Chokeberry is a berry that many consider useless for preparations, except for adding color to compote and piquancy to apple jam.

However, homemade wine made from chokeberry or chokeberry, as this berry is otherwise called, is very tasty if prepared correctly.

We will tell you how to make chokeberry wine at home without yeast.

You will need 10-12 kg of berries for 6-7 liters of the finished drink. And the first question that arises if you decide to put on wine: do you need to wash the chokeberry berries?

Washing will remove very important yeast bacteria from the surface that are involved in the fermentation process. And if there is any dust on the berries, it will fall into the sediment and will be filtered out.

By the way, frozen berries are not suitable for making homemade wine, because these bacteria die at low temperatures.

As a container, it is best to choose a large glass bottle, or, in extreme cases, a container made of food grade stainless steel or enameled without a single chip.

Recipe for making homemade black rowan wine

1. Mash each berry. You can do it in a modern way - in a meat grinder. But the best wine from chokeberry is, of course, made by contact with your hands. Do this in old, “working” clothes, the juice will get very dirty.

2. Add sugar at the rate of 0.5 cups per 1 kg of berry mass to get a delicious dessert wine. Black rowan has little sugar, and dry wine without it will turn out very sour. If you add more it will be very sweet.

3. Mix well until all the sugar is dissolved.

4. Cover the dish and place in a warm place, but not higher than 25 degrees, let the mixture ferment for about a week or more. At this time, you need to mix the juice and pulp, otherwise mold may appear and your homemade chokeberry wine will be spoiled.

5. After all this time, the berries will float up and swell, and if you plunge your hand inside, foam will appear. This means that the juice has fermented. Squeeze the pulp from the juice with your hands. If you have a press, you can use it, but not a juicer, the pulp will clog it.

6. Set aside the pulp and filter the juice through a colander. Small particles will be filtered out later.

Wine made from pure chokeberry juice turns out to be very thick and does not get the aroma and benefits from the berries, and will also be very sour. The remaining pulp should be allowed to ferment again, adding sugar and water, so that this mixture can then be added to the juice.

7. Add a glass of sugar and 1.2 liters of cold bottled water to it. Mix thoroughly, press down so that the pulp settles down, cover with a lid and leave for about a week to ferment. You need to stir it well every day to prevent it from molding.

8. Pour the strained juice into a glass container of suitable volume. For the specified quantity, 2 five-liter jars are enough.

All dishes that contain wine must be washed clean with soda and dried well.

8. For home winemaking, you need a device such as a water seal, which removes gases from the container with wine through water. It’s better to buy ready-made, or you can make it yourself:

• in the center of the lid of the jar where you poured the juice, punch or drill a hole equal to the diameter of the outlet tube (hose)
• insert the tube and gently heat it where it touches the lid, for example, on a candle, so that the diameter increases and it sits tightly in the lid for minimal contact of the wine with the outside air
• Place the other end of the tube in a jar of water

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9. Place the jar, sealed with a water seal, in a cool, dark place (but with a temperature not lower than 18 degrees) so that the juice begins to ferment.

10. After a week, squeeze out the pulp, but not too much. Strain the secondary juice through a sieve several times.

11. From a jar of pure first juice, remove the foam from the surface.

12. Mix both juices, pour into jars, and seal with water seals. Place in a dark place with a temperature of 22-25 degrees.

13. Once a week for a month, remove foam and film from the surface and filter the wine to reduce sediment. This is done by pouring the wine into another container, each time it becomes more difficult, then you can use the drain hose. In the second month, you can filter the wine once every two weeks.

The stream of the poured drink must be thin and long in order to “ventilate” the wine, improving its quality and preventing spoilage. Be aware that sediment is dead bacteria that can affect the taste of the wine.

14. At least once every two weeks after a month of fermentation, it is recommended to feed them with ammonia to stimulate the growth of alcoholic yeast. You only need a drop per liter of wine. This is necessary to enhance the activity of bacteria in order to increase the alcoholic strength of the wine.

