Homemade mountain ash wine recipe. Making homemade rowan wine

14.11.2021

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One of the basic rules of wine etiquette is the following: the more complex the taste of the wine, the simpler the dish should be served with it, and vice versa. Rowan red complements meat dishes well. Pure mountain ash wine will go well with lamb, pilaf, barbecue, game - they have a rich, bright taste, which will perfectly complement the wine. All grilled dishes can also be served with it.

In general, red wine is usually served with red meat. If you made sweet wine, then it should be served with dessert. This drink can also be used for medicinal purposes - then it is taken in several tablespoons before the main meal.

Did you know? From the point of view of botany, rowan fruits are called not berries, but ... apples.

Homemade red rowan wine recipe

In order to prepare wine, rowan fruits, harvested after they have been hit, are best suited

first frosts. At this point, they are at their 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:

Put the berries in a saucepan and pour boiling water over. After 20 minutes, drain the water and repeat the procedure. This time, drain the water after half an hour. Thus, tannins are washed out of the fruit, which can make the final drink too tart.
Mash the berries with your hands or a wooden pestle. This must be done vigorously so that not a single whole berry remains. You can also mince them to make a smooth gruel out of them.
Squeeze the juice out of the prepared porridge-preparation through cheesecloth.
What is left after spinning, put in a saucepan and pour boiling water over it.
When the wort reaches room temperature, mix it with juice and half the sugar. Pour grapes or raisins - they are needed not for taste, but to make fermentation possible.
Cover the container with the wort with gauze and leave in a warm (18-24 degrees of heat) dark place for 2-3 days. This should be done wisely - during these 2-3 days, the wort needs to be mixed several times so that mold does not form.
When the wine blanks begin to ferment - emit gas bubbles, foam will appear on the surface, an sour smell will become perceptible - you need to filter them through cheesecloth.
Pour the filtered fermented juice into bottles so that they are only two-thirds full, pull rubber gloves with a hole in one of the fingers over the necks - the holes are needed to allow the outflow of the evolved gas - and remove to a dark warm place with a constant temperature for a week or two.
When the vigorous fermentation is over - the gloves will droop, the homemade wine will become lighter, a clearly visible sediment forms at the bottom - it's time to pour it over. To do this, put a bottle of wine on the table, set an empty bottle on a stool and connect them with a rubber hose. Then start the transfusion process by drawing in air from the hose. When the liquid overflows and only one sediment remains in the bottle, you need to pour it into a smaller bottle and repeat the procedure. For the third time, simply squeeze the sediment through cheesecloth. You need to do a transfusion without skipping stages and without rushing.
Tightly cork the resulting wine from transfusion and place in a cool dark place for 3-4 months. When it becomes almost transparent, and the sediment is completely at the bottom, you will need to pour it again. Then pour the finished wine into bottles and stand for some more time so that it has time to acquire a pleasant bouquet.

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 floods.

Red rowan wine recipe without yeast

To begin with, consider a traditional recipe for wine made from ripe red rowan without the use of artificial yeast, which can be easily brought to life at home. The stunning taste of the future alcohol is provided when using 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 adjusted.

List of required components

Manufacturing process

Rowan berries are cut off from the bunches, removing debris and spoiled fruits. Then we thoroughly rinse them with cold running water, then put them in a spacious bowl and completely fill the fruits with boiling water for about half an hour.
We drain the cooled water and repeat the procedure a second time. Such heat treatment of berries will significantly reduce the content of tannins, which will make it possible to produce high-quality wine with the required level of astringency.
After half an hour, drain the liquid and crush the berries to a gruel state using a wooden rolling pin or twisting them through a meat grinder with a fine nozzle.
We carefully squeeze the resulting mass through a gauze cloth, trying to squeeze out the juice as much as possible.
Put the squeezed pulp into an enamel container and add water preheated to 75-80 degrees there.
Stir the mixture thoroughly, then cover the container with gauze. Let the mass sit for about 4.5-5 hours until the wort cools naturally to room temperature.
After this period, add previously squeezed berry juice, half of the total sugar weight and unwashed raisins or crushed fresh grapes to the wort.
Stir the mass well and again cover the container with gauze to avoid insects. We send the wort to a dark, windproof room with a stable temperature of 20 to 24 degrees.
We insist the product for at least three days, stirring it daily with clean hands or a wooden spoon.
When the first signs of fermentation appear (the presence of a sour smell, hissing and the appearance of foam), filter the fermented mass using a gauze filter.
Mix the purified liquid with the remaining granulated sugar, then pour it into a fermentation vessel. We fill the fermentation tank to a maximum of 75%, since you need free space for foam and carbon dioxide.
We install a hydraulic seal 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.
We insist young wine for several weeks until the fermentation process is complete. The end of fermentation can be determined by several signs: the airlock stops emitting carbon dioxide, the liquid brightens noticeably, a visible precipitate forms at the bottom of the container and a noticeable sour smell appears.
We carefully pour the alcohol into a clean vessel, being careful not to stir up the formed sediment. This can be easily done using a thin silicone hose or tube, after placing the fermentation vessel at a height of half a meter from the clean vessel.
We taste the drink and, if desired, add sugar to add sweetness or high-quality vodka (medical alcohol) to make fortified wine.
We tightly seal the vessel with a lid and transfer it to a cool place with a temperature of 6 to 15 degrees.
Let the alcohol ripen for 3.5-4 months.
We again drain the finished alcohol from the formed sediment, then we clean it through a gauze and cotton filter.
We pour rowan wine into glass containers to the very neck and tightly cork with corks or nylon caps.
We return the intoxicating drink to its former cool place and let it ripen for another couple of weeks.

