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Culinary wine made from red rowan berries. Original drink - rowan wine at home

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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:

  1. 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.
  2. 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.
  3. Squeeze the juice out of the prepared porridge-preparation through cheesecloth.
  4. What is left after spinning, put in a saucepan and pour boiling water over it.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

  1. 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.
  2. 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.
  3. 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.
  4. We carefully squeeze the resulting mass through a gauze cloth, trying to squeeze out the juice as much as possible.
  5. Put the squeezed pulp into an enamel container and add water preheated to 75-80 degrees there.
  6. 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.
  7. After this period, add previously squeezed berry juice, half of the total sugar weight and unwashed raisins or crushed fresh grapes to the wort.
  8. 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.
  9. We insist the product for at least three days, stirring it daily with clean hands or a wooden spoon.
  10. When the first signs of fermentation appear (the presence of a sour smell, hissing and the appearance of foam), filter the fermented mass using a gauze filter.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. We taste the drink and, if desired, add sugar to add sweetness or high-quality vodka (medical alcohol) to make fortified wine.
  16. We tightly seal the vessel with a lid and transfer it to a cool place with a temperature of 6 to 15 degrees.
  17. Let the alcohol ripen for 3.5-4 months.
  18. We again drain the finished alcohol from the formed sediment, then we clean it through a gauze and cotton filter.
  19. We pour rowan wine into glass containers to the very neck and tightly cork with corks or nylon caps.
  20. We return the intoxicating drink to its former cool place and let it ripen for another couple of weeks.

Rowan (Latin Sórbus) is credited with many useful properties. In traditional medicine, it is used as a diuretic, multivitamin and hemostatic agent; in the folk - to lower blood pressure, as a choleretic agent, a medicine 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.

Pure 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 turns out to be very tart and with tangible bitterness. However, long-term aging does its own thing - the bitterness goes away, and the 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 liqueur) and fortified ones - for table wines it is better to use special varieties of mountain ash, which contain a lot of sugar and less tannins. However, for beginners, we advise you to make any wines dessert or liqueur - so the likelihood of spoiling the drink is minimal.

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

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

Red rowan wine recipe

Important! To get started, familiarize yourself with the recipes for cooking and wines - they describe the fundamental canons for making fruit and berry wines. Let us recall the main stages of making fruit and berry wines:

  1. Preparation of fruits and berries.
  2. Juicing.
  3. Juice research.
  4. Flavoring, juicing and wort preparation.
  5. Arrangement for fermentation.
  6. Wort infection with yeast fungi.
  7. Vigorous fermentation.
  8. First filtration and overflow.
  9. Quiet fermentation and wort care.
  10. Second and subsequent pouring of wine.
  11. Maturation and aging of the drink.
  12. Cleaning, clarification and preparation for bottling.
  13. Filling.
  14. Storage.
  15. Treatment of vices and diseases of wine.

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

Preparing rowan and extracting 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 clear the mountain ash from 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 over again - after 30 minutes, drain again. That's it, the berries are ready to extract juice from them.

So, to get wine from red mountain ash, you first need to extract juice from the fruit. To do this, berries scalded with boiling water or ordinary fruits of home varieties need to 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 cheesecloth or a fine sieve, whichever is more convenient for you.

In principle, the pulp can be poured with hot water (70-80 o C) and after a few hours mixed with the extracted juice, but we do not recommend doing this - there are a lot of polyphenolic substances and pectins in the pulp, so nothing good will come of it. However, if this does not scare you, and you use, for example, Crimean mountain ash, you can try to dilute 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 efficiently separate the juice from the mash and completely infest the wort with yeast. Place the prepared wort under cheesecloth for 2-4 days in a dark, warm place (18-25 ° C) and after signs of fermentation appear (hissing, sour smell, the formation of a dense cap of the pulp). After that, squeeze out the fermented juice and put it on a quiet fermentation.

