Inconspicuous at first glance berries chokeberry(chokeberry) is actually an excellent raw material for compotes, preserves, jams and other preparations for the winter. Black Rowan widely used in medicine, due to its healing properties, as well as in winemaking. Aronia wine - delicious and healthy drink which is easy to prepare at home.
Aronia berries begin to sing at the end of August, but they are not yet mature enough to make wine. You need to collect chokeberry in late September - early October. After the first frost, it will become soft and less tart, and when crushed, it will release juice of a rich ruby color.
Chokeberry has a low sugar content, so dry wines from it are not very tasty, sour and tart. It is better to make dessert - with the addition of sugar. The berries are not washed before cooking to preserve the wild yeast that is on their skins. If for some reason berry must from chokeberry does not wander, a handful of unwashed raisins are added to it.
Beginning winemakers should be aware that metal utensils are not suitable for making wine. Can be used wooden barrels, glass jars or food grade plastic containers. Be sure to purchase a water seal of any design or a medical glove in which you will need to make a small hole.
Simple step by step wine recipe
Due to the low sugar content of chokeberry (up to 9%), the wine turns out to be low-alcohol (no more than 6 degrees) and is poorly stored. Therefore, it is better to add sugar to the drink. For Warranty natural fermentation you can add unwashed raisins to the wort.
Ingredients:
- 5 kilograms of berries;
- 1 kilogram of sugar;
- 1 liter of water;
- 50-100 grams of unwashed raisins (optional).
1. Preparation of the wort.
In an enameled basin, knead the chokeberry with clean hands, trying not to miss a single berry. Pour half a kilogram of sugar into the rowan mass and stir until it is completely dissolved. Add raisins if desired.
2. Active fermentation of the must.
Cover the bowl with gauze and put in a warm place for 3-7 days. At a temperature of 18-26 degrees Celsius - optimal for fermentation, during the first day, hissing will begin, foam and a sour smell will appear. The fermented mass must be stirred several times a day so that mold does not form on its surface.
3. Straining the juice and working with the pulp.
When the pulp has separated from the juice and completely surfaced, it must be collected by hand and squeezed out. You can use the press. Cake is still needed, it needs to be folded into another container. Strain all the juice through a fine sieve or gauze.
Pour the cake with the remaining sugar (500 grams). Add warm water (1 liter), mix and cover. Leave for five days in a warm room. Every day you need to mix the wort and drown the surfaced pulp.
4. Installation of a water seal.
Pour the strained juice into a fermentation container. It is better to use a ten-liter jar, then there will definitely be enough space for another portion of juice obtained from reuse cake, and the foam that will form during fermentation. Put on a water seal or glove (with a pierced finger), and put the bowl in a warm place.
5. Obtaining a second portion of juice from the cake.
After five or seven days of infusion, strain the new juice through a colander. It is not necessary to squeeze the pulp - this can spoil the quality of the juice, make it cloudy. More cake is not needed, it no longer contains useful substances.
6. Connection of juices of the first and second extraction.
Remove the water seal (glove) from a ten-liter jar with the first juice. Add second juice. Shake the container to mix the liquids. Return the shutter (glove) to its place.
7. Slow juice fermentation.
The fermentation process lasts 30-50 days. Its completion is indicated by the absence of bubbles in the water seal for two or three days in a row (glove drop), the presence of a dense sedimentary layer. The very young wine from chokeberry becomes much lighter.
If, after 50 days, the wine has not fermented, it must be drained into another clean container from the sediment. To do this, it is better to use a thin hose or tube from a dropper. And keep under a water seal until it completely ferments. If this is not done, blackberry wine will be bitter.
After fermentation is completed, the drink must be drained from the sediment into another container, tasted. If required, add a little sugar, and then hold for another week under lock. You can add vodka or diluted with clean water ethanol– 2–15% of the volume of the prepared drink. Get fortified wine. It is tougher, but keeps better. Close the finished wine from chokeberry with a regular lid and take it to the cellar.
8. Maturation and storage of wine.
In a cellar or other cool place with a temperature of 6-16 degrees Celsius for 4-6 months, chokeberry wine will fully ripen and improve the taste. Periodically, as sediment accumulates, it must be drained through a tube into a clean container. Fully clarified and settled drink can be bottled.
If chokeberry wine is kept in a refrigerator or cellar, then its shelf life will increase to 3-5 years. The fortress of wine can reach 10-12 degrees, when fixed with vodka - 14-16 degrees.
Often the wine is very rich and sharp. To get a lighter and more pleasant drink, many winemakers use this particular recipe. Moreover, with double squeezing of the pulp, more useful substances enter homemade wine from chokeberry.
Aronia lowers blood pressure, so it will be useful for hypertensive patients to use wine made from it, but in moderation, but people suffering from gastritis, ulcers and increased blood clotting should treat it with caution.
In October, when chokeberry ripens, do not miss the opportunity to make wine from it. You are guaranteed to like it.
