Chokeberry (chokeberry) adorns many country and household plots. This is not surprising - the berry is famous for its special healing properties. The most useful chokeberry is freshly picked berries, but it is also harvested for the winter in the form of jams and compotes. I would like to note that aronia is a tart berry and its taste is specific, even in a processed state. But it is this particular tart taste in homemade wine that opens up that starts to play with interesting notes. Therefore, if the harvest was a success, try making your own wine from aronia at home. From this article we learn how to do this.

Chokeberry: features of raw materials

Homemade chokeberry wine can be prepared from fresh berries as well as frozen ones. Therefore, if immediately after the harvest there is no time for winemaking, then simply freeze the berries. In any case, you get a real home-made healing drink.

The collected berries do not need to be washed. On the skin of chokeberry contains wild yeast, which will be active participants in the fermentation process, or rather, its initiators. Without wild yeast, the fermentation of wine will not begin. Berries must be picked before frost, because yeast is afraid of low temperatures and dies.

Recipe number 1 Classic

This chokeberry wine recipe is traditional.

We need:

• Chokeberry - 10-12 kilograms;
• Sugar - 6-7 glasses;
• Water is a liter.

Cooking.

First, prepare the berries themselves, they must be carefully crushed. To do this, use a wooden pestle or just mash it with your hands. But given the specifics of the berry - the skin is too thick, you can use a meat grinder.

Pour sugar into the resulting mashed potatoes. Depending on what result you expect and which wine you prefer, the amount of sugar varies. For lovers of dessert wines, you need 12 kilograms, and for those who love acidity, 10 kilograms is enough. Now the wine blank needs to be mixed well and add a liter of water. We cover the pot with wine wort with a thick layer of gauze, and let it stand in a warm place for 6-8 days. Make sure that the room temperature drops below 20 ° C and does not rise above 25 ° C. At a well-playing wine, the pulp rises and a white foam forms, a sour smell is felt and a slight hiss is heard.

Now you need to strain the wine must, squeeze the pulp well through a gauze bag. You can rub the pulp through a sieve, but with this method you will need to carry out additional filtration, although the wine from aronia will be more saturated. Pour the liquid into a fermentation tank and put on a water seal. Choose a water lock of any design: bought in a store, a lid with a pipe, or an ordinary rubber glove.

We now remove the wort in a cool place - the optimum temperature is 18 ° C. Wine in this form will stand for 25-30 days. After the sediment is completely at the bottom, the liquid will brighten, and there will be no signs of drilling - we can say that the wine from aronia is ready. If a new precipitate forms during the settling process, the liquid must be carefully drained from it using a thin hose.

Ready young wine is bottled, corked tightly and sent to the cellar. Although now you can take the first samples.

Recipe number 2 From the juice of mountain ash

Rowan wine at home can be prepared from freshly made juice.

Composition.

Cooking.

Dilute rowan juice with water, dissolve sugar in the mixture. We cover the container with the workpiece with several layers of gauze and put in a warm place to start the fermentation process. It will take 5-7 days. After that, we install a water lock and leave the wine in the same place until the fermentation process ends. It is important that the wine does not stand, otherwise it will turn into vinegar. As soon as the sediment settled, the drilling stopped, the liquid brightened - filter the drink and cork it in bottles. Tasty black rowan wine is stored in the cellar for one year.

Recipe number 3 from red mountain ash

You now know how to make wine from black chokeberry, now we will learn how to make wine from red mountain ash. Due to the fact that this recipe contains apple juice, the taste of the finished product is very interesting.

Ingredients:

Cooking.

To get started, you need to pour the prepared sorted berries over with boiling water, let it stand for about 30 minutes. After this, we pass the berries through a meat grinder. In an enameled pan we mix: berry puree, warm water, apple juice and half the total sugar. We add grapes or raisins here and mix everything thoroughly.

Cover the wine with red mountain ash with gauze and remove to heat for 3-4 days. When there are signs of fermentation: hissing, sour smell and white foam on the surface; wine must must be filtered and transferred to a fermentation tank. Add the rest of the sugar and place a water seal. Do not fill the tank completely; approximately 25% of the free space of the total volume should remain for the full-fledged operation of wine yeast. Now the wine should stand 25-40 days in a cool place. At the end of fermentation, the liquid will become much lighter, and the products of the vital activity of the yeast will precipitate.

Drain the young red rowan wine from the lees and let stand for another 2 months under a water lock.

