Many summer residents consider chokeberry to be a useless plant, the berries of which are unsuitable for winemaking. It's time to debunk this myth. We 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.
Wine under water seal 
Glove like shutter 6. Getting a new portion of juice. After settling for a week, carefully strain the pulp through a colander. There is no need to specially press, since you only need high-quality juice, not dregs. The recycled pulp and peel can be thrown away; they 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).
Chokeberry is not only an ornamental plant in the garden landscape; chokeberry is a very useful plant and is widely used in folk medicine. Vitamin syrups, compotes and jams are made from chokeberry berries, dried for the winter and frozen in the freezer. Among home winemakers, the fruits of chokeberry are also popular; they are used to make liqueurs and tinctures, and wine made from chokeberry is especially tasty. The wine produced from it has a beautiful ruby color with a pleasant aroma. In some recipes, chokeberry juice is mixed with the juices of other fruits. A particularly good combination is obtained from apples and chokeberries. Apple juice reduces the too tart taste of rowan berries.
Chokeberry wine is easy to make at home. The wine recipe is similar to any other fruit and berry wine recipe. The most difficult thing is to get juice from chokeberry berries. This can be done in three ways: 1- classic juice squeezing; 2- separation of juice by fermenting the pulp; 3 – obtaining juice using Cahors technology. With the first technology, the juice is separated from the berries using a juicer and a press; in this case, the pulp is not used, but the largest amount of useful substances remains in it. Therefore, to prepare wine at home, either the second or third method is often used.
When to collect chokeberry? Chokeberry ripens at the end of September; ripe rowan fruits can hang on the branches for another two months, but birds can peck them. Umbrellas are completely cut from the branches, then the berries are separated from the stalks. Chokeberry is well transported and can be stored for a long time at a temperature of +3-6°C. For drying, it is better to pick berries after the first frost, at this time they contain the greatest amount of nutrients and sugar. Before making wine from chokeberry berries, you need to sort out the berries and separate spoiled and moldy fruits. It is important that you do not need to wash the rowan berries; on the surface of the rowan there is wild yeast necessary for the fermentation of wine. Throughout the entire wine production process, cleanliness must be maintained; all containers must be thoroughly washed and disinfected.
Step-by-step recipe for wine from chokeberry juice
Ingredients:
- Chokeberry berries – 10 kg;
- Granulated sugar – 5 kg;
- Unwashed raisins – 100 g;
- Water – 2 l.
Preparation:
- Crush the clean collected berries using a meat grinder, a wooden masher, or simply mash them with your hands. The best result would be to use a special crusher at home.
- Place the crushed berries in a suitable saucepan, add 1.5 kg of sugar. The recipe does not use yeast; instead, raisins are added and, of course, the wild yeast of the berries themselves is involved in the process. Add raisins and stir everything. Cover the top of the pan with gauze and place in a warm place with a temperature of 20-25 degrees. Every day you need to stir the pulp and melt the foam that has formed on the surface. During this time, the berries will swell and fermentation will begin.
- When the fermentation period ends, it is necessary to squeeze the juice out of the pulp. This can be done using a bag made of thick fabric, a regular polypropylene bag will do, or using a press. As a last resort, use a colander. Pour the squeezed juice into the fermentation container, leaving half of the container empty, more juice will be added to it later, close the container with a water seal, you can make it out of a rubber glove by piercing one finger with a needle.
- Pour 2.5 kilograms of sugar into the remaining pulp and add warm water at a temperature of 30°C. Stir the contents, cover with gauze and leave for another week, stirring the contents periodically once a day.
- After a week, once again separate the juice from the pulp and add it to the fermentation container, where the first batch is already fermenting. Wine should ferment at a temperature of 18-25° under a water seal.
- A week later, add another 1 kg of sugar; this must be done by selecting 500 ml of fermenting wine and dissolving the sugar in it, then pouring the syrup back into the bottle.
- The main fermentation lasts 1-2 months, it all depends on the amount of sugar in the wort, fermentation temperature and the work of the yeast. At the end of fermentation, the release of carbon dioxide stops, sediment falls, and the wine becomes lighter.
- At this time, you need to drain the wine from the sediment (decant) using a thin PVC tube without touching the sediment. Pour the drained young chokeberry wine into a clean, dry bottle, taste it, and if you need to add sugar, you can also fix the wine with strong alcohol by adding vodka, alcohol or cognac. Install a water seal and place the wine in a cool room with a temperature of 8-15°C.
- Quiet fermentation lasts up to 6 months; during this time, when sediment forms, you need to remove the wine from it, usually once a month.
- Pour the finished wine into bottles, seal well and store in the basement. The strength of the wine is 10-12 degrees. Wine made at home from chokeberry can be stored in a cool cellar for up to 5 years. The longer the aging period, the better the taste of the drink becomes.
