If there was an opportunity, and you stocked up with a wild red rowan in the eco-friendly area - it is a high time for tasty experiments! Secrets of how to make mountain ash wine in house conditions, are simple and available. Judges of self-made wines know: noble drink from wild berry has, incomparable, a bouquet.
Red rowan wine
The best domestic wine from a rowan at you will turn out if picked up berry a frost, that is she was brought together in the fall after the first frosts. Alcoholic drink can be made also during the winter from the frozen rowan.
Fruits need to be defrozen at the room temperature, then to take in boiled water of 25-30 min. and to drain water. The frost and short heat treatment will deprive wine from a red rowan of excessive tartness and bitterness, will make fruits more sweet.
Calculations are made on 10 kg of fruits. Mash berries a wooden pestle, to wring out juice through a nonmetallic sieve or the gauze filter. Put pulp in the bucket or a big pan (enameled!) to fill in with four liters of hot water (but not boiled water). Having stirred, to sustain about five hours at the room temperature.
After that in capacity it is necessary to pour in a succus of a red rowan and to add 2 kg of granulated sugar, 100 g of dirty raisin (natural yeast). Contents of a pan or bucket should be stirred properly. Tie ware with a clean gauze and hold in the dark at the room temperature of three day, every day mixing mountain ash juice and pulp.
When the mash has a sourish smell and the first foam, the begun to ferment liquid should be filtered by means of a gauze, to mix with kilogram of granulated sugar (on only 10 kg of berries – 3 kg of sugar). Now, to make mountain ash wine in house conditions, it is necessary to pour juice in bank or a large bottle, having filled ware on 2/3.
For an exit of carbon dioxide it is necessary to establish a special hydrolock for fermentation or to pull from above a rubber glove, having pierced one finger. Liquid will wander at the room temperature far from sunshine, 1.5-3 months.
How to define readiness of domestic wine from a red rowan:
- the glove is blown off, and the hydrolock doesn't release bubbles of carbon dioxide;
- the deposit falls by a bottom;
- liquid in fermentative capacity becomes transparent;
- the young wine has a pleasant flavor.
Drink, without shaking up a deposit, by means of a hose it is necessary to pour in bottles or banks. If it is necessary, to sweeten. For the termination of fermentation to add to wine it is a little vodka – 50 g on 10 l of wine.