Two best recipes for red rowan wine

Two best recipes for red rowan wine

Adhering to the right technology, you can create a delicious wine from red rowan at home with subtle notes of bitterness. We'll look at two common recipes. In the first case, only berries, water and sugar are consumed. In the 2nd, rowan juice is mixed with apple juice.

To make wine, it is better to collect rowan after the first frost, when the sugar content of the fruit is maximum. If there is no such ability, then the berries should be artificially frozen by placing them in the freezer for 2-3 hours, and then defrosting. This will significantly improve the quality of the wine. The next important point is to definitely add sugar, without it the wine will not work.

Traditional red rowan wine

Ingredients:

• rowan berries – 10 kg;
• water – 4 liters;
• sugar – 2-3 kg;
• raisins (unwashed fresh crushed grapes) – 100-150 gr.

Recipe

1. Place the peeled rowan berries in a saucepan and pour boiling water over them. After 20 minutes, drain the water and scald the berries again with boiling water. After 30 minutes, drain the water again.

Reddish rowan contains many tannins, which make the wine strong. Heat treatment partially eliminates this shortcoming. We no longer need the drained water.

2. Crush the cooked berries with your hands, with a wooden rolling pin, or by passing them through a meat grinder.

3. Squeeze the juice out of the purchased rowan slurry through cheesecloth or by any other method.

4. Place the squeezed pulp in an enamel pan with a wide neck or a plastic bucket, add hot (70-80°C) water, mix well, leave for 4-5 hours until the wort has cooled to room temperature.

5. Add the juice squeezed out in step 3, half the sugar (1.5-2 kg), two handfuls of raisins or fresh, unwashed crushed grapes. On the surface of raisins (grapes) there is wild yeast, thanks to which the wine ferments.

Mix the contents of the container well, tie the neck with gauze (to prevent insects from getting in) and place for 2-3 days in a black space with a temperature of 18-25°C. Stir once a day.

6. If signs of fermentation occur (foam, hissing, sour smell), filter the wort through cheesecloth.

7. Mix the fermented juice with the remaining sugar, pour into a fermentation container, install a water seal on the neck or a honey glove with a hole in one of the fingers (the hole is made with a needle). Fill the bottle 2/3 full, leaving space for foam and carbon dioxide.

Water seal designs for wine, mash and beer

8. Transfer the container to a black, warm (18-28°C) space and leave it for several weeks.

9. After the end of fermentation (the water seal does not release bubbles for 1-2 days, the glove has deflated, sediment has formed on the day, and the wine has brightened), drain the young reddish rowan wine from the sediment through a thin tube into a clean container.

Taste, add sugar for sweetness if desired, or fix with vodka (alcohol) in an amount of 3-15% of the size.

10. Close the bottle tightly with a lid (place it under a water seal) and transfer it to a cold space with a temperature of 5-16°C for 3-4 months.

11. Drain the finished red rowan wine from the sediment again, pour into bottles and cap tightly. Store in the basement or refrigerator.

As a result, 4-5 liters come out. homemade yellow wine with a strength of 10-12 degrees. The taste is sweet and sour with tart notes.

Apple and rowan wine recipe

Ingredients:

• reddish rowan - 3 kg;
• water – 5 l.;
• fresh apple juice – 3 liters;
• sugar – 2-3 kg;
• raisins (crushed unwashed grapes) – 50-100 gr.

Recipe

1. Scald the berries with boiling water, drain the water after 30 minutes.

2. Grind the rowan.

3. In an enamel saucepan or plastic bucket, mix rowan slurry, fresh warm (18-29°C) water, half the sugar and apple juice. Add raisins (fresh grapes), then mix well.

4. Transfer the container to a black space with a temperature of 18-25°C for 2-3 days. Cover the neck with a cloth (A collection of different and interacting tissues form organs) or gauze.

5. If foam, hissing and a corresponding aroma of fermentation occur, filter the wort through cheesecloth.

6. Pour the juice into a fermentation container, add a second portion of sugar and install a water seal (honey glove with a hole in the finger). 25% of the container size must remain free.

7. Transfer the bottle to a black space with a temperature of 18-28°C.

8. After 25-40 days, the water seal will stop bubbling (the glove will fall off), the wine will lighten, and sediment will appear on the bottom. This means it's time to move on to the next step.

