Ryabinovka - homemade red rowan wine, recipe

Autumn is the time when you have the opportunity to replenish your supplies with fruits and berries. Among them, red rowan occupies a special place. Even in ancient times, our ancestors knew about the healing properties of this plant. The beneficial properties were used to treat various ailments and added to food.

Nowadays it is used in cooking and cosmetology. Despite the bitter and tart taste, rowan berries make excellent alcoholic drinks - tart wine, aromatic liqueurs and liqueurs, delicious moonshine. And red rowan tincture is considered an elite, refined drink that will decorate any feast.

Because of its specific taste, at home, red rowan is mainly used to make only alcoholic drinks, and less often compotes and jam. Additional ingredients are also added to recipes for rowan tinctures: spices, citrus fruits, dried fruits, ginger, herbs, honey and sugar. Vodka, sugar moonshine, alcohol, and less often cognac, brandy, and rum are used as alcohol.

Harvesting and storage of berries

As a rule, the collection of red rowan fruits occurs either before or after the oroses. In the first case, it is September, the berries become large and turn bright red. The collected rowan at this time has increased bitterness and is not so juicy. But it can be stored for a long time and is well suited for drying for future use.

Rowan berries collected after frost are sweet, juicy, and easy to harvest. Such raw materials are more suitable for jams, juices and tinctures.

In order to preserve the fruits longer, they are dried. The berries are first washed and sorted, leaving the largest ones. Then dry on a towel and place on a baking sheet. Drying occurs at a temperature of 70-80°C. Part of the rowan can be caramelized by keeping it at a temperature of 170-180C for 20 minutes; such fruits will add color and additional flavors to the drink.

THIS IS INTERESTING Juniper vodka tincture - recipe

Rowan tincture with alcohol

This is a classic rowan tincture; by analogy, you can make a drink using high-quality moonshine, the alcohol strength should be at least 50%. Fresh or frozen rowan berries are suitable for this recipe. Instead of sugar, honey is suitable, adding it to taste, but the aesthetic appearance of the drink is slightly spoiled, since honey makes the tincture cloudy.

Ingredients:

• Fresh red rowan – 3 kg;
• Sugar – 250 gr;
• Alcohol 50-60% – 2 l.

How to do:

1. Separate the fruits from the tassels, rinse with water, and dry on a towel.
2. Place the berries in a five-liter container, sprinkling each layer with sugar.
3. Pour in the alcohol base, filling the contents of the jar up to the shoulders. Infuse the berries for 10 days.
4. Strain the infusion into a clean container and leave for 2-3 weeks before use.

The remaining berries can be reused by filling them with a new batch of alcohol and leaving for 1-2 months.

video - a simple recipe for making rowan mushrooms

How to make Rowan Wine

1. The first thing I would like to draw your attention to is that there is no need to pre-wash the berries, otherwise rowan wine at home will not ferment well.

2. Place the berries in a large container and begin to mash them vigorously. It is best to do this with your hands, without using technology.

3. Afterwards you can add sugar. The recipe for making rowan wine uses proportions of approximately 100 grams of sugar per 1 kilogram of berries. You can reduce or increase the amount of sugar to taste, but don't get too carried away.

4. Mix the berries with sugar thoroughly and then cover with a lid. Place in a warm place and leave for 10 days. The preparation will look like this: the berries will float and swell.

5. Using a fine sieve, strain the resulting mass, properly squeezing the pulp.

6. Pour the juice into previously prepared clean jars.

7. Combine the pulp with about a glass of sugar, pour everything with a liter of water. Cover with a lid and let ferment for about 7 more days.

8. Cover the jars with lids with a water seal, lowering the straw into a container of water. Leave for about 10-12 days in a dark and not very warm place.

9. You need to keep an eye on the pulp, stirring it carefully every day. Then strain through a sieve to obtain a second portion of juice.

10. Remove the lids from the jars and remove the foam. Pour the wine into a large saucepan.

11. And add the juice after the pulp has fermented. Stir gently.

12. Cover with lids again and put back. Every week, carefully remove the foam and pour the wine, filtering it from sediment. After a month, use a thin straw to pour the wine. This is the so-called “ventilation” process.

13. After a month, you can filter the wine every 2 weeks, carefully leaving sediment at the bottom of the jar.

14. After about 2-2.5 months, the wine will begin to become transparent and lighten. This means that the first stage has been completed and, if you wish, you can try what happened.

15. If there is not enough sweetness for your taste, now is the time to fix it. However, this must be done especially. To do this, use a small piece of gauze (or thin fabric) folded in several layers. Place sugar in the center.

