Chokeberry chokeberry wine recipe. The right choice of berries. With cherry leaf

Many supporters self-cooking Alcoholic drinks avoid chokeberry, completely unreasonably considering it a weed berry.

Those who have tried chokeberry wine at least once are looking forward to the end of September - the time when the berries ripen and in the best possible way suitable for winemaking.

In this article we will tell you how to reduce the astringency for which chokeberry is famous, we will give a simple recipe for preparing it, and we will also discuss which snacks are best to use rowan.

As we mentioned just above, best time for harvesting - end of September. Ripe berries can remain on the trees for another month or two, but there is a high risk that birds will thoroughly pluck the branches before you reach them.

The berries are stored well in the refrigerator at temperatures up to 6 degrees, which allows, having thoroughly prepared for winemaking in September, to begin production much later. When picking berries, the umbrellas should be cut off entirely, and the berries can be separated from the stalks immediately before the process.

Cooking at home

Wine from chokeberry can be obtained at home using one of three methods, and any of the recipes given on the Internet will be variations of one of them. These are the methods:

classic juice extraction;
separation of juice by fermenting the pulp;
Cagor technology.

At the same time, black rowan wine made according to recipes from the first group will be missing part useful functions , since the highest concentration useful substances- precisely in the pulp of the berries, which does not go into production during classical pressing.

Recipe with pulp

Now, having learned everything you need about picking berries and possible technologies for preparing the drink, it’s time to give a recipe for making chokeberry wine at home.

Here is a step-by-step recipe for preparing a drink using pulp. So, to make healthy wine from black rowan we need the following:

10 kg of ripe berries;
5 kilograms granulated sugar;
100 grams of unwashed raisins;
2 liters of clean water.

The procedure for making chokeberry wine is practically no different from what you probably already read in the article about making wine from berries:

Squeezing the berries. You can use a wooden masher, mash the berries with your hands, or resort to kitchen appliances– meat grinder, blender or food processor. It is better not to wash the berries, as their skin contains wild yeast, which will start the fermentation process.
Pour (or transfer, depending on consistency) raw materials in a pan, add one and a half kilograms of sugar.
Pour it in raisin, mix.
Cover the pan with gauze and put it in a warm place for a week(temperature about 20-25 degrees).
Every day carefully mix the pulp knocking down the foam cap.
After completion, you need to squeeze the juice from the pulp. You can use gauze or even a colander.
Pour the resulting juice into the container in which the main fermentation will take place. Leave half the container free.
We install a water seal (read:).
Add 2.5 kilograms of sugar pour 2 liters of water heated to 30 degrees into the squeezed pulp. Mix and place in a warm place for a week.
Re-squeezing the juice, pour it into the container in which the first batch of juice ferments. Optimal temperature fermentation – 18-25 degrees.
A week later add sugar to the bottle with juice. It is best to take half a liter of juice from the container, thoroughly stir a kilogram of sugar in it, after which you can pour it back.
Fermentation will be completed in 1-2 months. At the same time, the wine will become noticeably lighter, and carbon dioxide will no longer escape through the water seal. This is the right time to drain Home wine from chokeberry from sediment. We have already described how best to perform this procedure. Let us remind you that to drain the sediment you should use thin PVC tube without touching the sediment that is sure to form at the bottom of the container.
Pour the wine into a clean, dry container, taste, and add more sugar if necessary. We install a water seal and send the bottle to a cool (8 - 15 degrees) place.
The fermentation process will take about six months, in this case, every month (and sometimes more often) it is necessary to remove the wine from the sediment and pour it into a clean, dried container.

Wine prepared according to this recipe from chokeberry will have strength is about 10-12 revolutions, and you can store it for up to five years (but always in a cool place).

Please note that although we have indicated that you can use a blender and other kitchen tools, the taste will be better if you do not resort to their help.
It is very important that recipes for homemade chokeberry wine involve the use of only ripe berries. And it's not even so much about taste qualities(unripe berries will make the drink unbearably tart), so much so that it is the ripe raw materials that ensure high-quality fermentation.
If the wine ferments reluctantly even with ripe berries, you can add more unwashed raisins. Using the same technique, you can increase the content ethyl alcohol in the finished product.
Housewives probably know how difficult it is to remove stains left by chokeberry on clothes. We strongly recommend using old clothes, or better yet, wear an apron.
You can eat chokeberry wine in the same way as any of the berry wines. Perfect fit cold cuts or fruit.
Remember to stir the wort thoroughly during fermentation. This will prevent mold from forming on the foam.