Recipe No. 4 Fortified

Delicious fortified wine can be prepared from mountain ash.

Ingredients:

Cooking.

Mix crushed berries with sugar and cinnamon. We put the container with the wine blank for fermentation. As soon as the wort is fermented, pour it into a fermentation tank, install a water seal and let it ferment in a cool place. After a month, filter, add cinnamon and vodka and leave for another month under a water seal. Cinnamon sets off the taste of mountain ash, creating an interesting aromatic bouquet.

Due to its healing qualities, mountain ash wine can be used to make mulled wine, which will help to cope with a cold. You can simply add a tablespoon of fortified mountain ash wine to tea to prevent colds.

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It's no secret that home-made alcoholic beverages are much tastier and healthier than those that were made in production. After reading today's publication, you will learn more than one recipe for filling from

These berries contain a large amount of tannins, so they have a tart taste. To make them suitable for further use, it is recommended to collect them after the onset of the first autumn frosts. If the berries are picked earlier, then it is advisable to keep them a couple of days in the refrigerator. Thanks to such preparation, you will get intolerant and tasty.

It is important to select high-quality and ripe berries. Before starting the preparation, the fruits are carefully sorted, removing unripe or spoiled mountain ash, and cleaned from the remains of the leaves. Do not forget that they do not tolerate prolonged soaking.

Option one: list of ingredients

Since almost all homemade drinks are prepared to taste, this recipe lacks a clear indication of the amount of food. In order for you to get a truly useful blackberry cherry leaf, you must have at your disposal:

• Liter of purified water.
• 450-750 milliliters of vodka.
• Three glasses of aronia.
• 350-500 grams of granulated sugar.
• 50-70 pieces of cherry leaves.
• A tablespoon of citric acid.

Sequencing

To make aromatic liquor from a chokeberry with a cherry leaf, the mountain ash is pre-washed under a stream of cool running water, sent to a saucepan and knead thoroughly with a spoon. After the berries have started juice, chilled water is poured into them and pushed a little more.

To make the future drink more aromatic and saturated, send cherry leaves well washed in advance and leave for half an hour. Thirty minutes later, the saucepan is sent to the stove and slightly warmed, but not boiled.

After that, the contents of the dishes are filtered through gauze folded into several layers and citric acid and granulated sugar are added. Then the container is sent to the stove and brought to a boil. After the pan is removed from the fire, vodka is poured into it.

Another recipe for liquor: a set of products

This version of the drink is liked by everyone, without exception. It has a rich amber tint and indescribable aroma. To prepare it in your kitchen should be:

• 500 milliliters of water.
• Half a kilo of chokeberry.
• 500 milliliters of brandy.
• A pound of granulated sugar.
• One whole lemon.
• 150-200 cherry leaves.

Cooking technology

Pre-peeled berries are washed in cold running water and dried. In order for you to get a really useful and aromatic blackberry fruit sauce with cherry leaf, you must strictly follow the recommended proportions of the components.

Rowan is placed in a clean pan and poured with water. Leaves are sent to the same container and cooked together over low heat for a quarter of an hour. It is important to constantly stir the contents of the dishes. After this time, the pan is removed from the stove and cooled. So that you can make a drink from chokeberry and cherry leaves not only useful, but also tasty, filter it through several layers of gauze. The sediment left there can be sent without regret to the bin.

The pan with the expressed liquid is put on the stove, sugar is added and brought to a boil. After that, the juice of one lemon is squeezed out and removed from the heat. Cognac is added to the cooled drink, bottled and left to infuse for a month.

Alternative option

Prepared according to this recipe, a chokeberry liqueur with a cherry leaf has a delicious taste and aroma. To make this homemade drink, you need to stock up on all the necessary components in advance. In your kitchen should be:

• 33 raspberry, cherry and blackcurrant leaves.
• One glass of chokeberry.
• Half a liter of vodka.
• A glass of granulated sugar.
• A teaspoon of citric acid.

Pre-washed berries and leaves are placed in a large pot, poured with eight hundred milliliters of water, covered with a lid and put on the stove. The mixture is brought to a boil and cooked on low heat for half an hour.

Thirty minutes later, the resulting drink is cooled and filtered through a colander. The deciduous-berry mass remaining on the sieve is slightly squeezed out with a tablespoon and thrown into the bin. Sugar and citric acid are added to the resulting incredibly aromatic ruby \u200b\u200bliquid. After that, dishes filled with a practically finished drink are sent to the stove and turn on a slow fire. The contents of the pan are heated until the bulk solids are completely dissolved.