15. After 1.5-2 months, the wine becomes transparent, if, of course, you correctly understood how to prepare wine from black rowan. You can already taste it and adjust the taste; the fermentation process is still underway. It is sour, not sweet, but the sweetness should be felt in it. If it is too sweet, then try to “ventilate” it several times, pouring it in a thin stream. If nothing comes of this, it means that the strength of the wine will be less than necessary, and the fermentation process is complete.

About 2 months after you start preparing homemade chokeberry wine, it will become transparent when held up to the light, and only a light coating will remain at the bottom of the container. This means you can sweeten it.

16. To bring a sour-tasting young wine to dessert wine, you need to take about a tablespoon per liter of drink. The sugar is placed in a cotton bag on a string and, like a tea bag, is immersed in the wine to such a depth that the sugar is just covered with it.

17. Secure the thread in this position on the jar and place a water seal until the sugar dissolves, about a week.

Pour young homemade chokeberry wine into clean bottles and do not close tightly, because it may still ferment and explode the bottle. When you are completely sure that carbon dioxide is no longer released, you can seal with stoppers.

Now you know how to make black rowan wine correctly. Be sure to try this recipe.

Chokeberry (chokeberry) is rich in many useful substances - vitamins C, P, B1, B2, E, K, B6, beta-carotene, macro- and microelements (iron, copper, boron, manganese, molybdenum, fluorine), sugars ( glucose, sucrose, fructose), as well as tannins and pectin.

Chokeberry has many medicinal properties, it lowers cholesterol levels in the blood, normalizes blood pressure, treats hypertension, helps strengthen the walls of blood vessels, improves their elasticity and firmness.

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. You can eat fresh chokeberry 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. The harvested crop is 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 a simple recipe with seeds.

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. The optimal temperature is considered to be 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 in 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, different fruits are added to it. 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.

We close the finished items with nylon lids and lower them into 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 hot water into the resulting cake and 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:

A healthy drink without alcohol and with a minimum of sugar, just to be tasty.
In the first stages, the process is for the patient and strong. But it's worth it. On average, after two to three months, the reward will be a pleasant chokeberry wine with a bunch of useful substances and microelements.
Stage 1. Pluck rowan from the branches. Yeast bacteria live on the surface of the skin. They will ensure the fermentation of the future wort, so we take care of them. We do not freeze or wash the rowan. How to eat dirty food: crush it so that the juice drains out more easily. If you have strong men's hands, then you can press with them. They may not be enough for a large volume of berries. I used a masher.

Time passed, it began to get dark, but there was still plenty of work to do. I took an immersion blender. She quickly crushed the remains of the chokeberry. In general, there was a full enamel bucket of berries.

Stage 2. Mix the crushed mass with sugar. Carefully until it is completely dissolved. With a rolling pin or a stick, preferably with your hands. How much granulated sugar to add depends on the desired final taste. You can't do without sugar completely. Fermentation will be too slow. Mold may appear and then we will get several liters of vinegar. The wine will be too dry and therefore sour. A lot of sweetness, more than a glass of sand per kilo of crushed berries, will make it dessert. The optimal proportion is considered to be: 150g. sugar for every kilogram of rowan. To start. In the process we will balance the taste according to sweetness.

All that remains is to cover with a lid and leave to ferment in a warm place. Here it is important to ensure that the mass does not sour and flies do not appear on it. Be sure to stir once a day and tie the top with gauze. In this form, the chokeberry will last for at least a week, or even more. Depends on temperature and amount of sugar. Readiness can be seen by the berries accumulated on the top and foam when stirring.

Stage 3. Squeezing fermented juice. You will have to work manually. Place a colander or sieve on a deep vessel. The gauze is lined with a double layer. We select a portion of berries with our hands, squeeze them lightly and place them in cheesecloth. We collect it in a bag and carefully squeeze out the juice.

Place the remaining pulp in a separate bowl. She will still be needed.

We pour the collected juice into a glass container, where it will be transformed into wine. A large bottle is best, but several 3-liter jars will do. It is important to pour only two-thirds of the container's volume.

Carbon dioxide accumulates in the resulting space. The juice will not be perfectly clear. Pieces of pulp will slip through. Let them remain and stimulate fermentation. With subsequent filtration, the wine will be cleared of all foreign matter.

