Rowanberry wine

The mountain ash is a species of mountain ash (sorbus domestica) and formerly was considered a raw material for the production of natural wine to blend with weak wines with low acidity. Who can get some of its fruit (or he has it in his own garden like me) … read on

Hawthorn wine

Always leave the hawthorn alone for a few weeks after harvesting. After crushing, pour water at 50 ° C (1 l na 1 kg of fruit) and continue to handle the pulp like this, as above. Po 10 days to squeeze the juice, … read on

Blackthorn wine

Sometimes even a connoisseur may not distinguish a well-made sloe wine from a good red wine. However, a longer period of aging in the bottles is necessary (similar to blackcurrant wine).

For increasing the juice yield i … read on

Elderberry wine

Heat the elderberries to a temperature above 80 ° C (to destroy harmful sambunigry), put the pulp, dilute it a little with water, add 80% lactic acid, season with sugar to taste and continue as stated above.… read on

Blueberry wine

The procedure is similar to that of currant wine. Add nutrient solution for yeast, because blueberries and blueberries contain too little nitrogen. Ammonium sulfate (NH₄)₃SO₄ or ammonium phosphate (NH₄)₃PO₄… read on

Rhubarb wine

The only wine not made of fruit, which might be tasty. The stalks are cut finely, it is scalded with boiling water, then the juice is squeezed out, adds boiling water (on 1 kg of raw weight 500 g of water), and the oxalic acid contained in rhubarb neutralizes it … read on

Strawberry wine

Set the pulp, add anti-gel, to sulk, adding 1 g of potassium metabisulfite na 10 l win, add another 80% lactic acid (or blended with currant wine), continue as usual. After fermentation is complete, sweeten (otherwise the taste is there … read on