Wine from chokeberry
is especially popular. It has a beautiful color, excellent taste and a long shelf life. You can even prepare it at home. How? Read more about this.
Add 2 tbsp. spoons of sugar, pour in? liter of cool water, tie the neck with gauze folded in several layers, let it brew for 3 days. The mass needs to be stirred from time to time. After 3 days, the wine starter will actively ferment. It can be used to prepare an alcoholic drink.
Grind 3 kg of chokeberry using a food processor (it also does not need to be washed). Pour the mixture into a bucket, add wine starter. Add water and granulated sugar. There should also be 3 liters of liquid. It is better to filter it or infuse it. Measure out 2 kg of sugar and prepare with a little water sugar syrup. Once it has cooled, pour it into the bucket with the chokeberry. Cover the bucket with a thick layer of gauze and let it brew for 8 days for active fermentation. During this time, stir the wort several times. This is necessary in order to remove the berry crust that forms on the surface and prevents the flow of oxygen.
The main work begins in 8 days. At this time, the wort must be filtered. You can strain by hand or use a juicer. Pour the strained wort into a bottle and install a water seal. For this purpose, you can use a special blood transfusion system. It can be easily purchased at a pharmacy.
Try and delicious jam from these berries. Detailed recipe read .
Chokeberry – 1 kg
- sugar – 1 kg
- raisins – 110 g
How to cook:
Collect the berries and place them in a jar. Under no circumstances should they be washed, since the process of active fermentation will not begin. Add raisins and 300 g sugar. Also leave the raisins unwashed. Pour in some water room temperature. Do not add water to 1/3 full. Once you have everything ready, close the jar with a loose lid. This will give the gas the opportunity to escape. Move the container as far from light as possible. If you are using nylon cover, make 2 slits in it. If you took a metal lid, just throw it on top. The drink must be stirred every day. Do not open the jar, but simply stir the contents using circular movements. After a week, add another 300 g of sugar, and after another week, add another 300 g of sugar. Leave the wine to ferment for a month, wait until the rowan berries sink to the bottom. Add another 100 g granulated sugar. Remove the fruits by straining the contents through a colander. Leave the wine to steep for a couple of weeks. During this time, the entire suspension will settle to the bottom, and the clean drink can be carefully drained. As a result, you will get 2 liters of wonderful.
Wine must can be prepared in three in different ways.
Classic way. Squeeze out the berry juice, add yeast starter and sugar, and set to ferment. This method has no special features. Its big disadvantage is that a large amount of useful substances are extracted from the fruit. Some of them remain in the pulp. However, this pulp can be used in the preparation of various culinary products– jelly, jams, etc.
Fermenting the pulp. The juice of the berries is squeezed out. After pressing, it is poured up to the very neck of the container and sealed tightly. The container is put into the refrigerator. The pomace should be filled with water and diluted with a small amount of sugar. Stir the prepared yeast mixture thoroughly and leave for fermentation for a couple of days. In this case, the neck should be covered with a cotton plug. The mixture is stirred periodically to prevent mold from forming on the surface. After a couple of days, the pomace is squeezed out, and the resulting mixture is mixed with the squeezed juice, into which the required amount of sugar is poured.
Chokeberry or chokeberry is a common plant in North America, where there are about fifteen of its species, while in our latitudes only three grow. This is very healthy berry. It is widely used by winemakers, and from our article you will learn a recipe for chokeberry wine at home. In addition, it is used in medicine for the preparation of vitamin complexes and medicinal syrups. Chokeberry lowers blood pressure. However, this berry and products made from it should not be consumed if there is increased blood clotting, gastritis, or ulcers.
The most important thing when using chokeberry to make wine at home is to collect ripe berries. By the end of August, the chokeberry begins to darken, but this does not mean that it is already ripe. It is necessary to wait for frosts in October, after which chokeberries have a sweetish taste. To check ripeness, you can use another trick: if you crush the berries, the juice should have a rich ruby color.
It is important to pay attention to appearance aronia. It should not be wrinkled, damaged or rotten. The berries should be large, shiny, and not too hard. If you lightly press the chokeberry with your fingers, it will be a little soft. Before cooking, the berries need processing - removing the branches. By following these rules when choosing chokeberries for making homemade wine, you will enjoy its sweet taste.
