Simple recipes for homemade chokeberry wine will allow you to turn healthy, but not too delicious berry into a product that will appeal to many. The cooking technology is intended for home use and does not require special equipment.

How to make homemade chokeberry wine

Specific tart taste chokeberries with a small amount of sugar dictates special technology preparation and proportions of wine materials and sugar. The most delicious desserts and fortified alcohol-containing drinks are obtained from this berry. Step-by-step recipe for homemade wine from chokeberry includes the following steps:

1. Preparation of raw materials at home.
2. Making wort.
3. Direct fermentation.
4. Beverage filtration.
5. Final maturation.

There are a few more important details, without which you cannot get good wine. To reduce astringency, many people advise picking chokeberries after frost at home or even freezing them in the refrigerator. This will reduce the astringency, but the yeast necessary for fermentation will die.

You should not use plastic or metal utensils. The only exception is stainless steel.

The following methods are used for chokeberry wine at home:

• classical technology;
• method with pulp fermentation;
• Cahors technology.

Classic technology involves the use of juice squeezed from berries. In this case, the pulp is not used in the future. Since the juice from the dense chokeberry pulp is difficult to squeeze out, the effectiveness of this method at home is low - a lot of nutrients remain in it.

With added yeast

The amount of sugar in chokeberry is small - it may simply not be enough for a full wine fermentation process. An additional introduction of ready-made yeast, most often wine yeast, is required.

Using Cahors technology

This is a simple method, so it is available at home:

1. Mash the chokeberry and squeeze the juice out of it, store it in the refrigerator.
2. The pulp is poured cooled to 80 °C boiled water. Then it should sit for a day.

   Advice! To enrich the heated wort with oxygen, pour it through a colander several times or shake it in a bottle, dividing it into parts.

3. Squeeze well and mix the juice.

Pour in the pulp hot water you can do it 2 times - this allows you to make the most of the beneficial properties of chokeberry.

Fermentation

In this manner Home wine The following are most often prepared from chokeberries:

1. Squeeze the juice from the mashed berries and place in the refrigerator.
2. The pulp should be filled with boiled water at a temperature not exceeding 30 °C. Then add yeast, a little sugar and let it ferment. To prevent mold from appearing and for the chokeberry to ferment actively, it is settled several times during the day, vigorously shaking it.
3. After 5–7 days, squeeze out the pulp and mix with the remaining juice.

In the future, the process at home follows the classical scheme.

The algorithm for making chokeberry wine at home is shown in the video:

Fortified vodka tincture

To prepare the fortified tincture, you do not need to chop the berries.

For this recipe you will need:

• chokeberry – 1 kg;
• vodka, alcohol or moonshine good quality– 1 l;
• sugar is added to taste.

Cooking steps:

1. The sorted and washed berries are poured into a container of the required volume and filled with alcohol-containing liquid.

   Advice! It should cover the chokeberry by at least 1 cm.

2. For the specified amount of ingredients, 300–500 g of granulated sugar is usually added, depending on taste. To dissolve it, shake the container.
3. Infusion of chokeberry is carried out for 60 days at home: in the dark and cool, not forgetting to stir the contents of the container 2 times a week.
4. After the procedure, filter the chokeberry tincture through gauze.

Before tasting, the resulting chokeberry drink is allowed to brew for 10–15 days.

Advice! Lemon or honey will add a delicious taste to the drink.

Recipes for homemade black rowan wine

Homemade chokeberry wine is prepared both from one type of berry and with various additions. At home, it is possible to add fruit juice or other fruits, currants or cherry leaves, spices.

A simple recipe for homemade black rowan wine

Popular simple recipe chokeberry wine at home without yeast. To prepare it you will need:

• 9 kg of berries - they should yield 5 liters of juice;
• 2.5 liters of water;
• granulated sugar– from 250 to 300 g for each liter of wort.

Cooking algorithm:

You can use a homemade wine recipe made from black rowan with added yeast. A feature of this process is the gradual addition of sugar. Its quantity is calculated from the desired strength of chokeberry wine. Every 20 g of sweetener per 1 liter of wort gives a strength of 1°. One should not forget about the berry’s own sugar content - usually its value is taken as 5%.

For cooking strong wine from chokeberry at home you will need:

• 9.1 kg of berries, from which 5 liters of juice will be obtained;
• 3.1 liters of water;
• 3.1 kg sugar.

To get dessert wine you need to take:

• 9 kg chokeberry;
• 2.8 liters of water;
• 3.7 kg sugar.

To make liqueur-type wine from chokeberry at home, you only need to increase the amount of sugar - you will need 6.35 kg.

Technology for preparing desserts:

1. The washed berries are crushed and the juice is squeezed out. Then put in the refrigerator.
2. Pour the pulp with half of the prepared water at a temperature of about 80 °C. Drain the infusion after cooling and repeat the procedure. Mix both infusions and juice. As a result, at home you should get 10 liters of wort. Add 1.5 kg of sugar and mix.
3. Add to the resulting wort wine yeast. They are prepared 5 days before the start of the procedure, placed in a dry bottle. Fill with water at a temperature of 20 °C. The neck of the vessel is covered with a piece of cotton wool. A day later, you need to add 0.5 tsp to the bottle with the chokeberry wine preparation. granulated sugar. The resulting mixture should ferment in a warm place, but not in the sun, for 2 to 4 days.

