The recipe for homemade chokeberry wine is simple. How to make chokeberry wine at home using a simple recipe

Chokeberry, or chokeberry, is used mainly for decorative purposes. It is planted in parks, near schools, and in recreation areas. Its berries are edible and have a pleasant sweet-tart taste. She came to us from North America at the end of the 7th, beginning of the 8th century.

The benefits of chokeberry

Chokeberry is not just a beautiful shrub with sweet berries. It has a lot of useful properties and is widely used in folk medicine. I make literally everything from it: syrups, jams, dried berries for further use. This type of rowan has a high iodine content, which helps with diseases of the endocrine system.

Chokeberry products can be used as an additional treatment for diseases such as:

• scarlet fever;
• rheumatism.

Among other things, this berry:

• relieves symptoms of allergic reactions;
• helps with blood clotting disorders;
• Chokeberry is recommended for use by pregnant women - it helps strengthen the immunity of both mother and baby, and also contributes to the healthy development of the embryo;
• Chokeberry berries can be used as an antispasmodic;
• they are able to have a vasodilating effect and stop bleeding;
• Afronia berries help cope with immunodeficiency, improve the functioning of the circulatory system, and help normalize the functioning of the gastrointestinal tract;
• are a good diuretic;
• used as a bile duct.

So why is chokeberry so useful, and why is its range of uses so wide? This is explained quite simply. It's all about its unique composition. Aronia berries contain almost all the vitamins so necessary for humans:

• Kerotin, manganese, vitamins B, A, C, phosphorus.
• Various microelements, including high iodine content, boron, molybdenum.
• Hydrochloric acid, pectin.
• Anthocyanin.

Harm of chokeberry

Sometimes people think that since a berry is healthy, then there will be no harm from it. However, this is completely wrong. If used uncontrolled, it can cause more harm than good. It's worth paying close attention to what berries you eat. They may not be ripe. Or, on the contrary, overripe. Some may deteriorate, wrinkle or rot. Such a product must be immediately selected and discarded. The berries that are suitable for eating are dark in color, hard to the touch and with a shiny skin.

Chokeberry contains a large amount of acid, so people suffering from high acidity should not eat it.

Contraindications for chokeberry

Every medal has a reverse side. It’s the same with chokeberry. Despite all the help it can bring to the body, the damage it can cause is also not small. Therefore, before relying on berries, you should familiarize yourself with the contraindications. Or consult a doctor if you have concerns.

To avoid trouble, remember that people suffering from the following diseases should either stop eating rowan or reduce it to a minimum:

• high and low blood pressure;
• stomach diseases such as ulcers and gastritis;
• thrombosis;
• varicose veins

Chokeberry wine

Chokeberry berries make excellent tinctures, liqueurs and very tasty .

Chokeberry wine is ruby-colored and has a tart taste. Very often, winemakers mix berry juice with another juice to make the taste of the wine softer.

The main and most difficult process is obtaining juice. To squeeze out a sufficient amount without much loss and with minimal time, there are several ways:

In order to make wine you will need ripe, fresh berries. Chokeberry fully ripens towards the end of September.

To make chokeberry wine, you will need:

• the berries themselves (cleaned of stalks and debris, if any) ten kilograms;
• sugar about five kilograms;
• raisins (not washed) one hundred grams;
• two liters of water.

1. Prepare containers for berries in advance. Crush the fruits thoroughly using available means. Place in prepared container.
2. Add one and a half kilograms of sugar. Stir and add raisins. It will help start fermentation and is used as an alternative to yeast. Stir again.
3. Cover the prepared container with gauze and place in a warm place. Every day during the fermentation period, stir the pulp and knock down the foam that forms on top.
4. After stopping the fermentation process of the berries, squeeze the juice out of them. To do this, use a press, a colander, or thick fabric. What do you like best?
5. Pour the juice into a prepared container. Leave it half empty. It is necessary to close it with a water seal. If you don't have one, you can use ordinary medical rubber gloves. Just prick a few fingers with the needle.
6. Add about two to two and a half kilograms of sugar to the pulp you have left and fill it with warm water no higher than thirty degrees. Stir, cover again with gauze and leave for a week. Don't forget to stir. After a week, separate the juice again and add it to the first drained “wine”. Leave it to ferment under a water seal.
7. After another week, pour out half a liter and mix with a kilogram of sugar. Add the resulting syrup to the fermenting wine.