We hope you find both the recipes and our tips useful. We are sure that if you do everything correctly, this wonderful drink will decorate your festive table almost constantly, and your guests will certainly appreciate the tartness and ease of drinking this alcoholic drink!

In vain many people consider chokeberry to be a demon healthy berry. It contains enough a large number of useful properties, substances and vitamins. Eating rowan helps boost immunity, fight depression and high blood pressure, renders positive influence on endocrine system. You can make a lot of things from berries healthy drinks, for example: juice, compote, wine, liqueur, it will turn out very tasty and healthy.

The main thing is to follow a number of basic rules. Only then will chokeberry wine be on par with other alcoholic beverages.

To make wine, you need to know about some characteristics of the berry. Firstly, it cannot be washed before use, since wild yeast is present on the skin, due to which the drink will ferment. Secondly, the berry should not be overripe, otherwise the drink will be of dubious quality. Thirdly, they crush the chokeberry with their own hands. Fourthly, chokeberry cannot be collected and used in winemaking after rain. And finally, fifthly, metal utensils should not be used to make wine. Wooden or glass containers are best suited for these manipulations.

Features of the technology

It is quite possible to make chokeberry wine at home if you know the basic technologies. So, let's look at them using the example of a classic recipe. To make wine you will need 5 kilograms of unwashed chokeberry, 2 kilograms of sugar, 100 grams of unwashed raisins and 1 liter boiled water room temperature. If you don't like raisins, you can omit them from the recipe.

First you need to cook berry puree. After it works homogeneous mass, similar to mush, you need to transfer it to another container, which should be at least 10 liters in capacity. Sugar (half, that is, 1 kilogram) and raisins are poured into the bottle, everything is thoroughly mixed with the gruel. The mass is covered with a lid and stored in a warm place for a period of one week. However, the drink should be stirred daily.

After 7 days they begin winemaking, during which time the juice is separated from the cake and sediment. First you need to take the pulp and squeeze out the remaining juice from it. It is convenient to do this using a sieve or gauze. The juice must be filtered and transferred to a container where the wine will ferment. You will need to install a water seal on top of the bottle or put a rubber glove on the neck.

Pour boiled water over the cake and add the remaining sugar to the mixture, mix everything thoroughly. The pulp should be transferred to a jar or any other container, closed, and placed in a dark, warm place for another week. We must not forget about mixing the mass. After a week, the cake is filtered. The liquid must be poured into a bottle where the fermentation process takes place. To do this, you need to remove the glove and then tightly close the bottle again.

The last step in making wine is that the drink will need to be filtered every two days using a rubber hose. With its help, the liquid is poured into a clean container, the neck is closed and removed again. The process is repeated as many times as necessary. Homemade chokeberry wine will be ready when it stops fermenting and there is no sediment left in the bottle. The drink is poured into bottles, closed and stored in a dark and warm place. The wine must mature for 3–4 months, after which it is completely ready for consumption.

Cinnamon Recipe

The technology for making chokeberry wine with cinnamon is similar to the classic recipe. The only thing is that the ingredients change. In order to get a drink similar to liqueur, you need:

vodka 1 bottle
chokeberry 5 kilograms
granulated sugar 4 kilograms
cinnamon 5 grams

The wine must be made according to the classic recipe, and when it is ready, mix it with vodka. It can take six months to mature. Such a wine will be quite strong and will differ in taste from those prepared without adding alcohol. Be sure to try it this recipe, the wine turns out very tasty and not like those sold in the store.

Recipe for frozen berries

You can also get a light, aromatic and pleasant-tasting wine from frozen berries. To do this you will need:

chokeberry juice 4 l. (it is convenient to use a juicer or meat grinder)
boiled water 4 l.
sugar 3 kg
raisins 150 gr

Before making wine from chokeberry, you need to prepare juice for it and let it stand for a while. room temperature so that it warms up a little. Then you should mix the juice with sugar and water and mix. Add unwashed raisins, pour the drink into a container and cover with a glove or water seal. It is necessary to wait for the wine to ferment and free it from sediment. Then the wine should be poured into clean bottles and closed with lids. The wine matures for 3–4 months in a cool, dark place.

Recipe with grapes

Ingredients:

chokeberry 10 kilograms
sugar 4 kilograms
grapes 350 grams (wash, drain in a colander)
boiled water 4 liters

In order to make wine with the addition of grapes, you will need to use a classic recipe. The technology is the same, only instead of raisins, crushed berries are mixed with grapes.