If you want to try homemade wine with a pleasant sweet and sour taste, slight bitterness and light astringency, then red rowan will be the best raw material for such a drink. This berry is widespread in Russia and in addition to cultivated varieties, there is 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 recommendations for preparation.

Preparation of ingredients

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

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

The soaking process takes place in two stages. Place the berries in a large container and pour hot water over them. It is not worth using steep boiling water, since the goal is not to cook the raw materials, but to get rid of the astringency. The water temperature should be in the range of 90–95 degrees, that is, quite hot, but not boiling water. After 4 hours, the first batch of water is drained, since it has already cooled down and the berry is poured with a new portion of 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 the classic recipe of homemade wine drinks. That is, pressing is being prepared, primary fermentation takes place, then the drink enters the stage of active fermentation, is drained from the sediment, goes to quiet fermentation and clarification is then 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 simplest recipe possible. For preparation, you will need a minimum of ingredients, but you do not need to expect that you will be able to quickly enjoy a delicious drink, wine does not tolerate haste.

Composition:

red mountain ash - 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 to prepare, we mean that the berries have already been prepared in the way described above.

Rowan berries must be chopped in any available way. It is advisable that the juice does not touch the surface capable of oxidizing it, therefore 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 is not very important, it is important to get the result.
We squeeze the resulting puree through cheesecloth or in another convenient way to separate the juice and pulp from each other.
The pulp remaining after pressing must be diluted with hot water (70-80 degrees, not boiling water) and left to cool.
As soon as the wort has reached room temperature, pour in the previously squeezed juice and half the sugar norm. Mix thoroughly until sugar is completely dissolved. You can pre-melt it by adding a little water and heating.
Add raisins or fresh grapes, which should be pre-crushed. There is no need to wash the grapes, since natural yeast is needed for fermentation, which is contained on the surface of the skin.
Stir the resulting mixture and remove to a dark, warm place for primary fermentation. It is better to close the neck of the container with gauze to exclude the ingress of debris and insects.

The main work on the preparation of a fragrant drink has been completed. In the future, yeast, sugar and time will do their job. Stir the wort once a day to prevent mold from forming on the surface. After 3 days, when signs of incipient fermentation are obvious, it is necessary to strain the wort, separate it from the extra pieces of berries and pulp and transfer it to the active fermentation phase.

At this stage, it is important to exclude the ingress of air into the container with future wine, but at the same time ensure the release of carbon dioxide. This requires a water seal, it can be replaced with a punctured medical glove, worn on the neck of a bottle or can. 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 back to a warm, dark place. You must wait until the end of the process. If the wine has brightened, the odor trap has stopped bubbling, and the glove has deflated, it means that 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 and mix. If there is a need for this, you can fix the drink with alcohol, adding it in a ratio of 3-15% of the available volume of liquid. Reinstall the water seal and remove the wine in a cool, dark place. The final formation of the drink takes 3-4 months. After that, you need to remove the drink from the sediment again and pour the ready-made mountain ash wine into bottles for storage.

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

Homemade apple-mountain ash wine

One more at leasta simple recipe for red rowan wine at home... Thanks to apple juice, the wine loses the bitterness characteristic of pure rowan wine, it becomes sweeter and less tart.

