Wine from chokeberry It turns out incredibly aromatic with a pleasant tart and slightly astringent note. In addition, the drink takes on the lion's share of the valuable properties inherent in chokeberry, which makes it a priority compared to analogues prepared from other berries and fruits.
How to make homemade chokeberry wine - a simple classic recipe
Ingredients:
- chokeberry - 5 kg;
- unwashed – 55 g;
- filtered water – 990 ml;
- sugar – 2 kg.
Preparation
Chokeberries for wine should be selected only when they are ripe, without rotten berries, and ideally slightly frostbitten or collected after the first frost. We sort through the berry mass and get rid of unnecessary specimens. Now knead the rowan well so that not a single one remains intact. You can use a masher for this purpose or simply crush the berries with clean hands.
At the next stage, the resulting pulp must be put into primary fermentation. To do this, mix it in a suitable container with sugar (700 g) and unwashed raisins and place it indoors at room conditions for seven days. Be sure to stir the contents of the vessel every day to avoid souring.
After a week, using a piece of gauze, we strain the fermented pulp and separate the juice from the pulp. Pour the liquid base into a fermentation vessel, install a water seal on it or put on a rubber glove with one finger pierced with a needle.
Mix the pulp remaining in the gauze with granulated sugar (1.3 kg), add filtered water and let it ferment again, covering it with a towel or cloth and remembering to stir daily. After another seven days, we squeeze the pulp into gauze again, get rid of the pulp, and add the liquid juice to the main fermentation vessel, removing the water seal or glove for a minute. During the entire fermentation process, every week it is necessary to drain the base of the wine from the sediment, first removing the foam. As soon as the bubbles in the water seal system stop releasing or the glove is deflated, you can drain it into last time young wine from the lees and bottled for further aging in a cool place. In order for the taste of the drink to become balanced and harmonious, it needs to stand for three to five months.
How to make homemade chokeberry wine using a simple recipe with vodka?
Ingredients:
- chokeberry - 400 g;
- cherry leaves - a handful;
- filtered water – 1.6 l;
- sugar – 200 g;
- - a pinch.
Preparation
For those who do not want to prepare wine the simple way classic recipe described above, due to the length of the process, we suggest preparing the drink in a simple and in a fast way with the participation of vodka.
To implement the idea, just as in the previous case, we select only high-quality berries. They can be either fresh or frozen. IN the latter case the drink will be less tart and astringent. Grind the berry mass with a pestle or knead it with your hands, then place it in a saucepan along with the washed cherry leaves. Pour filtered water into the berry mixture with leaves and place the vessel on the stove burner. After boiling, with occasional stirring, reduce the heat and simmer the mixture for about fifteen minutes.
Next, strain the broth and squeeze it out a little, add granulated sugar and citric acid to the liquid base and stir until all the crystals dissolve. After cooling completely, mix the resulting rowan sweet and sour liquid with vodka, bottle it and let it sit on the refrigerator shelf for three weeks. After time, the finished drink can be tasted.
A healthy drink without alcohol and with a minimum of sugar, just to be tasty.
In the first stages, the process is for the patient and strong. But it's worth it. On average, after two to three months, the reward will be a pleasant chokeberry wine with a bunch of useful substances and microelements.
Stage 1. Pluck rowan from the branches. Yeast bacteria live on the surface of the skin. They will ensure the fermentation of the future wort, so we take care of them. We do not freeze or wash the rowan. How to eat dirty food: crush it so that the juice drains out more easily. If you have strong men's hands, then you can press with them. They may not be enough for a large volume of berries. I used a masher.
Time passed, it began to get dark, but there was still plenty of work to do. I took an immersion blender. She quickly crushed the remains of the chokeberry. In general, there was a full enamel bucket of berries.
Stage 2. Mix the crushed mass with sugar. Carefully until it is completely dissolved. With a rolling pin - a stick, better with your hands. How much granulated sugar to add depends on the desired final taste. You can't do without sugar completely. Fermentation will be too slow. Mold may appear and then we will get several liters of vinegar. The wine will be too dry and therefore sour. A lot of sweetness, more than a glass of sand per kilo of crushed berries, will make it dessert. The optimal proportion is considered to be: 150g. sugar for every kilogram of rowan. For starters. In the process we will balance the taste according to sweetness.
All that remains is to cover with a lid and leave to ferment in a warm place. Here it is important to ensure that the mass does not sour and flies do not appear on it. Be sure to stir once a day and tie the top with gauze. In this form, the chokeberry will last for at least a week, or even more. Depends on temperature and amount of sugar. Readiness can be seen by the berries accumulated on the top and foam when stirring.