   Advice! You need to prepare a starter from 2 tbsp. raspberries, 1 tbsp. water and 1/2 tbsp. granulated sugar and strain thoroughly. It is ready for use after 4 days.

4. Place the yeast component in the wort and install a water seal. Fermentation at home should take place in the dark with room temperature. Every 5–7 days of active fermentation of the wort, 730 g of sweetener is added to it.
5. Immediately after sediment has formed, chokeberry wine should be poured into bottles so that it does not reach the top, and left in a cool place for a period of quiet fermentation, which is a month. The vessels are loosely sealed so that the resulting carbon dioxide evaporates.
6. It is recommended to drain the wine sediment from chokeberries at home every week. After quiet fermentation, it can be further sweetened or fortified with vodka.

It is better to age the drink for at least a year.

From aronia and blueberries

This wine can be prepared in two ways at home. The first method is in the form of a fortified liqueur, which is a regular liqueur. This cooking method has already been described above; just add 1 kg of blueberries and double the amount of sweetener and vodka. The cooking technology at home is the same. At the stage of preparing the wort, you can replace part of the chokeberry with blueberries.

With cherry leaves

The result will be a wine whose characteristics are close to those of the tincture. For the process at home you will need:

• 200 g cherry leaves;
• 2 tsp. citric acid;
• 2 kg chokeberry;
• 2 tbsp. Sahara;
• 1 liter of vodka;
• 2 liters of water.

How to cook:

1. The washed and mashed berries are placed in a saucepan. Add leaves and water to them, simmer after boiling for half an hour.
2. Cool slightly and strain into another pan, add sugar. After dissolution, heat again and simmer for another 15 minutes.
3. When it cools down, the chokeberry wine preparation is mixed with vodka.
4. In a sterile container, the mixture should be infused for at least 3 weeks in a cool place.

With lemon zest

To make chokeberry wine at home with lemon zest You can use a recipe made from black rowan with added yeast. TO specified quantity ingredients you will need to add the zest of 9 lemons. It is added along with sugar after a week and a half violent fermentation chokeberry wines.

With apple juice

This wine is prepared quickly. For the recipe at home you will need:

• 6 liters of apple juice;
• 1 kg chokeberry;
• sugar – from 1 to 2 kg (to taste).

The type of apple from which the juice is prepared also affects the amount of sweetener. The more sour the fruit, the more you need to sweeten the chokeberry drink.

Preparation:

1. Cooking Apple juice. Chopped sorted chokeberries and sugar are added to it. You can’t wash the berries before doing this.
2. The prepared wort should ferment for 4–5 days in a warm place at home. Cover the container with a thin cloth or gauze. The wort is stirred 2 times a day.
3. Pour chokeberry wine into a bottle and install a water seal. The fermentation process lasts up to one and a half months.
4. The sediment from the chokeberry wine is drained, bottled and kept for another 2 months.

With raisins

Ingredients:

• 10 kg of berries;
• 4 kg sugar;
• 2 l clean water, boiled or spring water;
• 100 g raisins.

Advice! Raisins are chosen unprocessed - only in this case the natural wine yeasts are preserved. It cannot be washed, you just need to soak it for a day before use.

Stages at home:

1. Collect benign chokeberry berries and carefully pick them off the clusters. Grind with a blender. There is no need to wash the berries - they should retain natural yeast.
2. Pour in 2 kg of sugar and pour in 1 liter of water at room temperature.
3. Keep at home for a week, covered with gauze. At the same time, the wort must be stirred 2 times a day - otherwise it will sour or become moldy.

   Attention! You cannot close the container tightly with a lid - oxygen must flow into it.

4. Strain the contents of the container without throwing away the pulp.
5. Pour the chokeberry preparation into a clean bottle and install a water seal. If it is not there, you can use an ordinary medical rubber glove with pierced fingers.
6. Cover the pulp with the remaining sugar and add another 1 liter of water. Don't forget to stir 2 times a day.
7. After 5 days, strain the chokeberry wine. The pulp will no longer be needed.
8. Mix both portions of juice and reinstall the water seal.
9. Once a week, pour the wort into a new, clean bottle, not forgetting to close it with a water seal. This must be done carefully so as not to disturb the sediment collected at the bottom.
10. As soon as fermentation ends, gas bubbles will stop releasing and the glove will fall off. Now the chokeberry wine is filtered and poured into a glass container to the very top. Then you need to close the lid tightly.
11. The ripening of chokeberry wine lasts 3 months at home. After this, it is filtered one last time, bottled again and stored.

With cloves and cinnamon

This is a drink from the liqueur group. There is no fermentation process as such, but infusion is present. Spices mask the vodka smell well.

Required:

• 700 g chokeberry;
• 1 liter of water;
• 350 g each of sugar and vodka;
• 5 clove buds and 1 cinnamon stick.

If desired, add citric acid to the chokeberry drink.

How to cook at home:

1. Washed chokeberries are boiled in water for half an hour.
2. After 12 hours of infusion, filter. Add sugar and bring to a boil. Mix with the remaining ingredients and remove from heat.
3. Cool and filter. Now you need to pour the chokeberry wine into bottles or you can serve it immediately.

