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Winemaking
Rowan berries are one of autumn’s gifts that can please not only the eye but also the palate. They are a fruit you can confidently use to start a homemade wine. This raw material is suitable for those who enjoy wines with a distinct bitterness.
Harvest the fruit when it is fully ripe—the tree bears from September to November. It’s best to pick the fruit after the first frosts, cutting entire clusters.
When processing rowan berries, remember that they contain a toxic substance—parasorbic acid—which can cause nausea and diarrhea. To neutralize it, destem and wash the rowan berries, freeze them for 2–4 days, and then, after thawing, scald them with boiling water.
Preparation:
Lightly crush the thawed rowan berries and pour over 3 L of boiling water. Add sugar syrup (1 kg sugar + 1 L water) and pour it over the fruit.
After cooling, add Kwasomix, 1.2 pack of nutrient with vitamin B1, and the selected wine yeast. Ferment on the pulp for about a week.
Then strain off the must, press the fruit and discard it, and to the remaining liquid add another portion of cooled sugar syrup (1.5 kg sugar + 2 L water) and 1/2 pack of Kombi Vita nutrient.
Continue fermentation for 6–7 weeks. Once bottled, the wine should age for 8 to 12 months.