Stage 3. Squeezing fermented juice. You will have to work manually. Place a colander or sieve on a deep vessel. The gauze is lined with a double layer. We select a portion of berries with our hands, squeeze them lightly and place them in cheesecloth. We collect it in a bag and carefully squeeze out the juice.
Place the remaining pulp in a separate bowl. She will still be needed.
Pour the collected juice into glassware, where it will be transformed into wine. A large bottle is best, but several 3-liter jars will do. It is important to pour only two-thirds of the container's volume.
Carbon dioxide accumulates in the resulting space. The juice will not be perfectly clear. Pieces of pulp will slip through. Let them remain and stimulate fermentation. With subsequent filtration, the wine will be cleared of all foreign matter.
Now the fermenting juice must be hermetically sealed so that air does not enter and carbon dioxide comes out. The easiest way is to pull a medical glove over the neck. Pierce holes in your fingers. The carbon dioxide released during fermentation will inflate the glove. If it settles, then fermentation has stopped.
It would be more correct, in my opinion, to make a simple water seal. You will need any hose and cap. Make a hole in it with the diameter for the hose. I burned through my nylon with a hot awl to exactly the size. Metal can be pierced with a nail or drilled. Insert the end of the tube. Place the other end in a jar of water, which is placed next to the future wine. If the edges of the hole are not tightly adjacent to the hose, fill them with paraffin from a candle. The tightness must be one hundred percent.
Carbon dioxide comes out under pressure through a hose. Fermentation is ongoing and the wort will not suffocate. What often happens when using gloves.
The juice was allowed to ferment. Let's deal with the pulp. There's still a lot of juice in it. Let's draw it out with water and sugar. Still no water in cooking chokeberry wine can't get by. IN pure form the juice is too thick and tart to make a palatable wine. Water and sugar are needed to equalize the acidity and consistency of the drink. In berry wines and liqueurs, this is the only way to regulate taste.
Place all the pulp in a container from under the fermented berries (I use a bucket) and lightly crush it. Pour raw cold water with top. A separate requirement for water. Tap water is no good. We take bottled or spring water. You will need about a glass of sugar if the pulp takes up a third of the bucket's volume. The proportions change. Pharmacy precision is of no use here. The main thing is that the pulp ferments quickly.
Mix everything well, tie it with gauze to prevent midges and put it in a warm place for several days. Mold forms on the pulp very quickly. Don't forget to stir every day.
The main stage of fermentation of chokeberry juice occurs at the end of August - September, when there is no heating yet and the weather is cold. Therefore, you have to constantly monitor the wort. But not by outside observers! If you think the wine doesn’t have enough heat, place it closer to the stove or heater. We babysit him like a little one. If only it wandered. Prosperity is indicated by foam on the surface of the wort and strings of bubbles running to the surface.
Stage 4. The first week of fermentation of the wort and pulp has passed. Squeeze the juice out of the pulp. Pour the wort through a fine sieve into another bowl. We try not to disturb the precipitate that has fallen. It consists of outdated yeast bacteria and is no longer needed for wine. The same cannot be said about juice from pulp. We pour it into the filtered wort and it comes to life and begins to play. Place it under the water seal again and ripen in a dark, not cold place. We will allot 10 days for this.
Stage 5. Everything essential for the future wine has been done. All that remains is to filter the wine once a week, each time getting rid of sediment. After two weeks, we will replace the simple overflow through a sieve with drainage through a hose. Place the container with wine on the table. Empty - on the floor. Dip the end of the hose into the wine so that it does not touch the sediment. From the other end, pull up the wort with your mouth and quickly lower it into the bowl. The wine will flow out in a smooth stream. It is better to reduce the intensity. Let the wine “breathe” - it will be filled with air. Air baths prevent young wine from going rancid. Not every time, but after 3 weeks it is necessary to arrange a “long” drain.
It is clear that sediment should not get into the wine. Gradually there will be less and less of it. The wine will begin to lighten. It won't be as thick. A characteristic aroma will appear. Two months from the date of installation, the juice can be tasted. Of course, it is not prohibited to try before. It's just pointless. Now we have young homemade chokeberry wine and it’s time to make adjustments to its final version.
It tastes a little sour. This is fine. It’s worse when you smell sugar, which means fermentation is already complete and the strength of the wine will be lower. You can try to correct the situation - ventilate the wine through a hose a couple of times.
