Red rowan wine at home. Red rowan wine at home - a simple recipe Recipe for rowan wine at home

Among the many berries that are widely found in Russia, one cannot fail to mention rowan. This is a very useful shrub, but its unpleasant taste prevents its use without careful processing. It’s not worth making an effort to eat healthy berries. After all, you can simply remake the raw materials beyond recognition and thus enjoy the product.

Peculiarities

Rowan wine has a tart aroma that delights connoisseurs. But for better taste, you should pick the berries only after the first frost hits. Then the characteristic bitterness will disappear, and the sugar concentration will increase. It is recommended to keep the harvest harvested before the onset of cold weather for 24 hours in a freezer. This requirement is mandatory for both wild and cultivated varieties of shrubs.

The best results are achieved when obtaining a drink from varieties such as “Burka”, “Likerny” or “Granatny”. The wine always turns out to be strong and aromatic. One liter of drink is produced from 4–4.5 kg of raw materials. Before preparing the wort, even the smallest branches are removed. In this case, washing is not necessary - in any case, the berries are doused with boiling water.

Beneficial features

The healing properties of wine drinks made from rowan berries have been known for quite some time:

they expel bile and increase sweating;
due to the diuretic effect, the release of toxins that arise from pathologies of various kinds is accelerated;
the functioning of the cardiovascular system and digestion becomes better;
the development of fungal infections slows down.

But the benefits of rowan wines are only one side of the coin. There are a number of conditions for which they should not be used. Any deviations from normal blood clotting (both strengthening and weakening) automatically prohibit the use of such drinks. It is recommended that if the condition worsens, you first consult with specialists to prevent possible negative effects from self-medication.

If there are no restrictions, you should choose aged wine, which is also much tastier than a fresh product.

Recipes

To improve the taste of rowan wines, various juices are added to them, most often cranberry and apple. But before improving the resulting product, it must first be produced - and quite different technologies can be used. The simplest option produces an orange-pink liquid. To work you will need to use:

10 kg of berries;
4 liters of water;
2 kg sugar;
150 g raisins.

Raisins can be replaced with regular grapes, and sometimes the same amount of apple juice is added to the water. Before starting work, you need to peel the berries from the stems and soak them in boiling water for 30 minutes twice. Then the concentration of tannins will be reduced, and the drink will be less tart. Having finished preparing the rowan, the berries are scrolled in a meat grinder, substituting cotton cloth or gauze folded several times for the resulting pulp. The pulp is placed in a wide-necked bottle and water heated to 70 degrees is poured on top.

The contents of the bottle should be mixed immediately and left to cool. Then rowan juice, one part of granulated sugar and unwashed grapes are added to the mixture. Washing will destroy the white coating, and the quality of fermentation largely depends on it. Now you can tie the neck with gauze and put the bottle in a warm, dark place. As the wine ferments, it will foam and give off a slightly sour aroma.

Having caught this moment, you need to filter the wort and add a new portion of sugar to the juice. This should be done in a large vessel, about a third of it should remain free. Cover the bottle with a rubber glove with a thin puncture in one finger. The gases will inflate the glove, but when fermentation is complete, it will deflate. Important: the second fermentation at home should take place for at least two weeks in a dark corner at an elevated temperature, at least 20 degrees.

If the whole process is going correctly, you will be able to see bubbles moving up and down. Their disappearance, along with the appearance of sediment at the bottom, means that it is time to pour the rowan liqueur into well-washed and sterilized bottles. In this case, it is necessary to avoid haste so that the suspension does not rise. The containers are sealed hermetically and placed in cold places where the air does not warm up to more than 15 degrees.

Direct contact with the sun's rays is unacceptable; in such conditions the wine is aged for about four months.

A new portion of sediment will appear below, the liquid is then drained again. That's it, the preparation of delicious wine is complete. It is placed in subsequent bottles and laid out in cool places. The strength of the resulting drink is 10–15 degrees. Normal storage conditions will allow you to preserve the product for the next 3–4 years.

The second filling option is made using:

berries (2 kg);
sugar (the same amount);
8 liters of clean water;
2.4 g of ammonium chloride for the entire mass of water (or a similar volume by conversion).

