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Delicious chokeberry wine. Chokeberry wine: a simple recipe

18.10.2019

Preparing unusual wines for treating friends and family allows you to surprise guests with original drinks during any home feast. Chokeberry is suitable for creating very simple and at the same time very tasty wines. You can make alcoholic drinks from it from both fresh and frozen berries. Cherry leaves and apples are usually used as aromatic and flavoring additives. In the following recipes with photos and videos you can find many useful tips how to make wine from chokeberry with additional ingredients, without yeast. They will help you find your own option for preparing alcoholic drinks from chokeberries at home.

How to make chokeberry wine without yeast at home - recipe with photo

Making rowan wine without yeast is quite quick and easy. To do this, you just need to collect more berries, sugar and be patient. Using the recipe below, you can easily make both semi-sweet and sweet fortified rowan wine at home.

Ingredients for making homemade wine without yeast from chokeberry

sugar - 2.5-3 kg;
chokeberry -4 kg;
water -6 l.

A simple photo recipe for making chokeberry wine at home without adding yeast

Delicious chokeberry wine prepared at home - a simple photo recipe

By adding yeast, the process of making delicious wine from chokeberry berries can be significantly accelerated: such an ingredient will significantly improve the fermentation of the berry pulp. The following simple recipe will tell you in detail how to properly prepare a tasty and sweet drink from chokeberry, which will have a slight strength.

List of ingredients for a delicious chokeberry wine recipe made at home

chokeberry - 2-2.3 kg;
sugar -1.5 kg;
water -4 l;
wine yeast - 1 package (10 g).

Photo recipe for homemade wine from fresh and tasty chokeberry

How to make wine from chokeberry with cherry leaves - step-by-step video recipe

Adding cherry leaves to wine gives the drink an amazing aroma. This ingredient does not require special preparation for use and is simply added to the berry pulp. The following video recipe describes step by step how to make homemade wine with cherry leaves correctly and easily.

Step-by-step video recipe for making chokeberry wine with cherry leaves

When preparing wine from chokeberry berries at home with cherry leaves, you need to take into account the rules for adding auxiliary ingredients to the drink. The following simple recipe will help you easily understand the features of quickly preparing strong wine with a unique taste and aroma.

Fragrant wine from fresh chokeberries and apples at home - recipe with photos

The combination of apples and chokeberries allows you to get an amazing homemade wine that will be both sweet and tasty. The simple recipe below with photo tips will help you easily prepare such a drink at home without using yeast. For work, it is better to take sweet, juicy apples that have a pronounced aroma.

List of ingredients for a recipe for aromatic chokeberry wine made at home

apples -2 kg;
chokeberry -4 kg;
sugar -5 kg.

Recipe with photos of homemade wine from aromatic and fresh chokeberry

How to quickly make chokeberry wine at home - a simple video recipe

There are many options for making delicious chokeberry wine, so before choosing the best one, it is recommended to study the most simple instructions. The following recipe, indicating all the steps and tips from the author, will help you make the best rowan wine with an amazing aroma at home.

Video recipe for quickly making wine from homemade chokeberry

The recipe below is a simple and clear hint for all lovers of unusual alcoholic drinks. It describes step by step how you can make an unusual aromatic wine from chokeberry berries.

Tasty and aromatic chokeberry wine, unlike wine and apple drinks, has an unusual aroma and bouquet. It is great for serving with cheeses and goes well with meats and desserts. Preparing such an alcoholic drink from berries does not require any special skills: you just need to strictly follow the proportions indicated in the photo and video recipes and the order of preparing the pulp and adding auxiliary ingredients. For example, you can prepare semi-sweet or fortified rowan wine with cherry leaves or apples. It can also be infused with yeast or made without yeast. Among the instructions given above, you can easily find simple and convenient ways preparing such a drink at home.

Many summer residents think chokeberry a useless plant whose berries are unsuitable for winemaking. It's time to debunk this myth. We will consider best recipe homemade wine from chokeberry, repeatedly tested in practice. The cooking process is not complicated, but in addition to fruits, water and sugar, patience is also required.

First, you need to carefully sort the berries, removing unripe, spoiled, rotten and moldy ones. The taste of the future chokeberry wine largely depends on the thoroughness of sorting the raw materials. Not a single bad berry should get into the drink.

