How to fix chokeberry wine. Homemade wine from black and red rowan. With orange flavor

How many people consider a plant such as rowan, including chokeberry (chokeberry), to be a tree that is not completely useless, no, rather, decorative, suitable only for glorifying the beauty of its native nature. But in addition to the fact that chokeberry has a peculiar piquant taste and has healing properties, it is no worse than any other berries for homemade preparations, including for making various alcoholic drinks. Homemade chokeberry wine is very beautiful, dark in color, tart and extremely healthy? it lowers blood pressure, compensates for iodine deficiency and has a general beneficial effect on the body (of course, you need to know where, how and how much you can drink it).

The main difficulty for beginning winemakers? find an intelligent and simple guide on how to make homemade wine. After all, thick volumes replete with the terms “sulfitation”, “pure yeast culture”? and others, rarely answer simple questions? how much of what is needed, how to properly prepare the dishes - but basically they give the impression that winemaking? it is the lot of a select few, that it is something like household magic. To some extent, of course, this is true? watch how berry or grape juice ferments? almost the same as seeing with your own eyes the biblical miracle of turning simple water into wine. But the Lord was also a man, or not entirely?

Wouldn’t it be great to talk about this with an old friend over a glass of good wine? which, by the way, needs to be done first.

Making chokeberry wine

Components:

Chokeberry - 5 kg;
Sugar? 1.5-2 kg;
Water? 1 liter;
Raisins (necessarily unwashed)? 50 g.

Berry processing

The rowan must be ripe, otherwise you will have to increase the dose of sugar so that fermentation goes well. It is impossible to wash rowan, so as not to wash away the yeast bacteria “responsible” from it. for fermentation. By the way, for the same reason? absence of yeast bacteria? Homemade wine cannot be made from frozen berries or berries picked after rain.

Prepare dishes? enameled without damage, stainless steel or glass. It is believed that it is better to thoroughly crush the rowan with your hands, although it is much easier to make chokeberry juice using a meat grinder.

Wort preparation

Should I add sugar to the rowan pulp? about 0.5 cups per 1 kg of berries. ?How much to weigh in grams? - it depends, firstly, on the sweetness of the berries, and secondly, on the desire of the winemaker. But we must remember that rowan wine still contains more of it than any other? black chokeberry berry? low sugar? and therefore the drink, as a rule, ferments slowly or can stop altogether, moreover, dry rowan wine turns out to be so tart that you will not soon find an amateur for this. But is it also not worth showing excessive generosity? wine bacteria will process as much sugar as they can, its excess will simply precipitate, and it will no longer be possible to make oversweetened wine truly tasty. If the need arises, the wine can be sweetened later.

By the way, raisins (unwashed!) in the list of ingredients are intended precisely to support the fermentation process, that is, to perform the function of yeast. Raisins will not affect the taste of the drink in any way.

If you really want to add yeast? Well, what to do, it means you need to prepare real wine yeast.

Wine sourdough recipe

Pour 170 g of unwashed (!) raisins into 1.25 cups of water, add 2 tablespoons of sugar, stir and cover with a towel. The starter (until this mixture is ripe for full-fledged yeast) ferments for 3 days in a warm, dark place. How long can this yeast be stored? No more than 10 days, so make them in reserve
no need.

Mix the rowan pulp with sugar thoroughly, again? not a plastic spoon or a metal one, but a stainless steel or wooden spoon, even better? with your hands (rejoice, hygiene fans? You can wash spoons and hands).

Fermentation

Cover the container with chokeberry juice and pulp with a lid or cloth to prevent midges from getting in, and put it in a warm place (maximum 25 degrees). The mixture ferments for about a week. All this time, every day, the juice and pulp must be carefully mixed so that mold does not appear on the surface.

Installation of a water seal and subsequent?quiet? fermentation

After about a week, the berries will swell, float to the top, and if you put your hand into the container, foam will appear. It's time to squeeze out the chokeberry juice. This can be done with a juicer, but, as practice shows, the filter becomes tightly clogged after the first two handfuls of berries, and how long does it take to clean it? It's better to do it manually. Filter the juice through a colander and pour it back into the jar, on which you should install a water seal.