Terms and conditions of storage

Proper storage at home helps preserve the quality and durability of wine:

1. It is better to pour chokeberry wine into glass bottles and close them with natural corks. Store glassware with wine in a horizontal position. Plastic bottles placed vertically.
2. It is not recommended to store chokeberry wine for more than 3 years - the aroma, color and taste are lost.
3. The required darkness and coolness can be provided by the basement.
4. Chokeberry wine may form sediment during storage. If this happens, you will have to carefully pour it into a new container.

Conclusion

Chokeberry wine at home allows you to fully preserve healing properties berries on long term. At the same time, it has pleasant taste and beautiful color.

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Many summer residents consider chokeberry to be a useless plant, the berries of which are unsuitable for winemaking. It's time to debunk this myth. We'll consider best recipe homemade chokeberry wine, repeatedly tested in practice. The cooking process is not complicated, but in addition to fruits, water and sugar, patience is also required.

First, you need to carefully sort the berries, removing unripe, spoiled, rotten and moldy ones. The taste of the future chokeberry wine largely depends on the thoroughness of sorting the raw materials. Not a single bad berry should get into the drink.

Containers in use must be sterilized with boiling water and dried, especially if they have come into contact with other products, such as milk. Otherwise, there is a risk of infection and spoilage of the wine.

Ingredients:

• ripe chokeberry – 5 kg;
• sugar – 1 kg;
• unwashed raisins – 50 grams (optional);
• water – 1 liter.

Chokeberry wine recipe

1. Preparing rowan. Mash 5-6 kg of chokeberry with clean hands. Each individual berry must be crushed.

You cannot wash rowan berries, because there are wild yeast, thanks to which the juice will ferment. All dirt will then settle at the bottom and will be removed by filtration.

2. Mixing ingredients. Place the crushed rowan into a 10-liter non-metallic container (plastic, glass or enamel).
Add 500 grams of sugar to the chokeberry. I do not recommend making chokeberry wine without sugar, since the natural sugar content of the berries is low (up to 9%), as a result the wine will turn out weak (maximum 5.4 degrees) and will not store well.

To be sure of fermentation, I advise you to add a handful of unwashed raisins, on the surface of which there is also wild wine yeast, to the container with wine. The quality of the drink will not suffer from this. After adding sugar, stir the wort thoroughly until smooth.

Bandage the container with gauze to protect it from insects, and place it in a warm place (18-25°C) for a week. Stir the juice and pulp (particles of peel and pulp that float to the surface) 3-4 times a day throughout the entire period to prevent mold from appearing on the surface.

3. Juicing. After 3-7 days, the rowan berries will swell and rise to the top. If you immerse your hand in liquid, a characteristic foam will appear. This indicates that it is time to squeeze out the juice.

You need to collect the pulp with your hands and squeeze out the juice. You can use a press, but not a juicer, which will quickly clog. The squeezed pulp should not be thrown away; it will still be needed.

Filter all the resulting juice (remaining in the container and squeezed out of the pulp) through a regular kitchen colander or cheesecloth. You can ignore the small particles that got into the liquid during filtration; we will remove them later. Pour the purified juice into the fermentation container, filling no more than 40% of the volume so that there is room for a new portion of juice, foam and carbon dioxide that will be released during fermentation.

4. Working with pulp. Add 0.5 kg of sugar and 1 liter of warm water (25-30°C) to the squeezed pulp. Mix well so that the liquid rises above the pulp. Cover with a lid and leave for 5 days in a dark place at room temperature.

The pulp must be stirred again every day, drowning the berries that have floated to the surface, otherwise mold will appear.

5. Installation of a water seal. Install a water seal of any design on the jar with the previously obtained juice (you can wear a medical glove with a small hole in one of the fingers), then put it in a dark room with a temperature of 18-27°C for fermentation.

Wine under water seal Glove like shutter

6. Getting a new portion of juice. After settling for a week, carefully strain the pulp through a colander. There is no need to specially press, since you only need high-quality juice, not dregs. The recycled pulp and peel can be thrown away, they gave it all away useful material and will no longer be needed.

7. Mixing juice. Remove the water seal from the jar with the first portion of juice, use a spoon to remove the foam that has accumulated on the surface, then add the juice obtained at the previous stage. After this, install the water seal back on the fermentation tank.

8. Fermentation. The process lasts 25-50 days. The end of fermentation is indicated by the absence of bubbles from the water seal during the day (the glove has deflated and no longer inflates), sediment has appeared at the bottom, and the wine has become lighter. After this, you will get a young chokeberry wine with a sharp taste, which requires ripening to improve its organoleptic properties. It's time to drain the wine through a straw into another container without touching the sediment.

At this stage, the drink can be sweetened to taste or secured with vodka (40-45% alcohol) in an amount of 2-15% of the wine volume. Hardening promotes storage, but the taste and aroma become harsher.

9. Maturation. Fill the containers to the top with wine, close tightly (if sugar was added for sweetening, it is better to keep it sealed for the first 7-10 days) and transfer to a refrigerator or basement at a temperature of 8-16°C. Leave to ripen for 3-6 months. If sediment appears, filter once every 30-45 days.