Preparing rowan involves defrosting it and keeping it in boiling water for about 30 minutes. Then the liquid is poured over with cool water, and when it drains, you need to prepare the puree in the way that is most convenient. The resulting mass is transferred to a large bottle, into which water is poured and 1 kg of sugar and ammonium are added. In the absence of ammonium, it can be replaced with raisins. The glove technique is used again - when it comes down, the missing sugar is added. Repeated fermentation also occurs for up to 4 months in a cold place. But the recipes don't end there.

There are even simpler instructions; to work you only need 2 kg of rowan, water and sugar to taste. The sweeter the wine you prefer, the more you will need. Thawed berries, as in the previous version, are poured with boiling water, crushed in a meat grinder and the juice is squeezed out. Just one fermentation is enough; when it is complete, the mixture is filtered and poured into clean bottles. The moonshine will be aromatic and moderately tart.

The original version is red rowan wine with apples. You will need 3 kg of berries, 5 liters of water, 3 liters of juice. 3 kg of sugar and 50 g of grapes or raisins will also come in handy. Start by preparing a wild yeast starter. Then the required amount of juice is prepared. The rowan berries poured into the basin are scalded and after 30 minutes the water is poured out.

The berries need to be crushed and mixed with warm (not boiling) water, half the required sugar, apple juice and sourdough. The dishes are covered with gauze and placed in a warm place for several days. The fermented syrup is drained and filtered, and the remaining sugar is added to the second vessel. Fermentation in the dark should last 14–28 days. Young wine matures for another 2–3 months.

You can prepare sourdough from:

raisins;
aqueous sugar solution;
0.1 kg of rose hips or raspberries.

A good tincture is made from rowan berries with honey. To prepare it you will need 500 g of berries, 1 liter of quality cognac, 60 g of honey and 30 g of oak bark. Washed and dried berries are placed in glass containers. There they are filled to the top with cognac, honey and crushed bark are mixed in, and the mixed composition is sealed hermetically. Exposure in the dark is standard - 3 months.

Softened berries can be used to produce wine using other technologies. Soaked rowan is freed from harmful and unpleasant tannins, so the drink will be tastier. But the relatively low concentration of sugar still has an effect. The fermentation process takes a minimum of 5–7 days, as opposed to 2–3 days when using sweeter berries. Dried berries also give relatively good results.

Drying can be done in normal or forced mode. In the first case, it will be necessary to provide intensive ventilation in a certain room. When using dryers, you just need to strictly follow the instructions.

Regardless of the specifics of the recipe, after the first fermentation the wine will inevitably be dark. Only repeated treatment over a long period of time will reliably solve this problem.

A comb with a sparse arrangement of teeth will help to simplify the separation of “unruly” stalks. By carefully moving along the branch and applying slight pressure, you can easily tear off the interfering areas. All dried or rotten fruits should be thrown away, leaving only the largest and most attractive rowan. Washing wild berries requires much more care than cultivated ones. Experts advise using the sweetest varieties of rowan to at least slightly compensate for its unpleasant aftertaste.

To learn how to make homemade chokeberry wine, watch the following video.

It is believed that red rowan wine is not the best in its organoleptic properties, but many people are looking for this recipe. Therefore, Vzboltay decided to share a couple of canonical step-by-step recipes that will definitely help you prepare this wine at a decent level at home.

Tips before the start

Use only fresh apple juice. Juice from the store will not work.
Do not store rowan wine for more than 2 years.
It is advisable to use frozen rowan.
If the wort is too thick, add a little water.
Remove the wine from the sediment in a timely manner.

Classic red rowan wine

Ingredients

Ripe rowan – 10 kg
Water – 4 l
Sugar – 2-3 kg
Raisins (unwashed fresh crushed grapes) – 100-150 g

