Red rowan wine with wine yeast. Red rowan wine at home

31.03.2020

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, freeze the berries for a couple of hours in 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 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 properly 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 in water heated to 35 degrees, and add 2 kilograms of granulated sugar. Add unwashed raisins to this. We 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. The thing is that Apple juice often turns into vinegar over time. The maximum protection of the finished wine from oxygen will help to avoid this.

Red and black chokeberry, ripening by September, often remain to dry on the branches until December. They are pecked by birds, but people ignore them, not knowing how to make something useful from the fruits of red or chokeberry, which are full of vitamins and nutrients, can stabilize the intestines, have diuretic and hemostatic properties. At home, you can start making rowan wine - tasty and healthy, if, of course, you do not overuse it.

Homemade red rowan wine recipe

In order to prepare wine, rowan fruits are best suited, harvested after the first frost has hit. At this point, they are the sweetest. However, if it is not possible to pick the berries at the right time, they can be frozen at home. To do this, put a bag of berries in the freezer and leave it there for half an hour - this will greatly increase their taste. In order to prepare wine, you will need:

4 liters of clean water;
2-3 kg of sugar (to the taste of the winemaker);
150-200 g of raisins or fresh grapes;
10 kg of red rowan;

When everything you need is collected, rotten and dry berries have been removed from the rowan, as well as all excess garbage, you can start cooking:

You can store bottles by burying them in the ground - at home it can be sand on the site of a private house. The main thing is that it should not be flooded during the flood.

Black chokeberry wine recipe

The benefits of chokeberry seem to people even more dubious than the benefits of red, and the prospect of cooking something from it is not credible. However, this is a myth - it is not at all suitable for winemaking.
worse. To make homemade wine from it, you will need:

5 kg of ripe chokeberry;
1.5-2 kg of sugar (to the taste of the winemaker, if desired, you can put more);
50-100 g of unwashed raisins or fresh grapes (it is needed in order to make fermentation possible);
1 liter of clean water;

Making wine isn't too difficult. To do this, you need to be careful and cook consistently:

Making wine from mountain ash - red or black chokeberry - is an exciting activity that can be turned into a hobby. The main thing is to follow the instructions and avoid minor household carelessness. It is best to have a notebook in which you write down how much the preparation costs, how much sugar was added, how many transfusions were made and at what stage of fermentation it is.

If you adhere to the correct technological nuances, then you can make delicious wine from mountain ash with almost imperceptible notes of bitterness. Now we will try to consider two of the simplest recipes. The first assumes only available ingredients. In another case, rowan juice is mixed with apple juice.

Rowan wine at home a simple recipe

If this is not possible, then you can freeze them yourself a little for several hours. This will greatly improve the quality of the final product.

Only the largest and most juicy berries are used for wine. It is preferable to make mash from small and medium berries, which contain a lot of tannin matter.

Another point is the need to add sugar, without which the wine does not work.
https://www.youtube.com/watch?v=0YURA6xaIiU

The following recipe can be called a traditional red rowan wine:
- 10 kilograms of mountain ash;
- 4 l. water;
- 2-3 kilograms of sugar;
- 100 grams of raisins;
https://www.youtube.com/watch?v=qunJNrh7fJg
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How to make red rowan wine at home

1.First of all, you need to put the berries in a saucepan and pour boiling water. After ten minutes, you need to remove the water and scald the berries again. After half an hour, the water should be drained again. Mountain ash contains a lot of tannin, which makes the wine somewhat tart. After heat treatment, this minus partly disappears.

2.After the completion of the first stage, the berries must be crushed. We squeeze the resulting mass, collecting the juice. After squeezing, the pulp is placed in a saucepan, into which water is added. All this must not be touched until it cools completely.

Tie the neck with gauze, mix all the contents well and put in a dark place for a couple of days.

4. If you notice the first signs of fermentation, then you should filter the wort with gauze.

5. After fermentation, mix the juice with the remaining sugar, pour it into the fermentation container, install a water seal or its substitute in the form of a glove with a hole. The bottle should be filled to two-thirds of the total volume, this is done in order to leave room for the foam.

6. After that, the container must be returned to a dark place and let it stand there for a month.

7. When the odor trap stops bubbling, a sediment became visible at the bottom, and the wine itself became light, this indicates the end of fermentation. At this stage, it is necessary to drain the young wine into another container using a straw.

8. The bottle must be tightly closed with a lid and sent to a cool place for several months.

9. Next, the wine must be drained again, divided into bottles and closed with corks. Leave the bottles in the basement. Ultimately, about five liters of yellow wine should come out, which has an alcoholic strength of about 12 degrees with a sweet and sour taste and tart notes.

Red mountain ash wine recipe

We need:
- three kilograms of mountain ash;
- five liters. Water;
- three l. Apple juice;
- three kilograms of sugar;
- about one hundred grams of crushed raisins;

Cooking process:

1. First of all, we scald the mountain ash and after half an hour we drain the water. Next, the mountain ash must be chopped and mixed with water, the rest of sugar and juice, carefully stirring in the raisins.

