Homemade wines are not only tasty, but also very healthy, and they do not contain any artificial additives. It is always a pleasure to drink such products in any company.

Chokeberry wine, which can be prepared in several different ways, is considered especially valuable and useful.

Chokeberry contains great amount various useful substances.

The wine made on its basis has a unique and pleasant aroma, dark and saturated color and a very pronounced and mild taste.

Its dosed use allows you to saturate the body with all the necessary nutrients.

Classic way

There are now a large number variety of recipes its preparations. But the most useful is still considered to be wine made according to the classic recipe.

Ingredients:

• purified water – 2 l;
• granulated sugar – 4 kg;
• rowan berries – 10 kg;
• dark raisins – 100 g.

Rowan berries should not be washed before use.

On its surface are the fungi necessary for fermentation, the same applies to raisins.

Important! It is better to take spring water or regular tap water, which has previously been settled and passed through a filter.

Wine is being prepared from chokeberry in the following way:

1. The berries are carefully sorted, those that have traces of rot or foreign damage are removed.
2. Without washing the rowan, grind it with a blender or pass it through a meat grinder.
3. The resulting puree is placed in a basin, one liter of water is added and half the sugar is added. There must be water room temperature.
4. The top of the container is covered with gauze and left in a warm place to ferment for 14 days.
5. After the specified time has passed, the juice is filtered through a fine sieve and placed under a water seal.
6. The pulp is filled with the remaining liquid and sugar is added to it. Leave to ferment for five days. The mixture must be stirred daily.
7. Then the juice is filtered through cheesecloth, the pulp is thrown away, and the liquid is added to the juice under a water seal and again left to age for 7 days.
8. After this time, the wort is decanted into a clean container and again left under the water seal. This operation is repeated every seven days until the fermentation process is stopped.
9. Then the wine is poured into bottles, filling them to the top, and sealed. Sent to a dark place for 90 days to mature.

After this time, the wine is filtered again and either corked again, or they begin to taste.

Cooked according to classic recipe The alcoholic drink has a strength of about 15 revolutions. Its maximum shelf life is 60 months.

Attention! In order to finished wine not bitter, rowan should be collected after the first frost. You can't pick berries after it rains. In this case, there will be no fungi necessary for fermentation on their surface and the wort will simply turn sour.

The video clearly shows how to cook Home wine from chokeberry:

Making wine according to this recipe really takes quite a lot of time and effort. But the result is worth it.

If regular wine from chokeberry already fed up, then you can cook this delicious drink and other recipes.

From chokeberry with cinnamon

Adding this spice to this alcoholic drink gives it a slight stickiness. In addition, it harmoniously complements its aroma and makes it more appetizing.

To prepare you will need:

• vodka High Quality– 500 ml;
• granulated sugar – 4 kg;
• ground cinnamon – 5-7g;
• rowan berries – 5 kg.

Cinnamon gives the drink a special aroma.

Cooking steps:

1. Peeled but unwashed berries are crushed. It is best to use a special pestle, but if you don’t have one, you can grind the rowan using a blender.
2. All the sugar and cinnamon are added to the resulting slurry.
3. The mixture is thoroughly mixed and placed in a bucket, covered with a cloth on top and left for intensive fermentation. The air temperature should be at least 30 degrees.
4. After 9 days, the juice should be filtered from the pulp. The liquid is sent under a water seal until fermentation is complete. The pulp should be thrown away or used at your discretion.
5. When the fermentation process is complete, vodka is poured into the wine, filtered through cheesecloth and bottled, which are hermetically sealed.
6. The finished rowan wine is sent to the cellar for ripening for 180 days.

Reference! If ground cinnamon no, then you can take her chopsticks. For this amount of ingredients you will need two pieces.

Aged wine is very similar to homemade liqueur. You can drink it as pure form, and adding a little to tea.

In the bank

If you don’t have a lot of chokeberry, you can enjoy it unique taste If you want wine from it, you can prepare this delicious drink in a regular three-liter jar.

Ingredients:

• rowan berries – 700 g;
• sugar – 1000 g;
• water – 500 ml;
• raisins – 100 g.

This recipe is suitable for those who do not have large glass bottles and a spacious basement.