Then the wine ferments for another two months, sometimes a little less. During this period it is necessary to separate it from the sediment. This is done using an ordinary tube. The drained wine is poured into bottles (clean and dry), a water seal is put on them, then they are placed in a cool room (not less than eight, not more than fifteen degrees). The wine ferments there for another six months. If sediment forms in the wine during this period, it must be removed.

The finished wine is poured into bottles and sealed well. It should be stored in a cool place, such as a basement. The shelf life of such wine is up to five years. In terms of strength, it turns out to be about twelve degrees.

Many summer residents consider chokeberry to be a useless plant, the berries of which are unsuitable for winemaking. It's time to debunk this myth. We will look at the best recipe for homemade chokeberry wine, repeatedly tested in practice. The cooking process is not complicated, but in addition to fruits, water and sugar, patience is also required.

First, you need to carefully sort the berries, removing unripe, spoiled, rotten and moldy ones. The taste of the future chokeberry wine largely depends on the thoroughness of sorting the raw materials. Not a single bad berry should get into the drink.

Containers in use must be sterilized with boiling water and dried, especially if they have come into contact with other products, such as milk. Otherwise, there is a risk of infection and spoilage of the wine.

Ingredients:

• ripe chokeberry – 5 kg;
• sugar – 1 kg;
• unwashed raisins – 50 grams (optional);
• water – 1 liter.

Chokeberry wine recipe

1. Preparing rowan. Mash 5-6 kg of chokeberry with clean hands. Each individual berry must be crushed.

You cannot wash rowan berries, because there is wild yeast on the peel, which will cause the juice to ferment. All dirt will then settle at the bottom and will be removed by filtration.

2. Mixing ingredients. Place the crushed rowan into a 10-liter non-metallic container (plastic, glass or enamel).
Add 500 grams of sugar to the chokeberry. I do not recommend making chokeberry wine without sugar, since the natural sugar content of the berries is low (up to 9%), as a result the wine will turn out weak (maximum 5.4 degrees) and will not store well.

To be sure of fermentation, I advise you to add a handful of unwashed raisins, on the surface of which there is also wild wine yeast, to the container with wine. The quality of the drink will not suffer from this. After adding sugar, stir the wort thoroughly until smooth.

Bandage the container with gauze to protect against insects, and place in a warm place (18-25°C) for a week. Stir the juice and pulp (particles of peel and pulp that float to the surface) 3-4 times a day throughout the entire period to prevent mold from appearing on the surface.

3. Juicing. After 3-7 days, the rowan berries will swell and rise to the top. If you immerse your hand in liquid, a characteristic foam will appear. This indicates that it is time to squeeze out the juice.

You need to collect the pulp with your hands and squeeze out the juice. You can use a press, but not a juicer, which will quickly clog. The squeezed pulp should not be thrown away; it will still be needed.

Filter all the resulting juice (remaining in the container and squeezed out of the pulp) through a regular kitchen colander or cheesecloth. You can ignore the small particles that got into the liquid during filtration; we will remove them later. Pour the purified juice into the fermentation container, filling no more than 40% of the volume so that there is room for a new portion of juice, foam and carbon dioxide that will be released during fermentation.

4. Working with pulp. Add 0.5 kg of sugar and 1 liter of warm water (25-30°C) to the squeezed pulp. Mix well so that the liquid rises above the pulp. Cover with a lid and leave for 5 days in a dark place at room temperature.

The pulp must be stirred again every day, drowning the berries that have floated to the surface, otherwise mold will appear.

5. Installation of a water seal. Install a water seal of any design on the jar with the previously obtained juice (you can wear a medical glove with a small hole in one of the fingers), then put it in a dark room with a temperature of 18-27°C for fermentation.

6. Getting a new portion of juice. After settling for a week, carefully strain the pulp through a colander. There is no need to specially press, since you only need high-quality juice, not dregs. The recycled pulp and peel can be thrown away; they have given up all their useful substances and will no longer be needed.

7. Mixing juice. Remove the water seal from the jar with the first portion of juice, use a spoon to remove the foam that has accumulated on the surface, then add the juice obtained at the previous stage. After this, install the water seal back on the fermentation tank.