After that, half a liter of vodka is poured into a still warm broth. If necessary, the last ingredient can be replaced with a self-made mixture consisting of one glass of alcohol and three hundred milliliters of purified water. Now the drink is ready to drink.

Chokeberry filling without vodka

It should be noted that this is one of the simplest recipes. To make this drink you will need only sugar and the berries themselves. These components are taken in a ratio of 1: 3. Carefully washed fruits are ground into gruel, layered and sent to a glass container. The bottle with the resulting mixture is covered with gauze and placed in a warm place.

The fermentation period on average takes about one and a half months. Throughout this time, the berries are mixed daily with a wooden spatula. The fermented drink is filtered through dense cheesecloth, bottled, sealed and sent for further storage in a cool place. After three months, you will get a delicious seasoned liquor.

The season of fruit wines is almost over. It's time to prepare for the classic winemaking, where the main ingredient, as is common in civilized countries, is grapes. But before that, it is necessary to prepare wine from chokeberry, which domestic winemakers characterize as "high quality". It is not difficult to prepare it, and the drink turns out to be very rich, thick and aromatic. True, an amateur.

Aronia, it is aronia aronia (Aronia melanocarpa), and people simply aronia - a plant common in North America, where it has about 15 species. Three grows in our latitudes: arbutus-leaved, slaly-leaved and aronia. Aronia fruits are very useful and widely used in medicine. Apple-shaped fruits with dark red pulp are often used for the preparation of medicinal syrups and vitamin complexes. In addition, chokeberry effectively lowers blood pressure, so it is often recommended for people suffering from hypertension.

The fruits of black chokeberry, including all products made from them, are highly undesirable for people suffering from increased blood coagulation, arterial hypotension and hypotension, gastritis, and peptic ulcers.

Chokeberry is highly regarded by winemakers. The wine from it turns out a thick, extractive, rich ruby \u200b\u200bcolor. The drink is well clarified if the fruits were harvested in mid-September, when they are poured as much as possible juice. Wine from any chokeberry can be used to make any kind of wine, but canteens are rarely prepared, as they are too tart and of a “heavy” taste. It is best to prepare dessert and strong wines. Also, black chokeberry is often mixed with other juices, in particular with the juice of autumn apples, - then the wine is not so tart and more nourishing for the weaker sex.

In general, making wine from chokeberry is no more difficult than any other fruit and berry wine. That is why first check out the recipe for cooking, where the technology is described in more than detail. First you need to get juice and this is the most difficult. In total, there are three ways to get juice and make wort:

• classic technology;
• pulp dressing;
• cahors technology.

There is no point in describing the classic, as it means using only black chokeberry juice, and the pulp remains out of work (or is used to make jam, jelly or other culinary delights). At the same time, wine from chokeberry according to the classical technology is not very extractive, it contains a minimum of useful substances, and not everyone will like its taste. Therefore, pay attention to two other technologies.

Juice production by pulping

This is a classic technology that is used in most cases. First you need to squeeze the juice from the berries, which then need to be poured right under the neck into a glass container, cork tightly and left in the refrigerator for storage. The pulp, that is, the remaining cake, you need to pour water, add a little sugar and yeast and let it roast for 2-4 days. This can be done in a large enameled pan or bottle, the neck of which can be plugged with a cotton stopper. Mix the pulp a couple of times a day so that it does not mold. After 2-4 days, the mixture should be squeezed out well and mixed with previously squeezed juice. Next, the required amount of sugar is added, and the resulting wort is put on fermentation.

This method is used by experienced winemakers, and wine requires special attention, because the pulp of black choke has the ability to quickly mold, so you need to mix it regularly and on time. After the wort is placed under a water lock, the wine is prepared according to the usual technology for the preparation of fruit wines, which I will describe in detail in the recipe below.

Cahors technology juice production

This method is considered the most suitable for making wine from aronia. Its essence is that after squeezing the juice, the pulp is poured with hot water up to two times and the resulting infusion is mixed with squeezed juice. Thus, all the beneficial nutrients that we need get into the wine. After that, the required amount of sugar and yeast yeast are added to the resulting wort. Everything, the wort is ready for fermentation. This is the method I chose for the preparation of the recipe, as it is ideal for beginner winemakers.

To prepare wine from black chokeberry in a 10-liter bottle, one can be guided by the following proportion: 40% - pure juice of mountain ash, 10-20% - juice of other fruits or berries, the rest is the liquid obtained by squeezing the remaining pulp.