Wort preparation, infecting it with yeast

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

For making up 100 liters of wort for making 80 liters(120 bottles) red rowan wine

As you can see, the table shows calculations for a large amount of wine, and the calculation is made exclusively for the separated mountain ash juice. It is very convenient - collect any amount of mountain ash, squeeze the juice out of it and then simply count the amount of the remaining ingredients according to the table.

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

To make a sourdough 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 culture in a warm place for 3-4 days and then, if fermentation has begun, add it to the prepared wort.

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 for each liter of wort in several steps. After our wort has fermented vigorously for 3-4 days, it must be filtered and poured into bottles for quiet fermentation, filling them by ¾ of the total volume.

Quiet fermentation of red rowan wort

After pouring, a water seal should be installed on the bottle (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). Bottles should be placed in a dark, warm place (18-28 ° C) and left alone until fermentation stops - the water seal does not let bubbles for 1-2 days or the glove deflates, the wine has brightened and a sediment has formed.

At the same time, if the fermentation is greatly weakened, which can be tracked by the intensity of the release of the 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. Do not forget to reinstall the odor trap.

Pouring and ripening of mountain ash wine, storage

After the end of fermentation, drain the red rowan wine from the lees 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 of the period, the drink is again drained from the sediment and bottled, which in the future must be stored in the refrigerator or basement. As practice shows, rowan wine is completely clarified after a year of storage, and then the bitterness leaves.

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-mountain ash wine is no different from classical winemaking. First, we compose the wort using the following tables:

For making up 100 liters of must from a mixture of red rowan and apples for the preparation of 80 liters (120 bottles) of rose apple-mountain ash wine

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

For making 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 grape 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 juice from them and add juice from sweet and sour apples to it. Then add half of the sugar, the required amount of water and other ingredients, and then everything is according to the classics: vigorous fermentation for 3-4 days, overflow, quiet fermentation for about a month under a water seal with the remaining sugar added, overflow, settling in the cold, storage ...

So, now you know how homemade wine is made from red rowan and apples, 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 to be no higher than 11-14%, but this is enough to break away. Drink in moderation and wisely!

In late autumn, with the first snow and frost, you can see the attractive red rowan fruits. Most people believe they are not edible and are for decorative purposes only. In fact, rowan is very healthy and nutritious. Fruit drinks, jam and delicious homemade wine are made from it.

Useful and medicinal properties of red rowan berries

In medicine, not only the berries of the plant are considered useful, but also the leaves and bark of the plant. In order for mountain ash to bring maximum benefits, each type of raw material must be harvested at different times. Say the bark is best cut in mid-spring, berries after the first frost, and leaves in summer. Red mountain ash is indispensable for urolithiasis, it is an excellent hemostatic agent.

It should also be mentioned that rowan berries contain a huge amount of useful elements and vitamins, such as:

    zinc, magnesium and silicon;

    iodine, manganese;

    folic acid;

    vitamins A, B, C, E.

Thanks to this balanced composition, with the help of red rowan you can:

    restore the body after an illness;

    cleanse the body of toxins and toxins;

    improve immunity;

    lower the temperature during a cold.

In addition, mountain ash has an excellent diuretic effect. The juice from its fruits is useful for diseases of the kidneys, liver, and hepatitis.

The benefits and harms of mountain ash wine, cooking at home, contraindications

Homemade mountain ash wine does not contain preservatives and chemicals, so it is not only safe, but even beneficial for the body. Like any other alcoholic drink, you should not get carried away with such wine, it will not do the good. The drink can be consumed by almost everyone, however, it is better not to even try it for people who suffer from poor blood clotting and hemophilia.

The drink as a whole has a pleasant, slightly tart taste with bitterness. At home, you can quickly make mountain ash wine. The benefits and harms of this drink are not known to many. Its main value lies in the regulation and restoration of metabolic processes in the body. Rowan wine is recommended to be consumed in the presence of:

  • obesity;

    blood pressure;

    lack of vitamins;

  • rapid fatigability.