8. Fermentation. The process lasts 25-50 days. The end of fermentation is indicated by the absence of bubbles from the water seal during the day (the glove has deflated and no longer inflates), sediment has appeared at the bottom, and the wine has become lighter. After this, you will get a young chokeberry wine with a sharp taste, which requires ripening to improve its organoleptic properties. It's time to drain the wine through a straw into another container without touching the sediment.

At this stage, the drink can be sweetened to taste or secured with vodka (40-45% alcohol) in an amount of 2-15% of the wine volume. Hardening promotes storage, but the taste and aroma become harsher.

9. Maturation. Fill the containers to the top with wine, close tightly (if sugar was added for sweetening, it is better to keep it sealed for the first 7-10 days) and transfer to a refrigerator or basement at a temperature of 8-16°C. Leave to ripen for 3-6 months. If sediment appears, filter once every 30-45 days.

The finished chokeberry wine can be bottled and hermetically sealed. If stored in a cellar or refrigerator, the shelf life is 3-5 years. Strength – 10-12% (without artificial fixation).

You and your guests will definitely like this delicious and beautiful wine made from chokeberry juice. Of course, you will have to spend a lot of time preparing it, but the result is worth it. In addition, homemade wine does not contain dyes, preservatives or other chemicals. This means you can enjoy it without harm to your health.

List of ingredients

• chokeberry juice- 6 l
• sugar - 1.5 kg
• water - 3.5 l

Cooking method

Prepare pulp from chokeberry fruits and leave it to ferment in a glass container. Squeeze out the fermented pulp, strain the resulting juice and pour into a bottle. Place the pomace in a bowl of water, assuming that you need to take half the amount of juice and water and leave for a day. Then squeeze again and mix with first-press juice.

Add half the sugar to the juice and leave for 2-3 days. Then add the remaining sugar and fill the bottle with the remaining water. Stir and close the bottle with a cotton stopper. Place in a warm place and leave for 10-12 days. At this time, the wine will ferment quite strongly. After which fermentation will slow down. Let it brew with less fermentation for another 15-20 days.

Drain the wine from the sediment and measure it out. Pour sugar into it at the rate that for every liter of wine, you need to add 150 g of sugar and mix. Leave the wine for another month and you can serve it.

Wine made from chokeberry juice is ready!

The season for making fruit wine is over, but the difficult period of classic winemaking from juicy grape varieties has not yet started. It's time to deviate a little from the planned schedule to make an extraordinary homemade chokeberry wine without yeast for the whole family using one of our simple recipes. Domestic winemakers characterize the finished drink as “high quality” and there are a number of reasons for this. Despite the long and complex preparation, the wine turns out thick, rich and very aromatic. Its tart, deep taste is more “for an amateur” than for the average gourmet. But even this can be easily corrected by combining chokeberry with apples, fresh or frozen berries, and cherry leaves. Next, we’ll talk in detail about the technology and features of preparing the sweet “drink of the Gods.”

High-quality wine from fresh chokeberry at home - a simple recipe with photos

Aronia chokeberry ("chokeberry" popularly) in our area is represented by three popular species. And none of them were previously of interest to local residents as an ingredient for preparing food or drinks. Only in the last few decades has the berry gained popularity in home medicine and cosmetology, and then in cooking. Now chokeberry is a godsend for winemakers. Even the lightest wine from fresh chokeberry, prepared at home according to our simple recipe with photo, turns out to be of high quality, thick, extractive, with a bright ruby ​​color and a powerful aroma of autumn berries.

Necessary ingredients for high-quality homemade wine from fresh chokeberries

• chokeberry - 12 kg
• granulated sugar - 7 tbsp.
• well water - 1 l

Step-by-step preparation of wine from fresh chokeberries at home

Collect 10-12 kg of ripe chokeberry. Remove the berries from the stems and leave them unwashed to preserve the yeast bacteria on the surface of the skin. Prepare the optimal vessel to begin the process.

On a note! The container for the first stage should be made of stainless steel or enameled metal (without cracks). Plastic, copper and aluminum utensils are not suitable for winemaking.

Having chosen a container, start kneading the chokeberry. Carefully crush each berry with your hands. Lazy people can use a potato masher, meat grinder or other kitchen device.