Separately, you should pay attention to the addition of sugar to the wort. In order for wine to gain sufficient strength and ferment well, it is better to add sugar in portions. An exception is table wine, in which sugar can be added immediately in full, but I do not recommend preparing table wines from black chokeberry. Therefore, initially we add only 10-15% by weight of the wort volume to the wort, and then we add sugar in equal parts every 5-7 days as soon as the fermentation is weakened. I described this principle of application in more detail in the recipe below.

A simple recipe for chokeberry wine

We pass to the most interesting, namely the recipe. We will be guided by the following table:

Table for the preparation of 10 l of wort for the preparation of 8 l of wine from aronia of medium quality (acidity - 1.0%, sugar content - 5%)

For example, we will prepare dessert wine, but I will make a reservation right away: in theory everything sounds beautiful, but in the process of preparation you will definitely encounter a situation where you have to trust intuition and make decisions at your own peril and risk. But it will be your experience. Valuable experience.

Juice production, preparation and production of fermentation wort

So, based on the table, we need:

• 9 kg of berries;
• 2.78 l of water;
• 3.70 kg of sugar.

We sort the berries, wash and chop, for example, a meat grinder. Squeeze the juice. It should turn out about 5 liters of juice (here you can increase the number of berries to get exactly 5 liters). You can be guided by the principle described above and use the juice just enough so that it takes 40% of the total volume of the wort. At this stage, you can also add other fruits, for example, take some autumn apples or grapes, which is enough for 0.250 g per 10 liters of wort, that is, to our volume. Also, 50 g of dried hibiscus leaves can be added to the pulp to reduce the effect of chokeberry, which reduces pressure.

We hide the juice in the refrigerator, and pour the pulp, along with apple or grape cake, with half the water specified in the recipe, which must be heated to + 78-84 ° C. We wait until the water has cooled, drain it and add a second portion of hot water. We wait again, filter through a sieve and mix both infusions with juice. You should get about 10 liters of wort, which is already ready for yeast infection.

Kagor technology has one drawback - when heated, very little oxygen remains in the wort, which is necessary for the normal fermentation process. To fix this, the wort can be enriched with oxygen: pour it several times through a colander or shake in parts in a bottle.

Wort infestation with yeast

Before making yeast yeast, sugar must be added to the wort. We need 10-15% of the total volume of the wort, that is, 1-1.5 kg of sugar. First we add 1.5 kg and mix everything well. As a basis for yeast yeast, you can use not washed grapes, raisins, but better strawberries or raspberries. You can also use purchased wine yeast, which is best. It is difficult to make a good sourdough from raisins, so try to get raspberry berries - they will provide the “right”, intense fermentation (you can buy frozen berries in a supermarket and try to make sourdough from it, and if it does not ferment, then just let the berry on, for example, on gin).

Ferment must be prepared in advance, about 3 days before making the wine. You need to take 2 glasses of berries and chop them, then pour them into a bottle, where to add a glass of water and half a glass of sugar. The bottle should be closed with a cotton stopper and put in a warm place for 3-4 days (+ 18-20 о С). After 3-4 days, fermentation should begin - the sourdough is ready. It needs to be filtered and used within 10 days. The resulting sourdough can infect our wort. After that, a water lock is installed on the bottle in which the fermentation will take place. The bottle should be placed in a dark place or covered with a dense cloth. The optimum temperature for the fermentation of wine from aronia is + 20-22 o C.

Rapid fermentation, sugar, wine transfusion and quiet fermentation

After 5-7 days, you need to add a second portion of sugar. Considering that our wine will ferment vigorously for up to 1 month, we will add sugar in three or four doses. Let's dwell on three. Divide the remaining 2.2 kg of sugar into three. Add 730 g of sugar and again under the water seal. Again we wait 5-7 days and repeat the procedure. A week later again. After this, we wait until the wine has completely fermented and precipitate. Carefully, using a straw, we drain the already young wine from the yeast cake. It’s better not to hesitate, otherwise the wine will begin to be bitter.

Next, the young wine must be put on a quiet fermentation in a cool place. To do this, it must be bottled at the very neck and not too tightly corked so that rare bubbles of carbon dioxide can be released. You can also install a water seal for your peace of mind. To defend young wine from chokeberry is better in the refrigerator or cellar, where the temperature ranges from + 8-10 ° C. Every two weeks, it is better to drain the drink from the sediment so that it does not pass on to the bitter yeast taste from the sediment (it is better to do this every week).

