Rowan wine recipes. Rowan wine at home

18.01.2022

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

In its pure form, mountain ash is rarely used for making wines, since the berries contain a lot of tannins (0.4% or more). Because of this, the wine is very tart and with a 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, easily clarified and easy to drink. The fruits of the plant are more suitable for making dessert wines (including liqueurs) and fortified wines - for table wines it is better to use special varieties of mountain ash, which have a lot of sugar and less tannins. However, for beginners, we advise making any wines dessert or liqueur - so the probability of spoiling the drink is minimal.

The mountain ash, which grows almost everywhere, even in the Far North, is worse 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 mountain ash, then the berries should first be soaked a couple of times in boiling water to partially remove tannins. To improve the extraction of juice, the mountain ash should be frozen (put in the freezer for 2-3 hours), and ideally, harvest the fruits in the first frosts.

Still, it is better to use mountain ash 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! To get started, read the recipes for cooking and wines - they describe the fundamental canons of making fruit and berry wines. Recall the main stages of the preparation of fruit and berry wines:

Preparation of fruits and berries.
Getting juice.
Juice research.
Flavoring, improving the juice and preparing the wort.
Setting for fermentation.
Infection of wort with yeast fungi.
Violent fermentation.
First filtration and transfer.
Quiet fermentation and wort care.
The second and subsequent transfusions of wine.
Maturation and aging of the drink.
Cleaning, clarification and preparation for bottling.
Bottling.
Storage.
Treatment of vices and diseases of wine.

Again, as in the case of apple wine, due to the characteristics of mountain ash as a raw material, we will cover only a few of these stages. So let's go!

Preparation of mountain ash and extraction of juice from it

If you use ordinary mountain ash and did not collect it in the first frosts, put it in the freezer for 2-3 hours. Then transfer it from the freezer to a regular refrigerator. Then it needs to be thermally processed. Of course, first you need to clean the mountain ash from the ridges, rotten and dry berries. After that, pour boiling water over the fruits and leave it all for 20 minutes, then drain the water and pour boiling water again - drain again after 30 minutes. Everything, the berries are ready to extract juice from them.

So, in order to get wine from red mountain ash, you first need to extract juice from the fruits. To do this, berries scalded with boiling water or ordinary fruits of home varieties must be kneaded with your hands, a wooden rolling pin (it is undesirable 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 ° 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 mountain ash, you can try diluting the pulp with water (you can find its amount 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 a 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 must with yeast fungi. Put the prepared must under gauze for 2-4 days in a dark warm place (18-25 ° C) and after the appearance of signs of fermentation (hissing, sour smell, formation of a dense cap from the pulp). After, squeeze the fermented juice and put it on a quiet fermentation.

Preparation of wort, infection with yeast fungi

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

To make 100 liters of wort to prepare 80 liters(120 bot.) red rowan wine

As you can see, the table shows calculations for a large amount of wine, and the calculation is solely for the separated rowan juice. This is very convenient - collect any amount of mountain ash, 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 fungi. You can use any yeast starter for this. The easiest way to make it is from raisins or fresh crushed grapes (but 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 it and rinse it with warm (not hot!) Water, pour it into any container, add 1 tablespoon of sugar, ½ teaspoon of ammonia and pour everything with warm boiled water. Leave the starter in a warm place for 3-4 days and then, if fermentation has begun, add it to the prepared must.

We also want to remind you that the sugar content of the original wort should not exceed 10-14%, so it is better to add sugar in portions, for example, 50 g per liter of wort in several steps. After our wort ferments vigorously for 3-4 days, it must be filtered and poured into bottles for quiet fermentation, filling them ¾ of the total volume.

Silent fermentation of must from red rowan

After pouring into the bottles, you should install a water lock (there is a description of it and a small manual on the topic of self-production), you can use rubber gloves with a hole in one finger (pierce 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 blow bubbles for 1-2 days, or the glove is blown off, the wine brightens and precipitates.

At the same time, if fermentation is greatly weakened, which can be traced by the intensity of the release of water seal bubbles, 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 install the water seal again.