Cooking method

Place the peeled rowan berries in a saucepan and pour boiling water over them. After 20 minutes, drain the water and scald the berries with boiling water again. After 30 minutes, drain the water again.
Red rowan contains a lot of tannins, which make the wine tart. Heat treatment partially eliminates this disadvantage.
Now we need to crush our berries in any available way, but do not do it with a mixer, otherwise the seeds may add unnecessary bitterness to the drink.
Squeeze the juice out of the resulting mass through a filter (any thick, clean cloth or gauze in 4 layers will do).
Place the squeezed pulp in an enamel pan with a wide neck or a plastic bucket, add hot (70-80°C) water, mix well, leave for 4-5 hours until the wort has cooled to room temperature.
Now pour in the squeezed juice and half the sugar (1.5-2 kg), two handfuls of raisins or fresh, unwashed crushed grapes. Raisins are needed to activate fermentation with wild yeast.
Mix the contents of the container well, tie the neck with gauze (to prevent insects from getting in) and leave for 2-3 days in a dark place with a temperature of 18-25°C. Stir once a day.
If signs of fermentation appear (foam, hissing, sour smell), filter the wort through a filter.
Mix the fermented juice with the remaining sugar, pour into a fermentation container, and install a water seal or a medical glove with a hole on the neck. Fill the bottle to 2/3 of its volume, leaving room for foam and carbon dioxide. Transfer the container to a dark, warm (18-28°C) place and leave for several weeks.
After fermentation is complete (the water seal does not release bubbles for 1-2 days, the glove has deflated, sediment has appeared at the bottom, and the wine has lightened), drain the young red rowan wine from the sediment through a thin tube into a clean container.
Taste, add sugar for sweetness if desired, or fix with vodka (alcohol) in an amount of 3-15% of the volume.

Close the bottle with a tight lid (if you added sugar, place the bottle under a water seal) and transfer it to a cool place with a temperature of 5-16°C for 3-4 months.
After this, drain the finished wine from the sediment again, pour it into bottles and seal tightly with corks. Store in the basement or refrigerator.

Recipe with added apple juice

Ingredients

Red rowan – 3 kg
Water – 5 l
Fresh apple juice – 3 l
Sugar – 2-3 kg
Raisins (crushed unwashed grapes) – 50-100 g

Cooking method

Prepare the rowan as in the previous recipe.
In an enamel saucepan or plastic bucket, mix rowan mass, warm (18-29°C) water, half the sugar and apple juice. Add raisins (fresh grapes), then stir well.
Transfer the container to a dark place with a temperature of 18-25°C for 2-3 days. Cover the neck with cloth or gauze.
If foam, hissing and a characteristic smell of fermentation appear, filter the wort through cheesecloth.
Then pour the juice into a fermentation container, add a second portion of sugar and install a water seal or a pierced medical glove. 25% of the container volume should remain free.
Transfer the bottle to a dark place with a temperature of 18-28°C.
After 25-40 days, the water seal will stop gurgling (the glove will fall off), the wine will lighten, and sediment will appear at the bottom.
Drain the wine from the sediment into another clean container, tightly close the container with a stopper (install the water seal again) and place it in a dark room with a temperature of 10-16°C for 2-3 months. If desired, you can add sugar or fix it with vodka.
Pour rowan wine into bottles for storage and seal tightly. In a cool, dark place the drink can be stored for several years.

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Rowan berries cannot be eaten in their pure form because of their strong bitterness and astringency, but they have so many healing properties.
Experienced winemakers use rowan to make healthy wine, moderate doses of which can improve metabolism, blood microcirculation, improve immunity, stimulate the heart and more. The berries have choleretic, diaphoretic and diuretic properties. Rowan wine is contraindicated for patients with hemophilia.

Need to know about berries

There are points that are useful to know for those who decide to make wine from rowan:

for wine you can use any type of rowan - both domestic and wild, but those who want to get the most luxurious wine should choose sweetish varieties of berries - “Granatny”, “Likerny”, “Burka”;
This berry makes the best strong and dessert wines;
You need to pick the rowan after waiting for the first light frost, or before starting to prepare the drink, put the berries in the freezer for a couple of hours. This procedure will have a positive effect on the quality of drinking;
in order to get half a liter of pure juice, you will have to process at least 2 kg of rowan, because the berries contain a small amount of pulp.

Before you start making it, you should pay attention that if you decide to experiment by creating a unique wine from bright berries at home, you will definitely have to include sugar and ammonium in the recipe (you can use raisins or fresh crushed grapes instead), otherwise you won’t succeed at all no wine. And also do not forget that the process of making homemade wine should take place almost under sterile conditions; use only clean utensils and equipment.

