Chokeberry wine at home

Chokeberry wine at home

Almost all summer residents consider chokeberry to be a worthless 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, tested in practice more than once. The manufacturing process is not easy, but apart from the fruits, water and sugar, you will still need patience.

First, the berries must be carefully sorted, removing unripe, spoiled, putrid and moldy ones. The taste of the future chokeberry wine depends almost entirely on the thoroughness of sorting the raw materials. Not a single bad berry should end up in the drink.

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

Ingredients:

• mature chokeberry - 5 kg;
• sugar – 1 kg;
• unwashed raisins – 50 g (optional);
• water – 1 liter.

Chokeberry wine recipe

1. Preparing rowan

Mash 5-6 kg of chokeberry with clean hands. Any individual berry must be crushed.

It is not allowed to wash rowan berries, as there is feral yeast on the skin, due to which the juice will ferment. All dirt will later settle on 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 properties of the drink will not be affected by this. After adding sugar, mix the wort thoroughly until a homogeneous mass is obtained.

Bandage the container with gauze to protect it from insects, and place it in a warm space (18-25°C) for a week. Stir the juice and pulp (particles of skin and pulp that float to the surface) 3-4 times a day throughout the entire period, so that mold does not form on the surface.

3. Juicing

After 3-7 days, the rowan berries will swell and rise to the top. If you dip your hand into the liquid, a corresponding 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 useful.

Filter all purchased juice (remaining in the container and squeezed out of the pulp) through an ordinary kitchen colander or cheesecloth. You don’t have to pay attention to 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 size, so that there is space for the next 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 again be stirred 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 a jar of previously purchased juice (you can put on a honey 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.

Water seal designs for wine, mash and beer

6. Getting the latest juice

After standing for a week, carefully strain the pulp through a colander. There is no need to specially press, because you only need high-quality juice, not dregs. The recycled pulp and skin can be thrown away; they have given all the useful substances and will no longer be useful.

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 purchased in the previous step. 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 is no longer inflated), sediment has appeared on the day, 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 parameters. It's time to drain the wine through a straw into another container without touching the sediment.

At this step, the drink can be sweetened to taste or secured with vodka (40-45% alcohol) in an amount of 2-15% of the size of the wine. Hardening promotes storage, but the taste and smell 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 occurs, 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).

Three common chokeberry wine recipes - how to create the most delicious homemade drink?

• Useful tips
• The usual method for creating a homemade drink
• Traditional manufacturing option
• How to create from frozen berries?
• Benefit and harm
• Individual storage
• Useful video

The berries of chokeberry or chokeberry contain a huge amount of vitamins and microelements. Unfortunately, almost all summer residents do not take it seriously and often most of the berries are lost.

But in vain. The black astringent berry given to us produces a good tart wine of a catchy dark ruby ​​color.

Chokeberry ripens in September, so the wine made from it ripens just in time for the New Year. But if the weather permits, the harvesting of berries can be extended until October.

Useful tips

Without following the manufacturing rules, the wine may not turn out:

• Containers that will be used for making wine must be doused with boiling water and wiped dry. If this is not created, in other words, there is a danger of microbial growth, which will lead to spoilage of the drink.
• Typically, winemakers use glass bottles to make homemade wine, but enamel and wood containers are also suitable. And for storage you can take plastic bottles.
• There is no need to wash the berries, otherwise wild yeast will be washed off from their surface and the wine may not ferment at all. In this case, you will need to add a pure yeast culture to the wort. They are often used in winemaking and must be added according to instructions.
• Sometimes rowan can add bitterness to wine, but if you pick the berries after the first frost, you can really avoid this.
• During fermentation, the wine will foam; it should not be tightly sealed, because the wort may overflow. To close the bottle and allow carbon dioxide to escape, use a water seal or a rubber glove (one of the fingers is previously pierced with a needle).

The usual method for creating a homemade drink

For those who are not ready to spend a lot of time on winemaking and do not want to wait a long time for the result, there is a simple and quick recipe for wine from chokeberries.

Ingredients:

• 1 kg chokeberry.
• 1 liter of water.
• 2 pcs cloves.
• 2 g cinnamon.
• 1 g citric acid.
• 100 grams of sugar.
• 0.5 l of vodka.

