Homemade rowan wine. Red rowan wine at home

Red rowan, which is dedicated to poems, songs and even legends, 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, which are made from the berries of the plant, are used to combat beriberi, physical fatigue and mental exhaustion. Thanks to the use of rowan berries in the diet, the metabolic process is normalized. Useful substances that are in the berries have a beneficial effect on the circulatory and genitourinary systems.

Traditions of traditional medicine advise using juice made from red rowan to treat gastritis and fight hemorrhoids. The use of mountain ash, which increases the body's resistance to lack of oxygen, is recommended for people living in the highlands, as well as climbers and divers. Does the use of mountain ash as a culinary product, in which its active components are preserved, contribute to the cleansing of the body? removing toxins from it and lowering 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 people with increased blood clotting, high acidity and people with heart problems.

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

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

Before you start making homemade wine, which will be based on red rowan, you need to prepare a starter, "wild yeast". The way to prepare sourdough is not complicated:

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

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

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

In order to make homemade wine in this way, the following ingredients will be needed:

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

Recipe

1. Make a starter for wine based on grapes or raisins.
2. Put the rowan in a suitable container, pour hot water. After half an hour, drain the sediment of the liquid, pour boiling water over the mountain ash again, let it stand for 30 minutes, drain the water? this procedure is needed in order to get rid of the tannins that are in the berry.
3. Crush the berries with your hands, with a rolling pin or chop with a meat grinder.
4. Squeeze juice from the formed mass using a cloth, press or other convenient method.
5. Squeeze out the berries. Put the pomace in a saucepan (plastic bucket), pour hot water over the mass, stir and leave to cool to room temperature.
6. Add the resulting juice, half the prepared amount of sugar and add the sourdough prepared in advance. Mix the contents, cover with gauze, put in a dark place at room temperature.
7. After the fermentation process begins, the wort must be filtered through gauze, poured into a vessel where the liquid will ferment, add the remaining sugar. The mouth of the dishes is closed with a lid, with a hydraulic seal installed, or a rubber glove with a hole on 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 the fermentation is completed, the material is removed from the sediment with a tube, poured into a prepared container, tightly closed (option? a hydraulic lock is re-installed) and the workpiece is transferred for ripening 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 mountain ash and apples

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

Recipe for making wine

• Make a sourdough "wild yeast".
• Using a juicer (another way), prepare apple juice.
• Pour the mountain ash into the basin, scald with boiling water, drain the water after half an hour.
• Chop berries.
• In a container where the initial fermentation will take place (an enamel pan or a plastic bucket), mix the berries, warm, but not boiled water, half a serving of sugar, apple juice and fermentation starter. Cover the dishes with gauze and put 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 portion of sugar and install a hydraulic seal (a rubber glove with a hole in the finger) on the neck of the container.
• Transfer a vessel with a 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 clears and sediment appears at the bottom of the vessel, the liquid is drained using a tube.
• Young wine is poured into another vessel and closed with a stopper (option? with a lid with a hydraulic seal) and placed for the final ripening of the product in a cool and dark room for 2-3 months. After the liquid is completely ripe, the wine is poured into bottles.

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

Rowan is a tasty and healthy berry. Its fruits contain many vitamins, sugars and acids. For example, mountain ash contains a lot of vitamin C and P. But due to its strong bitterness and astringency, it cannot be eaten in its pure form. At the same time, berries are 80% water. Therefore, they are great for making a variety of drinks. Rowan wine is the best option.

Rowan wine has a bright taste and amazing aroma. It preserves all the most useful from fresh berries.

Features of the collection and preparation of berries

There are several points to consider when picking and preparing berries for homemade rowan wine.

• Wine can be made from both domestic and wild rowan.
• In order to get the most intense drink in winemaking, Pomegranate, Liquor or Burka varieties are used.
• Berries are best picked in autumn after the first frost. Frozen rowan is more sugary. But if there is no time to wait, the raw materials can be frozen in the freezer (3-7 hours), and then thawed at room temperature.
• In the process of making homemade wine, clean utensils and appliances should be used.
• Rowan before laying in the must do not wash. The white coating on the surface contains yeast that causes the fermentation process. Dust will settle to the bottom when settling and it will be easy to filter it.
• In late autumn, the fruits contain little natural yeast. For this reason, raisins or special wine yeast must be added to the must.

Rowan can be mixed with currants, apples or cranberries. Other berries and fruits are not recommended.
The taste of the finished drink largely depends on the process of preparing raw materials for wine. By following these recommendations, you can be sure of the quality of the future drink.

