How to make wine from rowan. Homemade red rowan wine recipe

It’s not at all difficult to make wine from red rowan at home. To do this you need about a bucket of wild berries. This amount will make 16 or 17 liters of drink. You can make the same wine from black berries or mix it and make a blend. This drink has a specific bitterness, but stores very well without becoming sour.

A very important question is when to pick berries. There is an opinion that red rowan wine at home should be made from frozen fruits. But practice refutes this - the same drink is obtained from both berries killed by frost and from berries untouched by it.

The fruits need to be collected in late autumn. The rowan collected in a ten-liter bucket is subsequently placed in a twenty-liter bottle with a narrow neck (additional volume is needed for water). But first you need to clear it of twigs and stalks and start preparing the initial wort. The red rowan wine recipe requires adding water at this stage, since these berries are not as juicy as, for example, cherries or currants.

Under no circumstances wash the berries before adding them to the wort. Red rowan wine at home requires compliance with this important nuance. The whitish coating that covers the fruit contains substances that carry out fermentation. Without them, you are unlikely to make excellent red rowan wine at home. The berries are most often not covered with dirt, and a small amount of dust will settle to the bottom as the drink settles, and it can be filtered out.

You can crush the rowan for the wort by hand, but this is a very labor-intensive task. It’s better to grind it in a meat grinder, which is much faster. The stalks will get stuck in the nozzle during the twisting process. So you will have to clean it regularly so that it does not clog too much. The result should be an orange paste. It should be placed in a basin or pan and filled with raw cold water, which should be slightly less than ground rowan. This mixture should stand in a cool place for three or five days. It should be stirred daily to prevent it from becoming moldy.

Next steps

After five days, you need to pour it into a prepared glass container, add half the norm (approximately 2 kg) of sugar, mix and put in a warm place, covered with gauze. After three days, pour into another container. Add another 2 kg of sugar, install a water seal on the bottle, and leave in a warm place. When this mass ferments, you get young wine. It needs to be poured into another bottle and taken to a dark place (preferably, it should also be cool - for example, a basement), and the water lock should be installed on the container again. The wine will still be dark - this is its peculiarity. After standing for a year, it will lighten and be completely ready.

This drink has a very beautiful yellowish-orange hue, a delicate taste with a subtle and pleasant bitterness. The vitamins contained in rowan help with diseases of the biliary tract, atherosclerosis and constipation. Of course, in this case you need to take it several tablespoons a day.

Red rowan, to which poems, songs and even legends are dedicated, is one of the medicinal plants. Rowan berries contain not only vitamins A, B, C, E, but also iron, phosphorus, pectins, ascorbic and nicotinic acid.

Benefits and Applications

In medicine, the healing properties of red rowan have been known for a long time. Juices, tinctures and decoctions made from the berries of the plant are used to combat vitamin deficiency, physical fatigue and mental exhaustion. Thanks to the use of rowan berries in the diet, the metabolic process is normalized. The beneficial substances found in berries have a beneficial effect on the circulatory and genitourinary systems.

Traditional medicine traditions advise using juice made from red rowan to treat gastritis and fight hemorrhoids. The use of rowan, which increases the body's resistance to lack of oxygen, is recommended for people living in high mountains, as well as climbers and submariners. Does using rowan as culinary products, in which its active components are preserved, help cleanse the body? removing waste, toxins from it and reducing cholesterol levels.

It is worth noting that the use of a plant that belongs to the category of “medicinal” has its limitations? It is not recommended for use by people with increased blood clotting, high acidity and people with heart problems.

Are the rowan fruits, which have a lot of useful properties, but have a bitter taste, not consumed in their raw, original form? Jams and preserves are made from them, as well as juices, compotes, homemade tinctures, liqueurs and wines.