Many novice winemakers use a rubber glove with a hole as a water seal, but it is still better to install a real water seal on the jar, especially since it is not at all difficult to make it yourself. Make a hole in the center of the nylon cover, thread a hose through it (you can use a tube from a dropper), cover the hole around the hose tightly with clay or children's plasticine? That's it, you don't need to do anything else.

The lid is placed on the jar, the tip of the tube is lowered into another jar of water - the contact of the wort with oxygen will be minimal, and excess carbon dioxide will escape through the tube into the water. The jar of wort is set aside in a cool, dark place and continues to ferment.

Add water and sugar to the squeezed pulp (how much, again, depends on the winemaker, on average 0.5 kg of sand and 1 liter of water). It is advisable to take spring or well water, you can buy good bottled water in the store, but it is better to neglect chlorinated tap water.

Remove the pulp for re-fermentation for another week, remembering to stir every day. After the pulp has stood for a week, strain it through a colander. Remove the water seal from the jar of wort, remove the foam from the surface and pour in the juice strained from the pulp. Install the water seal in its original place.

Filtration

During subsequent fermentation, the wine should be filtered 2-3 times a week. At first (the first 2 weeks) you can do this by carefully pouring the wort into another container, without shaking and remembering to remove the accumulated foam, leaving sediment at the bottom. Later, you will need to drain the drink into another container using a thin hose. Is it good for the stream to be as thin and long as possible? Is this how ventilation happens? wine, which helps avoid its spoilage. You should also remember that each time before pouring, all dishes must be thoroughly washed with soda and dried.

It is not necessary, but highly desirable, to stimulate the activity of wine bacteria after vigorous fermentation. To do this, home winemaking usually uses ammonia (not alcohol? an aqueous solution!) in the amount of 1 drop per liter of wine. Some people try to add yeast to the drink at this stage? this should not be done.

Sweetening young wine

How long has it been since fermentation started? Two month? The contents of the jar should already be transparent? this means that although the wort is still fermenting, it has already turned into young chokeberry wine. Does a young drink differ from a mature one primarily in taste? it is more sour. If the taste of sugar is clearly felt, you can try to correct this deficiency by airing it again. If the taste of wine remains sweet, does this not mean that it is irreparably spoiled? the wine will just be a little less strong than we would like.

Sour young wine needs to be sweetened. For this, 1 tablespoon of sugar per liter is usually enough, although these proportions can be changed depending on your own taste preferences.

Just don’t think about what to sweeten the wine? this means pour sugar into it and stir silently, according to etiquette. The process of sweetening wine is quite different. Granulated sugar is poured into a cotton bag, which is tied with a cord and lowered into a jar of wine so that it is suspended? - completely immersed in wine, but as close to the surface as possible. The bag is fixed in this position, the jar of wine is closed with a water seal for at least a week? as much as needed to completely dissolve the sugar.

Wine maturation

The final stage. The wine is bottled and sealed tightly, but not tightly. Young wine still ferments for some time and carbon dioxide, not finding a way out, can not only squeeze out the cork, but also crush the bottle itself. So during the few months it takes for the wine to fully mature, you need to regularly inspect the sealed bottles.

Chokeberry and apple wine

As has long been known, everything in the world has its pros and cons, and sometimes it is the case that an advantage is also a disadvantage at the same time. As already mentioned, does chokeberry wine lower blood pressure? For some, this is an undoubted advantage of the drink, however, there is also an opposite point of view (how many people, so many opinions). What if you make homemade wine from chokeberries along with apples? and the pressure will be fine, and the taste of the wine will remain
excellent.

Apple-rowan wine can be made in two versions. For the first, apple and chokeberry juice from rowan are taken in a ratio of 9:1. A tenth of water and 100 g of sugar per liter of wort are added to the total volume of juice.

Option two. Peel 1 kg of apples, remove the core, finely chop, combine with 2 kg of chopped chokeberries, add 3 kg of sugar. Place everything in a fermentation container and add as much warm water as needed to completely cover the pulp.

Then, for both options, everything happens according to the technology described above: the wort ferments under a cloth for several days, then a water seal is installed. Also filtered, aerated and sweetened if necessary.

Sometimes there are recipes for homemade rowan wine, which recommend mixing chokeberry juice with sugar and vodka, and sometimes even adding yeast. Perhaps such a drink is tasty, healthy and has its connoisseurs, but it cannot be called wine.