Now the fermenting juice must be hermetically sealed so that air does not enter and carbon dioxide comes out. The easiest way is to pull a medical glove over the neck. Pierce holes in your fingers. The carbon dioxide released during fermentation will inflate the glove. If it settles, then fermentation has stopped.

It would be more correct, in my opinion, to make a simple water seal. You will need any hose and cap. Make a hole in it the diameter of the hose. I burned through my nylon with a hot awl to exactly the size. Metal can be pierced with a nail or drilled. Insert the end of the tube. Place the other end in a jar of water, which is placed next to the future wine. If the edges of the hole are not tightly adjacent to the hose, fill them with paraffin from a candle. The tightness must be one hundred percent.

Carbon dioxide comes out under pressure through a hose. Fermentation is ongoing and the wort will not suffocate. What often happens when using gloves.

The juice was allowed to ferment. Let's deal with the pulp. There's still a lot of juice in it. Let's draw it out with water and sugar. Still, you can’t do without water when making chokeberry wine. In its pure form, the juice is too thick and tart to make a palatable wine. Water and sugar are needed to equalize the acidity and consistency of the drink. In berry wines and liqueurs, this is the only way to regulate taste.

Place all the pulp in a container from under the fermented berries (I use a bucket) and lightly crush it. Pour over raw cold water. A separate requirement for water. Tap water is no good. We take bottled or spring water. You will need about a glass of sugar if the pulp takes up a third of the bucket's volume. The proportions change. Pharmacy precision is of no use here. The main thing is that the pulp ferments quickly.

Mix everything well, tie it with gauze to prevent midges and put it in a warm place for several days. Mold forms on the pulp very quickly. Don't forget to stir every day.

The main stage of fermentation of chokeberry juice occurs at the end of August - September, when there is no heating yet and the weather is cold. Therefore, you have to constantly monitor the wort. But not by outside observers! If you think the wine doesn’t have enough heat, place it closer to the stove or heater. We babysit him like a little one. If only it wandered. Prosperity is indicated by foam on the surface of the wort and strings of bubbles running to the surface.

Stage 4. The first week of fermentation of the wort and pulp has passed. Squeeze the juice out of the pulp. Pour the wort through a fine sieve into another bowl. We try not to disturb the precipitate that has fallen. It consists of outdated yeast bacteria and is no longer needed for wine. The same cannot be said about juice from pulp. We pour it into the filtered wort and it comes to life and begins to play. Place it under the water seal again and ripen in a dark, not cold place. We will allot 10 days for this.

Stage 5. Everything essential for the future wine has been done. All that remains is to filter the wine once a week, each time getting rid of sediment. After two weeks, we will replace the simple overflow through a sieve with drainage through a hose. Place the container with wine on the table. Empty - on the floor. Dip the end of the hose into the wine so that it does not touch the sediment. From the other end, pull up the wort with your mouth and quickly lower it into the bowl. The wine will flow out in a smooth stream. It is better to reduce the intensity. Let the wine “breathe” – it will be filled with air. Air baths prevent young wine from going rancid. Not every time, but after 3 weeks it is necessary to arrange a “long” drain.

It is clear that sediment should not get into the wine. Gradually there will be less and less of it. The wine will begin to lighten. It won't be as thick. A characteristic aroma will appear. Two months from the date of installation, the juice can be tasted. Of course, it is not prohibited to try before. It's just no use. Now we have young homemade chokeberry wine and it’s time to make adjustments to its final version.

It tastes a little sour. This is fine. It’s worse when you smell sugar, which means fermentation is already complete and the strength of the wine will be lower. You can try to correct the situation - ventilate the wine through a hose a couple of times.

Wine that is too sour needs to be sweetened. There is a special procedure for this. Sugar is taken at the rate of 1 tbsp. per liter of wine. Place on a piece of gauze or white cotton fabric. Tie it with a bag with a long tail. Hang it so that only the bottom drowns in wine. The sugar should melt gradually. Press down the end of the strap with a lid with a water seal. Usually it takes a week for sugar to completely dissolve, i.e. During the next filtration, you can check the wine for sweetness. The bag is removed or sweetening is repeated for another week.