Pouring and maturation 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 must be tightly closed (and it is better to install a water seal) or send the wine to mature in a cool place (10-16°C) for 3-4 months. After the expiration date, the drink is once again drained from the sediment and bottled, which later need to be stored in the refrigerator or cellar. As practice shows, mountain ash wine is completely clarified after a year of storage, then the bitterness disappears.

More importantly, rowan is very 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 making apple-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 for the preparation of 80 liters (120 bot.) of apple-rowan rosé wine

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

To make 100 liters of must from a mixture of red rowan and apples for the preparation of 80 liters (120 bottles) of light apple-rowan wine

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

Where to get tartaric and tannic acid is written in the recipe for making plum wine.

To compose the wort: prepare, as described in the first chapters of this article, rowan berries, squeeze the juice out of them and add the juice from sweet and sour apples to it. Then add half the sugar, the right amount of water and other ingredients, and then everything is classic: rapid fermentation for 3-4 days, pouring, quiet fermentation for about a month under a water seal with the addition of the rest of the sugar, again pouring, settling in the cold, storage .

So, now you know how homemade red rowan and apple wine is made, and now you can surprise your guests with an unusual drink that they will definitely like. Recall that with the help of wild yeast, the wine will turn out with a strength of no more than 11-14%, but even this is enough to break away. Drink moderately and wisely!

Adhering to the right technology, you can make delicious red rowan wine at home with subtle notes of bitterness. We will consider two simple recipes. In the first case, only berries, water and sugar are used. In the second, rowan juice is mixed with apple juice.

To make wine, it is better to collect mountain ash after the first frost, when the sugar content of the fruit is maximum. If this is not possible, then the berries should be artificially frozen by putting them in the freezer for 2-3 hours, and then defrost. This will greatly improve the quality of the wine. Another important point - be sure to add sugar, without it the wine will not work.

Classic red rowan wine

Ingredients:

rowan berries - 10 kg;
water - 4 liters;
sugar - 2-3 kg;
raisins (unwashed fresh crushed grapes) - 100-150 grams.

1. Fold the peeled mountain ash into a saucepan and pour boiling water over it. After 20 minutes, drain the water and scald the berries again with boiling water. After 30 minutes, drain the water again.

Red rowan contains a lot of tannins that make the wine tart. Heat treatment partially eliminates this disadvantage. We no longer need the drained water.

2. Crush the prepared berries with your hands, with a wooden rolling pin or by passing through a meat grinder.

3. Squeeze the juice from the resulting rowan slurry through gauze or in any other way.

4. 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 cools to room temperature.

5. Add the juice squeezed in the third stage, half the sugar (1.5-2 kg), two handfuls of raisins or fresh unwashed crushed grapes. On the surface of raisins (grapes) there are wild yeasts, thanks to which the wine will ferment.

Mix the contents of the container well, tie the neck with gauze (so that insects do not get in) and put for 2-3 days in a dark place with a temperature of 18-25 ° C. Stir once a day.

6. If signs of fermentation appear (foam, hiss, sour smell), filter the wort through gauze.

7. Mix fermented juice with the remaining sugar, pour into a fermentation container, install a water seal or a medical glove with a hole in one of the fingers on the neck (the hole is made with a needle). Fill the bottle to 2/3 of the volume, leaving room for foam and carbon dioxide.

8. Transfer the container to a dark warm (18-28°C) place and leave for several weeks.

9. After the end of fermentation (the water seal does not blow bubbles for 1-2 days, the glove was blown off, sediment appeared at the bottom, and the wine brightened), drain the young red mountain ash wine from the sediment through a thin tube into a clean container.

Taste, if desired, add sugar for sweetness or fix with vodka (alcohol) in an amount of 3-15% of the volume.

10. Close the bottle tightly with a lid (place under a water seal) and transfer for 3-4 months to a cool place with a temperature of 5-16°C.

11. Drain the finished red rowan wine from the sediment again, bottle it and close it tightly with corks. Store in the basement or refrigerator.

The result is 4-5 liters of yellowish homemade wine with a strength of 10-12 degrees. Taste - sweet and sour with tart notes.

Recipe for apple and rowan wine

Ingredients:

red rowan - 3 kg;
water - 5 liters;
fresh apple juice - 3 liters;
sugar - 2-3 kg;
raisins (crushed unwashed grapes) - 50-100 grams.