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

How to make homemade chokeberry wine

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

Preparation of raw materials at home.
Making wort.
Direct fermentation.
Beverage filtration.
Final maturation.

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

You should not use plastic or metal utensils to make chokeberry wine. The only exception is stainless steel.

The following methods are used for chokeberry wine at home:

classical technology;
method with pulp fermentation;
Cahors technology.

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

With added yeast

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

Using Cahors technology

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

Mash the chokeberry and squeeze the juice out of it, store it in the refrigerator.
The pulp is poured with boiled water cooled to 80 °C. Then it should sit for a day.
Advice! To enrich the heated wort with oxygen, pour it through a colander several times or shake it in a bottle, dividing it into parts.
Squeeze well and mix the juice.

You can pour hot water over the pulp 2 times - this allows you to make the most of the beneficial properties of chokeberry.

Fermentation

Homemade chokeberry wine is most often prepared in this way:

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

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

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

Fortified vodka tincture

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

For this recipe you will need:

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

Cooking steps:

The sorted and washed berries are poured into a container of the required volume and filled with alcohol-containing liquid.
Advice! It should cover the chokeberry by at least 1 cm.
For the specified amount of ingredients, 300–500 g of granulated sugar is usually added, depending on taste. To dissolve it, shake the container.
Infusion of chokeberry is carried out for 60 days at home: in the dark and cool, not forgetting to stir the contents of the container 2 times a week.
After the procedure, filter the chokeberry tincture through gauze.

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

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

Recipes for homemade black rowan wine

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

A simple recipe for homemade black rowan wine

A simple recipe for chokeberry wine at home without yeast is popular. To prepare it you will need:

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

Cooking algorithm:

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

To make strong chokeberry wine at home you will need:

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

To get dessert wine you need to take:

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

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

Technology for preparing desserts:

The washed berries are crushed and the juice is squeezed out. Then put in the refrigerator.
Pour the pulp with half of the prepared water at a temperature of about 80 °C. Drain the infusion after cooling and repeat the procedure. Mix both infusions and juice. As a result, at home you should get 10 liters of wort. Add 1.5 kg of sugar and mix.
Wine yeast is added to the resulting wort. They are prepared 5 days before the start of the procedure, placed in a dry bottle. Fill with water at a temperature of 20 °C. The neck of the vessel is covered with a piece of cotton wool. A day later, you need to add 0.5 tsp to the bottle with the chokeberry wine preparation. granulated sugar. The resulting mixture should ferment in a warm place, but not in the sun, for 2 to 4 days.
Advice! You need to prepare a starter from 2 tbsp. raspberries, 1 tbsp. water and 1/2 tbsp. granulated sugar and strain thoroughly. It is ready for use after 4 days.
Place the yeast component in the wort and install a water seal. Fermentation at home should take place in the dark at room temperature. Every 5–7 days of active fermentation of the wort, 730 g of sweetener is added to it.
Immediately after sediment has formed, chokeberry wine should be poured into bottles so that it does not reach the top, and left in a cool place for a period of quiet fermentation, which is a month. The vessels are loosely sealed so that the resulting carbon dioxide evaporates.
It is recommended to drain the wine sediment from chokeberries at home every week. After quiet fermentation, it can be further sweetened or fortified with vodka.

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

From aronia and blueberries

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

With cherry leaves

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

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

How to cook:

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

With lemon zest

To make chokeberry wine at home with lemon zest, you can use the recipe for black rowan with the addition of yeast. To the specified amount of ingredients you will need to add the zest of 9 lemons. It is added along with sugar after a week and a half of rapid fermentation of chokeberry wine.

With apple juice

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

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

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

Preparation:

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

With raisins

Ingredients:

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

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

Stages at home:

Collect benign chokeberry berries and carefully pick them off the clusters. Grind with a blender. There is no need to wash the berries - they should retain natural yeast.
Pour in 2 kg of sugar and pour in 1 liter of water at room temperature.
Keep at home for a week, covered with gauze. At the same time, the wort must be stirred 2 times a day - otherwise it will sour or become moldy.
Attention! You cannot close the container tightly with a lid - oxygen must flow into it.
Strain the contents of the container without throwing away the pulp.
Pour the chokeberry preparation into a clean bottle and install a water seal. If it is not there, you can use an ordinary medical rubber glove with pierced fingers.
Cover the pulp with the remaining sugar and add another 1 liter of water. Don't forget to stir 2 times a day.
After 5 days, strain the chokeberry wine. The pulp will no longer be needed.
Mix both portions of juice and reinstall the water seal.
Once a week, pour the wort into a new, clean bottle, not forgetting to close it with a water seal. This must be done carefully so as not to disturb the sediment collected at the bottom.
As soon as fermentation ends, gas bubbles will stop releasing and the glove will fall off. Now the chokeberry wine is filtered and poured into a glass container to the very top. Then you need to close the lid tightly.
The ripening of chokeberry wine lasts 3 months at home. After this, it is filtered one last time, bottled again and stored.

With cloves and cinnamon

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

Required:

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

If desired, add citric acid to the chokeberry drink.

How to cook at home:

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

Terms and conditions of storage

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

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

Conclusion

Wine made from chokeberry at home allows you to fully preserve the healing properties of the berry for a long time. At the same time, it has a pleasant taste and beautiful color.

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Preparing unusual wines for treating friends and family allows you to surprise guests with original drinks during any home feast. Chokeberry is suitable for creating very simple and at the same time very tasty wines. You can make alcoholic drinks from it from both fresh and frozen berries. Cherry leaves and apples are usually used as aromatic and flavoring additives. 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 a tasty 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 of quickly preparing 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 sweet, juicy apples that have 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 options for making delicious chokeberry wine, so before choosing the best one, it is recommended to study the simplest instructions. The following 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 an unusual aromatic wine from chokeberry berries.

Tasty and aromatic chokeberry wine, unlike wine and apple drinks, has an unusual aroma and 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.

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

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

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

Ingredients:

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

Chokeberry wine recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

When the summer season is over, it is time to prepare wines from ripe grapes and chokeberries. Despite the fact that the latter is not very widely known, many winemakers consider it a very worthy rival to its main competitor. After all, chokeberry wine turns out to be aromatic and rich.

Anyone can make a drink from chokeberry. The recipe is very simple, although the cooking process takes a lot of time. But it’s worth it, because the end result will please even the most demanding gourmet. Chokeberries ripen in early autumn, and wine preparation takes approximately two months. This means that by the New Year it will be ready and will become the highlight of the festive table.

Benefits and contraindications

Chokeberry wine is distinguished not only by its rich taste, but also by its benefits for the body, since it does not contain yeast or alcohol. Plus, black rowan has many healing qualities.

Its fruits are useful and are often used in medicine.
It is rich in vitamins. Due to this, various syrups that strengthen the body are often prepared from it.
Aronia chokeberry is recommended for consumption by people suffering from high blood pressure. After all, she reduces it very well.
It strengthens the immune system and helps with cardiovascular diseases.
Chokeberry is considered low-calorie and contains vitamin P, which strengthens blood vessels.
It contains pectin and tannins, which cleanse the body and remove toxins from it.

However, there are some contraindications to its use.

Chokeberry is strictly prohibited for people with increased blood clotting.
Its use can harm hypotensive patients, ulcer sufferers, and people suffering from arterial hypotension. Therefore, all this must be taken into account when starting to prepare such wine.

Knowing the benefits of this wine, and keeping in mind all the contraindications, you can decide whether it is worth preparing it and in what quantity to consume the finished product.

Cooking steps

Many winemakers prefer chokeberry to other raw materials. After all, the wine made from it has not only a beautiful color, but also a rich taste. You can make both dessert and table wines from the same preparation. However, the latter are prepared quite rarely, as they have a very tart taste. Making homemade chokeberry wine is not difficult. But in order to make it, you need to know a step-by-step recipe, which consists of several stages. These include berry processing, wort preparation, sourdough, fermentation and filtration.

Berry processing

The first stage is the collection and sorting of berries. To make the wine tasty, it is better to collect chokeberry before the onset of the first frost. For this you will need approximately ten kilograms of berries. There is no need to wash chokeberry, as there are bacteria on its surface that help ferment the wine.

Do not be afraid that dirty berries will harm the body; all this will precipitate and be removed at the filtration stages.

Wort preparation

Then the berries must be carefully crushed by hand, or ground in a meat grinder. Sugar is added to the resulting mass. The proportions are as follows: for ten kilograms of berries, one kilogram of sugar is added. The end result will be dessert wine.

