Homemade red rowan wine. How to make red rowan wine at home Recipe for making rowan wine

If you want to try homemade wine with a pleasant sweet and sour taste, slight bitterness and slight astringency, then red mountain ash will be the best raw material for such a drink. This berry is widespread in Russia and, in addition to cultivated varieties, there are a large number of wild trees, the berries of which are not inferior to cultivated ones and are perfect for making a light alcoholic drink. Let's analyze a simple recipe for red rowan wine at home and cooking recommendations.

Preparation of ingredients

When can you start picking berries? As a rule, mountain ash reaches full maturity in late autumn, and it is best to start harvesting after the first frost. By this time, the berries reach maximum maturity and juiciness, and the sugar content is at its highest level. A similar effect can be achieved by placing the berries in the freezer for 3-5 hours, and then defrosting them naturally. But still, natural maturation is preferable. Wine is a drink with which you should not rush, therefore, in order to obtain wine of an unsurpassed taste, you should be patient and wait until the berries ripen and fill with juice and sugar in natural conditions.

Rowan is characterized by its astringent bitter taste. To get rid of astringency future wine, it is necessary to remove tannins from the berries, with which it is saturated in large quantities. There is nothing complicated in this, just soak the berries in hot water.

The soaking process takes place in two stages. Berries should be put in a capacious container and pour hot water. Steep boiling water should not be used, since the goal is not to cook raw materials, but to get rid of astringency. The water temperature should be between 90-95 degrees, that is, quite hot, but not boiling water. After 4 hours, the first batch of water is drained, since it has already cooled down and the berry is poured with a new portion of hot water. After the second water has cooled down, you can drain it completely.

This completes the preparation of raw materials. You can go to the analysissimple recipes for red rowan wine at home.

Red rowan wine: cooking

Homemade red rowan wine is prepared according to the classic recipe for homemade wine drinks. That is, the extraction is being prepared, primary fermentation takes place, then the drink goes into the stage of active fermentation, merges from the sediment, goes to quiet fermentation and clarification, then it is bottled. The difference in the process can only be due to the presence of ingredients that complement the drink. Here are some popular recipes that are in demand among winemakers, and based on them, the most delicious wine is obtained.

Homemade rowan wine composition

This is the easiest recipe ever. For cooking, you will need a minimum of ingredients, but you do not need to expect that you will be able to quickly enjoy a delicious drink, wine does not tolerate haste.

Composition:

• red rowan - 5 kg;
• water 2 liters;
• sugar - 1-1.5 kg;
• raisins or grapes - 100 gr.

The composition is proportional, therefore, when the amount of the main ingredient changes, the quantitative composition of the entire recipe also changes.

Cooking steps

Cooking processred rowan wines at home according to a simple recipe. All actions must be performed in stages in accordance with the recommendations. Starting cooking, we mean that the berries have already been prepared in the manner described above.

1. Rowan berries must be crushed in any way possible. It is desirable that the juice does not touch the surface that can oxidize it, so it is better to choose the appropriate tools and containers. You can grind the berries with a special mortar, meat grinder, in a blender and so on. The process does not matter much, it is important to get the result.
2. We squeeze the resulting puree through cheesecloth or in another convenient way to separate the juice and pulp from each other.
3. The pulp remaining after squeezing must be diluted with hot water (70-80 degrees, not boiling water) and left to cool.
4. As soon as the wort has acquired a temperature equal to room temperature, pour in the previously squeezed juice and half the sugar norm. Mix thoroughly until the sugar is completely dissolved. You can pre-melt it by adding a little water and warming up.
5. Add raisins or fresh grapes, which should be crushed beforehand. It is not necessary to wash the grapes, since natural yeast is needed for fermentation, which is contained on the surface of the skin.
6. Stir the resulting mixture and put it in a dark, warm place for primary fermentation. It is better to close the neck of the container with gauze to prevent the ingress of debris and insects.

The main work on the preparation of a fragrant drink is completed. In the future, yeast, sugar and time will do their work. Once a day, it is necessary to stir the wort to prevent the formation of mold on the surface. After 3 days, when the signs of incipient fermentation are obvious, it is necessary to strain the wort, separate it from excess pieces of berries and pulp and transfer it to the active fermentation phase.

