Interested self-production dessert and liqueur drinks, it is worth trying simple and proven recipes for preparing wine from chokeberry 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. Can also be made 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 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.

To the remaining cake add 1/3 sugar and 1/3 warm water 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. Young wine lovers may want to skip this stage, but we must 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

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 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 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 better taste The wine is not recommended to be drunk 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 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 try all the time various means, ways, techniques that can make our lives easier, more modern, richer. I love my family.

Tired of the usual recipes and don’t know what to do with this one, of course healthy berry? Try making chokeberry wine at home.

Classic chokeberry wine recipe

Required Products:

• 4 kg sugar;
• 10 kg of rowan;
• two liters of water.

Cooking process:

1. Do not wash the berries; chop them immediately using a food processor.
2. Pour the mixture with two kilograms of sugar and add a liter of warm water.
3. Cover with gauze, put in a dark place and stir twice a day.
4. After a week, strain the juice, but do not throw away the pulp.
5. Pour the juice into a clean glass container and close tightly.
6. Add the remaining sugar and water to the pulp, leave for another five days, strain.
7. Mix what you have strained with the previously prepared juice, close it and let it stand for another week.
8. Strain the liquid into a clean container and repeat these steps every week until fermentation is complete.
9. Pass it through cheesecloth, bottle it, let it sit for three months, then strain again and you can use it.

With added cinnamon

Homemade chokeberry wine with cinnamon is somewhat reminiscent of an expensive liqueur. The result is a bright and spicy drink.

Required Products:

• 5 kg of rowan;
• five grams of cinnamon;
• four kilograms of sugar;
• half a liter of vodka.

Cooking process:

1. We turn rowan into puree in any convenient way.
2. Add sugar and cinnamon to the mixture and mix everything well.
3. Place in a wide container, cover with a cloth and put in a warm place.
4. Every day we stir the contents 2-3 times, and after 9 days we filter.
5. Place the resulting juice in a bottle, close it with a water seal and leave for 40 days.
6. When the fermentation process is over, filter the wine through cheesecloth, mix it with vodka, bottle it and let it sit for about three months before drinking.

Cooking from frozen berries

Homemade wine can also be made from frozen berries. During defrosting, juice will be released, which is what you will need.

Required Products:

• three liters of rowan juice;
• 0.4 kg sugar;
• 150 grams of raisins;
• three liters of water.

Cooking process:

1. Combine the indicated amount of juice with warm water, up to 30 degrees, add sugar and stir until it dissolves.
2. Pour everything into a wide container, add raisins, tightly seal with a water seal and leave until the fermentation process is completely finished.
3. After this, the wine is filtered, bottled and stored.

Chokeberry wine prepared in a jar

Required Products:

• kilogram of sugar;
• 100 grams of raisins;
• half a liter of water;
• 700 grams of rowan.

Cooking process:

1. Grind the berries using a food processor and place in a clean jar.
2. Pour in water, add only 300 grams of sugar and raisins.
3. Cover the container with a nylon cloth, making a small hole in it, and place it in a warm place.
4. Store the jar for a week, every day, stirring and shaking the contents.
5. After this time, add another 300 grams, mix and close again.
6. Repeat the steps after another seven days, and after a month, add what is left of the sugar and leave the jar. It is necessary that the berries sink to the bottom, and the drink itself becomes sufficiently transparent.
7. When this happens, strain the wine and bottle it.

The easiest homemade wine recipe

Required Products:

• two carnations;
• one gram of citric acid;
• kilogram of rowan;
• liter of water;
• half a liter of vodka;
• 100 grams of sugar;
• two grams of cinnamon.

Cooking process:

1. Sort the berries, crush them well, sprinkle with the specified amount of sugar, pour in two glasses of warm water and place on the stove. Cook for about 30 minutes over low heat.
2. When the mixture has cooled, squeeze out the juice. The cake that remains must be filled with the remaining water, sprinkled with spices from the list and also boil for half an hour, then cool and squeeze thoroughly.
3. Mix both resulting juices together, strain, pour vodka into them, bottle them and store them.

Fortified drink with blueberries

Required Products:

• a kilogram of blueberries and the same amount of rowan;
• two liters of vodka;
• kilogram of sugar.

