Berries of a chokeberry are very interesting on taste - they tart and "knit" a little. Jam, jams, fruit jelly and compotes from it of a presnovata that is called - on the fan. And here wine from dark-violet, almost black, berries turns out excellent: dense, saturated, a deep ruby shade and with smack of a muscat.
Chokeberry wine not difficult in preparation. Its fruits touch and wash, and then press and merge liquid in any capacity. That berry gave all juice, it which is already wrung out is shifted in the glass or enameled ware and leave in the room with air temperature 18-20 degrees.
When alburnum begins to ferment, it is wrung out through a clean cloth and this juice add to primary. Liquid is filtered and poured out in a large bottle.
The fulfilled fruits aren't thrown out, and filled in with water which amount has to equal to a half of volume of juice. Already per day water will extend all remains of sugar, acids from alburnum, tannic and dyes therefore 24 hours later liquid merge and well wring out fruits.
On each liter of juice add 250-300 g of sugar, but do it in two stages: a part is added at once, previously having dissolved in a small amount of juice, and the rest – in about 2-3 days when contents already well begin to ferment.
Important point: the large bottle is filled only on ¾ that liquid didn't flow at fermentation. The stopper has to be weakened as capacity can break off carbon dioxide which is emitted when swirling. It is better to cork a container with cotton wool or fabric – so gas will come out, but microorganisms inside won't get.
Gas can be removed also a water lock. Its simplest design is a stopper with a hose in an opening which end is located in bank with water. To achieve tightness, cracks between a stopper and a rubber tube fill in with wax or glue.
Chokeberry wine has to perebrodit well for what it is put in heat. About two weeks juice wanders violently, and then calms down and the remained 15-20 days of strong reactions doesn't happen any more.
After term, the young wine is carefully merged, getting rid of a deposit. It is draft option – too rough and rough wine gives alcohol. To lick it into shape, it is necessary to add sugar (on 150 g on 1 l) and to maintain not less than a month in a cool. During this time sugar will be dissolved, will mix up with all components of drink, and wine will become thin and toothsome.