Recipe with apples

Apples can be used fresh or dried, the taste will not be affected. To prepare you will need:

chokeberry 5 kilograms
sugar – 2 kilograms
apples 500 grams
vodka 1 bottle 0.5 liters (diluted alcohol can be used).

The wine is prepared again according to the classic recipe, but after fermentation is complete and after the pulp is pressed, alcohol is added to the wine. If alcohol is used, it is diluted in equal proportions 1:1. After this, the drink is bottled and left to mature in a dark place for several months.

Orange flavor recipe

This wine is prepared in two ways. In the first, freshly squeezed orange juice is used, and in the second, the fruit with zest is turned through a meat grinder. In the first case, you will need 300 grams of juice; it is added directly to the crushed berries. In the second, they take 3 medium oranges, wash them, cut them into slices and pass them together with the skin through a meat grinder. The resulting pulp is mixed with crushed chokeberry berries; 1.5 kilograms are needed. You need to pour 1 liter of water into the mixture and add 1 kilogram of sugar, mix everything thoroughly and place the mass in a fermentation container. Then everything is done according to the classic recipe.

Wine is infused on it, which then gives a very pleasant citrus aroma and taste. Homemade wine can be prepared with honey, raspberries, gooseberries, strawberries, currants and other berries. In any case, if you follow the technology, it will turn out very tasty.

Fortified drink recipe

Regular wine has a strength of 10–12 degrees, but can be prepared fortified wine, which true gourmets will appreciate. The preparation method is simple, but often winemakers recommend adding spices to the recipe in small quantities, this way you can drown out the smell of vodka. Yeast is not used in this method.

You will need:

chokeberry 1 kilogram
vodka 0.5 liters
water 1 liter
citric acid - a pinch
cloves 3-4 pieces

Pour the rowan into an enamel container, add water and cook for half an hour over low heat. Do not wash off wild yeast from the surface of the berry. Afterwards, the broth is left to settle for 12 hours and filtered using a sieve. After the time has passed, put the liquid back on the fire, add the remaining ingredients and mix thoroughly. After 5 minutes you can turn off the gas. When the wine has cooled, it can be poured into a glass container. This drink is prepared quickly, can be consumed immediately, it lowers blood pressure and normalizes metabolic processes in the body.

Homemade chokeberry wine is not harmful if consumed in moderation. It is recommended to drink a tablespoon of the drink before eating. Excessive use too dangerous and may cause detoxification of the body. It can be dessert, fortified wine or tincture. The main thing is that it is prepared correctly and from ripe fruits.

You can choose any step-by-step recipe for preparation. The wine will please you exquisite taste, pleasant aroma and beautiful dark burgundy hue.

Attention, TODAY only!

Chokeberry or chokeberry is a common plant North America, where there are about fifteen of its species, while in our latitudes only three grow. This is a very healthy berry. It is widely used by winemakers, and from our article you will learn a recipe for chokeberry wine at home. In addition, it is used in medicine for the preparation of vitamin complexes, medicinal syrups. Chokeberry reduces blood pressure. However, this berry and products made from it should not be consumed if there is increased blood clotting, gastritis, or ulcers.

How to choose the right berries for making wine

The most important thing when using chokeberry to make wine at home is to collect ripe berries. By the end of August, the chokeberry begins to darken, but this does not mean that it is already ripe. It is necessary to wait for frosts in October, after which chokeberries have a sweetish taste. To check ripeness, you can use another trick: if you crush the berries, the juice should have a rich ruby color.

It is important to pay attention to appearance aronia. It should not be wrinkled, damaged or rotten. The berries should be large, shiny, and not too hard. If you lightly press the chokeberry with your fingers, it will be a little soft. Before cooking, the berries need processing - removing the branches. By following these rules when choosing chokeberries for making homemade wine, you will enjoy its sweet taste.

What utensils will you need?

For home winemaking, it is important to choose the right vessels for preparing the wort and fermentation. It is better to give preference to wooden, glass, enamel without damage, and also dishes made of food-grade plastic. For fermentation it is more convenient to use the first two types, and for intermediate overflows the other two. If you want to use a wooden one, then it must be made of oak. Containers made of pure metals - iron, copper, aluminum - are not suitable for winemaking.

Glassware makes it possible to observe fermentation through transparent walls, but it has disadvantages: fragility, impermeability of the walls to air, but to accelerate the maturation of the drink it is necessary a small amount of air, pliability to temperature changes. To eliminate the influence of these disadvantages on making wine at home, glassware wrapped in felt, thick fabric, placed inside a wicker basket.