The finished chokeberry wine can be bottled and hermetically sealed. If stored in a cellar or refrigerator, the shelf life is 3-5 years. Strength – 10-12% (without artificial fixation).

The season for making fruit wine is over, but the difficult period of classic winemaking from juicy grape varieties has not yet started. It's time to deviate a little from the planned schedule to make an extraordinary homemade chokeberry wine without yeast for the whole family using one of our simple recipes. Domestic winemakers characterize the finished drink as “high quality” and there are a number of reasons for this. Despite the long and complicated preparation, the wine turns out thick, rich and very aromatic. Its tart, deep taste is more “for an amateur” than for the average gourmet. But even this can be easily corrected by combining chokeberry with apples, fresh or frozen berries, and cherry leaves. Next, we’ll talk in detail about the technology and features of preparing the sweet “drink of the Gods.”

High-quality wine from fresh chokeberry at home - a simple recipe with photos

Aronia chokeberry ("chokeberry" among the people) in our area is represented by three popular types. And none of them were previously of interest to local residents as an ingredient for preparing food or drinks. Only in the last few decades has the berry gained popularity in home medicine and cosmetology, and then in cooking. Now chokeberry is a godsend for winemakers. Even the lightest wine from fresh chokeberry, prepared at home according to our simple recipe from the photo, it turns out to be of high quality, thick, extractive, with a bright ruby ​​color and a powerful aroma of autumn berries.

Necessary ingredients for high-quality homemade wine from fresh chokeberries

• chokeberry - 12 kg
• granulated sugar - 7 tbsp.
• well water - 1 l

Step-by-step preparation of wine from fresh chokeberries at home

Collect 10-12 kg of ripe chokeberry. Remove the berries from the stems and leave them unwashed to preserve the yeast bacteria on the surface of the skin. Prepare the optimal vessel to begin the process.

On a note! The container for the first stage should be made of stainless steel or enameled metal (without cracks). Plastic, copper and aluminum utensils are not suitable for winemaking.

Having chosen a container, start kneading the chokeberry. Carefully crush each berry with your hands. Lazy people can use a potato masher, meat grinder or other kitchen device.

Pour granulated sugar into the crushed berries in the proportion of 1 tbsp. for 2 kg chokeberry. To get a tart-sour drink, reduce the amount of sweetener; for a sweet one dessert wine increase the portion of sugar. But remember, excessive sweetness cannot be avoided, unlike its lack.

Mix the berry mixture with sugar thoroughly, feel free to dip your hand deeper into the bowl. Then cover the vessel with a lid and leave in a dark place at a temperature no higher than 25C for 7-13 days. Mix the juice with the pulp once a day or two to prevent mold from forming.

After a week or a week and a half, lift the container with the workpiece back and work hard with your hands, catching and squeezing the pulp from the juice. Leave the dry cake, it will be useful in further stages. Strain the juice through a kitchen sieve. Don’t worry about the purity of the liquid: any fines that slip through the holes will not harm the further winemaking process.

Pour all the resulting juice into two five-liter glass bottles. Considering that 12 kg of chokeberry are taken as a basis, this dish should be enough.

It's time to give the squeezed pulp a second life. To do this, fill the berry cake with a liter of well or bottled water and add one glass of sugar. Mix the mixture thoroughly and press the pulp to the bottom so that the liquid rises to the top. Cover the vessel with a lid and leave again for 1-1.5 weeks at +18C - +25C.

Protect previously squeezed and strained juice, poured into glass jars, from unnecessary contact with air. To do this, put lids with water seals on the bottles, and lower the ends of the tubes into a jar of clean water. Leave the juice for further fermentation in a cool place with a temperature not lower than +18C, but not higher than +25C.

Return back to the waterlogged pulp. Don't forget to stir it every day or once every two days. After 7-13 days, repeat the previously known process: squeeze out the pulp, strain the resulting juice through a sieve. This time you can throw away the cake; it will not survive a third fermentation.

It's time to get your first batch of juice. Remove the hydraulic seals from the bottles and carefully, using a small sieve, remove foam and any small debris from the surface of the liquid.

Drain the first and second batches of chokeberry juice in one huge vessel, and then distribute into two 5-liter containers. glass bottles. Return the water seals to their place and place the vessels at the desired temperature conditions for the next 7-12 days.

At first, remove the foam from the liquid (once every 5-7 days). But after 2 weeks, begin periodic filtration. To do this, use a thin flexible tube and additional glass bottles. Try to drain the wine each time without touching the sediment on the bottom of the jar.

On a note! The longer and thinner the stream when pouring, the better drink will be enriched with oxygen and become “more valuable”.

Wine filtration can be done not too often - once every 3-4 weeks. But there is another, important and necessary procedure that promotes the active functioning of alcoholic yeast. This is a kind of “feeding”. Add 8-10 drops of an aqueous solution of ammonium chloride (ammonia) to the entire volume of the drink after a month of seething. Continue this session once every 2 weeks.

2 months after the start of the winemaking process, the drink itself will begin to lighten. But this is not at all a reason to stop removing it from the sediment. Now filtration can be carried out every two weeks to eliminate all the “used” bacteria that have settled on the bottom of the bottle.