Are red rowan berries harvested after the first frost? It is generally accepted that due to cold treatment, excessive bitterness disappears from the fruit. In addition, it is precisely at the beginning of seasonal cold spells that the berries of the plant reach full maturity. Is there a recommendation that allows you to prepare ripe rowan fruits at home without the onset of the first frost? for this they need to be 1? Place in the refrigerator freezer for 2 hours, then defrost. Thanks to this procedure of “artificial frost”, the quality of rowan wine will be high.

Before you start preparing homemade wine, which will be based on red rowan, you need to prepare a starter, “wild yeast”. The method of preparing sourdough is not complicated:

• crush the unwashed grapes and place them in a jar, covering the neck of the container with gauze;
• put the vessel with berries in the light in a warm place? After 2-4 days, the starter culture for wine production will be prepared.

Instead of grapes, ?wild yeast? can you make it using raisins? in this case, the berries will need to be soaked in warm water before use.

Wine based on red rowan, made according to a classic recipe

In order to make homemade wine this way, you will need the following ingredients:

• rowan? 10 kg;
• water? 4 l;
• sugar? 2.5 kg;
• grapes or raisins (for sourdough)? 100 g.

Cooking recipe

1. Make a starter for wine based on grapes or raisins.
2. Place the rowan berries in a container of suitable volume and add hot water. After half an hour, drain the liquid, pour boiling water over the rowan again, let stand for 30 minutes, drain the water? this procedure is necessary in order to get rid of the tannins that are in the berry.
3. Crush the berries with your hands, a rolling pin, or chop with a meat grinder.
4. Squeeze the juice out of the resulting mass using a cloth, press or other convenient method.
5. Squeeze the berries. Place the pomace in a saucepan (plastic bucket), pour hot water over the mixture, stir and leave to cool to room temperature.
6. Add the resulting juice, half the prepared amount of sugar and add the pre-prepared starter. Mix the contents, cover with gauze, and place in a dark place at room temperature.
7. After the fermentation process begins, the wort must be strained through cheesecloth, poured into a vessel where the liquid will ferment, and add the remaining sugar. The neck of the dish is closed with a lid, with a hydraulic seal installed, or a rubber glove with a hole in the finger is put on.
8. The vessel with the material is transferred to a warm room, isolated from sunlight, for further fermentation, which will continue for several weeks.
9. When fermentation is complete, the material is removed from the sediment using a tube, poured into a prepared container, closed tightly (option: reinstall the hydraulic valve) and the workpiece is transferred to ripen in a cool and dark place for 3-4 months.
10. 1At the end of the maturation process, the wine is removed from the sediment and bottled.

Thanks to this recipe, you can make from 4 to 5 liters of wine with a strength of 12-14 grams.

Wine made from rowan and apples

In order to make wine based on red rowan and apples, you will need:

Wine recipe

• Make a starter with ?wild yeast?.
• Using a juicer (another method), prepare apple juice.
• Pour the rowan berries into a basin, scald with boiling water, and drain the water after half an hour.
• Grind the berries.
• In the container where the initial fermentation will take place (enamel pan or plastic bucket), mix berries, warm but unboiled water, half a portion of sugar, apple juice and fermentation starter. Cover the dishes with gauze and place in a warm room for several days.
• After the mass begins to ferment, the liquid should be drained and filtered.
• After pouring the wort into a vessel where further fermentation will take place, add the second half of the sugar portion and install a hydraulic seal (a rubber glove with a hole in the finger) on the neck of the container.
• Transfer the vessel with the liquid to a room at room temperature, without access to light, for fermentation? this process (depending on the temperature) will last from 2 to 4 weeks.
• When carbon dioxide bubbles stop coming out of the hydraulic seal tube (the rubber glove falls off), the wine becomes lighter and sediment appears at the bottom of the vessel, the liquid is drained using the tube.
• The young wine is poured into another vessel and closed with a cork (option: a lid with a hydraulic seal) and placed for final ripening of the product in a cool and dark room for 2-3 months. After the liquid has finally matured, the wine is poured into bottles.