At this stage, it is important to exclude air from entering the container with the future wine, but at the same time to ensure the release of carbon dioxide. To do this, you need a water seal, it can be replaced with a pierced medical glove, dressed on the neck of a bottle or jar. It is necessary to fill the container in which the wine will ferment no more than three-quarters so that there is room for foam. We send the prepared container again to a warm dark place. You need to wait until the end of the process. If the wine has brightened, the water seal has stopped blowing bubbles, and the glove has deflated, then active fermentation is complete. This usually happens after 4-6 weeks.

We remove the wine from the sediment, so as not to disturb the drink, it is better to do this with a rubber hose. Add the remaining sugar, mix. If this is necessary, you can fix the drink with alcohol by adding it in a ratio of 3–15% of the available volume of liquid. We reinstall the water seal and remove the wine now in a cool dark place. The process of the final formation of the drink takes 3-4 months. After that, you need to again remove the drink from the sediment and pour the ready-made rowan wine into bottles for storage.

From the indicated amount of ingredients, approximately 2 liters of homemade wine are obtained. The strength of the drink is 10-12 degrees, taking into account the added alcohol.

Apple and rowan house wine

One more no lessa simple recipe for red rowan wine at home. Thanks to apple juice, the wine loses the bitterness characteristic of pure rowan wine, becomes sweeter and less tart.

Composition:

• red rowan - 3 kg;
• water 5 l;
• freshly squeezed apple juice - 3 l;
• sugar 2.5 kg;
• raisins - 100 gr.

We mix chopped mountain ash, warm water (no more than 30 degrees), half the sugar, raisins and apple juice. Send for primary fermentation within 2-3 days. As soon as the process has begun, filter the wort and pour in the rest of the sugar, install a water seal and send it to wait out the active fermentation phase.

The complete process of forming the drink and the stages of its processing are fully consistent with the algorithm described in the previous recipe. After about 4 months, the winemaker will receive a light, pleasant drink, almost without bitterness, with a strength of 11-14 degrees.

There are other simple recipes for homemade red rowan wine, as well. You can add honey instead of sugar or pear juice instead of apple juice. This results in a variety of flavors. You can store such a drink for several years without loss of taste and quality. It is best to place bottles with finished wine in the cellar, the temperature of which does not exceed 10-16 degrees. Rowan wine will be an excellent treat and decoration of the festive table.

Rowan wine has a tart table taste. It is not so easy to make it, because rowan berries “hardly” give juice. For one liter of juice, about two kilograms of fruit will be needed. In this case, the fruits themselves must first be crushed, and then kneaded. If you decide to cook it at home, we recommend using our recipes.

Homemade rowan wine

Ingredients:

Water - 10 liters
- berry sourdough -? liters
- sugar sand - 3 kg
- rowan berries - 5 kg

Cooking:

Gather rowan berries together with brushes, rinse them, separate, pass through a meat grinder. Pour the mass with water, add wine yeast, 1 kg of sugar, put under an air-permeable stopper for storage. Keep at room temperature for 10 days, pour in the rest of the granulated sugar, install a water seal, hold until the end of fermentation. Remove from the sediment, keep a couple of days in a cool place, remove from the sediment again, bottle, cork, store.

cook and

Wine from chokeberry.

You will need:

Aronia - 5 kg
- sugar - 5 kg
- red currant - 3 kg
- water - 10 liters

Cooking:

Sort the red currant, wash, separate the berries, add 1 kg of sugar, crush, add wine yeast, pour in water, leave for 5 days under a cork. Strain the wort, put crushed chokeberry berries, put under a water seal for fermentation. At the end, remove from the sediment, strain, discard the cake. Keep the drink for a couple of days in a cool room, again remove from the sediment, bottle, cork, put in storage.

It turns out very tasty and

Rowan wine recipe

Required products:

Sugar - 3 kg
- rowan berries - 10 kg
- raisins - 120 g
- water - 4 l

Cooking steps:

1. Peel the fruits, put them in a saucepan, pour boiling water over them. After 20 minutes, drain the water, scald again with boiling water. Drain the water after half an hour. Rowan fruits have strong tannic properties, so the drink is tart. Thanks to heat treatment, this disadvantage is partially leveled.