Is it possible that homemade wine is not only tasty, but also healthy, with unique healing properties? Yes, if you cook it from chokeberry, in other words, from chokeberry. This tart berry strengthens blood vessels, lowers cholesterol, normalizes blood pressure, improves immunity and removes radionuclides from the body. Therefore, by adopting a simple yeast-free chokeberry wine recipe at home, you will perfectly combine business with pleasure - cook a heady rowan drink and delicious medicine at the same time.
In our area, chokeberry is often found, so I have prepared wine more than once according to different recipes. Raw materials are quite affordable, and the technology of preparation is simple. Compotes and juice from chokeberry in our family are loved, but still they have a very specific taste. But wine, taken in small quantities, for prevention various diseases, went very well.
Especially helps to cleanse blood vessels and reduce pressure daily intake house wine from chokeberry 1 tablespoon half an hour before meals (3-4 times a day). The main thing is not to get carried away and not drink more than 100 g per day. The process of cleansing the vessels will go very actively, and this can cause a headache, but we do not need such a reaction.
Enriching wine various additives you improve its taste. I draw your attention to the fact that all the recipes below do not contain yeast in the ingredient list. They are partially replaced by raisins, which contain yeast organisms. Also, the skin of rowan fruits is covered with wild yeast, which also contributes to fermentation. Therefore, it is not recommended to wash the berry before preparing the drink.
When chokeberry is harvested for wine
We have a lot of fruit trees and berry bushes in our dacha, and chokeberry grows. But wild-growing mountain ash is quite suitable for making wine. Just keep in mind that wild berries can be very bitter. Although it ripens in August, but its beneficial features accumulates only by September-October.
After the first frost, excess bitterness leaves the fruit, so this optimal time to pick berries. When the mountain ash ripens to the desired condition, dark red juice is easily released from it when pressed. Well, if the day turned out to be dry and sunny. Immediately after the rain, it is better not to stock up on mountain ash - natural yeast will be washed off the berries, and the wine may not work out.
It’s also not worth it to delay the collection too much - frozen berries will not ferment. Personally, I pick aronia in October, after the first frost. I carefully cut off the tassels with berries with garden shears, and then separate the mountain ash from the stalks.
Dishes for picking berries should be enameled or glass. You can take plastic, but if the material is of poor quality, then this will badly affect the taste of the drink. Do not take aluminum or copper utensils - they cause oxidation of the berries.
Then I sort out the fruits, remove the rotten, pecked by birds and unripe, greenish ones. After all, only the best berries are needed for wine, then it will be amazingly tasty.
And now that we have collected the chokeberry, let's take a closer look at how to make amazingly tasty and fragrant home-made wine.
Homemade chokeberry wine: a simple recipe
Consider classic recipe without yeast. The drink is moderately sweet, with a delicate taste and aroma. Its fortress is small - 10-14 degrees.
Ingredients:
- 5 kg chokeberry berries
- 2 kg of granulated sugar (calculation: at least 1 glass of sugar per 1 kg of fruit)
- 50 g raisins (not washed)
- 1 liter of water (pure spring or boiled and cooled)
Cooking
- We immediately put the collected and sorted ripe berries of mountain ash into processing. Do not wash rowan! Weigh the berries to calculate the amount of sugar and raisins. Pour them into an enameled or glass dish, knead thoroughly with a wooden rolling pin or hands. Make sure that each fruit is mashed.
- Now all this puree is poured into a large container with a volume of about 10 liters (or more). Pour half a liter of warm water (temperature not higher than 30 degrees Celsius). Pour 1 kg of sugar, mix gently with a wooden spatula. Add a handful of unwashed raisins. Let's mix everything again.
- We cover the wort with gauze, put in a warm and dark place for seven days. Twice a day - in the morning and in the evening - stir the puree so that it does not become sour or moldy.
- After a week, the juice will separate well from the pulp. First, carefully take out the pulp, squeeze it through gauze (you can pass it through a press). Do not throw away the leftover cake, you will still need it.
- Now let's get to the juice. We mix the juice in a bowl with the squeezed from the pulp, then pass everything through the filter (sieve or clean gauze folded in several layers). Pour the juice into a fermentation container. A large bottle or jar will do. We put on top a water seal or a pharmacy glove with a pierced finger. We put in a dark place. Wine fermentation begins.
- On the same day, pour the squeezed pulp with the remaining warm water(half a liter), add sugar (1 kilogram), mix everything well. Cover with gauze, leave in a warm place for a week too. We mix the contents every day.
- After seven days, we filter the pulp through a sieve or cheesecloth, it is not necessary to squeeze it hard. Pour this liquid into the bottle, after removing the water seal (or glove) from it. Gently mix, slightly shaking the bottle, then put on the water seal again. Throw away the rest of the pulp.
- Now you need to filter the wine every two days, pouring it into another clean dish through a thin rubber hose (you can take a tube from a dropper). We put on a glove or a water seal, leave to wander further. And we do this until the rapid fermentation process stops completely, and there is no sediment left in the wine. It will become a clear, rich ruby color.
- Now let's prepare clean bottles. Strain the wine through cheesecloth, bottle up to the very neck. Cork, put in a dark cool place for final ripening. This process usually takes 2 to 4 months.