The wine is prepared as follows:

1. The berries are washed and poured whole into a container.
2. Add raisins, a third of sugar and pour in water.
3. IN plastic cover Make a small hole in the center and cover the jar with it.
4. Every day for 7 days, the jar must be gently shaken to mix its contents.
5. After 7 days, another third of the sugar is added to the jar.
6. After 30 days, pour all the remaining sugar into the container.
7. After this, the container is not touched until the sugar is completely dissolved and the rowan berries have completely settled to the bottom.
8. When this happens, the wine is carefully drained from the sediment, filtered and bottled.

The simplest recipes

There are two more recipes for preparing this tasty and healthy alcoholic drink. Both of them differ from previous methods in their simplicity and high speed of preparation.

First

It is prepared from the juice of frozen berries. You will need exactly three liters of it.

1. Heat the juice to room temperature and mix with 3 liters of water and 2.4 kg of granulated sugar.
2. Pour the resulting mixture into a bottle, add 200 g of unwashed raisins into it and place under a water seal.
3. When fermentation stops, drain the wine from the sediment using a rubber hose and strain.
4. The resulting drink can be drunk immediately, but if you let it sit for 3 months it will become even more aromatic and tender.

Second

Crush one kilogram of berries, add 400 ml of water and simmer over low heat for 30 minutes.

Then pour the resulting liquid into a separate bottle, pour 600 ml of water into the pulp, add 2 g of cloves, citric acid and cloves each, and boil again. Strain the broth again, mix the liquid with the first solution, and discard the pulp.

Pour 500 ml of vodka into the resulting drink and leave to cool. Insist on this fast wine not necessary.

Reference! Wine prepared according to the second recipe is not actually such an alcoholic drink, but rather it is wine drink. However, it has good taste and aromatic qualities, so it would be quite appropriate even on a festive table.

• When preparing wine you should use freshly picked rowan berries. The container in which it will be fermented must be dry and sterile.
• Experienced winemakers believe that raisins must be dark, as it best starts the fermentation process.
• Despite the fact that wine prepared according to some recipes is ready for consumption immediately after the final straining, It’s better to let it brew for three months. After this period, it will reveal its taste and aroma in full, and the concentration of nutrients will become maximum.

Important! Chokeberry wine perfectly improves immunity. To do this, take it three times a day for a month, 30 ml.

Homemade wine from this type of rowan, prepared according to any recipe, always turns out tasty and aromatic.

It will become a real table decoration and will help replenish the deficiency of vitamins in the body. The main thing is to follow the recipe exactly.

Video instructions for making a water seal with your own hands

Beginning winemakers often do not fully understand what it means to put the wort under a water seal. You can do this in two ways:

1. A thin latex glove is put on the neck of the bottle, and several thin punctures are made on the fingers with a needle. For reliability, you can secure it with tape. When the glove swells, it means the wine is fermenting; when it falls, it means the fermentation process is over.
2. The jar is closed with a lid, in the center of which a hole is made. A thin rubber tube is inserted into it, so that one end is lowered into the wort, and the other into another container filled with water. When gas bubbles stop flowing into the second vessel, the wine is considered ready for decanting.

On video experienced winemaker talks about how to prepare a water seal with your own hands:

I found it very detailed description making wine from chokeberries. I once tried this with my relatives, but didn’t get the recipe. because they make wines from everything and by “eye”. And the drink was really excellent.

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 I have used several liters every year chokeberry wine I definitely make it, just like I do with 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 oh, 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 everybody. 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 in progress, 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.

When chokeberries are harvested for wine

Chokeberry is a shrub that grows in gardens, summer cottages or just in the yard. By the end of summer, the berries begin to ripen. They can remain on the branches until spring. When can the berries be considered ripe and the time has come to pick them?

Harvesting time is determined by the type of harvest. Use in fresh Chokeberry can be harvested already at the end of August, but to make a wine drink you will have to wait until the end of September - beginning of October. After the first frost, the berries will become softer and less tart, and more juice will be released. Just don't expect cooler temperatures. Frozen fruits are not suitable for making an alcoholic drink due to reduced fermentation activity.

It is more convenient to collect rowan berries not by individual berries, but by cutting off entire inflorescences. To make the drink, they are not removed, but are used together with berries. Harvest immediately processed.

Now the recipes themselves on how to make wine.