2. Crush the prepared fruits with your hands, pass through a meat grinder or crush with a wooden rolling pin.
3. Squeeze the juice from the rowan slurry through gauze. Place the squeezed pulp in an enamel saucepan with a wide neck or a plastic bucket. Pour in hot water, mix thoroughly, leave for four hours until the drink cools to room temperature. Add squeezed juice, half of granulated sugar, a couple of handfuls of raisins, fresh crushed grapes to the must. There is wild yeast on the surface of raisins. With their help, the drink will begin to ferment.
4. Stir the contents of the container, tie the neck with gauze, put it in a dark place for a couple of days.
5. As soon as signs of fermentation appear on the surface (sour smell, hiss, foam), filter through cheesecloth.
6. Mix the fermented juice with the rest of the sugar, pour it into a fermentation tank, install a water seal or a medical glove (you must make a hole in it).
7. Fill the bottle two-thirds full, leaving room for carbon dioxide to escape.

How about you?

8. Transfer the container to a dark place, leave for several weeks.
9. At the end of fermentation (the wine has become lighter, sediment appeared at the bottom, and the glove was blown off), pour the young wine into a clean container through a thin tube.
10. Close the bottle tightly with a lid, transfer to a cool place for three to four months. The temperature in it should be 16 degrees.
11. Drain the finished drink from the sediment again, pour into bottles, tightly close with corks, store in the refrigerator or cellar.

Rowan wine recipes

Apple variant.

Required products:

Raisins - 70 g
- water - 5 liters
- granulated sugar - 2 kg
- rowan fruits - 3 kg

Cooking:

1. Scald the berries with boiled water, drain the water after half an hour, and chop the berries.
2. In a plastic bucket or enamel saucepan, mix warm fresh water, rowan slurry, apple juice and half the sugar. Add raisins, stir thoroughly.
3. Transfer the container for a couple of days to a dark place, the temperature in which should be about 18 degrees. Cover the neck with gauze or cloth.
4. If foam, a characteristic smell or hiss occurs, filter the wort through cheesecloth.
5. Drain the juice into the fermentation tank, put the second portion of sugar, install a water seal.
6. Transfer the bottle to a dark place, the temperature in which should be from 18 to 28 degrees.
7. After a couple of weeks, the water seal will stop gurgling, sediment will appear at the bottom, and the drink itself will brighten. This will indicate that you need to move on to the next stage of preparation.

8. Drain apple-rowan wine from the sediment into a separate container, carefully close with a cork, put in a dark room for two to three months.
9. Pour the drink into bottles, seal tightly. It can be stored in a dark and cool place for several years.

Homemade wine from chokeberry.

1. Many recipes indicate that after picking, the berries must be washed. However, some winemakers insist that doing this is not only useless, but also harmful. Do not be afraid that the "dirt" will get into your stomach. At the end of fermentation, it will safely "fall out" in the sediment and in the process of several filtrations it is easy to be removed. In the process of washing, you remove yeast bacteria from their surface, which are so necessary for the start of the fermentation process. The same bacteria die at low temperatures, so frozen fruits cannot be used to make an alcoholic drink.

2. Choose a suitable container. Here, at the first stage, the berries will ferment along with the juice. It is better to take a container made of glass, enamel or stainless steel.
3. Fruits "in good faith" knead. You can do this with your hands or with the help of kitchen appliances. Pour sugar into the crushed fruits - half a glass per kilogram of berries. The amount of sugar will depend on what kind of drink we want to get at the exit. Dry wine is not very tasty, because of the tart taste of rowan fruits. In addition, the fermentation process itself is very weak. For an amateur - sweet wine. The proposed proportions are suitable for making dessert wine.
4. Stir the sprinkled sugar well, cover the dish with a lid, put in a warm place. Let the mixture ferment a little, periodically stirring the pulp with the juice.
5. After another week, the berries will float to the top and swell. If you dip your hand into the pulp, a characteristic foam will appear. Work a little with both hands to pick out the pulp from the juice. After that, wring it out as far as you have enough strength.