9. Drain the young apple and rowan wine from the sediment into another clean container, close it tightly with a stopper (install a water seal again) and leave for 2-3 months in a dark room with a temperature of 10-16°C. If desired, you can add sugar or fix it with vodka.

10. Pour the drink into bottles for storage and close the caps tightly. In a dark, cool place, the drink can be stored for a couple of years.

Yields 7-8 liters. wines with an alcohol content of 11-14 degrees with an unusual light taste, in which the bitterness is practically not felt.

5 best step-by-step recipes for making wine from red rowan at home and 12 necessary parameters for the berry

Reddish rowan is a plant that is known for its medicinal qualities and rich, strong taste. Not only jam and fruit drinks are made from it, but also alcoholic drinks. In this article we will talk about rowan wine and all the intricacies of its production at home. This drink will not only amuse you with its taste, but will also be beneficial for the whole body.

• 1. Conditions under which flavor is revealed in a wine product
• 2. How to create: the best step-by-step recipes
  • 2.1. Regular traditional recipe
  • 2.2. With apple juice
  • 2.3. With wine yeast
  • 2.4. No added yeast
  • 2.5. Rowan light sparkling
• 3. Useful characteristics of the berry
• 4. How to cook using helpful tips

Conditions under which flavor is revealed in a wine product

The wine has a strong, pleasant taste with a slight bitterness, which gives the drink piquancy and richness.

Before starting production, you need to figure out when to collect the collection. The taste of the wine depends on this. The berries are picked after the first frost, then they have less bitterness. If you did not manage to collect the fruits on time, then this problem is easy to solve:

1. place them in the freezer for a day;
2. then take it out to defrost.

How to create: the best step-by-step recipes

Because the recipes are easy to make, even a beginner in winemaking can make wine. But manufacturing the product requires vigilance and time.

Regular traditional recipe

One of the most favorite recipes. The indicated ingredients will yield 4–5 liters. amber-colored wines with strength ranging from 10 to 13 degrees. The product is stored for 2 to 3 years.

Components:

• reddish rowan – 10 kg;
• untainted water – 5 l;
• sugar – 2–3 kg (the amount of sweet granules can be changed and added based on your own taste preferences);
• unwashed raisins – 50 g (or 100 g of fresh grapes).

Manufacturing process:

1. The berries are separated from the stalk and the spoiled ones are thrown away. Before making the drink, rowan berries are not washed, because the snow-white coating on the fruit promotes fermentation.
2. The rowan is placed in a deep bowl, poured with hot water (90–95 degrees) and left for half an hour. After that, carefully drain the water and pour boiling water over the fruits again.

With apple juice

The indicated products yield 7–8 liters. wines with a sweet and sour taste. Components:

• rowan – 3 kg;
• water – 5 l;
• fresh apple juice – 3 l;
• sugar – 2–3 kg;
• unwashed raisins – 120 g.

Manufacturing process:

1. The process of processing rowan berries is the same as in the first recipe: the fruits are first scalded with boiling water and crushed.
2. Warm water (up to 30 degrees) and other ingredients are added to the rowan mixture. Mix all the ingredients and leave for 2-3 days in a dark room.
3. At the first signs of fermentation, the liquid is filtered.
4. The mixture is poured into glass bottles, a water seal is installed and left in a dark and warm room for 2 months.
5. When the young wine brightens and sediment appears on the day, it is poured into a clean container and tightly closed with a lid. The drink is infused for 2 to 3 months.
6. After the wine has matured, it is poured into clean containers and sent for storage (basement or cellar).

With wine yeast

In this recipe, instead of raisins, wine yeast is added, which promotes the fermentation process. The product is received ready-made in the store. It is important to adhere to the instructions from the manufacturers.

Components:

• rowan – 10 kg;
• water – 4 liters;
• packaging of wine yeast;
• sugar – 2 kg.

Manufacturing process:

1. The process of making berries is the same as in previous recipes.
2. Yeast and sugar are added to the rowan mixture. Mix everything and strain with gauze.
3. Infuse the drink for 3-4 days in a dark and warm room.
4. After this, the young wine is filtered, the remaining sugar is added and mixed. The drink is stored in a dark space for 3-4 weeks.
5. After the wine has infused, it is poured into a clean container and sent for storage.

No added yeast

The variant of making wine differs in that here the rowan berries are cleared of the snow-white coating, which provokes fermentation of the drink.