Basic recipe

To make wine from red rowan according to the classic recipe, you need to take:

10 kg of berries;
4 liters of water (it is possible to replace water with apple juice, but not more than 2 liters);
at least 2 kg of granulated sugar (use more if you want a sweet wine);
about 150 g of raisins (can be replaced with fresh grapes) or ammonium chloride at the rate of 0.3 g per liter of wort.

Cooking process:

Pick the berries from the bunch, rinse, and pour boiling water for 25–30 minutes. Then drain the water and repeat the procedure. This treatment will reduce the tannin content, and rowan wine will not be very tart.
Crush the berries in a way convenient for you, for example, twist them in a meat grinder.
Squeeze the juice from the rowan porridge.
Place the remaining pulp in a container with a large neck, add hot water (at least 70 °C), stir and leave to cool.
Now pour in the juice that was squeezed out earlier, half the sugar, raisins or fresh unwashed crushed grapes. Mix all the ingredients thoroughly, tie the neck of the container with gauze, then put it in a warm (at least 18 °C), preferably dark, place for several days.
When the contents begin to ferment and a sour smell, foam, etc. appear, the time has come to filter the wort.
Add the remaining portion of granulated sugar to the fermented purified juice and pour into a large container for re-fermentation, prudently leaving the third part free.
Build a water seal or replace it with a rubber glove with a punctured hole in the area of any finger.
Place the wort in a dark place with a temperature of 18–30 °C and forget about it for a couple of weeks.
When sediment forms at the bottom of the container, the liquid brightens and bubbles stop appearing, then the recipe says that the time has come to carefully pour the young red rowan wine without touching the cloudiness. This can be done using a thin tube.
Close the new container filled with young wine hermetically and then put it away for 3-4 months, allowing the new sediment to settle and the wine to “drain.” This time, choose a cool place where the temperature does not exceed 15 °C.
Re-drain the wine made at home from the sediment, then pour it into bottles, capping them tightly.

Theoretically, the yield of the finished drink is from 4 to 5 liters, the strength is 10–15 degrees. Store wine in a cool place and in a horizontal position; a cellar or refrigerator is ideal.

The wine does not deteriorate over many years, but on the contrary, it becomes tastier, because the longer the aging period, the less bitterness will remain.

Rowan in tandem with grape juice

Another simple recipe that requires grapes to make delicious wine.
Having decided to make blended homemade wine from red rowan, use recipe No. 2 for which you need to take:

3.6 liters of ready-made rowan juice;
0.9 liters of grape juice (it is better to use sweet grapes);
2.5 kg granulated sugar;
4 liters of water;
wine starter.

Step-by-step preparation:

Turn grapes and rowan into juice, or use ready-made pre-squeezed juice. Mix them together, add sugar, stir well.
Pour the resulting liquid into a glass bottle (leaving free space), pour in the wine starter and leave in a warm place, waiting for the fermentation stage to pass. This process can last from a week to two.
When fermentation is over (the wine stops bubbling), you can bottle it, but this should be done very carefully so as not to stir up the sediment. Place in storage and wait until the wine infuses.
Those who prefer to make stronger drinks at home can add vodka to red rowan wine - 1 liter per 10 liters of young wine. Stir the vodka thoroughly after pouring into bottles.

Some winemakers believe that making wine using grapes or the juice of another berry should adhere to a clear proportion of 4 to 6, that is, take 0.4 liters of rowan juice per 0.6 liters of another. Grapes or apples, namely their juice mixed with rowan wine, will not spoil or overshadow the taste of rowan.

Kagor technology

The recipe and essence of preparing wine using this method is that the remaining pulp after squeezing out the juice should be filled with water heated to 80 °C and left for a day. Then squeeze the resulting liquid from the pulp and add it to the wort filled with previously squeezed rowan juice. This procedure can be repeated several times, adding sugar at the end. Place the container with rowan wort for fermentation.
This type of wine easily clarifies on its own, becoming transparent, it has a sour, invigorating taste, there are notes of astringency and bitterness, but the aftertaste is soft and sweet.

Lovers of wine drinks will definitely appreciate and love the taste of rowan wine, and your friends will ask you to tell them the recipe for this wonderful drink!