6. Fold the squeezed pulp into a separate bowl. Filter the juice through a simple colander. A trifle that slipped through the holes will perfectly stimulate the further process of wine maturation. In the end, it will still need to be removed.
7. Pour the strained juice into a glass bowl.
8. Take care of the squeezed pulp. For the resulting amount of pulp, add about a glass of granulated sugar, pour in a little water (about a liter). Be sensitive to water quality. Refuse to use tap water, it is better to take filtered or bottled water. Mix the mass thoroughly, press it so that moisture appears above the pulp, close the lid, remove until subsequent fermentation for a week.
9. Fermented juice "arrange", which you received after the first extraction. You can't store it in an open bank. At first, you can get by with a simple rubber glove with a hole in one of the fingers. In the future, it is worth giving preference to a water seal. Remove the corked jar in a dark and cool place where the juice will continue to ferment.
10. All subsequent days, carefully monitor the condition of the pulp, which you previously mixed with water. Mold must not be allowed to appear on the surface. To do this, stir it daily and drown the floating berries. After a week, slightly squeeze the pulp, let it free itself from a new portion of juice. Pour the juice through a colander or strainer into an empty bowl. It is better to do this in several steps.

11. Remove the jar where the first portion of juice played for you, free the jar from the water seal, remove the raised foam from the surface. Mix the second portion, squeezed from the pulp, with the first portion, pour into jars, cork with a water sealer, put it in the coolest and darkest place to continue the fermentation process.
12. Once a week, for a month, remove the foam from the surface, filter the wine in such a way that the sediment decreases each time. To do this, use a thin hose with which you can easily reach the bottom. After a month, filtration can be reduced to the number of times every 2 weeks.
13. The main sign of the readiness of a young drink is its gradual clarification. You can conduct its first tasting to make the necessary adjustments. Proper young wine has a sour taste with "sweet" notes.
14. After the drink has completely brightened, and only a slight coating remains on its bottom, it can be sweetened. As a rule, one liter takes about a tablespoon of granulated sugar. Sugar should be poured onto a gauze cloth and collected in a "bag". Only after that it can be lowered into the container until completely dissolved. This will take about a week.
15. Vinzo can be left in the same container or poured into separate bottles. like this chokeberry wine recipe.

cook and
Aronia wine recipe.

Ingredients:

Packet of yeast
- ammonium chloride - 0.2 g
- berries - 1 kg
- syrup 20% - 1 liter

Cooking:

Prepare the fruits: separate from the brushes, wash, mash in a wooden bowl. Put ammonium chloride and sugar syrup, wiring from yeast. It will take you about a week to ferment the wort. Press the pulp, pour in the infusion of aromatic substances and alcohol. It will take about a month for the wine to mature.

One of the main advantages of winemaking is that a noble drink can be easily infused, including from those fruits of plants that are quite infrequently used for food. An excellent example of such a drink can be red mountain ash wine, at home the production of which is available even to a novice winemaker.

Such a tincture turns out to be extremely fragrant and pleasant to the taste, although it has a slight bitterness, which many will surely like.

Making classic wine from garden berries is quite simple - you just need to crush the fruits so that they give juice, add water and sugar, and then wait for fermentation. This process becomes somewhat more complicated if, for example, not grapes or cherries are used as raw materials, but mountain ash.

This berry, like the plant itself, is quite specific, and therefore the winemaking process in this case needs to be approached a little differently.

• It is known that rowan berries become sweetest after the first frost. It is at this time that it is recommended to collect them if you want to make rowan wine.
• In the event that you do not want to wait, then you can simply freeze the berries artificially. To do this, place the fruits for several hours in the freezer, and then take them out and completely defrost. A similar approach will allow you to sugar the mountain ash in a natural way.
• If you have tried mountain ash before, then you have probably noticed the strong astringent effect that it creates. When used as a raw material for wine, this property is preserved, but this quality is not welcome in wine drinks. In order for the berries to stop knitting, it is necessary to pour boiling water over them for half an hour, then drain the water and repeat the procedure again.

• All these actions lead to the fact that natural yeast, which usually causes fermentation, does not remain on the surface of the rowan berries. That is why in the manufacture of rowan wine, either wine yeast or their natural sources are used - raspberries, raisins, rice.
• It is worth recognizing that the amount of sugar in mountain ash is still not very significant. For this reason, a significant amount of sweetener is always added to the wort, which allows the fermentation process to proceed properly.
• Apples will be an excellent addition to mountain ash. They not only normalize the sweetness and acidity of the wort, but also allow you to endow the drink with a charming aroma and taste. It should be noted right away that you will have to use whole fruits, and not store juice.
• Rowan pits, like many other fruits and berries, contain substances that are undesirable for consumption. In addition, these compounds negatively affect the final taste of wine, making it bitter.

A simple recipe for red rowan wine

According to this instruction, we will infuse pure wine from rowan berries without any additives. Its taste may seem too tart to someone, but this is its charm.