Video recipe for making wine at home
Homemade wine from chokeberries and apples
The wine according to this recipe will be softer and not as tart as in the first version. It brightens better and has a richer bouquet in taste. It is not difficult to prepare it, even without much experience in winemaking.
Compound:
- Chokeberry – 2 kg;
- Apples – 1 kg;
- Sugar – 3 kg.
- Water – 2 l.
How to do:
- Crush the black rowan berries or grind them in a blender.
- Wipe the apples, remove the stems and cut out the cores, chop or pass through a juicer.
- In an enamel bowl, mix applesauce with chokeberry, add water and add 1 kg of sugar. Cover the neck with gauze and place in a warm place for a week. Stir the mixture daily and heat the top of the risen pulp of apples and rowan berries.
- After 7 days, squeeze the juice from the cake and pour it into a fermentation bottle. Install a water seal on the neck or make one from a signet.
- After a week of fermentation, add 1 kg of sugar in the form of syrup.
- After another week, repeat the operation and add the rest of the sugar dissolved in the wine must.
- After 2 months, drain the wine from the sediment and send it to a cool room (cellar or basement) to ferment for 3-5 months.
- Carefully strain the finished wine from the sediment and pour it into beautiful bottles. Black rowan wine with apples is ready!
Recipe for a chokeberry wine drink with cherry leaves
A simple and quick recipe that will allow you to prepare an alcoholic drink that is more like liqueur than wine. In three weeks it will be possible to taste it.
Ingredients:
- Chokeberry - 0.5 kg;
- cherry leaves – 100 pcs.;
- vodka or cognac – 1.5 l;
- sugar – 200 gr;
- citric acid – 1 tsp.
How to prepare the recipe:
- Rinse the chokeberry berries and grind through a meat grinder. Place the mixture in a saucepan, add cherry leaves. Add water, heat to a boil and cook over low heat for 15 minutes.
- Strain the broth through a fine sieve, add sugar and citric acid. Stir well until the sugar is completely dissolved.
- Cool the mixture to room temperature, pour into a suitable jar and add vodka. The drink will turn out much tastier if you include cognac or brandy in the recipe as an alcoholic base. Leave the jar in a dark place to infuse for 3 weeks. Filter the finished drink through a cotton-gauze filter, pour it into bottles and you can enjoy the pleasant aroma and taste.
The benefits and harms of chokeberry
Chokeberry berries contain a huge amount of substances that are beneficial for the human body. This includes a lot of vitamins, various acids, sugars and microelements. Chokeberry is beneficial and helps in the treatment of many diseases: it reduces blood pressure and cholesterol. Has a diuretic effect. Normalizes the functioning of the liver and gall bladder. In addition to its benefits, chokeberry wine can also cause harm, especially for people with stomach diseases and hypotension. It should not be used by pregnant and lactating women.
The small berries of chokeberry (chokeberry) contain a whole bunch of useful substances. This berry removes toxins from the body, regulates intestinal function, and is recommended for cancer.
The unique properties of chokeberry fruits accumulate in wine, giving it healing properties. A glass of rowan wine (no more than 100 ml per day) will help boost immunity, strengthen the walls of blood vessels, and improve blood clotting.
Chokeberry wine is taken daily: one tablespoon thirty minutes before meals (the norm per day is 75-100 ml!) for changes in blood pressure, high cholesterol, and many other diseases.
Healthy chokeberry wine is not difficult to make at home. The intoxicating drink made from chokeberry is very rich, tasty, and has a beautiful color: different shades of ruby.
The step-by-step recipe for such a drink is no different from preparing other types of fruit and berry wines:
- collection and preparation of berries;
- obtaining juice (wort);
- fermentation process,
- filtration of young wine;
- maturation of the drink.
If the wine will be used for medicinal purposes, then choose a recipe that does not contain yeast in the ingredients. To stimulate the fermentation process, raisins, raspberries or rose hips are often used as a starter instead of wine yeast.
Technologies and secrets
Choosing a suitable recipe for chokeberry wine is not difficult. There are many recipes for every taste: from simple classic to original versions with various additional ingredients.
It is worth noting that dry (table) chokeberry wines are quite tart. The best option is to make dessert or fortified (liqueur) wine from chokeberry at home. To obtain wine, you can choose different technologies.
Traditional technology
In this method (classic recipe), the juice is obtained from fresh berries without subjecting the pulp to heat treatment. The next step is adding sugar and yeast to the pulp. This recipe has a serious drawback: the juice in the berries is not used effectively. There is a lot of juice in the berry pulp, and a lot of useful substances remain there.
Usually such pulp is not thrown away; it can be used to make marshmallows, jam and other culinary delicacies.
