Wine from red rowan
Description
The recipe won't take much time. 1. Prepare the berries by scalding them with boiling water. Drain the water. 2. Now crush the berries (you can mash them, for example, by hand) and mix them with 5 liters of water, sugar (1/2 or 2/3 of the total amount), and apple juice. Crush the raisins and thoroughly mix them into the other ingredients. 3. Cover the container with the resulting mixture tightly with gauze and place it in a dark spot at room temperature for a couple of days. 4. As soon as foam and a fermentation smell appear on the surface, begin filtering the resulting must. Pour the juice into a fermentation container, add the remaining sugar, and fit the container (on the neck) with a water lock or simply a rubber glove with a small hole in it. 5. Leave the future wine in a dark place for several days until the "bubbling" stops and the wine becomes clearer. 6. Now carefully siphon the wine into a new clean container (there should be no sediment; you can filter the wine through gauze, for example), seal it tightly with a cork, and leave it in a dark, cool place for several months. 7. After several months, bottle the rowanberry wine into clean bottles and seal them tightly with corks. If stored in a dark, cool place, it can last for several years. Serve chilled.