Composition:

red mountain ash - 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 add the rest of the sugar, install a water seal and send it out to wait out the active fermentation phase.

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

There are other simple recipes for homemade red rowan wine as well. You can add honey instead of sugar or pear juice instead of apple juice. This produces a variety of flavor variations. You can store such a drink for several years without losing its taste and quality. It is best to place bottles with ready-made wine in a 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 rarely used for food. An excellent example of such a drink can be red rowan wine, which can be made at home even for a novice winemaker.

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

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

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

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

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

A simple recipe for red rowan wine

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

Ingredients

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

How is red rowan wine made at home?

First, we freeze the berries for a couple of hours in the freezer, and then we defrost them.
We wash the fruits well, getting rid of spoiled ones. Fill them with boiling water, drain the water after half an hour and repeat the same thing again.
We knead the mountain ash with our hands or 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 for two to three years.

A classic recipe for homemade red rowan and apples

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

Ingredients

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

How to prepare rowan wine with apples with your own hands

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

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

Even experienced winemakers rarely dare to carry out such an unusual experiment. And completely in vain. Intense aroma, velvety taste with unobtrusive astringency and slightly perceptible bitterness in the aftertaste will surely be appreciated by all admirers of fruit and berry wines. And if you haven't tasted this amazing drink before, then it's time to try homemade red rowan wine.

Not all varieties of red rowan are suitable for making wine. Of course, you can experiment with everything that grows in the immediate vicinity, but you can only make a really tasty drink with high organoleptic properties from cultivated varieties.

You may be surprised, but many domestic breeders preferred to work with red rowan. So in the Michurin Research Institute, an absolutely not bitter variety of mountain ash was bred - Sorbinka. Large red berries with a slightly yellowish tint have a sweet and sour taste without the slightest splashes of bitterness.

Pomegranate rowan is also suitable for winemaking. It is a hybrid of hawthorn and common mountain ash. It is characterized by berries of a rich burgundy color, the size of which reaches 10 mm in diameter. This is also a sweet and sour variety with very little bitterness. The following varieties have similar taste characteristics: Burka and Ryabina Michurinskaya.

Rowan of Ivanovo selection - Nevezhinskaya also has no signs of bitterness.

All of these varieties are ideal for winemaking. Working with them, you don't have to worry that homemade rowan wine will be tart and bitter.

Unfortunately, not every summer resident can boast of the presence of such plants in his personal plot. Much less noble trees decorate the adjoining territory. But don't get upset in advance. Having carried out simple manipulations, you can almost completely neutralize the manifestations of astringency and bitterness, even in wild berries.

Preparatory work

The easiest and most effective way to get rid of bitterness and astringency is to expose rowan bunches to low-negative temperatures. You've probably noticed that after frost the berries become much juicier and sweeter. Unfortunately, it takes a very long time to wait for the first cold snaps in the southern regions. During this time, flocks of hungry birds have time to peck up most of the harvest. In this case, it is much more practical to collect the berries and place them in a freezer for several hours.

The easiest and most effective way to get rid of bitterness and astringency is to influence rowan bunches with frost.

The next step to remove bitterness is to scald the fruit with boiling water. However, in this case, all wild yeast accumulated during the season on the shell of the berries will be mercilessly destroyed. And to start fermentation, you will have to use an additional ingredient. It can be regular raisins or wine yeast (CKD). However, mountain ash itself is not subject to active fermentation and souring due to the high content of sorbic acid in it, which is a natural preservative. The food additive E200, which is present in almost all products, is sorbic acid, which was isolated from rowan juice in the middle of the 19th century. That is why it is quite difficult to make wine from rowan without yeast.

Classic recipe

There are many berries and fruits from which you can make wine at home, both with the addition of granulated sugar and without it. In each case, the drinks have characteristic taste and aromatic bouquet, but such experiments are not appropriate with mountain ash. It is almost impossible to make wine from red mountain ash without sugar. Even if you manage to start fermentation through the use of sweet varieties and CKD, the strength of the drink is unlikely to be more than 6 - 7%.

Ingredients:

Berries without combs - 10 kg;
Water - 6 l;
Sugar - 5 kg 400 g;
Raisins - 100 g.