Therefore, winemakers strive to use a recipe that will allow the maximum possible range of nutrients to be transferred into wine.
Fermentation
This is one of the most popular technologies for making wine from rowan among winemakers. The process technology is as follows: the berries are thoroughly mashed and the juice is squeezed out of the resulting mass. Pour it into a clean container and put it in the refrigerator.
The remaining pulp is poured with boiled water for fermentation. The mixture must be stirred very often so that the process proceeds normally and the workpiece does not deteriorate. Then the pulp is squeezed out. The assigned liquid is combined with the previously squeezed juice.
Next, the process follows the classical scheme. The disadvantage of this method: rowan pulp is quite capricious, it must be controlled and stirred regularly. This method is suitable for winemakers who already have some experience in making wine.
Cahors technology
The optimal method for making wine from chokeberry at home for beginners is Cahorna. Immediately after squeezing the juice from the mashed berries, the pulp is poured with boiled water, the temperature of which should be approximately 80 °C. The mixture is left to swell for a day.
Then the pulp is thoroughly squeezed out. The resulting juice is added to the previously squeezed juice. Thermal treatment of the pulp can be carried out 2-3 times. This technology allows you to obtain wort with a maximum of nutrients.
So, we got acquainted with the main features of making chokeberry wine, and we offer a step-by-step recipe for making it, which will allow you to make a high-quality and healthy drink.
Classic recipe with raisins
This is almost a classic recipe. Instead of yeast, raisins from dark grape varieties and Cahors technology are used.
Ingredients:
- chokeberry fruits - 5 kg;
- sugar - 1 kg (200 g per 1 kg of fruit);
- raisins (unwashed) - 50-70 g;
- boiled water at room temperature - 1 liter.
Wine prepared according to this recipe will delight you with a delicate aroma and exquisite taste. And, in addition, a glass of such a drink will contain a whole bunch of useful components.
At home, other fruits are often added to the tart rowan berries to create original drinks with a milder taste. The most successful combination is rowan and different varieties of apples. The recipe differs from the above in that when preparing the wort, apple juice is added (for 2 kg of rowan berries - 1 kg of apples and sugar).
Fortified chokeberry wine with spice aroma
Instant fortified wines are made from chokeberries. These are drinks of the liqueur group, they are usually sweet. They are prepared without yeast. Spices with a strong aroma are often added to such wines to “mask” the smell of vodka.
Ingredients:
- chokeberry - 700 g;
- water – 1 l;
- sugar – 250-350 g;
- vodka – 350 ml;
- citric acid - optional;
- cloves – 5 pcs.;
- cinnamon – 1 stick.
Now you can prepare delicious and healthy chokeberry wine at home.
Chokeberry is a very healthy berry. Compotes and jams made from it turn out to be too tart and sour. And it is ideal for making homemade wine. Let's look at this article: how to make wine from chokeberry.
Benefits of chokeberry wine
Wine made from this berry has a number of useful properties:
- increases immunity;
- cleanses the body of toxins;
- helps with rheumatism, radiation sickness, stomach diseases, oncology;
- stabilizes blood pressure and the functioning of the cardiovascular system;
- has a beneficial effect on the nervous system;
- improves metabolism and fat burning, therefore serves as a good tool for those wishing to lose excess weight;
Of course, the drink brings benefits only with moderate consumption of wine.
Features of making chokeberry wine
There are always some difficulties encountered during the preparation of wine, if a person is making it for the first time or experimenting with a new type of wine, with new components for the drink. To make chokeberry wine excellent, you need to know about some features:
- To prevent the wine from becoming bitter, you need to collect chokeberries after the first frost. It is at this time that the berry loses its strong bitterness.
- To obtain a sufficient amount of juice from this berry, use 2 methods:
- In order for black rowan wine to turn out to be of high quality, tasty, and uniform in color, you need to pour the wine into other containers weekly during the fermentation stage, without touching the sediment. After this, the drink must be left to ripen in a cool room for 3 months. If the wine becomes cloudy, pour it into other containers, getting rid of the sediment.
- Do not wash chokeberries or collect them after rain - this will cause you to lose the natural yeast needed for fermentation. If it happens that the rowan has lost the required component, all that remains is to buy yeast.
- Sort the rowan well to prepare the drink.
- Find out more precisely whether the purchased container is suitable for storing food. This may affect the future taste of the wine. If you are using old containers, sterilize them with boiling water and dry them.
Classic chokeberry wine recipe
This recipe is one of the best chokeberry recipes available. The drink turns out very tasty and aromatic.
Ingredients:
- chokeberry – 5 kg;
- sugar – 1 kg;
- raisins – 50 g;
- water – 1 l.