Cooking process:

1. Place the berries in a large glass container, add the specified amount of sugar, and pour in vodka or other alcohol of the same strength.
2. Shake the container well so that the sugar is distributed evenly throughout it, and place it in a cool, dark place for a week.
3. During this time, shake the jar twice every day and leave for another two months. During this period, it will be enough to shake the contents no more than 1-2 times every seven days.
4. Strain the drink through cheesecloth, pour into small glass bottles and store.

With cherry leaves

The vitamin composition of cherry leaves will complement the drink with beneficial properties.

Required Products:

• 100 grams of cherry tree leaves;
• a spoonful of citric acid;
• kilogram of rowan;
• a glass of sugar;
• liter of water;
• 500 milliliters of vodka.

Cooking process:

1. Wash the berries, mash well and place in a saucepan.
2. Add the specified amount of cherry leaves to them, fill them with water, put them on the stove and when the contents boil, turn the heat to the minimum level and cook for about 30 minutes.
3. After this, cool the mixture a little, strain into another clean container, and mix with sugar and citric acid.
4. Mix the resulting mass very thoroughly so that the sugar is distributed evenly, and put it back on the stove.
5. Turn on low heat and cook for no more than 15 minutes. This is enough for the sugar crystals to completely dissolve.
6. Wait until it cools down and add vodka. You can also use moonshine instead, but it must be purified.
7. Pour everything into a sterilized container, cover it tightly and put it in some very cool place for at least three weeks so that the drink has time to brew well.
8. After this time, the wine can already be bottled and consumed.

Also called chokeberry, it is a branched bush no more than two and a half meters high with white or light pink inflorescences that bear fruit in September. Its berries have a unique composition, which is why it is used in folk medicine and cooking: so, at home it can be both a treat and a mixture. This drink is prepared from ripe, prepared berries, and is based on alcohol or high-quality vodka.

alcohol tincture

As already mentioned, the tincture can be used both as a medicinal product and as an alcoholic drink. It is especially useful for hypertensive patients and people suffering from To prepare this universal remedy, you will need berries that have reached the peak of ripening. This is important, since chokeberry fruits are not rich in juice, and unripe ones do not have it at all. For our recipe, 1 kilogram of berries is enough. It is better to take high-quality vodka, which is made from alcohol, as a basis. premium(0.5 liter is enough). You will also need 0.5 kg of sugar, cherry leaves and cloves. Chokeberry tincture at home takes a long time to prepare, although the process itself is quite simple.

Most of the time is spent defending it. So, washed and dried berries need to be placed in a pre-prepared (sterilized) bottle of 3-5 liters and crushed thoroughly by pouring in a glass of water. Liquid is added to obtain juice, and so that the tincture itself is not too thick. Then add sugar and mix again. The result should be a homogeneous juicy mixture beautiful color. We tie the neck of the bottle with gauze folded in 2-3 layers and leave it for two days at room temperature. The next step is adding vodka. After pouring it in, the mixture must be mixed thoroughly so that the remaining sugar dissolves, close the lid and leave for 60 days. dark place, for example, a pantry or basement. After two months, it will be ready at home: this is evidenced by its color and consistency. It will be transparent, rich amber color. It is bottled and stored in the refrigerator.

Homemade chokeberry wine

For lovers of less strong alcoholic drinks, there is a simple recipe that is tasty and healthy. If you strictly adhere to the preparation technology and proportions, then within a couple of months after picking the ripe fruits you will delight yourself and your guests with an aromatic and pleasant-tasting drink. To make wine you will need 5 kg of berries.

It is important not to wash them before use, as there are bacteria on the skin that promote fermentation, and not to use metal containers. The berries must be thoroughly kneaded with your hands until a homogeneous mass is obtained. For every kilogram of berries you need to add half a glass of sugar. For lovers of sweet wines, this is not the norm, that is, you can add more. For better fermentation, you can add a handful of raisins to this mass. Mix the entire composition thoroughly, put it in a 10-liter container with a wide neck, close it and leave it for 7-10 days in a warm place. All this time, once a day you need to stir the pulp so that it does not become moldy. If foam appears when you dip your hand into the mixture, it's time to start squeezing the juice. To do this, the pulp is collected by hand and thoroughly squeezed. The pulp is folded separately, it will come in handy, and the resulting juice is filtered through a colander and poured into a five-liter bottle. Mix the collected and squeezed pulp with sugar in a 1:1 ratio, press it by hand and leave it to ferment for another 5-7 days, and then squeeze it out and drain it. Thus, we have two types of juice, which we mix, install a water seal on the bottle and leave. Every 2 days you need to do filtration: remove the formed foam and pour the drink into another container using a hose, without touching the sediment. When the liquid does not appear at the bottom and the liquid itself becomes transparent, your wine is ready. It is bottled. Both wine and chokeberry tincture are stored at home in a cool place, such as a refrigerator or basement.