- Then, if desired, you can once again strain the wine, pour into clean bottles, close and send for storage. Fragrant and healthy drink is ready to drink! And you can store it for about 5 years at a temperature not higher than 18 degrees.
To clearly see how easy it is to make wine from chokeberry at home, this interesting video will help you.
Having mastered the wine recipe step by step, you can safely experiment by adding other ingredients. I want to tell you about my favorite recipes for blackberry wine with additives.
Homemade chokeberry wine with cherry leaves
In the autumn, when we collect the chokeberry, the cherry no longer pleases us with its berries, its period has passed. But we can give the rowan drink an exquisite flavor by adding cherry leaves.
Ingredients:
- 3 kg chokeberry berries
- 500 g sugar
- 0.5 l of clean water (boiled and cooled or spring)
- Large handful of cherry leaves
- Small handful of unwashed raisins
How to make aromatic wine
- We sort out the berries of chokeberry collected on a clear sunny day, get rid of dry and rotten fruits. We clean from leaves and various debris. I do not wash the berries themselves.
- Collected fresh leaves cherries, on the contrary, are washed well. Then spread on a towel and dry. The leaves should be green and elastic.
- We put the berries in a clean glass or enameled container, knead well with our hands or a wooden mortar. Then pour sugar into it, add cherry leaves, a handful of unwashed raisins.
- Add warm (but not hot) water. Too much hot water kills natural yeast that is found on the surface of raisins and mountain ash. Mix everything well, cover with a thin cloth or gauze. We put in a warm place for fermentation. Stir daily with a wooden spoon.
- When the berries float to the surface, it's time to strain the drink. Carefully pour it through a sieve or folded gauze into a clean bottle or jar, install a water seal or glove. We put in a dark place for at least a month (or better - three).
- When the glove falls off, again strain the wine through cheesecloth and pour into clean bottles. We close them tightly, put them in a cool dark place for 6 months. And then you can already serve it on the table.
Based on this recipe, you can cook fortified wine. It is enough to add half a liter of good vodka to the resulting amount of drink.
Wine from chokeberry and apples
I love the taste and delicate aroma of autumn apples. And if you add them to the chokeberry when making homemade wine, you get a great drink with a pleasant fruity flavor and divine aroma.
Ingredients:
- 3 kg chokeberry berries
- 1.5 kg of granulated sugar
- 2 kg apples (Antonovka is best)
- 1.8-2 liters of clean water
Cooking
- Collecting ripe apples, we select beautiful fruits, without rot. If there are small wormholes, cut them out. Cut each apple in half, remove the core with seeds. Then we cut the fruit into small slices.
- We sort out the chokeberry, remove the leaves, motes, rotten berries. The remaining fruits are kneaded with a wooden mortar, mixed with half a kilogram of granulated sugar. Then pour in the chopped apples. We add water.
- Mix everything thoroughly, cover the container with gauze or a clean cloth, you can even tie it up a little. The top third of the container must remain free. We clean in a dark place for fermentation. Stir gently every day.
- After 7 days, add another 500 g of granulated sugar, stir. Cover again with gauze, let the must ferment further. We still stir it daily.
- After another week, add 500 g of sugar again. We leave to wander further for a couple of weeks. Don't forget to stir at least every two days.
- In the sixth week, we no longer interfere with the wine, let it stand quietly for about a month. When the pulp floats and sediment falls to the bottom, pour the wine through a thin hose into clean bottles. You can immediately serve on the table, or you can still stand for about a month. The taste is incomparable!
- These recipes are good for everyone, the wine is excellent. But, to be honest, sometimes you don’t feel like messing around, waiting for a long time. Or you need to prepare a quick wine for some important event. Then the following recipe helps out well.
A simple recipe for quick wine with vodka
Ingredients:
- 1 kg chokeberry
- 1 liter of clean water
- 0.5 liters of good vodka
- 100 g granulated sugar
- 2 dried cloves
- pinch of cinnamon (about 1 g)
- A pinch of citric acid (1 g)
Cooking
- We collect the berries, as usual, we sort it out and this time we already wash it well. We fall asleep in large saucepan, press well, add sugar, mix. Fill with clean water (2 cups). We put on fire. Cook over low heat, stirring, 30 minutes. Then turn off the fire, let the broth cool and brew - about 12 hours.
- Then we filter through a sieve, squeeze the cake. Pour the pomace with the remaining 2 cups of water, add citric acid and spices. Cook again on low heat for half an hour. We wait until it cools down and squeeze.
- We mix the decoction of the cake with the juice of the first extraction, then filter through cheesecloth. Add vodka, stir and bottle. Unusually delicious fortified drink is ready! It is not a shame to submit it to the festive table.
Now you know how easy it is to make chokeberry wine at home - yeast-free recipes that result in a healthy drink. Of course, if you follow the measure in use. In fact, this wine is still with yeast, but with natural yeast, we do not add them on purpose. Everything is natural and delicious. Bon appetit and good health!
