Wine from the thorn, made at home, is an excellent alternative to grape

The turn is the wild ancestor of the plum. However, if the Hungarian and the renklade are large and sweet fruits, which are welcomed on the table as a dessert, then small berries, torn from prickly bushes, are practically inedible. They have too many astringents and tannins, so the only way to use them on the farm is to make a liqueur-thinner or home-made wine. Unlike cultivated plums that do not have aroma, "wild" has a charming and rich bouquet. Therefore, the wine from the thorn at home is no worse than a grape alcoholic beverage.

When working with a wild plum, we encounter two problems:

• Where to get the bacteria of wine fermentation;
• How to get enough juice.

The turn is a flesh that is fleshy, and no matter how we press it, a thick mash will come out. Grapes of technical varieties give abundant juice, besides in this wort already in an overabundance are fermentation bacteria. Therefore, wine from the thorn at home should be prepared using a different technology than the traditional alcoholic beverage from the vine.

Berries of wild plum should be collected very ripe, soft, but not from the ground. Because you do not need to wash them - so you eliminate those few bacteria that have settled on the skin. After harvesting, the berries are allowed to melt for 2-3 days so that the fungus multiplies in optimal conditions for it. Some inexperienced people recommend adding bread yeast to the wine from the turn at home. This, of course, will intensify fermentation. However, this method will affect the smell of the drink in a nuanced way - it will be the most depressing way to give a chat.

Berry thorns grind to a homogeneous mass and add water in a proportion of one to one. After that, the container with the diluted puree is closed with gauze to avoid the ingress of wasps and flies and leave in a warm place until the first signs of fermentation. When a "cap" and bubbles appear on the surface, strain the mashed potatoes through a dense mesh. We throw out the mash (or we fertilize it with a garden), and we transfer the must into a bottle. Add sugar. If you want to get dry wine from a thistle at home, a liter of liquid will need 200 grams of refined sugar. For semisweet and dessert, respectively, 300 and 350 grams of sugar. Stirately stir the crystals in the juice.

The bottle is filled to three quarters of the volume, because during fermentation there will be abundant foam. We put home wine from a thorn under a water seal for a month or one and a half at room temperature. When the gas bubbles cease to stand out, we remove the must from the sediment, that is, carefully filter out and pour into sealed vessels. Do not be discouraged if the liquid still remains cloudy, as if with a haze. This is the usual property of plum and thorn wine.

Self-clarifies the drink extremely slowly and reluctantly. Even with a three-year exposure, he gives a thin coating on the decantor. Also slowly the wine ripens. Only after a few months the drink shows a spicy and tart aroma. The taste becomes full after six months. Store bottles in a cool place (basement) in a horizontal position until winter. However, the true enjoyment of the drink will be given to you after a year's endurance. Now you know how to make wine from the turn. Try to blend it with cherries or viburnum, grapes.