16. Tie the edges of the gauze tightly and secure the “bag” to the neck of the jar. After 8-10 days, when the sugar gradually dissolves, you can remove the improvised bag. Now you know how to make rowan wine. All that remains is to put the jars in a dark place and let it brew properly.

“Nizhyn Rowan” - an old recipe

Tincture is the winner of the prestigious Great Gold Medal, received in 1889 at the World Exhibition in Paris. All French newspapers wrote about this drink as a Russian miracle. The tincture owes its creation to the Russian “Vodka King” Pyotr Arsenvich Smirnov. And its recipe was kept secret and a special legend was even invented about its origin.

The original Nevezhinskaya rowan, collected after the first autumn frosts, is suitable for preparing the drink; it becomes softer and sweeter. Or use other cultivars with maximum sugar content. As an alcohol, grain or fruit distillate (as in the old recipe) has proven itself best, but vodka or alcohol diluted with spring water is suitable.

Composition of Nizhyn tincture:

• Red rowan;
• Strong alcohol 45-50%.

How to cook:

1. Rinse the collected berries, removing all dirt, and let the water drain.
2. Fill the container completely with rowan berries, without compacting. Ideally, use an oak barrel, but if you don’t have one, you can get by with a glass jar.
3. Fill the barrel with distillate to the top and seal with a stopper.
4. After a day, the rowan will absorb some of the alcohol, so you need to top up the container until it is completely full. Repeat the procedure for the first three days.
5. After two weeks, turn the barrel over several times, being careful not to shake the contents, so as not to damage the berries. Then turn the container over every two weeks for two months.
6. Strain the infusion from the barrel and pour into bottles. Leave for at least 6 months, ideally 1 year. The longer the tincture is aged, the tastier it becomes.

To soften the tincture, you can add fructose. 1 teaspoon per liter of drink. Shelf life in a closed container in a cool, dark place is unlimited.

Ryabinovka - homemade red rowan wine, recipe

Beverages

Rowanberry is the name for a huge number of alcoholic drinks - tinctures, liqueurs and even liqueurs - which are prepared from bitter red rowan . The classic one is still considered an alcohol-based tincture. It is often used for medicinal purposes.

How to make mountain ash

• Wild rowan for tincture is collected after the first frost. Berries “scorched” by frost lose some of their bitterness, but retain their unique aroma.

• Only ideal berries without dark spots or damage are suitable for tincture. It is spoiled fruits that give bitterness and can spoil the taste.

• To make a tincture, you can use two options: squeeze the juice from rowan and use it, or infuse it with whole berries. In any case, the rowan must be thoroughly washed, sorted and dried.

• The raw materials for the tincture must be mixed with alcohol and sugar. As an alcoholic component, you can take alcohol, moonshine, vodka or cognac.

• Sugar must be selected independently and according to taste; the strength of the resulting drink will depend on it. The more sugar, the stronger the drink and the longer it will infuse.

• You can add spices, honey and aromatic bark (oak, juniper) to the tincture. It is very important to carefully filter them later when straining.

• Rowan tincture, due to its bitterness, must be infused at least 3-4 times. That is, every few months you need to strain all the ingredients of the tincture, add evaporated alcohol, add new sugar and spices,

• Keep in mind that the strength and quality of the drink will increase each time. Therefore, the “turnovers” of the rowan tree can be easily adjusted according to preferences.

Rowan tincture recipe

Red rowan – 1 kg, vodka – 800 ml, sugar – 500 g.

Sort the berries and rinse thoroughly. Place on a baking sheet in 1 layer, preheat the oven to 60° and dry the berries in it for 15-17 minutes. Place dried rowan berries in a jar, add vodka and place in a warm place for about a month. The liquid should turn bright orange.

Place the rowan berries in a sieve and strain the liquid, being careful not to mash the berries. Leave the first “hood” in the basement for the time being. Mix the berries in a jar with sugar and send them to a dark basement. Shake the jar daily to prevent the sugar from clumping.

After a month, strain the liquid through a sieve again and send the second “extract” to be stored with the first. Pour clean water over the berries and place them in the basement for 2 weeks.

Strain through a sieve one last time and discard the berries. Mix the resulting third “extract” with the first two. The third extract can also be made not with water, but with sugar (additional 400 g), then the finished drink will be thicker and sweeter.

Grape wine at home, how to make it

How nice it is to sit in the evening with family or friends, drinking aromatic...

