Recipe for rowan wine with yeast. How to make red rowan wine at home

Red rowan is known throughout the world for its beneficial properties, and therefore precious fruits are actively used in the preparation of delicious jam, viscous jam, refreshing fruit drink and various tinctures.

Among all the goodies listed, one of the best preparations can be homemade rowan wine, the benefits and dangers of which I want to talk about below.

I also want to suggest that you study a couple of simple recipes for high-quality juicy red rowan wine, which are obscenely easy to implement at home.

Advantages

• actively stimulates digestion, that is, indispensable as an aperitif;
• significantly reduces the likelihood of a stroke by participating in the control of the normal functioning of the heart;
• successfully fights apathy, neurosis, lethargy and depressive disorders;
• helps to reduce dry eyes and improve vision;
• takes an active part in supporting immunity;
• has a general strengthening effect on the body;
• helps in the fight against excess weight;
• lowers cholesterol levels;
• contributes to the reduction of chronic inflammatory processes.

Flaws

The use of rowan wine is strictly contraindicated for people:

• recently had a heart attack or stroke;
• having ischemic heart disease;
• with increased blood clotting;
• hypertensive patients, as well as those with high acidity;
• pregnant women and nursing mothers.

Did you know? To make high-quality red rowan wine, it is best to use fruits harvested after the first frost, then the sugar content of the berries is at the maximum level. If you were not lucky enough to collect the mountain ash within the specified time, then you need to resort to little secrets and artificially freeze the berries. To do this, we put them in the freezer for at least 2.5-3 hours, and then defrost them naturally - this will significantly improve the quality of the future wine and significantly reduce bitterness.

Red rowan wine recipe without yeast

To begin with, consider the traditional recipe for ripe red rowan wine without the use of artificial yeast, which can be easily implemented at home. The stunning taste of the future alcohol is provided by the use of exclusively natural ingredients.

Strictly adhering to the described technology, you can prepare an amazing healing drink with a subtle characteristic note, in which the balance of astringency and bitterness is perfectly balanced.

Manufacturing process

1. We cut rowan berries from bunches, removing debris and spoiled fruits. Then we thoroughly wash them with cold running water, after which we put them in a capacious bowl and completely fill the fruits with boiling water for about half an hour.
2. Drain the cooled water and repeat the procedure a second time. Such heat treatment of berries will significantly reduce the content of tannins, which will make it possible to produce high-quality wine with the required level of astringency.
3. After half an hour, drain the liquid and crush the berries to the state of gruel with a wooden rolling pin or twisting them through a meat grinder with a fine nozzle.
   
   
4. The resulting mass is carefully squeezed through gauze, trying to squeeze the juice as much as possible.
5. We spread the squeezed pulp into an enameled container and add water preheated to 75-80 degrees there.
6. Stir the mixture thoroughly, then cover the container with a gauze cloth. We allow the mass to infuse for approximately 4.5-5 hours until the wort cools naturally to room temperature.
7. After this period, we add previously squeezed berry juice to the must, half of the total mass of sugar and unwashed raisins or crushed fresh grapes.
8. Stir the mass well and again cover the container with a gauze cloth in order to avoid insects. We send the wort to a dark, windproof room with a stable temperature of 20 to 24 degrees.
9. We insist the product for at least three days, stirring it daily with clean hands or a wooden spoon.
10. When the first signs of fermentation occur (the presence of a sour smell, hissing and the appearance of foam), we filter the fermented mass with a gauze filter.
    
    
11. We mix the purified liquid with the remaining granulated sugar, after which we pour it into a fermentation vessel. We fill the fermentation tank with a maximum of 75%, since we need free space for foam and carbon dioxide.
12. We install a hydraulic lock on the neck of the container and send the wort to ferment in a dark, dry place with a temperature of 20 to 28 degrees.
13. We infuse young wine for several weeks until the fermentation process is completed. You can determine the end of fermentation by several signs: the water seal stops emitting carbon dioxide, the liquid noticeably brightens, a visible precipitate forms at the bottom of the tank and a noticeable sour smell appears.
14. Carefully pour the alcohol into a clean vessel, trying not to stir up the precipitate that has formed. This is easy to do with a thin silicone hose or tube, after placing the fermentation tank at a height of half a meter from a clean vessel.
15. We taste the drink and, if desired, add sugar to add sweetness or high-quality vodka (medical alcohol) to make fortified wine.
16. We tightly seal the vessel with a lid and transfer it to a cool place with a temperature of 6 to 15 degrees.
    