1. Scald the berries with boiling water, drain the water after 30 minutes.

2. Grind rowan.

3. In an enamel saucepan or plastic bucket, mix rowan liquid, fresh warm (18-29 ° C) water, half the sugar and apple juice. Add raisins (fresh grapes), then mix well.

4. Transfer the container to a dark place with a temperature of 18-25°C for 2-3 days. Cover the neck with a cloth or gauze.

5. If foam, hissing and a characteristic smell of fermentation appear, filter the wort through gauze.

6. Drain the juice into a fermentation tank, add a second portion of sugar and install a water seal (medical glove with a hole in the finger). 25% of the capacity should remain free.

7. Move the bottle to a dark place with a temperature of 18-28°C.

8. After 25-40 days, the water seal will stop gurgling (the glove will fall off), the wine will brighten, and sediment will appear at the bottom. This means it's time to move on to the next step.

9. Drain the young apple-rowan wine from the sediment into another clean container, close tightly with a cork (reinstall the water seal) and put it in a dark room with a temperature of 10-16 ° C for 2-3 months. If desired, you can add sugar or fix with vodka.

10. Pour the drink into bottles for storage, close tightly with stoppers. In a dark, cool place, the drink can be stored for several years.

It turns out 7-8 liters of wine with a strength of 11-14 degrees with an original light taste, the bitterness in which is almost not felt.

Wine is a very tasty product that will help keep you warm at any time of the year and will be a wonderful addition to a festive meal. Most often, this drink is made from various grape varieties, but there are many recipes with other ingredients. From this article you can learn how to make wonderful rowan wine at home.

Secrets of making homemade rowan wine

To make homemade mountain ash wine of high quality, you should opt for one of the following varieties of mountain ash:

"Pomegranate";
"Liquor";
"Burka".

These varieties have the highest levels of sucrose.

To make the wine less bitter, it must be aged for a long time.

In addition to the main ingredient, apples, currants or cranberries can be added to the product. Rowan should not be mixed with other berries or fruits. The process of preparing such "mixes" is usually always the same.

Due to the climatic conditions in which the berries ripen, there are no yeasts on the surface of the fruit that are necessary for the fermentation of the must. Therefore, ammonium chloride or raisins should be added to the liquid. This will start the fermentation processes, otherwise the product will turn sour and turn into vinegar. Also, sugar must be added to the wine.

Making rowan wine at home is not particularly difficult. In the process of creating a product, it is only necessary to adhere to simple principles, observing sterility. All efforts will be worth this wonderful drink, which you can please yourself, as well as surprise guests.

Rules for preparing berries

In order for the rowan drink not to be bitter, the berries must be collected after the onset of frost. Minus temperature contributes to the concentration of the maximum content of sucrose in fruits. If it was not possible to collect berries during this period, it can be kept in the freezer for a day.

To make wine, you can use any variety of mountain ash, wild or cultivated. The higher the level of sucrose in the fruit, the tastier the drink will be.

Important! Mountain ash is not a very fleshy and juicy berry, so it will take approximately 4 kg to make 1 liter of an alcoholic drink.

Before harvesting the must, the fruits must be removed from the twigs. It is not necessary to wash them.

The easiest recipe for homemade red rowan wine

This is a traditional recipe for homemade rowan wine, for which you will need the following products:

10 kg of rowan berries;
4 liters of water;
2.5 - 3 kg of sugar;

The process of making a drink consists of the following steps:

Place the peeled berries in a container and pour boiling water over it. After a third of an hour, pour out the liquid and scald the mountain ash with new boiling water. When another half an hour has passed, drain the water.
Pass the heat-treated fruits with a wooden rolling pin, meat grinder or just hands.
Squeeze out the liquid from the resulting berry mixture through gauze.
Move the squeezed gruel into an enamel saucepan or plastic bucket, pour hot water over it and mix thoroughly.
After 4-5 hours, when the mass reaches room temperature, pour it with the liquid squeezed out in the third step. Add 1.5 kg of granulated sugar and ammonium to the product.
Stir the resulting mixture, tie the neck with gauze and leave the container in a dark place for several days. The product must be stirred every day.
When signs of fermentation appear, such as foam, sour smell and hiss, the mixture will need to be filtered with a gauze cloth.
Mix the liquid with the rest of the sugar, pour into a fermentation container and put on a medical glove with a hole in the finger made by a needle. Wine should fill two-thirds of the container.
Place the product in a dark room.
A month later, when the fermentation is over, drain the liquid into a clean container through a thin tube. Remove sediment.
Close the product tightly with lids and store in a cool place for the next few months.
The finished drink is drained again through a straw and bottled. Close them with corks and leave them for storage in the refrigerator or basement.

