Wine from mountain ash is a pleasant vitamin alcoholic beverage, which is easy to prepare by yourself. Homemade wine made from red or black chokeberry can be served with light desserts , sweet pastries and some other dishes.
Recipe for house wine from black chokeberry
The process of making wine from berries of mountain ash is rather simple. Do not use fruits from trees growing near roads, they can accumulate unsuitable substances. It is necessary that the fruit was ripe, otherwise the wine will wander worse, it is necessary to increase the amount of sugar.
An approximate calculation of the proportion of ingredients:
- fruits of mountain ash - 1 kg;
- sugar (produced in CIS countries) - 50-100 g;
- 0,5-1,5 l of water.
Preparation
With these proportions, the best results are obtained.
The berries are not mine. Contained on their surface, microorganisms will provide wort fermentation, and any inorganic foreign microparticles will settle to the bottom together with yeast after fermentation. Berries in the amount of about 1 kg, we put, for example, in a usual 3-liter bottle. We fall asleep to 50-100 g of sugar and mnem hands or tolkushka. On the neck of the bottle we tie a piece of gauze and wait for three days to start fermentation. Then pour about 1-1.2 liters of water and mix thoroughly so that the sugar dissolves all.
We put the water shutter: roll the jar with a tin lid, punch in the center of the lid a small hole, into which we insert a thin tube (for example, from the dropper fits). The end of the tube inside the jar should barely go inside and in no case touch the surface of the mash even with intensive fermentation. Cling plasticine gaps between the lid and the tube. The other end of the tube is placed in a small jar of water. In the same capacity, you can drop tubules from a few more cans of sour.
Gases formed during fermentation pass through the water gate, which prevents the possibility of initiating acetic fermentation. The general cycle of alcoholic fermentation lasts 40 days, but after 20-30 days we carefully put the bottle on the table, open the lid and strain the wort with a thin hose and filter from gauze to another clean jar. In the remaining cake with a mash, fill up no more than 2-3 glasses of water, shake and squeeze gently. Filter and top up what was squeezed into thick wort.
We roll up the bank and again install the water lock for another 20 days (you can now place the bottles in a cooler place in the basement, on the veranda, on the balcony). After this time, the wine is ready. We pour it (that is, we remove it from yeast) once more with the help of a tube and fill it in clean bottles that can be closed with not too dense plastic caps. Tightness is no longer needed, otherwise the lid will tear off. It is possible to stabilize and increase the strength of wine pour vodka at a rate of 50 ml per liter of wine. The added vodka will stop the residual fermentation. Now it's good to move the bottles of wine to the basement or to the unheated balcony. If the wine is worthy until January - only then it can be rolled up or bottled and cork sealed tightly.
The wine should be rich, strong and sweet.
It seems that you can pleasantly pamper your guests and the home with a pleasant, intoxicating vitamin drink. Particularly zealous in its use, of course, should not be.
Domestic wine from the ordinary red ashberry is cooked exactly the same as from the black chokeberry (see above). The density of the pulp, wateriness and sugar content of the fruits of red and black chokeberry is almost the same, so the calculation of the proportion of ingredients is the same.
It should be noted that increasing the amount of sugar makes wine stronger and sweet. This is, as they say, an amateur.