Usually, housewives use the standard method to make rowan wine at home. A simple recipe includes thermal processing of berries. To do this, they are simply poured with boiling water, and left for 20 minutes. After that, the mountain ash is kneaded well with your hands. The resulting gruel is placed in cheesecloth and squeezed out the juice.

Rowan pulp is diluted with water and placed in a warm place for fermentation. Sugar is added to the wine gradually. It is best to pre-prepare sugar syrup from it. The drink should ferment for about a month.


When to pick rowan berries for making wine drinks, is it possible in winter?

Any housewife will be able to prepare a nice tart red rowan wine. Its recipe is simple, but in order for the drink not to taste bitter, you need to know exactly when it is best to harvest the fruits. It is recommended to do this in late autumn after the first frost.

The fact is that with the arrival of frost, the amount of sugar in the berries reaches a maximum. If the berries were picked earlier, before frost, they just need to be put in the freezer for a while.

You can pick berries even in winter, if they look great and have a pleasant sweet taste. If the mountain ash has survived, why not do it in the winter months. Wine can be made both from wild varieties of mountain ash and from cultivated varieties.

How to make mountain ash wine with raisins without yeast - a simple, detailed step-by-step recipe

Many housewives prefer to use raisins when making red rowan wine. To do this, you need to prepare:

    5 kg of rowan berries;

    1.5 kg of sugar or sugar syrup;

    100 g raisins;

Wine is prepared as follows:

    Rowan is softened in a grinder to the state of gruel, juice is squeezed out of it.

    The rest of the berries are poured with boiling water and cooled, then juice and raisins are added to the mixture.

    The resulting substance is poured into a bottle with a wide neck, covered with gauze, and left in a warm place for 3 days, stirring constantly.

    When the mixture acquires a sour smell, you need to strain it and pour it into bottles through a funnel with a filter.

    On the neck of each bottle, you will need to wear a commercially available water seal or a regular rubber glove, which you can buy at the pharmacy.

    In the glove, you need to make a small puncture for the gas to escape.

After a while, usually 7-8 days, it will be possible to notice how the glove has dropped, the gas no longer comes out of the bottle, and a sediment has formed at the bottom. If this happens, the wine is carefully poured into another bottle with a narrow neck, tightly closed with a cork and placed in a dark place for 3 months. After the allotted time, the wine is poured again to get rid of the sediment. The result is a clean and delicious intoxicating drink.

The best homemade drink made from red mountain ash, blackberry and apples with honey instead of sugar

Rowan wine with the addition of various fruits is very popular. Apples are most often used for these purposes, because they are the most affordable. As the main ingredient, you can use not only red mountain ash, but also black chokeberry, mixing them in equal proportions.

As for the method of preparing the drink, it practically does not differ from the previous recipe, except that after preparing the wort, apple juice is added to the drink along with rowan juice.

To improve the taste of the drink and make it even more useful, natural honey is used instead of sugar. Homemade red rowan and honey wine is very healthy. The fact is that honey does not undergo heat treatment, which means that it retains all its useful properties. Besides, unlike sugar, honey is better absorbed by the body and does not increase body fat.


How to put mountain ash wine with grape sourdough - stages of preparation, proportions for 2 liters

It is well known to many that yeast is the best helper for making wine drinks. Often housewives prepare a sourdough in advance, which helps the wine to ferment faster, and in general the process goes better. The main thing to remember is that the starter culture must be kept in the refrigerator and used no later than 10 days after preparation.

For its preparation, it is better to use homemade grapes, not store-bought grapes. The product from the supermarket is always processed with special means that help the fruit to be stored for a long time, only this method of processing negatively affects the quality and quantity of yeast.

Sourdough or wine yeast is added to the ready-made raw material before bottling the drink. To correctly calculate the required amount of sourdough, you need to determine the total amount of sugar and juice. Usually, 3% of the sourdough from the total amount of wine is added to wine. If the volume of the drink is 2 liters, then the amount of sourdough is about 60 g.


How to make a fortified drink with alcohol or vodka from mountain ash and apple juice with your own hands?

