rowanberry distillate

    The rowanberry is not very productive because it is a dry fruit and contains only a few percent of the sugar that yeasts process. More than half of the sugars it contains do not ferment. The rowanberry fruit must be ripe, it's also worth freezing them off. They need to be washed thoroughly by removing petioles, then passed through the mill without damaging the seeds. Fermentation is difficult because of the presence of sorbic acid in the rowanberry. Therefore, use double the amount of yeast for red wine, more liquefaction enzymes, add yeast medium, and add enough water to cover the raw material. Fermentation lasts at least 2 months at temperatures above 20 degrees.

   To make good polish vodka "Jarzębiak" you need a fruit distillate rowanberries. Excellent results are achieved by flooding rowanberry fruit with a distillate from that fruit.