What are the faults of mountain ash? Cooking alcohol at home

Wine is a wonderful addition to a romantic dinner, business lunch and even a small party. This noble alcoholic drink is popular in all walks of life. Wine is made from a wide variety of products: plums, cherries, pears, Apples and even mountain ash. By the way, such a drink has not only unique taste qualities and surprising astringent aroma. Wines made from mountain ash, cooked at home, are also very useful.

The quality of the drink depends on the type of berries. The most successful is the wine from the rowan Nevezhinskaya. It is very tasty and has no habitual bitterness. The wine from the red-crowned mountain ash, which grows everywhere in our country, will be too tart due to the high content of special tannins in it. However, with time, bitterness disappears. Therefore, in this case, a special role is played by aging alcohol. If you use ordinary berries to make wine from mountain ash, then it is recommended to collect them after the first frosts hit. This will remove the extra bitterness from the berries.

No less delicious wines are obtained from Liqueur, Garnet Ashberry, and also a variety called Burka. All of them have a general classification - Michurinsky. In addition, connoisseurs of alcoholic beverages argue that excellent wines of liqueur and dessert type come from cubical, black-headed and Moravian rowan. All of them have different palettes of taste. Wine from black dense mountain ash is distinguished by noble dark color and softer velvety aroma. Such berries themselves are already sweet, so do not be afraid of the appearance of the usual bitterness.

Of ordinary ashberry , the wine is an original orange shade. Pomegranate pampers special connoisseurs with a rich fruit color. But the wines from Buranka's rowan are the shades of raspberries. In addition, such a drink is characterized by a density and almost complete absence of bitterness. This applies even to young wine. However, a drink from some varieties of mountain ash may not turn out to be acidic. This shortcoming is easy to fix. Many experts recommend mixing wine from mountain ash with other more acidic varieties of alcohol. For example, with wine from the plum.

Moravian rowan gives wine a noble golden hue. However, it is grown mainly in the southern regions of the country, as the trees do not tolerate the cold. Wines from Moravian mountain ash have dessert pleasant taste and delicate aroma. Specialists observe almost complete absence of classical bitterness, which is also very appreciated.

To make wine from mountain ash in the home, ripe frozen berries must be given beforehand with boiling water. Then they are transferred to a container of cold water. Cooled berries should be carefully kneaded and mixed with sugar at a rate of 1 kg per 10 kg of mountain ash. The container is left in a dark place for further fermentation. In order not to form mold, the contents from time to time must be shaken. About a week later, the wine from the mountain ash should be carefully filtered and poured into a bottle. But the rest is not thrown away. She also falls asleep with sugar, add water (1 liter) and wait for the formation of a second portion of rowan juice. A week later, it is poured into a container with a main drink. The liquid is left to ferment for about another 7 days. The wine must be regularly filtered. The final drink should be clear. Wanders this sort of alcohol until the tartar is completely dissolved .