Fans of sweet and sour, slightly tart drinks will certainly appreciate the wine from apples and chokeberry. The finished product has a tremendous taste, bright color and maintains transparency, and thanks to apples, the natural acid and astringency of the black cherry tree is noticeably smoothed.
Wine from apples with black chokeberry - recipe
Ingredients:
- ashberry-blackberry - 1,8 kg;
- apples - 920 g;
- sugar - 2,7 kg;
- water - 4.6 liters.
Preparation
Preparation of wine from apples and chokeberry begins with the preparation of the fruits used. Remove the washed apples into cubes and mix in a glass bottle with the black cherry. Pour all the third sugar and fill it with water so that the contents of the bottle fill the container by 2/3. Cover the neck of the container with gauze and leave everything to wander for a week. During the entire fermentation period, the wine will require constant attention, expressed in daily mixing. After a week, add another kilogram of sugar, continue daily mixing. On the third week, pour the remaining sugar and mix again. Put the wine under the bolt or wrap the neck of the bottle with a punctured rubber glove. Leave the drink to wander for a month. At the end of the fermentation process, the wine is gently poured into another bottle through a hose, bottled and left for another 2-3 months before consumption.
Recipe for wine from apples and chokeberry
To extract the maximum of aroma, taste and color from the berries, it is desirable to grind them before mixing with the fruit. To taste the drink came out complex, try to diversify the base with pieces of pears. They will additionally add guilt of sweetness.
Ingredients:
- sugar - 2,8 kg;
- apples - 620 g;
- pears - 620 g;
- chokeberry - 2.2 kg.
Preparation
After removing the core from pears and apples, divide the fruits into small pieces and put them in a bottle. Berries can be blended with a blender, or you can just mash it up. The resulting gruel mix with the fruit and sprinkle the third sugar. Fill the fruit and berry mixture with water, filling with a liquid of 2/3 capacity. The contents of the container should be stirred daily for the first two weeks, and the remaining portion of sugar is divided in half and added after every 7 days. After you can install a hydraulic seal on the tank and wait until the fermentation ends. Ready-made homemade wine from apples and pears is removed from the sediment and left in a cool, bottled, for 2-3 months.