    
17. Let the alcohol ripen for 3.5-4 months.
18. Ready alcohol is again drained from the precipitate formed, then cleaned through a gauze and cotton filter.
19. Pour rowan wine into glass containers up to the very neck and tightly cork with corks or nylon lids.
20. We return the alcohol to its former cool place and let it ripen for another couple of weeks.

Did you know? If you follow exactly the instructions described, you will end up with approximately 4-5 liters of homemade alcoholic drink, which has a light amber color, sweet and sour taste with slight interspersed with subtle notes of astringency. The strength of the wine is from 11 to 13 revolutions. Such alcohol is stored in a cellar or refrigerator for up to 2-2.5 years.

Recipe for Red Rowan Wine and Apple Juice

I offer a proven recipe that glorified one young winemaker and enjoys tremendous popularity among experienced craftsmen.

Its history is as follows: at that time, an inexperienced but courageous young man experimented with various ingredients, trying to create high-quality homemade wine, and as a result found the perfect combination - red rowan and apple juice.

Sweet notes of fruit and tart, bitter shades of berries are perfectly intertwined and produced amazing homemade alcohol, worthy of taking pride of place at any festivities.

List of Required Components

Manufacturing process

1. Pour the peeled rowan fruits with boiling water and leave them in this form for about half an hour. Then we repeat the procedure a second time.
2. Grind the berries through a meat grinder or with a wooden crush.
3. In a separate bowl, we heat the spring water to 25-29 degrees and pour it into a large enameled container.
4. There we also place rowan gruel, half of the total mass of sugar, unwashed raisins and pour apple juice.
5. Mix everything well and cover the container with a gauze cloth, after which we transfer it to a warm, calm place, protected from direct sunlight.
6. We insist the wort for 2-3 days, and when hissing, sour smell and foam appear, we filter the liquid through gauze.
7. Pour the purified juice into a fermentation vessel and add the remaining sugar there, stir.
8. We install a water seal and allow the wort to ferment for 30-40 days.
9. Once fermentation is over, repeat the filtration process.
10. Pour the purified liquid into a clean vessel, seal it tightly and insist in a dark room with a temperature of 9 to 11 degrees for at least 2.5-3 months.
11. After the specified period, we filter the drink through a cotton and gauze filter, after which we bottle it.
12. We send alcohol to a cool place to ripen for about a couple of weeks.

Red rowan wine recipe video

For a better understanding of the technology of making homemade red rowan wine, I advise you to watch a video in two parts, in which an experienced winemaker presents in detail the entire process of making this exceptional, fantastic drink.

Part 1 "Preparation":

https://youtu.be/0YURA6xaIiU

Part 2 "Fermentation, filtration, tasting":

https://youtu.be/qunJNrh7fJg

Helpful information

• It has no less useful properties. The technology for preparing this miraculous alcohol is practically the same as that we are discussing today, but there are still differences.
• The most economical and easiest way to pamper your loved ones with delicious wine at any time of the year is to cook.
• It is unlikely that gooseberry wine can be compared with at least one of the types of homemade alcohol. Find out what its taste characteristics are and how it wins the hearts of stern connoisseurs of noble drinks.
• For the road, I definitely recommend trying to make a chic “tangerine wine” with your own hands according to a fairly simple recipe focused on home conditions.

As you can see, rowan wine does not require any special products. Rowan wine is an economical way to show yourself as an experienced and smart winemaker who understands the tastes of aristocratic wines and can easily make them on his own.

Good luck and new discoveries in the field of winemaking!

It is believed that red rowan wine is not the best in terms of its organoleptic properties, but many people are looking for this recipe. Therefore, Vzboltay decided to share a couple of canonical step-by-step recipes that will definitely help you make this wine at a decent level at home.

Tips before starting

Use only fresh apple juice. Juice from the store will not work.

Do not store rowan wine for more than 2 years.

It is advisable to use frozen rowan.

If the must is too thick, add a little water.

Remove the wine from the sediment in a timely manner.

Classic red rowan wine

Ingredients

Ripe rowan - 10 kg

Water - 4 l

Sugar - 2-3 kg

Raisins (unwashed fresh crushed grapes) - 100-150 g

Cooking method

Put the peeled rowan in a saucepan and pour boiling water over it. After 20 minutes, drain the water and scald the berries again with boiling water. After 30 minutes, drain the water again.