If it seems sour, you can add sugar at the next stages of cooking.

Wine starter

Then a wine starter is made. It needs to be prepared in advance. To do this, take two glasses of any berries. They are poured into a jar, always unwashed. This is done to make the fermentation process more active.

Then add 0.5 liters of cold water and two tablespoons of sugar. Instead of yeast, you can use raisins or rose hips. Next, the jar is tied with gauze in four layers and placed in a warm place for three days. The starter must be stirred periodically. After three days it can be used to prepare a wine drink.

Fermentation

To do this, wine starter is poured very slowly into the prepared wort, with added sugar. Everything is thoroughly mixed. You can even do this with your hands. Next, the container with the future wine is closed with a tight lid and left for a week in a warm place for fermentation. You need to make sure that the temperature is no higher than twenty-five degrees.

The fermentation process lasts a week. All this time, the wine must be stirred and monitored so that it does not become moldy, otherwise the taste of the wine drink will be spoiled. After a week, when the swollen berries float to the top and foam appears, you can move on to the next stage.

At this stage, open the container and take out the pulp with your hands. Then you need to squeeze it out well and pass the remaining liquid through a sieve. The pulp does not need to be thrown away. We need to send it for re-fermentation for another seven days. To do this, fill it with one liter of water and add a glass of sugar.

Next, the filtered liquid is poured into bottles and closed with a water seal. You can do it yourself. For this purpose, a screw cap and a drain tube are used. A hole is made in the center of the lid, the diameter of which is equal to the cross-section of the hose. It is threaded through this hole. The end of the hose is lowered into a jar of clean water. This is done so that excess gases escape freely and the wine does not “suffocate.”

The prepared jars are sent to a cool and dark place.

It is important that the temperature there remains below eighteen degrees. For a month, you need to remove the foam that has formed on the wine once a week.

Filtration

Among other things, wine needs to be filtered. The process is simple: it is poured from one container to another. There will be some sediment left at the bottom. Many novice winemakers think this is a bad sign. But this is quite normal, since further in the filtration process the sediment will become less and less.

In addition, once a month, you need to do a special cleaning. The wine is poured through a tube slightly thinner than the outlet tube. It should be located slightly above the container where the wine drink will be poured. This process helps the wine acquire a refined taste.

After a month, it is necessary to stimulate fermentation. To do this, ammonia is added to the wine, one drop per liter of liquid. This makes the wine stronger. And also do filtration even more often, at least once every two weeks.

When chokeberry wine becomes lighter in color, it means the process is nearing completion. This wine is young and can already be tasted. At this stage, the taste should be sour, but the sweetness should still be present.

After two months, when the wine becomes completely clear, you can add sugar to it. One spoon per liter of wine will be enough. But you don’t need to pour it directly into the container. To do this, you need to place it in cotton material, tie it with thread, and lower it into a container with wine. The material with sugar is fixed with a thread and a water seal is placed on top. The “sweetening” process lasts a week, during which the sugar must completely dissolve.

After this, the wine is poured into the containers where it will be stored. As a rule, these are simple bottles, less often - cans. However, you shouldn’t close it tightly right away, since it is still young and can break the container during further fermentation.

You need to close it tightly when the wine is one hundred percent ready.

Recipes

The traditional recipe described above is far from the only one. There are many other interesting versions of preparing a wine drink from aromatic chokeberry. Any of them will be just as good and useful. Therefore, it is worth considering them too.

Vodka liqueur

This recipe is the simplest and can be prepared in just one day. To prepare it you will need the simplest ingredients.

1.5 kg chokeberry;
3 liters of cold water;
0.5–0.7 kg sugar;
0.5 l of forty-proof vodka;
5–6 clove buds;
2 cinnamon sticks;
1 tsp. citric acid.

First, the chokeberry berries are sorted and then washed. After this, they are thrown into the pan and placed on the stove. When the mass boils, the heat is reduced and the liquid is cooked for another thirty minutes. After this, the pan should be placed in a cool room for half a day.

Then you need to rub everything through a sieve and add sugar. Then the pan is put back on the fire and cooked for another half hour. After time, spices and vodka are added. Then everything is brought to a boil and removed from the heat. When the liqueur has cooled, it must be filtered again and poured into the containers in which it will be stored. It can be used immediately.