Cooking method:

Separate the berries from the ridges and sort out, discard all spoiled ones.
If the berries are harvested before the first frost, then the fruits should first be placed in the freezer for several hours, and then thawed at room temperature.
Scald the mountain ash with a pronounced bitterness with boiling water in 2 doses. Pour hot water over the berries for the first time and leave for 20 - 25 minutes. Then drain the liquid, and pour the fruits with a new portion of boiling water and leave for another half hour.
Pass the prepared berries through a meat grinder, add 1 kg of granulated sugar to them.
Transfer the mountain ash puree to a steel or plastic container with a wide neck, cover with a cloth or gauze folded in several layers and leave to ferment vigorously. The optimum temperature at which the primary fermentation should take place is about 20 - 24 degrees. Under these conditions, the wort has time to completely ferment within 7 days. Throughout the entire period, the rowan mass should be mixed twice a day. Otherwise, a dense head of pulp completely blocks the access of oxygen to the yeast cultures, and they will die.
After a week pass the wort through a press or fine mesh sieve. Pour the juice into a glass container and put it in a cold place. And silt the remaining pulp with 6 liters of warm water, add 1 kg of 200 g of granulated sugar and put in the same container for vigorous fermentation for another week. As in the first case, the mass should be thoroughly mixed 2 times a day. After the completion of the primary fermentation, separate the pulp from the liquid.
Combine both juices, add another 1 kg of 200 g of sugar and place under a water seal for quiet fermentation. The optimum temperature for secondary fermentation (quiet fermentation) is 18 degrees
On the 4th and 7th days, add another 1 kg of granulated sugar.
During milk fermentation, sediment from dry suspensions will accumulate at the bottom of the container. To make the finished mountain ash wine transparent and tasty, it should be decanted into another container once every 1 - 2 weeks.

Rowan wine with apple

Due to the fact that the mountain ash itself is not too prone to fermentation, very often when preparing wine, the masters include additional ingredients in the must. This not only speeds up the fermentation process, but also gives the finished drink a completely new taste. The best combinations are obtained by combining rowan with apples or grapes.

Required products:

Apples - 5 kg;
Rowan - 5 kg;
Raisins - 100 g;
Water - 6 l;
Sugar - 5 kg 400 g.

Preparation:

The technology for making wine from mountain ash and apples is identical to that given in the classic recipe. As in the first case, rowan bunches should be exposed to negative temperatures and scalded with boiling water, and only then passed through a meat grinder. Apples should be crushed in the same way, but no additional manipulations are required with them.

The next step is to combine applesauce and mountain ash puree and add 2 kg of sugar and raisins to them. After that, the wort can be put on primary fermentation and you can safely follow all the points listed in the traditional recipe.

Mountain ash wine with grape juice

And finally, another version of mountain ash wine, in which grape juice is present instead of water. If you compare this simple recipe with the classic one, you will notice that the amount of granulated sugar used is halved. This is because the sugar content and acidity in grape juice is quite enough for the favorable development of yeast colonies in it.

Required products:

Berries without combs - 10 kg;
Sugar -
Raisins - 100 g;
Grape juice - 6 l.

Preparation:

Pour grape juice + raisins + 0.5 kg of sugar into the prepared mountain ash puree and set for vigorous fermentation.
Unlike the first 2 recipes, in this case there is no need to put the pulp on re-fermentation, after decanting the liquid from it. After removing the coarse sediment, the wort can be immediately poured into a glass container, add 800 g of sugar, install a water seal and remove for secondary fermentation.
On days 4 and 7, add another 500 g of granulated sugar
After fermentation is completed, pour the red rowan wine into bottles, filling them to the top and remove to ripen.

Conclusion

Despite the fact that red rowan wine is not in great demand among our fellow citizens, it is imperative to prepare it at least once in your life. The main thing is to carefully study the technological process and not disrupt it. It is equally important to use the right dishes for winemaking (wide containers for vigorous fermentation and glass containers for quiet). And yet, it is high time to forget about rubber gloves. Buying a water seal or blocker is not a problem today. But even if for some reason you want to purchase additional devices, it is much better to make it yourself from a nylon cap and a tube from a dropper.

For a long time it has been customary to cook preserves, jams, red rowan wine at home with a tart aroma. Fresh berries are bitter, and processed in the form of a homemade drink are endowed with healing properties, enriched with microelements and vitamins. What are the benefits and harms of wine? The best homemade recipes with honey, cinnamon, apples. When manufacturing, it is important to pay attention to the preparation of special containers, to sort out the berries in order to get a tasty and healthy product at the exit of the intoxicated one.