In principle, the wine is ready and you can drink it, but the degree of readiness is determined by taste. Connoisseurs recommend maintaining it for at least a year - you are unlikely to like the young. Also, if you wish, you can add sugar to taste in the wine, since it was a dessert drink, but the technology I described is best suited for making strong wine. If the drink is bitter, it can be frozen in the freezer - wine from aronia will survive this procedure without visible damage. If for some reason the wine did not work out or you notice signs of souring, fix it with vodka and let it stand - you will get a decent drink (do not forget about the overflow).

As a result, you will get a strong, very aromatic, beautiful ruby-colored wine from aronia, which you heroically prepared at home. Now you know how to do it using Cahors technology. By dressing the wort, it is not much harder to do, so try it. I will be happy to answer all your questions. Good luck with your experiments!

Chokeberry (chokeberry) begins to ripen in early September, and the crop can be harvested in about a month - during this time, the nutritional value of the culture only increases. Aronia fruits are considered healing and are widely used for medicinal and culinary purposes. So, from these berries with dark red pulp and a sweet, slightly tart taste, excellent jam, jam, jelly, juice, compote and even wine are obtained. The regular use of such useful preparations helps to lower the pressure, activate the liver and strengthen the immune system. Today we will learn how to make wine from aronia at home - without yeast, with cherry leaves, apples of autumn varieties, from fresh and frozen berries. In our selection you will find simple step-by-step recipes with photos and videos of making homemade wine from black chokeberry of different strengths. Thick and rich, such a drink will decorate the festive table and perfectly complement the taste of your favorite dishes.

Dessert wine from aronia at home - recipe without yeast, with step by step photos

In our latitudes, several varieties of chokeberry are grown, from which excellent dessert and fortified wines are obtained. The technology for making this healthy alcoholic drink at home is extremely simple - even a beginner-winemaker can master the process. Today we will make homemade dessert wine from aronia without the addition of yeast, and for clarity, we offer a recipe with step by step photos. Of course, you will have to be patient, because the fermentation of wine will take at least two months. However, the result is worth it - at the New Year's festive table you can raise a glass of an exquisite ruby \u200b\u200bdrink with a delicate heady aroma. Have a nice tasting!

Essential ingredients for making homemade wine from chokeberry:

• chokeberry - 10 - 12 kg
• sugar - 6 - 7 glasses
• water - 1 l

Step-by-step instruction for a dessert wine from chokeberry without yeast - at home, with a photo:

1. To make wine, freshly picked black rowan berries do not need to be washed - otherwise the beneficial bacteria necessary for the digestion process are washed off.

   
   

2. Pass the prepared chokeberry through a meat grinder or squeeze with your hands - the berries should let the juice go. In the latter case, be careful not to splatter the clothes and walls of the kitchen with stubborn stains.

   
   

3. Pour sugar into the resulting berry mass - about ½ cup per 1 kg of chopped mountain ash. When adding sugar, you must strictly adhere to the recipe, because an excess of sweet ingredient at this stage can hopelessly spoil the wine. Mix by hand, distributing sugar throughout the mass, and cover the container with a lid. Then we place the future wine in a warm place for fermentation - at a temperature of no more than +25 degrees. We leave the wine container for about a week, not forgetting to stir occasionally.

   
   

4. After the specified time, the berries of Chokeberry should swell properly and float to the surface. If you put your hand in the berry mass and a foam appears, this will be a signal for the next stage of preparation.

   
   

5. We select the pulp from the fermented liquid and squeeze it carefully - it is best to do this with your hands. The remaining berry cake is placed in a separate container and for the time being set aside. The wine is passed through a sieve.

   
   

6. Pour strained chokeberry wine into glass jars - according to our recipe, you will need 2 containers of 5 l.

   
   

7. Now back to the remaining pulp - we fill it with sugar (1 cup) and pour a liter of cold bottled water. Then you need to mix thoroughly, cover and leave for a week for re-fermentation.

   
   

8. We close the jars of wine with a water lock, which can be purchased at the store or made with your own hands - from a regular screw cap and an outlet tube. We put the corked banks in a cool dark place.

   
   

9. The pulp sent for re-fermentation must be passed through a sieve a couple of times.

   
   

10. Now remove the water locks from the cans and use a spoon to remove the foam from the surface of the drink.

    
    

11. We add the liquid that was formed after filtering the pulp into the jars, and then close it with a water seal. The bottles are sent to a cool dark place.