Homemade carrot juice, vegetable juices

To make carrot juice sweet and tasty, select for...

Homemade Baileys - how to make liqueur, recipe

Many people love aromatic and tasty liqueurs. Today we will talk about...

Mojito at home - cocktail recipe

To make a mojito cocktail at home, all you need is...

Sourdough for homemade kvass, Monastic kvass - recipe

Probably not a single drink in Russia is as famous as...

How to make homemade lemonade, recipes from lemons, oranges, mint

In the summer heat, nothing can quench your thirst like a glass of delicious...

Making mead at home, modern and old recipes

Mead is an alcoholic drink with a sweet taste, made from bees…

Barley coffee - how to make a drink from barley at home

The benefits of barley coffee have been known since ancient times - even by Russian peasants...

1 comment

1. DValery:
   10/18/2017 at 7:15 am

   The recipe is useless. For 800 ml of vodka, 900 g of sugar - this will be thicker than condensed milk. Or “fill with clean water” – a liter or two?

   Answer

Your opinion about the article

Click to cancel reply.

Tincture of apples and red rowan

Ingredients:

• Vodka – 750 ml;
• Rowan berries – 250 gr;
• Apples – 0.5 kg;
• Sugar – 150 gr.

THIS IS INTERESTING Borodino moonshine tincture - the drink of real men

Preparation:

1. Wash aromatic apples. Cut out the core with the seeds and cut into small slices.
2. Sort out the frost-hit rowan, rinse and dry.
3. Place rowan berries and apples in a jar, sprinkling each with sugar.
4. Pour in the alcohol base; it must cover the berries and fruits.
5. Cover the neck with a towel and leave for 2-3 months until the berries become colorless.
6. Strain the finished drink and pour into a glass container. Let the drink rest for several days before serving.

Chokeberry liqueur

Chokeberry makes very tasty and thick liqueurs with an astringent tint. It is not necessary to freeze the berries. Once infused fruits can be reused. This is convenient when the strength and sweetness are adjusted during production. To do this, add water to the second spin or reduce sugar. We will consider options with average indicators.

Recipe for chokeberry liqueur with cognac

Components:

• black rowan berries - 1 kg;
• cognac - 0.8 l;
• granulated sugar - 0.5 kg (less can be taken);
• drinking water - 500 ml (this ingredient can be omitted or the portion reduced).

Preparation:

1. Place the berries in a low oven (60°C) for 15 minutes.
2. After the juice is released and a rowan aroma appears, turn off the oven and cool the fruits.
3. Transfer the baked rowan into a glass container.
4. Add alcohol, stir and seal tightly with a lid.
5. Leave the mixture at room temperature for 1 month.
6. After a month, strain (without squeezing).
7. Place the filtered tincture in the refrigerator and mix the berries with sugar.
8. After 2 weeks, strain the berry syrup and mix with the first infusion.

If you are not interested in a too strong liqueur, you can lower the degree . This is done like this:

• Pour the remaining berries from the process again with cold water;
• leave for 2 weeks;
• strain without squeezing;
• mix with excessively strong liqueur.

Store the drink in the refrigerator, cellar or basement.

Chokeberry liqueur with raspberry, cherry and currant leaves

Adding additional flavors to sweet and tart chokeberries is a great way to add variety to your preparations. Let's look at a very detailed recipe for a soft liqueur based on aromatic ingredients.

Prepare the ingredients:

• chokeberry - 1 cup;
• granulated sugar - 1 cup;
• black currant leaves - 30 pieces;
• cherry leaves - 30 pieces;
• raspberry leaves - 30 pieces;
• vanillin - on the tip of a knife;
• citric acid - a pinch;
• alcohol 40% (alcohol, vodka, moonshine) - 0.5 l;
• water - 0.5 l.

Cooking steps:

1. Sort out the chokeberry fruits, mix with berry leaves and water.
2. Bring the mixture to a boil and cook for another 30 minutes.
3. Cool and strain.
4. Squeeze.
5. Add sugar, vanillin, and citric acid to the broth. Mix everything.
6. Wait until it cools completely and add alcohol.
7. Let it stand for 2 months.

Rowan tincture with vodka and mint

An original tincture with a pleasant tart taste and refreshing aroma. This drink is pleasant to drink both on a hot afternoon and in the evening in the company of friends. You can replace mint in the recipe with lemon balm.

Components:

• Red rowan fruits – 500 g;
• Vodka – 1000 ml;
• Granulated sugar – 50 g;
• Fresh mint - to taste.