Stage 6. The wine is ready. Bottle it. You shouldn’t clog it too much at first. Young wine may play slightly. The accumulated gas will easily smash the bottle into smithereens.

We taste and finally close the lids only when all signs of fermentation have passed. Homemade chokeberry wine will become ripe after a few months of storage in a cool place. But even when it’s young, it doesn’t lose out either in bouquet or aftertaste. and nice wine at the same time.

PS: I’ll tell you separately about the strength of the wine. Without any special actions, the wine has 2-3 degrees. I'm quite happy with it. The strength can be increased. After a month of fermentation, ammonia (ammonium chloride) should be added to the wort. One drop for every liter is enough. The growth of alcohol-containing yeast bacteria will increase.
The brutal way is to pour good vodka into it (50g per 1 liter) before bottling the young wine. The strength will increase, fermentation will stop.

Chokeberry wine has a very rich, pleasant taste, has a beautiful burgundy color and can be stored for a long time in a cool place. Chokeberry, which many also call chokeberry, is a very healthy berry. Simple and traditional recipes for homemade wine.

It contains ascorbic acid, B vitamins, essential elements of copper, iron, manganese and other equally useful substances for every person. Chokeberry also contains pectins and all types of sugars. Thanks to this composition, chokeberry is very useful, but, unfortunately, not everyone likes to eat it, since it has a high degree of viscosity and astringency. Therefore, homemade chokeberry wine is most often prepared from these berries.

The unique properties are transferred from chokeberry berries into prepared wine, turning it into a medicine for low immunity, high cholesterol, flabbiness and fragility of the walls of blood vessels, and low blood pressure.

The recipe for chokeberry wine is not at all difficult to prepare. The stages of preparing this alcoholic drink are almost identical to the preparation of other types of wine: picking berries, extracting juice from them, fermentation, filtration and further ripening of the finished wine. But there are still certain nuances and subtleties, without knowing which you can end up with a finished drink of questionable taste.

There are as many recipes for making chokeberry wine as there are recipes for making other types of wine. We bring to your attention the best simple recipes for making wine from this healthy berry.

Classic simple recipe for chokeberry wine

Compound:

• 5 kilograms of chokeberry berries;
• 50 grams of raisins (unwashed);
• 2 kilograms of sugar;
• 1 liter of boiled water.

Preparation:

Weigh the collected chokeberry fruits until you obtain the required amount specified in the recipe, then mash with a wooden push or your hands until a homogeneous paste is formed.

Place the resulting chokeberry puree into a suitable glass or enamel container with a capacity of about 10 liters. Add a kilogram of sugar to the resulting mass and add one handful of unwashed raisins. Mix all the contents again, cover the top and place in a warm place for seven days.

At the same time, do not forget about the workpiece, since it needs to be stirred from time to time.

After one week, the pulp and juice should completely separate from each other. Carefully collect the pulp and squeeze out the juice through gauze folded in several layers. There is no need to throw away the remaining pulp cake, since we will still need it. Pour everything that comes out of the pulp into a container where the wine will ferment. Place a water seal or a regular rubber glove on top of the container.

Mix the remaining cake with warm water and add the second half of granulated sugar, mix all the contents, cover the top and place in a warm place for a whole week. Remember to stir the wine daily. After seven days, add water to the cake and strain without squeezing through any sieve.

Pour the resulting liquid into a container with wine, put the glove on top again. The painstaking work lies in the fact that after mixing different liquids, it is necessary to filter the future wine every few days using a rubber hose into a clean container. Then put on the glove again, this process must be repeated until the wine is free of sediment and fermentation is complete. After receiving the finished and clean drink, pour it into suitable containers, seal with corks and place for maturation for three months in a cool place without sunlight.

Homemade chokeberry wine, a simple recipe with yeast at home

Compound:

• 6 kilograms of rowan;
• 2.5 kilograms of sugar;
• 2 liters of water;
• 30 grams of yeast;

Making chokeberry wine at home:

Sort out the chokeberries and grind them using a meat grinder. Squeeze out the juice using gauze; as a result, you should get approximately 4 liters of juice. If desired, at this stage you can add other fruits to the juice, for example, some grapes or autumn apples. You can also add some hibiscus leaves to reduce the effect of chokeberry, which lowers blood pressure.