The shelf life of wine made based on a recipe using rowan and apples is several years. Thanks to this recipe, you can prepare from 7 to 8 liters of wine, with a strength of 12-14 grams.

Rowan is an amazing berry that is almost impossible to eat in its pure form because of its bitter-astringent taste, but it makes incredibly tasty jams and preserves. You can also make amazing wine from red rowan at home, which has not only an original tart aroma, but also healing properties. This drink improves blood circulation, stimulates the immune system, accelerates metabolic processes in the body and helps hypotensive patients normalize blood pressure.

Collection and preparation of berries for homemade wine

To prevent red rowan wine from giving off its characteristic bitterness, the berries must be picked after frost sets in. At sub-zero temperatures, the maximum sugar content is concentrated in rowan. If for some reason you were unable to collect rowan after the first frost, you can keep the berries in the freezer; to do this, just place them in the cold for a day.

You can use any rowan, wild or cultivated, for wine. The sweeter the berry variety, the tastier the intoxicating drink will be. Keep in mind that rowan is not a particularly fleshy or juicy berry. To prepare 1 liter of wine, you will need 4-4.5 kg of product.

Before preparing the wort, clean the berries from the branches; it is not necessary to wash them.

Due to the weather conditions in which rowan ripens, the yeast fungi required for fermentation of the wort do not multiply on it. Therefore, you will have to use raisins or ammonium chloride as a starter. Sugar is also added to the drink.

We will look at a classic recipe for red rowan wine and one additional one if you want to diversify your homemade alcoholic drinks.

How to make wine from rowan: traditional recipe

For 10 kg of fresh berries you will need

• Boiled water – 4 liters.
• Sugar – 3 kg (if rowan is sweet, then you can get by with 2 kg).
• Raisins (150 g) or ammonium chloride (0.3 g per 1 liter of wort).

How to make rowan wine

1. Prepare containers in advance in which you will grind the berries and infuse the wort. All utensils should be clean, and the jars in which the drink will ferment should be sterilized. The entire process at home should be carried out in maximum cleanliness and sterility.
2. To remove tannins from the berries, which give an astringent taste, it must be scalded with boiling water. To do this, place the rowan berries in a saucepan or bowl and pour boiling water over them, leave the berries in boiling water for 25 minutes. Then drain the water and repeat the process. Then drain the water again and move on to the next step.
3. Grind the berries into a homogeneous mass in any convenient way: with your hands, a blender, a wooden masher, or you can turn them through a meat grinder.
4. Take clean gauze and squeeze the juice out of the resulting “porridge” through it. Do not remove the juice under any circumstances, it will be needed soon.
5. Transfer the pulp to another container with a wide neck: a bucket, pan or deep bowl. Pour boiled water into the berries; it should be at a temperature of 60-80°C. Mix everything thoroughly and leave the wort for several hours at room temperature.
6. After this time, add the previously squeezed juice, half of the above volume of sugar, raisins or ammonium to the wort and stir everything thoroughly. The sugar should completely dissolve. Then cover the container with gauze folded in 2-3 layers and remove the liquid to a warm place for fermentation. It needs to be stirred every day in the morning and evening.
7. After 3-4 days you should see foam forming on top of the liquid and the wort giving off a sour smell. At this stage, filtering should be carried out: pass the wort through cheesecloth, pouring the liquid into another container. The cake can be removed; it is no longer needed.
8. Mix the filtered wort with the remaining sugar, dissolve it and pour everything into glass containers. You need to fill the jars 2/3 of the volume so that there is room for the foam that will form during further fermentation.
9. Place water seals on the necks of the jars; they can be ordinary medical gloves, which should be pierced in 2-3 places to allow carbon dioxide to escape.
10. Place the jars in a warm, quiet place for 5-6 weeks. The end of the fermentation process can be seen by the deflated glove and separated sediment.
11. Strain the wine from the sediment again through a thick layer of gauze.
12. Taste the wine, if it seems sour to you, then at this stage you can add a little more sugar and, if desired, fix it with alcohol.
13. Pour the drink into clean jars or bottles (do not use plastic containers), seal with lids and put it away to mature. The wine should brew for another 1.5-2 months at a temperature of +12-16°C and only after that it is ready for consumption.

