7 simple step-by-step recipes for making chokeberry wine at home

Homemade wines often surpass store-bought wines in terms of taste and useful properties. Indeed, for their preparation, fruit and berry raw materials are carefully selected, and the whole process is carried out under our own control. There are many successful ways to make black chokeberry wine with additional ingredients.

We bring to your attention the best options.

The benefits and harms of the drink

Self-made wine at home is recommended for use if there are a number of problems:

• excessive body weight;
• accumulation of toxins and toxins in the body;
• rheumatism;
• increased pressure in the arteries;
• nervous irritability;
• radiation sickness.

Wine improves appetite, relieves stomach cramps, protects the body from infections, and also reduces the risk of developing cancer.

The drink has all the healing properties inherent in chokeberry fruits. As a result of its use, radionuclides, toxic substances and salts of heavy metals are removed from the body.

With all the beneficial properties, it is important to keep in mind the possible harm.

The drink contains pollen, yeast and other histamines, so it should not be overused by people who are prone to allergic reactions.

Chokeberry wine can also aggravate the symptoms of migraines.

It is highly undesirable to use black chokeberry wine under the following conditions:

• pregnancy and lactation;
• tendency to constipation;
• severe hypotension;
• increased blood clotting, varicose veins and thrombophlebitis;
• gastritis with high acidity;
• stomach ulcer, duodenal ulcer.

The subtleties of making wine from black chops

To make chokeberry wine for the winter truly tasty, healthy and of high quality, you need to take a responsible approach to the collection and preparation of raw materials. You will also need to select suitable glass containers and sterilize them securely.

A prerequisite for making wine from chokeberry is the introduction of a large amount of sugar, which will reduce the increased astringency of the berry.

Several technologies of winemaking can be applied:

• classic juice squeezing;
• kagorny method;
• secretion of juice due to milling of the pulp.

The second and third methods are most preferred, since they allow obtaining the highest concentration of useful substances.

How to choose the right raw material

The berries for making wine are harvested at the end of September. During collection, the umbrellas are completely cut off.The separation of the berries from the stalks is carried out immediately before the preparation of the wine. Harvested berries will not lose their properties if they are stored in the refrigerator at temperatures up to six degrees.

Fruit for winemaking should not show signs of spoilage, mold and rotting. If such instances are present, they should be immediately separated and discarded. It should be borne in mind that just one bad berry can spoil the taste and quality of the product.

When starting the wine-making process, you do not need to wash the chokeberry fruit. On their surface there are active yeast microorganisms, on which proper fermentation depends.

You will need glass bottles with an approximate volume of 15-20 liters. They must first be washed with soda and dried.

How to make chokeberry wine at home

Consider the proven and easy-to-execute options. There is one for every mistress.

Classic recipe without vodka

To prepare a hoppy drink according to a traditional recipe, you need the following ingredients:

• 10 kg of ripe chokeberry berries (chokeberry);
• granulated sugar - to taste, but not less than five full glasses.

The step-by-step winemaking process is simple:

1. Put the sorted out, but not washed chokeberry berries in a spacious container - glass, enamel or steel.
2. Grind them by hand, add granulated sugar and mix evenly.
3. Cover and ferment for 12 days.
4. Stir the berry-sugar mass from time to time.
5. When foam forms on the surface of the container, and the berries float, squeeze out the juice.
6. Transfer the pulp into a separate bowl, add one liter of bottled water and a glass of sugar to it - in this state, send it for re-fermentation within a week.
7. During this time, make sure that mold does not form.
8. Strain the juice and pour it into bottles equipped with water seals.
9. Place in a darkened place with a temperature not exceeding +18 degrees.
10. After 7-12 days, drain the pulp and discard the cake.
11. Uncork the juice from the first portion, remove the foam on the surface. Combine with fresh juice and close again with a water seal.
12. During the next month periodically skim off the foam and filter the liquid.
13. To maintain the fermentation process, after the completion of active boiling, add ammonia every two weeks (one drop for each liter of wine).
14. After the liquid becomes transparent and acquires a sour taste, add a tablespoon of sugar to it for every liter of wine.
15. Pour the finished wine into sterile bottles and close with corks.

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With cherry leaves in a jar

The addition of cherry leaves will add a sophisticated aroma to the wine. For this recipe you need:

• 2 cups chokeberry;
• 1.5 liters of bottled still water;
• 1 liter of vodka or 500 ml of alcohol;
• a large handful of cherry leaves;
• 200 g granulated sugar;
• 0.5 small spoonfuls of citric acid.

Making a drink is not difficult. Required:

1. Rinse and dry the berries, knead them in a convenient way and put them in an enamel pan.
2. Send cherry leaves there and cover with water.
3. Bring to a boil and continue cooking for 15 minutes.
4. Remove the pan from the heat and strain the liquid into a separate, clean dish.
5. Add sugar and citric acid to the prepared broth.
6. Stir and cook over low heat for 15 minutes until the sugar is completely dissolved. Stir constantly.
7. Cool the resulting broth, add vodka and stir until the liquid becomes homogeneous.
8. Pour into a sterilized glass jar and close with a tight lid.
9. For three weeks, insist in a cool, dark place.