Wine that is too sour needs to be sweetened. There is a special procedure for this. Sugar is taken at the rate of 1 tbsp. per liter of wine. Place on a piece of gauze or white cotton fabric. Tie it with a bag with a long tail. Hang it so that only the bottom drowns in wine. The sugar should melt gradually. Press down the end of the strap with a lid with a water seal. Usually it takes a week for sugar to completely dissolve, i.e. During the next filtration you can check the wine for sweetness. The bag is removed or sweetening is repeated for another week.
Stage 6. The wine is ready. Bottle it. You shouldn’t clog it too much at first. Young wine may play slightly. The accumulated gas will easily smash the bottle into smithereens.
We taste and finally close the lids only when all signs of fermentation have passed. Homemade chokeberry wine will become ripe after a few months of storage in a cool place. But even when it’s young, it doesn’t lose out either in bouquet or aftertaste. and nice wine at the same time.
PS: I’ll tell you separately about the strength of the wine. Without any special actions, the wine has 2-3 degrees. I'm quite happy with it. The strength can be increased. After a month of fermentation, ammonia (ammonium chloride) should be added to the wort. One drop for every liter is enough. The growth of alcohol-containing yeast bacteria will increase.
The brutal way is to pour good vodka into it (50g per 1 liter) before bottling the young wine. The strength will increase, fermentation will stop.
Chokeberry is a berry that many consider useless for preparations, except for adding color to compote and piquancy to apple jam.
However, homemade wine made from chokeberry or chokeberry, as this berry is otherwise called, is very tasty if prepared correctly.
We will tell you how to make chokeberry wine at home without yeast.
You will need 10-12 kg of berries for 6-7 liters of the finished drink. And the first question that arises if you decide to put on wine: do you need to wash the chokeberry berries?
Washing will remove very important yeast bacteria from the surface that are involved in the fermentation process. And if there is any dust on the berries, it will fall into the sediment and will be filtered out.
By the way, frozen berries are not suitable for making homemade wine, because these bacteria die at low temperatures.
As a container, it is best to choose a large glass bottle, or, in extreme cases, a container made of food grade stainless steel or enameled without a single chip.
Recipe for making homemade black rowan wine
1. Mash each berry. Can in a modern way- in a meat grinder. But best wine Chokeberry is obtained, of course, by contact with your hands. Do this in old, “working” clothes, the juice will get very dirty.
2. Add sugar at the rate of 0.5 cups per 1 kg of berry mass to get a delicious dessert wine. Black rowan has little sugar, and dry wine without it will turn out very sour. If you add more it will be very sweet.
3. Mix well until all the sugar is dissolved.
4. Cover the dish and place in a warm place, but not higher than 25 degrees, let the mixture ferment for about a week or more. At this time, you need to mix the juice and pulp, otherwise mold may appear and your homemade chokeberry wine will be spoiled.
5. After all this time, the berries will float up and swell, and if you plunge your hand inside, foam will appear. This means that the juice has fermented. Squeeze the pulp from the juice with your hands. If you have a press, you can use it, but not a juicer, the pulp will clog it.
6. Set aside the pulp and filter the juice through a colander. Small particles will be filtered out later.
Wine made from pure chokeberry juice turns out to be very thick and does not get the aroma and benefits from the berries, and will also be very sour. The remaining pulp should be allowed to ferment again, adding sugar and water, so that this mixture can then be added to the juice.
7. Add a glass of sugar and 1.2 liters of cold bottled water to it. Mix thoroughly, press down so that the pulp settles down, cover with a lid and leave for about a week to ferment. You need to stir it well every day to prevent it from molding.
8. Pour the strained juice into a glass container of suitable volume. For the specified quantity, 2 five-liter jars are enough.
All dishes that contain wine must be washed clean with soda and dried well.
8. For home winemaking, you need a device such as a water seal, which removes gases from the container with wine through water. It’s better to buy ready-made, or you can make it yourself:
- in the center of the lid of the jar where you poured the juice, punch or drill a hole equal to the diameter of the outlet tube (hose)
- insert the tube and gently heat it where it touches the lid, for example, on a candle, so that the diameter increases and it sits tightly in the lid for minimal contact of the wine with the air outside
- Place the other end of the tube in a jar of water
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9. Place the jar, sealed with a water seal, in a cool, dark place (but with a temperature not lower than 18 degrees) so that the juice begins to ferment.
10. After a week, squeeze out the pulp, but not too much. Strain the secondary juice through a sieve several times.
11. From a jar of pure first juice, remove the foam from the surface.
12. Mix both juices, pour into jars, and seal with water seals. Place in a dark place with a temperature of 22-25 degrees.
