You will need
- To make the wine starter: - 2 glasses of berries (raspberries, currants, rose hips, etc.); - 2 tbsp Sahara; - 0.5 l of cold water; - glass jar, gauze. For the preparation of wine from aronia: - 3 kg of berries; - 2 kg of sugar; - 3 l of water; - a large bottle; - a device with a water lock; - a blender or pusher; - gauze; - pan.
First prepare the wine leaven . Put unwashed berries in a jar, pour sugar , fill with cold with water , tie a four-layer neck with gauze and put in a warm place. Stir the yeast periodically during fermentation, after 3 days it can be used for preparations wine.
Peel Aronia mountain ash from the leaves and twigs, wash and chop with a blender or crush with a normal crush. Place them in a large saucepan, add wine starter or wine yeast.
Make a syrup: boil water, pour sugar into it and let it boil. Chill the finished syrup and pour into the crushed berries
Fold the clean cheesecloth into four layers and tie a bowl of berries. Put it in a warm place for 8 days for fast fermentation. Stir the wort 2-3 times a day for oxygen.
After 8 days, strain the wort. A fine sieve or gauze can be used for this. Squeeze out the remaining rowan berries.
Drain the wort into the prepared bottle, close it with a lid with a water seal. Place the bottle in a cool, dark place for about a month. Recommended room temperature for slow fermentation is 20 ° C.
Gently shake the bottle while fermenting. When it stops, pour the wine from the mountain ash into bottles, close them and leave to stand for about 2-3 months. The resulting drink will have a strength of about 6-8 degrees.