Manufacturing:

Making wine from chokeberry

1. Collect the chokeberry and sort through it, removing debris and spoiled berries.
2. Crush each berry with a masher or blender.
3. Pour 0.5 liters of water into the berries, add sugar and cook for about 30 minutes, stirring frequently.
4. After the berries have cooled, you need to squeeze the juice out of them.
5. Add the remaining 0.5 liters of water to the cake, add cloves, cinnamon and citric acid.
6. Cook for another 30 minutes, cool and squeeze.
7. Mix both juices, filter, add vodka and stir.
8. Now you can bottle it.

This drink is far from traditional wine recipes. However, it is the least popular due to its fast and simple production, as well as the pleasant taste of the finished product.

Traditional manufacturing option

This wine will give you a wonderful bouquet of taste and smell.

Ingredients:

• 5 kg of chokeberry berries.
• 2 kg sugar.
• 50 grams of raisins.
• 1 liter of drinking water.

Manufacturing:

• Sort the rowan, create a puree from it and transfer it to a fermentation container.
• Pour 1 kg of sugar into the puree and pour 0.5 liters of warm water (up to 30°C).
• Cover the container with several layers of gauze and place it in a black space for 7 days.
• Twice a day it is necessary to stir the wort so that the pulp is immersed in water.
• After a week, strain the wort, putting the pulp aside for now.
• Pour the wort into a clean container, install a water seal or use a rubber glove, which can be purchased at a pharmacy.
• Place the wort in a black space at room temperature.

• Pour 0.5 liters of water into the pulp and add 1 kg of sugar, place in a black corner for 5-7 days, stir frequently.
• After this time, the pulp must be filtered. Mix the squeezed juice with the juice that is in another container and close it again with a water seal. The cake is no longer needed, we throw it away.
• After a week, drain the wort from the remainder using a narrow tube. To do this, insert the tube into a container with wort, inhale air from the other end and pour the liquid into a clean container.
• Install a water seal.
• Repeat the function once a week until the fermentation processes stop.
• The wine that has stopped foaming and bubbling is filtered through cheesecloth, poured into bottles almost to the edge of the neck, sealed and stored in darkness and coolness for 3 months.
• After 3 months, the wine will ripen and the drink can be tasted.

How to create from frozen berries?

Thanks to freezing, the fruits retain their beneficial characteristics and are available at any time of the year. Even from frozen chokeberry berries you can make a tasty and healthy drink.

Ingredients:

• 3 liters of frozen chokeberry juice.
• 3 liters of water.
• 2.5 kg of sugar.
• 200 grams of raisins.

Manufacturing:

1. Leave the berries to thaw in the refrigerator. Then squeeze the juice out of them and leave so that the juice warms up to room temperature.
2. Pour water into the juice, add sugar, mix and pour everything into a fermentation container.
3. Pour in the unwashed raisins, install a water seal and move to the black corner.
4. After the wort has fermented, it is drained from the sediment and poured into clean bottles.
5. Leave to ripen in a cold place for 3 months.

This wine has a particularly light and pleasant taste.

Benefit and harm

Almost everyone knows about the medicinal properties of chokeberry. The wine from this berry is not only tasty, but can also improve your health. The main thing is not to abuse this drink.

Utility:

• Restores high blood pressure.
• Strengthens immunity.
• Calms the nervous system.
• Useful for disorders of the endocrine system and thyroid gland.
• Helps to cope with excess weight and almost everything else.

Contraindicated:

• In childhood, during pregnancy and breastfeeding.
• People prone to alcohol addiction.
• Use with caution for people with diabetes and allergies.
• May cause exacerbation of migraines.
• During the treatment of hypertension, strictly follow the doses prescribed by the doctor.

Individual storage

When storing wine, you must adhere to certain rules:

• Chokeberry wine, like all wines, should be stored in a cold room where there is no access to light.
• At a temperature not exceeding +18°C, this wine can be stored for up to 5 years.
• Most suitable are glass bottles, which are stored horizontally so that the corks are constantly wetted and do not dry out.
• Wine is stored vertically in plastic containers.
• If sediment has formed, the wine is carefully poured without sediment into a clean container and stored further.

Chokeberry wine is not only a tasty drink with a beautiful ruby ​​color. This is a true remedy worthy of taking up space in your home medicine cabinet. The various vitamins found in it (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements will strengthen the immune system during the cool winter and help cope with vitamin deficiency. It is important when treating (the process of alleviating, removing or eliminating symptoms and diseases) to observe moderation and not drink more than 100 grams per day.

Useful video

In this video you will learn more thoroughly the aspects of making homemade wine from chokeberry.