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 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

Do you have a desire? Then, during the chokeberry ripening season, we bring home ten to twelve kilograms of berries.

Washing them, as is sometimes advised, is not only useless, but also harmful. In addition, if anyone is not aware of wine processes, all the “dirt” will, in any case, subsequently precipitate and be removed in the process of several filtrations.

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

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

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

We will not touch utensils made of wood. This special story, which needs to be described separately and 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 with my hands, but it is absolutely not forbidden to crush the berries using kitchen appliances, like 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, made from chokeberry is 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. A large amount of sugar produces a sweet wine - also not for everyone. The proportions I propose are aimed at dessert wine - in my opinion and taste, it’s just what you need.

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

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

This completes the first stage. All that remains is to close the dishes with a lid, place them in a relatively warm place (but not higher than 25 degrees) and let the mixture ferment for about a week, remembering to stir the juice and pulp from time to time so that, God forbid, mold does not appear.

NB! Mold can irreparably spoil the taste of future wine.

Second 7-12 days

After a week (sometimes more, which is not something to be afraid of), the berries will float up and swell, and if you plunge your hand into the pulp, foam characteristic of fermented juice will appear.

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

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

Pour the strained juice into a suitable glass container. Since we took 10-12 kg of berries as a starting point, two five-liter jars will be enough for us.

Now is the time to deal with the squeezed pulp. Here, my friends, there are two options. You can simply throw it away, being left without unenriched wine and chemically mix it with water paired with the originally squeezed juice. Or - reuse the pulp. The fact is that wine from pure chokeberry juice turns out to be extremely thick, firstly. Secondly, it, at a minimum, lacks a number of useful and tasty things from berries. That is why the remaining pulp should be allowed to ferment one more time, but with the addition of sugar and water, so that later, by adding a “repeated” portion of juice to the initial one, we can make our wine more airy and more saturated with chokeberry “ingredients”.

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

So, add about a glass of sugar to the resulting amount of pulp and pour in a little more than a liter of water (based on the initial 10-12 kilograms of berries). The quality of water must be approached selectively: tap water is not suitable for these purposes. It is better to use proven bottled water or well water. And, of course, cold.

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

Now we need to “equip” the fermented juice obtained after the first pressing of the pulp - for further fermentation, since leaving it in an open jar, in direct contact with atmospheric air, 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 has not been 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, excess pressure gases, the road is open, and besides, 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 in better side and helps avoid possible illnesses or spoilage of 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”. For this purpose in winemaking they usually use aqueous solution 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, ventilation 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 with wine so that the bag is completely immersed in the wine, while remaining as close as possible to the surface of the wine itself. 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 yield from 10-12 kilograms of chokeberry is not bad - 6-7 liters of drink.

Chokeberry berries have numerous beneficial properties. They help the body get rid of toxins, stabilize intestinal function, and are suitable for patients with cancer.

All beneficial properties The berries are also preserved in wine, giving the drink unique healing qualities. A glass of this wine helps boost immunity, improves blood vessels and blood clotting. Of course, you should use it in doses - no more than 100 ml per day. Below is a simple chokeberry recipe.

From chokeberry it turns out aromatic and delicious wine and you can prepare it at home. There are many ways and recipes to help you do this. Moreover, it is so simple and easy that even a beginner can do it. What needs to be done to make it tasty and healthy? There are several stages of making wine:

1. Berry selection.
2. Necessary utensils.
3. Preparation of ingredients.
4. The cooking process according to the selected recipe.

Choosing the right berries

Chokeberry is the main ingredient of the drink; you can’t do without it. It is worth taking only ripe berries, and for this you need to know exactly when it is best to pick them. The current ripening time is the first frost in October. It was after them that rowan takes on a sweetish taste.