Components:

• rowan berries – 2 kg;
• water – 2–3 liters;
• sugar – 1 kg.

Manufacturing process:

1. The berries are washed under cool running water, doused with boiling water, crushed and squeezed out the juice (carefully described in the first recipe).
2. Add other products and mix thoroughly.
3. Pour into a container for fermentation, install a water seal and leave to ferment.
4. After the drink has fermented, it is bottled into unstained bottles.

Rowan light sparkling

The recipe differs from previous ones in that it contains a huge amount of gases and has a mild taste.

Composition and ingredients:

• berries – 1 kg;
• water – 8–9 l.;
• sugar – 1–2 kg;
• raisins – 15 g.

Manufacturing process:

1. The rowan is ground, doused with boiling water and left to cool to 30–35 degrees.
2. Add half the raisins and sugar, mix thoroughly and cover with a cloth (A collection of different and interacting tissues form organs) .
3. After fermentation, the liquid is filtered and the remaining sweet sand is added.
4. The resulting mixture is poured into bottles, adding 2 raisins to each and tightly closed with an airtight lid.
5. The wine is infused for 24 hours at room temperature and sent to the coldest place for 2–3 weeks.
6. After this time, the drink can be consumed, but it is better to leave for another month.

Useful characteristics of the berry

Rowan contains the following useful components:

• vitamin (low-molecular organic compound of relatively simple structure, necessary for all living things) A, B, C, K, E, PP;
• organic acids;
• amino acids;
• iron, copper, manganese, zinc, potassium, iodine, magnesium;
• essential oil;
• tannins.

Benefits of berries:

• appetite increases;
• vision improves;
• liver function is normalized;
• have a preventive effect on the thyroid gland;
• toxins are removed from the body;
• has a diuretic and choleretic effect;
• heart function stabilizes (the possibility of a heart attack decreases);
• cholesterol levels are regulated (Insoluble in water, soluble in fats and organic solvents.) ;
• strengthens the immune system and the body as a whole (especially during seasonal colds);
• helps to get rid of excess weight;
• has a mild laxative effect;
• fights depressive disorders, apathy.

Rowan wine is recommended to drink when:

• arthritis;
• gout;
• anemia;
• high blood pressure;
• obesity;
• colds.

Rowanberry drink is contraindicated:

• during pregnancy and lactation;
• hypertensive patients;
• people who recently suffered a heart attack or heart attack;
• in case of dilemmas with blood clotting (the internal environment of the human and animal body) .

How to cook using useful tips

1. The water in the recipe is replaced with apple or grape juice.
2. Sugar is added in parts for the best fermentation and the sweetest taste.
3. To obtain strong wine, honey and alcohol are added.
4. Rowan fruits make good dessert and strong wines.
5. Raisins start fermentation processes. Without the product, the wine will turn sour.
6. Rowan kernels are undesirable for consumption and make the wine taste bitter.

Despite the popularity and beneficial characteristics of rowan, not almost everyone knows that it produces the most delicious wines with a sweet and sour taste. By following these simple tips, you can easily prepare wine at home and enjoy its taste.

2 regular recipes for homemade rowan wine

Rowan wine without yeast

Ingredients:

• rowan – 5 kg;
• water – 2 l;
• sugar – 1 kg;
• raisins – 50-60 g.

Making recipe:

1. We prepare the rowan: do not wash the berries, because there is a risk of killing the population of wild yeast located on the skin.
2. Mash the berries with clean hands. We squeeze the juice from the berries using a juice press or another easily accessible method.
3. Strain through cheesecloth.
4. Pour hot water over the berries and leave for five to six hours, then squeeze.
5. We combine the berries with water and the juice that was squeezed out earlier.
6. Add sugar and raisins.
7. Pour into a jar or bottle, cover with gauze and let the drink brew in a warm, dark place for two to three days.
8. Strain, add sugar to taste, and leave to steep for another three weeks.
9. Then pour the drink into clean jars, close the lids tightly and leave to mature for several months (3-4 months).

The drink is ready, you can pour it into glasses and take the first samples. To preserve the taste and smell, we recommend storing at a temperature no higher than 15 degrees.

Rowan wine with yeast

Ingredients:

• rowan – 5 kg;
• water – 2 l;
• sugar – 1 kg;
• wine yeast - according to the instructions on the package.