Chokeberry (chokeberry) adorns many suburban and household plots. This is not surprising - the berry is famous for its special healing properties. The most useful chokeberry is freshly picked berries, but it is also harvested for the winter in the form of jams and compotes. I would like to note that the aronia berry is tart and has a specific taste, even in a processed state. But it is this special tart taste that is revealed in homemade wine and begins to play with interesting notes. Therefore, if the harvest was a success, try making your own chokeberry wine at home. In this article, we will learn how to do it.
Chokeberry: features of raw materials
Homemade chokeberry wine can be prepared from fresh berries, and frozen. Therefore, if there is no time left for winemaking immediately after harvesting, then just freeze the berries. In any case, you get a real homemade healing drink.
Harvested berries do not need to be washed. The skin of chokeberry contains wild yeast, which will be active participants in the fermentation process, or rather, its initiators. Without wild yeast wine fermentation will not start. Berries must be harvested before frost, because yeast fungi are afraid of low temperatures and die.
Recipe #1 Classic
This chokeberry wine recipe is traditional.
We need:
- Aronia - 10-12 kilograms;
- Sugar - 6-7 glasses;
- Water - liter.
Cooking.
First, prepare the berries themselves, they must be carefully crushed. To do this, use a wooden pestle or just knead with your hands. But given the specifics of the berry - too thick a skin, you can use a meat grinder.
Pour sugar into the resulting berry puree. Depending on what result you expect and what kind of wine you prefer, the amount of sugar varies. For lovers of dessert wines, you need 12 kilograms, and for those who like it sour, 10 kilograms is enough. Now the preparation for wine needs to be mixed well and add a liter of water. We cover the pan with wine must with a thick layer of gauze, and let it stand in a warm place for 6-8 days. Make sure that the room temperature drops below 20 C° and does not rise above 25 C°. In a wine that plays well, the pulp rises to the top and a white foam forms, a sour smell is felt and a slight hiss is heard.
Now you need to strain the wine must, squeeze the pulp well through a gauze bag. You can rub the pulp through a sieve, but with this method, additional filtration will be required, although the wine from chokeberry will turn out to be more saturated. Pour the liquid into the fermentation tank and put on a water seal. Choose a water seal of any design: store-bought, a cap with a tube, or a regular rubber glove.
Now we remove the wine must in a cool place - optimum temperature 18 C°. Wine in this form will stand for 25-30 days. After the sediment is completely at the bottom, the liquid will brighten, and there will be no signs of seething - we can say that the wine from chokeberry is ready. If during the settling process a new precipitate falls out, the liquid must be carefully drained from it using a thin hose.
The finished young wine is bottled, corked tightly and sent to the cellar. Although now you can shoot the first samples.
Recipe number 2 From rowan juice
Rowan wine at home can also be prepared from freshly made juice.
Compound.
Cooking.
Dilute rowan juice with water, dissolve sugar in the mixture. We cover the container with the workpiece with several layers of gauze and put it in a warm place to start the fermentation process. This will take 5-7 days. After that, we install a water seal and leave the wine in the same place until the end of the fermentation process. It is important that the wine does not stand too long, otherwise it will turn into vinegar. As soon as the sediment settled, the seething stopped, the liquid brightened - we filter the drink and cork it into bottles. Tasty wine from black rowan is stored in the cellar for one year.
Recipe number 3 from red rowan
You now know how to make wine from chokeberry, now we will learn how wine is made from red ashberry. Due to the fact that this recipe contains Apple juice, taste finished product turns out to be very interesting.
Ingredients:
Cooking.
To begin with, the prepared sorted berries should be poured over with boiling water, let it stand for about 30 minutes. After that, we pass the berries through a meat grinder. IN enamel saucepan mix: berry puree, warm water, apple juice and half the total sugar. Add grapes or raisins to this and mix everything thoroughly.
We cover the red mountain ash wine with gauze and put it in heat for 3-4 days. When signs of fermentation appear: hissing, sour smell and white foam on the surface; wine must must be filtered and poured into a fermentation tank. Add the rest of the sugar and install a water seal. Do not fill the tank completely, there should be approximately 25% of the free space of the total volume for full operation wine yeast. Now the wine should stand for 25-40 days in a cool place. At the end of fermentation, the liquid will become much lighter, and the waste products of the yeast will precipitate.
We drain the young wine from red mountain ash from the sediment and let it stand for another 2 months under a water seal.
Recipe number 4 Fortified
You can make delicious fortified wine from rowan.
Ingredients:
Cooking.
Mix crushed berries with sugar and cinnamon. We put the container with the wine preparation for fermentation. As soon as the wort ferments, pour it into a fermentation tank, install a water seal and let it ferment in a cool place. After a month, filter, add cinnamon and vodka and leave for another month under a water seal. Cinnamon sets off the taste of mountain ash, creating an interesting aromatic bouquet.
Due to its healing qualities, rowan wine can be used to make mulled wine, which will help to cope with a cold. You can simply add a tablespoon of fortified rowan wine to tea to prevent colds.