A clear lightening of the wine is a sign of approaching completion. Now the liquid in bottles is, although still young, wine! Now is the time to take a sample so you can correct any taste defects. The young drink should be slightly sour, but not too sour.

If the acidity seems excessive to you, sweeten the wine. To do this, place required quantity sugar into a sterile gauze bag and hang it just below the liquid level with a thread to the neck of the bottle. Put the water seal back on. Remove the bag only when the sugar has completely dissolved.

Ready quality wine from fresh chokeberry at home (according to a simple recipe with a photo), pour into bottles and close with lids. And only after the effects of fermentation have completely disappeared, replace the usual lids with tight sealed plugs.

Fragrant chokeberry wine at home: a simple recipe with video

Despite the full details previous recipe aromatic homemade wine from ripe chokeberry, we recommend watching the detailed video instructions. After all, experts say that it is better to see the winemaking process once than to hear about it several times. There are a number of small details and nuances that are noticeable only by visual observation. And if you decide to do the real thing aromatic wine from chokeberry at home, a simple recipe with video is essential for you.

Homemade fortified wine from blueberries and chokeberries - recipe without yeast

In general, the recipe for making fortified wine from berries (blueberries, currants, blackberries and chokeberries) without yeast is nothing more complex recipe others fruit and berry drinks at home. And in our case it’s even simpler. The next lesson is about quickly and simple preparation Not classic wine, but real rowan liqueur. This process does not require any heroism, and the finished drink turns out surprisingly aromatic, strong, deep and rich.

Necessary ingredients for fortified blueberry and chokeberry wine without yeast

• chokeberry - 1 kg
• blueberries – 1 kg
• sugar - 1 kg
• gin (or other alcohol of identical strength) - 2 l

Step-by-step preparation of fortified berry wine from blueberries and chokeberries at home without yeast

Collect or buy one kilogram of blueberries and chokeberries. Remove any leaves and stems, but leave the berries unwashed.

Using a wide funnel, pour the crop into one large glass jar. Please note: berries should occupy no more than 1/3 of the vessel. Since the recipe also includes sugar and alcohol filling.

Using the same funnel, add the required amount of sugar (1:2) to the mixture of blueberries and chokeberries. This way the drink will not be too sweet, with tart notes and light sourness. If you want to make a sweet, "sticky" liqueur, increase the amount of sweetener.

It's time to pour half of the gin into the jar. Such a drink, even if it is not of the highest quality, will do an excellent job as one of the components of the liqueur.

To significantly reduce the cost of producing excellent homemade wine, you can replace half of the gin with 40% vodka or rum of the same strength. Make sure that the bottle is not filled to the very neck.

On a note! It is very important that 1/4 - 1/5 of the free space remains in the vessel. Otherwise, further shaking of the bottle will not make any sense.

After pouring all the necessary liquid ingredients, seal the container tightly. Take the jar with both hands and shake well so that the sugar is evenly distributed throughout the vessel.

Place the container in a cool place without strong odors for a week. Shake the container every day. Then, for two months, drain the jar 1-2 times a week.

TO New Year's holidays fortified wine from blueberries and chokeberries at home according to a recipe without yeast will be completely ready for use. Strain the drink through a layer of gauze and pour into small glass bottles.

How to make delicious wine from chokeberry with cherry leaves

Chokeberry wines are valued not only for their wonderful aroma and rich tart taste, but also for their benefits to the body. After all, chokeberry itself is filled with vitamins and beta-carotenes, fructose, tannic and pectin substances, macro- and microelements, including iron, copper, boron, fluorine, molybdenum, etc. This means that a drink based on such an amazing berry turns out to be completely harmless (in moderate doses) and even medicinal. Let's find out how to do delicious wine from chokeberry with cherry leaves.

Necessary ingredients for delicious rowan wine with cherry leaves

• chokeberry - 1 tbsp.
• cherry tree leaves - 100 g
• vodka – 500 ml
• water - 1 l
• sugar - 1 tbsp.
• citric acid - 1 tsp.

Step-by-step preparation of homemade chokeberry wine with cherry leaves

Remove the rowan berries from the branches, rinse carefully and place in a saucepan. Also rinse the cherry leaves and add them to the bowl with the chokeberry.

Pour water over the ingredients, bring to a boil and simmer for 15 minutes. Then cool the broth, strain on a fine sieve, squeeze out the leaves and return the liquid back to the pan.

Boil the decoction with sugar and citric acid 15-20 minutes on low heat. Avoid excessive bubbling of the liquid.

After a third of an hour, remove the vessel from the stove, cool and filter the broth. Add the required amount of vodka to the base and mix well.

After 8-12 hours, delicious chokeberry wine with cherry leaves can be poured into decanters and tasted.

Wine from frozen chokeberries and apples at home: video recipe

If everything is already clear with the proportions and utensils for winemaking, then the selection of high-quality raw materials for wine from frozen chokeberries and apples at home is still in question. It's time to discuss it:

• firstly, the berries must be ripe (picked after the first autumn frosts) and healthy;
• secondly, any damaged, wrinkled or spotted specimens should definitely be thrown away;
• thirdly, the chokeberry should not be washed at the time of starting to make wine (you should not collect rowan after heavy rain);
• fourthly, even apples to be added to berry wine must be correct: ripe, juicy, with a rich sweet and sour taste and slight astringency;
• fifthly, if the recipe contains water, it must be bottled, pump room or well.