Rowan (lat. Sórbus) is credited with many beneficial properties. In traditional medicine it is used as a diuretic, multivitamin and hemostatic drug; in folklore - to lower blood pressure, as a choleretic agent, a cure for scurvy and an antiseptic. But not many people know that the almost ubiquitous rowan is an excellent raw material for making homemade wines. So, in this article you will learn how to make homemade wine from red rowan without special technical devices and other industrial things.

In its pure form, rowan is rarely used for making wine, since the berries contain a lot of tannins (0.4% or more). Because of this, the wine turns out to be very tart and with noticeable bitterness. However, long-term aging does its job - the bitterness goes away, and tannins, on the contrary, improve the quality of the wine and make it very resistant to various diseases.

The wine itself is yellow-orange in color, easy to clarify and easy to drink. The fruits of the plant are more suitable for making dessert wines (including liqueurs) and fortified ones - for table wines it is better to use special varieties of rowan, which contain a lot of sugar and less tannins. However, for beginners, we advise making any wines dessert or liqueur - this way the likelihood of spoiling the drink is minimal.

The rowan, which grows almost everywhere, even in the Far North, is less suitable for winemaking than varieties specially grown for home use (it contains 0.5% tannins, only 5% sugar, and this is the maximum). If you decide to make wine from such rowan, then the berries should first be soaked in boiling water a couple of times to partially remove the tannins. To improve the extraction of juice, rowan berries should be frozen (put in the freezer for 2-3 hours), and ideally, harvest the fruits during the first frost.

Still, it is better to use rowan with large fruits, for example, yellow-fruited or Crimean (Sorbus domestica), the fruits of which reach a diameter of 3.5 cm, and their sugar content sometimes reaches 14%.

Red rowan wine recipe

Important! First, read the cooking and wine recipes - they describe the fundamental canons of preparing fruit and berry wines. Let us recall the main stages of preparing fruit and berry wines:

Preparation of fruits and berries.
Extracting juice.
Juice research.
Flavoring, juice improvement and wort preparation.
Setting for fermentation.
Infection of wort with yeast fungi.
Violent fermentation.
First filtration and transfer.
Quiet fermentation and wort care.
Second and subsequent wine transfers.
Maturation and aging of the drink.
Cleaning, clarification and preparation for bottling.
Bottling.
Storage.
Treatment of defects and diseases of wine.

Again, as in the case of apple wine, due to the nature of rowan as a raw material, we will cover only some of these stages. So, let's go!

Preparing rowan and extracting juice from it

If you are using regular rowan and did not collect it during the first frost, put it in the freezer for 2-3 hours. Then transfer it from the freezer to a regular refrigerator. Then it needs to be treated thermally. Of course, first you need to clean the rowan from ridges, rotten and dry berries. Afterwards, pour boiling water over the fruits and leave it all for 20 minutes, then drain the water and pour boiling water again - after 30 minutes, drain again. That's it, the berries are ready to extract juice from them.

So, to get wine from red rowan, you first need to extract juice from the fruit. To do this, berries scalded with boiling water or ordinary fruits of domestic varieties need to be mashed with your hands, a wooden rolling pin (it is not advisable to use metal) or any other device, for example, you can pass the berries through a meat grinder. Then squeeze the juice out of the pulp using gauze or a fine sieve, whichever is more convenient for you.

In principle, the pulp can be poured with hot water (70-80 o C) and after a few hours mixed with the extracted juice, but we do not recommend doing this - there are a lot of polyphenolic substances and pectins in the pulp, so nothing good will come of it. However, if this does not scare you, and you use, for example, Crimean rowan, you can try diluting the pulp with water (you can find its quantity in the tables below), and then add juice to it (just let the water cool to 30 degrees), half of the required amount of sugar and yeast base (more on this in the next chapter.)

In this case, we use fermentation to more effectively separate the juice from the pulp and completely infect the wort with yeast. Place the prepared wort under cheesecloth for 2-4 days in a dark, warm place (18-25 o C) and after signs of fermentation appear (hissing, sour smell, formation of a dense cap of pulp). Afterwards, squeeze out the fermented juice and put it on quiet fermentation.

Preparation of wort, infection with yeast fungi

To the resulting rowan juice (this option is for those who decide not to use pulp), you need to add water and sugar in the amount indicated in this table:

To prepare 100 liters of wort to prepare 80 liters(120 bottles) red rowan wine

As you can see, the table shows calculations for a large amount of wine, and also the calculation is made exclusively for separated rowan juice. This is very convenient - collect any amount of rowan, squeeze the juice out of it and then simply recalculate the amount of other ingredients according to the table.