Pour granulated sugar into the crushed berries in the proportion of 1 tbsp. for 2 kg chokeberry. To get a tart-sour drink, reduce the amount of sweetener; for a sweet dessert wine, increase the amount of sugar. But remember, excessive sweetness cannot be avoided, unlike its lack.

Mix the berry mixture with sugar thoroughly, feel free to dip your hand deeper into the bowl. Then cover the vessel with a lid and leave in a dark place at a temperature no higher than 25C for 7-13 days. Mix the juice with the pulp once a day or two to prevent mold from forming.

After a week or a week and a half, lift the container with the workpiece back and work hard with your hands, catching and squeezing the pulp from the juice. Leave the dry cake, it will be useful in further stages. Strain the juice through a kitchen sieve. Don’t worry about the purity of the liquid: any fines that slip through the holes will not harm the further winemaking process.

Pour all the resulting juice into two five-liter glass bottles. Considering that 12 kg of chokeberry are taken as a basis, this dish should be enough.

It's time to give the squeezed pulp a second life. To do this, fill the berry cake with a liter of well or bottled water and add one glass of sugar. Mix the mixture thoroughly and press the pulp to the bottom so that the liquid rises to the top. Cover the vessel with a lid and leave again for 1-1.5 weeks at +18C - +25C.

Protect previously squeezed and strained juice, poured into glass jars, from unnecessary contact with air. To do this, put lids with water seals on the bottles, and lower the ends of the tubes into a jar of clean water. Leave the juice for further fermentation in a cool place with a temperature not lower than +18C, but not higher than +25C.

Return back to the waterlogged pulp. Don't forget to stir it every day or once every two days. After 7-13 days, repeat the previously known process: squeeze out the pulp, strain the resulting juice through a sieve. This time you can throw away the cake; it will not survive a third fermentation.

It's time to get your first batch of juice. Remove the hydraulic seals from the bottles and carefully, using a small sieve, remove foam and any small debris from the surface of the liquid.

Drain the first and second batches of chokeberry juice in one huge bowl, and then divide into two 5-liter glass bottles. Return the water seals to their place and place the vessels at the desired temperature conditions for the next 7-12 days.

On a note! The longer and thinner the stream when pouring, the better the drink will be enriched with oxygen and become “more valuable”.

Wine filtration can be done not too often - once every 3-4 weeks. But there is another, important and necessary procedure that promotes the active functioning of alcoholic yeast. This is a kind of “feeding”. Add 8-10 drops of an aqueous solution of ammonium chloride (ammonia) to the entire volume of the drink after a month of seething. Continue this session once every 2 weeks.

2 months after the start of the winemaking process, the drink itself will begin to lighten. But this is not at all a reason to stop removing it from the sediment. Now filtration can be carried out every two weeks to eliminate all the “used” bacteria that have settled on the bottom of the bottle.

A clear lightening of the wine is a sign of approaching completion. Now the liquid in bottles is, although still young, wine! Now is the time to take a sample so you can correct any taste defects. The young drink should be slightly sour, but not too sour.

If the acidity seems excessive to you, sweeten the wine. To do this, place the required amount of sugar in a sterile gauze bag and hang it just below the liquid level with a thread to the neck of the bottle. Put the water seal back on. Remove the bag only when the sugar has completely dissolved.

Pour the finished high-quality wine from fresh chokeberry at home (according to a simple recipe with photos) into bottles and close with lids. And only after the effects of fermentation have completely disappeared, replace the usual lids with tight sealed plugs.

Fragrant chokeberry wine at home: a simple recipe with video

Despite the full details of the previous recipe for aromatic homemade wine from ripe chokeberry, we recommend watching the detailed video instructions. After all, experts say that it is better to see the winemaking process once than to hear about it several times. There are a number of small details and nuances that are noticeable only by visual observation. And if you have already decided to make real aromatic wine from chokeberry at home, you absolutely need a simple recipe with a video.

Homemade fortified wine from blueberries and chokeberries - recipe without yeast

In general, the recipe for making fortified wine from berries (blueberries, currants, blackberries and chokeberries) without yeast is no more complicated than the recipe for other fruit and berry drinks at home. And in our case it’s even simpler. The next lesson is devoted to the quick and simple preparation of not classic wine, but real rowan liqueur. This process does not require any heroism, and the finished drink turns out surprisingly aromatic, strong, deep and rich.