Useful and medicinal properties of red rowan

Red berry with a tart bitter taste:

normalizes blood microcirculation;
enhances immunity;
ennobles the work of the heart;
useful for people with hemophilia;
lowers blood pressure;
has a choleretic, hemostatic, diuretic effect.

The benefits and harms of homemade wine

The ubiquitous mountain ash is a great product. Prepared wine with aging for a certain time:

regulates the work of the heart;
reduces the likelihood of developing a stroke, myocardial infarction;
normalizes digestion;
increases appetite;
eliminates neuroses, depression, apathy;
enters the fight against excess weight;
reduces the level of harmful cholesterol, the development of inflammatory processes inside the body;
eliminates dry eyes, improves vision.

Household wine can be harmful to people suffering from ischemia of the heart, increased blood clotting. You can not use the liqueur with a recent heart attack, stroke and hypertension, if the acidity is increased. Of course, it is forbidden to use women during pregnancy, lactation.

Necessary inventory and containers

To make homemade wine, you should prepare:

large capacity;
a wooden rolling pin, a shovel for the purpose of squeezing juice;
finely lattice meat grinder;
gauze, a special press for squeezing juice, separating mountain ash slurry;
a medical glove with holes;
thin hose for the removal of gases;
a bottle of dark glass, into which the drink will be directly poured for subsequent infusion in a dark place for several weeks.

Making mountain ash wine

Rowan wine preparation - step by step:

We prepare the berries.
We get juice, improve properties.
Cooking the wort.
We put on fermentation.
We add yeast fungi to the wort.
We are waiting for violent fermentation
We carry out the first filtration, pour the drink into another container.
We monitor the process of quiet fermentation, taking care of the wort when aging in a dark place.
Pour the wine a second time, wait for ripening.
We clarify the drink, clean it from the sediment.
Preparing for bottling.
Pour into a prepared container.
We put it in a dark place for storage.

The standard process for making a homemade drink is as follows:

Separate the mountain ash from the juice with gauze.
Put the pulp in an enamel pan, add to water (80 g), stir.
Leave the prepared wort for up to 5 hours, wait until it cools.
Add sugar (2 kg), squeezed juice.
Mix gently.
Tie the neck with gauze, place in a dark place with air t + 18 + 25 gr.
Wait for the first signs of fermentation, until a hissing, foam appears on the surface.
Strain through cheesecloth, add residual sugar.
Remove the bottle for a few days in a dark place, putting on a medical glove with a hole on the upper part.
Check the readiness of the wine until it brightens.
Drain into a new container, install a thin hose for evacuating gases into the tank cap.
Lower the other end of the tube over a jar of water.
Withstand the fermentation period for up to 3 months.
Pour homemade wine, put in a cold place.

The strength of the sweet and sour drink at the exit will be approximately 14 degrees.

Preparation of raw materials

To get good wine, it is better to pick berries after the first frost to reduce the level of bitterness. Also, before cooking, you can stand in the freezer (2-3 hours).

Before cooking, you need to extract juice from the pulp from ripe fruits, for which scald with boiling water and knead with your hands or pass through a meat grinder.

When to pick berries?

Harvesting berries for wine is important after the first frost at the time of maximum sugar content in the fruit. Otherwise, you can artificially freeze the berries by keeping them in the freezer for up to 3 hours.

Any rowan berry is suitable for making wine: cultivated, wild. From sweet varieties of berries, the drink turns out to be much tastier, richer.

For cooking, do not choose a variety that is too soft, juicy. To get 1 liter of good wine at the output, it is worth preparing 4.5 kg of berries, peeled from twigs. For starter, raisins, ammonium chloride are suitable.

If you want to get a low-alcohol dessert drink, it is better to select sweet varieties of berries: Burka, Likernaya, Pomegranate.

Reference! It is important to use sterile cooking utensils, otherwise homemade wine may not work. It is imperative that the berries are hit by frost, which will increase their sugar content.

But it is not necessary to wash the products before preparing the wort. A truly delicious mountain ash liqueur is obtained using ripe, juicy, red berries, killed by the first frost.

Which mountain ash to take?

Any rowan is suitable for homemade liqueur: wild, homemade. The optimal varieties are sweet. The main thing is that the berries are whole, separated from the stalk.

How to do - step by step cooking steps

We start by preparing the dishes. We wash with a soda solution to achieve sterility.