The resulting wort must be infected with yeast. You can use any yeast starter for this. The easiest way to make it is from raisins or fresh crushed grapes (just not washed). Of course, you can make sourdough from raspberries, for example, but in the fall, as you understand, it is almost impossible to get it.

To make a starter from raisins, you need to take a handful of them and rinse them with warm (not hot!) water, pour them into any container, add 1 tablespoon of sugar, ½ teaspoon of ammonia and pour warm boiled water over everything. Leave the starter in a warm place for 3-4 days and then, if fermentation has begun, add it to the prepared wort.

We would also like to remind you that the sugar content of the initial wort should not exceed 10-14%, so it is better to add sugar in portions, for example, 50 g for each liter of wort in several doses. After our wort has vigorously fermented for 3-4 days, it needs to be filtered and poured into bottles for quiet fermentation, filling them ¾ of the total volume.

Quiet fermentation of red rowan wort

After pouring, you should install a water seal on the bottle (there is a description of it and a small manual on making it yourself), you can use rubber gloves with a hole in one finger (pierce it with a needle). The bottles should be placed in a dark, warm place (18-28°C) and left alone until fermentation stops - the water seal does not release bubbles for 1-2 days, or the glove has deflated, the wine has lightened and sediment has formed.

Moreover, if the fermentation has weakened greatly, which can be monitored by the intensity of the release of bubbles in the water seal, and you decide to add sugar in portions, drain a small amount of wort from the fermentation tank, dissolve the next portion of sugar in it and pour the syrup back. Don't forget to reinstall the water seal.

Pouring and ripening of rowan wine, storage

After fermentation is complete, drain the red rowan wine from the sediment into a clean glass container using a rubber tube. The container should be tightly closed (or better yet, a water seal should be installed) or the wine should be sent to mature in a cool place (10-16°C) for 3-4 months. After the expiration date, drain the drink from the sediment again and pour it into bottles, which must then be stored in the refrigerator or basement. As practice shows, rowan wine becomes completely clear after a year of storage, and then the bitterness goes away.

More importantly, rowan is often used in tandem with other fruits to increase their strength and astringency. The most popular tandem is rowan + apples.

Red rowan and apple wine recipe

In principle, the process of preparing apple and rowan wine is no different from classical winemaking. First we compose the wort using the following tables:

To make 100 liters of must from a mixture of red rowan and apples to prepare 80 liters (120 bottles) of rose apple-rowan wine

Where, 1 – light table wine, 2 – strong table wine, 3 – strong wine, 4 – dessert wine, 5 – liqueur wine.

To make 100 liters of wort from a mixture of red rowan and apples to prepare 80 liters (120 bottles) of light apple-rowan wine

Rowan has been famous for its healing properties since ancient times. This fruit tree is distributed throughout central Russia. Jams, preserves and tinctures are prepared from rowan.

Rowan wine has many beneficial qualities for humans. It stimulates digestion, improves immunity, and helps fight depression. To prepare the drink, it is better to collect rowan berries after the first frost.

Classic recipe for rowan wine

This slightly tart drink is good as an aperitif before a meal. Wine made with your own hands from natural products will benefit your body.

Ingredients:

rowan without branches – 10 kg;
water – 4 l.;
sugar – 3 kg;
raisins – 150 gr.

Preparation:

If you picked the berries before frost, you can place them in the freezer for several hours. This will increase the sugar content of red rowan and remove bitterness from the future wine.
Look through all the berries, remove green and spoiled fruits, and pour boiling water over them. When the water has cooled, drain and repeat the procedure again. This will rid the berries of excess tannins.
Grind the berries in a meat grinder with a fine mesh, or crush it with a wooden masher.
Squeeze the juice out of the resulting berry mass through several layers of gauze.
Place the pulp in a suitable pan and add enough hot water, but not boiling water.
Let the solution cool and sit for several hours.
Add rowan juice, half the sugar according to the recipe and unwashed grapes or raisins to the pan.
Leave the solution in the dark for at least three days. Stir with a wooden stick every day.
When you see foam on the surface and feel a sour smell, you need to strain the suspension, add the rest of the granulated sugar, and pour it into a glass vessel for further fermentation.
There must be enough space in the glass container, as the solution will foam.
Close the bottle with a hydraulic seal or just a rubber glove with a small hole, and leave it in the dark for several weeks.
When the liquid becomes lighter and the gas stops separating through the hydraulic seal, the wine should be poured into a clean bottle, being careful not to stir up the sediment formed at the bottom.
Taste the resulting drink and add sugar syrup or alcohol to taste.
Leave the young wine to mature for several months, then strain and bottle. They should be filled to the very top and sealed tightly. It is better to store in a cool place.

