the result.
2. We squeeze the resulting puree through cheesecloth or in another convenient way to separate the juice and pulp from each other.
3. The pulp remaining after squeezing must be diluted with hot water (70-80 degrees, not boiling water) and left to cool.
4. As soon as the wort has acquired a temperature equal to room temperature, pour in the previously squeezed juice and half the sugar norm. Mix thoroughly until the sugar is completely dissolved. You can pre-melt it by adding a little water and warming up.
5. Add raisins or fresh grapes, which should be crushed beforehand. It is not necessary to wash the grapes, since natural yeast is needed for fermentation, which is contained on the surface of the skin.
6. Stir the resulting mixture and put it in a dark, warm place for primary fermentation. It is better to close the neck of the container with gauze to prevent the ingress of debris and insects.

Basic cooking work fragrant drink completed. In the future, yeast, sugar and time will do their work. Once a day, it is necessary to stir the wort to prevent the formation of mold on the surface. After 3 days, when the signs of incipient fermentation are obvious, it is necessary to strain the wort, separate it from excess pieces of berries and pulp and transfer it to the active fermentation phase.

At this stage, it is important to exclude air from entering the container with the future wine, but at the same time to ensure the release of carbon dioxide. To do this, you need a water seal, it can be replaced with a pierced medical glove, dressed on the neck of a bottle or jar. It is necessary to fill the container in which the wine will ferment no more than three-quarters so that there is room for foam. We send the prepared container again to a warm dark place. You need to wait until the end of the process. If the wine has brightened, the water seal has stopped blowing bubbles, and the glove has deflated, then active fermentation is complete. This usually happens after 4-6 weeks.

We remove the wine from the sediment, so as not to disturb the drink, it is better to do this with a rubber hose. Add the remaining sugar, mix. If this is necessary, you can fix the drink with alcohol by adding it in a ratio of 3-15% of the available volume of liquid. We reinstall the water seal and remove the wine now in a cool dark place. The process of the final formation of the drink takes 3-4 months. After that, you need to again remove the drink from the sediment and pour the ready-made rowan wine into bottles for storage.

From the indicated amount of ingredients, approximately 2 liters of homemade wine are obtained. The strength of the drink is 10-12 degrees, taking into account the added alcohol.

Apple and rowan house wine

One more no lessa simple recipe for red rowan wine at home. Thanks to apple juice, the wine loses the bitterness characteristic of pure rowan wine, becomes sweeter and less tart.

Compound:

• red rowan - 3 kg;
• water 5 l;
• freshly squeezed apple juice - 3 l;
• sugar 2.5 kg;
• raisins - 100 gr.

We mix chopped mountain ash, warm water (no more than 30 degrees), half the sugar, raisins and apple juice. Send for primary fermentation within 2-3 days. As soon as the process has begun, filter the wort and pour in the rest of the sugar, install a water seal and send it to wait out the active fermentation phase.

The complete process of forming the drink and the stages of its processing are fully consistent with the algorithm described in the previous recipe. After about 4 months, the winemaker will receive a light, pleasant drink, almost without bitterness, with a strength of 11-14 degrees.

There are others simple recipes homemade red rowan wine, as well as. You can add honey instead of sugar or pear juice instead of apple juice. This results in a variety of flavors. You can store such a drink for several years without loss of taste and quality. It is best to place bottles with finished wine in the cellar, the temperature of which does not exceed 10-16 degrees. Rowan wine will be an excellent treat and decoration of the festive table.

One of the main advantages of winemaking is that a noble drink can be easily infused, including from those fruits of plants that are quite infrequently used for food. An excellent example of such a drink can be red mountain ash wine, at home the production of which is available even to a novice winemaker.

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

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

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

• It is known that rowan berries become sweetest after the first frost. It is at 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 for several hours in the freezer, and then take them out and completely defrost. A similar approach will allow you to sugar the mountain ash in a natural way.
• If you have tried mountain ash before, then you have probably noticed the strong astringent effect that it creates. When used as a raw material for wine, this property is preserved, however, in wine drinks such quality is not welcome. In order for the berries to stop knitting, it is necessary to 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 the rowan berries. That is why in the manufacture of rowan wine, either wine yeast or their natural sources are used - raspberries, raisins, rice.
• It is worth recognizing 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 charming aroma and taste. It should be noted right away that you will have to use whole fruits, and not store juice.
• Rowan pits, like many other fruits and berries, contain substances that are undesirable for consumption. In addition, these compounds negatively affect the final taste of wine, making it bitter.

A simple recipe for red rowan wine

According to this instruction, we will infuse pure wine from rowan berries without any additives. Its taste may seem too tart to someone, but this is its charm.

Ingredients

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

How wine is made from red mountain ash at home

• First, we freeze the berries for a couple of hours in the freezer, and then defrost them.
• We wash the fruits well, getting rid of spoiled ones. Fill them with boiling water, after half an hour we drain the water and repeat the same thing again.
• We knead the mountain ash with our hands or a pusher, then pour 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. We mix, cover the container with gauze folded several times and put it in a warm place for four days. At the same time, we melt the pulp every couple of hours so that it does not become moldy.
• We pass the wort through gauze, squeeze the pulp. Pour the rest of the 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 fall out. This means that the wine must be poured into a new container without touching the thick. We close it tightly and put it away 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 it in them for two to three years.

Classic recipe for homemade red rowan and apple wine

Apple and mountain ash wine differs from its "pure" counterpart primarily in 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 l;
• Sugar - 4 kg;
• Dried grapes - 80-100 g.

How to prepare rowan wine with apples with your own hands

• We sort out the rowan berries and carry out the same procedures with them as in the previous recipe - we freeze and scald twice.
• Then we pass them through a meat grinder. We don't wash the apples, we just pick them. We remove the seed part and also pass through a meat grinder right in the peel.
• In a deep container, mix fruit masses, pour water heated to 35 degrees, and pour 2 kilograms of granulated sugar. Add unwashed raisins to this. We cover the container with gauze and put it away for 3 days in a warm place. Do not forget to drown the pulp in the liquid every couple of hours.
• Squeeze out our pulp with gauze and pour in the rest of the 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.
• Drain the clarified drink, trying not to touch the precipitate that has formed. 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 remove them for storage in a cool place - a refrigerator or a cellar.

Made according to this recipe, red mountain ash wine at home is stored a little less. The thing is that apple juice quite often turns into vinegar over time. To avoid this, the maximum protection of the finished wine from oxygen will help.