Homemade red rowan and apple wine

To make homemade wine from mountain ash and apples, you will need the following components:

2 kg of rowan berries;
1 kg of apples;
3 kg of sugar;
2 liters of water.

How to do:

Grind rowanberries and chopped apples in a blender.
Place the resulting mixture in an enameled steel pan, pour water and add 1 kg of sugar. Mix the product and cover with gauze.
Leave the wort in a dark, warm place for a week, remembering to stir daily.
Filter the mixture, squeeze the cake. Pour the liquid into the fermentation containers and close them with water seals.
After a week, add syrup from water and 1 kg of sugar to the drink.
After another week, repeat this action with the rest of the sugar.
When 2-2.5 months have passed, drain the wine from the sediment and place in the cold.
After 3 months of fermentation, again drain the drink from the sediment.

Rowan wine at home: a recipe with raisins

For a recipe for homemade wine from red rowan and raisins, you will need:

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

Manufacturing steps:

Process the berries with boiling water, as in the first recipe.
Grind fruits in a blender.
Squeeze out the juice from the mixture with gauze.
Transfer the cake to a saucepan, pour boiled water and stir.
After 3 hours, add the juice squeezed out at the third stage, 1.5 kg of sugar and raisins to the wort, stir.
Cover the container with gauze and move to a warm place.
After 3-4 days, filter the liquid and remove the cake.
Mix the product with the remaining sugar and pour into jars. Put water seals on their necks.
Put the containers in heat for 2 months.
Filter the drink again and pour it into clean containers. Place the product in a cool place for 2 months.

Recipe for sweet rowan wine at home

This is a simple recipe for sweet homemade rowan wine. For him you will need:

1 kg of rowan berries ("Pomegranate", "Liquor" or "Burka");
1 liter of sugar syrup (20%);
10-15 g of yeast;
0.35 l of alcohol;
Ammonium chloride (0.3 g per 1 liter of wort).

How to cook:

Mash the berries with a rolling pin.
Add sugar syrup, ammonium and diluted yeast to the resulting gruel.
Leave the must in a warm place for a week.
Add alcohol to the fermented product.
Leave the drink in a cool place for 8 months.

Homemade rowan and grape wine

Ingredients:

10 kg of mountain ash;
4 kg of sugar;
0.35 kg of grapes;
4 liters of water.

Manufacturing steps:

Grind the rowan treated with boiling water in a blender.
Squeeze out the liquid from the mixture with gauze.
Crush the grapes and squeeze the juice from them.
Place the fruit cake in a saucepan, add water and stir.
After 3-4 hours, add the juice squeezed from the fruit and 2 kg of sugar to the mixture.
Cover the container with gauze and place in heat.
After a few days, strain the product and get rid of the cake.
Add the remaining sugar to the drink, stir and pour into jars. Put water seals on the necks of the containers.
Leave the wine in a warm place for 2-3 months.
Strain the liquid again and pour into clean bottles. Close them with corks and leave in a cool place for 2 months.

Making fortified rowan wine at home

8 kg of mountain ash;
6 liters of water;
2 l brandy;
3 kg of sugar;
Diluted yeast.

How to do:

Pour crushed berries with water.
Add 1 kg of sugar and diluted yeast.
Cover the product with gauze and leave for 4 days.
Separate the liquid from the cake, add another 1.5 kg of sugar, stir and leave for a week.
Pour the remaining sugar into the drink and let it ferment.
Drain the resulting wine from the sediment into clean containers.

