Apple and Rowanberry Homemade Wine

Ingredients:
• 33 lbs of apples
• 9 lbs of rowanberries
• 45% sugar syrup (1 gallon for each 2,5 gallons of juice)

Wash and chop the apples, cut the core out. Mash them, strain the liquid and squeeze the pulp. Strain the juice and pour into a bottle.
Wash and dry the berries, put them into enamelware dish, crush and leave for 3-4 days. Squeeze the pulp and strain the juice into the bottle with apple juice (3 litres of rowanberry juice for each 10 litres of apple juice). Add syrup and stir well. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place. After 7-8 weeks pour wine into another bottle, leaving the sediment. Allow to sit for another day, then bottle and cork carefully. Wine is ready.