How To Make Rowan Berry Wine

Rowan berry wine
Wash and remove all stalks from rowan berries (mountain ash berries).
Add prepared rowan berries into a laundry bag or similar and lightly crush.
Chop sultanas/raisens and add to bag (if using).
Add 4½ pints 2 litres of boiled water.
Add pectolase.
Add crushed Campden tablet and fit lid to bucket.
Leave for 3 to 4 days.
Remove rowan berries and any other pulped fruit from mix.
Create a sugar syrup by adding the sugar to a pint or so of boiling water.
Add sugar syrup to fermenting bin and stir.
Top up fermenting bin to 5 litres.
Leave for 24 hours.
Add yeast.
Add yeast nutrient.
Cover fermenting bin and move to warm place for 5 days.
Strain the contents of fermenting bin into a demijohn.
Fit airlock and bubbler.
When fermentation is complete, rack into a clean demijohn.
Add one crushed Campden tablet.
Rack regularly until wine clears, then bottle and enjoy after a minimum of 12 months.
This wine is a long time being ready to drink so the upmost patience is needed.

Preparation time: 40 minutes

Initial fermentation time: 10 days

Time to be ready to drink: 15 months

Sweetness: Medium dry

Calories per bottle: 400 approx

Yield: 6 bottles

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