Other details of making wine from frozen chokeberries and apples at home in video recipes:

Making chokeberry wine at home is somewhat troublesome, but very enjoyable. Thanks to simple, detailed recipes for making a drink from berries, apples and cherry leaves without yeast, you can enjoy the amazing processes of winemaking without being distracted by mistakes and rework.

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How many of us, dear friends, have paid attention to such an inconspicuous and seemingly useless berry as chokeberry, the ripening season of which begins in September? Frankly, I, too, was once indifferent to it, since “chokeberry” preserves or jams never interested me. But one day at the dacha, looking at a bunch of these berries and remembering amazing property chokeberries lower blood pressure, I started thinking.

Winemaking, due to the fact that my childhood passed in areas rich not only in wine, but table (which is also good) grape varieties, was familiar to me from now on. Try making wine from chokeberry according to the grape principle? Why not? And several years ago I made a wine from chokeberry, which in itself is very interesting in taste and for some reason especially attractive to women. Since then, every year I make several liters of chokeberry wine, as well as from black currants. I advise you to do the same when the next harvest ripens.

First 7-12 days

There is a desire? Then, during the chokeberry ripening season, 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 anyone is not aware of wine processes, all the “dirt” will, in any case, subsequently precipitate and be removed in the process of several filtrations.

NB!Let's remember: washing berries is almost guaranteed to remove yeast bacteria from their surface - the main "actors" in making wine. For the same reason that these bacteria usually die when low temperatures, frozen (and subsequently thawed) berries are not suitable for winemaking.

We start by selecting a suitable container in which the berries and juice will ferment at the first stage. This container should be made of either food-grade stainless steel, an enamel-lined and intact coating, or glass.

NB! Plastic, especially aluminum or copper utensils are absolutely not suitable for winemaking.

We will not touch utensils made of wood. This is a special story that needs to be written separately and it is of no use to us.

So, having selected the dishes, conscientiously, kneading each berry, we will crush our “prey”. I prefer to do this by hand, but it is absolutely not forbidden to crush the berries using kitchen tools, such as an electric meat grinder or processor.

We crush the berries carefully so as not to splash juice all over the apartment. While juice can be removed from skin and hard objects without problems, clothes, for example, can suffer irreparable damage.

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, chokeberry produces something unimportant - sour and tart, since the fruits themselves have little sugar. In addition, the fermentation process without the presence of “sweet death” is very slow. From large quantity Adding sugar makes a sweet wine - also not for everyone. The proportions I propose are aimed at dessert wine - in my opinion and taste, it’s just what you need.

NB! In any case, it’s better not to joke with sugar proportions. Yeast bacteria will still not be able to process its excess into alcohol, and the sugar will precipitate, despite the fact that nothing can correct the excess “sweetness” of the wine. The wine is sweetened if necessary using a special procedure final stage preparations, which I will discuss below.

Mix the poured sugar thoroughly, not disdaining to plunge your hand deeper into the juice. Future wine loves the touch of human, and especially male, palms.

This completes the first stage. All that remains is to close the dishes with a lid, place them in a relatively warm place (but not higher than 25 degrees) and let the mixture ferment for about a week, remembering 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 is not something to be afraid of), the berries will float up and swell, and if you plunge your hand into the pulp, foam characteristic of fermented juice will appear.

Well, now you need to work a little with both hands, selecting the pulp from the juice and squeezing it as hard as you can. I don’t recommend using juicers and other devices other than a press, which you don’t have. The juicer will clog after the second handful, and the juice yield will be insignificant.

We put the squeezed pulp into a separate bowl, since we will need the pulp later. Filter the juice through a regular colander. The fines that slip through the holes will only stimulate the process of further ripening of the wine and, in the end, will still be removed from there.

Pour the strained juice into a suitable glass container. Since 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 deal with the squeezed pulp. Here, my friends, there are two options. You can simply throw it away, being left without unenriched wine and chemically mix it with water paired with the originally 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 a minimum, 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 “repeated” portion of juice to the initial one, we can make our wine more airy and more saturated with chokeberry “ingredients”.

NB! In the preparation of fruit and berry wines, water, in addition to what has been mentioned, plays another important role - only with its help can you adjust the acidity of the future drink - so that it does not make your cheekbones cramp from excess sour. This parameter of fruit wine is not regulated by anything else.

So, add about a glass of sugar to the resulting amount of pulp 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 well water. And, of course, cold.

Mix the resulting mass thoroughly, press it so that the moisture rises above the pulp, close it with a lid and put it away again for at least a week for subsequent fermentation.

Now we need to “equip” the fermented juice obtained after the first pressing 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 underway, you can get by with temporary devices, like a rubber glove in which holes are poked 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 or effective for home winemaking not invented.

The simplest water seal can be made, for example, like this. In the center of the lid, which can then be used to 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 the tip of the tube should be heated with something suitable, thus increasing its diameter so that it fits tightly in the hole.