13. Once a week for a month, remove foam and film from the surface and filter the wine to reduce sediment. This is done by pouring the wine into another container, each time it becomes more difficult, then you can use the drain hose. In the second month, you can filter the wine once every two weeks.
The stream of the poured drink must be thin and long in order to “ventilate” the wine, improving its quality and preventing spoilage. Be aware that sediment is dead bacteria that can affect the taste of the wine.
14. At least once every two weeks after a month of fermentation, it is recommended to feed them with ammonia to stimulate the growth of alcoholic yeast. You only need a drop per liter of wine. This is necessary to enhance the activity of bacteria in order to increase the alcoholic strength of the wine.
15. After 1.5-2 months, the wine becomes transparent, if, of course, you correctly understood how to prepare wine from black rowan. You can already taste it and adjust the taste; the fermentation process is still underway. It is sour, not sweet, but the sweetness should be felt in it. If it is too sweet, then try to “ventilate” it several times, pouring it in a thin stream. If nothing comes of this, it means that the strength of the wine will be less than necessary, and the fermentation process is complete.
About 2 months after you start preparing homemade chokeberry wine, it will become transparent when held up to the light, and only a light coating will remain at the bottom of the container. This means you can sweeten it.
16. To bring a sour-tasting young wine to dessert wine, you need to take about a tablespoon per liter of drink. The sugar is placed in a cotton bag on a string and, like a tea bag, is immersed in the wine to such a depth that the sugar is just covered with it.
17. Secure the thread in this position on the jar and place a water seal until the sugar dissolves, for about a week.
Pour young homemade chokeberry wine into clean bottles and do not close tightly, because it may still ferment and explode the bottle. When you are completely sure that carbon dioxide is no longer released, you can seal with stoppers.
Now you know how to make black rowan wine correctly. Be sure to try this recipe.
Chokeberry (chokeberry) is rich in many useful substances - vitamins C, P, B1, B2, E, K, B6, beta-carotene, macro- and microelements (iron, copper, boron, manganese, molybdenum, fluorine), sugars ( glucose, sucrose, fructose), as well as tannins and pectin.
Chokeberry has many medicinal properties, it lowers cholesterol levels in the blood, normalizes blood pressure, treats hypertension, helps strengthen the walls of blood vessels, improves their elasticity and firmness.
Chokeberry wine has a very rich, pleasant taste and a beautiful burgundy color and it's possible long time store in a cool place. Chokeberry, which many also call chokeberry, is a very healthy berry. Simple and traditional recipes for homemade wine.
It contains ascorbic acid, B vitamins, essential elements of copper, iron, manganese and other equally useful substances for every person. Chokeberry also contains pectins and all types of sugars. Thanks to this composition, chokeberry is very useful, but, unfortunately, not everyone likes to eat it, since it has a high degree of viscosity and astringency. Therefore, homemade chokeberry wine is most often prepared from these berries.
The unique properties are transferred from chokeberry berries into prepared wine, turning it into a medicine for low immunity, high cholesterol, flabbiness and fragility of the walls of blood vessels, and low blood pressure.
The recipe for chokeberry wine is not at all difficult to prepare. The stages of preparing this alcoholic drink are almost identical to the preparation of other types of wine: picking berries, extracting juice from them, fermentation, filtration and further ripening of the finished wine. But there are still certain nuances and subtleties, without knowing which you can end up with a finished drink of questionable taste.
The recipe for making chokeberry wine is the same large number, as well as recipes for making other types of wine. We bring to your attention the best simple recipes making wine from this healthy berry.
Classic simple recipe for chokeberry wine
Compound:
- 5 kilograms of chokeberry berries;
- 50 grams of raisins (unwashed);
- 2 kilograms of sugar;
- 1 liter of boiled water.
Preparation:
Weigh the collected chokeberry fruits until you obtain the required amount specified in the recipe, then mash with a wooden push or your hands until a homogeneous paste is formed.
Place the resulting chokeberry puree into a suitable glass or enamel container with a capacity of about 10 liters. Add a kilogram of sugar to the resulting mass and add one handful of unwashed raisins. Mix all the contents again, cover the top and place in a warm place for seven days.
At the same time, do not forget about the workpiece, since it needs to be stirred from time to time.
After one week, the pulp and juice should completely separate from each other. Carefully collect the pulp and squeeze out the juice through gauze folded in several layers. There is no need to throw away the remaining pulp cake, since we will still need it. Pour everything that comes out of the pulp into a container where the wine will ferment. Place a water seal or a regular rubber glove on top of the container.