Chokeberry wine with raisins, without yeast

Homemade chokeberry wine prepared according to this simple recipe turns out tasty and aromatic. It cooks quite quickly. The recipe is suitable for processing a small amount of raw materials, using a three-liter jar as a container.

We will need:

• 700 g chokeberry;
• 1 kg sugar;
• 100 g raisins;
• 0.5 liters of purified water.

Reference! Raisins are used in simple recipe with bones.

How to make wine:

1. We knead the sorted, unwashed rowan well with our hands, without missing a single berry. Transfer to a three-liter bottle.
2. Add unwashed raisins, one and a half cups of sugar, and warm water. Make a small cut in the nylon cover with a knife. Close the filled jar with it. We put it in a dark, warm place.
3. The fermentation process will begin. The resulting carbon dioxide will escape through the hole made in the lid. Every day the container with the wort must be shaken to mix the contents.
4. After a week, open the container, add the same amount of sugar as the first time, mix, and put it in the same place for further fermentation.
5. After another week, the procedure with sugar should be repeated.
6. After a month has passed since the wine was put in, pour out the rest of the sugar. Let it stand until all the grounds settle to the bottom and the drink is clear.

Strain the finished chokeberry drink and pour it into bottles. We store homemade wine in the refrigerator or on the loggia. This is in the absence of a basement.

How to make chokeberry wine at home: a simple recipe with water

Ingredients:

• 5 kilograms of berries;
• 1 kilogram of sugar;
• 1 liter of water;
• 100 grams of unwashed raisins.

Important! Each berry must be crushed.

Step by step recipe:

1. We free the collected rowan from rotten, dry, soggy fruits. Crush the unwashed berries, knead them with your hands or using a wooden masher. The entire process must take place in an enamel bowl. Pour half of the intended sugar into the resulting mass, stir until all the crystals dissolve. Add raisins and mix again.
2. Cover the container with gauze and place in a warm place for up to a week. Optimal temperature considered from 19 to 24 degrees. Already on the first day, signs of fermentation appear. To avoid mold, the fermented mass must be stirred from top to bottom several times a day.
3. After the pulp has separated and floated to the surface, it must be collected from the surface and squeezed out. Transfer the pulp into another bowl and strain the juice through a sieve.
4. Sprinkle the cake with the rest of the sugar, mix with warm water, and cover with a lid. We keep it warm for several days, not forgetting to stir the wort, as for the first time.
5. Pour the strained juice into a bottle. This recipe comes with a glove. We put on a rubber medical glove and use a needle to pierce a small hole to allow air and gases to escape. Place the glass container in a warm place.
6. After fermentation is complete, we strain the secondary juice through a sieve. We do not squeeze out the pulp, but simply throw it away. In pursuit of quantity, you can spoil the quality.
7. Now we need to mix two juices: primary and secondary. To do this, remove the glove from the bottle with the first juice and pour out the second juice. To mix the contents of the bottles, shake slightly. Put the glove back on and let it ferment slowly.
8. This process lasts up to one and a half months. If the glove has fallen off and hangs like a rag, then fermentation is over. A dense sediment formed at the bottom. The young rowan drink has become lighter.
9. We drain it from the sediment into another container and taste it. If you added sugar, you need to put on a glove and let it sit for another week. We close the finished drink with a lid, but not hermetically, and take it to the basement.

Chokeberry wine will fully ripen in six months. By then the taste will improve. During this time, you will have to drain the wine drink from the sediment through a straw several times. The fully matured drink is bottled.

This alcohol can be stored in the basement for up to five years. The strength can reach 12 degrees.

Reference! Chokeberry lowers blood pressure, so small quantities Wine will not only not harm hypertensive patients, but will even be beneficial.

You already know the recipe for making chokeberry wine at home. Now I’ll tell you a little about blended wines. To make the taste of a wine drink more harmonious, add different fruits. In this case it's apples.

Apple and chokeberry wine “Fragrant Paradise”

You need to prepare:

• 2 kilograms of rowan;
• 1 kilogram of apples;
• 2.5 kilograms of sugar;
• 4.5 liters of water.

