Sagefire Posted June 28, 2019 Share Posted June 28, 2019 So this will be year number 2 that I attempt a palatable Rowan wine. The berries here are plentiful and free. High in vitamin C and very tart, after the first freeze, the sugar content more than doubles and harvesting begins. I have brewed a batch before but it was awful, sure it had an alcohol content, but tasted terrible. I have gotten suggestions of blending plum or apple into it, but I was curious if anyone else had attempted this. I would like it to be pure Rowan because of the magical heritage of the tree, but what good is a wine that tastes so bad you can't swallow it? Link to comment Share on other sites More sharing options...
Mona Posted June 28, 2019 Share Posted June 28, 2019 Great idea, and I hope you succeed. Myself I tried apple wine, just because had plenty of apples. Also got terrible stuff, but turned it to viniger. As viniger it was great. Rowan I love in jam, very nice nice nice...:) Link to comment Share on other sites More sharing options...
Sagefire Posted June 28, 2019 Author Share Posted June 28, 2019 I have never tried apple, but it sounds like even when it doesn't turn out like you want, is still makes something useful. The stuff I made last year just got thrown away. When I was a kid we used to mane blackberry wine in 5 gallon buckets with berries, water and a 50 cent yeast packet. I have never tried anything else made with Rowan, other than wands and charms from the wood. I really feel a connection to this tree and I would love to honor it with a fine wine. Link to comment Share on other sites More sharing options...
Mona Posted June 28, 2019 Share Posted June 28, 2019 May I suggest you to try rowan with some other berries together? Maybe with sea buckthorn? Also if sea buckthorn is picked in winter, it tastes different, even can eat it like grapes. It is how cold affects them. Link to comment Share on other sites More sharing options...
Sagefire Posted June 28, 2019 Author Share Posted June 28, 2019 May I suggest you to try rowan with some other berries together? Maybe with sea buckthorn? Also if sea buckthorn is picked in winter, it tastes different, even can eat it like grapes. It is how cold affects them.A very interesting suggestion. Link to comment Share on other sites More sharing options...
FancyShadowCat Posted July 6, 2019 Share Posted July 6, 2019 If Rowan is so sour and you want it pure, maybe you can use it as a base wine in something similar to a sangria where you add some sweet fruits and liquors to adjust the flavor? As well as some sprite to help sweeten it up if you’re willing. Using some other sweeter fruits in said base wine might help though, in agreement with Mona. Link to comment Share on other sites More sharing options...
Sagefire Posted July 23, 2019 Author Share Posted July 23, 2019 I have several plum trees that will yield a wonderful harvest this year, perhaps that is an option. One of my motivations is the ability to do this for nothing (or next to it). If I ferment the plums and Rowan separately, then blend them at the end with a little honey.... Link to comment Share on other sites More sharing options...
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