For home winemaking, it is important to choose the right vessels for preparing the wort and fermentation. It is better to give preference to wooden, glass, enamel without damage, and also dishes made of food-grade plastic. For fermentation it is more convenient to use the first two types, and for intermediate overflows the other two. If you want to use a wooden one, then it must be made of oak. Containers made of pure metals - iron, copper, aluminum - are not suitable for winemaking.
Glassware makes it possible to observe fermentation through transparent walls, but it has disadvantages: fragility, impermeability of the walls to air, but to accelerate the maturation of the drink a small amount of air is needed, and flexibility to temperature changes. To eliminate the influence of these disadvantages on making wine at home, glassware is wrapped in felt, thick fabric, and placed inside a wicker basket.
Wooden utensils are considered traditional in winemaking. In it, the temperature fluctuates slightly, the wort is protected from the influence of light, air penetrates through the pores of the material in small quantities, sufficient for the yeast to work. Wine in barrels matures more fully and quickly, and the oak imparts tannins and qualities to the drink that are not available when made in glass and other containers. However, in wooden containers it is impossible to monitor the progress of fermentation.
Among winemakers, chokeberry is highly valued. Chokeberry wine comes out extractive, thick with a rich ruby color, which can be seen in the photo. If the fruits are picked in mid-September, when the berries are at their maximum juiciness, the drink will be well clarified. Chokeberry is suitable for making wine of any type, but table wines are rarely prepared due to their heavy taste and astringency. It is better to cook strong, dessert types. In many chokeberry wine recipes, the berry is mixed with other juices to create a less tart flavor.
There are a lot of recipes for wine made from chokeberry, as well as drinks from other fruits. Consider the classic technology first. The resulting wine is distinguished by a luxurious bouquet of aromas and tastes. Required components:
Chokeberry contains enough sugar to form alcohol and ferment, so making wine from it at home is easy. The recipe uses chokeberry juice. To get it, you need to use any type of juicer. Required Ingredients:
Step-by-step chokeberry recipe:
Chokeberry liqueurs are valued for their unsurpassed aroma and tart taste. This drink will decorate any table. According to the recipe, to enhance the taste and aroma, add cherry leaves. Required components:
Step-by-step tincture recipe:
The process of preparing the tincture takes a lot of time, since chokeberry is extremely reluctant to give up juice. For the drink, you must choose exclusively juicy, ripe berries. Before cooking, the fruits must be sorted, discarding spoiled, small, unripe specimens. Instead of vodka, you can use alcohol diluted to 40 degrees. Required components:
Step by step recipe:
Chokeberry wine is prepared at home according to the grape principle. This drink is healing and has the unique property of lowering blood pressure. The recipe uses raisins, which do not need to be washed, just like chokeberries, otherwise you will wash away the natural bacteria that causes fermentation. Required components:
Step by step recipe:
According to the recipe, chokeberry is diluted by adding grapes. Due to this, the wine acquires more classic taste, and its astringency decreases. Berries for making wine are pre-washed. Required components:
Step by step recipe:
Wine made from apples and chokeberries has a high sweetness, which will appeal to lovers of dessert wines. Apples balance the tartness of the chokeberry, thereby making the taste softer. This recipe does not require adding yeast. Required ingredients:
Step by step recipe:
Adding honey instead of sugar makes it healthier. In addition, such a sweetener gives an unusual bouquet of aromas and tastes to the finished drink. Wine according to this recipe is prepared very easily and quickly. Required ingredients:
Step by step recipe:
Chokeberry is ideal for making tinctures. The drink comes out extractive, thick with a delightful ruby color. Tincture belongs to ancient Russian drinks, which differ healing properties. It is important to maintain proportions here, otherwise the drink will be bitter. Required components:
Exactly following the recipe does not guarantee that chokeberry wine will ferment normally at home. In some cases, this process does not start or suddenly stops after a few days. However, do not panic, because the situation is fixable. Below we will discuss the reasons for the lack of fermentation and how to eliminate them:
Wines made from this berry have a specific, viscous taste, beneficial for low blood pressure and for digestion. The drink increases the flow of bile and improves liver function. Chokeberry wine is a thick nectar with a rich, noble dark ruby color. It is useful for residents of megacities to drink, as it protects the body from radioactive radiation. In addition, wine is recommended for diseases of the thyroid gland.