Necessary ingredients for fortified blueberry and chokeberry wine without yeast

• chokeberry - 1 kg
• blueberries – 1 kg
• sugar - 1 kg
• gin (or other alcohol of identical strength) - 2 l

Step-by-step preparation of fortified berry wine from blueberries and chokeberries at home without yeast

Collect or buy one kilogram of blueberries and chokeberries. Remove any leaves and stems, but leave the berries unwashed.

Using a wide funnel, pour the harvest into one large glass jar. Please note: berries should occupy no more than 1/3 of the vessel. Since the recipe also includes sugar and alcohol filling.

Using the same funnel, add the required amount of sugar (1:2) to the mixture of blueberries and chokeberries. This way the drink will not be too sweet, with tart notes and light sourness. If you want to make a sweet, "sticky" liqueur, increase the amount of sweetener.

It's time to pour half of the gin into the jar. Such a drink, even if it is not of the highest quality, will do an excellent job as one of the components of the liqueur.

On a note! It is very important that 1/4 - 1/5 of the free space remains in the vessel. Otherwise, further shaking of the bottle will not make any sense.

After pouring all the necessary liquid ingredients, seal the container tightly. Take the jar with both hands and shake well so that the sugar is evenly distributed throughout the vessel.

Place the container in a cool place without strong odors for a week. Shake the container every day. Then, for two months, drain the jar 1-2 times a week.

By the New Year holidays, fortified wine from blueberries and chokeberries at home according to a recipe without yeast will be completely ready for use. Strain the drink through a layer of gauze and pour into small glass bottles.

How to make delicious wine from chokeberry with cherry leaves

Chokeberry wines are valued not only for their wonderful aroma and rich tart taste, but also for their benefits to the body. After all, chokeberry itself is filled with vitamins and beta-carotenes, fructose, tannins and pectin, macro- and microelements, including iron, copper, boron, fluorine, molybdenum, etc. This means that a drink based on such an amazing berry turns out to be completely harmless (in moderate doses) and even medicinal. Let's find out how to make delicious wine from chokeberry with cherry leaves.

Necessary ingredients for delicious rowan wine with cherry leaves

• chokeberry - 1 tbsp.
• cherry tree leaves - 100 g
• vodka – 500 ml
• water - 1 l
• sugar - 1 tbsp.
• citric acid - 1 tsp.

Step-by-step preparation of homemade chokeberry wine with cherry leaves

Wine from frozen chokeberries and apples at home: video recipe

If everything is already clear with the proportions and utensils for winemaking, then the selection of high-quality raw materials for wine from frozen chokeberries and apples at home is still in question. It's time to discuss it:

• firstly, the berries must be ripe (picked after the first autumn frosts) and healthy;
• secondly, any damaged, wrinkled or spotted specimens should definitely be thrown away;
• thirdly, the chokeberry should not be washed at the time of starting to make wine (you should not collect rowan after heavy rain);
• fourthly, even apples to be added to berry wine must be correct: ripe, juicy, with a rich sweet and sour taste and slight tartness;
• fifthly, if the recipe contains water, it must be bottled, pump room or well.

Other details of making wine from frozen chokeberries and apples at home in video recipes:

Making chokeberry wine at home is somewhat troublesome, but very enjoyable. Thanks to simple, detailed recipes for making a drink from berries, apples and cherry leaves without yeast, you can enjoy the amazing processes of winemaking without being distracted by mistakes and rework.

Post Views: 10

Many gardeners grow chokeberry, which in our country is most often called chokeberry, as an ornamental shrub. An unpretentious winter-hardy plant, which is characterized by early fruiting, not only decorates the garden, but also gives people the opportunity to improve their health. After all, the berries contain many vitamins (A, B, C, E, PP), microelements (boron, molybdenum, iodine, fluorine, iron, manganese, copper). Consumption of chokeberry has a beneficial effect on the condition of blood vessels, reduces high blood pressure, and increases the level of immunity.

