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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

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 it in dark place at a temperature not 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 caps with water seals on the bottles, and lower the ends of the tubes into a jar with 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.
At first, remove the foam from the liquid (once every 5-7 days). But after 2 weeks, begin periodic filtration. To do this, use a thin flexible tube and additional glass bottles. Try to drain the wine each time without touching the sediment on the bottom of the jar.

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

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.

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

Remove the rowan berries from the branches, rinse carefully and place in a saucepan. Also rinse the cherry leaves and add them to the bowl with the chokeberry.
Pour water over the ingredients, bring to a boil and simmer for 15 minutes. Then cool the broth, strain on a fine sieve, squeeze out the leaves and return the liquid back to the pan.
Boil the decoction with sugar and citric acid for 15-20 minutes over low heat. Avoid excessive bubbling of the liquid.
After a third of an hour, remove the vessel from the stove, cool and filter the broth. Add the required amount of vodka to the base and mix well.
After 8-12 hours, delicious chokeberry wine with cherry leaves can be poured into decanters and tasted.

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.

It's no secret that alcoholic drinks homemade ones are much tastier and healthier than those made in production. After reading today's publication, you will learn more than one recipe for liqueur from

These berries contain a large number of tannins, so they have a tart taste. To make them suitable for further use, it is recommended to collect them after the first autumn frosts. If the berries are picked earlier, it is advisable to keep them in the refrigerator for a couple of days. Thanks to this preparation, you will get a tart and tasty

It is important to select high-quality and ripe berries. Before starting cooking, the fruits are carefully sorted, removing unripe or spoiled rowan berries, and cleaned of any remaining leaves. Do not forget that they do not tolerate prolonged soaking.

First option: list of ingredients

Since almost all homemade drinks are prepared to taste, this recipe does not clearly indicate the quantities of ingredients. In order for you to get a truly healthy chokeberry liqueur with cherry leaf, you should have at your disposal:

Liter of purified water.
450-750 milliliters of vodka.
Three glasses of chokeberry.
350-500 grams of granulated sugar.
50-70 pieces of cherry leaves.
A tablespoon of citric acid.

Sequencing

To get a fragrant liqueur from chokeberry with cherry leaf, the rowan is first washed under cool running water, placed in a saucepan and kneaded thoroughly with a spoon. After the berries release their juice, add chilled water and crush them a little more.

To make the future drink more aromatic and rich in flavor, pre-washed cherry leaves are placed in a container with berries and left for half an hour. After thirty minutes, the saucepan is placed on the stove and slightly heated, but not boiled.

After this, the contents of the dish are filtered through gauze folded in several layers and citric acid and granulated sugar are added. Then the container is placed on the stove and brought to a boil. After the pan is removed from the heat, vodka is poured into it.

Another liqueur recipe: a set of products

This version of the drink is liked by everyone without exception. It has a rich amber hue and an indescribable aroma. To prepare it, your kitchen must have:

500 milliliters of water.
Half a kilogram of chokeberry.
500 milliliters of cognac.
Half a kilogram of granulated sugar.
One whole lemon.
150-200 cherry leaves.

Cooking technology

Pre-stemmed berries are washed in cold running water and dried. In order for you to get a truly healthy and aromatic liqueur from chokeberry with cherry leaf, you must strictly follow the recommended proportions of components.

The rowan is placed in a clean pan and filled with water. The leaves are sent to the same container and cooked all together over low heat for a quarter of an hour. It is important to constantly stir the contents of the dish. After this time, remove the pan from the stove and cool. To make the liqueur you prepared from chokeberry and cherry leaves not only healthy, but also tasty, filter it through several layers of gauze. The sediment remaining there can be thrown into the trash without regret.

Place the pan with the strained liquid on the stove, add granulated sugar and bring to a boil. After this, squeeze the juice of one lemon into it and remove from the heat. Cognac is added to the cooled drink, bottled and left to steep for a month.

Alternative option

The chokeberry liqueur with cherry leaves prepared according to this recipe has a delightful taste and aroma. To make this homemade drink, you need to stock up on all the necessary ingredients in advance. Your kitchen should have:

33 raspberry, cherry and blackcurrant leaves each.
One glass of chokeberry.
Half a liter of vodka.
A glass of granulated sugar.
A teaspoon of citric acid.

Pre-washed berries and leaves are placed in large saucepan, pour eight hundred milliliters of water, cover with a lid and place on the stove. The mixture is brought to a boil and cooked over low heat for half an hour.

After thirty minutes, the resulting drink is cooled and filtered through a colander. The leafy berry mass remaining on the sieve is lightly squeezed out with a tablespoon and thrown into the trash. Granulated sugar and citric acid are added to the resulting incredibly aromatic ruby liquid. After this, the container filled with the almost finished drink is placed on the stove and the heat is turned on low. The contents of the pan are heated until the bulk components are completely dissolved.

After this, half a liter of vodka is poured into the still warm broth. If necessary, the last ingredient can be replaced with a self-made mixture consisting of one glass of alcohol and three hundred milliliters of purified water. Now the drink is completely ready to drink.

Chokeberry liqueur without vodka

It should be noted that this is one of the simplest recipes. To prepare this drink you only need sugar and the berries themselves. These components are taken in a ratio of 1:3. Thoroughly washed fruits are ground into a paste, layered and placed in a glass container. The bottle with the resulting mixture is covered with gauze and placed in a warm place.

The fermentation period takes on average about one and a half months. Throughout this time, the berries are mixed daily using a wooden spatula. The fermented drink is filtered through thick cheesecloth, bottled, sealed and sent for further storage in a cool place. In three months you will have a delicious aged liqueur.