Rowan wine without yeast

1. Rowan berries are crushed with our hands (no need to wash!)
2. We put the prepared berries in a glass container with a volume of 10 liters .
3. Add half of the sugar (500 gr).
4. Spread the raisins (no need to wash).
5. Mix everything thoroughly.
6. We put gauze on the top of the vessel. We leave it for 7 days (3-4 times a day, do not forget to mix in order to avoid the appearance of mold).
7. After the specified time, we squeeze out all the berries with our hands (we are not in a hurry to throw them away), filter them through gauze.
8. Pour the juice into a large bottle for 40% of the total volume.
9. Add warm water to the pressed berries, the rest of the sugar.
10. Mix, cover with a lid, leave for 5 days in a dark place at room temperature.
11. Pressed berries also need to be mixed daily, drowning them in liquid.
12. We install a water seal on the juice bottle (you can use a rubber glove by puncturing a hole in one of the fingers with a needle to drain gas). We remove it to a dark place for fermentation.
13. After 5 days, we squeeze the berries again (you don't need to be too zealous), and throw them away. And the resulting juice is topped up in a bottle with the first batch of juice.
14. When the water seal stops blowing bubbles (the glove will deflate and fall off), this indicates the readiness of the wine. The fermentation process will take 20-50 days.
15. Through a thin tube, we drain the wine into another container, without capturing the separated precipitate.
16. We bottle the wine, pouring it to the brim, plug it with corks and leave it to mature in the refrigerator or in the cellar. The wine matures from 3 to 6 months.

You can not wait for a long time, but leave a little for consumption right away.

Taste for your health!