Chokeberry berries are sweet and sour, tart, black, about 7 mm in diameter, ripen in late August - early September. Aronia is used to make jellies and mousses, dried for making tea, preparing fillings for pies, and making compotes. Homemade dessert wine is also produced from the berries - aromatic, moderately tart, pleasant sweet and sour in taste, dark burgundy in color. The strength of the drink varies between 10-12%. Dry wine from chokeberry is too sour (the sugar content of the berries is no more than 10%), and the strength of the drink will be low. But not everyone likes sweet wine.

How to prepare chokeberry?

The whitish coating that is present on the berries does not need to be washed off. Otherwise, the yeast that lives on the berry skin will die. True, if the rowan was frozen, you will have to add wine yeast or unwashed raisins, otherwise the wine will not ferment. By the way, raisins are often added to wine even from fresh chokeberries so that fermentation occurs actively.

By the way, only the chokeberry itself should be unwashed during the winemaking process. The fermentation container should be thoroughly washed, doused with boiling water and dried. Also important is the cleanliness of your hands, spoons for mixing the wort, sieve, (gauze), and tube through which the wine will be poured from the sediment. It is advisable to choose dishes made of glass, stainless steel or with an intact enamel coating for fermentation. Sometimes, in the absence of one, plastic containers are used, but this can negatively affect the taste and aromatic qualities of the wine. Containers made of aluminum or copper are absolutely not suitable for winemaking due to their tendency to oxidize.

Chokeberry wine recipe

Ingredients

• Berries – 10 kg;
• Sugar – 2 kg;
• Water – 2 l;
• Raisins – 100 g.

Cooking process

1. Sort out the chokeberry berries, mash them unwashed (with your hands, a wooden masher, using an electric meat grinder), place in a container of a suitable size;
2. Add half of the prepared sugar (1 kg) and all the raisins (unwashed) to the berry mass. Mix the contents of the container thoroughly until the sugar dissolves;
3. Close the container with the wort with a lid or bandage it with gauze. Take the container to a warm place (about 18-25 degrees) for a period of 3 to 10 days. You will need to periodically (twice or three times a day) stir the contents of the container with your hand or a wooden spoon to prevent the wort from becoming moldy;
4. When the berries swell and are on the surface, and strong foam appears when stirring, it’s time to start filtering the chokeberry wort. The timing varies from 3 to 10 days depending on the room temperature and the degree of fermentation activity. So, squeeze out the pulp (the pulp and skin of the chokeberry that floated to the surface). There is no need to throw it away at this stage. Filter chokeberry juice through cheesecloth and pour into a fermentation container. Put a water seal or a punctured medical glove on the neck and take the container to a warm room;
5. Add a kilo of sugar and water at room temperature to the remaining squeezed pulp, mix well. Take it into a warm place, having previously covered the container with a lid or tied it with gauze with the next portion of wort. Wait 5-7 days, stirring occasionally. Strain the wort, then discard the pulp;
6. Remove the water seal (glove) from the container where the chokeberry juice ferments. Use a spoon to sting the foam and pour in a new portion of wort. Put the water seal (glove) back on and leave to ferment for 20 to 60 days;
7. The following facts indicate the readiness of the wine: the appearance of sediment, the wine becoming lighter, the absence of bubbles from the water seal or the fall of the glove. When all these signs manifest themselves, it is time to remove the wine from the sediment through a thin tube;
8. The resulting wine does not taste as good, so it is better to let it mature. To do this, pour the filtered drink into a container of suitable volume to fill it and take it to a cool place (for example, a cellar) for 3-6 months. As sediment appears, you will need to pour the wine into another container, otherwise the wine will be bitter;
9. Pour ripe black rowan wine into suitable bottles and store in a basement, refrigerator or cellar for about 5 years.

Recipe for wine from frozen chokeberries

Ingredients

• Frozen chokeberry – 5 kg;
• Sugar – 2.5 kg;
• Water – 3 l;
• Raisins – 200-250 g.

Cooking process

1. Thaw chokeberry berries. Squeeze out the juice, pour it into the fermentation container, and dispose of the pulp;
2. Add the remaining ingredients to the juice, stir;
3. Place a water seal on the neck of the container (or put on a glove). Keep in a warm place for 1-2 months;
4. When fermentation is complete (sediment appears, the wine becomes lighter, the glove deflates, and the gurgling from the water seal stops), drain the wine from the sediment;
5. Pour young wine from chokeberries into a container to the top, transfer to a cool place for at least 3 months. Filter the wine until sediment stops forming.