How to make homemade wine from chokeberry at home
Throughout the world, farmers areuse every berry grown on their plantations, any ripe fruit, and a huge number of Russian gardeners and dacha farmers are neglected even by what has grown without their participation. Coming to the country house to close the season, just look around. We are almost sure that on your or neighbor's plots splendidly diluting the autumn foliage, the juicy clusters of the aronia blackberry hang.
Believe that this is our northern grapes,Russian wine berry. It is simply criminal to not collect it in the period of autumn country idleness. Some of the crop can be entrusted to women who will make of it a wonderful, necessary and very useful for the whole family syrup from chokeberry or delicious cherry jam from black-cherry, but all other berries, and their number depends only on your diligence and the charge of optimism, you can put in the real deal.
Tinctures and liqueurs from black chokeberry are alsonot bad, but the true hobby of a real man from ancient times is winemaking. Nothing is as sacred as the secrets of making wine at home. If you are not too lazy after the first frosts to gather several buckets of tart and juicy berries in the neighboring areas, we are ready to give you some initial tips.
Home made wine from chryotripki
Aronia contains enough sugars for fermentation and alcohol formation, so it's quite easy to work with it.
Recipe 1. First you need to get juice from the berries. Any types of juicers are suitable, and the most non-sluggish can use an ordinary meat grinder with a nozzle. Believe me, the manual process of obtaining raw materials is fascinating. The resulting cake can be discarded, but the amount of sugars and trace elements that remain in it should keep you from this rash act.
We have a lot of pressing, so we take a largeenameled pot, drop them in there and pour a small amount of water: 100 ml per 1 kg of scrap. The mixture is heated to 70 ° C, then gently squeeze the secondary juice. In this case, you will choose almost pure raw materials, which will free you from many subsequent cleaning procedures.
After that, 1 liter of juice obtained is taken 400ml of water and 250 g of sugar, the wort is thoroughly mixed at room temperature and poured into prepared dishes (jars, bottles) and clogged with lids or cotton plugs. To accelerate the process of fermentation, you can add 30 g of yeast per 1 liter of prepared house wine from chokeberry.
Near the end of intense fermentation,Ensure the release of carbon dioxide from the tank or provide additional gas to the gaseous products. Suitable simplest and familiar rubber gloves, tightly fixed on the neck of the cans. But it is better to secure the production process by making the simplest hydraulic shutter from a plastic tube, jars with water and a piece of plasticine, for example, as shown in the diagram.
The selection of such wine from black cherry inhome conditions usually last 3-4 weeks, after which the beverage is clarified, and a characteristic precipitate forms on the bottom of the dishes. Now we must carefully express the finished wine, pour it on the bottles and give a rest for 2 months.
Recipe 2. This is quite labor-intensive in terms ofintermediate procedures, the method is ultimately the most effective, exciting and "tasty". Black cherry should be crushed in a suitable container (hands or tolkushka) and just fill it with sugar at the rate of 0,5 - 1 glass per 1 kg of berries.
The choice of proportions allows you to change the dessertproperties of the future house wine from chokeberry. The resulting mixture is transferred to a sterile bottle of the required size, so that the juice obtained does not take more than 2/3 of the volume, and put it for 7-10 days in a dry, warm place. Dishes with a wine base should be stirred at least once a day (shake).
At the end of the fermentation process, the berries will float upward,and a characteristic foam will appear on the surface of the wort. It's time to strain the wort from the pulp into a separate glassware for further fermentation. You can do this through a colander and gauze, but do not throw away the squeezes. Mezza will be the basis for quality home-made wine from black cherry, changing its taste qualities.
Therefore, fill it with water at a rate of 200 g per 1 kgof the initial weight of berries of aronia, add 50 g of sugar, close the lid and leave for a week in a warm place, without forgetting to regularly mix. We return to the juice that has been squeezed out by us, the main component of the wine from the black cherry.
The dishes we put it in shouldtightly clogged, preventing the penetration of oxygen. In the period of intense "walking", the carbon dioxide pressure can be compensated with a simple rubber glove tightly fixed to the neck of the jar, but it is better to immediately make a water seal according to the scheme shown above.
After the ripening of the pulp from the second fraction,squeeze out the juice from it and add it to the main volume of wine, simply put, we mix everything in one container that we managed to squeeze out from the wine-harvested ashberry. Further, the domestic wine from the black cherry plays under the hydraulic seal until the fermentation ends (under regular control), filtered, bottled and sent to storage in a cool place. At the outlet, you have a beautiful, slightly tart drink of beautiful ruby color.
Author: Katerina Sergeenko
