Homemade chokeberry wine

14 servings
30 of the day 1 hour 20 min

According to the recipe, washing berries is not required. Therefore, the mountain ash immediately begin to crush. Doing it is best with a pusher, but I use a blender. You should press the berry carefully so that later you do not wash the kitchen from juice for a week. When all the mountain ash berries are transferred, fill them with three glasses of sugar and thoroughly mix the resulting mixture. Leave the resulting mash for fermentation in a warm place for about a week, stirring periodically. Next, you have a difficult process of squeezing berries. This is best done with the press, but you can also do it manually. True, manual work will take up a lot of time. Filter the juice through a sieve or colander and pour into a bottle or jar, closing with a water seal. And in the squeezed berries, we fall into a glass of sugar and add a liter of water to obtain additional juice and leave it again for a week in a warm place, stirring periodically. Filter the finished juice through a sieve and pour into our bottle. Leave the fermentation tank in a darkened warm place. When the fermentation process is complete, the wine should be bottled and stored in a dark, cool place. By the way, from these ingredients, about three liters of homemade chokeberry wine are obtained.