Rowanberry-wine

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

NB! Rowanberries MUST be FROZEN to remove the bitterness. Pectolase (wine-enzyme) is also ESSENTIAL to prevent the formation of pectin threads in the wine. Ingredients to start:   6 kg rowanberries   14 liter water   2,75 kg sugar   * Also: 70 g citric acid and pectolase (wine-enzyme) Instructions: Pick off stems, leaves and other debris. Wash the rowanberries, and put them in the freezer. Defrost the berries, crush them lightly, and add boiling sugar water. Cool to about 25 degrees, and add the yeast, yeast nutrient, pectolase and citric acid. Let the mixture stand for 5-7 days, and then sift the pulp from the wine. Now the MAIN FERMENTATION begins