Rowanberry Wine
Transform seasonal rowanberries into a vibrant and fruity wine with this simple recipe. Layered with rich brown sugar and complemented by a hint of acidity, this brew offers a well-balanced flavor profile, perfect for sipping on cozy evenings. Allow time for fermentation, and you'll savor a refreshing homemade wine with a delightful 10% ABV.
ingredients
- 16 cups rowanberries, picked after first frost
- 8 cups brown sugar
- 1 tsp yeast nutrient
- 1 tsp acid blend
- 1 campden tablet
- 1 tea bag (black or herbal)
- 1 packet wine yeast
- Water (as needed)
steps
- 1.
Rinse the rowanberries thoroughly and remove any stems or leaves.
- 2.
In a large pot, combine rowanberries and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- 3.
Strain the mixture through a fine mesh sieve or cheesecloth into a fermenter, discarding the solid berries.
- 4.
Add the brown sugar to the warm liquid, stirring until fully dissolved.
- 5.
In a small bowl, crush the campden tablet and dissolve it in a bit of warm water before stirring into the mixture. This helps to sanitize and prepare for fermentation.
- 6.
Once cooled to room temperature, add the yeast nutrient, acid blend, and the tea bag to enhance flavor.
- 7.
Sprinkle the wine yeast on top without stirring, then cover the fermenter with a clean cloth and let it sit for 24 hours to activate.
- 8.
After 24 hours, remove the tea bag and stir gently to combine everything. Seal the fermenter with an airlock.
- 9.
Allow the brew to ferment in a cool, dark place for 2-4 weeks, or until fermentation has completed (specific gravity reading of 1.014).
- 10.
Once fermentation is finished, siphon the wine into clean bottles, leaving sediment behind, and cork or cap.
- 11.
Age your wine for at least 3 months before drinking for optimal flavor.
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