Classic recipe

To make rowan wine at home, you need simple ingredients. Composition and correct proportions:

• rowan - 10 kg;
• water - 4 liters;
• granulated sugar - 3 kg;
• raisins - 150 grams.

Step-by-step sequence of actions

The process of making wine consists of stages following one after another.

1. Wipe the mountain ash with a clean cloth or gauze from strong contamination, if any. Place the berries in a saucepan and cover with boiling water. After 20 minutes, drain the water and again pour over the raw materials with boiling water. After half an hour, drain the liquid again. It won't be useful in the future.

2. Mash steamed berries with a meat grinder or rolling pin. You can use your hands.

3. Using gauze, squeeze the juice from the mashed mountain ash.

4. Put the resulting pulp into an enamel pan. Pour hot water (70–80 °C) into the raw material. Mix all components thoroughly and leave for 5 hours to cool to room temperature.

5. Pour the rowan juice prepared a little earlier into the cooled wort. Pour 2 kg of sugar and two handfuls of unwashed raisins there.

6. Mix the ingredients thoroughly. From above, tie the container with gauze and place for 2-3 days in a dark room with a temperature of 18 to 25 ° C. Stir the mixture well once a day.

7. When the fermentation process has begun, filter the contents of the container through gauze. Fermentation is identified by hissing, foaming and sour smell.

8. Pour the rest of the sugar into the fermented liquid and mix well. Pour the must into a fermentation vessel. Fill should be 75% of the total volume. Free 25% is required for foam and carbon dioxide. From above, install a water seal or a medical glove with one small hole in any finger.

9. Put the fermentation tank in a dark place with a temperature ranging from 18 to 28 °C for several weeks.

10. After the fermentation process is completed, drain the wine from the sediment into another container using a thin tube. This moment comes when bubbles cease to form, the glove has deflated, sediment has formed at the bottom, and the liquid itself has brightened.

11. Then you need to evaluate the taste of wine. Sugar can be added if desired. You can also make fortified wine at this stage. To do this, vodka or alcohol is added to the drink - 3–15% of the total volume of young wine.

12. In the event that sugar was added, a water seal is installed on the container again.

13. Pour the fermented wine into the bottle to the top and cork tightly. Move the container to a cool place with temperature values ​​​​from 5 to 16 ° C for 3-4 months.

14. Drain the finished wine from the sediment, bottle it and close it tightly with corks.

The result is about 5 liters of delicious homemade drink. A simple recipe for rowan fruit wine will appeal to many winemakers. The sweet and sour taste of the drink will not leave anyone indifferent. For medicinal purposes, it is recommended to use it in small doses.

Red rowan wine is stored in the basement or in the refrigerator. It is better to place the bottles in a horizontal position.

Benefit and harm

The medicinal properties of the plant have long been known. Wine from rowan fruits is useful for:

• improvement of metabolic processes;
• increase immunity;
• normalization of blood microcirculation;
• stimulation of the heart;
• fight against vitamin deficiency;
• recovery after physical and mental overstrain;
• treatment of diseases of the gastrointestinal tract.

Also, red rowan wine has choleretic, diaphoretic and diuretic properties. Useful substances found in fruits have a beneficial effect on the reproductive system. Wine is often used in cooking and added to various cocktails. Dishes containing mountain ash contribute to the removal of toxins, toxins and lower cholesterol.

The use of mountain ash increases the endurance of the body with a lack of oxygen. Therefore, drinks from it are recommended to people living in the mountains, climbers and divers.

But it should be borne in mind that rowan wine is contraindicated in hemophilia, increased blood clotting, high acidity, as well as problems with the heart and blood vessels.

Red rowan is known throughout the world for its beneficial properties, and therefore precious fruits are actively used in the preparation of delicious jam, viscous jam, refreshing fruit drink and various tinctures.

Among all the goodies listed, one of the best preparations can be homemade rowan wine, the benefits and dangers of which I want to talk about below.

I also want to suggest that you study a couple of simple recipes for high-quality juicy red rowan wine, which are obscenely easy to implement at home.

Advantages

• actively stimulates digestion, that is, indispensable as an aperitif;
• significantly reduces the likelihood of a stroke by participating in the control of the normal functioning of the heart;
• successfully fights apathy, neurosis, lethargy and depressive disorders;
• helps to reduce dry eyes and improve vision;
• takes an active part in supporting immunity;
• has a general strengthening effect on the body;
• helps in the fight against excess weight;
• lowers cholesterol levels;
• contributes to the reduction of chronic inflammatory processes.