Cooking the berry. We put in a wide container.
Pour boiling water over to expel tannins from it, leave for 5 minutes.
We drain the water, repeat the procedure a second time.
Wipe the berries through a sieve or scroll through a meat grinder until a homogeneous mass is obtained.
Squeeze the juice through clean cheesecloth.
We drain the juice, leave it for a while.
Transfer the resulting cake to another container with a wide neck (deep bowl, saucepan).
Fill the berries with boiled water (t-80 gr).
Stir, leave the wort for several hours.
Add squeezed juice, sugar (0.5 of the total volume, ammonium, raisins)
Stir, wait for the sugar to completely dissolve.
We close the container with gauze, put it in a warm place for fermentation.
Stir daily 2 times a day.
We are waiting for the sour smell to leave the wort, the formation of foam on the surface.
Pass through cheesecloth, mix with sugar, filter.
Pour into glass jars, filling 2/3 of the volume, leaving room for foam.
We put on a medical glove or a water seal on the neck of the container.
We remove for 5-6 weeks, leaving the drink alone.
We are waiting for a precipitate to settle, which can be determined by a swollen glove.
We filter the wine through cheesecloth, taste it.
Add sugar if sour.
We pour the drink into bottles in parts, cork with a lid, remove before ripening.
We withstand another 1.5-2 months. The optimal t is 12-16 degrees.

The final wine should have a light pink color and medium strength.

Reference! Rowan has a tart bitter aftertaste, which can be eliminated by adding enough sugar and frosting.

With viburnum

Red rowan wine recipe is similar to the classic version. Viburnum (2-3 tablespoons) is added along with sugar for subsequent fermentation. The result is a playful liqueur of medium strength.

How to make dessert mountain ash wine?

Preparing an amber dessert drink is simple. For cooking:

remove the branches from the mountain ash, sort out the berry (10 kg);
grind in a convenient way;
squeeze out the juice;
put the cake separately in a saucepan;
add water and granulated sugar (0.5 parts of the total);
dilute yeast (20g) in warm water;
add granulated sugar (3.5 kg);
pour water (10 l);
put away for 4 days in a cool place;
add berry juice, strain the wort, then sugar (1 kg);
close the container with a rubber glove or shutter;
keep for another 4 weeks in the dark;
strain without shaking the precipitate;
taste, add more sugar if desired;
bottle;
store in a cold place (cellar, basement) for up to 2 years.

How to put an ordinary red rowan tincture?

To prepare a regular tincture with a tart taste, you will need:

water (2 l);
red mountain ash (5 kg);
white sugar (2 kg);
wine yeast (10g).

freeze the berries, then defrost;
rinse with water, remove spoiled berries;
pour boiling water over, let stand for 0.5 hour;
drain the water, repeat the procedure;
knead the berries;
heat water to 75 degrees, pour into a container;
add berries to water with t-35 gr;
add granulated sugar (1 kg), yeast to the prepared wort, mix;
cover the container with gauze;
remove to a warm place for 3-4 days, melting the pulp every 2-3 hours to avoid the appearance of mold on the surface;
pass the drink through cheesecloth;
squeeze the pulp;
add residual sugar;
pour the liquid into another fermentation container;
put a water seal on the neck of the bottle;
put for prolonged fermentation in a dark place;
wait for the extinction of gas formation, the appearance of sediment;
pour into a new container, seal tightly;
remove for another 3 months for aging;
store up to 3 years.

Old Slavonic recipe

The strength of this recipe is 30 degrees. This is the delicious, easiest red rowan wine recipe. For cooking:

knead red rowan (1 kg);
pour into a 3-liter jar;
pour warm water;
add sugar (0.5 kg);
put away in a warm place for 1.5-2 months;
add residual sugar (0.5 kg);
withstand another 1.5 months;
drain the liquid into a metal container, covering it with a lid;
stand in frost up to -15 degrees;
discard the resulting liquid, and strain the remaining wine, pour into bottles.

On alcohol with mint

Tincture of moonshine on red mountain ash with mint turns out to be refreshing, soft in taste, high-degree. To prepare:

sort out fresh rowan berries (500g);
rinse under running water;
mince;
put in a glass vessel, fill with sorting vodka (1 l) or double-distilled moonshine;
let it brew warm for up to 15 days;
strain through a fine sieve;
heat sugar (50g) in a frying pan, add to the tincture;
rinse the mint leaves, pour over with boiling water, stand for 15 minutes;
add mint (30g) to the infusion;
pour into containers;
keep in a dark place for up to 2 weeks.