    
    

12. Over the next month, regularly remove the foam, and periodically filter the wine - pour it from one container to another. In addition, once a month you need to pour mountain ash through a thin tube, under which a separate container is placed. This filtration will provide the drink a special unique taste and the absence of impurities.

    
    

13. To activate the activity of the “necessary” bacteria, we add ammonia to the wine - one drop per liter of the drink. Repeat “injections” every two weeks.

    
    

14. After a month of fermentation, you need to increase the frequency of filtration - once every 1 to 2 weeks. The procedure will significantly improve the taste of the drink.

    
    

15. Young wine gets a light shade, and the taste becomes sour. At this stage, you can add sugar - at the rate of a tablespoon per liter. To do this, put the right amount of sugar in a linen bag, which we then pull with a rope and lower it into a jar of wine. We close it with a water seal and wait about a week until the sugar is completely dissolved, after which we remove the bag.

    
    

16. Pour homemade wine from chokeberry and leave it unclogged for a while - the drink should be completely refilled. Everything, you can start tasting!

    
    

How to make wine from chokeberry berries at home - a simple recipe on video

Chokeberry has an extremely positive effect on the functioning of the digestive system, thyroid gland and liver. In addition, due to the content of anthocyanins in its composition, the berries of chokeberry significantly reduce the risk of oncology. Wine and other products from this unique natural raw material fully adopt all its healing properties. How to make wine from chokeberry berries at home? A simple recipe on the video will reveal all the secrets and subtleties of home winemaking - at the exit you will get a healthy alcoholic drink with an unusual taste and aroma.

Homemade chokeberry wine with cherry leaves - recipe, photo

To make wine from chokeberry, according to our recipe with a photo, you will need cherry leaves, which give the drink a richness and pronounced taste. For the fortress, vodka can be added to wine from aronia, and with sugar the drink will become sweet and deliciously delicious.

The list of ingredients for a recipe for homemade fortified wine from aronia and cherry leaves:

• chokeberry berries - 100 gr.
• cherry leaves - 100 gr.
• sugar - 800 gr.
• water - 0.8 - 1 l
• vodka - 0.5 l
• citric acid - 2 tsp.

The order of preparation of wine from aronia berries and cherry leaves at home:

1. We wash the berries of chokeberry, sorted out and place with cherry leaves in an enameled pan. Fill with water and boil for 10 minutes.
2. After boiling add sugar and citric acid and cook over low heat for another 20 minutes. If desired, sugar can be achieved less than indicated in the recipe.
3. Cool the berry syrup, filter through a sieve and pour vodka. The resulting drink is bottled and aged for a couple of weeks. Try it for health!

Wine recipe from Aronia berries and apples at home, video

Homemade wine from aronia and apples has an exquisite taste with a slight acidity, and the color is simply mesmerizing - bright and transparent. Prepare at home, according to our video recipe, wine from chokeberries with fresh apples, and you will delight loved ones and guests with a healthy and divinely tasty drink.

How to make wine from aronia and plums at home - according to a simple video recipe

Ripe plums pleasantly soften the "classical" astringency of chokeberry wine, giving a unique delicate taste and aroma. How to make wine from chokeberries with plums at home? We stock up on berries, fruits, patience and - follow a simple video recipe.

How to make chokeberry wine at home? We picked up simple recipes with photos and videos of homemade wine from blackberries - without yeast, with cherry leaves, apples, plums. Following the step-by-step instructions of recipes, you will prepare a tasty and healthy alcoholic drink that will decorate any festive table. Good luck in home winemaking!

The production season for fruit and berry wine is over, and the difficult period of classical winemaking from juicy grape varieties has not yet started. It's time to deviate a little from the planned schedule to make for the whole family an extraordinary homemade wine from aronia without yeast according to one of our simple recipes. Domestic winemakers characterize the finished drink as "high-quality" and for a number of reasons. Despite the lengthy and difficult preparation, the wine turns out to be thick, rich and very aromatic. Its astringent deep taste is more likely “for an amateur” than for an average gourmet. But even this is easy to fix by combining aronia with apples, fresh or frozen berries, and cherry leaves. Next, we will talk in detail about the technology and features of the preparation of the sweet "drink of the Gods."