That's all, actually. Place the lid on the jar, and the other end of the tube into any suitable vessel with water. Thus, the contact of the future wine with the atmosphere will be minimal, the road is open to excess gas pressure, and there is 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, over the next few days we carefully monitor the condition of the pulp, which we mixed with water, under no circumstances preventing mold from appearing on the surface! In other words, we monitor 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 hard, let it release a new portion of juice.

Pour the juice into an empty container through a colander or strainer in several stages, as before, not particularly worrying about the fact that a large fraction of the pulp will slip through the mesh (this will not harm the future wine).

Now we take out the jar where the first portion of juice played (and continues to play), release the jar from the water seal and use a suitable spoon or strainer to remove the rising foam from the surface of the wine.

The second portion of juice, which we squeezed out of the pulp, is, of course, mixed with the first portion of juice, poured into jars, sealed 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 you will need to remove the foam and film from the surface and filter the wine so that the sediment decreases each time after filtration. At first, this can be done by simply pouring the 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) for the stream of the poured drink to be thin and, as they say, “long”. In this way, the wine is ventilated, which corrects its quality for the better and helps to avoid possible diseases or spoilage of the wine. This procedure does not have to be carried out with every filtration, but it is highly advisable to resort to it at least once a month.

Another highly desirable procedure is periodic (at least once every two weeks after a month of vigorous fermentation) stimulation of further growth of alcoholic yeast with nitrogen-containing “bait”. To do this, winemaking usually uses an aqueous solution of ammonium chloride (sold in pharmacies as “ammonia”) - literally a drop per liter of wine, followed by stirring the wine itself. This procedure helps to enhance the vital activity of the bacteria we need, thereby preventing fermentation from dying out and, as a result, affecting the alcohol strength required for wine.

After the first month of fermentation of the wine, its periodic filtration can be increased to “every two weeks”, each time skimming and removing the sediment.

NB! Let us remember that sediment at this stage of fermentation is not as harmless “dirt” as it might seem. Basically, it is a cemetery for bacteria that have done their job and died, and can seriously affect the taste of the future wine.

As the sediment decreases (that is, after one and a half to two months from the moment we started preparing chokeberry wine), the wine itself will become transparent. Provided that all procedures were followed correctly. That is, the wine fermented under a water seal, its filtration, aeration and feeding of wine bacteria were carried out in a timely manner, and, importantly, “wine hygiene” was observed - dishes for reuse and equipment were thoroughly washed using baking soda and dried, and all necessary manipulations were carried out cleanly.

Transparency or, more correctly, clarification of wine is a sign that it is approaching the stage of a young, but ready-made drink. At this stage, you can safely conduct its first tasting in order to understand how correctly the wine was formed, whether any adjustments need to be made while the fermentation process is still underway, albeit imperceptibly, and so on.

NB! The taste of a proper young wine is usually more sour than sweet, although sweet notes should be felt in it. If sugar predominates in the taste, you should correct this deficiency by aerating the wine several times as described above. If the taste of the wine does not improve, then you need to reassure yourself that nothing bad happened - just its final strength will be slightly lower than it could be, and the fermentation process has actually ended.

Sweetening the wine (about 2 months after starting to make it)

After the wine has completely fermented - that is, it becomes transparent to the light, and at the same time only a light coating will form at the bottom of the dish, you can begin to sweeten it, focusing on your own perception of sweetness. In order to sweeten a sour-tasting young wine to the “standard” of a dessert wine, a tablespoon of sugar per liter of drink is usually enough. The proportion of sugar can be reduced or increased - accordingly, the drink will turn out more or less sweet.

Sugar should never be mixed into wine in the same way as 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 fabric collected in a bag) should be tied at the neck with a suitable twine and lowered into a container of wine so that the bag is completely immersed in the wine, while remaining as close as possible to the surface of the wine itself. You will need to secure the twine and place the container with wine under the water seal until the sugar is completely dissolved. This usually takes about a week, after which all that remains is to make sure that the sugar has dissolved and remove the impromptu bag from the wine.

The 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, newly brewed drinks tend to undergo further 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 pieces. In a word, at first you need to exercise caution and prudence, and begin to tightly seal containers with wine only when you are convinced that it has completely fermented. Well, taste it, of course. Even in such an unripe form, chokeberry wine is a wonderful thing! And the way out of 10-12 kilograms chokeberry not bad - 6-7 liters of drink.

Chokeberry (or chokeberry) is a small, inconspicuous bush with tart-tasting fruits. Few of the “summer residents” know that this plant is suitable for something more than “scenery” in the garden. But it makes delicious and aromatic wine! In this article we will tell you how to make chokeberry wine at home.

Beneficial properties of chokeberry

Thanks to the wealth of their beneficial properties, this berry has long been used in folk medicine as a medicine for hypertension, atherosclerosis, cardiovascular diseases.

Chokeberry is low calorie product With high content vitamins and minerals. Thus, it contains 2 times more vitamin P, which strengthens the walls of blood vessels, than in black currants and 20 times more than in oranges and apples. This berry is also famous for its richness of iodine, the content of which is higher than in strawberries and gooseberries.