Flaws

The use of rowan wine is strictly contraindicated for people:

• recently had a heart attack or stroke;
• having ischemic heart disease;
• with increased blood clotting;
• hypertensive patients, as well as those with high acidity;
• pregnant women and nursing mothers.

Did you know? To make high-quality red rowan wine, it is best to use fruits harvested after the first frost, then the sugar content of the berries is at the maximum level. If you were not lucky enough to collect the mountain ash within the specified time, then you need to resort to little secrets and artificially freeze the berries. To do this, we put them in the freezer for at least 2.5-3 hours, and then defrost them naturally - this will significantly improve the quality of the future wine and significantly reduce bitterness.

Red rowan wine recipe without yeast

To begin with, consider the traditional recipe for ripe red rowan wine without the use of artificial yeast, which can be easily implemented at home. The stunning taste of the future alcohol is provided by the use of exclusively natural ingredients.

Strictly adhering to the described technology, you can prepare an amazing healing drink with a subtle characteristic note, in which the balance of astringency and bitterness is perfectly balanced.

Manufacturing process

1. We cut rowan berries from bunches, removing debris and spoiled fruits. Then we thoroughly wash them with cold running water, after which we put them in a capacious bowl and completely fill the fruits with boiling water for about half an hour.
2. Drain the cooled water and repeat the procedure a second time. Such heat treatment of berries will significantly reduce the content of tannins, which will make it possible to produce high-quality wine with the required level of astringency.
3. After half an hour, drain the liquid and crush the berries to the state of gruel with a wooden rolling pin or twisting them through a meat grinder with a fine nozzle.
   
   
4. The resulting mass is carefully squeezed through gauze, trying to squeeze the juice as much as possible.
5. We spread the squeezed pulp into an enameled container and add water preheated to 75-80 degrees there.
6. Stir the mixture thoroughly, then cover the container with a gauze cloth. We allow the mass to infuse for approximately 4.5-5 hours until the wort cools naturally to room temperature.
7. After this period, we add previously squeezed berry juice to the must, half of the total mass of sugar and unwashed raisins or crushed fresh grapes.
8. Stir the mass well and again cover the container with a gauze cloth in order to avoid insects. We send the wort to a dark, windproof room with a stable temperature of 20 to 24 degrees.
9. We insist the product for at least three days, stirring it daily with clean hands or a wooden spoon.
10. When the first signs of fermentation occur (the presence of a sour smell, hissing and the appearance of foam), we filter the fermented mass with a gauze filter.
    
    
11. We mix the purified liquid with the remaining granulated sugar, after which we pour it into a fermentation vessel. We fill the fermentation tank with a maximum of 75%, since we need free space for foam and carbon dioxide.
12. We install a hydraulic lock on the neck of the container and send the wort to ferment in a dark, dry place with a temperature of 20 to 28 degrees.
13. We infuse young wine for several weeks until the fermentation process is completed. You can determine the end of fermentation by several signs: the water seal stops emitting carbon dioxide, the liquid noticeably brightens, a visible precipitate forms at the bottom of the tank and a noticeable sour smell appears.
14. Carefully pour the alcohol into a clean vessel, trying not to stir up the precipitate that has formed. This is easy to do with a thin silicone hose or tube, after placing the fermentation tank at a height of half a meter from a clean vessel.
15. We taste the drink and, if desired, add sugar to add sweetness or high-quality vodka (medical alcohol) to make fortified wine.
16. We tightly seal the vessel with a lid and transfer it to a cool place with a temperature of 6 to 15 degrees.
    
    
17. Let the alcohol ripen for 3.5-4 months.
18. Ready alcohol is again drained from the precipitate formed, then cleaned through a gauze and cotton filter.
19. Pour rowan wine into glass containers up to the very neck and tightly cork with corks or nylon lids.
20. We return the alcohol to its former cool place and let it ripen for another couple of weeks.

Did you know? If you follow the instructions exactly as described, you will end up with approximately 4-5 liters of homemade alcoholic drink, which has a light amber color, sweet and sour taste with slight interspersed with subtle notes of astringency. The strength of the wine is from 11 to 13 revolutions. Such alcohol is stored in a cellar or refrigerator for up to 2-2.5 years.

Recipe for Red Rowan Wine and Apple Juice

I offer a proven recipe that glorified one young winemaker and enjoys tremendous popularity among experienced craftsmen.

Its history is as follows: at that time, an inexperienced but courageous young man experimented with various ingredients, trying to create high-quality homemade wine, and as a result found the perfect combination - red rowan and apple juice.

Sweet notes of fruit and tart, bitter shades of berries are perfectly intertwined and produced amazing homemade alcohol worthy of taking pride of place at any festivities.