However, chokeberry wine can harm people with certain diseases. This is hypotension, varicose veins. You should not abuse the drink if you have gastritis with high acidity, ulcers of the duodenum and stomach. Chokeberry wine can be harmful in case of increased blood clotting due to the high content of ascorbic acid, in case of thrombophlebitis.
Making chokeberry wine at home is no more difficult than making other fruit and berry wines. The pulp of the fruit has a sweet and sour taste, astringent properties, dark ruby color and contains vitamins C, B, P, A, glucose, sucrose, fructose, organic acids, iodine, manganese, iron, magnesium. The unique properties of chokeberry are transferred into wine, turning it into a healing medicine for low immunity, high cholesterol, sagging vascular walls, horse racing blood pressure.
For the drink to be beneficial, it must be drunk in moderate doses of no more than 100 ml per day. It is not difficult to prepare chokeberry wine at home. The stages of its preparation are identical to preparation from other berries and fruits: chokeberry collection, preparation, juice extraction, fermentation, filtration, ripening. However, there are a number of nuances and subtleties, without which you will get a dubious taste instead of a tasty, aromatic drink. To see them, watch the video below.
I found a very detailed description of making chokeberry wine. I once tried this with my relatives, but didn’t get the recipe. because they make wines from everything and by “eye”. And the drink was really excellent.
How many of us, dear friends, have paid attention to such an inconspicuous and seemingly useless berry as chokeberry, the ripening season of which begins in September? Frankly, I, too, was once indifferent to it, since “chokeberry” preserves or jams never interested me. But one day at the dacha, looking at a bunch of these berries and remembering the amazing property of chokeberry to lower blood pressure, I started thinking.
Winemaking, due to the fact that my childhood passed in areas rich not only in wine, but table (which is also good) grape varieties, was familiar to me from now on. Try making wine from chokeberry according to the grape principle? Why not? And several years ago I made a wine from chokeberry, which in itself is very interesting in taste and for some reason especially attractive to women. Since then, every year I make several liters of chokeberry wine, as well as from black currants. I advise you to do the same when the next harvest ripens.
First 7-12 days
Do you have a desire? Then, during the chokeberry ripening season, we bring home ten to twelve kilograms of berries.
Washing them, as is sometimes advised, is not only useless, but also harmful. In addition, if anyone is not aware of wine processes, all the “dirt” will, in any case, subsequently precipitate and be removed in the process of several filtrations.
NB! Let's remember: washing berries is almost guaranteed to remove yeast bacteria from their surface - the main "actors" in making wine. For the same reason that these bacteria usually die when low temperatures, frozen (and subsequently thawed) berries are not suitable for winemaking.
We start by selecting a suitable container in which the berries and juice will ferment at the first stage. This container should be made of either food-grade stainless steel, an enamel-lined and intact coating, or glass.
NB! Plastic, especially aluminum or copper utensils are absolutely not suitable for winemaking.
We will not touch utensils made of wood. This is a special story that needs to be written separately and it is of no use to us.
So, having selected the dishes, conscientiously, kneading each berry, we will crush our “prey”. I prefer to do this by hand, but it is absolutely not forbidden to crush the berries using kitchen tools, such as an electric meat grinder or processor.
We crush the berries carefully so as not to splash juice all over the apartment. While juice can be removed from skin and hard objects without problems, clothes, for example, can suffer irreparable damage.
After crushing the berries, add sugar to them - at the rate of about half a glass per kilogram. These proportions can be reduced or increased, depending on what kind of wine we want to get. Absolutely dry wine, without sugar, made from chokeberry is unimportant - sour and tart, since the fruits themselves have little sugar. In addition, the fermentation process without the presence of “sweet death” is very slow. A large amount of sugar produces a sweet wine - also not for everyone. The proportions I propose are aimed at dessert wine - in my opinion and taste, it’s just what you need.
NB! In any case, it’s better not to joke with sugar proportions. Yeast bacteria will still not be able to process its excess into alcohol, and the sugar will precipitate, despite the fact that nothing can correct the excess “sweetness” of the wine. The wine is sweetened, if necessary, using a special procedure at the final stage of preparation, which I will discuss below.
Mix the poured sugar thoroughly, not disdaining to plunge your hand deeper into the juice. Future wine loves the touch of human, and especially male, palms.
This completes the first stage. All that remains is to close the dishes with a lid, place them in a relatively warm place (but not higher than 25 degrees) and let the mixture ferment for about a week, remembering to stir the juice and pulp from time to time so that, God forbid, mold does not appear.