Ingredients

• Red rowan berries - 4-5 kg;
• Clean water - 2 liters;
• White sugar - 2 kg;
• Wine yeast - according to the instructions.

How wine is made from red mountain ash at home

• First, we freeze the berries for a couple of hours in the freezer, and then defrost them.
• We wash the fruits well, getting rid of spoiled ones. Fill them with boiling water, after half an hour we drain the water and repeat the same thing again.
• We knead the mountain ash with our hands or a pusher, then pour water, which we preheat to 70-75 degrees. Let the wort cool down to 35 degrees.
• Pour yeast and one kilogram of granulated sugar into the wort. We mix, cover the container with gauze folded several times and put it in a warm place for four days. At the same time, we melt the pulp every couple of hours so that it does not become moldy.
• We pass the wort through gauze, squeeze the pulp. Pour the rest of the sugar and pour the liquid into the fermentation container (fill no more than ¾). We install a water seal on the neck and remove the container in a dark place for long fermentation.
• After a few weeks, the signs of fermentation will fade away - gas formation will disappear and a precipitate will fall out. This means that the wine must be poured into a new container without touching the thick. We close it tightly and put it away for three months in a cool place for aging.
• We drain the wine from the sediment two or three times during this time, and then pour it into bottles and store it in them for two to three years.

Classic recipe for homemade red rowan and apple wine

Apple and mountain ash wine differs from its "pure" counterpart primarily in taste. This drink is easy to drink and has all the qualities of fruit wines.

Ingredients

• Fresh apples - 5 kg;
• Rowan berries - 4 kg;
• Clean water - 6 l;
• Sugar - 4 kg;
• Dried grapes - 80-100 g.

How to prepare rowan wine with apples with your own hands

• We sort out the rowan berries and carry out the same procedures with them as in the previous recipe - we freeze and scald twice.
• Then we pass them through a meat grinder. We don't wash the apples, we just pick them. We remove the seed part and also pass through a meat grinder right in the peel.
• In a deep container, mix fruit masses, pour water heated to 35 degrees, and pour 2 kilograms of granulated sugar. Add unwashed raisins to this. We cover the container with gauze and put it away for 3 days in a warm place. Do not forget to drown the pulp in the liquid every couple of hours.
• Squeeze out our pulp with gauze and pour in the rest of the sugar. Mix well and pour into a container with a water seal (leave a quarter of the volume empty). We remove the wine to ferment for a month and a half in a dark place until the end of fermentation.
• Drain the clarified drink, trying not to touch the precipitate that has formed. We move it into a bottle, which we close tightly. We put it in a cool place for two to three months.
• We pour the resulting wine into bottles, which we cork with lids. We remove them for storage in a cool place - a refrigerator or a cellar.

Made according to this recipe, red mountain ash wine at home is stored a little less. The thing is that apple juice quite often turns into vinegar over time. To avoid this, the maximum protection of the finished wine from oxygen will help.

The mountain ash berry cannot be eaten in its pure form because of its strong bitterness and astringency, and yet it has so many healing properties.
Experienced winemakers use mountain ash to make healthy wine, moderate doses of which can improve metabolism, blood microcirculation, boost immunity, stimulate the heart, and more. Berries have choleretic, diaphoretic and diuretic properties. Rowan wine is contraindicated in patients with hemophilia.

Need to know about berries

There are points that are useful to know for someone who has decided to make wine from mountain ash:

• for wine, you can use any kind of mountain ash - both domestic and wild, but those who want to get the most luxurious wine should choose sweetish varieties of berries - Pomegranate, Liqueur, Burka;
• strong and dessert wines are best obtained from this berry;
• you need to cut off the mountain ash after waiting for the first light frost, or before starting to prepare the drink, put the berries in the freezer for a couple of hours. This procedure will positively affect the quality of drinking;
• in order to get half a liter of pure juice, you will have to process at least 2 kg of mountain ash, because there is a small amount of pulp in the berries.

Before you start making it, you should pay attention that if you decide to experiment, creating a unique wine from bright berries at home, you will definitely have to include sugar and ammonium in the recipe (raisins or fresh crushed grapes can be used instead), otherwise you will not succeed at all no fault. And also do not forget that the process of making homemade wine should take place almost in sterile conditions, use only clean dishes and appliances.

