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) can add to any juice (most often to apple) 5-10 l na 100 l. Rowan wine is added either while pressing, or set to ferment by itself, to have a reserve for other "weak" wines.

Wild varieties of apples are also helpful in the preparation of wines (common evil, pirus baccata). They give fruit juices their aroma and acidity.