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Description
Aronia wine- it's noble alcoholic drink, which even a novice in the business of winemaking can cook at home, since the recipe by which we propose to make it is very simple. And although the process of making wine is quite long (it takes about two months), but still the effort is worth it! As you know, chokeberry ripens in September, which means that you will have time to make wine from it for the New Year. And then fragrant homemade wine will be a highlight holiday table. Representatives will especially like it fair half humanity. You will see, the ladies will again and again ask to update the wine in their glasses.
Prepare noble drink we will be without adding ingredients such as yeast and vodka. All processes of fermentation and the acquisition of a fortress will occur naturally. This means that such homemade chokeberry wine will not harm you, only benefit! For example, a small amount of of this wine will help reduce the increased arterial pressure. And in general, chokeberry berries have a lot of useful properties. Only here in fresh You most likely won’t be able to eat the berries, because they are quite sour. But as a wine, they taste just wonderful. Enjoying it, you will get all the useful properties of fresh berries!
We will no longer torment you with long conversations about the wonderful homemade chokeberry wine, but we will proceed directly to the consideration step by step photo its recipe.
Ingredients
Cooking steps
In order to make wine from chokeberry, we need about 10-12 kg of berries. So we harvest and bring it home. Just do not rush to immediately wash the mountain ash. This cannot be done absolutely. The fact is that the surface of the berries contains special yeast bacteria that contribute to the fermentation of wine. Without them, the production of this drink is simply impossible! In addition, keep in mind that these bacteria also die when low temperatures. Therefore, it is necessary to have time for fellow rowan berries before frost. In addition, those berries that you carefully froze for the winter are not suitable for making wine. In general, this rule applies to all fruit wines. Don't worry about dirt on the berries. It will eventually precipitate out and we will remove it completely during the filtration step of the drink.
So the first preparatory stage passed, which means that you can proceed directly to the preparation of wine from chokeberry. 7-12 days of the first stage begin. To begin with, the berries need to be thoroughly crushed so that they release the juice. You can do this with your hands, or you can skip the mountain ash through a meat grinder or food processor. Here the choice is yours. If you knead the berries with your hands, then act as carefully as possible, otherwise the kitchen, and clothes, will not be washed.
Now you need to add sugar to the resulting mass. For 1 kg of berries, add about half a glass of sugar. If these proportions are observed, you will end up with dessert wine. Dry wine from chokeberry berries turns out to be too sour, and too sweet - also for an amateur. With the proportions of sugar in the drink, you should be very careful, since with an excess of it, the taste will be irreparably damaged. But you can add sweetness to wine later. However, more on that later in the recipe.
After adding sugar to the wine, mix it thoroughly. You can do it right by hand. In general, wine loves the touch of human hands. Then the container with the future wine should be covered with a lid and left to ferment for a week. It is advisable to place this blank in a warm place. However, temperatures over 25 degrees are undesirable. During the fermentation process, the wine will need to be stirred and carefully monitored so that it does not become moldy. Otherwise, the taste of the drink will be spoiled.
A week later, maybe a little large quantity time the berries will swell well and float to the top. If you place your hand in the workpiece, then a foam characteristic of the fermentation process will appear. These signs will indicate that it is time to proceed to the next stage of preparation.
We catch the pulp from the future wine with our hands and squeeze it well. It is not worth using such kitchen devices as a juicer for this purpose, because it will quickly clog, and the liquid output will be very small. After removing the pulp, pass the wine through a sieve. IN this case it is not necessary to remove all impurities from the wine. They will leave in the final filtration. Do not throw away the pulp, but put it in a separate container. We will still need it.
Now rowan wine should be poured into glass jars. In this case, two five-liter jars were needed.
Let's take care of the pulp. We will send it for re-fermentation. So, we fill the pulp with a glass of sugar and pour a liter cold water, but not tap water, it is better to take a proven bottled one. Then you need to mix everything well. The pulp should sink to the bottom, and the water should rise to the top. After that, cover the container with a lid and leave it to ferment for about seven more days.
Let's get back to bottled wine. It must be closed with a water seal, which is very easy to make with your own hands. So, we need a regular screw cap and a drain tube. Using a drill, make a hole in the center of the lid equal to the diameter of the hose section.
We pass the tube into the hole in the lid that we did. Now we need to expand the tube a little so that it sits tightly in the lid. To do this, we will act as follows. At the end of the tube that comes out from the inside of the lid, insert the body of an ordinary ballpoint pen and heat it with a lighter.
It remains only to put the lid on the jar, and lower the free end of the tube into a suitable container with water. So the wine will not have contact with air, and excess gases will freely escape. In addition, the wine will not "suffocate", as in the case of using rubber glove. Now we send closed banks with future rowan wine in a dark place, preferably in a cool place (the temperature should be at least +18 degrees).
Let's go back to the pulp, which we previously mixed with water. She should roam for about one to two weeks. In the process of fermentation, we observe this mixture. In no case should mold form on it. Therefore, periodically stir the pulp, especially if it begins to float up. After a week or two of fermentation, we remove the pulp. The resulting liquid is passed through a sieve several times. If there are particles of pulp in it, do not worry. We will get rid of them a little later.