3. If you notice the foam and the smell of fermentation processes, then it's time to filter the wort.

The juice is drained into a fermentation tank, the second part of granulated sugar is added and a closure in the form of a rubber glove with a hole is installed.

4. After that, the container should stand for several weeks in a dark place until the airlock stops gurgling and the wine becomes light. The appearance of these signs indicates the need for a transition to a new stage.

5. Young wine from apples and mountain ash must be drained into a container, getting rid of sediment and again tightly closed with a cork, leaving it all for several months in a dark and cool room.

6. After this time, it must be bottled with tightly closed corks. Such wine can be stored for several years, provided that the storage area is cool and dark.

After six months of exposure, you will receive about seven to eight liters. good wine, which has a fortress of about twelve degrees and the original light taste virtually no bitterness. Rowan wine at home, the recipe for which we have considered will perfectly decorate any holiday.

On the World Wide Web, there is almost a whole encyclopedia of making alcoholic beverages for both sophisticated gourmets and beginners in this business.

However, today we invite you to find out how red rowan wine is made at home - this is great option for lovers of berry spirits, because this wine has a pleasant and well-expressed sourness. At the same time, the people still believe that there is nothing more useful than alcoholic tinctures, concocted on their own on the basis of ripe gifts of nature.

How homemade red rowan wine differs from ordinary wine

Good wine is something that has been made with love - this is perhaps the most important ingredient in winemaking. However, during the harvest of wild berries, it is simply a sin not to take the opportunity and not to supply rowan wine.

Firstly, red rowan berries are excellent for these purposes - the drink turns out to be rich, sour and moderately tart, has a well-perceptible aroma and, in general, will become a favorite on the table for gourmets who adore berry wines.
Secondly, rowan wine is also a product that is completely environmentally friendly and natural, and most of useful vitamins and minerals. Isn't it a home remedy for colds or other ailments?

In terms of its preparation technology, such a wine is not much different from an ordinary one, and therefore it is easy and not laborious to make it, especially if you have previously insisted on homemade wines from grapes or other fruits.

If you have few useful berries, then do not worry - drive out the intoxicated aromatic drink it will turn out with so much rowan. In this case, you can add apple juice to the container with future rowan wine.

How to get rid of bitterness: preparing berries for future wine correctly

Often, home winemakers note that the mountain ash liqueur is quite bitter. This happens for two reasons: you used too unripe berries or did not pre-freeze them in the freezer.

It is better not to rush and wait until the season of ripening of red fruits is in full swing - this way you will not only get less bitterness, but also achieve the most intense, beautiful amber shade of wine. Berries that have not had time to fully ripen can ruin your efforts, which is why it is better not to use them in home recipes.

Another equally important trick: pre-freezing the mountain ash allows you to neutralize the pronounced bitterness of the berries, and as a result, your homemade wine will be exactly what you need. It is enough to remove unwashed fruits for one night in a place where it is very cold - this will destroy the bitter substances inside the ripe berries.

How to make red rowan wine with your own hands at home, a simple step-by-step recipe

This option alcoholic beverage rightfully considered folk and not too sophisticated. And he became loved because apples are used here to get rid of bitterness.

Ingredients

Rowan juice - about 4 liters;
Apple juice - about 1 liter;
White granulated sugar - 2.5-2.6 kg;
Purified drinking water - 4 l;
Glass bottles.

How to make homemade rowan berry wine

Since the juice should be obtained with your own hands, and not using a purchased one, it is more convenient to purchase the approximate required amount of fruit. At the same time, remember that the apples of the winter harvest are most suitable for mountain ash wine. So the first thing we do is get juice.
Next, let's start cooking the wort. To do this, add apple juice to the rowan juice, add sugar and add water, and then remove the container for preliminary fermentation. Naturally, if you need more wine, you can proportionally increase the amount of all ingredients.
Homemade rowan-apple wine will ferment for at least a week - you shouldn't remove the wort earlier. But they do not keep it for too long, and therefore the optimal period of time for the first fermentation is from a week to one and a half.
After the allotted time, you will get a yellowish drink - we carefully drain it from the sediment formed at the bottom of the container, after which we pour it into prepared glass bottles in the usual way for the winemaker.
In a rather cool and dark place, we keep young rowan wine in bottles until the first sediment forms - after that we again pour the golden liquid into clean bottles and cork.
If you like the taste and shade of young rowan and apple wine, then after that you can already taste it and serve it to the table, treating your household. But it is better not to rush and keep the drink cool for several more months, periodically draining and separating from the sedimentary part.

Many lovers of homemade wines and liqueurs note that such berry wine is excellently refreshing and has a pleasant, almost imperceptible, bitterness.