How to do:

1. Prepare the berries as in previous recipes, crush them into a paste with a rolling pin.
2. Place in a glass container and add vodka.
3. Leave for 15 days.
4. Strain the vodka infusion and squeeze out the thick fraction using gauze.
5. Fry the sugar in a frying pan until brown, add to the infusion and stir thoroughly.
6. Pour boiling water over the mint and heat over low heat for 15 minutes. Let cool and add mint water to the tincture.
7. Pour the drink into bottles and leave for 5-7 days before testing.

Recipe for red rowan tincture with cognac

Based on the ingredients, this drink turns out to be financially expensive. But rowanberry made with cognac will satisfy the needs of even the most fastidious gourmets with its aroma and taste.

Compound:

• Cognac – 500 ml;
• Rowan – 250 gr;
• Honey – 2 tbsp;
• Oak bark – 1 tbsp;
• Zest of half an orange.

How to make a tincture:

1. Place clean berries along with the rest of the ingredients in a jar.
2. Pour in cognac, close the lid, and shake.
3. Leave in a cool place for three months.
4. Strain the rowan extract and filter through cotton pads.

THIS IS INTERESTING Kiwi tincture - 4 simple recipes with step-by-step preparation

Quick tincture of red rowan with cinnamon

Components:

• Rowan – 1 kg;
• Moonshine, vodka – 500 ml;
• Sugar – 300 gr;
• Water – 500 ml;
• Zest of half a lemon;
• Cinnamon – 1–2 sticks.

Step-by-step cooking recipe:

1. Make simple syrup from water and sugar.
2. Pour boiling water over the fruits for one minute.
3. Rub the berries through a fine sieve. Squeeze the rowan juice through cheesecloth.
4. Grind the cinnamon with a rolling pin.
5. Mix rowan juice, zest, cinnamon and syrup in a jar. Pour in sugar moonshine.
6. Keep in the refrigerator for a day.
7. Filter the tincture.

Drinks made from rowan

Red rowan liqueur is of very high quality, unparalleled in taste and smell. Before cooking, it is important to properly collect and prepare the fruits themselves. Time and alcohol will do the rest. As a basis you can use:

• alcohol;
• vodka;
• moonshine;
• cognac.

The simplest liqueur recipes involve the use of pure food alcohol. In this case, the infusion time can be significantly reduced . But the aging period cannot be shortened; during this period the liqueur gains flavor. And this period is at least six months. All the aroma of the rowan fruit will transfer into the drink even later, in about a year. If you observe such a long aging period, the bitterness of the berries, although it will not completely disappear, will turn into a pleasant tartness.

There is one more important clarification that must be taken into account before preparing rowan drinks. Most classic homemade tinctures involve a natural fermentation process (without adding alcohol). But in the case of red rowan, such recipes are not recommended. This is due to the fact that rowan berries ferment extremely poorly. Of course, it is possible to stimulate with yeast, but the result of such work will not please you.

Preparing the berries

If forest rowan with bitterness is chosen for the tincture , and you, for some reason, picked it without waiting for the cold weather, then before use you need to pay attention to preparing the berries:

1. We recommend placing the rowan in the freezer for a day - freezing will lead to the destruction of the bitterness provided by the sorbic acid glycoside.
2. The next day, rinse the frozen berries, or better yet, pour boiling water over them; this will also remove excess bitterness, and the frozen fruits will burst from the high temperature. This is good. Bursted berries will quickly give off their taste and aroma to the liqueur.
3. Now you can proceed to fulfilling the requirements of the recipe.

There are many recipes. Experiment and choose to your taste. After all, the best homemade drinks are obtained precisely as a result of a successful experiment.

Classic red rowan liqueur recipe

To prepare you need the following ingredients:

• rowan berries - 1 kg;
• vodka or ethyl alcohol diluted to 40% - 0.5 l;
• granulated sugar - 500 g;
• regular drinking water - 500 ml.

Preparation:

1. Turn properly prepared rowan into a homogeneous mass. To do this, it is better to use a blender or meat grinder.
2. Pour sugar into water and cook sugar syrup over low heat.
3. Place the rowanberry puree in a three-liter jar and fill it with cooled but warm syrup. To stir thoroughly.
4. Pour diluted alcohol or vodka into the resulting mixture, tightly seal the jar with a lid and shake well.
5. Place the jar in a dark place and leave for about 1 month, shaking the drink every 3 days.
6. After a month, filter the alcohol infusion through gauze or a sieve.
7. Pour into glass bottles, seal tightly and store in a cool place.