You can check the berry by crushing it; the juice that flows out should have a rich ruby ​​color. Accordingly, it is worth paying attention to the external quality of the berries. They should be large, shiny and not particularly hard. Do not collect rotten or shriveled fruits. Only by selecting good and healthy berries can you get a tasty and aromatic wine.

Glassware for making wine

To prepare homemade wine, you need to choose the right dishes. Preference is given to such materials as:

• glass;
• food grade plastic:
• tree;
• enamel without damage.

Dishes made from such materials are considered the most suitable. Best used for fermentation glass or wooden container, and for intermediate actions, enamel and plastic. It is advisable that wooden utensils was made of oak. Under no circumstances should you use metal containers made of iron, copper or aluminum.

Using glassware, usually a jar, you can observe the fermentation process, but it has a number of disadvantages: fragility, air tightness, and susceptibility to temperature changes. To eliminate such disadvantages, the jars are wrapped in thick fabric and placed inside a wicker basket.

Wooden utensils are considered ideal for winemaking. In it, the wine is maximally protected from light and temperature changes, and through microscopic pores the air necessary for the yeast penetrates. There is only one drawback here - the lack of opportunity to observe the process.

Ingredients

To make wine from chokeberry at home, you need not only to select the dishes, but also all the ingredients, thanks to which you will get a tasty and pleasant drink. Consider a recipe for making a drink with yeast.

To prepare homemade wine according to a recipe with yeast you will need:

• ​6 kg of rowan;
• 2 liters of water;
• 30 grams of yeast.

Cooking recipe

Making chokeberry wine at home is quite simple and takes place in several stages. The recipe will be understandable to anyone, even a beginner in winemaking. Let's look at each stage separately.

Preparing berries and must

First you need to prepare the berries. The chokeberry should be sorted and chopped. This can be done using a meat grinder or blender. After crushing, the rowan berries are placed on cheesecloth and the juice is squeezed out of them. In the end You should get 4 liters of juice. Other fruits can be added to this juice if desired, for example, grapes or apples, as well as hibiscus leaves, due to which the effect of chokeberry present in rowan is reduced.

The resulting juice is placed in the refrigerator, and the berry mixture is poured with water heated to 78 degrees. Afterwards you need to wait a little and drain the water, then repeat the process. After this, you need to strain the berries again, and mix both resulting infusions with the previously squeezed juice. The result of all these procedures should be 10 liters of wort, ready for adding yeast.

Adding sugar and yeast

Now you need to add yeast and sugar to the wort. First it is entered one and a half kilograms of sugar and everything gets mixed up. Then you should add yeast and mix everything well again. You need to put a glove or water seal on the container where fermentation will take place, wrap it in thick cloth and put it in a dark place.

After a week, you need to add another portion of sugar to the chokeberry wine. The entire fermentation process takes a month, so it should be taken into account that the addition of sugar according to this recipe occurs in three steps. The second time you can do this after 5-7 days, and the third time after another week. Now all that remains is to wait until the wine precipitates, after which you need to carefully drain the resulting drink from the chokeberry.

Last stage

It is necessary to bottle chokeberry wine and place in a cool place for quiet fermentation. It is worth closing it loosely so that the formed bubbles can escape. The drink must be drained every two weeks. This is done so that the bitterness from the yeast is not transferred to it. The recipe allows you to add a small amount of sugar to taste in the finished wine. Now you can consume it.

Cooking errors

Unfortunately, precise preparation of chokeberry wine according to the recipe does not always guarantee normal fermentation. It happens that the whole process stops after a few days or does not start at all. This means that somewhere there was a deviation from the recipe or a minor mistake occurred, but don’t worry - everything can be corrected. What reasons for lack of fermentation there are and how to eliminate them:

The benefits and harms of homemade chokeberry wine

Chokeberry has unique qualities that have a beneficial effect on human health. Homemade chokeberry wine has an interesting taste and is good for digestion. It acts as a choleretic agent and has a positive effect on the liver, increases blood pressure and helps cope with thyroid diseases.

But like any product, this drink may cause some harm. It is not recommended to take it for people with gastritis, hypotension, varicose veins, or ulcers. It can be harmful due to increased blood clotting.

When drinking any alcohol-containing drink, it is worth remembering that everything is good in moderation and, most importantly, do not overdo it. Get ready delicious drink Houses. It's very simple, especially detailed recipe will help you with this.