Rowan fruits, among other things, contain pectins and tannins, which cleanse the body and remove toxic substances from it. Thanks to them, regular use Eating rowan fruits at home is a simple way that lowers blood cholesterol levels.

General cooking information

The berries of this wonderful plant ripen in September; in fact, wine is made during this period. All recipes are very simple, the main ingredients you need are fruits, sugar and water.

Note! There is no need to rinse rowan under water, since its skin contains a coating with a natural bacterial environment necessary during the fermentation of the future drink.

Pre-sterilize the containers into which you will later pour the drink. It is best to store future wine in glass. Winemaking is a tricky thing, so be careful and treat your creation with love!

Recipe

How to prepare the drink? For it you will need:

• Rowan;
• sugar;
• enamel pan or stainless steel container.

Let's consider step by step recipe homemade chokeberry wine, or more correctly, a step-by-step process.

First stage

To make chokeberry wine, place all the berries in a container and thoroughly mash them into a paste with your hands or using a special device. Once you have a homogeneous mixture, add sugar in a ratio of 10 to 1. Mix well.

Secret! Sugar - no required component wine, you don’t have to add it. It all depends on what you want to get as a result. However, let us note that without sugar, the wine will ferment longer, and the resulting taste will be dry and tart.

Second phase

The first stage of preparation is complete! Cover the container with a lid and let it sit for 7-10 days, in a dark room, at a temperature of no more than 25 degrees. Don’t forget to stir the mash every 30-40 hours to prevent mold from forming.

After the liquid has fermented, we move on to the second stage. You can verify the completion of the first by the floating remnants of berries and the foam that appears when you dip your hand or spoon into the mixture.

Now squeeze out the clean liquid. This can be done in two ways: by removing and squeezing the pulp with your hands, or by filtering through gauze folded 3-4 times. Professional winemakers do not recommend using a juicer.

Important! Do not throw away the pulp, put it in a separate bowl, you will need it later.

Pour the resulting juice into glass containers. This is where we need the set aside pulp. At the same stage, you can add water to the drink, thereby adjusting the acidity of the future wine.

Doing it like a pro:

0.5 kg of pulp is mixed with a liter of boiled chilled water and 160 g of sugar, mixed thoroughly, a press is placed on top, the container is closed with a lid and sent to ferment for another week. At this time, the already squeezed juice must be “equipped” with a water seal. At first, a medical glove with a punctured finger will be suitable for this. While all the mixtures are infused, do not forget to keep an eye on the pulp! Stir it every day, drowning the floating berries. This procedure will prevent the appearance of unwanted mold.

After the end of the second stage of fermentation, squeeze the pulp into a separate container through a sieve or fine colander. At this time, we check our jar of juice, remove the water seal from it and remove the foam that appears. Mix the second portion of juice with the first and pour the resulting mixture into sterilized jars. We install the water seal again and send it to a cool, dark room for 14 days.

Third stage

During the first days, once a week, the drink being prepared must be checked and any foam that has formed must be removed. After the first 7 days, it is necessary to carry out the first filtration by pouring the wine into another vessel. During this process, try not to agitate the liquid so as not to stir up sediment. The second time, a more “fine” filtration is carried out by pouring the drink through a hose.

Secret! Throughout the entire fermentation period, to speed up and increase the intensity of the process, it is recommended to “feed” the mixture. For example, it fits well ammonia, one drop of which is added to 1 liter of wine.

Fourth stage

We leave the wine to ferment for another month; filtration at this stage can be carried out once every 2 weeks. The foam is skimmed off each time and the sediment is removed. The closer the wine gets to done, the lighter it becomes. After a month, the first tasting of the drink is carried out. It is at this stage that adjustments can be made to the taste of the future wine: sweeten, for example. Sugar is added to the liquid in a certain way: wrapped in sterile gauze and lowered into the container, fixed at the very neck so that the wine completely covers it. The bag is removed after the sugar has completely dissolved (takes 5-7 days).

The new wine is ready! Now you can close it in jars using a lid/stopper or serve it to the table! The best place for storing the drink, of course, a wine cellar!

Important! A young drink can often still be fermented, and tightly capping the bottle can lead to its explosion. Therefore, close the container tightly only after you are sure that the liquid has completely “fermented”.

Recipe with a twist

For this simple recipe we will need:

• chokeberry;
• sugar;
• raisin.

Proportion of ingredients in kg: 5:1:0.05

Homemade chokeberry wine with raisins is prepared according to the scheme described above, but with slight adjustments. At the first stage, after falling asleep, we add sugar to the crushed fruits small quantities unwashed raisins. In this case, dried grapes will serve as a stimulator of fermentation processes.

How to serve and drink

Traditionally, homemade chokeberry wine is served with light desserts or cheese. It is also considered acceptable to drink one other glass with lunch or dinner. Red wine goes best with heavy, spicy or fatty foods, which can be cooked from meat, fish, potatoes or mushrooms.

Conclusion

In this article, we examined in detail the preparation of chokeberry wine at home. The process cannot be called complicated, but it requires a certain amount of care and patience from the winemaker. The secrets found in the text will tell you what to do correctly at each stage. Believe me, the time and effort spent is worth it to taste a rich, aromatic homemade drink!

Video on how to make chokeberry wine at home