Making recipe:

1. We prepare the rowan: we clear the berries from the branches and put them in the freezer for a couple of hours. This recipe requires frozen berries.
2. Mash the berries with clean hands so that they release the juice.
3. Pour boiling water over the berry pulp.
4. Add half the sugar, yeast, mix well and strain through cheesecloth.
5. We put the drink away for two to three days in a warm, dark space. Watch the wine so that the berries do not float, otherwise it will be difficult to complete the fermentation process.
6. After a few days, strain the drink through cheesecloth, add the remaining half of the sugar, leave room for fermentation and put it away for a long time.
7. When three to four weeks have passed, the drink needs to be strained, poured into unstained bottles and left in a cold place for another few months.

Noteworthy facts:

Conclusion

Thanks to these simple recipes, you can surprise yourself, your family and friends with a delicious drink. It is important to know that this berry is quite capricious, so you need to literally follow all the rules of fermentation. The result of your efforts will be an impressive, unique drink.

Red rowan wine at home

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Even experienced winemakers very rarely dare to conduct such an unusual experiment. And it’s completely in vain. The rich aroma, velvety taste with unobtrusive astringency and a slightly perceptible bitterness in the aftertaste will probably be appreciated by all fans of fruit and berry wines. And if you have never tasted this mind-blowing drink before, then it’s time to try homemade red rowan wine.

Are all rowan berries identically needed?

Not all varieties of red rowan are suitable for making wine. Naturally, you can experiment with everything that grows in a particular vicinity, but creating a truly tasty drink with the highest organoleptic qualities can only be achieved from cultivated species.

You may be surprised, but almost all Russian breeders preferred to work with red rowan. So, at the Research Institute (Scientific Research Institute - an independent institution specially created for organizing scientific research and carrying out experimental design developments) Michurin, a completely non-bitter variety of mountain ash - Sorbinka - was bred. Large reddish berries with a slightly yellow tint have a sweet and sour taste without the slightest hint of bitterness.

Pomegranate rowan is also suitable for winemaking. This is a hybrid of hawthorn and ordinary rowan. It is characterized by rich red berries, the size of which reaches 10 mm in diameter. This is also a sweet and sour variety with a very small amount of bitterness. The following varieties have similar taste characteristics: Burka and Ryabina Michurinskaya.

Rowan of the Ivanovo selection - Nevezhinskaya also has no signs of bitterness.

All of the varieties listed are perfectly suitable for winemaking. When working with them, you don’t have to worry that homemade rowan wine will be strong and bitter.

Unfortunately, not every summer resident can enjoy the presence of similar plants in his own garden plot. Even more often, the surrounding area is decorated with the least generous trees. But don’t get upset in advance. By carrying out simple manipulations, you can actually completely neutralize the manifestations of astringency and bitterness even in wild berries.

Preliminary work

The most common and effective method of getting rid of bitterness and astringency is to apply low-negative temperatures to rowan bunches. You've probably noticed that after frost, the berries become even juicier and sweeter. Unfortunately, in the southern regions the wait for the first cold snaps will take a very long time. During this period of time, flocks of hungry birds manage to peck off a huge part of the harvest. In this case, it is even more practical to collect the berries and place them in the freezer for several hours.

The most common and effective method of getting rid of bitterness and astringency is to apply frost to rowan bunches.

The next step to remove the bitterness is scalding the fruits with boiling water. But in this case, all the wild yeast that has accumulated on the skin of the berries over the season will be brutally destroyed. And to start fermentation you will have to use an additional ingredient. This could be ordinary raisins or wine yeast (CKD). In general, rowan itself is not subject to active fermentation and souring due to the huge content of sorbic acid in it, which is a natural preservative. The food additive E200, found in virtually all products, is sorbic acid, which was isolated specifically from rowan juice in the middle of the 19th century. This is precisely why it is quite difficult to create rowan wine without yeast.

Traditional recipe

There are a lot of berries and fruits from which you can make wine at home, both with and without the addition of sweet sand. In any case, the drinks have the appropriate taste properties and aromatic bouquet, but with mountain ash such experiments are not appropriate. It is virtually impossible to create wine from red rowan without sugar. Even if you manage to start fermentation through the use of sweet types and ChKD, the strength of the drink is unlikely to be more than 6 - 7%.

Ingredients:

• Berries without ridges – 10 kg;
• Water – 6 l;
• Sugar – 5 kg 400 g;
• Raisins – 100 g.