NB! Mold can irreparably spoil the taste of future wine.
Second 7-12 days
After a week (sometimes more, which is not something to be afraid of), the berries will float up and swell, and if you plunge your hand into the pulp, foam characteristic of fermented juice will appear.
Well, now you need to work a little with both hands, selecting the pulp from the juice and squeezing it as hard as you can. I don’t recommend using juicers and other devices other than a press, which you don’t have. The juicer will clog after the second handful, and the juice yield will be insignificant.
We put the squeezed pulp into a separate bowl, since we will need the pulp later. Filter the juice through a regular colander. The fines that slip through the holes will only stimulate the process of further ripening of the wine and, in the end, will still be removed from there.
Pour the strained juice into a suitable glass container. Since we took 10-12 kg of berries as a starting point, two five-liter jars will be enough for us.
Now is the time to deal with the squeezed pulp. Here, my friends, there are two options. You can simply throw it away, being left without unenriched wine and chemically mix it with water paired with the originally squeezed juice. Or - reuse the pulp. The fact is that wine from pure chokeberry juice turns out to be extremely thick, firstly. Secondly, it, at a minimum, lacks a number of useful and tasty things from berries. That is why the remaining pulp should be allowed to ferment one more time, but with the addition of sugar and water, so that later, by adding a “repeated” portion of juice to the initial one, we can make our wine more airy and more saturated with chokeberry “ingredients”.
NB! In the preparation of fruit and berry wines, water, in addition to what has already been mentioned, plays another important role - only with its help can you adjust the acidity of the future drink - so that it does not make your cheekbones ache from excess sour. This parameter of fruit wine is not regulated by anything else.
So, add about a glass of sugar to the resulting amount of pulp and pour in a little more than a liter of water (based on the initial 10-12 kilograms of berries). The quality of water must be approached selectively: tap water is not suitable for these purposes. It is better to use proven bottled water or well water. And, of course, cold.
Mix the resulting mass thoroughly, press it so that the moisture rises above the pulp, close it with a lid and put it away again for at least a week for subsequent fermentation.
Now we need to “arrange” the fermented juice obtained after the first pressing of the pulp for further fermentation, since it is undesirable to leave it in an open jar in direct contact with atmospheric air.
Of course, at first, while active fermentation is underway, you can get by with temporary devices, like a rubber glove in which holes are poked with a needle, but later, one way or another, such “devices” will have to be abandoned in favor of a water seal, because so far there is nothing better or effective for home winemaking not invented.
The simplest water seal can be made, for example, like this. In the center of the lid, which can then be used to tightly close the jar of fermented juice, a hole is drilled (or punched) equal in diameter to the cross-section of the outlet tube (hose).
The tube itself should then be pulled through the hole in the lid and the tip of the tube should be heated with something suitable, thus increasing its diameter so that it fits tightly in the hole.
That's all, actually. Place the lid on the jar, and the other end of the tube into any suitable vessel with water. Thus, the contact of the future wine with the atmosphere will be minimal, the road is open to excess gas pressure, and there is no risk that the wine will “suffocate” from the same gases, which often happens when using a “hello to Gorbachev” - a rubber glove.
We put the jar with the future wine, closed with a water seal, in a dark, cool (but not lower than 18 degrees) place for further full fermentation of the juice.
In the meantime, over the next few days we carefully monitor the condition of the pulp, which we mixed with water, under no circumstances preventing mold from appearing on the surface! In other words, we monitor the pulp not as passive observers, but by stirring it daily and drowning the floating berries.
After a week or two of fermentation, without squeezing the pulp too hard, let it release a new portion of juice.
Pour the juice into an empty container through a colander or strainer in several stages, as before, not particularly worrying about the fact that a large fraction of the pulp will slip through the mesh (this will not harm the future wine).
Now we take out the jar where the first portion of juice played (and continues to play), release the jar from the water seal and use a suitable spoon or strainer to remove the rising foam from the surface of the wine.
The second portion of juice, which we squeezed out of the pulp, is, of course, mixed with the first portion of juice, poured into jars, sealed with a water seal and put in a dark, but not the coolest, place to continue the process.
