It is not difficult to make wine from red mountain ash at home. To do this, you need about a bucket of wild berries. From this amount you get 16 or 17 liters of drink. You can make the same wine from aronia or mix and make a blend. This drink has a specific bitterness, but it is very well stored without becoming acidic.
We start making homemade red rowan wineA very important question is when to pick berries. There is an opinion that wine from red mountain ash at home should be made from necessarily frozen fruits. But practice refutes this - the same drink is obtained both from nailed frost, and from the berry untouched by it.
You need to collect the fruits in late autumn. The mountain ash collected in a ten-liter bucket is subsequently placed in a twenty-liter bottle with a narrow neck (an additional volume is needed for water). But first, it must be cleaned of twigs and stalks and proceed with the preparation of the original wort. A wine recipe from red mountain ash involves adding water at this stage, because these berries are not as juicy as, for example, cherries or currants.
In no case do not wash the berries before laying in the must. Wine from red mountain ash at home requires compliance with this important nuance. The whitish plaque with which the fruits are covered contains substances that carry out fermentation. Without them, it is unlikely that you will get excellent wine from red mountain ash at home. Berries are most often not covered with dirt, and a small fraction of the dust will settle in the process of settling the drink to the bottom, and it can be traced.
You can hand the mountain ash for the wort manually, but this is a very time-consuming task. Better twist in a meat grinder, which is much faster. Pedicels in the process of twisting stuck in the nozzle. So you have to regularly clean it so that it does not clog too much. The result should be an orange gruel. It should be laid out in a basin or pan and filled with raw cold water, which should be slightly less than the grated mountain ash. For three or five days this mixture should stand in a cool place. It should be mixed daily so that it does not mold.
Next steps
Five days later, pour into a prepared glass container, add half the norm (approximately 2 kg) of sugar, mix and put in heat, covered with gauze. Three days later, transfer to another container. Add 2 kg more sugar, place a water lock on the bottle, leave in a warm place. When this mass is fermented, you get a young wine. It must be poured into another bottle and taken out to a dark place (it is desirable that it is also cool - for example, a cellar), and again put a water lock on the container. The wine will still be dark - this is his feature. After standing for a year, it will lighten and be completely ready.
Properties of rowan wineThis drink has a very beautiful yellowish-orange tint, delicate taste with a barely visible and pleasant bitterness. Vitamins contained in mountain ash help with diseases of the biliary tract, with atherosclerosis and constipation. Of course, you need to take it in this case, a few tablespoons per day.