The health benefits of red wine have been talked about for a long time. And this is not an idle invention, but a scientifically proven fact. Red grape wines contain polyphenolic compounds (tannins and pigments), which are distinguished by antioxidant and tonic effect. But you will get five times more of the same compounds if you drink not grape wine, but wine from chokeberry, chokeberry.
It is necessary
- For starter culture:
- - 300 g of sweet unwashed berries (raspberries, strawberries, blackberries) or raisins;
- - 2 tbsp. granulated sugar;
- - 0.5 liters of water.
- For wine:
- - 3 kg of chokeberry;
- - 3 liters of clean filtered water;
- - 2 kg of sugar;
- - bucket;
- - gauze;
- - a bottle with a capacity of 5 liters;
- - blood transfusion system;
- - liter jar.
Instructions
Step 1
Prepare the starter first. To do this, take unwashed berries or raisins and put them in a liter jar. Fill with sugar, fill with water, tie the neck of the jar with gauze folded in several layers. The starter culture must have access to air for natural fermentation and yeast formation. Place the starter culture in a warm, dark place and keep it there for 3 days, stirring occasionally. When the sourdough begins to ferment actively, proceed to the next step.
Step 2
Prepare the wort. To do this, choke berries, also not washed, pound with a crush or puree with a blender. Never use a metal meat grinder for this purpose! Make a light sugar syrup from sugar with a little water. Let it cool down.
Step 3
Put the puréed berries in a bucket, cover with water and add sugar syrup, stir and cover the bucket with gauze folded in several layers. Leave the wort to ferment for a week in a dark, warm place. Stir occasionally. Puréed berries will float to the surface and form a film that blocks the access of oxygen; your job is to break it.
Step 4
After 7-9 days, strain the wort through cheesecloth, squeeze out the sediment. Pour the resulting liquid into a 5 liter bottle and close with a plastic cap. Make a hydro-author - pierce the lid with a thick needle from the blood transfusion system, and lower the tube into a jar of water. Cover the edges of the puncture in the lid with plasticine.
Step 5
Place the bottle and jar in a cool (16-18 degrees) dark place and leave for 40 days for quiet fermentation. You will be able to observe how air bubbles form periodically in a jar of water. Shake the bottle periodically. After 40 days, without opening the lids, bottle the wine through the tube from the blood transfusion system and close the stoppers. Place them in a cool, dark place. You can drink wine only 2-3 months after it has stood.