Red rowan contains a lot of tannins that make the wine tart. Heat treatment partially eliminates this drawback.

Now you need to crush our berries in any way possible, but do not do it with a mixer, otherwise the seeds may give an unnecessary bitterness to the drink.

Squeeze the juice from the resulting mass through a filter (any dense, clean cloth or gauze in 4 layers will do).

Place the squeezed pulp in an enamel pan with a wide neck or a plastic bucket, add hot (70-80 ° C) water, mix well, leave for 4-5 hours until the wort cools to room temperature.

Now pour the squeezed juice and half the sugar (1.5-2 kg), two handfuls of raisins or fresh unwashed crushed grapes. Raisins are needed to activate fermentation with the help of wild yeast.

Mix the contents of the container well, tie the neck with gauze (so that insects do not get in) and put for 2-3 days in a dark place with a temperature of 18-25 ° C. Stir once a day.

If signs of fermentation appear (foam, hiss, sour smell), filter the wort through the filter.

Mix the fermented juice with the remaining sugar, pour into a fermentation container, install a water seal or a medical glove with a hole on the neck. Fill the bottle to 2/3 of the volume, leaving room for foam and carbon dioxide. Transfer the container to a dark, warm (18-28 ° C) place and leave for several weeks.

After the fermentation is over (the water seal does not blow bubbles for 1-2 days, the glove is blown off, sediment has appeared at the bottom, and the wine has brightened), drain the young red rowan wine from the sediment through a thin tube into a clean container.

Taste, if desired, add sugar for sweetness or fix with vodka (alcohol) in an amount of 3-15% of the volume.

After that, the finished wine is once again drained from the sediment, bottled and tightly closed with corks. Store in the basement or refrigerator.

Recipe with apple juice

Ingredients

Red rowan - 3 kg

Water - 5 l

Fresh apple juice - 3 l

Sugar - 2-3 kg

Raisins (crushed unwashed grapes) - 50-100 g

Cooking method

Prepare the rowan in the same way as in the previous recipe.

In an enamel saucepan or plastic bucket, mix the rowan mass, warm (18-29 ° C) water, half the sugar and apple juice. Add raisins (fresh grapes), then mix well.

Transfer the container for 2-3 days to a dark place with a temperature of 18-25°C. Cover the neck with a cloth or gauze.

If foam, hissing and a characteristic smell of fermentation appear, filter the wort through cheesecloth.

Then drain the juice into a fermentation tank, add a second portion of sugar and install a water seal or a pierced medical glove. 25% of the capacity should remain free.

Move the bottle to a dark place with a temperature of 18-28°C.

After 25-40 days, the water seal will stop gurgling (the glove will fall off), the wine will brighten, and sediment will appear at the bottom.

Drain the wine from the sediment into another clean container, tightly close the container with a stopper (reinstall the water seal) and place for 2-3 months in a dark room with a temperature of 10-16°C. If desired, you can add sugar or fix with vodka.

Pour the rowan wine into storage bottles and seal tightly. In a dark, cool place, the drink can be stored for several years.

If you find an error in the recipes, please write to us (by clicking on the button below). Also feel free to send us your questions or recipes.

Red rowan is famous for its beneficial properties, it has a beneficial effect on the functioning of the heart, improves blood microcirculation, and activates the immune system. This berry can be useful for almost everyone, except for people with hemophilia. Among the tasty and healthy preparations from rowan berries, homemade red rowan wine may be one of the best.

There are several ways to prepare rowan wine, but light bitterness and astringency cannot be avoided, but this can be reduced as much as possible.

Rowan wine is a product of autumn, but no less valuable and tasty

About preparing berries

Before making wine, you need to neutralize the astringency of rowan juice and remove bitterness as much as possible. A few secrets will help reduce bitterness when picking and preparing berries. They will also allow you to get the largest yield of raw materials from berries.

Do not rush to pick berries in the fall, wait until the temperature drops to zero, let the berries freeze, and only then pick. This will help to reduce the level of bitterness significantly.

If the berries have already been picked, and there is no frost yet, place the bag with them in the freezer for 2-3 hours. This method works no worse than frost.

To get more juice, pick the berries, separate from the stalks, rinse and pour over with boiling water. Hold for 5-10 minutes, and then drain the water, it is not needed, do this 2 or even 3 times.