Manufacturing method:

1. Separate the berries from the ridges and sort them, discard any spoiled ones.
2. If the berries are picked before the first frost, the fruits should be placed in the freezer for several hours and then defrosted at room temperature.
3. Scald rowan with a pronounced bitterness with boiling water in 2 additions. The first time, pour hot water over the berries and leave for 20 - 25 minutes. After that, drain the liquid, pour a fresh portion of boiling water over the fruits and leave for another half hour.
4. Pass the prepared berries through a meat grinder, add 1 kg of sweet sand to them.
5. Transfer the rowan puree into a metal or plastic container with a wide neck, cover with a cloth napkin or gauze folded in several layers and leave for vigorous fermentation. The best temperature at which primary fermentation should take place is about 20 - 24 degrees. Under these conditions, within 7 days the wort has time to ferment one hundred percent. Throughout the entire period, you should definitely stir the rowan mass twice a day. Otherwise, the compacted cap of pulp completely blocks the access of oxygen to the yeast cultures, and they will die.
6. After a week, pass the wort through a press or fine-mesh sieve. Pour the juice into a glass container and put it in a cool place. And fill the remaining pulp with 6 liters of warm water, add 1 kg 200 g of sweet sand and place in the same container for vigorous fermentation for another week. Just as in the first case, the mass should be thoroughly stirred 2 times a day. After the end of primary fermentation, separate the pulp from the water.
7. Combine both juices, add another 1 kg 200 g of sugar and place under a water seal for quiet fermentation. The best temperature for secondary fermentation (quiet fermentation) is 18 degrees
8. On days 4 and 7, add another 1 kg of sweet sand.
9. During the process of lactic fermentation, sediment from dry suspensions will accumulate on the bottom of the container. In order for the finished rowan wine to come out clear and tasty, it should be decanted into another container every 1-2 weeks.
10. After fermentation is complete, pour the red rowan wine into bottles, filling them to the top and remove for ripening.

Rowan wine with apple

Due to the fact that rowan itself is not very prone to fermentation, it is quite common for winemakers to include additional ingredients in the must when making wine. This not only speeds up the fermentation process, but also gives the finished drink completely new taste properties. The best combinations are obtained by combining rowan with apples or grapes.

Required products:

• Apples – 5 kg;
• Rowan – 5 kg;
• Raisins – 100 g;
• Water – 6 l;
• Sugar – 5 kg 400 g.

Manufacturing:

The development of making wine from rowan and apples is similar to that given in the traditional recipe. As in the first case, rowan bunches should be exposed to subzero temperatures and scalded with boiling water, and only then passed through a meat grinder. Apples should be chopped in the same way, but no additional manipulations need to be done with them.

The next step is combining apple and rowan puree and adding 2 kg of sugar and raisins to them. After this, the wort can be put into primary fermentation and you can safely do all the points listed in the classic recipe.

Rowan wine with grape juice

And as a result, another version of rowan wine, in which instead of water there is grape juice. If you associate this ordinary recipe with the traditional one, you can see that the amount of sweet sand used is halved. This is because the sugar content and acidity in grape juice are completely sufficient for the proper development of yeast colonies in it.

Required products:

• Berries without ridges – 10 kg;
• Sugar -
• Raisins – 100 g;
• Grape juice – 6 l.

Manufacturing:

1. Pour grape juice + raisins + 0.5 kg of sugar into the prepared rowan puree and set for vigorous fermentation.
2. Unlike the first 2 recipes, in this case there is no need to put the pulp for repeated fermentation after decanting the water from it. After removing the coarse sediment, the wort can be immediately poured into a glass container, added 800 g of sugar, installed a water seal and removed for secondary fermentation.
3. On days 4 and 7, add another 500 g of sweet sand
4. After fermentation is complete, pour the red rowan wine into bottles, filling them to the top and remove for ripening.

Despite the fact that red rowan wine is not in wide demand among our citizens, you should definitely make it at least once in your life. The main thing is to carefully study the technological process and not disturb it. It is equally important to use the right containers for winemaking (wide containers for vigorous fermentation and glass containers for quiet ones). And yet, it’s high time to forget about rubber gloves. Buying a water seal or blocker is now not a problem. But even if for some reason you want to receive additional equipment, it is even better to create it yourself from a nylon cap and a tube from a dropper.