From the bottles in which the wine roams, we remove the water seal and remove the resulting foam from the surface of the drink. This can be done with a spoon or a small sieve.
We mix the liquid that previously fermented with the pulp with rowan juice, which is in bottles under a water seal. Then we close the bottles again with a water seal and send them to a dark and cool place.
Over the next month, it will be necessary to remove the foam formed on the wine once a week. In addition, the wine will need to be filtered. To do this, it will be enough to pour it from container to container, leaving a little wine with sediment at the bottom. As a result, impurities in the drink should become less and less. In addition, once a month you need to carry out a special filtration of wine. To do this, pour it through a thin tube. It should be located just above the container into which you will pour the wine. A thin and high stream of the drink will be well ventilated, which means that the wine will acquire that special taste for which we love it.
After a month of active fermentation of the wine, it will be necessary to stimulate this process once every two weeks. To do this, add ammonia to the drink at the rate of one drop of ammonia per liter of wine. This procedure has a positive effect on the activity of the necessary bacteria, and the wine acquires a slightly greater strength.
After a month of active fermentation of our rowan wine, it should be carefully filtered more often, at least once every two weeks. Keep in mind that sediment is no longer just dirt, it's bacteria that have done their job. Be sure to remove them, as they will badly affect the taste. ready drink.
After 1.5-2 months from the beginning of the preparation of the wine, it should contain less and less sediment, and it should also become more and more light and transparent. However, this will be possible only if you carried out the procedures according to all the rules, that is, if the wine fermentation process took place under a water seal, the drink was systematically filtered, and also aired. In addition, it is imperative to feed bacteria with ammonia and observe the hygiene of making wine (all utensils and utensils must be washed with soda and then dried well).
If rowan wine brightens, it means that it is approaching the final stage of its preparation. This is already a young wine, from which you can take a sample. The taste of the drink should be more sour than sweet. However, sweet notes should be felt. If the taste of the wine is still sweet, then you need to carry out the procedure for airing it twice, as described in step 14 (special filtration of the drink). In the event that this manipulation did not save the situation, and the taste of the drink did not change, it means that the strength of the finished wine will be lower than intended, and the fermentation process has almost stopped.
After two months have passed since the beginning of the preparation of the wine, when it has become completely transparent, and only a slight cloudy coating forms at the bottom, you can sweeten the drink. To do this, just one tablespoon of sugar per liter of wine is enough. By changing the proportions up or down, you will get a more or less sweet drink, respectively. However, do not rush to send sugar straight into wine. Sweetening is not the same as in the case of, for example, tea. Required amount sugar is placed in a cotton cloth or in a bag of cotton cloth.
The bag of sugar at the top should be pulled over with a twine or thread, as shown in the photo below. Then we dip it into wine. The bag should be close to the surface of the drink. So, we fix the twine or thread, thereby fixing the position of the bag of sugar. We install a water seal on top of the bottle. In this position, we leave the wine for about a week. During this time, the sugar should dissolve completely. After a week, be sure to make sure that the sugar has dissolved, and remove the bag from the wine.
So we got to the last stage of making wine from chokeberry. It should be poured into the containers in which you plan to store it. Just do not cork the young wine tightly at first. It can ferment a little more, and therefore the gases released during this can not only squeeze out the cork, but also provoke bottle rupture. Seal tightly only when you are 100% sure that the rowan wine has fermented. That's all. You can enjoy and taste.
* The total time for making wine from chokeberry is about two months, and the yield of a drink from 10-12 kg of berries is approximately 6-7 liters.
Found very detailed description making wine from chokeberry. Somehow I tried this with relatives, but I didn’t get the recipe. because they make wines from everything and by eye. And the drink was really great.
How many of us, dear friends, have paid attention to such a nondescript and seemingly useless berry as chokeberry, the ripening season of which begins in September? Frankly, I, too, was once indifferent to it, since "black-fruited" jams or jams never interested me. But once in the country, looking at a bunch of these berries and remembering amazing property chokeberries lower blood pressure, I thought.
Winemaking, due to the fact that my childhood was spent in regions rich not only in wine, but in table (which is also not bad) grape varieties, was familiar to me from now to now. Try to make wine from chokeberry on the principle of grape? Why not? And a few years ago I made wine from aronia, which in itself is very interesting in taste and especially attractive for some reason to women. Since then, every year I have several liters chokeberry wine I definitely do, as, however, from blackcurrant. I advise you to do the same when the next harvest ripens.
First 7-12 days
There is a desire? Then, during the ripening season of chokeberry, we bring home ten to twelve kilograms of berries.
Washing them, as is sometimes advised, is not only useless, but also harmful. In addition, if someone is not aware of the wine processes, all the "dirt" in any case subsequently precipitates and will be removed in the process of several filtrations.
NB! Let's remember: washing the berries is almost guaranteed to result in the fact that yeast bacteria, the main "actors" in the preparation of wine, will be washed off their surface. For the same reason that these bacteria are usually killed at low temperatures, frozen (and subsequently thawed) berries are not suitable for winemaking.
We start by choosing a suitable container in which berries with juice will ferment at the first stage. This container must be made of either food-grade stainless steel, or with an enameled and undamaged coating, or glass.