Basic Recipe

To make red rowan wine according to the classic recipe, you need to take:

• 10 kg of berries;
• 4 liters of water (it is allowed to replace water with apple juice, but not more than 2 liters);
• at least 2 kg of granulated sugar (use more if you want to get sweet wine);
• about 150 g of raisins (can be replaced with fresh grapes) or ammonium chloride at the rate of 0.3 g per liter of must.

Cooking process:

1. Pick the berries from the bunch, rinse, pour boiling water for 25-30 minutes. Then drain the water and repeat the procedure. Such processing will reduce the content of tannins, and the rowan wine will not be very tart.
2. Crush the berries in a way convenient for you, for example, twist in a meat grinder.
3. Squeeze juice from rowan "porridge".
4. Transfer the remaining pulp into a container with a large neck, pour hot water (at least 70 ° C), stir and leave to cool.
5. Now pour in the juice that was squeezed earlier, half the sugar, raisins or fresh unwashed crushed grapes. Mix all the ingredients well, tie the neck of the container with gauze, then put it in a warm (at least 18 ° C), preferably dark, place for several days.
6. When the contents begin to ferment and a sour smell, foam, etc. appear, the moment has come for filtering the must.
7. Add the remaining portion of granulated sugar to the fermented purified juice and pour into a large container for re-fermentation, prudently leaving the 3rd part free.
8. Build a water seal or replace it with a rubber glove with a pierced hole in the area of ​​\u200b\u200bany finger.
9. Remove the must in a dark place with a temperature of 18-30 ° C, and forget about it for a couple of weeks.
10. When a sediment forms at the bottom of the container, the liquid brightens and bubbles stop appearing, then the recipe says that the time has come to carefully pour the young red rowan wine without touching the turbidity. This can be done using a thin tube.
11. Close the new container filled with young wine hermetically, and then remove it for 3–4 months, allowing the new sediment to settle and the wine to “reach”. This time choose a cool place where the temperature does not exceed 15°C.
12. The wine obtained at home is re-drained from the sediment, then poured into bottles tightly corked.

Theoretically, the yield of the finished drink is from 4 to 5 liters, the strength is 10–15 degrees. Store wine in a cool place and in a horizontal position, a cellar or refrigerator is perfect.

The wine does not deteriorate over many years, but rather becomes tastier, because the longer the aging period, the less bitterness will remain.

Rowan in tandem with grape juice

Another simple recipe in which you need grapes to make delicious wine.
Having decided to make blended homemade wine from red rowan, use recipe number 2 for which you need to take:

• 3.6 liters of finished rowan juice;
• 0.9 liters of grape juice (it is better to use sweet grapes);
• 2.5 kg of granulated sugar;
• 4 liters of water;
• wine brew.

Step by step preparation:

1. Turn grapes and mountain ash into juice, or use ready-made pre-squeezed juice. Mix them together, add sugar, mix well.
2. Pour the resulting liquid into a glass bottle (leaving free space), pour out the wine starter and leave in a warm place, waiting for the fermentation stage to pass. This process can take from a week to two.
3. When the fermentation is over (the wine stops bubbling), it can be bottled, but this should be done very carefully so as not to shake the sediment. Put in storage and wait until the wine is infused.
4. Those who prefer to make stronger drinks at home can add vodka to red rowan wine - 1 liter per 10 liters of young wine. Stir the vodka thoroughly after bottling.

Some winemakers believe that to make wine using grapes or the juice of another berry, you need to adhere to a clear proportion of 4 to 6, that is, take 0.4 liters of rowan juice for 0.6 liters of another. Grapes or an apple, namely their juice mixed with mountain ash wine, will not spoil or overshadow the taste of mountain ash.

Cahors technology

The recipe and the essence of making wine in this way is that the pulp remaining after squeezing the juice must be poured with water heated to 80 ° C, left for a day. After that, squeeze the resulting liquid from the pulp and add to the wort filled with previously squeezed rowan juice. This procedure can be repeated several times, at the end add sugar. Place a container with rowan wort for fermentation.
This type of wine is easily clarified on its own, becoming transparent, it has a sour invigorating taste, there are notes of astringency and bitterness, but the aftertaste is soft and sweet.

Wine lovers will definitely appreciate and fall in love with the taste of rowan wine, and your friends will ask you to open the recipe for this wonderful drink!