How to make wine:

1. Cut the washed apples into small pieces and remove the seeds.
2. Layer the apples and chokeberries into a large bottle and add a third of the sugar.
3. Pour water, the bottle should not be filled to the end, you need to leave room for fermentation. Cover with gauze.
4. Leave the container in a warm place for 7 days. The mixture must be stirred throughout.
5. On the eighth day, add 1 kilogram of sugar.
6. We also stir the wine product every day for the next week. By the end of the second week, add the remaining sugar and stir well.
7. We make a small hole in the nylon cover and insert a rubber tube. We coat its base with plasticine. We close the wine product with such a lid, insert the other end of the tube into a glass of water. Leave the drink in a warm place for a month.
8. After it stops fermenting, it must be poured into a clean jar. We close the lid and send it to the cellar for three months to ripen.

After three months, filter again.

Pear-apple wine with chokeberry “Dark Mix”

In this simple recipe for chokeberry and apple wine at home, I also add pears. They will add sweetness to the drink.

Ingredients:

• Sugar – 2.8 kg;
• Apples – 650 g;
• Pears – 600 g;
• Chokeberry – 2.2 kg.

Recipe:

1. Remove the seed box from the pears and apples and cut into small pieces. Mash the berries with your hands. Mix the resulting raw materials, adding 900 g of sugar. We place everything in a glass bottle and fill it with warm water to fill two-thirds of the container’s volume.
2. The container is warm. Be sure to mix its contents every day. After a week, add the same amount of sugar, and the rest after another week.
3. After this, we install a water seal, or put on a medical rubber glove. We are waiting for the end of fermentation. Remove the finished drink from the sediment using a straw.

Pour into bottles and transfer to a cool place for 2-3 months to mature.

Black rowan wine with cherry leaves and vodka

This simple recipe with vodka is prepared very quickly.

• 1 cup chokeberry;
• 100 grams of cherry leaves;
• 500 milliliters of vodka;
• 1 liter of water;
• 1 cup of sugar;
• 1 teaspoon citric acid.

We separate the chokeberry from the branches, wash it, and put it in a saucepan. We wash the leaves with running water and send them to the berries. Pour the ingredients with water and cook for fifteen minutes. Let the resulting broth cool and strain. Add sugar and citric acid. Boil for twenty minutes, without letting it boil too much.

After the drink is ready, it must be cooled and strained. Pour into a glass container, add vodka and leave to steep until morning.

Wine with cherry leaves and chokeberry is ready.

Wine with water and vodka

You need to prepare:

• 2.5 kilograms of rowan;
• 0.5 kilograms of sugar;
• 0.5 liters of water;
• A glass of vodka.

Preparation:

1. In a large enamel container, mash the unwashed berries. Add 250 grams of sugar and stir until the sugar melts. Cover the container with a lid and place in a warm place for a week. Within a day the fermentation process will begin. Bubbles will appear on the surface and a sour aroma will be felt. From now on, we begin to stir the mass twice a day for six days.
2. On the seventh day, the pulp should rise above the juice. We remove it with a slotted spoon and squeeze out the juice using a press. Strain the juice. Pour into a bottle and install a water seal.
3. Place the pulp in a bowl and add 250 grams of sugar. Add water and mix. Cover with a lid. We put it in a warm room. Stir the wort daily for five days. Then we strain the second juice through a fine sieve and add it to the bottle with the first juice. Reinstall the water seal. Now our drink will ferment for almost a month and a half.
4. After sediment forms at the bottom of the jar and bubbles stop coming out, the drink will become less cloudy. This is a sign that the wine drink has stopped playing.
5. We need to carefully decant it, without disturbing the sediment, and pour it into clean jars. For strength, add vodka, and if the wine is not sweet enough, you can add sugar.

Closing the finished item nylon covers, we go down to the basement. It will take five months to ripen. Over time, sediment will appear at the bottom.

Using a straw, strain the wine into bottles.

Recipe with yeast

To prepare chokeberry wine with yeast, we need to take:

• 6 kilograms of chokeberry;
• 2 liters of water;
• 30 grams of yeast;
• 3 kilograms of sugar.