High-quality wine from fresh aronia at home - a simple recipe with a photo

Aronia chokeberry ("chokeberry" in the people) in our area is represented by three popular species. And not one of them was previously interesting to local residents as an ingredient for cooking food or drinks. Only in the last few decades, the berry has gained popularity in home medicine and cosmetology, and after - in cooking. Now, chokeberry is a godsend for winemakers. Even the lightest wine from fresh chokeberry, prepared at home according to our simple recipe with a photo, turns out to be of high quality, thick, extractive, with a bright ruby \u200b\u200bcolor and a powerful aroma of autumn berries.

Essential ingredients for a quality homemade wine from fresh chokeberries

• chokeberry - 12 kg
• granulated sugar - 7 tbsp.
• well water - 1 l

Step-by-step preparation of wine from fresh berries of chokeberry at home

Collect 10-12 kg of ripe aronia. Remove the berries from the twigs and leave unwashed so that the yeast bacteria remain on the skin surface. Prepare the best dish to start the process.

On a note! The container for the first stage should be made of stainless steel or metal coated with enamel (without cracks). Plastic, copper and aluminum dishes for winemaking unsuitable.

Having chosen the capacity, proceed to knead the chokeberry. Crush each berry with your hands in good faith. Lazy people can use a potato crusher, a meat grinder or other kitchen device.

Pour sugar into the transferred berries in a proportion of 1 tbsp. per 2 kg of chokeberry. To get a tart sour drink, reduce the amount of sweetener, for a sweet dessert wine, increase the serving of sugar. But remember, excessive sweetness is nowhere to be found, unlike its lack.

Thoroughly mix the berry mass with sugar, not hesitating to lower your hand deeper into a bowl. Then cover the dish with a lid and leave it in a dark place at a temperature not exceeding 25 ° C for 7-13 days. Once a day or two, mix the juice with the pulp so that mold does not form.

After a week and a half, lift the container with the workpiece back and work hard with your hands, catching and squeezing the pulp from the juice. Leave the dry cake, it will come in handy in further stages. Strain juice through a kitchen sieve. Do not worry about the purity of the liquid: a trifle slipping into the holes will not harm the further winemaking process.

Pour all the juice into two five-liter glass bottles. Given that 12 kg of chokeberry are taken as the basis, this dish should be enough.

It's time to give a squeezed pulp a second life. To do this, fill the berry cake with a liter of well or bottled water and fill it with one glass of sugar. Stir the mass thoroughly and press the pulp to the bottom so that the liquid rises. Cover the dish with a lid and leave again for 1-1.5 weeks at + 18C - + 25C.

Squeezed and strained juice, poured into glass jars, protect from excessive contact with air. To do this, put on the bottle caps with water locks, and lower the ends of the tubes into a jar of clean water. Leave the juice for further fermentation in a cool place with a temperature not lower than + 18C, but not higher than + 25C.

Go back to the water-drenched pulp. Do not forget to mix it every day or once every two days. After 7-13 days, repeat the previously known process: squeeze the pulp, strain the resulting juice through a sieve. This time the cake can be thrown away, it will not endure the third fermentation.

It's time to get the first batch of juice. Remove the anti-locks from the bottle and carefully, using a small sieve, remove foam and any small debris from the surface of the liquid.

Drain the first and second batches of aronia juice in one huge bowl, and then distribute into two 5-liter glass bottles. Return the water locks in place and put the vessels in the right temperature conditions for the next 7-12 days.

On a note! The longer and thinner the jet will be during transfusion, the better the drink will be enriched with oxygen and become “more valuable”.

Wine filtering can be done not too often - once every 3-4 weeks. But there is another, important and necessary procedure that contributes to the active life of alcoholic yeast. This is a kind of "feeding". Drop 8-10 drops of an aqueous solution of ammonium chloride (ammonia) in the entire volume of the drink after a month of drilling. Continue this session once every 2 weeks.

2 months after the start of the winemaking process, the drink itself will begin to lighten. But this is not at all a reason to stop removing it from the sediment. Now, filtering can be carried out every two weeks to exclude all "used" bacteria that have settled on the bottom of the bottle.

The clear clarification of the wine is a sign of imminent completion. Now the liquid in the bottles is already young, but wine! It's time to take a sample in order to have time to fix taste defects. A young drink should be slightly acidic, but not too acidic.

If acid seems excessive to you, sweeten the wine. To do this, put the right amount of sugar in a sterile gauze bag and hang it just below the liquid level with a thread to the neck of the bottle. Put back the water seal. Only remove the bag when the sugar has completely dissolved.