Cooking technique:
The shelf life of this wonderful drink in a cool room is 3-4 years.
Chokeberry wine with cinnamon and vodka
This method makes it possible to obtain amazing wine with a spicy taste and pleasant aroma. The cinnamon and added alcohol make the drink taste like a great liqueur.
Ingredients:
- chokeberry – 5 kg;
- sugar – 4 kg;
- vodka – 500 ml;
- cinnamon – 5 g.
How to cook:
- Carefully sort the berries and mash them by hand or with a masher until smooth.
- Pour sugar and cinnamon into it, stir. Place the mixture in a clean container, cover it with gauze and place in a warm room for 7-9 days.
- During this time, stir the wort 2-3 times a day. Then strain the juice from the pulp and pour it into a new container. A fermentation bottle works well.
- Install a water seal on it and wait about a month and a half for fermentation. When the process is complete, pour the young wine into a container, add 500 ml of vodka and stir. Then bottle it and leave the wine to mature in a cool place, like a cellar. It will be ready in 3-6 months.
With added grapes
Grapes and chokeberry go well together. Homemade wine prepared according to this recipe has a classic taste and smell. A big plus is the good fermentation of the grapes.
Ingredients:
- chokeberry – 5 kg;
- grapes – 5 kg;
- sugar – 2 kg;
- water – 5 l.
Cooking technique:
- Carefully sort the rowan berries and grapes. Not a single berry should be unripe, rotten or spoiled.
- Mash all the berries by hand or with a wooden masher. Add sugar and water. Mix the ingredients well, let it ferment and follow the same principles as in the above methods.
- When the mixture stops playing, strain it and leave it for 40 days for the next stage of fermentation.
- When it is complete, strain the wine, bottle it and let the drink mature for 2-4 months.
Homemade chokeberry wine with apples
This method is suitable for patient people who want to enjoy the summer taste of this drink in cloudy weather or on a winter holiday. Patience is required here to add sugar multiple times.
Ingredients:
- chokeberry – 3 kg;
- apples – 2 kg;
- water – 2 l;
- sugar – 1.2-1.5 kg.
How to cook:
- First, sort out the apples and wipe them with a dry cloth. You can’t soak it - you’ll lose natural yeast. Remove seeds and wormholes. The seeds will spoil the taste and benefits of the drink. Chop the fruit.
- Sort through the rowan and mash it. Pour half a kilogram of sugar into it and stir the mixture with apples. Add water and mix everything again. Cover the container with gauze and place it in a warm place for a week. Stir the mixture 2-3 times daily.
- Install a water seal and add half a kilo of sugar once a week for 2 weeks, stirring the mixture every day.
- The fermentation stage will last about a month. After its completion, strain the composition and bottle it. Put it away for storage.
With the addition of cherry leaves
These ingredients make a wonderful mixture of fall and summer berries. The result is an unusual, bright, aromatic wine.
Ingredients:
- chokeberry berries – 3 kg;
- a handful of cherry leaves;
- water – 0.5 l;
- sugar – 500 g;
- raisins – 100 g.
How to do:
- Wash the cherry leaves and dry.
- Mash the rowan thoroughly and add sugar, raisins, clean water, and cherry leaves to the mixture.
- Ferment according to the classical scheme: maintaining a standard temperature, stirring daily, etc.
- Strain, install a water seal and leave the wine for another month. Check - if it is still sharp, not overplayed, then insist further.
- Strain off the sediment and store. Can be fixed with vodka in the amount of 0.5 liters.
With orange flavor
This drink is made in 2 ways: with the addition of orange juice or with orange zest. The latter option is preferable, as it produces a tastier and more aromatic wine.
Ingredients:
- chokeberry – 4 kg;
- oranges – 3 pieces;
- water – 1.5 l;
- sugar – 750 g.
Cooking technique:
- Sort through the berries and mash them by hand or with a masher. Add 1.5 liters of water and 500 g of sugar to the mixture. Place in a warm place for 9-10 days.
- Wash the oranges with soap and dry. Remove the skin and chop.
- Strain the mixture to remove the pulp. Add crushed skin and 250 g of sugar to the juice. Mix everything and let the mixture ferment for another 7-8 days.
- Strain again. Install a water seal and place the composition in a warm place for another 40 days.
- Pour the wine into another container, discarding the sediment. To ripen, place in the basement or refrigerator.
Anyone can make such wine if they wish. You just need to follow the recommendations of experienced winemakers, not to miss the slightest detail of the recipes, so that the drink turns out to be of high quality. It’s not for nothing that they say: “the devil is in the details.”
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: for example, at home it can be both a treat and a medicine. 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 as a basis, which is made from the highest grade alcohol (0.5 liters 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 of a 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 in a 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.
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