After that, mash the berries with a crush, pass through a meat grinder or chop in a blender (any method will do). It remains only to squeeze the juice.

To get rid of the too bright taste of red mountain ash, it is recommended to increase the aging period to 8-12 months.

Rowan wine of the Cahors type

For the recipes described in this article, red rowan is used, in order to cook, you will need to take other proportions and modify the cooking technology.

For this simple wine recipe you will need:

• 2.5 kg of juice (this is about 10 kg of berries);
• 4 liters of clean water;
• 2-3 kg of sugar;
• 150 g of unwashed raisins or the same number of ripe grapes (crush).

For this recipe, the cake is not thrown away, but poured with water heated to +80, and left for a day. Then the resulting infusion is drained, mixed with the previously extracted juice. Sugar and raisins are added to the mixture, covered with a clean cloth and left in a warm place (+20–24) for three to four days. When the liquid rises and the fermentation process begins, it is poured into a fermentation container (with a narrow neck) and closed with a water seal. The container is filled only ¾.

Such a must ferments from 4 to 6 weeks. You need to keep it in a dark place with a constant temperature of about +23.

Advice. If there is no dark fermenter, leave the bottle in the pantry, in extreme cases in the kitchen, just cover it with a dark cloth.

When the glove falls off, the wine can be bottled. Do this very carefully so that sediment does not get into the jars.

Exit from 2.5 liters of juice, about 5 liters of rowan wine, strength 10-12 degrees. If you need a stronger wine, then after draining from the sediment, you can add vodka to it at the rate of 1 liter of alcohol per 10 liters of young wine.

After that, the young wine is left in a cold place (+16) for a week, and then bottled and aged for at least 3 months.

Sweet red rowan wine

To prepare this drink, you will need to control the fermentation process.

We take the ingredients in the following proportions:

• Rowan juice - 2.5-3 liters (10 kg of berries);
• Water - 4 l;
• Sugar 3.5 kg;
• Unwashed grapes - 200 g.

We extract the juice according to the method described in the previous recipe, fill the cake with water and insist for a day. Then we mix the resulting infusion with juice, add grapes (previously crushed), and ½ part of sugar to them.

We put the mixture in heat for several days. The room must be dark. When the fermentation process becomes active, strain the wort through a dense cloth or multi-layer gauze and add sugar to the norm according to the recipe.

Now pour into a fermentation container and put in the designated place. Periodically shake the bottle to activate the fermentation process.

The aging process takes up to 2-3 weeks. Then we drain the young wine (leaving the sediment) and set it for aging.

Red rowan and grapes

Wine from mountain ash and grapes will be tart, with bitterness, while the taste of grapes will only complement the notes of mountain ash, but will not clog them.

• 3 liters of rowan juice;
• 5 liters of grape juice;
• 2-2.5 kg of sugar;
• 6 liters of water
• 100 g wine yeast.

To begin with, juice and infusion of mountain ash are prepared, then mountain ash and grape are mixed, water, sugar and yeast are added.

Advice. If you make grape juice yourself, do not use a juicer (it crushes the seeds), only a press. As a last resort, squeeze the juice through a cloth. Juice from mountain ash with bitterness, and there are a lot of tannins in grape seeds - the wine will be tart.

Then the yeast is allowed to activate during the day (the fermentation process will begin), and put on a water seal.

This wine will mature quickly in 1-2 weeks.

Rowan taken by frost is ideal for winemaking - it is juicier this way, and there is less bitterness

After that, it is drained from the sediment, fixed at will and sent for aging.

Important! Do not remove young wine from the water seal until the end of the fermentation process. The gases should stop escaping (the glove will fall off or there will be no bubbles in the glass).

Wine from apple juice and red rowan

This homemade red rowan wine will have a delicate aroma of apples and moderate tartness of rowan. For cooking you will need:

• Apple juice - 6 l;
• Rowan - 12 kg;
• Sugar - 4-5 kg;
• Grapes - 200-250 g.

Before making wine from red rowan and apple juice, you need to get the maximum juice from rowan. To do this, use the method described at the beginning, and then add apple juice to the resulting composition.

To the resulting mixture, add ½ sugar and mashed grapes (the sweeter they are, the better).

We merge everything into a clean container and leave to activate fermentation in a dark but warm place. Do not forget to cover the container with a cloth to keep insects out.

