Preparation of delicious and aromatic wine from the thorn

Tern wine, cooked at home, has an exquisite taste and rich aroma, combining tart and spicy notes with a pronounced smell of ripe plum. It seems that the glass of this transparent red wine from the turn even on a cold winter day is filled with memories of the past summer and dreams of the future ...

Blue-violet strong berries of a thorn, and as a matter of fact a wild prickly plum, are endowed with original taste which they transfer to the drink made of them. The fruit contains 2.5 to 10% of sugar, 1.3% of tannins, 2.4% of acids. The chemical composition of the wine from the turn is close in its characteristics to grape wines, so there is no doubt in the utility of this low-alcohol drink . The manufacturing process captivates with its simplicity, the only difficulty is that the berries are reluctant to give up the juice, so they have to be heated. But more experienced winemakers know how to make wine from the turn without preheating, so if the harvest is collected, then you can start making a wonderful drink.

Step 1 . Berries of a thorn podvyamlivajut on air of 2-3 days, to wash them it is not necessary. During this time, yeast fungi appear on them , which make the wine wander. After this, the fruits should be carefully pinched, turning into a homogeneous puree. To the ground berry mass in a ratio of 1: 1, pure water is added. The mixture in a container covered with mosquito net or gauze is left in the air.

Step 2 . As soon as foam and bubbles appear on the surface of the mixture, and the mash will begin to separate from the liquid, all this must be filtered through a fine sieve or mesh, insoluble particles and bones used on compost or discarded, and the wort is poured into sealed vessels, filling them no more, Than ¾ volume. But beforehand in the juice should be added sugar from 200 to 350 grams per 1 liter and mix. The amount of sugar depends on which wine will turn out: dry, semi-dry, semisweet or sweet. The vessels are closed after filling with a water seal.

Stage 3. At this stage fermentation of wort takes place, which lasts about one and a half months at an ambient temperature of +20 ^о С and above. It is necessary to closely observe the process, and when the bubbles of gas cease to be released, the young wine from the thorn should be carefully separated from the sediment and drained into another sealed vessel for maturation. Typically, this is done with a small PVC hose.

Step 4 . Waiting for the maturation of wine from the turn is a long process, because it is lightening very slowly. It contains insoluble particles of berries so small that they can not be filtered at home by any filters. In the thorny wine, even two or three years of aging, there is always some turbidity that looks like a light haze. To grieve it is not necessary, on flavoring qualities it does not affect. Maturing of wine from the turn lasts several months and ends when the drink becomes transparent or when the remaining light turbidity ceases to settle on the bottom of the dishes.

After the end of the process, it can be filtered and bottled for storage, in order to surprise its guests with unusual taste, juicy color and the incomparable aroma of home-made wine.

Instead of an afterword

Collect, squeeze, pour into dishes,

Then it must wander.

Put considerable work, but

The glorious wine is ripe.