Ingredients:

rowan without branches – 10 kg;
water – 10 l.;
sugar – 3.5 kg;
yeast – 20 gr.

Preparation:

Sort through the berries and chop them in any way convenient for you.
Squeeze out the juice and place the pulp in a saucepan.
Add ½ of the total volume of water and granulated sugar. Dissolve the yeast with lukewarm water and add it to the wort.
After 3-4 days, strain the wort and add the berry juice that was stored in the refrigerator and another kilogram of sugar.
Leave to ferment, sealed with a hydraulic seal or rubber glove, in a warm room for 3-4 weeks.
Strain, avoiding stirring the sediment.
Taste and add more granulated sugar if necessary. Pour into bottles right up to the neck. Store in a cold room.

A delicious amber-colored dessert wine is quite easy to prepare and can be stored for at least two years.

Rowan wine with apple juice

Sweet fruity notes of apples and the tart, bitter taste of rowan give a very balanced and pleasant taste to the alcoholic drink.

Ingredients:

rowan - 4 kg;
water – 6 l.;
freshly squeezed apple juice – 4 l.;
sugar – 3 kg;
raisins – 100 gr.

Preparation:

Sort through the berries and pour boiling water over them. After cooling, repeat the procedure.
Crush the rowan with a wooden masher, or grind it in a meat grinder.
In a saucepan, heat the water to about 30 degrees and pour it over the chopped berries, half the total sugar and raisins.
Add apple juice, stir well, and place in a suitable place, covered with a clean cloth.
After the foam appears, on about the third day, filter into a fermentation container and add the granulated sugar required by the recipe.
Close with a hydraulic seal and place in a darkened room for fermentation for 1-1.5 months.
Young wine should be filtered into a clean container and left to mature for a couple of months.
When the process is completely completed, carefully pour the finished wine, trying not to disturb the sediment.
Pour into bottles with airtight stoppers and send to the cellar for another 2-3 weeks.

Ingredients:

chokeberry – 10 kg;
water – 2 l.;
sugar – 4 kg;
raisins – 100 gr.

Preparation:

Sort out the chokeberries and, unwashed, chop them using a blender. Add 1/2 granulated sugar and water.
Cover with gauze and place in a warm place for about a week. The mixture must be stirred periodically.
Squeeze the juice from the fermented mixture, and add the second half of sugar and water to the remaining pulp.
Pour the juice into a clean bottle and install a water seal or glove.
After a few days, squeeze the juice from the second batch of wort and add it to the first batch of juice.
After about a week, pour the suspension into a clean container, being careful not to disturb the sediment, and leave for further fermentation in a cool room.
Repeat the procedure until gas bubbles stop completely escaping.
Bottle and leave the wine to mature for several months.

Chokeberry wine has a rich ruby color and a pleasant slight bitterness.

Ingredients:

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

Preparation:

In an enamel bowl, thoroughly mash the berries, add granulated sugar and ground cinnamon.
Cover with a clean, thin cloth and leave in a warm place until the mixture ferments.
Stir the suspension several times a day. The process will take one week.
Squeeze the juice through a suitable filter. Pour into a glass container with a hydraulic seal for fermentation.
When the gas stops coming out, carefully pour into a clean container without touching the sediment.
Add vodka and bottle into sealed bottles.
The wine will fully ripen in six months and will look like a viscous liqueur.

This drink is easy to make - treat your loved ones and friends, and they will appreciate the dessert wine.

It’s easy to make rowan wine at home, and if you follow all the proportions and stages of fermentation, you will get an amazing, aromatic and healthy drink for the whole family during the holidays.