Wine from apples and mountain ash

When making wine, you should remember about the sterility of dishes and hands so that the fermentation process takes place correctly.

The next important factor is the quality of berries and apples: they should be collected on a dry sunny day - clean, because they should not be washed. And you also need to sort out the berries, separating the rotten and damaged ones.

First you need to prepare a berry and fruit wort:

1. With the help of a blender, puree the prepared berries of chokeberry.

2. Cut out the core of the apples and puree them in the same way.

3. Send the resulting puree to an enameled saucepan, add water, pour in a third of the sugar, mix and tighten with gauze.

The resulting wort should be put in a dark warm place for 7 days for primary fermentation. Once or twice a day, the wort needs to be mixed, melting the pop-up cake.

After the time of the initial fermentation stage has elapsed, the wort must be filtered, the cake thoroughly squeezed out and discarded. Pour the resulting liquid into fermentation vessels and close with any hydraulic seal. The place for fermentation should also be dark and warm.

After seven days of fermentation, another third of sugar should be added to the future wine in the form of syrup (it is prepared on the basis of the wort itself).

A week later, the last part of the sugar should be added to the wine in the same way.

After that, the wine should ferment for another 8-10 weeks, then it needs to be drained without touching the sediment, and sent to a cool cellar to ferment. The final fermentation process will take from 3 to 5 months. The wine is ready when carbon dioxide is no longer released from it.

The finished wine is drained from the sediment and poured into glass bottles.

Store wine in the refrigerator or basement.