How to Make Rowanberry Wine (1 UK Gallon Recipe)

Rowanberry wine is a traditional hedgerow wine made from the bright orange-red berries of the rowan tree (Sorbus aucuparia). The berries are naturally high in tannin and acidity, producing a dry, structured wine with distinctive citrus, marmalade, and bitter almond notes.

When young, rowanberry wine can be intensely bitter and astringent, but with careful preparation and extended aging it develops into one of the most complex and characterful country wines.

Wine Profile

• Style: Traditional hedgerow wine

• Colour: Golden amber to light orange

• Body: Medium

• Sweetness: Dry to off-dry

• Acidity: High

• Alcohol: 11–12.5% ABV

• Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

• Difficulty: Advanced

Harvest Calendar

• Harvest Season: September – November (UK)

• Best Picking Time: After the first frost, or freeze the berries before use

• Suitable for Freezing: Yes (essential)

• Best Source: Wild rowan trees, woodland edges, parks, and hedgerows

Ingredients

• 5.0–6.0 lb (2.3–2.7 kg) rowanberries

• 2.25–2.5 lb (1.0–1.1 kg) white sugar

• Water (to make up to 1 UK gallon / 4.5 L total volume)

• 1 tsp yeast nutrient

• 1 tsp pectic enzyme

• 1 Campden tablet (recommended for fresh fruit)

• Wine yeast (half packet recommended):

  • Lalvin 71B (best for softening acidity)

  • Lalvin D47 (adds body and complexity)

  • EC-1118 (strong, reliable fermentation)

Optional Ingredients

• ½ tsp wine tannin (not usually required)

• Small piece of orange peel (enhances citrus aromas)

• 1 cinnamon stick (adds subtle warmth)

• 1 tsp glycerine after fermentation (improves mouthfeel)

• 1–2 lb (450–900 g) dessert apples (optional, to soften bitterness while retaining rowan character)

Preparation

1. Harvest only fully coloured, ripe berries.

2. Remove berries from all stalks and discard leaves or damaged fruit.

3. Freeze berries for at least 48 hours, or harvest after several hard frosts.

4. Thaw completely before use.

5. Lightly crush the berries.

6. Place them into a sanitised fermentation bag.

Important: Freezing (or cooking) is recommended because it helps break down the naturally occurring parasorbic acid, reduces bitterness, and greatly improves flavour extraction.

Making the Must

1. Dissolve the sugar in approximately 2.5 litres of boiling water.

2. Pour the hot sugar solution over the crushed berries.

3. Add cool water to reach 1 UK gallon (4.5 L total volume).

4. Allow the must to cool below 25°C (77°F).

5. Add:

   • Pectic enzyme

   • Yeast nutrient

   • Crushed Campden tablet (if using)

6. Cover and leave for 24 hours if Campden was added.

Primary Fermentation

1. Add the yeast and stir thoroughly.

2. Stir once or twice daily.

3. Keep the fruit cap submerged.

4. Ferment for 5–7 days at 18–22°C.

Expect the must to smell slightly herbal or citrus-like during the early stages of fermentation.

Transfer to Secondary

1. Lift the fermentation bag and allow it to drain naturally.

2. Do not squeeze the fruit aggressively.

3. Siphon the wine into a sterilised demijohn.

4. Fit an airlock.

5. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to complete over 4–6 weeks.

Rack whenever sediment reaches approximately 1–2 cm.

Clearing & Aging

Once fermentation has finished:

• Allow to clear for 2–3 months.

• Rack again if required.

• Bottle once brilliantly clear.

Rowanberry wine requires patience more than almost any other country wine:

• Minimum aging: 9 months

• Ideal aging: 18–24 months

• Peak drinking: 2–5 years

Expected Results

• Original Gravity: 1.090–1.100

• Final Gravity: 0.995–1.000

• Alcohol: 11.5–12.5% ABV

Tips for Better Rowanberry Wine

• Always freeze or frost the berries before use.

• Avoid green or underripe berries.

• Pectic enzyme is highly recommended for good clarity.

• 71B yeast helps soften the naturally firm acidity.

• Don't judge the wine in its first year—it changes dramatically with age.

• If you find pure rowan wine too austere, blending with dessert apples produces an excellent traditional country wine.

About Rowanberry Wine

The rowan tree has long been associated with British and Scottish folklore, where it was regarded as a tree of protection and good fortune. Although the berries are too bitter for most people to enjoy raw, they have traditionally been used to make jellies, preserves, and country wines.

Rowanberry wine has been made for generations, particularly in northern Britain, where wild trees are abundant. Properly aged, it develops an elegant balance of citrus, honey, dried fruit, and gentle bitterness that makes it unlike any other hedgerow wine.

Serving Suggestions

• Serve lightly chilled (10–12°C)

• Excellent with game, roast pork, and mature cheeses

• Pairs well with smoked foods

• Also works beautifully as a winter aperitif

Storage & Aging

• Improves for up to 5 years

• Store bottles upright until corks are fully expanded, then on their side if using natural corks

• Keep in a cool, dark place with a stable temperature

• Best drinking window: 2–5 years

Frequently Asked Questions

Do I really need to freeze the berries?
Yes. Freezing (or harvesting after frost) improves flavour, softens bitterness, and helps break down naturally occurring parasorbic acid.

Can I eat rowanberries raw?
Raw berries are very bitter and can upset the stomach. They should be frozen or cooked before use.

Why is my wine so bitter?
Young rowanberry wine is naturally bitter and tannic. Extended aging greatly mellows these characteristics.

Can I blend rowanberries with other fruit?
Yes. Apples are the classic companion, producing a softer and more approachable wine while retaining the distinctive rowan flavour.

Does rowanberry wine improve with age?
Absolutely. It is one of the best long-aging country wines and is often at its best after two or more years in the bottle.