Mix the remaining cake with warm water and add the second half of granulated sugar, mix all the contents, cover the top and place in a warm place for a whole week. Remember to stir the wine daily. After seven days, add water to the cake and strain without squeezing through any sieve.
Pour the resulting liquid into a container with wine, put the glove on top again. The painstaking work lies in the fact that after mixing different liquids, it is necessary to filter the future wine every few days using a rubber hose into a clean container. Then put on the glove again, this process must be repeated until the wine is free of sediment and fermentation is complete. After receiving the finished and clean drink, pour it into suitable containers, seal with corks and place for maturation for three months in a cool place without sunlight.
Homemade chokeberry wine, a simple recipe with yeast at home
Compound:
- 6 kilograms of rowan;
- 2.5 kilograms of sugar;
- 2 liters of water;
- 30 grams of yeast;
Making chokeberry wine at home:
Sort out the chokeberries and grind them using a meat grinder. Squeeze out the juice using gauze; as a result, you should get approximately 4 liters of juice. If desired, at this stage you can add other fruits to the juice, for example, some grapes or autumn apples. You can also add some hibiscus leaves to reduce the effect of chokeberry, which lowers blood pressure.
Place the juice in the refrigerator for a while, and pour the resulting pulp with half a portion of water, which must be heated to a temperature of +78 degrees. Wait until the water cools down, after which you need to drain it and add another portion of hot water. Wait again, strain using a sieve and mix both infusions with the juice. As a result, you should get about 10 liters of finished wort, to which you can add yeast.
Before adding yeast, add granulated sugar to the wort. First you need to add about 1.5 kilograms of sugar and mix all the contents. Then add yeast to the wort and mix everything again. Then place a rubber glove or water seal on the container in which fermentation will take place. Cover the bottle with a thick cloth or place it in a dark place.
After about a week, add another portion of sugar to the wine. Considering that the wine will ferment for a month, you need to add sugar in three steps. Add a portion of sugar and put on the rubber glove again or install a water seal. Wait 5-7 days again and repeat this procedure. Repeat again after one week and wait until the wine precipitates. Using a straw, carefully drain the young wine from the yeast sediment.
Place the young chokeberry wine in a cool place for quiet fermentation. Pour it into bottles into suitable containers and seal not very tightly so that any bubbles that have formed can be released. Drain the drink every two weeks from the sediment so that the bitter taste from the yeast is not transferred to it. If desired, add a little sugar to the finished wine to taste and you can start drinking it, since chokeberry wine is completely ready at home.
Homemade chokeberry wine without yeast with vodka, simple recipe
Compound:
- 1 kilogram of chokeberry berries;
- 400 grams of granulated sugar;
- 1 liter of vodka or alcohol;
Preparation:
Choosing a suitable recipe for chokeberry wine is not difficult. Place the rowan berries, washed several times and sorted, into three liter jar. Pour in enough vodka to cover the layer of berries by a few centimeters. Add required quantity mix sugar and all contents carefully.
Cover the top of the jar with a lid and place in a warm place for about 50-70 days at room temperature. The entire contents of the jar should be shaken once every few days.
Strain the resulting tincture through several layers of gauze, pour into prepared bottles and carefully seal with lids. The shelf life of chokeberry wine in a cool, dark place is almost unlimited. As a result, you should get homemade chokeberry wine without yeast, which has a pleasant aroma of forest rowan.
Chokeberry wine simple recipe
Compound:
- 6 kilograms of chokeberry;
- 1 liter of water;
- 4 cups granulated sugar;
Preparation:
How to make homemade chokeberry wine at home. This recipe does not require washing the rowan berries, so you can immediately start chopping them. This can be done with a masher or a blender. When all the rowan berries are crushed, mix them with three glasses of granulated sugar and mix all the contents thoroughly.
Leave the resulting puree in a warm place to ferment for about seven days, stirring occasionally. After which there is a spinning process, this can be done using a press or done manually.
Filter the resulting juice using a sieve or use a colander and pour into glass jar or bottle, close the top with a water seal. Pour one glass of sugar into the squeezed berries and add a liter of water to get additional juice. Place in a warm place again for one week, remembering to stir the entire contents periodically.
Filter the prepared juice through cheesecloth or a sieve and pour it into a bottle. Leave the container for fermentation in a warm, dark place. After completing the entire fermentation process, pour the prepared alcoholic drink and store it in a cool place.
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 chokeberry wine, 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.