NB! Plastic, especially aluminum or copper utensils, are categorically not suitable for winemaking.
Dishes made of wood will not be touched. This is a special story that needs to be painted separately and we don’t need it.
So, having picked up the dishes, conscientiously, kneading each berry, we will crush our "prey". I prefer to do it by hand, but it is absolutely not forbidden to crush the berry with the help of kitchen appliances, such as an electric meat grinder or a processor.
We crush the berries carefully in the sense that we do not splash juice all over the apartment. If the juice is removed from the skin and solid objects without problems, then clothes, for example, can be irreparably damaged.
After crushing the berries, add sugar to them - at the rate of about half a glass per kilogram. These proportions can be reduced or increased, depending on what kind of wine we want to get. Absolutely dry wine, without sugar, from chokeberry it turns out unimportant - sour and tart, since there is not enough sugar in the fruits themselves. In addition, the fermentation process without the presence of a "sweet death" is very slow. From a large number sugar turns sweet wine - also an amateur. The proportions I propose are focused on dessert wine, - in my opinion and taste, what you need.
NB! In any case, it is better not to joke with the proportions of sugar. Yeast bacteria will still not be able to process its excess into alcohol, and sugar will precipitate, despite the fact that the excess “sweetness” of wine cannot be corrected by anything. The wine is sweetened if necessary using a special procedure on final stage cooking, which I will discuss below.
Thoroughly mix the poured sugar, not disdaining to run your hand deeper into the juice. Future wine loves the touch of human, and especially male palms.
This completes the first stage. It remains to close the dishes with a lid, put in a relatively warm place (but not higher than 25 degrees) and let the mixture ferment for about a week, not forgetting to stir the juice and pulp from time to time so that, God forbid, mold does not appear.
NB! Mold can irreparably spoil the taste of future wine.
Second 7-12 days
After a week (sometimes more, which you should not be afraid of), the berries will float up and swell, and if you immerse your hand in the pulp, a foam characteristic of fermented juice will appear.
Well, now you need to work a little with both hands, choosing the pulp from the juice and squeezing it out as much as you can. I do not advise you to use juicers and other devices, except for the press, which you do not have. The juicer will be clogged after the second handful, and the juice yield will be negligible.
We put the squeezed pulp in a separate bowl, since the pulp will still be useful to us. Filter the juice through a regular colander. A trifle that has slipped through the holes will only stimulate the process of further maturation of the wine and, in the end, will be removed from there anyway.
Pour the strained juice into a suitable glass dish. As soon as we took 10-12 kg of berries as a starting point, two five-liter jars will be enough for us.
Now is the time to do the squeezed pulp. Here, my friends, there are two options. You can simply throw it away, left without unenriched wine and chemise with water paired with the original squeezed juice. Or - reuse the pulp. The fact is that wine from pure chokeberry juice turns out to be extremely thick, firstly. Secondly, it, at least, lacks a number of useful and tasty things from berries. That is why the remaining pulp should be allowed to ferment one more time, but with the addition of sugar and water, so that later, by adding a “second” portion of juice to the original one, our wine will be more airy and more saturated with chokeberry “ingredients”.
NB! Water in the preparation of fruit and berry wines, in addition to the above, belongs to another important role- only with its help you can adjust the acidity of the future drink - so that it does not reduce the cheekbones from an excess of sour. Nothing else regulates this parameter of fruit and berry wine.
So, for the resulting amount of pulp, add about a glass of sugar and pour in a little more than a liter of water (based on the initial 10-12 kilograms of berries). The quality of water must be approached selectively: tap water is not suitable for these purposes. It is better to use proven bottled water or water from a well. And, of course, cold.
The resulting mass is thoroughly mixed, pressed so that the moisture rises above the pulp, close the lid and remove again for at least a week for subsequent fermentation.
Now we need to "equip" the fermented juice obtained after the first extraction of the pulp - for further fermentation, since leaving it in open jar, in direct contact with atmospheric air, is undesirable.
Of course, at first, while active fermentation is going on, you can get by with temporary devices, such as a rubber glove in which holes are pricked with a needle, but later one way or another, such “devices” will have to be abandoned in favor of a water seal, because so far there is nothing better and more effective for home winemaking is not invented.
The simplest water seal can be done, for example, like this. In the center of the lid, which can then tightly close the jar of fermented juice, a hole is drilled (or punched) equal in diameter to the cross section of the outlet tube (hose).
The tube itself should then be pulled through the hole in the lid and something suitable to heat the tip of the tube, thus increasing its diameter so that it fits snugly in the hole.
That, in fact, is all. The lid - on the jar, the other end of the tube - in any suitable vessel with water. Thus, the contact of the future wine with the atmosphere will be minimal, the road is open to excessive pressure of gases, and there is also no risk that the wine will "suffocate" from the same gases, which often happens when using a "hello to Gorbachev" - a rubber glove.
We put the jar with the future wine closed with a water seal in a dark cool (but not lower than 18 degrees) place for further full fermentation of the juice.