List of Required Components

Manufacturing process

1. Pour the peeled rowan fruits with boiling water and leave them in this form for about half an hour. Then we repeat the procedure a second time.
2. We grind the berries through a meat grinder or with a wooden crush.
3. In a separate bowl, we heat the spring water to 25-29 degrees and pour it into a large enameled container.
4. There we also place rowan gruel, half of the total mass of sugar, unwashed raisins and pour apple juice.
5. Mix everything well and cover the container with a gauze cloth, after which we transfer it to a warm, calm place, protected from direct sunlight.
6. We insist the wort for 2-3 days, and when hissing, sour smell and foam appear, we filter the liquid through gauze.
7. Pour the purified juice into a fermentation vessel and add the remaining sugar there, stir.
8. We install a water seal and allow the wort to ferment for 30-40 days.
9. Once fermentation is over, repeat the filtration process.
10. Pour the purified liquid into a clean vessel, seal it tightly and insist in a dark room with a temperature of 9 to 11 degrees for at least 2.5-3 months.
11. After the specified period, we filter the drink through a cotton and gauze filter, after which we bottle it.
12. We send alcohol to a cool place to ripen for about a couple of weeks.

Red rowan wine recipe video

For a better understanding of the technology of making homemade red rowan wine, I advise you to watch a video in two parts, in which an experienced winemaker presents in detail the entire process of making this exceptional, fantastic drink.

Part 1 "Preparation":

https://youtu.be/0YURA6xaIiU

Part 2 "Fermentation, filtration, tasting":

https://youtu.be/qunJNrh7fJg

Useful information

• It has no less useful properties. The technology for preparing this miraculous alcohol is practically the same as that we are discussing today, but there are still differences.
• The most economical and easiest way to pamper your loved ones with delicious wine at any time of the year is to cook.
• It is unlikely that gooseberry wine can be compared with at least one of the types of homemade alcohol. Find out what its taste characteristics are and how it wins the hearts of stern connoisseurs of noble drinks.
• For the road, I definitely recommend trying to make a chic “tangerine wine” with your own hands according to a fairly simple recipe focused on home conditions.

As you can see, rowan wine does not require any special products. Rowan wine is an economical way to show yourself as an experienced and smart winemaker who understands the tastes of aristocratic wines and can easily make them on his own.

Good luck and new discoveries in the field of winemaking!

Only the most delicious recipes for rowan wine are collected on the site! Choose from chokeberry or red varieties, with the juice of ripe apples, sweet raisins or garden cherries.

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

The five most commonly used ingredients in rowan wine recipes are:

Simple Recipe:
1. Crush the berries.
2. Fill with sugar.
3. Mix thoroughly.
4. Leave to ferment.
5. After a week, squeeze.
6. Filter the squeezed juice.
7. Close the water seal in the fermentation container.
8. Then dispense into small bottles for storage.

Five of the fastest rowan wine recipes:

Helpful Hints:
. Collect mountain ash for food purposes should be away from highways.
. Only fully ripe dark orange berries are used.
. You can use a colander to squeeze by hand.
. By adding various fruits to the wine, you can achieve unique, inimitable aftertastes.

Red rowan grows throughout Europe, Asia and North America. Orange-red brushes delight us with their appearance from September until frost. Mountain ash adorns city parks and squares, is found in forests and home gardens. In addition to external beauty, one of the ways to use it is homemade mountain ash wine. Such a drink will not only delight your guests with its exoticism and taste, but will also be beneficial to the body due to the substances it contains.

Useful properties of mountain ash wine

The benefits of mountain ash are due to the large vitamin complex that is part of it. The amount of ascorbic acid in rowan berries is greater than in red currants, and vitamin A (in mature berries) is greater than in carrots.

Did you know? The drink acquires a red or yellow hue due to the fact that during the fermentation process, the wine turns the color of the skin. Therefore, the color of rowan wine can be from golden and calm orange to bright red.

The composition of the berries contains:

• vitamins - A, B1, B2, P, PP, E, K;
• macro- and microelements - iron, copper, manganese, iodine, zinc, potassium, magnesium;
• organic acids - malic, citric, succinic;
• flavonoids;
• phytoncides;
• essential oil;
• amino acids;
• P-vitamin active tannins;
• pectin and bitter substances.

