Composition / ingredients
Cooking method
Fruits of aronia should be washed and crushed using a crusher (or meat grinder). Squeeze the juice out of the resulting mass, put it in a cold place.
Add half of the water prepared for the recipe to the cake and warm it without bringing it to a boil. After cooling, drain the water into a separate container and repeat the process with the remaining water. Filter the resulting liquid, add to the juice.
Next, add 1.5 kg of sugar, then add wine yeast.
Provide the fermentation tank with a water seal and place it in the dark at room temperature. Within a month, add a third of the remaining sugar every week. When a precipitate forms, separate the wine from it and place it in a cold place in loosely closed containers for 2 months.
Periodically 2-3 times a month it is necessary to separate the wine from the sediment.
After this time, the wine is tightly closed and stored in a dark and cool place.
It remains only to enjoy its unique taste!
The caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Aronia - 55 kcal/100g
- Dry yeast - 410 kcal/100g