Rules for storing homemade rowan wine

You can store homemade wine:

in a barrel;
in the bottle;
in the bank.

If you keep a drink in the apartment, you should provide the appropriate conditions for this. It is best to leave it in a special wine cabinet. If not, then alcohol must be placed in a dark place with a moderate level of humidity.

Conclusion

Rowan wine at home is an excellent drink. Subject to all the rules of preparation, the product will turn out tasty and almost without notes of bitterness.

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

Among all the goodies listed, one of the best preparations can be homemade rowan wine, the benefits and dangers of which I want to talk about below.

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

Advantages

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

Flaws

The use of rowan wine is strictly contraindicated for people:

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

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

Red rowan wine recipe without yeast

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

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

Manufacturing process

We cut rowan berries from bunches, removing debris and spoiled fruits. Then we thoroughly wash them with cold running water, after which we put them in a capacious bowl and completely fill the fruits with boiling water for about half an hour.
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 the state of gruel with a wooden rolling pin or twisting them through a meat grinder with a fine nozzle.
The resulting mass is carefully squeezed through gauze, trying to squeeze the juice as much as possible.
We spread the squeezed pulp into an enameled container and add water preheated to 75-80 degrees there.
Stir the mixture thoroughly, then cover the container with a gauze cloth. We allow the mass to infuse for approximately 4.5-5 hours until the wort cools naturally to room temperature.
After this period, we add previously squeezed berry juice to the must, half of the total mass of sugar and unwashed raisins or crushed fresh grapes.
Stir the mass well and again cover the container with a gauze cloth in order to avoid insects. We send the wort to a dark, windproof room with a stable temperature of 20 to 24 degrees.
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 occur (the presence of a sour smell, hissing and the appearance of foam), we filter the fermented mass with a gauze filter.
We mix the purified liquid with the remaining granulated sugar, after which we pour it into a fermentation vessel. We fill the fermentation tank with a maximum of 75%, since we need free space for foam and carbon dioxide.
We install a hydraulic lock on the neck of the container and send the wort to ferment in a dark, dry place with a temperature of 20 to 28 degrees.
We infuse young wine for several weeks until the fermentation process is completed. You can determine the end of fermentation by several signs: the water seal stops emitting carbon dioxide, the liquid noticeably brightens, a visible precipitate forms at the bottom of the container and a noticeable sour smell appears.
Carefully pour the alcohol into a clean vessel, trying not to stir up the precipitate that has formed. This is easy to do with a thin silicone hose or tube, after placing the fermentation tank at a height of half a meter from a clean vessel.
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.
Ready alcohol is again drained from the precipitate formed, then cleaned through a gauze and cotton filter.
Pour rowan wine into glass containers up to the very neck and tightly cork with corks or nylon lids.
We return the alcohol to its former cool place and let it ripen for another couple of weeks.

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

Recipe for Red Rowan Wine and Apple Juice

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

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

Sweet notes of fruit and tart, bitter shades of berries are perfectly intertwined and produced amazing homemade alcohol, worthy of taking pride of place at any festivities.

List of Required Components

Manufacturing process

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

Red rowan wine recipe video

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

Part 1 "Preparation":

https://youtu.be/0YURA6xaIiU

Part 2 "Fermentation, filtration, tasting":

https://youtu.be/qunJNrh7fJg

Useful information

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

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

Good luck and new discoveries in the field of winemaking!

Rowan is a tasty and healthy berry. Its fruits contain many vitamins, sugars and acids. For example, mountain ash contains a lot of vitamin C and P. But due to its strong bitterness and astringency, it cannot be eaten in its pure form. At the same time, berries are 80% water. Therefore, they are great for making a variety of drinks. Rowan wine is the best option.

Rowan wine has a bright taste and amazing aroma. It preserves all the most useful from fresh berries.

Features of the collection and preparation of berries

There are several points to consider when picking and preparing berries for homemade rowan wine.