To make the drink strong, you can add alcohol or vodka to it. This is perhaps the easiest way to make a hoppy drink that many beginners use. Alcoholization of wine is simple.

It is necessary to add a little vodka or alcohol to the wort, which has been fermenting for several days, and put the drink back to ripening. At the same time, at the stage of making the wort, you can add a little apple juice to it to make the taste of the wine even more pleasant.

This red rowan wine at home has several advantages:

    ease of preparation;

    environmental friendliness;

    low cost of ingredients;

    ideal for home use.

It should be borne in mind that it is unacceptable to add various alcoholic tinctures, cognacs, whiskey and brandy to the wort. The fact is that these spirits have a certain aroma that can change the taste of mountain ash wine, and sometimes even spoil it.

As you can see, making delicious and healthy red rowan wine is not difficult. A drink made at home does not contain harmful substances, which means that it can be safely served on the festive table. Each time you can change the taste of the drink by adding different ingredients such as grapes, apple juice, honey. The taste qualities of an alcoholic drink will only improve from this, the wine will become more useful and nutritious.

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

Tips before starting

    Use only fresh apple juice. The juice from the store will not go.

    Do not store rowan wine for more than 2 years.

    It is advisable to use frozen mountain ash.

    If the wort is too thick, add a little water.

    Timely remove the wine from the lees.

Classic red rowan wine

Ingredients

    Ripe mountain ash - 10 kg

    Water - 4 l

    Sugar - 2-3 kg

    Raisins (unwashed fresh crushed grapes) - 100-150 g

Cooking method

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

    Red mountain ash contains many tannins that make the wine tart. Heat treatment partially eliminates this disadvantage.

    Now we need to crush our berries in any way possible, but do not do it with a mixer, otherwise the seeds can give unnecessary bitterness to the drink.

    From the resulting mass, squeeze the juice through a filter (any thick, clean cloth or gauze in 4 layers will do).

    Place the squeezed pulp in an enamel pot 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 down to room temperature.

    Now pour in the squeezed juice and half the sugar (1.5-2 kg), two handfuls of raisins or fresh unwashed crushed grapes. Raisins are needed to activate fermentation with wild yeast.

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

    If signs of fermentation (foam, hissing, sour smell) appear, filter the wort through a filter.

    Mix the fermented juice with the remaining sugar, pour into a fermentation container, install a water seal or a medical glove with a hole on the neck. Fill the bottle 2/3 its volume, leaving room for foam and carbon dioxide. Transfer the container to a dark, warm (18-28 ° C) place and leave for several weeks.

    After the end of fermentation (the water seal does not let bubbles for 1-2 days, the glove deflated, a sediment appeared at the bottom, and the wine lightened) drain the young red rowan wine from the sediment through a thin tube into a clean container.

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

    After that, drain the finished wine from the sediment again, pour it into bottles and close it tightly with corks. Store in a basement or refrigerator.

Apple Juice Recipe

Ingredients

    Red mountain ash - 3 kg

    Water - 5 l

    Fresh apple juice - 3 l

    Sugar - 2-3 kg

    Raisins (crushed unwashed grapes) - 50-100 g

Cooking method

    Prepare the mountain ash as in the previous recipe.

    In an enamel saucepan or plastic bucket, combine the mountain ash, warm (18-29 ° C) water, half the sugar and apple juice. Add raisins (fresh grapes), then stir well.

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

    If foam, hiss and a characteristic fermentation odor appear, filter the wort through cheesecloth.

    Then drain the juice into the fermentation tank, add a second portion of sugar and install a water seal or a punctured medical glove. 25% of the container volume should remain free.

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

    After 25-40 days, the water seal will stop gurgling (the glove will fall off), the wine will brighten, and a sediment will appear at the bottom.

    Drain the wine from the sediment into another clean container, close the container 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.

    Pour rowan wine into storage bottles and seal tightly. In a cool dark place, the drink can be stored for several years.

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