Sparkling rowan wine on your own, the best recipe

Ingredients

Ripe rowan berries - 9-10 full glasses;
White granulated sugar - 4-6 glasses or to taste;
Raisins - 40 g;
Purified drinking water - 9-10 liters.

How to drive out sparkling mountain ash wine for a feast effortlessly

We wash the red berries under running water and dry a little. Usually this step is not used when making homemade wine, but here we want to get an effervescent, sweet wine.
Thoroughly grind the washed berries in any way convenient for us - you can simply crush them in containers, or you can grind them through a sieve, chop with a blender or food processor, and so on.
While we are working on mountain ash, put about 9 liters of water on the fire to boil it. We lower the crushed berries into a container for fermenting wine, and then pour boiling water over them.
As usual, we tie the neck of the vessel where the mountain ash drink will ferment with clean gauze folded several times. Then we patiently wait for the stage when our pulp begins to actively ferment.
After that, filter the liquid (you can use clean gauze) and add sugar to it. Please note that the sweeter the wine you want to get, the more sugar we naturally need in the recipe.
Stir the future rowan effervescent thoroughly, and then pour the resulting liquid into prepared glass bottles. We send 3-5 unwashed raisins to each container to enhance and accelerate the fermentation effect.
We close the bottles with rowan wine with corks and hide them in a cool place, where we do not forget to carefully lay them horizontally. We are waiting for the full maturation of sparkling berry wine.

In general, homemade mountain ash wine is best cooked in a sweet or even effervescent version - this is how the pleasant bitterness and sourness of the drink become most appropriate, and it is much more pleasant to treat yourself to sparkling homemade nectar, you must agree.

Rowan blanks appear on our shelves no less often than pickled vegetables and berry preserves, but not many people know about such a way of storing this berry as using it as a basis for making wine. We decided to bring the recipes of delicious mountain ash wine to the masses.

Red rowan wine recipe

Ingredients:

mountain ash - 4 kg;
sugar - 4 kg;
water - 10 l;
black raisins - 1 tbsp.;
apple juice - 6 l.

Preparation

Before making homemade red rowan wine, pour the berries into a container and leave in the cold for 24 hours to get rid of excess bitterness. Before cooking, defrost the berries, grind in a deep bowl until puree, then add half of all sugar and a mixture of water with. To enhance fermentation, put a couple of handfuls of black into a container with future wine. It is strictly forbidden to wash the berries before this, otherwise you will kill the microflora that provides fermentation.

Then they do the same with rowan wine as with wine from any other raw material - they put it on a water seal and leave it warm. As soon as the frequency of gas evolution begins to subside, the yeast should be fed with another kilogram of sugar and left to completely ferment. Filter the finished drink through a couple of layers of gauze, bottle it, cork it and leave it cool for a couple of months. After the fermentation time, the wine is again filtered through cheesecloth, and then consumed.

Recipe for making red rowan wine

Ingredients:

mountain ash - 2 kg;
sugar.

Preparation

Defrost the frozen mountain ash and pour it over with boiling water so that the berries give off juice better. Next, grind the berry or pass it through a juicer. The resulting juice is combined with water and sugar in proportions determined by the desired sweetness of the drink. In general, for table wine, for every liter of juice there are 2.5 liters of purified water and one and a half kilograms of sugar.

After the sugar has dissolved, the wine must be put on a water seal. The cooking time of red rowan wine will directly depend on the rate of fermentation, as soon as the fermentation is completed, the wine can be removed from the water seal, filtered and bottled.

Homemade red rowan sparkling wine

Ingredients:

red mountain ash - 2 kg;
water - 9 l;
sugar to taste;
raisins - 1 handful.

Preparation

The previously defrosted mountain ash should be washed and chopped, then pour 9 liters of boiling water and cover the container with the berry with a gauze lid. As soon as the fermentation process begins, the basis for sparkling wine you will need to strain and mix with sugar. We pour the wine into bottles and put 2-3 berries of unwashed raisins inside each bottle. Next, close the wine with corks and leave it to ferment directly in the bottle, placing them in a cool place.

Red rowan wine

Ingredients:

mountain ash - 2 kg;
water - 2.5 kg;
sugar - 500 g.

Preparation

We sort out rowan berries, wash, dry and freeze in the freezer for 10-12 hours. Frozen berries should be poured with boiling water and boiled for 15 minutes to squeeze out as much juice as possible in the future. The first water should be drained, the mountain ash should be filled with fresh liquid, again drained, and the berries should be kneaded and pressed. Pour the juice into a clean dry jar, and pour the pulp with a clean one hot water and leave for 5 hours.

After the time has elapsed, it must be compressed again, and the resulting liquid must be mixed with the primary berry juice... We mix the base for wine with water and add sugar to taste. We leave the drink to ferment, not forgetting to put it on the water seal. At the end of fermentation, red rowan wine must be filtered through several layers of gauze, poured into bottles and left to ferment in a cool place for 2-3 months.