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

Ingredients:

ripe chokeberry – 5 kg;
sugar – 1 kg;
unwashed raisins – 50 grams (optional);
water – 1 liter.

Chokeberry wine recipe

1. Preparing rowan. Mash 5-6 kg of chokeberry with clean hands. Each individual berry must be crushed.

You cannot wash rowan berries, because there is wild yeast on the peel, which will cause the juice to ferment. All dirt will then settle at 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 wine from chokeberry 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 be stored 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 quality of the drink will not suffer from this. After adding sugar, stir the wort thoroughly until smooth.

Bandage the container with gauze to protect it from insects, and place it in a warm place (18-25°C) for a week. Stir the juice and pulp (particles of peel and pulp that float to the surface) 3-4 times a day throughout the entire period to prevent mold from appearing on the surface.

3. Juicing. After 3-7 days, the rowan berries will swell and rise to the top. If you immerse your hand in liquid, a characteristic 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 needed.

Filter all the resulting juice (remaining in the container and squeezed out of the pulp) through a regular kitchen colander or cheesecloth. You can ignore the 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 volume so that there is room for a new 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 be stirred again 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 the jar with the previously obtained juice (you can wear a medical 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.

6. Getting a new portion of juice. After settling for a week, carefully strain the pulp through a colander. There is no need to specially press, since you only need high-quality juice, not dregs. The recycled pulp and peel can be thrown away; they have given up all their useful substances and will no longer be needed.

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 obtained at the previous stage. 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 no longer inflates), sediment has appeared at the bottom, 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 properties. It's time to drain the wine through a straw into another container without touching the sediment.

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

Many supporters of making alcoholic beverages on their own bypass chokeberry, completely unreasonably considering it a weed berry.

Those who have tried chokeberry wine at least once are looking forward to the end of September - the time when the berries ripen and in the best possible way suitable for winemaking.

In this article we will tell you how to reduce the astringency for which chokeberry is famous, we will give a simple recipe for cooking, and also discuss which snacks are best to use rowan.

As we mentioned just above, best time for harvesting - end of September. Ripe berries can remain on the trees for another month or two, but there are high risk that the birds are thoroughly plucking the branches before you.

The berries are stored well in the refrigerator at temperatures up to 6 degrees, which allows, having thoroughly prepared for winemaking in September, to begin production much later. When picking berries, the umbrellas should be cut off entirely, and the berries can be separated from the stalks immediately before the process.

Cooking at home

Chokeberry wine can be made at home using one of three methods, and any of the recipes given on the Internet will be variations of one of them. These are the methods:

classic juice extraction;
separation of juice by fermenting the pulp;
Cagor technology.

In this case, black rowan wine made according to recipes from the first group will be lacks some useful functions, since the highest concentration of useful substances is in the pulp of the berries, which is not used for production during classical pressing.

Recipe with pulp

Now, having learned everything you need about picking berries and possible technologies for preparing the drink, it’s time to give a recipe for making chokeberry wine at home.

Let's give step by step recipe preparing a drink using pulp. So, to make healthy wine from black rowan we need the following:

10 kg of ripe berries;
5 kilograms of granulated sugar;
100 grams of unwashed raisins;
2 liters of clean water.

The procedure for making chokeberry wine is practically no different from what you probably already read in the article about making wine from berries:

Squeezing the berries. You can use a wooden masher, mash the berries with your hands, or resort to kitchen appliances - a meat grinder, blender or food processor. It is better not to wash the berries, since their skin contains wild yeast, which will start the fermentation process.
Pour (or transfer, depending on consistency) raw materials in a pan, add one and a half kilograms of sugar.
Pour it in raisin, mix.
Cover the pan with gauze and put in a warm place for a week(temperature about 20-25 degrees).
Every day carefully mix the pulp knocking down the foam cap.
After completion, you need to squeeze the juice from the pulp. You can use gauze or even a colander.
Pour the resulting juice into the container in which the main fermentation will take place. Leave half the container free.
We install a water seal (read:).
Add 2.5 kilograms of sugar pour 2 liters of water heated to 30 degrees into the squeezed pulp. Mix and place in a warm place for a week.
Re-squeezing the juice, pour it into the container in which the first batch of juice ferments. The optimal fermentation temperature is 18-25 degrees.
In a week add sugar to the bottle with juice. It is best to take half a liter of juice from the container, thoroughly stir a kilogram of sugar in it, after which you can pour it back.
Fermentation will be completed in 1-2 months. At the same time, the wine will become noticeably lighter, and carbon dioxide will no longer escape through the water seal. This is the right time to drain homemade chokeberry wine. from sediment. We have already described how best to perform this procedure. Let us remind you that to drain the sediment you should use thin PVC tube without touching the sediment that is sure to form at the bottom of the container.
Pour the wine into a clean, dry container, taste, and add more sugar if necessary. We install a water seal and send the bottle to a cool (8 - 15 degrees) place.
The fermentation process will take about six months, in this case, every month (and sometimes more often) it is necessary to remove the wine from the sediment and pour it into a clean, dried container.

Wine prepared according to this recipe from chokeberry will have strength is about 10-12 revolutions, and you can store it for up to five years (but always in a cool place).

Please note that although we indicated that you can use a blender and other kitchen tools to extract juice, the taste will be better if you do not use them.
It is very important that recipes for homemade chokeberry wine involve the use of only ripe berries. And it's not even so much about taste qualities(unripe berries will make the drink unbearably tart), so much so that it is the ripe raw materials that ensure high-quality fermentation.
If the wine ferments reluctantly even with ripe berries, you can add more unwashed raisins. Using the same technique, you can increase the ethyl alcohol content in the finished product.
Housewives probably know how difficult it is to remove stains left by chokeberry on clothes. We strongly recommend using old clothes, or even better, wearing an apron.
You can eat chokeberry wine in the same way as any other berry wine. Cold cuts or fruits are great.
Remember to stir the wort thoroughly during fermentation. This will prevent mold from forming on the foam.

We hope you find both the recipes and our tips useful. We are sure that if you do everything correctly, this wonderful drink will decorate your festive table almost constantly, and your guests will certainly appreciate the tartness and ease of drinking this alcoholic drink!

Tired of the usual recipes and don’t know what to do with this one, of course healthy berry? Try making chokeberry wine at home.

Classic chokeberry wine recipe

Required Products:

4 kg sugar;
10 kg of rowan;
two liters of water.

Cooking process:

Do not wash the berries; chop them immediately using a food processor.
Pour the mixture with two kilograms of sugar and add a liter of warm water.
Cover with gauze, put in a dark place and stir twice a day.
After a week, strain the juice, but do not throw away the pulp.
Pour the juice into a clean glass container and close tightly.
Add the remaining sugar and water to the pulp, leave for another five days, strain.
Mix what you have strained with the previously prepared juice, close it and let it stand for another week.
Strain the liquid into a clean container and repeat these steps every week until fermentation is complete.
Pass it through cheesecloth, bottle it, let it sit for three months, then strain again and you can use it.

With added cinnamon

Homemade chokeberry wine with cinnamon is somewhat reminiscent of an expensive liqueur. The result is a bright and spicy drink.

Required Products:

5 kg of rowan;
five grams of cinnamon;
four kilograms of sugar;
half a liter of vodka.

Cooking process:

We turn rowan into puree in any convenient way.
Add sugar and cinnamon to the mixture and mix everything well.
Place in a wide container, cover with a cloth and put in a warm place.
Every day we stir the contents 2-3 times, and after 9 days we filter.
Place the resulting juice in a bottle, close it with a water seal and leave for 40 days.
When the fermentation process is over, filter the wine through cheesecloth, mix it with vodka, bottle it and let it sit for about three months before drinking.

Cooking from frozen berries

Homemade wine can also be made from frozen berries. During defrosting, juice will be released, which is what you will need.

Required Products:

three liters of rowan juice;
0.4 kg sugar;
150 grams of raisins;
three liters of water.

Cooking process:

Combine the indicated amount of juice with warm water, up to 30 degrees, add sugar and stir until it dissolves.
Pour everything into a wide container, add raisins, tightly seal with a water seal and leave until the fermentation process is completely finished.
After this, the wine is filtered, bottled and stored.