Wooden utensils are considered traditional in winemaking. In it, the temperature fluctuates slightly, the wort is protected from the influence of light, air penetrates through the pores of the material in small quantities, sufficient for the yeast to work. Wine in barrels matures more fully, faster, and the oak imparts tannins and qualities to the drink that are not available when made in glass and other containers. However, in wooden containers it is impossible to monitor the progress of fermentation.

The best step-by-step recipes for homemade chokeberry wine

Among winemakers, chokeberry is highly valued. Chokeberry wine comes out extractive, thick with a rich ruby color, which can be seen in the photo. If the fruits are picked in mid-September, when the berries are at their maximum juiciness, the drink will be well clarified. Chokeberry is suitable for making wine of any type, but table wines are rarely prepared due to their heavy taste and astringency. It is better to cook strong, dessert types. In many recipes for chokeberry wine, the berry is mixed with other juices to obtain less tart taste.

Classic recipe

There are a lot of recipes for wine made from chokeberry, as well as drinks from other fruits. First consider classical technology. The resulting wine is distinguished by a luxurious bouquet of aromas and tastes. Required components:

sugar – 2 kg;
chokeberry – 5 kg;
boiled cooled water – 1 l;
unwashed raisins – 50 g.

Step by step recipe:

Mash the unwashed berries with a wooden pusher or your hands.
Place the resulting puree in a container, stir in 1 kg of sugar, and add raisins. Stir, cover, leave for a week in a warm place. Stir the mixture daily.
Collect the pulp and squeeze the juice through cheesecloth. Filter the juice and pour it into a container for fermentation. We put on a rubber glove on top.
Pour in the remaining cake warm water, add the remaining sugar, mix, cover, leave for a week in a warm place.
We filter the cake. We remove the glove from the bottle, pour in the juice from the squeeze, and put the glove back on.
Every two days, the wine must be filtered by pouring it through a thin hose into a clean container and wearing gloves. This process is repeated until fermentation stops.
The finished drink is bottled, corked, and sent to a dark, cool place for 2-4 months to mature.

Through a juicer

Chokeberry contains sufficient quantity sugar for the formation of alcohol and fermentation, so making wine from it at home is easy. The recipe uses chokeberry juice. To get it, you need to use any type of juicer. Required Ingredients:

chokeberry juice – 1 l;
sugar – 250 g;
water – 400 ml;
yeast - 30 g per 1 liter of wine.

Step by step recipe from chokeberry:

Mix water, sugar and juice. Add yeast to speed up the fermentation of chokeberry wine.
Pour the wort into the prepared container and seal with cotton plugs.
By the end of intensive fermentation, it is necessary to ensure the release of carbon dioxide. To do this, put a rubber glove on the container.
After fermentation is complete, you need to decant the wine, bottle it, and let it sit for a couple of months in a cool, dark place.

Homemade chokeberry liqueur with cherry leaves

Chokeberry liqueurs are valued for their unsurpassed aroma and tart taste. This drink will decorate any table. According to the recipe, to enhance the taste and aroma, add cherry leaves. Required components:

cherry leaves – 100 g;
chokeberry - 1 cup;
sugar – 1 glass;
water – 1 l;
vodka – 0.5 l;
citric acid – 1 tsp.

Step-by-step tincture recipe:

Fill the leaves and berries with water, put them on the fire, and boil for 15 minutes. Cool, squeeze out the leaves.
Add citric acid, sugar, boil for 20 minutes over low heat, avoiding strong boiling.
It is necessary to cool, filter, pour in vodka, stir. After 6-8 hours you can try.

Fortified vodka tincture

The process of preparing the tincture takes a lot of time, since chokeberry is extremely reluctant to give up juice. For the drink, you must choose exclusively juicy, ripe berries. Before cooking, the fruits must be sorted, discarding spoiled, small, unripe specimens. Instead of vodka, you can use alcohol diluted to 40 degrees. Required Components:

sugar – 800 g;
chokeberry berries – 2 kg;
vodka – 1 l.

Step by step recipe:

Pour boiling water over the berries.
We pass the rowan through a meat grinder and squeeze out the juice through cheesecloth.
Mix juice with sugar.
Dilute the resulting syrup with vodka.
Pour the finished drink into dark glass bottles and seal with a cork. Store in the basement or refrigerator.