Chokeberry wine at home

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Quite often, gardeners who have planted chokeberry on their plot do not find a use for such a useful berry. But chokeberry, which is what most of the inhabitants of our country call chokeberry, once a year pleases its owners with excellent harvests. If you still haven’t decided what to do with this healthy berry, we suggest making wine from chokeberry for you.

Subtleties of manufacturing

The strength and quantity of wine purchased depend on the type of chokeberry used and the degree of its ripening. The sweeter and juicier the berries, the tastier the finished drink will be. Wines made from chokeberries that have been frozen have much more pronounced organoleptic characteristics. This is because when passing through the 0 walls of each cell, the berries burst and release the juice they contain even better, and the fruits themselves gain additional sugar content and lose some of their astringency.

If you look closely at the berries, you can see that any of them is covered with a whitish, waxy coating. This is a collection of feral yeast that starts fermentation in the wine and gives it a personal taste. Therefore, it is very important not to damage the colonies of these microscopic fungi. Experienced winemakers prefer to constantly prepare rowan wine at home from unwashed fruits. This step allows you to save all the available yeast.

Almost always this technique is justified, but when it comes to chokeberry, aspects appear. The fact is that quite often bushes grow along roads and, in addition to wild yeast, a lot of dust and dirt accumulate on the surface of the berries. In this case, it is even better to carefully wash the rowan, and activate the fermentation process by adding ChKD (pure yeast culture or simply wine yeast) to the wort.

Chokeberry contains a lot of dry matter and a relatively small amount of water. This is precisely why it is difficult to squeeze juice out of berries. To make the process easier, it is best to use a meat grinder or blender rather than a wood masher. This will allow you to easily and quickly crush each berry.

The taste properties of chokeberry wine directly depend on the intensity of vigorous and quiet fermentation. It is during this period that the main organoleptic characteristics of the wine are formed. Violation of light and temperature conditions is the main cause of death of yeast cultures. The best temperature for wort fermentation is 20 – 24 degrees. Unfortunately, during the chokeberry ripening period in most regions of the country, centralized heating in the premises is not yet turned on, and amateur winemakers have to heat improvised distilleries with means at hand. To ensure the normal functioning of yeast, you need to keep in mind that:

• average daily temperature fluctuations can lead to the death of a fungal colony;
• the flow of warm air directed at the container with the wort has a bad effect on the intensity of fermentation.

The process of converting sugars into alcohols proceeds even better in black rooms. But this does not mean at all that you should completely exclude the access of sunlight to the room where the container with the wort is located. It is completely enough to wrap it in black cloth (A collection of different and interacting tissues form organs) or black polyethylene.

The process of making wine from chokeberry is no different from the production of other wines and consists of two main steps: vigorous and quiet fermentation. The duration of each depends on the ambient temperature, the properties of the yeast and the sugar content of the wort. That is why you should not rely on the specific time frame indicated in the recipe. It is even better to rely on the appearance of the product.

The usual chokeberry recipe

Due to the lack of acid in the berries, chokeberry wine has a pronounced, but at the same time flat, taste. Therefore, almost all masters prefer to create a blending at the final step, in other words, mixing several types of completely different wines. Blends of chokeberries, apples, dark currants or cherries have impeccable taste characteristics. As a base for such drinks, chokeberry wine prepared according to a traditional recipe is used.

Ingredients:

• Aronia chokeberry – 15 kg (the output will be approximately 5 liters of juice);
• Sweet sand – 2 kg;
• Water 2 l;
• Raisins – 50 g.

Manufacturing method:

1. This recipe does not include the addition of ChKD, so the fruits should not be washed. You just need to sort them out, separate them from the stalks and savagely throw away all the spoiled ones.
2. Pass the cooked berries through a meat grinder and add raisins.
3. Place the crushed puree in an iron or plastic container with a wide mouth. Naturally, you can also use glass containers, the main thing is that they have a wide neck. At this step, you should ensure a greater flow of fresh air to the wort. This is a necessary condition for the growth of yeast colonies. The presence of oxygen and sugar are essential components for the life of wine yeast. Carbon dioxide and alcohol are just by-products of their metabolite.
4. To prevent various midges from getting into the container, it should be covered with a linen napkin or gauze folded in several layers.
5. To activate vigorous fermentation, it is not necessary to add sweet sand. At the initial step, the sugar content of the wort is completely sufficient to feed the yeast.
6. The process of vigorous fermentation usually lasts for 3–7 days and depends on the ambient temperature.
7. The appearance of foam on the surface and the release of carbon dioxide during stirring are the main characteristics that fermentation is proceeding normally. This process proceeds progressively and reaches its peak after 36 – 48 hours, and then begins to slowly subside.
8. To prevent the wort from turning sour during this period of time, it should be thoroughly stirred 2–3 times a day. A compacted cap of pulp can completely block the access of oxygen and cause the death of yeast.
9. After the foam disappears, you can move on to the next step - removing the coarse sediment. It is quite difficult to separate the watery fraction from the dry substances. It is best to carry out this manipulation using a press; this will allow you to extract the largest amount of juice from the wort. In the absence of such a necessary device, you will have to select the pulp manually. Strain the wort in small portions through a sieve.
10. Now you need to pour the juice into a glass or plastic jar and add sugar dissolved in water (1 kg of sweet sand + 1 liter of water).
11. Try to choose a container of such a size that the occupied liquid reaches only the “shoulders”.
12. Install a water seal or water blocker on top of the bottle. In general, you can get by with the old, proven method and wear an ordinary medical glove. But with this method it will be much more difficult to track exactly when the quiet fermentation will end.
13. Secondary fermentation stage - quiet fermentation lasts about 3 months. During this entire period, chokeberry wine should be ventilated by pouring it from one container to another. This must be done very carefully without splashing the liquid or disturbing the sediment that accumulates on the bottom.
14. After 18 days, another 1 liter of water + 1 kg of sweet sand should be added to the wine.
15. After fermentation is over, homemade wine needs to be poured into bottles, filling them to the brim, and left to ripen.

Wine from chokeberry and apples

The method of action for making wine from chokeberries and apples is similar to that given in the classic ordinary recipe. The sequence of all technological actions remains constant. The only difference is the range of products used.

Ingredients:

• Apples – 3 kg;
• Rowan – 1.5 kg;
• Water – 2 l;
• Sugar – 2 kg.

Manufacturing:

1. Grind apples and rowan into puree, add raisins and put on vigorous fermentation.
2. Skim off coarse sediment. Pour into a glass bottle, add sweet syrup and place under a water seal.
3. After the end of lactic fermentation, bottle it and put it to ripening.

Chokeberry wine with cherry leaves

Using the same principle, wine is prepared from chokeberry with cherry leaves. Cherry leaves give the drink an additional smell and a pronounced berry aftertaste.

• Rowan – 2.5 kg;
• Sugar – 1.5 kg;
• Water – 1.5 l;
• Raisins – 10 g;
• Cherry leaves – 150 g.

Chokeberry wine has a specific astringency and viscosity, but this in no way reduces its advantages. In addition, it is absolutely not necessary to drink untainted rowan wine. It can be used as the main component for blending. By experimenting and creating unusual compositions from berry wines, you can get a completely new drink with an extraordinary taste.

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Homemade wine from chokeberry and reddish rowan: 7 homemade delicious recipes

Prepare a unique and extraordinary wine from rowan. Traditional and modern recipes with photos, time required for production, calculation of the resulting size, calorie content and the ability to experiment with the composition. Read more...

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Rowan wine is a subtly savory, truly aristocratic alcoholic drink.

Only the most delicious rowan wine recipes are collected on 1000.menu! Choose a suitable option from black or burgundy varieties, with the juice of ripe apples, sweet raisins or garden cherries.

Our great-great-grandfathers revered rowan as a healing tree and attributed a lot of magical properties to it. At the moment, its berries are used for general strengthening in case of a weakened body, to fight inflammation, with a lack of vitamins, for the best functioning of the digestive tract. It was believed that a rowan tree planted near a house brings prosperity to the family.

5 most commonly used ingredients in rowan wine recipes:

The usual recipe:
1. Squeeze the berries.
2. Cover with sweet sand.
3. Mix thoroughly.
4. Stop wandering.
5. After a week, squeeze it out.
6. Filter the squeezed juice.
7. Close the aqua seal in the fermentation container.
8. Then distribute into small bottles for storage.

5 fastest recipes for rowan wine:

Helpful tips:
• Rowan berries for food should be collected away from highways.
• Only one hundred percent ripened orange berries are consumed.
• For manual spinning, you can use a colander.
• By adding additional different fruits to wine, you can achieve unique, inimitable aftertastes.