How to put wine:

1. We clean the rowan from its branches and remove the rotten berries. Then we turn it into mush. To do this, you can use a meat grinder.
2. Place the rolled chokeberry in cheesecloth and squeeze out the juice. We will get about four liters of juice. We put it in the refrigerator.
3. Pour into the resulting cake hot water, leave the liquid for ten minutes. Strain the water through a fine sieve.
4. The second time, fill the pulp with water, wait twenty minutes, and strain. Pour the resulting two infusions into the juice and mix thoroughly.
5. In the diluted juice, we should have ten liters of it, add 1.5 kilograms of sugar. Stir until the sugar dissolves. Then add the yeast and mix again.
6. Pour the wort into a bottle and put a glove with pierced fingers over the neck. Leave in a warm room for fermentation.
7. Divide another 1.5 kilograms of sugar into three parts. After seven days, add one part of sugar. Add the next portion after six days.
8. The remaining sugar is sent to the wine product after a week. Now the drink will play for two weeks. Perhaps this will happen sooner. As soon as sediment appears, we need to strain the wine through cheesecloth. This must be done carefully, without raising the sediment to the top.
9. Pour wine into prepared jars and close with nylon lids. We go down to the basement. After 14 days, a sediment forms in it, it must be filtered. The wine will have to be drained every 2 weeks until it becomes clear.

Choose a simple recipe for chokeberry wine at home to suit your taste: with vodka or yeast, use the recipe with a glove or water seal. But be sure to prepare this drink.

I advise you to learn more about making chokeberry wine by watching the video recipe:

Blank unusual wines for treating friends and family allows you to surprise guests during any home feast original drinks. Chokeberry is suitable for creating very simple and at the same time very tasty wines. Cook from it alcoholic drinks You can use both fresh and frozen berries. As aromatic and flavoring additives Cherry leaves and apples are commonly used. In the following recipes with photos and videos you can find many useful tips on how to make chokeberry wine with additional ingredients, without yeast. They will help you find your own option for preparing alcoholic drinks from chokeberry at home.

How to make chokeberry wine without yeast at home - recipe with photo

Making rowan wine without yeast is quite quick and easy. To do this, you just need to collect more berries, sugar and be patient. Using the recipe below, you can easily make both semi-sweet and sweet fortified rowan wine at home.

Ingredients for making homemade wine without yeast from chokeberry

• sugar - 2.5-3 kg;
• chokeberry -4 kg;
• water -6 l.

A simple photo recipe for making chokeberry wine at home without adding yeast

Delicious chokeberry wine prepared at home - a simple photo recipe

By adding yeast, the process of making delicious wine from chokeberry berries can be significantly accelerated: such an ingredient will significantly improve the fermentation of the berry pulp. The following simple recipe will tell you in detail how to properly prepare delicious and sweet drink from chokeberry, which will have a slight strength.

List of ingredients for a delicious chokeberry wine recipe made at home

• chokeberry - 2-2.3 kg;
• sugar -1.5 kg;
• water -4 l;
• wine yeast - 1 package (10 g).

Photo recipe for homemade wine from fresh and tasty chokeberry

How to make wine from chokeberry with cherry leaves - step-by-step video recipe

Adding cherry leaves to wine gives the drink an amazing aroma. This ingredient does not require special preparation for use and is simply added to the berry pulp. The following video recipe describes step by step how to make homemade wine with cherry leaves correctly and easily.

Step-by-step video recipe for making chokeberry wine with cherry leaves

When preparing wine from chokeberry berries at home with cherry leaves, you need to take into account the rules for adding auxiliary ingredients to the drink. The following simple recipe will help you easily understand the features quick procurement strong wine with a unique taste and aroma.

Fragrant wine from fresh chokeberries and apples at home - recipe with photos

The combination of apples and chokeberries allows you to get an amazing homemade wine that will be both sweet and tasty. The simple recipe below with photo tips will help you easily prepare such a drink at home without using yeast. For work it is better to take sweets juicy apples with a pronounced aroma.

List of ingredients for a recipe for homemade aromatic chokeberry wine

• apples -2 kg;
• chokeberry -4 kg;
• sugar -5 kg.

Recipe with photos of homemade wine from aromatic and fresh chokeberry

How to quickly make chokeberry wine at home - a simple video recipe

There are many cooking options delicious wine from chokeberry, so before choosing the best one, it is recommended to study the most simple instructions. Next recipe indicating all the steps and tips from the author will help you make the best rowan wine with an amazing aroma at home.

Video recipe for quickly making wine from homemade chokeberry

The recipe below is a simple and clear hint for all lovers of unusual alcoholic drinks. It describes step by step how you can make something unusual from chokeberry berries. aromatic wine.