When gases and foam appear, the wort must be drained, then add the remaining sugar. Pour into a glass bottle and put on a water seal.

Fermentation will take from one to one and a half months. Then the wine is decanted, allowed to settle and bottled.

Exposure not less than 2 months.

Try red rowan wine - perhaps it will become your favorite homemade wine

Red rowan wine at home will lose its bitter taste as it ages. The longer it sits, the more bitterness will leave it.

Rowan wine sounds unusual, doesn't it? If you have ever tasted rowan berries, you are unlikely to like them. These berries are dryish, tart, unsweetened. Whether it's raspberries or cherries, which are suitable for any drink - even in compote, even in liqueur. But is there really no other use for rowan besides children's beads? After all, the red mountain ash, sprinkled with snow, teases and calls to try it. So why not?

The first frosts are the time to collect mountain ash for wine. One has only to hit the frost, as rowan berries acquire a more delicate and pleasant taste. There is also a little trick.- if you don't want to wait until frost, harvest the rowan during warm weather, and then hold it in the freezer for half a day, and you will get the same effect. The bitterness will go away, and the sweetish taste will become more pronounced. This rule works for both wild, more acidic mountain ash, and for garden, although, of course, wine from garden varieties (for example, "Liqueur" or "Pomegranate") will be sweeter and without additional cold treatment.

Red rowan berries best suited for dessert and fortified drinks. The color of homemade wine can be either pale golden or rich red, depending on the variety of berries and the strength of the drink. By the way, homemade red rowan wine is good because it can stand in bottles for a long time without losing its taste and useful qualities.

Making wine from red rowan at home

To understand how to do rowan wine, let's take a closer look at several recipes, starting with the simplest, which requires only the berries themselves, sugar and water, and ending with more complex ones, where red rowan juice is mixed with apple juice, and raisins or yeast are added for sourdough.

For any prescription berries must first be separated from the twigs, sort out and wash. If the berries are strong, you can take a comb with sparse teeth and gently run over the twig, as if through hair, with a little pressure: the berries will come off. For homemade wine, it is better to choose large beautiful berries, discard dry or rotten ones. Rinse thoroughly (this is especially important for wild varieties of red mountain ash). Scald with boiling water, leave in hot water for 15 minutes - by doing this, you will get rid of tannins, which impart excessive bitterness to the wine.

Basic homemade rowan wine recipe

Ingredients:

• Rowan red - 2 kilos
• Sugar - 2 kilos
• Drinking water - 8 liters

For such a volume of liquid, a large glass bottle is required - about 15 liters in volume.

Grind the rowan berries together with the skin. Berries can be kneaded by hand in a bowl, grind with a pestle or make it with a hand blender or food processor. Berry puree is placed in a bottle and covered with half the volume of sugar according to the recipe. Fill with water and mix.

Now we need to put the wine wander in a cool dark place for 7 days. First, we plug the bottle with the so-called hydraulic outlet (cork with a long tube). A week later, we fill the fermented wine with the remaining sugar, plug it again with a cork (pull the tube into a glass of water) and remove it for another 10 days.

After 10 days wine is filtered and bottled, leave to be stored at a temperature not higher than 10 degrees. After a couple of weeks, it is ready for use.

This recipe uses only water, but some of it can be replaced with apple or cranberry juice (5 parts water to 3 parts juice).

Recipe for red rowan wine with raisins or fresh grapes

Ingredients:

• Rowan red - 5 kilos
• Sugar - 1-1.5 kilos
• Raisins or fresh grapes - 100 grams
• Water - 2 liters

Just like in the previous recipe, the berries need to be mashed or crushed into gruel, after which the juice is squeezed out of them through cheesecloth. Juice is not poured - it will be needed later.

Wort is made from the resulting slurry. Berries pour boiling water and cool down to room temperature. Add the juice obtained in the first stage, and raisins. Cover with gauze and leave at room temperature in a warm place for 2-3 days. During this time, the wort will need to be stirred several times to prevent mold from forming.

After 2-3 days, you will smell a sour smell and see on the surface gas bubbles and foam. This means that it is time to pour the fermented juice into bottles, after filtering it through a fine strainer or gauze. We fill the bottles no more than 2 thirds.

A rubber glove is put on the neck of each bottle, in gloves we make a hole on one of the fingers. Gas will escape through these holes. We clean the bottles again in a dark warm place and leave to ferment.