Homemade red rowan wine turns out to be a delicate pink color and has an unusual taste. It is best to make medium-strength dessert wines from this berry.

Apple and rowan wine

Above it was described in detail how to make homemade wine from red rowan according to the classic recipe. But you can make a more original drink by adding apple juice to rowan.

The entire process of making wine is exactly the same as described in the traditional recipe. Only in the 5th step, not water is used, but freshly squeezed apple juice in the same quantity (4-4.5 liters per 10 kg of rowan berries). It is advisable to take sweet apples so that they overcome the bitterness of rowan fruits.

The drink will be straw-yellow with an interesting fruity aroma.

Secrets of delicious rowan wine

• If you want to get excellent quality red rowan wine, then use the “Pomegranate”, “Liquor” or “Burka” varieties. These are the sweetest types of berries.

• The longer rowan wine is aged, the less bitter it is.

• You can add currants, cranberries or apples to rowan berries. It is better not to mix it with other fruits and berries. The recipe for such “mixes” is the same, it’s just that others are added to the rowan berries, and apple juice is used instead of water.
• Do not forget that late autumn berries and fruits contain too little yeast on their surface, so ammonium or raisins must be added to the wort for fermentation, otherwise the liquid will sour and turn into vinegar.

There is nothing difficult about making wine from red rowan at home. In any winemaking process, you just need to follow simple rules, sterility and patience. But all your efforts will be rewarded with a wonderful aromatic drink with which you can surprise your guests and pamper yourself from time to time.

Rowan wine has a tart table taste. It’s not so easy to make, because rowan berries “have difficulty” releasing juice. One liter of juice will require about two kilograms of fruit. In this case, the fruits themselves must first be crushed and then mixed. If you decide to cook it at home, we recommend using our recipes.

Homemade rowan wine

Water – 10 liters
- berry sourdough – ? liters
- granulated sugar – 3 kg
- rowan berries – 5 kg

Preparation:

Collect the rowan berries together with the bunches, wash them, separate them, and pass them through a meat grinder. Fill the mixture with water, add wine yeast, 1 kg of sugar, and store under a breathable stopper. Keep at room temperature for 10 days, add the rest of the granulated sugar, install a water seal, and leave until the end of fermentation. Remove from the sediment, keep for a couple of days in a cool place, remove from the sediment again, bottle, seal, and store.

Chokeberry wine.

Chokeberry – 5 kg
- sugar – 5 kg
- red currants – 3 kg
- water – 10 liters

Preparation:

Sort out the red currants, wash, separate the berries, add 1 kg of sugar, crush, add wine yeast, pour in water, leave for 5 days under a cork. Strain the wort, add crushed chokeberries, and place under a water seal for fermentation. Finally, remove the sediment, strain, and discard the cake. Keep the drink for a couple of days in a cool room, remove the sediment again, bottle it, seal it, and store it.

It turns out very tasty and

Rowan wine recipe

Sugar – 3 kg
- rowan berries – 10 kg
- raisins – 120 g
- water – 4 l

Cooking steps:

1. Peel the fruits, put them in a saucepan, and pour boiling water over them. After 20 minutes, drain the water and scald with boiling water again. After half an hour, drain the water. Rowan fruits have strong tanning properties, so the drink turns out tart. Thanks to heat treatment, this disadvantage is partially leveled.

8. Transfer the container to a dark place and leave for several weeks.
9. At the end of fermentation (the wine has brightened, sediment has appeared at the bottom, and the glove has deflated), pour the young wine into a clean container through a thin tube.
10. Close the bottle tightly with a lid and place it in a cool place for three to four months. The temperature in it should be 16 degrees.
11. Drain the finished drink from the sediment again, pour into bottles, cap tightly, and store in the refrigerator or basement.