Tasty and aromatic wine made from chokeberry, unlike wine and apple drinks has unusual aroma and a bouquet. It is great for serving with cheeses and goes well with meats and desserts. Preparing such an alcoholic drink from berries does not require any special skills: you just need to strictly follow the proportions indicated in the photo and video recipes and the order of preparing the pulp and adding auxiliary ingredients. For example, you can prepare semi-sweet or fortified rowan wine with cherry leaves or apples. It can also be infused with yeast or made without yeast. Using the instructions above, you can easily find simple and convenient ways to prepare such a drink at home.

Interested self-production dessert and liqueur drinks, it is worth trying simple and proven recipes for preparing chokeberry wine at home, tasty and aromatic.

Despite the fact that chokeberry or chokeberry berries are bitter and are not often used in making preserves and preserves, they are excellent for making wine. Recipes for making it at home differ in the method of squeezing the juice, preparing the wort, and adding a blend of fruit and berry juices.

Interesting! The most successful are dessert and sweet wines. You can also make dry wine, but it will be tart and not everyone will like it.

Tricks for making rowan wine

The collected berries should not be washed - there are special microorganisms on the peel that promote the fermentation process.

Young wine must be aged for at least 90 days to avoid astringent notes. If the recipe uses fermentation, it is better to age the drink for at least 6 months.

To improve the taste, the wine is blended - other fruit and berry juice mixtures are added, and clean and unboiled water is used.

Necessary equipment

A novice winemaker should not spend money on an expensive water seal or a system whose tightness is difficult to ensure. A simple medical glove can serve as a water seal.

To strain the liquid, you will need a thin cotton cloth or gauze and a colander. Can be used plastic dishes, but there is a possibility that the wine will have an unpleasant aftertaste.

To settle the wine you will need a small three-liter container, and you can store it in bottles with a ground-in lid.

The most popular cooking method is fermentation. Its essence lies in the fact that the squeezed berry mass is boiled with water and then left to ferment. In addition to this recipe, wine is made using yeast, as well as the Cahors type.

Fermentation

First of all, you need to thoroughly mash the berries until you obtain a homogeneous puree-like mass. For 7.5 kg of berries, take 3 kg of sugar and 1.5 liters of warm (35-37º C) water. 2/3 of the total amount of sugar and water is added to the resulting berry mass. Everything is thoroughly mixed until the sugar is completely dissolved and covered with gauze for the duration of fermentation.

Interesting! Chokeberry wine takes longer to ferment than other wines berry drinks, the process will take at least a week.

The container must be located in a room called a fermentation room. The temperature of the fermentation room is within 22-25 ºС; direct sunlight should not penetrate it. The settled mixture is thoroughly mixed twice a day.

You can tell when fermentation has started by foam cap appeared on top of the mixture. Sometimes fermentation takes a long time to start. If the process does not start on its own within 4-5 days, you need to add wine yeast, or baking yeast. The calculation of yeast powder is based on the proportion of 10 g of yeast per 10 liters of liquid mixture.

After a week, strain the liquid, called wort, through a colander. Berry pulp should not be squeezed too hard. The fermentation tank is filled with wort; you need to ensure that the liquid takes up no more than half the volume. The container is tightly closed with a shutter and placed back into the fermenter.

1/3 sugar and 1/3 warm water are added to the remaining cake according to the recipe. The mixture is covered with gauze and placed along with the wort. The cake continues to ferment for a week, after which it is strained again. To prevent the mixture from spoiling, it is often kneaded. After a week of fermenting the berry mass with water, it is filtered and mixed with fermenting rowan juice, and the remaining cake can be used as a filling or for making jam.

The strained liquid must be added to the containers with the wort, stirring them carefully. The removed factory water seal can simply be washed with water and reinstalled on the container, and the medical glove must be replaced with a new one.

After completing all manipulations, the container with the wort must be kept in the fermentation room for at least 45 days until gas formation is complete. When using a glove, you can determine from it whether fermentation is in progress or has already been completed. The released gas fills the glove and lifts it above the container. After fermentation is complete, the glove falls off.

Young wine is carefully pumped into three liter bottles using a narrow tube, without tilting the container. If desired, you can make fortified chokeberry wine by adding sugar at this stage. For 2-3 days, the bottles are placed in the cold until sediment appears at the bottom. To get rid of it, the liquid is carefully drained. Next, the wine is bottled, tightly capped and aged for three to six months. Lovers of young wine can skip this step, but do not forget that in this case it will be slightly bitter.

