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The harvest of chokeberry is almost always predictable – a lot. Because of this, most gardeners and just economic people want to cook something out of it, for example, wine.
It is important to remember that it is impossible to collect chokeberries near roads with heavy traffic, as for years they will give all the worst that they have collected during the flowering and ripening period into your wine.
They also make liquors, tinctures, liqueurs from chokeberry
Aronia wine without water
Ingredients
For 1 liter of chokeberry juice – 450 g of sugar
Method of preparation
Squeeze the juice from fresh chokeberry in the desired amount.
For each liter of juice, add 150 g of sugar, mix and pour into a bottle, filling it 3/4 of the volume.
Having covered the neck of the bottle with gauze, put it on fermentation.
After 3-4 days, when vigorous fermentation begins, add the same amount of sugar (150 g per 1 liter), and close the bottle with a cork made of gauze or cotton wool so that carbon dioxide can escape.
Put the bottle in a warm room, where fermentation will be vigorous for 10 days, and weak for the next 20 days.
During this period, a young wine with a tart taste is formed. It must be carefully drained without sediment, add more sugar (at the rate of 150 g per 1 liter of young wine), cork and leave to fully ripen at a temperature of 6-8 ° C.
After that, the wine is filtered, bottled and corked.
Wine from chokeberry with the addition of water and sourdough
Ingredients
Black chokeberry berries – 3 kg
Sugar – 2 kg
Water – 3 L
For sourdough: 2 cups of a mixture of raspberries, strawberries and rose hips, 2 tbsp. tablespoons sugar, 1/2 cup water
Method of preparation
Prepare a starter with “wild” yeast: put fresh unwashed raspberries and strawberries together with rose hips in a jar, sprinkle with sugar, lightly crush, pour water, tie the neck of the jar with gauze and set for fermentation. Periodically, the mass must be stirred. After 3 days, the starter will ferment actively and can be used to make wine.
Grind or crush the prepared rowan berries, transfer the resulting mass to a large jar (not a bottle) or a bucket, add the leaven and the cooled syrup prepared in advance from sugar and water.
Cover the bowl with wort with gauze in 4 layers, tie tightly and leave for fermentation.
At this time, it is necessary to stir the wort 2-3 times a day with a wooden spoon or stick, as the pulp floats to the surface and forms a crust that prevents oxygen from entering.
After 8 days, strain the wort through cheesecloth in 4 layers, and squeeze out the pulp.
The resulting liquid is poured into a five-liter bottle, closed with a fermentation stopper, put in a cool (not higher than 20 ° C) dark place.
After 2 days, “silent” fermentation will begin. After that, the bottle should be gently shaken from time to time.
After 40 days, when the fermentation stops, the wine must be drained from the sediment with a tube, then filtered, bottled and corked.
The wine will be ready in 2-3 months.
Aronia wine with cherry notes
Method of preparation
Place clean cherry leaves in 3-4 layers on the bottom of an enameled pan, put prepared chokeberry berries on them and pour everything with water so that the berries are slightly covered with it.
Cover the pan with a lid, put on fire, bring its contents to a boil and cook over low heat for 10 minutes.
Then remove the pan from the heat and leave to infuse. After 8-10 hours, put on fire again, cook for 10 minutes and let cool. Strain the cooled infusion through a colander and pour into a jar or bottle, filling it no more than 2/3.
Be sure to measure the volume of infusion (must).
Then pour sugar into the bottle at the rate of 1 cup of sugar per 1 liter of wort.
Having tied the neck of the bottle with gauze or cloth, put it in a warm sunny place for fermentation.
After a week, pour sugar into the bottle, at the rate of 1/2 cup per 1 liter of wort.
Then after another week, add 1/2 cup for each liter of wort.
After another week, add 1 glass of sugar for each liter (calculate the volume of wort according to the initial measurement).
If desired, the amount of sugar can be reduced, in which case the bottle will need to be closed with a fermentation cork, a water seal and a pierced glove.
A week after the last addition of sugar, strain the wine through cheesecloth in 4-5 layers, pour into bottles, cork and store in a cool place.
Relevance: 22.07.2018
Tags: Wine and vermouth, Wine recipes