Ready high-quality wine from fresh aronia at home (according to a simple recipe with a photo), bottle and cover with lids. And only after the echoes of fermentation are completely gone, change the usual lids to tight airtight plugs.

Aromatic aronia wine at home: a simple recipe with video

Despite the complete detailing of the previous recipe for a fragrant homemade wine from ripe aronia, we recommend that you also watch a detailed video instruction. Indeed, experts say that it is better to see the winemaking process once than to hear about it several times. There are a number of trifles and nuances that are noticeable only by visual observation. And if you have already decided to make a real aromatic wine from aronia at home, a simple recipe with a video is absolutely necessary for you.

Fortified wine from blueberries and aronia at home - recipe without yeast

In general, the recipe for making fortified wine from berries (blueberries, currants, blackberries and aronia) without yeast is no more complicated than the formulation of other fruit and berry drinks at home. And in our case - even easier. The next lesson is devoted to the quick and easy preparation of not a classic wine, but a real mountain ash liquor. Such a process does not require any heroism, and the finished drink turns out to be surprisingly fragrant, strong, deep and rich.

Essential ingredients for fortified blueberry and chokeberry wine without yeast

• chokeberry - 1 kg
• blueberries - 1 kg
• sugar - 1 kg
• gin (or other alcohol of the same strength) - 2 l

Step by step cooking at home fortified berry wine from blueberries and aronia without yeast

Collect or buy one kilogram of blueberries and aronia. Remove any leaves and stalks, but leave the berries not washed.

Using a wide funnel, pour the crop into one large glass jar. Please note: berries should occupy no more than 1/3 of the vessel. Since the recipe also includes sugar and alcohol.

Using the same funnel, add the right amount of sugar (1: 2) to the mixture of blueberries and aronia. So the drink will turn out not too sweet, with tart notes and a slight sourness. If you want to make a sweet “viscous” liquor, increase the amount of sweetener.

It's time to pour half a gin into the jar to the workpiece. Such a drink, even not of the highest quality, perfectly copes with the task of one of the components of liquor.

On a note! It is very important that 1/4 - 1/5 of the free space remains in the vessel. Otherwise, further shaking the bottle will not make any sense.

Fill all the necessary liquid components, tightly seal the container. Take the can with both hands and shake it well so that the sugar is evenly distributed throughout the bowl.

Store the container in a cool place without pungent odors for a week. Shake the dishes every day. Then, for two months, crush the jar 1-2 times a week.

For the New Year holidays, fortified wine made from blueberries and aronia at home according to the recipe without yeast will be completely ready for use. Strain the drink through a layer of gauze and pour into small glass bottles.

How to make a delicious wine from aronia with cherry leaves

Chokeberry wines are valued not only for their marvelous aroma and rich tart flavor, but also for the benefit of the body. After all, black chokeberry itself is filled with vitamins and beta-carotenes, fructose, tannins and pectin, macro- and micronutrients, including iron, copper, boron, fluorine, molybdenum and more. This means that a drink based on such an amazing berry turns out to be completely harmless (in moderate doses) and even therapeutic. Let's learn how to make a delicious wine from aronia with cherry leaves.

Essential Ingredients for a Delicious Rowan Wine with Cherry Leaves

• chokeberry - 1 tbsp.
• cherry tree leaves - 100 g
• vodka - 500 ml
• water - 1 l
• sugar - 1 tbsp.
• citric acid - 1 tsp

Step by step cooking homemade blackberry wine with cherry leaf

Wine from frozen aronia and apples at home: a video recipe

If everything is clear with the proportions and utensils for winemaking, the selection of high-quality raw materials for wine from frozen aronia and apples at home is still in question. It's time to discuss it:

• firstly, the berries must be ripe (harvested after the first autumn frosts) and healthy;
• secondly, any damaged, shriveled and spotted specimens should certainly be thrown away;
• thirdly, black chokeberry at the time of the start of wine preparation should not be washed (it is not necessary to collect mountain ash after heavy rain);
• fourthly, even apples to be added to berry wine should be correct: ripe, juicy, with a rich sweet and sour taste and light astringency;
• fifthly, if there is water in the recipe, it must be bottled, pump room or well.

The remaining details of the preparation of wine from frozen chokeberry and apples at home in video recipes:

Making wine from aronia at home is partly troublesome, but very enjoyable. Thanks to simple detailed recipes for making a drink from berries, apples and cherry leaves without yeast, you can enjoy the amazing processes of winemaking without being distracted by mistakes and alterations.

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