Place the juice in the refrigerator for a while, and pour the resulting pulp with half a portion of water, which must be heated to a temperature of +78 degrees. Wait until the water cools down, after which you need to drain it and add another portion of hot water. Wait again, strain using a sieve and mix both infusions with the juice. As a result, you should get about 10 liters of finished wort, to which you can add yeast.

Before adding yeast, add granulated sugar to the wort. First you need to add about 1.5 kilograms of sugar and mix all the contents. Then add yeast to the wort and mix everything again. Then place a rubber glove or water seal on the container in which fermentation will take place. Cover the bottle with a thick cloth or place it in a dark place.

After about a week, add another portion of sugar to the wine. Considering that the wine will ferment for a month, you need to add sugar in three steps. Add a portion of sugar and put on the rubber glove again or install a water seal. Wait 5-7 days again and repeat this procedure. Repeat again after one week and wait until the wine precipitates. Using a straw, carefully drain the young wine from the yeast sediment.

Place the young chokeberry wine in a cool place for quiet fermentation. Pour it into bottles into suitable containers and seal not very tightly so that any bubbles that have formed can be released. Drain the drink every two weeks from the sediment so that the bitter taste from the yeast is not transferred to it. If desired, add a little sugar to the finished wine to taste and you can start drinking it, since chokeberry wine is completely ready at home.

Homemade chokeberry wine without yeast with vodka, simple recipe

Compound:

• 1 kilogram of chokeberry berries;
• 400 grams of granulated sugar;
• 1 liter of vodka or alcohol;

Preparation:

Choosing a suitable recipe for chokeberry wine is not difficult. Place the rowan berries, washed several times and sorted, into a three-liter jar. Pour in enough vodka to cover the layer of berries by a few centimeters. Add the required amount of sugar and mix all the contents carefully.

Cover the top of the jar with a lid and place in a warm place for about 50-70 days at room temperature. The entire contents of the jar should be shaken once every few days.

Strain the resulting tincture through several layers of gauze, pour into prepared bottles and carefully seal with lids. The shelf life of chokeberry wine in a cool, dark place is almost unlimited. As a result, you should get homemade chokeberry wine without yeast, which has a pleasant aroma of forest rowan.

Chokeberry wine simple recipe

Compound:

• 6 kilograms of chokeberry;
• 1 liter of water;
• 4 cups granulated sugar;

Preparation:

How to make homemade chokeberry wine at home. This recipe does not require washing the rowan berries, so you can immediately start chopping them. This can be done with a masher or a blender. When all the rowan berries are crushed, mix them with three glasses of granulated sugar and mix all the contents thoroughly.

Leave the resulting puree in a warm place to ferment for about seven days, stirring occasionally. After which there is a spinning process, this can be done using a press or done manually.

Filter the resulting juice using a sieve or use a colander and pour into a glass jar or bottle, close the top with a water seal. Pour one glass of sugar into the squeezed berries and add a liter of water to get additional juice. Place in a warm place again for one week, remembering to stir the entire contents periodically.

Filter the prepared juice through cheesecloth or a sieve and pour it into a bottle. Leave the container for fermentation in a warm, dark place. After completing the entire fermentation process, pour the prepared alcoholic drink and store it in a cool place.

If you are interested in making dessert and liqueur drinks yourself, you should try simple and proven recipes for preparing chokeberry wine at home, which is 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. You can use plastic containers, but there is a chance 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 compared to other 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 that fermentation has begun by the foam that appears 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 kneaded or crushed. 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 in a glass container 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

According to 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 of the gastrointestinal tract 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 the classic recipe to improve the fermentation process and produce 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 the best taste, it is not recommended to drink the wine young, but when properly aged, it has a unique spicy aftertaste and resembles the taste of liqueur.

With cherry leaf

This recipe will add piquant notes of cherry aroma to the wine. Cherry leaves and sometimes the berries themselves are added 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, citric acid and everything is boiled 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 have been running a house 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.