Homemade wine recipe with yeast is even easier to prepare; even a novice winemaker can handle it. For 3 kg of berries you will need 1 liter of water and 15 g of yeast. Next, you need to prepare the wort, for which the berries are mashed or crushed in a blender. The resulting mixture is filtered, about 2 liters of juice should come out.

To reduce astringency, you can blend rowan juice with grape and apple juice, and also add hibiscus leaves.

The berry pulp is poured with boiling water several times, left to infuse, and drained. Do this until you get 5 liters of wort. Then add 1.5 kg of sugar and yeast, after which the mixture is thoroughly kneaded. After which the wine is sent to ferment for a month glass containers with a water seal or glove.

During this time, sugar will need to be added in two more doses in the same amount, at intervals of a week. Then wait until sediment appears, carefully drain the wine and seal it in bottles.

Cahors type

By this recipe the wine has a slight sourness and a moderately tart note, similar to dry wine made from grapes, for example, Cahors. To complete the recipe for 5 kg of chokeberry, you need to take 4 tbsp. Sahara. Beat the berries into a homogeneous puree using a blender, add ¾ of the total amount of sugar and mix thoroughly.

Place a gauze knot in a saucepan with berry pulp, in which a few rowan sprigs are tied. Place the container with berries in a warm, dark place for a week and mix thoroughly every day. After a week, squeeze out the berries, put the juice in a cold place under a water seal for three weeks, pour the pulp with a liter of water, add the remaining ¼ sugar and leave to ferment again.

Then mix all the liquid with the squeezed juice and let it sit for 2 months. During this time, the wine must be drained from the sediment three times. The resulting wine should be ruby ​​red in color, viscous and with a noble taste.

Rowan wine is healthy in small quantities due to its composition rich in microelements. For hypertensive patients, it is recommended to use it in prophylactic doses to reduce blood pressure. Chokeberry increases hemoglobin and has a beneficial effect on blood circulation. But those suffering from hypotension, thrombophlebitis and diseases gastrointestinal tract You should not get carried away with this drink.

Step-by-step chokeberry wine recipes

Chokeberry wine is made according to recipes based on classical fermentation. The step-by-step basis of the recipes is as follows:

• the collected berries are prepared;
• the wort is obtained;
• the fermentation process starts;
• young wine is filtered and bottled;
• the drink is sent to ripen.

However, there are more than hundreds of recipes for making wine, and the taste of the drink can be very different. This variety is achieved by experimenting with the basic recipe.

Raisins are introduced into classic recipe to improve the fermentation process and obtain a light grape sweetness in the aftertaste. Add 10 grams of raisins per 1 kg of berries along with water and sugar before fermentation. To promote fermentation, it is added unwashed.

With cloves and cinnamon

This recipe almost completely repeats the fermentation technique. The difference is that at the fermentation stage of the wort, 5 grams of cinnamon and cloves are added. For better taste the wine is not recommended to be drunk young, but when properly aged, it has unique spicy notes aftertaste and resembles the taste of liqueur.

With cherry leaf

This recipe will give the wine spicy notes cherry aroma. Add cherry leaves, and sometimes the berries themselves to get a richer flavor. It turns out to be a light liqueur-type drink.

To prepare it, you need to take a glass of chokeberry and sugar, 100 g of cherry leaves, a liter of water and 0.5 liters of vodka, as well as 1 tsp of citric acid.

Leaves and berries are poured with water and boiled for half an hour. Then the mass is filtered and cooled. The second step is to add another glass of sugar, lemon acid and everything boils over low heat. Then cool, filter and add vodka. The drink will be ready in a few hours.

How to properly store chokeberry wine

Since the wine is usually not too strong (12-14 degrees) and sweet, it can be stored for quite a long time. It is recommended not to increase the storage temperature above 18 degrees, and the storage period should not be longer than 5 years.

Conclusion

Wine made from chokeberry at home is excellent for the preventive treatment of hypertension, but it is better not to get carried away with it if you have gastrointestinal diseases.

A variety of recipes allows you to experiment with the result. The wines are tasty and healthy. It is not recommended to drink wine fresh; you need to let it brew for at least 3 months, then the wine will be aged,

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.