With honey

Honey will add softness and healing properties to the intoxicated drink. For cooking:

Separate the red rowan (500g) from the seeds, rinse with water;
put in a glass container;
add honey (2 tablespoons), mix, cork;
put away in a cool place for 3 months;
strain through cheesecloth;
pour into bottles;
put until ripening for another 1 month.

Cinnamon

Wine made from red mountain ash with cinnamon is prepared by analogy with the liqueur described above. Instead of honey, dry spice is added (2-3 tbsp) to give an unusual tart taste with bitterness.

How to make red rowan liqueur correctly?

Tincture of red mountain ash at home (simple option) is prepared as follows:

keep the berries for 2-3 hours in the refrigerator to increase the sugar content;
separate ripe berries from spoiled, green ones;
pour over boiling water, wait for cooling;
repeat the procedure again to expel excess tannins;
grind the berries in a mortar;
squeeze out the juice;
separate the cake from the resulting mass and transfer to another pan;
add hot water, leaving for 2 hours;
pour rowan juice into a saucepan, add sugar (0.5% of the total);
add raisins, unwashed grapes;
insist the composition for 3 days, stirring daily with a wooden stick;
strain the suspension as soon as a foam with a sour smell appears on the surface;
add granulated sugar;
close the container by putting on a rubber glove with a small hole on top;
put in a dark place for 2 weeks;
wait for clarification;
do not shake the drink so that the sediment remains at the bottom;
to taste;
add sugar syrup if necessary;
leave the wine to ripen for 2 months;
strain, bottle;
cork tightly.

At the exit, you should get up to 5 liters of a healthy drink.

Fast

Pouring from red mountain ash on instant vodka is well prepared by unnatural fermentation or the addition of alcohol. As alcohol, you can take ethyl alcohol (40%), moonshine, pure vodka. For cooking:

separate the berries (2 kg) from the twigs;
rinse with running water, discard in a colander;
pour into the pan;
add sugar;
bring to a boil, boil for 7 minutes, removing the white foam; =;
pour the syrup over the berries, stir;
cool, pour into a container;
add vodka (1 l), stir;
seal with a lid for infusion in the dark for 25 days, shaking occasionally;
strain through cheesecloth;
pour into bottles, close hermetically;
put in the cellar.

The strength at the exit is 15 - 18%.

Classic

The classic version of making homemade fortified wine. Recipe:

separate the mountain ash (10 kg) from the petioles;
pour boiling water (4l);
leave for 0.5 hour, repeat the procedure to expel tannins, eliminate astringency;
pass the berries through a meat grinder, then through cheesecloth in several layers;
put the pulp in a bottle with a wide neck;
pour water (t-70 gr);
cool to room temperature;
add rowan juice, granulated sugar (1 part), unwashed crushed grapes, responsible for fermentation as a whitish bloom appears;
shake the bottle, tie the neck with gauze;
put the prepared wort in the dark (t - + 13 + 18 g);
wait for the appearance of foam on the surface;
filter, add sugar;
put a glove on the neck of the bottle, piercing with a needle 1 from the fingers;
put for 2 weeks for fermentation in the dark (t- + 20 + 30 g);
wait for the bubbles to disappear, sediment appears at the bottom;
pour the wine into a sterilized bottle without raising the dregs;
remove the refrigerator, hold for 4 months until a new sediment appears;
drain the sediment, close the bottle again, place horizontally in a cool place.

At the exit, you should get 4 liters of a tart drink, with a strength of 10-15 degrees. If you create the right storage conditions, then the wine should not deteriorate for several years. The longer the exposure, the richer the drink will turn out.

Experts advise:

make mountain ash liqueur with the addition of raisins, so that the fermentation process takes place intensively;
use apple juice instead of water when making wine;
sugar must be added in 2 doses in order to find the optimal sweetness for the wine and to keep the fermentation process under control;
to obtain a sweeter intoxicating drink, an approximate dosage of sugar is 3-4 kg per 10 liters of water;
it is not worth pouring the tincture into the bottle up to the very neck, not forgetting that the solution will foam, becoming covered with a cap on the surface.

Conclusion

Recipes of red mountain ash wine for the winter are not difficult to prepare. You can first experiment to get a tasty product rich in trace elements, vitamins. This is an excellent raw material for making hop liqueur at home, and simply and without the presence of technical industrial devices.