Rowan wine recipes

Required Products:

Raisins – 70 g
- water – 5 liters
- granulated sugar – 2 kg
- rowan fruits – 3 kg

Preparation:

1. Scald the berries with boiled water, after half an hour, drain the water and chop the berries.
2. In a plastic bucket or enamel pan, mix warm fresh water, rowan slurry, apple juice and half the sugar. Add raisins, stir thoroughly.
3. Transfer the container to a dark place for a couple of days, the temperature in which should be about 18 degrees. Cover the neck with gauze or cloth.
4. If foam, a characteristic odor or hissing occurs, filter the wort through cheesecloth.
5. Drain the juice into the fermentation container, add a second portion of sugar, and install a water seal.
6. Transfer the bottle to a dark place, the temperature in which should be from 18 to 28 degrees.
7. After a couple of weeks, the water seal will stop gurgling, sediment will appear at the bottom, and the drink itself will lighten. This will indicate that you need to move on to the next stage of preparation.

Homemade wine from chokeberry.

2. Select a suitable container. Here, at the first stage, the berries will ferment along with the juice. It is better to take a container made of glass, enamel or stainless steel.
3. Mash the fruits “conscientiously”. This can be done by hand or using kitchen utensils. Pour sugar into the crushed fruits - half a glass per kilogram of berries. The amount of sugar will depend on what kind of drink we want to get. Dry wine is not very tasty due to the tart taste of rowan fruits. In addition, the fermentation process itself is very weak. Not for everyone - sweet wine. The proposed proportions are suitable for making dessert wine.
4. Mix the poured sugar thoroughly, cover the dish with a lid, and place in a warm place. Let the mixture ferment a little, stirring the pulp and juice occasionally.
5. After another week, the berries will float to the top and swell. If you plunge your hand into the pulp, a characteristic foam will appear. Work a little with both hands to remove the pulp from the juice. After that, squeeze it out as far as you have the strength.

6. Place the squeezed pulp into a separate bowl. Filter the juice through a simple colander. The fines that slipped through the holes will perfectly stimulate the further process of wine maturation. Finally, it will still need to be removed.
7. Pour the strained juice into a glass container.
8. Handle the squeezed pulp. Add about a glass of granulated sugar to the resulting amount of pulp, pour in a little water (about a liter). Be careful about water quality. Avoid using tap water; use filtered or bottled water. Mix the mass thoroughly, press so that moisture appears above the pulp, close the lid, and remove until further fermentation for a week.
9. “Arrange” the fermented juice that you received after the first pressing. It cannot be stored in an open jar. At first, you can get by with a simple rubber glove with a hole in one of the fingers. In the future, it is worth giving preference to a water seal. Place the sealed jar in a dark and cool place where the juice will continue to ferment.
10. During the following days, carefully monitor the condition of the pulp, which you previously mixed with water. Mold should not be allowed to appear on the surface. To do this, stir it daily and drown the floating berries. After a week, lightly squeeze the pulp and let it release a new portion of juice. Pour the juice through a colander or strainer into an empty container. It is better to do this in several steps.

11. Take out the jar where you had the first portion of juice, release the jar from the water seal, and remove any foam that has risen from the surface. Mix the second portion, squeezed from the pulp, with the first portion, pour into jars, seal with a water seal, and put in the coolest and darkest place so that the fermentation process continues.
12. Once a week, for a month, remove the foam from the surface, filter the wine so that the sediment decreases each time. To do this, use a thin hose with which you can easily reach the bottom. After a month, filtration can be reduced to once every 2 weeks.
13. The main sign of the readiness of a young drink is its gradual clarification. You can conduct its first tasting to make the necessary adjustments. Proper young wine has a sour taste with “sweet” notes.
14. After the drink has completely cleared and only a light coating remains at the bottom, it can be sweetened. As a rule, about a tablespoon of granulated sugar is needed per liter. Sugar should be poured onto a gauze cloth and collected in a “bag”. Only after this can it be lowered into the container until completely dissolved. This will take about a week.
15. Vinzo can be left in the same container or poured into separate bottles. Like this chokeberry wine recipe.

