The Welsh reportedly used to make raw Paleo wine by just mixing rowan berries with water and letting the mixture ferment (and my guess is that they probably strained out the seeds):
In ‘Letters Written through a Tour of North Wales’ 1798 by Rev. J. Evans, an ale-like brew named in welsh ‘diodgriafel’ is mentioned:
‘This is made of the berries of Sorbus Aucuparia (Roan Tree) abundant in most parts of Wales; by pouring water over them and setting the infusion to ferment.
http://www.ecoenchantments.co.uk/myogham_rowanpage.html
The Irish and other Celtic peoples likely also made rowan wine, and apparently ate the berries, likely after the first frost (and I find that wild river grapes are even a bit sweeter after the 2nd, 3rd, etc. frosts) and after being bletted or fermented (which I wrote about here:
http://www.rawpaleodietforum.com/omnivorous-raw-paleo/bletting-astringent-fruits):
In Irish myth, the first woman sprang from the rowan, and the first man from the alder.[27] The Tuatha Dé Danann were thought to have brought rowan to Ireland from Tír Tairngire [the Land of Promise]. In Tochmarc Étaíne [The Wooing of Étaín], the jealous Fuamnach transforms Étaín into a pool of water by striking her with a rod of rowan. Often the rowanberry was thought capable of rejuvenation – a man of one hundred and sixty years could be returned to youth by the honey taste of rowanberries. The Salmon of Knowledge [Irish eó fis, eó fiosach] eats rowanberries.
In the romance of Diarmaid Ua Duibhne and Grainne, rowan berries appear as the food of the gods. Diarmaid and Grainne were two young lovers, fleeing from Grainne’s elderly husband. http://www.merciangathering.com/rowan.htm
Ironically, these berries that the ancients considered magically healthful are now largely considered poisonous in the modern world, because most people don't know when to pick them, nor that the berries should be bletted, and preferably fermented, before eating. Much traditional knowledge has been lost or become little-known.
It seems to be more than mere coincidence that many of the world's healthiest "superfoods" are raw fermented.