Third 7-12 days
At first (within a month), once a week you will need to remove the foam and film from the surface and filter the wine so that the sediment decreases each time after filtration. At first, this can be done by simply pouring the wine into another vessel, without shaking the wine itself and trying not to drain the sediment after the wine. But after two weeks you will have to resort to finer filtration, for which you will need a small and thin hose, with which, without lowering it to the bottom, you will simply need to drain the wine from container to container.
NB! At the same time, it is very useful (for the wine itself) for the stream of the poured drink to be thin and, as they say, “long”. In this way, the wine is ventilated, which corrects its quality for the better and helps to avoid possible diseases or spoilage of the wine. This procedure does not have to be carried out with every filtration, but it is highly advisable to resort to it at least once a month.
Another highly desirable procedure is periodic (at least once every two weeks after a month of vigorous fermentation) stimulation of further growth of alcoholic yeast with nitrogen-containing “bait”. To do this, winemaking usually uses an aqueous solution of ammonium chloride (sold in pharmacies as “ammonia”) - literally a drop per liter of wine, followed by stirring the wine itself. This procedure helps to enhance the vital activity of the bacteria we need, thereby preventing fermentation from dying out and, as a result, affecting the alcohol strength required for wine.
After the first month of fermentation of the wine, its periodic filtration can be increased to “every two weeks”, each time skimming and removing the sediment.
NB! Let us remember that sediment at this stage of fermentation is not as harmless “dirt” as it might seem. Basically, it is a cemetery for bacteria that have done their job and died, and can seriously affect the taste of the future wine.
As the sediment decreases (that is, after one and a half to two months from the moment we started preparing chokeberry wine), the wine itself will become transparent. Provided that all procedures were followed correctly. That is, the wine fermented under a water seal, it was filtered in a timely manner, it was ventilated and fertilized with wine bacteria, and, importantly, “wine hygiene” was observed - reusable utensils and equipment were thoroughly washed using baking soda and dried, and all necessary manipulations were carried out clean.
Transparency or, more correctly, clarification of wine is a sign that it is approaching the stage of a young, but ready-made drink. At this stage, you can safely conduct its first tasting in order to understand how correctly the wine was formed, whether any adjustments need to be made while the fermentation process is still underway, albeit imperceptibly, and so on.
NB! The taste of a proper young wine is usually more sour than sweet, although sweet notes should be felt in it. If sugar predominates in the taste, you should correct this deficiency by aerating the wine several times as described above. If the taste of the wine does not improve, then you need to reassure yourself that nothing bad happened - just its final strength will be slightly lower than it could be, and the fermentation process has actually ended.
Sweetening the wine (about 2 months after starting to make it)
After the wine has completely fermented - that is, it becomes transparent to the light, and at the same time only a light coating will form at the bottom of the dish, you can begin to sweeten it, focusing on your own perception of sweetness. In order to sweeten a sour-tasting young wine to the “standard” of a dessert wine, a tablespoon of sugar per liter of drink is usually enough. The proportion of sugar can be reduced or increased - accordingly, the drink will turn out more or less sweet.
Sugar should never be mixed into wine in the same way as sweetening tea or coffee. This is done differently. A measured portion of sugar is placed either in a cotton bag or on a cotton cloth.
A bag of sugar (or fabric collected in a bag) should be tied at the neck with a suitable twine and lowered into a container with wine so that the bag is completely immersed in the wine, while remaining as close as possible to the surface of the wine itself. You will need to secure the twine and place the container with wine under the water seal until the sugar is completely dissolved. This usually takes about a week, after which all that remains is to make sure that the sugar has dissolved and remove the impromptu bag from the wine.
The young drink can either be bottled or left in the same container where the sugar was dissolved, covering the wine with a suitable lid (or cork) so as not to close it tightly. Usually, newly brewed drinks tend to undergo further fermentation with a barely noticeable release of carbon dioxide. Tightly closed, but not fermented wine can sometimes not only squeeze out the lid, but also smash the bottle to pieces. In a word, at first you need to exercise caution and prudence, and begin to tightly seal containers with wine only when you are convinced that it has completely fermented. Well, taste it, of course. Even in such an unripe form, chokeberry wine is a wonderful thing! And the yield from 10-12 kilograms of chokeberry is not bad - 6-7 liters of drink.
Chokeberry, also called chokeberry, despite its simplicity, is very useful. It contains a number of B vitamins, ascorbic acid, essential elements of iron, copper, manganese, etc. It contains all types of sugars and pectins. Thanks to all this, chokeberry is incredibly useful, but not everyone likes it in its natural form, that is, straight from the branch, since it has a large amount of astringency and viscosity. Therefore, connoisseurs of home winemaking found a way out by using the most useful fruits to create an ancient drink.