Chokeberry wine prepared in a jar

Required Products:

kilogram of sugar;
100 grams of raisins;
half a liter of water;
700 grams of rowan.

Cooking process:

Grind the berries using a food processor and place in a clean jar.
Pour in water, add only 300 grams of sugar and raisins.
Cover the container with a nylon cloth, making a small hole in it, and place it in a warm place.
Store the jar for a week, every day, stirring and shaking the contents.
After this time, add another 300 grams, mix and close again.
Repeat the steps after another seven days, and after a month, add what is left of the sugar and leave the jar. It is necessary that the berries sink to the bottom, and the drink itself becomes sufficiently transparent.
When this happens, strain the wine and bottle it.

The easiest homemade wine recipe

Required Products:

two carnations;
one gram of citric acid;
kilogram of rowan;
liter of water;
half a liter of vodka;
100 grams of sugar;
two grams of cinnamon.

Cooking process:

Sort the berries, crush them well, sprinkle with the specified amount of sugar, pour in two glasses of warm water and place on the stove. Cook for about 30 minutes over low heat.
When the mixture has cooled, squeeze out the juice. The cake that remains must be filled with the remaining water, sprinkled with spices from the list and also boil for half an hour, then cool and squeeze thoroughly.
Mix both resulting juices together, strain, pour vodka into them, bottle them and store them.

Fortified drink with blueberries

Required Products:

a kilogram of blueberries and the same amount of rowan;
two liters of vodka;
kilogram of sugar.

Cooking process:

Place the berries in a large glass container, add the specified amount of sugar, and pour in vodka or other alcohol of the same strength.
Shake the container well so that the sugar is distributed evenly throughout it, and place it in a cool, dark place for a week.
During this time, shake the jar twice every day and leave for another two months. During this period, it will be enough to shake the contents no more than 1-2 times every seven days.
Strain the drink through cheesecloth, pour into small glass bottles and store.

With cherry leaves

The vitamin composition of cherry leaves will complement the drink beneficial properties.

Required Products:

100 grams of cherry tree leaves;
a spoonful of citric acid;
kilogram of rowan;
a glass of sugar;
liter of water;
500 milliliters of vodka.

Cooking process:

Wash the berries, mash well and place in a saucepan.
Add the specified amount of cherry leaves to them, fill them with water, put them on the stove and when the contents boil, turn the heat to the minimum level and cook for about 30 minutes.
After this, cool the mixture a little, strain into another clean container, and mix with sugar and citric acid.
Mix the resulting mass very thoroughly so that the sugar is distributed evenly, and put it back on the stove.
Turn on low heat and cook for no more than 15 minutes. This is enough for the sugar crystals to completely dissolve.
Wait until it cools down and combine with vodka. You can also use moonshine instead, but it must be purified.
Pour everything into a sterilized container, cover it tightly and put it in some very cool place for at least three weeks so that the drink has time to brew well.
After this time, the wine can already be bottled and consumed.

Chokeberry is known in folk medicine thanks to its ability to fight high blood pressure, although this is not its only property. The product is used in different ways - for example, by preparing wine. What benefits and harms chokeberry wine brings to the body will be discussed further.

The benefits of wine

Chokeberry products, including wine, can be recommended to patients with many diseases. These include:

weak immunity and vitamin deficiency;
slagging of the body;
radiation sickness;
rheumatism;
disturbances in the functioning of the endocrine system and thyroid gland;
diseases of the gastrointestinal tract associated with insufficient acid production and smooth muscle spasms;
high blood pressure;
overweight;
nervous excitability.

Chokeberry increases the activity of the stomach glands, relieves spasms of smooth muscles, and has a choleretic effect. It is included in the diet of cancer patients because it contains anthocyanins. And berries also reduce the risk of cancer. The fruits of the tree increase the body's resistance to viruses and infections, stimulate appetite, and reduce cholesterol levels. Chokeberry removes excess fluid, dilates blood vessels, promotes hematopoiesis, and, thanks to its astringent properties, eliminates bleeding gums.

Wine takes on many beneficial properties of the fruit. The pectins it contains help remove toxins, heavy metal salts, and radionuclides from the body.

