It is believed that red rowan wine is not the best in terms of its organoleptic properties, but many people are looking for this recipe. Therefore, Vzboltai decided to share a couple of canonical step-by-step recipes that will definitely help you make this wine at a decent level at home.
They also make from mountain ash: liqueur, tincture
Tips before starting
Use only fresh apple juice. Juice from the store will not work.
Do not store rowan wine for more than 2 years.
It is advisable to use frozen rowan.
If the must is too thick, add a little water.
Remove the wine from the sediment in a timely manner.
Classic red rowan wine
Ingredients
Ripe mountain ash – 10 kg
Water – 4 L
Sugar – 2-3 kg
Raisins (unwashed fresh crushed grapes) – 100-150 g
Method of preparation
Put the peeled rowan in a saucepan and pour boiling water over it. After 20 minutes, drain the water and scald the berries again with boiling water. After 30 minutes, drain the water again.
Red rowan contains a lot of tannins that make the wine tart. Heat treatment partially eliminates this drawback.
Now we need to crush our berries in any way possible, but do not do it with a mixer, otherwise the seeds can give an unnecessary bitterness to the drink.
Squeeze the juice from the resulting mass through a filter (any dense, clean cloth or gauze in 4 layers will do).
Place the squeezed pulp in an enamel pan with a wide neck or a plastic bucket, add hot (70-80 ° C) water, mix well, leave for 4-5 hours until the wort cools to room temperature.
Now pour the squeezed juice and half the sugar (1,5-2 kg), two handfuls of raisins or fresh unwashed crushed grapes. Raisins are needed to activate fermentation with the help of wild yeast.
Mix the contents of the container well, tie the neck with gauze (so that insects do not get in) and put for 2-3 days in a dark place with a temperature of 18-25 ° C. Stir once a day.
If signs of fermentation appear (foam, hiss, sour smell), filter the wort through the filter.
Mix the fermented juice with the remaining sugar, pour into a fermentation container, install a water seal or a medical glove with a hole on the neck. Fill the bottle to 2/3 of the volume, leaving room for foam and carbon dioxide. Transfer the container to a dark, warm (18-28 ° C) place and leave for several weeks.
After the fermentation is over (the water seal does not blow bubbles for 1-2 days, the glove is blown off, sediment has appeared at the bottom, and the wine has brightened), drain the young red rowan wine from the sediment through a thin tube into a clean container.
Taste, if desired, add sugar for sweetness or fix with vodka (alcohol) in an amount of 3-15% of the volume.
Close the bottle with a tight lid (if you added sugar, put the bottle under a water seal) and transfer for 3-4 months to a cool place with a temperature of 5-16°C.
After that, the finished wine is once again drained from the sediment, bottled and tightly closed with corks. Store in the basement or refrigerator.
Recipe with apple juice
Ingredients
Red rowan – 3 kg
Water – 5 L
Fresh apple juice – 3 l
Sugar – 2-3 kg
Raisins (crushed unwashed grapes) – 50-100 g
Method of preparation
Prepare the rowan in the same way as in the previous recipe.
In an enamel saucepan or plastic bucket, mix the rowan mass, warm (18-29 ° C) water, half the sugar and apple juice. Add raisins (fresh grapes), then mix well.
Transfer the container for 2-3 days to a dark place with a temperature of 18-25°C. Cover the neck with a cloth or gauze.
When foam, hissing and a characteristic smell of fermentation appear, filter the wort through cheesecloth.
Then drain the juice into a fermentation tank, add a second portion of sugar and install a water seal or a pierced medical glove. 25% of the capacity should remain free.
Move the bottle to a dark place with a temperature of 18-28°C.
After 25-40 days, the water seal will stop gurgling (the glove will fall off), the wine will brighten, and sediment will appear at the bottom.
Drain the wine from the sediment into another clean container, tightly close the container with a cork (reinstall the water seal) and place for 2-3 months in a dark room with a temperature of 10-16°C. If desired, you can add sugar or fix with vodka.
Pour the rowan wine into storage bottles and seal tightly. In a dark, cool place, the drink can be stored for several years.
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Relevance: 02.08.2018
Tags: Wine and vermouth, Wine recipes