Prepare and
Chokeberry wine recipe.

Ingredients:

A packet of yeast
- ammonium chloride – 0.2 g
- berries – 1 kg
- syrup 20% - 1 liter

Preparation:

Prepare the fruits: separate from the clusters, wash, mash in a wooden bowl. Add ammonium chloride and sugar syrup, yeast mixture. It will take you about a week to ferment the wort. Press the pulp, pour in the infusion of aromatic substances and alcohol. It will take about a month for the wine to mature.

In late autumn, with the first snows and frosts, you can notice the attractive red rowan fruits. Most people believe that they are not edible and are only for decorative purposes. In fact, rowan is very healthy and nutritious. Fruit drinks, jam and delicious homemade wine are made from it.

Useful and medicinal properties of red rowan berries

In medicine, not only the berries of the plant are considered useful, but also the leaves and bark of the plant. In order for rowan to bring maximum benefit, each type of raw material must be collected at different times. Let's say it is best to cut the bark in mid-spring, the berries after the first frost, and the leaves in the summer. Red rowan is indispensable for urolithiasis; it is an excellent hemostatic agent.

It should also be mentioned that rowan berries contain a huge amount of useful elements and vitamins, such as:

zinc, magnesium and silicon;

iodine, manganese;

folic acid;

vitamins A, B, C, E.

Thanks to this balanced composition, using red rowan you can:

restore the body after illness;

cleanse the body of waste and toxins;

increase immunity;

lower your temperature during a cold.

In addition, rowan has an excellent diuretic effect. The juice from its fruits is useful for diseases of the kidneys, liver, and hepatitis.

The benefits and harms of rowan wine, cooking at home, contraindications

Homemade rowan wine does not contain preservatives or chemicals, so it is not only safe, but even beneficial for the body. Like any other alcoholic drink, you should not get carried away with this wine, it will not do any good. The drink can be consumed by almost everyone, however, it is better not to even try it for people who suffer from poor blood clotting and hemophilia.

The drink as a whole has a pleasant, slightly tart taste with a hint of bitterness. At home, you can quickly prepare rowan wine. The benefits and harms of this drink are not known to many. Its main value lies in the regulation and restoration of the body's metabolic processes. Rowan wine is recommended to be consumed if you have:

• obesity;

  blood pressure;

  lack of vitamins;

• rapid fatigue.

Typically, housewives use the standard method to prepare rowan wine at home. A simple recipe includes heat treatment of berries. To do this, simply pour boiling water over them and leave for 20 minutes. After this, the rowan is kneaded well with your hands. The resulting pulp is placed in cheesecloth and the juice is squeezed out.

Rowan pulp is diluted with water and placed in a warm place for fermentation. Sugar is added to wine gradually. It is best to first prepare sugar syrup from it. The drink should ferment for about a month.

When to collect rowan berries for making wine drinks? Is it possible in winter?

Any housewife can prepare a pleasant tart wine from red rowan. The recipe is simple, but to prevent the drink from becoming bitter, you need to know exactly when it is best to pick the fruits. It is recommended to do this in late autumn after the first frost.

The fact is that with the arrival of frost, the amount of sugar in the berries reaches a maximum. If the berries were picked earlier, before frost, you just need to put them in the freezer for a while.

You can pick berries even in winter if they look great and have a pleasant sweetish taste. If the mountain ash is preserved, why not do this in the winter months. Wine can be made from both wild rowan varieties and cultivated varieties.