Harm

No matter what beneficial properties chokeberry has, it should be remembered that wine made from it is contraindicated for people with alcohol addiction, like other alcohol-containing drinks. Caution should be exercised when administering this medication to patients diabetes mellitus in whom such foods cause fluctuations in glucose levels. It should not be given to children, pregnant or nursing mothers.

Wine contains many allergenic substances - yeast, pollen, histamines. In people prone to migraines, this product may cause an exacerbation of the disease.

When treating hypertension, you should be careful when drinking wine and not exceed the dosage prescribed by your doctor.

Contraindications

Chokeberry wine is not for everyone. It is not recommended for use for the following diseases and conditions:

peptic ulcer of the stomach and duodenum, gastritis with high acidity;
low blood pressure;
increased blood clotting, thrombophlebitis;
varicose veins;
constipation.

It will be necessary to postpone treatment for the period of exacerbation of hypertension and angina pectoris.

How to cook?

To prepare chokeberry wine (6–7 l), take:

chokeberry berries - 10 kg;
sugar - from 5 glasses.

To reduce the harm from chokeberry wine for people with low blood pressure, hibiscus leaves are added to the recipe (about 50 g per 9–10 kg).

You cannot wash the berries, because yeast bacteria live on their skins, which also die when frozen and at low temperatures. By last reason The berries are picked during their ripening season and frozen raw materials are not used to prepare the drink.

Wine is prepared in several stages:

The berries are placed in stainless steel, enameled steel or glass dishes. The raw materials are crushed ( better with your hands), add sugar and mix. The mass is left to ferment for 7–12 days in a covered container, stirring occasionally.
When the swollen berries float to the surface and foam appears on the surface, the pulp is removed by squeezing the juice out of it. The pulp is placed in a separate bowl and sent for re-fermentation, adding one glass of sugar and a liter of water (bottled, but not tap). The pulp is left to ferment for a week, making sure that no mold appears on the surface. The strained juice is poured into jars with a water seal and sent to a dark place with a temperature no higher than 18 °C.
After 7–12 days, the pulp is filtered out again and the cake is thrown away. The juice from the first portion is uncorked, the foam is removed from the surface, mixed with fresh juice, and closed again with a water seal.
The first month after this, foam is regularly removed from the surface, the liquid is filtered to remove sediment, which in the final stages can worsen the taste of the finished product. The clearer the wine becomes, the closer it is to the final stage of preparation.
In order to prevent the fermentation process from dying down, ammonia is added once every two weeks after the end of the period of active bubbling (one drop per 1 liter of wine).
When the wine becomes clear and sufficiently acidic, and there is only a light coating at the bottom, it is sweetened to taste. To get dessert wine, add 1 tablespoon of sugar to each liter of raw material. Sugar is placed in a bag made of natural fabric and lowered completely into the jar on a cord, but as close as possible to the surface of the liquid. Dissolution takes approximately a week. Then the bag is removed.

It is important to prevent the appearance of mold, which will spoil the taste of the wine.

When the wine is ready, it is bottled and corked, but not hermetically sealed. At first it may “play”, and then the dishes will not withstand the gas pressure on the walls.

Berry composition

The calorie content of wine depends on the type. Dry varieties - 65–80 kcal, dessert - 140 kcal.

How to store?

For a drink made from chokeberry, the same storage rules apply as for other wines:

temperature - 10–15 °C;
humidity - 60–80 °C;
lighting - dark place.

The refrigerator is considered a suitable place for this.

How to choose in the store?

You can choose wine according to the same rules as grape products:

They don’t buy semi-sweet varieties, because they are usually made from waste and low-quality materials, and they contain more preservatives.
The label indicates the manufacturer and year of harvest.
The drink must be packaged in a glass container or barrel; products in plastic bags are only suitable for preparing other dishes.
If after uncorking a musty smell is heard on the cork, then it is better to refuse to drink the drink.
A natural product is never cheap, so wine costs at least 350 rubles.

When choosing wine as a folk remedy for the treatment of hypertension or another disease, it is important to remember that it is, first of all, an alcoholic drink. It is necessary to take into account its possible negative impact on the body. The dose should be checked with your doctor, who will also determine how folk remedy combined with traditional medicines. The permissible daily dose of the drink is no more than 50 g.