Wine is the perfect complement to a romantic dinner, business lunch, or even a small party. This noble alcoholic drink is popular in all walks of life. Wine is prepared from a wide variety of products: plums, cherries, pears,
apples and even mountain ash. By the way, such a drink has not only unique taste and amazing astringent aroma. Rowan wines made at home are also very healthy.
The quality of the drink depends on the variety of berries. The most successful wine is obtained from the mountain ash Nevezhinsky. It is very tasty and does not have the usual bitterness. Wine from red-fruited mountain ash, which grows everywhere with us, will be too tart due to the high content of special tannins in it. However, over time, bitterness disappears. Therefore, in this case, a special role is played by the aging of alcohol. If you use ordinary berries to make wine from mountain ash, it is recommended to collect them after the first frost has hit. This will remove excess bitterness from the berries.
No less tasty wines are obtained from Liqueur, Pomegranate mountain ash, as well as varieties called Burka. All of them have a common classification - Michurinsky. In addition, connoisseurs of alcoholic beverages claim that excellent wines of liquor and dessert type come from vat, aronia and Moravian mountain ash. All of them have different palettes of taste. Wine from black chokeberry is distinguished by a noble dark color and a softer velvety aroma. Such berries themselves are already sweet, so do not be afraid of the appearance of the usual bitterness.
From an ordinary mountain ash , the wine is obtained in an original orange hue. Pomegranate will indulge special connoisseurs with rich fruit color. But the wines from the mountain ash of the variety Burka are obtained a shade of raspberry. In addition, such a drink differs in density and almost complete absence of bitterness. This applies even to young wine. However, a drink from some varieties of mountain ash may not be acidic enough. This flaw is easy to fix. Many experts recommend mixing wine from mountain ash with other more acidic varieties of alcohol. For example, with plum wine.
Moravian mountain ash gives the wine a noble golden hue. However, it is grown mainly in the southern regions of the country, since the trees do not tolerate cold. Wines from mountain ash of Moravian have a pleasant dessert taste and delicate aroma. Experts observe the almost complete absence of classical bitterness, which is also very much appreciated.
To make wine from mountain ash at home, ripe frosted berries must first be doused with boiling water. Then they are transferred to a container with cold water. The cooled berries must be thoroughly kneaded by hands and mixed with sugar at the rate of 1 kg per 10 kg of mountain ash. The container is left in a dark place for further fermentation. To prevent mold, the contents need to be shaken from time to time. After about a week, the mountain ash wine should be carefully filtered and poured into a bottle. But the remaining pulp is not thrown away. It is also covered with sugar, water (1 l) is added and the second portion of rowan juice is expected to form. After a week, it is poured into a container with the main drink. The liquid is left to ferment for about another 7 days. The wine must be filtered regularly. The final drink should be transparent. This sort of alcohol wanders until the tartar is completely dissolved .