Homemade thorn wine "Classic"

Type of drinks Ingredients

Sloe - 5 kg,

water - 5 l,

sugar.

Cooking method

Spread unwashed fruits in one layer on parchment and leave to lie for 2 - 3 days to wither.

Grind withered plums until a homogeneous mass is obtained, do not throw out the seeds.

Pour the resulting pulp into a bottle with a water seal and add water. Mix well. Place in a warm room to ferment.

After 3 days, strain the thick through cheesecloth into a clean jar.

To obtain a light dry drink, add sugar at the rate of 200 - 250 g per 1 liter of the workpiece. For dessert wine, increase the amount of sugar to 300 - 350 g.

Stir the wort thoroughly until the sugar grains are completely dissolved.

As soon as the wine stops fermenting (after 1 - 2 months), remove the composition from the sediment and filter.

Pour the wine into clean bottles and cork. To improve the taste, the drink must be aged for 2 - 3 months. Subsequently, it can be stored in a cool room (basement) for 2 years. Hermetically sealed bottles are best stored horizontally.

If the farm has small oak barrels, it is better to pour the thorn wine into them. The wood will ennoble the taste of the drink to a velvety softness.

Note

To make thorny wine both tasty and beautiful, plums must be ripe and slightly frozen. They can be removed from the tree at the beginning of frost or fresh berries can be pre-frozen in the freezer.