In the meantime, all subsequent days we carefully monitor the state of the pulp, which we mixed with water, by no means preventing the appearance of mold on the surface! In other words, we follow the pulp not as passive observers, but by stirring it daily and drowning the floating berries.
After a week or two of fermentation, without squeezing the pulp too much, let it free itself from a new portion of juice.
Pour the juice through a colander or strainer in several steps into an empty bowl, as before, not really caring that a large fraction of the pulp will slip through the mesh (this will not hurt the future wine).
Now we take out the jar where the first portion of juice played (and continues to play) with us, release the jar from the water seal and use a suitable spoon or strainer to remove the foam that has risen from the surface of the wine.
The second portion of the juice that we squeezed out of the pulp, of course, is mixed with the first portion of the juice, poured into jars, corked with a water seal and put in a dark, but not the coolest place to continue the process.
Third 7-12 days
At first (within a month), once a week it will be necessary to remove the foam and film from the surface and filter the wine so that the sediment decreases every time after filtration. At first, this can be done by simply pouring wine into another vessel, without shaking the wine itself and trying not to drain the sediment after the wine. But after two weeks, you will have to resort to finer filtration, for which you will need a small and thin hose, with which, without lowering it to the bottom, you will simply need to drain the wine from container to container.
NB! At the same time, it is very useful (for the wine itself) that the jet of the poured drink be thin and, as they say, "long". In this way, the wine is ventilated, which corrects its qualities for the better and helps to avoid possible diseases or deterioration of the wine. This procedure does not have to be carried out with every filtration, but it is very desirable to resort to it at least once a month.
Another extremely desirable procedure is the periodic (at least once every two weeks after a month of vigorous fermentation) stimulation of the further growth of alcoholic yeast with nitrogen-containing "bait". For this, in winemaking they usually use water solution ammonium chloride (sold in pharmacies as "ammonia") - literally a drop per liter of wine, followed by mixing the wine itself. This procedure enhances the vital activity of the bacteria we need, thereby preventing the fermentation from fading and, as a result, affecting the alcohol strength required for wine.
After the first month of wine fermentation, its periodic filtration can be increased by "every two weeks", each time removing and removing the sediment.
NB! Let's remember that the sediment at this stage of fermentation is not so harmless "dirt" as it might seem. Basically, it is a graveyard of bacteria that have done their job and died, and can seriously affect the taste of future wine.
With a decrease in sediment (that is, after one and a half to two months from the moment when we started making chokeberry wine), the wine itself will become transparent. Provided that all procedures were performed correctly. That is, the wine fermented under a water seal, it was timely filtered, ventilated and fed with wine bacteria, and, importantly, “wine hygiene” was observed - reusable dishes and inventory were thoroughly washed using baking soda and dried, and all the necessary manipulations were carried out clean.
Transparency or, more correctly, clarification of wine is a sign that it is approaching the stage, albeit a young, but ready drink. At this stage, you can safely conduct its first tasting in order to understand how correctly the wine was formed, whether it is necessary to make any adjustments, while the fermentation process is still going on, albeit inconspicuously, and so on.
NB! The taste of the right young wine is usually more sour than sweet, although sweet notes should be felt in it. If sugar prevails in the taste, this deficiency should be corrected by airing the wine several times as described above. If the taste of the wine does not improve, therefore, you need to reassure yourself that nothing terrible has happened - just its final strength will be slightly lower than it could be, and the fermentation process has actually ended.
Sweetening the wine (after about 2 months after the start of its preparation)
After the wine has completely fermented - that is, it becomes transparent to the light, and at the same time only a slight coating will form on the bottom of the dish, you can start sweetening it, focusing on your own perception of sweetness. In order to sweeten a sour-tasting young wine to the "condition" of dessert, a tablespoon of sugar per liter of drink is usually enough. The proportion of sugar can be reduced or increased - respectively, the drink will turn out to be more or less sweet.
Sugar should never be mixed into wine in the manner of sweetening tea or coffee. This is done differently. A measured portion of sugar is placed either in a cotton bag or on a cotton cloth.
A bag of sugar (or a cloth collected in a bag) should be tied at the neck with a suitable twine and lowered into a container with wine so that the bag is completely immersed in the wine, while remaining as close as possible to the surface of the wine itself. The twine will need to be fixed and a container of wine under a water seal until the sugar is completely dissolved. It usually takes about a week, after which it remains to make sure that the sugar has dissolved and remove the makeshift bag from the wine.
A young drink can either be bottled or left in the same container where the sugar was dissolved, covering the wine with a suitable lid (or cork) so as not to close it tightly. Usually only newly born drinks are prone to post-fermentation with a barely noticeable release of carbon dioxide. Tightly closed, but not fermented, wine can sometimes not only squeeze out the lid, but also smash the bottle to shreds. In a word, at first you need to be careful and cautious, and start tightly corking containers with wine only when you are convinced that it has completely fermented. Well, tasting, of course. Even in such an unripe form, chokeberry wine is a wonderful thing! And the yield from 10-12 kilograms of chokeberry is not bad - 6-7 liters of the drink.
