Вино из Черноплодной рябины! Простой рецепт приготовления! Дегустация!

Hello, dear viewers! In this video, I'll be making chokeberry wine! A simple recipe! And a delicious tasting at the end of the video! DIRECTIONS: 6 kg chokeberries 50 g raisins 1 kg sugar 1.2 l water Fermentation vessel Crush the unwashed chokeberries in a blender or meat grinder. Place the pulp in a fermentation vessel (preferably one with a large neck), add 500 g of sugar, and pour in 1200 ml of water. Mix well. Then cover the neck of the vessel with cheesecloth and place it on a windowsill for 5-6 days to begin fermentation. Stir well twice a day. When fermentation begins, squeeze the pulp from the juice using cheesecloth. Pour the juice into a fermentation vessel, add 500 grams of sugar, and stir well. Place the juice under an airlock and store in a dark, room-temperature place for further fermentation. The remaining pulp should be used for a second fermentation. For this, you will need 500 grams of sugar and 1500 ml of water. Place the pulp in the fermentation vessel, add the water and sugar, and stir well. Cover with cheesecloth and place on a windowsill for fermentation. After 5-6 days, when fermentation begins, press the juice from the pulp using cheesecloth. The pulp is no longer needed. The juice should be added to the first batch of juice. Then, store in a dark, warm place for fermentation for 30-60 days, until fermentation is complete. After a month of fermentation, the wine should be skimmed off the sediment several times. After fermentation has stopped, pour into a glass container and place in a cellar for maturation for six months or more. After which you can taste it!!!