The effect of rowan berries on the body:

• help in regulating the psycho-emotional sphere of the body with lethargy, apathy, neuroses, sleep disorders and depressive disorders;
• improve vision, reduce dry eyes;
• support immunity;
• promote metabolic processes in various body systems;
• stimulate digestion;
• facilitate the work of the liver;
• have a preventive effect on the functioning of the thyroid gland;
• reduce the likelihood of strokes, control the work of the heart;
• have a general strengthening effect on the body;
• help in the fight against excess weight;
• lower cholesterol levels;
• regulate the hormonal sphere of women with menopause;
• contribute to the reduction of chronic inflammatory processes.

Important! Rowan wine is contraindicated in patients with hemophilia.

• anemia;
• beriberi;
• general lethargy of the body;
• arthritis;
• gout;
• blood pressure;
• overweight.

The choice of raw materials for cooking

Rowan berries are dense, not susceptible to infection by pests or rot. Therefore, all the berries that you pick from the tree can be used to make a drink. In addition, at the end of autumn, the air is not as saturated with dust as in summer, due to which the mountain ash crop will contain less harmful substances. It is believed that it is necessary to collect mountain ash after the first frost, since it is the cold that removes bitterness from the berries. Depending on the region, the first frosts may hit in November or October.

Preparing berries

The main thing in the processing of berry raw materials is to prevent bitterness in the finished drink. If it is not possible to pick a berry after a frost, put the collected mountain ash in the freezer for about a day. Berries do not need to be washed. A whitish coating on the fruits will be needed to organize the fermentation process.

Important! Rowan berries should not be washed before making wine. Washing will wash away the specific coating from the berries and reduce their ability to ferment.

Ingredients

In addition to berries, you only need the most common products:

• rowan - 10 kg;
• water - 4 l;
• sugar - 2 kg;
• raisins - 150 g.

Classic red rowan wine

The procedure looks like this:

1. Pour boiling water over the berries taken out of the freezer for half an hour. Repeat the procedure twice. The purpose of filling is to reduce the amount of tannins. The smaller they are, the lower the astringency.
2. Pass the berries through a meat grinder, and then squeeze the juice out of them. You can squeeze the juice both with a juicer and in the old way, through cheesecloth. It is believed that gauze extraction is better, as it skips less pulp.
3. Pour pulp with hot water for 6 hours. After that, it must be pressed.
4. Mix pure juice and juice from the second pressing.
5. Add half the sugar and raisins.
6. Pour the wort into a bottle and leave for a few days to ferment.
7. A sign of the readiness of the wort is the appearance of a sour smell.
8. At this stage, it is filtered, the remaining sugar is added and the bottles are left for fermentation. The drink will ferment for 2-3 weeks.
9. Now the drink is carefully poured into sterilized bottles and hermetically sealed.
10. Place the containers in an airtight dark place for 4 months. During this time, the contents of the bottle stand and sediment forms at the bottom. After 4 months, it is necessary to drain the finished product again - so that the sediment does not fall into a new container.

Video: rowan wine at home

Important! Red wines are strong antioxidants. Therefore, mountain ash is not just useful, but must be in the diet of hypertensive patients. It should be taken in 2 tbsp. spoons 2 times a day.

Fermentation

To organize the fermentation process of the wort, two natural components are used: a whitish coating on the berries and unwashed raisins. A feature of rowan wine is that the berries are not washed, but doused with boiling water before preparing the must. The first few days, while the wort is fermenting, the bottles should be in a warm and dark place. The air temperature should be 18°C.

The fermentation process takes place within 2 weeks at a temperature of 20-30 ° C, in a dark place. At this time, air bubbles will rise up, and the sediment from the berries will sink to the bottom of the bottle. The bottle is covered with a rubber medical glove with pierced fingers. During fermentation, the glove will inflate and excess air will come out of it. At the end of the process, the glove will drop.

maturation, overflow

Young wine will ripen for 4 months. During this time, sediment forms at the bottom. When pouring the contents into the final container, it is necessary to ensure that the sediment remains in the previous one. The readiness of wine at any stage of settling is determined by the presence of sediment.

Storage

Store the finished product at a temperature of 15 ° C in a dark place. Glass bottles are best suited for this. The wine of the first year will be dark in color - this is one of its features. In the second year, it brightens. Its taste improves as it infuses and gains strength.

What to serve with

One of the basic rules of wine etiquette is the following: the more complex the taste of the wine, the simpler the dish should be served with it, and vice versa. Rowan red complements meat dishes well. Pure rowan wine will go well with lamb, pilaf, barbecue, game - they have a rich, bright taste, which will be perfectly set off by wine. It can also be served with all dishes that are prepared on the grill.
In general, red wine is usually served with red meat. If you made sweet wine, then it should be served with dessert. This drink can also be used for medicinal purposes - then it is taken in a few tablespoons before the main meal.