How to make rowan wine with raisins without yeast - a simple, detailed step-by-step recipe

Many housewives prefer to use raisins when making red rowan wine. To do this you need to prepare:

5 kg of rowan berries;

1.5 kg of sugar or sugar syrup;

100 g raisins;

The wine is prepared as follows:

The rowan is softened in a grinder to a pulp, and the juice is squeezed out of it.

The remaining berries are poured with boiling water and cooled, then juice and raisins are added to the mixture.

The resulting substance is poured into a wide-necked bottle, covered with gauze, and left in a warm place for 3 days, stirring it constantly.

When the mixture acquires a sour smell, you need to strain it and pour it into bottles through a funnel with a filter.

You will need to put a commercial water seal or a regular rubber glove, which you can buy at a pharmacy, on the neck of each bottle.

You need to make a small puncture in the glove to allow the gas to escape.

After some time, usually 7-8 days, you will notice how the glove has sank, gas no longer comes out of the bottle, and sediment has formed at the bottom. If this happens, the wine is carefully poured into another bottle with a narrow neck, tightly capped and placed in a dark place for 3 months. After the allotted time, the wine is poured again to get rid of sediment. The result is a clean and very tasty intoxicating drink.

The best homemade drink from red rowan, chokeberry and apples with honey instead of sugar

Rowan wine with the addition of various fruits is very popular. Apples are most often used for these purposes, because they are the most accessible. As the main ingredient, you can use not only red rowan, but also chokeberry, mixing them in equal proportions.

As for the method of preparing the drink, it is practically no different from the previous recipe, except that after preparing the wort, apple juice is added to the drink along with rowan juice.

To improve the taste of the drink and make it even more healthy, natural honey is used instead of sugar. Homemade wine made from red rowan and honey is very healthy. The fact is that honey does not undergo heat treatment, which means it retains all its beneficial properties. In addition, unlike sugar, honey is better absorbed by the body and does not increase fat deposits.

How to put rowan wine with grape starter - preparation stages, proportions for 2 liters

Many people are well aware that yeast is the best assistant for making wine drinks. Housewives often pre-prepare the starter, which helps the wine ferment faster, and the process overall goes better. The main thing to remember is that the starter must be stored in the refrigerator and used no later than 10 days after preparation.

To prepare it, it is better to use homemade rather than store-bought grapes. A product from a supermarket is always processed with special means that help the fruit to be stored for a long time, but this method of processing has a negative effect on the quality and quantity of yeast.

Sourdough or wine yeast is added to the finished raw material before bottling the drink. To correctly calculate the required amount of starter, you need to determine the total volume of sugar and juice. Typically, 3% of the starter culture of the total amount of wine is added to wine. If the volume of the drink is 2 liters, then the amount of starter is approximately 60 g.

How to make a fortified drink with alcohol or vodka from rowan and apple juice with your own hands?

To make the drink stronger, you can add alcohol or vodka to it. Perhaps this is the easiest way to prepare an intoxicating drink, which is used by many beginners. Alcoholization of wine is simple.

It is necessary to add a little vodka or alcohol to the wort, which has been fermenting for several days, and put the drink back to ripening. At the same time, at the stage of preparing the wort, you can add a little apple juice to it to make the taste of the wine even more pleasant.

This red rowan wine at home has several advantages:

ease of preparation;

environmental friendliness;

low cost of ingredients;

ideal for home use.

It is worth considering that adding various alcoholic tinctures, cognacs, whiskey and brandy to the wort is unacceptable. The fact is that these strong alcoholic drinks have a certain aroma, which can change the taste of rowan wine, and sometimes even ruin it.

As you can see, making tasty and healthy wine from red rowan is not difficult. The drink, made at home, does not contain harmful substances, which means it can be confidently served on the holiday table. Each time you can change the taste of the drink by adding different ingredients to it, such as grapes, apple juice, honey. This will only improve the taste of the alcoholic drink, and the wine will become more healthy and nutritious.