With the addition of raisins per 3 liter jar

Chokeberry wine is prepared at home according to the grape principle. This drink is healing and has the unique property of lowering blood pressure. The recipe uses raisins, which do not need to be washed, just like chokeberries, otherwise you will wash away the natural bacteria that cause fermentation. Required components:

raisins – 100 g;
chokeberry - 1 l;
sugar – 700 g.

Step by step recipe:

Pour the berries into three liter jar. Add sugar and raisins. Add water at room temperature, without adding to the brim.
Close the jar tightly and remove it from the light. Stir the wine every day, without opening the jar, in a circular motion.
After a week, add 300 g of sugar and mix.
After another week, add 300 g of sugar. Leave for a month, stirring occasionally.
After a month, add 100 g of sugar. When all the rowan has settled to the bottom, the drink is ready.

From grapes with yeast

According to the recipe, chokeberry is diluted by adding grapes. Due to this, the wine acquires more classic taste, and its astringency decreases. Berries for making wine are pre-washed. Required components:

chokeberry – 5 kg;
yeast – 30 g per 1 liter of wine;
grapes – 2 kg.

Step by step recipe:

Mash the grapes and rowan, place in a bottle, add yeast. Cover with light metal lid, stir periodically.
After 6 days, drain the juice and squeeze the pulp through cheesecloth. Fill the pulp with warm water and squeeze again.
Mix all the juices, add 200 g of sugar per 1 liter. Leave to ferment under a metal lid until it dies down.
At the end, we close the bottle with gauze and a metal lid on top so that some air can pass through.
After fermentation is complete, add sugar to taste. Let it sit until transparent, pour into bottles through a siphon. Store in a dark place.

With apples without yeast

Wine made from apples and chokeberries has a high sweetness, which will appeal to lovers dessert wines. Apples balance the tartness of chokeberries, thereby making the taste softer. This recipe does not require adding yeast. Required ingredients:

apples – 1 kg;
chokeberry – 2 kg;
sugar – 3 kg.

Step by step recipe:

Chop the apples, mash the berries, mix, add a kilogram of sugar.
Place the entire mass in a ten-liter bottle. Fill two-thirds with water and stir. We tie the neck with gauze and leave it in a warm place for a week. Stir daily.
After a week, add another 1 kg of sugar. Leave for 7 days, stirring daily.
Add the last kilogram of sugar. We wait a week, stirring every day.
The wine will ferment for another couple of weeks, but there is no need to stir it. When the sediment drops and the contents rise, the wine is ready.

Homemade chokeberry wine with honey

Adding honey instead of sugar makes it healthier. In addition, such a sweetener gives an unusual bouquet of aromas and tastes to the finished drink. Wine according to this recipe is prepared very easily and quickly. Required ingredients:

honey - 1 glass or more to taste;
water – 1 l;
chokeberry - 1 cup;
cherry leaf– 80 pcs.;
citric acid – 0.5 tsp;
vodka – 0.5 l.

Step by step recipe:

Boil the berries and leaves over low heat for 10 minutes. Cool and strain.
Add citric acid to the drink and honey.
Cook for 15 minutes over low heat.
Cool, pour in vodka. Pour into bottles and seal with corks. We put it in a dark place, protected from sunlight, for a couple of weeks.

Aromatic tincture with plums in alcohol

Chokeberry is ideal for making tinctures. The drink comes out extractive, thick with a delightful ruby color. Tincture belongs to ancient Russian drinks, which differ healing properties. It is important to maintain proportions here, otherwise the drink will be bitter. Required components:

chokeberry – 700 g;
plum – 300 g;
alcohol – 1.5 l.

Step-by-step instruction:

The berries must be washed with water.
Fill the rowan and plum with alcohol.
Let the mixture brew for 2-3 weeks.
It is necessary to express the tincture. Before use, dilute to vodka concentration.

What to do if the wine does not ferment

Exactly following the recipe does not guarantee that chokeberry wine will ferment normally at home. In some cases, this process does not start or suddenly stops after a few days. However, do not panic, because the situation is fixable. Below we will discuss the reasons for the lack of fermentation and how to eliminate them:

Lack of sealing - If the container is not sealed tightly, there will be no bubbles in the water seal, since carbon dioxide escapes through other channels. In this case, homemade wine plays, but you don't see it. If the intensity of the fermentation reaction decreases, air may enter the container, causing acetic souring of the wine. To solve the problem, check the tightness; for reliability, cover the joints with dough or other natural adhesive.
Not enough time has passed - yeast takes some time to activate. It can take from several hours to three days depending on the temperature, sugar content, and raw materials used. If all conditions are met, you should wait 3-4 days and then draw conclusions.
Unsuitable temperature - yeast shows activity at 10-30 degrees. With more high temperature they die, in the cold they fall asleep. It is important to avoid even small differences. If the wine began fermentation at 20 degrees, then this value should be maintained. If the temperature does not meet the recommended parameters, the container should be moved to a suitable location. If the wort was at a temperature above the maximum threshold, then add wine starter.
The consistency is too thick, which ultimately prevents the wine from fermenting. In this case, it is necessary to dilute the wort with sour juice or water, adding no more than 15 percent of the initial volume.
High or low sugar content - for wort optimal quantity Sugar is considered 10-20 percent. With low sugar content there is no product for processing; with high sugar content, sugar becomes a preservative that inhibits the work of yeast. If the wort is too sugary, then dilute it with water or sour juice, adding no more than 15 percent of the original volume, and if there is not enough sugar, then add it at the rate of 50-100 g per liter of juice.
The wine may become moldy - initial stages you can try to get rid of it by removing the film, and also pouring the wine through a straw into another container. This happens when using rotten wine materials, poorly washed containers and other devices.
Poor quality yeast – wild strains of yeast are unstable, so they can stop working at any time. To resume, you need to add store items wine yeast, homemade sourdough, high-quality raisins (20-30 g per 5 liters) or crushed grapes (5-6 pieces per 10 liters).
The end of fermentation - the yeast dies at an alcohol concentration of 10-14 percent. Natural fermentation prevents you from getting more strong wine at home, so add alcohol to increase the degree. The drink ferments on average from 14 to 35 days, after which the process gradually fades away. Weak alcoholic drink after exposure it becomes lighter, sediment appears at the bottom, and the water seal no longer releases bubbles.

The benefits and harms of homemade chokeberry wine

Wines made from this berry have a specific, viscous taste, beneficial for low blood pressure and for digestion. The drink increases the flow of bile and improves liver function. Chokeberry wine is a thick nectar with a rich, noble dark ruby color. It is useful for residents of megacities to drink, as it protects the body from radioactive radiation. In addition, wine is recommended for diseases of the thyroid gland.

However, chokeberry wine can harm people with certain diseases. This is hypotension, varicose veins. You should not abuse the drink if you have gastritis with high acidity, ulcers of the duodenum and stomach. Chokeberry wine can be harmful in case of increased blood clotting due to the high content of ascorbic acid, in case of thrombophlebitis.

Video

Making chokeberry wine at home is no more difficult than making other fruit and berry wines. The fruit pulp has sweet and sour taste, astringent properties, dark ruby color containing vitamins C, B, P, A, glucose, sucrose, fructose, organic acids, iodine, manganese, iron, magnesium. Unique properties Chokeberry goes into wine, turning it into a healing medicine for low immunity, high cholesterol, flabbiness of vascular walls, horse races blood pressure.

For the drink to be beneficial, it must be drunk in moderate doses of no more than 100 ml per day. It is not difficult to prepare chokeberry wine at home. The stages of its preparation are identical to preparation from other berries and fruits: chokeberry collection, preparation, juice extraction, fermentation, filtration, ripening. However, there are a number of nuances and subtleties, without which, instead of tasty, aromatic drink you will get a questionable taste. To see them, watch the video below.

Quick recipe with a glove

How to make dry wine without vodka and alcohol for the winter

Many summer residents think chokeberry a useless plant whose berries are unsuitable for winemaking. It's time to debunk this myth. We'll consider best recipe 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 largely depends on the thoroughness of sorting raw materials. chokeberry wine. 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 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, to improve organoleptic properties which needs maturation. 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 wine has a very rich pleasant taste, has a beautiful burgundy color and can be long time store in a cool place. Chokeberry, which many also call chokeberry, is a very healthy berry. Simple and traditional recipes homemade wine.

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

Unique properties pass from chokeberry berries into prepared wine, turning it into medicine with low immunity, high cholesterol, flabbiness and fragility of the walls of blood vessels, low blood pressure.

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

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

Classic simple recipe for chokeberry wine

Compound:

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

Preparation:

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

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

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

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

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

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

Homemade chokeberry wine, a simple recipe with yeast at home

Compound:

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

Making chokeberry wine at home:

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

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

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

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

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

Homemade chokeberry wine without yeast with vodka, simple recipe

Compound:

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

Preparation:

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

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

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

Chokeberry wine simple recipe

Compound:

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

Preparation:

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

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

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

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