Wine from red mountain ash: 2 recipes at home
It is believed that red mountain ash wine is not the best in terms of its organoleptic properties, but many people are looking for this recipe. Therefore, Vzboltai decided to share a couple of canonical step-by-step recipes that will definitely help you prepare this wine at a decent level at home.
They also make it from rowan: liqueur, tincture
Tips before you start
Use only fresh apple juice. Juice from the store will not do.
Do not store rowan wine for more than 2 years.
It is advisable to use frozen mountain ash.
If the must is too thick, add a little water.
Remove the wine from the lees in a timely manner.
Classic red rowan wine
Ingredients
Ripe mountain ash - 10 kg
Water - 4 liters
Sugar - 2-3 kg
Raisins (unwashed fresh crushed grapes) - 100-150 g
Method of preparation
Put the peeled mountain ash in a saucepan and pour boiling water over it. After 20 minutes, drain the water and scald the berries again with boiling water. After 30 minutes, drain again.
Red mountain ash contains a lot of tannins that make wine tart. Heat treatment partially eliminates this disadvantage.
Now you need to crush our berries in any way possible, but do not do it with a mixer, otherwise the seeds can give unnecessary bitterness to the drink.
Squeeze the juice from the resulting mass through a filter (any dense, clean cloth or cheesecloth in 4 layers will do).
Put the squeezed pulp into an enamel saucepan with a wide neck or a plastic bucket, add hot (70-80°C) water, mix well, leave for 4-5 hours until the wort cools to room temperature.
Now pour in the squeezed juice and half the sugar (1.5-2 kg), two handfuls of raisins or fresh unwashed crushed grapes. Raisins are needed to activate fermentation with wild yeast.
Mix the contents of the container well, tie the neck with gauze (to prevent insects from getting in) and put it in a dark place with a temperature of 18-25°C for 2-3 days. Stir once a day.
If signs of fermentation appear (foam, hissing, sour odor), filter the wort through a filter.
Mix the fermented juice with the remaining sugar, pour into a fermentation container, install a water seal or a medical glove with a hole in the neck. Fill the bottle to 2/3 of the volume, leaving room for foam and carbon dioxide.Transfer the container to a dark, warm (18-28°C) place and leave for several weeks.
At the end of fermentation (the water seal does not allow bubbles for 1-2 days, the glove is deflated, sediment appears at the bottom, and the wine brightens), pour young red rowan wine from the sediment through a thin tube into a clean container.
Taste, add sugar for sweetness if desired, or fix with vodka (alcohol) in the amount of 3-15% of the volume.
Close the bottle with a tight lid (if you added sugar, put the bottle under a water seal) and transfer it to a cool place with a temperature of 5-16°C for 3-4 months.
After that, drain the finished wine once again from the sediment, bottle it and close it tightly with corks. Store in the basement or refrigerator.
Recipe with apple juice
Ingredients
Red mountain ash - 3 kg
Water - 5 liters
Fresh apple juice - 3 liters
Sugar - 2-3 kg
Raisins (crushed unwashed grapes) - 50-100 g
The method of preparation
Prepare the rowan as in the previous recipe.
In an enameled saucepan or plastic bucket, mix the rowan pulp, warm (18-29°C) water, half the sugar and apple juice. Add raisins (fresh grapes), then mix well.
Transfer the container to a dark place with a temperature of 18-25°C for 2-3 days. Cover the neck with a cloth or cheesecloth.
When foam, hissing and a characteristic fermentation smell appear, filter the wort through cheesecloth.
Then pour the juice into the fermentation container, add the second portion of sugar and install a water seal or a pierced medical glove. Leave 25% of the volume of the container free.
Place the bottle in a dark place with a temperature of 18-28°C.
After 25-40 days, the water seal will stop bubbling (the glove will fall off), the wine will brighten, and sediment will appear at the bottom.
Pour the wine from the sediment into another clean vessel, tightly close the vessel with a cork (replace the water seal) and place it in a dark room with a temperature of 10-16°C for 2-3 months. Optionally, you can add sugar or fix it with vodka.
Pour the lingonberry wine into storage bottles and seal tightly. The drink can be stored in a cool, dark place for several years.
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Update: 02.08.2018
Category: Wine and Vermouth