Wine can be made from both domestic and wild rowan.
In order to get the most intense drink in winemaking, Pomegranate, Liquor or Burka varieties are used.
Berries are best picked in autumn after the first frost. Frozen rowan is more sugary. But if there is no time to wait, the raw materials can be frozen in the freezer (3-7 hours), and then thawed at room temperature.
In the process of making homemade wine, you should use clean utensils and appliances.
Rowan before laying in the must do not wash. The white coating on the surface contains yeast that causes the fermentation process. Dust will settle to the bottom when settling and it will be easy to filter it.
In late autumn, the fruits contain little natural yeast. For this reason, raisins or special wine yeast must be added to the must.

Rowan can be mixed with currants, apples or cranberries. Other berries and fruits are not recommended.
The taste of the finished drink largely depends on the process of preparing raw materials for wine. By following these recommendations, you can be sure of the quality of the future drink.

Classic recipe

To make rowan wine at home, you need simple ingredients. Composition and correct proportions:

rowan - 10 kg;
water - 4 liters;
granulated sugar - 3 kg;
raisins - 150 grams.

Step-by-step sequence of actions

The process of making wine consists of stages following one after another.

1. Wipe the mountain ash with a clean cloth or gauze from strong contamination, if any. Place the berries in a saucepan and cover with boiling water. After 20 minutes, drain the water and again pour over the raw materials with boiling water. After half an hour, drain the liquid again. It won't be useful in the future.

2. Mash the steamed berries with a meat grinder or rolling pin. You can use your hands.

3. Using gauze, squeeze the juice from the mashed mountain ash.

4. Put the resulting pulp into an enamel pan. Pour hot water (70–80 °C) into the raw material. Mix all components thoroughly and leave for 5 hours to cool to room temperature.

5. Pour the rowan juice prepared a little earlier into the cooled wort. Pour 2 kg of sugar and two handfuls of unwashed raisins there.

6. Mix the ingredients thoroughly. From above, tie the container with gauze and place for 2-3 days in a dark room with a temperature of 18 to 25 ° C. Stir the mixture well once a day.

7. When the fermentation process has begun, filter the contents of the container through gauze. Fermentation is identified by hissing, foaming and sour smell.

8. Pour the rest of the sugar into the fermented liquid and mix well. Pour the must into a fermentation vessel. Fill should be 75% of the total volume. Free 25% is required for foam and carbon dioxide. From above, install a water seal or a medical glove with one small hole in any finger.

9. Put the fermentation tank in a dark place with a temperature ranging from 18 to 28 °C for several weeks.

10. After the completion of the fermentation process, drain the wine from the sediment into another container using a thin tube. This moment comes when bubbles cease to form, the glove has deflated, sediment has formed at the bottom, and the liquid itself has brightened.

11. Then you need to evaluate the taste of wine. Sugar can be added if desired. You can also make fortified wine at this stage. To do this, vodka or alcohol is added to the drink - 3–15% of the total volume of young wine.

12. In the event that sugar was added, a water seal is installed on the container again.

13. Pour the fermented wine into the bottle to the top and cork tightly. Move the container to a cool place with temperature values from 5 to 16 ° C for 3-4 months.

14. Drain the finished wine from the sediment, bottle it and close it tightly with corks.

The result is about 5 liters of delicious homemade drink. A simple recipe for rowan fruit wine will appeal to many winemakers. The sweet and sour taste of the drink will not leave anyone indifferent. For medicinal purposes, it is recommended to use it in small doses.

Red rowan wine is stored in the basement or in the refrigerator. It is better to place the bottles in a horizontal position.

Benefit and harm

The medicinal properties of the plant have long been known. Wine from rowan fruits is useful for:

improvement of metabolic processes;
increase immunity;
normalization of blood microcirculation;
stimulation of the heart;
fight against avitaminosis;
recovery after physical and mental overstrain;
treatment of diseases of the gastrointestinal tract.

Also, red rowan wine has choleretic, diaphoretic and diuretic properties. Useful substances found in fruits have a beneficial effect on the reproductive system. Wine is often used in cooking and added to various cocktails. Dishes containing mountain ash contribute to the removal of toxins, toxins and lower cholesterol.

The use of mountain ash increases the endurance of the body with a lack of oxygen. Therefore, drinks from it are recommended to people living in the mountains, climbers and divers.

But it should be borne in mind that rowan wine is contraindicated in hemophilia, increased blood clotting, high acidity, as well as problems with the heart and blood vessels.