In a week or two you will see that gas stopped coming out of bottles, gloves drooped, sediment appeared at the bottom of the bottles, and the wine became lighter. It is necessary to carefully pour the wine into other containers, getting rid of the sediment. We plug the bottles with corks and hide in a cool place for at least 3 months. During this time, the wine again forms a precipitate, which again needs to be filtered. The resulting wine will be completely transparent. Keep it for a few more weeks in the dark for the wine to infuse. Now you can drink wine.

Recipe for fortified red rowan wine with yeast sourdough

Ingredients:

• Rowan red - 2 kilos
• Sugar - 500 grams
• Dry yeast - 50 grams
• Medical alcohol - 500 milliliters

Let's make a starter first. We dilute the yeast in warm water (about 100 ml), mix, leave alone for half an hour. When bubbles appear, the starter is ready.

Now we are preparing the sugar syrup. Pour sugar with 1-2 cups of water, boil, cook for 10 minutes. Pour rowan berries with sugar and knead to extract the juice. Mix with yeast sourdough and send to ferment in a warm, dark place for a week. After a week, you need to squeeze the wort through cheesecloth and drain the resulting juice into a clean bottle. Fill with alcohol. Withstand about 6 months. Then strain again and bottle. Store in a cool place.

Useful properties of red rowan wine

Red rowan wine appreciated not only for the unusual taste, but also for useful qualities. Rowan berries are rich in vitamin C and iron, they also contain copper, zinc, magnesium, potassium and manganese. Note that in the process of making wine, these elements are preserved.

Moderate consumption of red rowan wine

• prevents beriberi;
• helps protect against colds, strengthens the immune system;
• stimulates metabolism;
• positively affects the work of the heart and blood vessels;
• improves blood circulation, which is especially useful for those who suffer from anemia;
• stabilizes blood pressure.

Carefully such wines should be consumed by people suffering from gastrointestinal diseases, as well as those who have had a stroke, heart attack or suffer from increased blood clotting.

It is not difficult to make red rowan wine at home. To do this, you need about a bucket of wild berries. From this amount you get 16 or 17 liters of drink. You can make the same wine from black berries or mix and make a blend. This drink has a specific bitterness, but it is very well stored without becoming sour.

A very important question is when to pick berries. There is an opinion that red rowan wine at home should be made from necessarily frozen fruits. But practice refutes this - the same drink is obtained both from a berry beaten down by frost and from a berry untouched by it.

Fruits must be harvested in late autumn. The mountain ash collected in a ten-liter bucket is subsequently placed in a twenty-liter bottle with a narrow neck (an additional volume is needed for water). But first, it must be cleaned of twigs and stalks and proceed with the preparation of the initial wort. The recipe for red rowan wine involves adding water at this stage, since these berries are not as juicy as, for example, cherries or currants.

In no case do not wash the berries before putting them into the must. Red rowan wine at home requires compliance with this important nuance. The whitish coating that covers the fruits contains substances that carry out fermentation. Without them, you are unlikely to get excellent red rowan wine at home. Berries are most often not covered with dirt, and a small amount of dust will settle to the bottom in the process of settling the drink, and it can be drained.

You can transfer the mountain ash for the wort by hand, but this is a very laborious task. It is better to twist in a meat grinder, which is much faster. The stalks will get stuck in the nozzle during the twisting process. So you will have to clean it regularly so that it does not clog too much. The result should be an orange gruel. It should be put in a basin or pan and pour raw cold water, which should be slightly less than grated rowan. Three or five days, this mixture should stand in a cool place. Stir it daily to keep it from getting moldy.

Further actions

After five days, you need to pour it into a prepared glass container, add half the norm (approximately 2 kg) of sugar, mix and put in heat, covered with gauze. After three days, pour into another container. Add another 2 kg of sugar, install a water seal on the bottle, leave in a warm place. When this mass is fermented, young wine will turn out. It needs to be drained into another bottle and taken out to a dark place (it is desirable that it is also cool - for example, a basement), and a water lock is again installed on the container. The wine will be dark for now - this is its feature. After standing for a year, it will lighten up and be completely ready.

This drink has a very beautiful yellowish-orange hue, delicate taste with a subtle and pleasant bitterness. Vitamins contained in mountain ash help with diseases of the biliary tract, with atherosclerosis and constipation. Of course, you need to take it in this case, several tablespoons a day.