Black rowan wine made with your own hands is delicious and beautiful. In addition, the dark ruby drink stores well.
A number of unique properties are transferred from the berry to wine, turning it into a medicine for high cholesterol, low immunity, surges in blood pressure, fragility or flabbiness of the walls of blood vessels.
There is only one “but”. For wine to be beneficial, it must be drunk extremely moderately - one tablespoon 30 minutes before meals (daily), that is, no more than 75 - 100 ml per day.
Making homemade wine of this variety is not difficult. The stages of its preparation are in principle identical to the preparation of any other wine: fruit picking, preparation, juice extraction, fermentation, filtration and maturation. But as usual, there are a number of subtleties and nuances, without which, instead of a real yummy drink, you can get a drink of dubious taste, color, and most importantly, benefit.
How to make wine from chokeberry
There are as many recipes for wine made from chokeberry as there are recipes for any other wine made from any other berries. But the stages of its preparation are repeated in virtually every recipe. Therefore, we will consider the technology for making wine from chokeberry based on a classic recipe, which differs from other recipe options only
varying proportions (50 grams of raisins - 100 grams of raisins) and some components (instead of raisins, raspberries or rose hips are used for sourdough).
Components:
How to cook (technology and nuances):
The resulting wine will surprise you with a pleasant aroma and luxurious bouquet, will give you health and will undoubtedly add to the collection of any winemaker.
Making wine from chokeberry can also be done in a faster way. It can be prepared a day in advance. True, there is no need to talk about the benefits of such a drink. And is it wine? But suddenly it will come in handy...
How to cook:
Preparing unusual wines for treating friends and family allows you to surprise guests during any home feast. original drinks. Chokeberry is suitable for creating very simple and at the same time very tasty wines. Cook from it alcoholic drinks You can use both fresh and frozen berries. Cherry leaves and apples are usually used as aromatic and flavoring additives. In the following recipes with photos and videos you can find many useful tips on how to make chokeberry wine with additional ingredients, without yeast. They will help you find your own option for preparing alcoholic drinks from chokeberries at home.
Making rowan wine without yeast is quite quick and easy. To do this, you just need to collect more berries, sugar and be patient. Using the recipe below, you can easily make both semi-sweet and sweet fortified rowan wine at home.
By adding yeast, the process of making delicious wine from chokeberry berries can be significantly accelerated: such an ingredient will significantly improve the fermentation of the berry pulp. The following simple recipe will tell you in detail how to properly prepare a tasty and sweet drink from chokeberry, which will have a slight strength.
Adding cherry leaves to wine gives the drink an amazing aroma. This ingredient does not require special preparation for use and is simply added to the berry pulp. The following video recipe describes step by step how to make homemade wine with cherry leaves correctly and easily.
When preparing wine from chokeberry berries at home with cherry leaves, you need to take into account the rules for adding auxiliary ingredients to the drink. The following simple recipe will help you easily understand the features of quickly preparing strong wine with unique taste and aroma.
The combination of apples and chokeberries allows you to get an amazing homemade wine that will be both sweet and tasty. The simple recipe below with photo tips will help you easily prepare such a drink at home without using yeast. For work, it is better to take sweet, juicy apples that have a pronounced aroma.
There are many options for making delicious chokeberry wine, so before choosing the best one, it is recommended to study the simplest instructions. The following recipe, indicating all the steps and tips from the author, will help you make the best rowan wine with an amazing aroma at home.
The recipe below is a simple and clear hint for all lovers of unusual alcoholic drinks. It describes step by step how you can make an unusual aromatic wine from chokeberry berries.
Tasty and aromatic chokeberry wine, unlike wine and apple drinks, has an unusual aroma and bouquet. It is great for serving with cheeses and goes well with meats and desserts. Preparing such an alcoholic drink from berries does not require any special skills: you just need to strictly follow the proportions indicated in the photo and video recipes and the order of preparing the pulp and adding auxiliary ingredients. For example, you can prepare semi-sweet or fortified rowan wine with cherry leaves or apples. It can also be infused with yeast or made without yeast. Using the instructions above, you can easily find simple and convenient ways to prepare such a drink at home.