With grapes

The following recipe will require:

• a kilogram of black mountain ash and grapes;
• 150 g fresh raspberries;
• 250 ml distillate;
• 1 cinnamon stick;
• 5 cloves buds;
• 1 bud of cardamom

You need to prepare wine as follows:

1. Pour the distillate into an enamelled container, add spices - cinnamon, cloves and cardamom. Leave to infuse for 10-15 minutes.
2. Carefully separate the grape berries from the twigs and send them to the rest of the ingredients. Knead manually.
3. Twist the blackberry through a meat grinder.
4. In a glass capacious bottle, alternately send grapes along with juice, grated mountain ash and raspberries.
5. Install a water seal on top of the bottle and send it to a warm place for three days - to start the fermentation process.
6. Using gauze folded in several layers, filter the contents of the bottle.
7. Pour the resulting wort into an enamel pot and add sugar.
8. Put on the stove, bring to a light boil and turn off the heat.
9. Allow to cool naturally and add distillate.
10. Mix thoroughly and cover.
11. Keep in a warm place for 5 days, and then pour the wine into bottles.

Chokeberry with cinnamon

This wine recipe contains the following ingredients:

• 5 kg of chokeberry;
• 10 g ground cinnamon;
• 4 kg of sugar;
• 500 ml of vodka.

Sequential process:

1. Grind the mountain ash with a wooden mortar.
2. Sprinkle with cinnamon and granulated sugar.
3. Stir and transfer to a bucket or basin.
4. Cover with a piece of clean natural fabric and store in a warm place.
5. Stir the rowan mass as often as possible before the start of the fermentation process.
6. After 8 days, squeeze the juice, filter it and pour it into a large glass bottle.
7. After the fermentation process is complete, filter the wine and add vodka to it.
8. Pour wine into bottles and cork tightly.

Raisin recipe

To make homemade wine according to the following recipe, you need the following components:

• a kilogram of sugar and chokeberry fruits;
• 100 g of raisins.

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Cooking is simple:

1. Mash rowan berries in a bowl with your hands.
2. Add raisins and 300 g granulated sugar.
3. Pour about two-thirds of the jar with warm water, cover it loosely and send it to a dark place.
4. Without opening the lid, roll the jar throughout the week to ensure the fermentation process.
5. Add 300 g of sugar to it, and then, after a week - again the same amount. If the wine is not fermenting, add more raisins.
6. In a month, look at the condition of the chokeberry. If it settles to the bottom, strain and leave to settle for several days.
7. Strain and bottle again.

With apples without yeast

You can diversify the flavors of mountain ash wine by adding apples. Required:

• 3 kg of chokeberry (chokeberry);
• 2 kg of apples;
• 1.5 kg of sugar;
• 2 liters of water.

What should be done:

1. Wipe the apples with a soft natural cloth, cut in half, peel them from the kernels.
2. Cut into small thin slices.
3. Mash rowan fruits with a wooden mortar and cover with sugar (use 500 g).
4. Add chopped apples and stir.
5. Place the container covered with multi-layer gauze in a dark place.
6. Stir the mass every day.
7. After a week, pour another 500 g of sand, stir and cover with gauze.
8. Continue stirring daily.
9. Add another 500 g of sugar next week. Continue the fermentation process for another two weeks. Stir every other day.
10. After this period of time, leave the wort in a calm state, without stirring, for another month.
11. When a sediment appears at the bottom of the container, and the pulp rises up, insert a clean hose into the container and pour the wine into bottles.

If desired, the finished wine can be aged for a month, or you can immediately serve it to the table.

From juice

To create this blank you need:

• 6 liters of squeezed black chokeberry juice;
• 3.5 liters of water;
• 1.5 kg of granulated sugar.

Make wine in the following sequence:

1. Dissolve 750 g of sugar in rowan juice and leave to infuse for three days.
2. Pour out the other half of the sugar after the end of the three-day period.
3. Stir well.
4. Close the bottle with a cotton cork.
5. Keep the container with wine in a warm place for twelve days.
6. When fermentation is not so intense, stand for another twenty days.
7. Pour the wine into another container, leaving the resulting sediment in the same.
8. Add sugar - 150 grams for each liter of wine.
9. Stir until dissolved.

After aging for a month, you can serve a homemade hop drink to the table.

Possible problems

Problems can occur during the winemaking process. It is important to know how to effectively solve them:

1. The brownish color of the wine indicates the ingress of rotten berries. After a few months of aging, this defect will be eliminated naturally. However, this process can be accelerated - by filtering or adding sugar to start the secondary fermentation.
2. Turbidity in wine is usually caused by temperature changes. For example, if the sweet wine did not ferment, but was transferred from the basement to a room with warm air. To solve the problem, you need to wait until the end of the fermentation process, defend the drink and drain it from the sediment.

To prevent problems with homemade wine, you must:

• Use dry, sterilized containers.
• Carefully sort out raw materials for winemaking.
• Do not use unripe berries that are too tart.
• Make sure the water seal is tight.
• Add good quality sugar and water.
• Do not dilute the wort too much with water, as this will reduce acidity and increase the risk of bacterial attack.
• Observe the recommended temperature for wine.

Further storage of the finished product

To store homemade chokeberry wine, dark glass bottles are used. They should be placed horizontally on the shelves of the wine cabinet. The optimum humidity level in the room is 70-80%, and the temperature is 12 ° C. Under these conditions, wine can be stored for 5-7 years.