Wine from chokeberry: 3 recipes at home
The harvest of chokeberry is almost always predictable - a lot. Because of this, most gardeners and just economic people want to make something from it, for example, wine.
It is important to remember that you should not pick chokeberries near roads with heavy traffic, as the years will give all the worst that they have collected during the flowering and ripening period to your wine.
Also made from chokeberry: liqueurs, tinctures, liqueurs
Wine from chokeberry without water
Ingredients
For 1 liter of chokeberry juice - 450 g of sugar
The method of preparation
Squeeze the juice from fresh chokeberry in the desired amount.
For each liter of juice, add 150 g of sugar, mix and pour into a bottle, filling it 3/4 of the volume.
Cover the neck of the bottle with cheesecloth and put it to fermentation.
After 3-4 days, when rapid fermentation begins, add the same amount of sugar (150 g per 1 liter), and close the bottle with a cork made of gauze or cotton wool so that carbon dioxide can evaporate.
Put the bottle in a warm room, where fermentation will be vigorous for 10 days, and weak for the next 20 days.
During this period, a young wine with a tart flavor is formed. Carefully drain it without sediment, add more sugar (150 g per 1 liter of young wine), cork it, and leave it to ripen completely at 6-8 °C.
After that, filter the wine, bottle and cork it.
Chokeberry wine with water and sourdough starter
Ingredients
Chokeberry berries - 3 kg
Sugar - 2 kg
Water - 3 liters
For the leaven: 2 cups of a mixture of raspberries, strawberries and rose hips, 2 tbsp. spoons of sugar, 1/2 cup of water
The method of preparation
Prepare a starter with wild yeast: put fresh unwashed raspberries and strawberries together with rose hips in a jar, sprinkle with sugar, lightly crush, pour water, tie the neck of the jar with cheesecloth and set aside for fermentation. Stir the mass periodically. After 3 days, the leaven will ferment actively and can be used to make wine.
Grind or crush the prepared rowan berries, transfer the resulting mass to a large jar (not a bottle) or bucket, add the starter and cooled syrup, prepared in advance from sugar and water.
Cover the wort container with 4 layers of cheesecloth, tie it tightly and leave it to ferment.
At this time, stir the wort 2-3 times a day with a wooden spoon or stick, as the pulp floats to the surface and forms a crust that prevents oxygen from entering.
After 8 days, strain the wort through cheesecloth in 4 layers, and squeeze out the pulp.
Pour the resulting liquid into a five-liter bottle, close with a fermentation cork, and put it in a cool (no higher than 20 °C) dark place.
After 2 days, "quiet" fermentation will begin. After that, the bottle should be gently shaken from time to time.
After 40 days, when fermentation stops, the wine should be drained from the sediment with a tube, then filtered, bottled and corked.
The wine will be ready in 2-3 months.
Chokeberry wine with cherry notes
The method of preparation
Put clean cherry leaves in 3-4 layers on the bottom of the enameled saucepan, put the prepared berries of the black chokeberry vine on it and pour water over everything so that the berries are barely covered with it.
Cover the pot with a lid, put it on the fire, bring its contents to a boil and cook over low heat for 10 minutes.
Then remove the pan from the heat and leave to infuse. After 8-10 hours, put it back on the fire, cook for 10 minutes and let it cool. Strain the cooled infusion through a colander and pour into a jar or bottle, filling it no more than 2/3.
Be sure to measure the volume of the infusion (wort).
Then pour sugar into the bottle at the rate of: 1 cup of sugar per 1 liter of wort.
Tie the neck of the bottle with gauze or cloth and put it in a warm, sunny place for fermentation.
After a week, pour sugar into the bottle, at the rate of 1/2 cup per 1 liter of wort.
Then after another week, add 1/2 cup for each liter of wort.
After another week, add 1 cup of sugar for each liter (calculate the volume of wort by the initial measurement).
If desired, the amount of sugar can be reduced, in which case the bottle will need to be closed with a fermentation stopper, a water seal and a pierced glove.
A week after the last addition of sugar, strain the wine through cheesecloth in 4-5 layers, bottle, cork and store in a cool place.
Update: 22.07.2018
Category: Wine and Vermouth