TOP 8 simple recipes for making sloe wine at home
Tart sloe wine goes well not only with meat dishes, but also with sweets. Despite the fact that the original product does not have high taste and is almost unsuitable for fresh consumption, the drink is excellent. It does not contain harmful additives that are part of store counterparts. The bouquet is original and appeals to even gourmets.
Features of making wine from sloe at home
Before preparing the wine, the thorny fruits must be dried a little, leaving a thin layer spread on the newspaper for a couple of days. You do not need to wash them in order to preserve the yeast formed on the skin. Otherwise, you will have to use artificial ones to start the fermentation processes. At high temperatures, yeast also dies, so you cannot use hot liquids to prepare wine.
It is not necessary to remove the seeds from the thorns, so winemakers often don’t bother with this procedure.
How to choose the right raw material
For homemade wine, it is preferable to pick thorns after the first frost hits. They will not only be well ripened, but also soft, which will facilitate the procedure for juicing.
Rotten or spoiled fruit should be discarded.
The best cooking recipes
Every winemaker has their own tried and tested sloe drink recipe that they use. But this arsenal is constantly being replenished, modified, new colors and bouquets appear both in taste and in aroma.
The easy way without alcohol
Homemade thorn wine without added alcohol is prepared from the following ingredients:
- blackthorn fruits - 7 kg;
- granulated sugar - 1.75 kg;
- clean water - 6.5 liters.
The thorn is carefully kneaded and poured into a glass container with a wide neck. Then pour in water and leave in a warm place for 3 days, periodically stirring the whole mass. After the specified time has elapsed, the wort is filtered, granulated sugar is added to the juice and poured into a vessel for fermentation. After 1-2 months, the fermentation processes are completed and the wine can be drained from the lees, and then bottled. Ripening occurs in 2-3 months.
Yeast free
Blackthorn wine is made without the addition of artificial yeast if the berries have not been washed and the weather conditions are favorable. This will require:
- thorn fruits - 2.5 kg;
- sugar - 1.5 kg;
- clean water - 3 liters;
- raisins or dry grapes - 100 g.
Mix the sugar and most of the water in a saucepan and cook over low heat. Pour the berries with the rest of the water and put them on a slow fire, waiting for them to burst. Add boiled syrup and raisins to the sloe. Pour everything into a fermentation vessel and install a water seal. When the fermentation processes stop, the wine is removed from the sediment and, if desired, a little vodka or alcohol is added to give strength.
With raisins
If you have to make wine from fruits that have been in the rain, then it is advisable to add raisins to the wort. To prepare a drink you will need:
- sloe berries - 2 kg;
- granulated sugar - 1 kg;
- dark raisins - 150 g;
- water - 2.5 liters.
Boil the syrup from sugar and 1 liter of water. Pour the remaining water into the prepared thorns and put on low heat. Remove the saucepan from the stove as soon as the skins on the berries begin to crack. Pour everything into a prepared glass container, pour syrup there and install a water seal. As soon as air bubbles stop escaping, and a dense sediment forms at the bottom, the wine can be bottled and sent to the cellar.
With bones
Making thorn wine with seeds is a common activity for all winemakers, since no one wants to bother with their removal. You will need the following components:
- sloe berries - 1 kg;
- vodka - 1.5 l;
- sugar - 350 g;
- clean water - on demand.
Transfer the fruits together with the seeds and put them in a jar in layers, sprinkling each of them with a small amount of granulated sugar. Cover the mixture with gauze and place in a warm place to ferment. Then add a small amount of water, install a water seal and leave warm until the end of gas evolution. Drain the wine, put it in a dark cool room, and pour the berries with vodka and leave for 3 weeks.
After the specified time, drain the tincture and mix with the wine.
Tincture of thorny plum and wild thorn
To make wine from a mixture of wild and garden berries you will need:
- wild thorn fruits - 3.5 kg;
- prune fruits - 3.5 kg;
- granulated sugar - 4 kg;
- clean water - 3 liters;
- wine yeast - according to the attached instructions.
Step-by-step cooking recipe:
- Rinse the sloe and plum under running water and grind.
- Pour the resulting mass with water and put on low heat, simmer for 7 minutes.
- Drain the liquid into a clean container, repeat the procedure again.
- Mix the resulting juice in one container, add sugar and stir thoroughly.
- When the mass has cooled, add yeast and pour everything into a fermentation vessel.
- Install a water seal and wait until air bubbles cease to emerge at all.
- Drain the wine from the lees and bottle it.
Quick recipe with the glove
To prepare blackthorns according to this recipe, you will need:
- blackthorn fruits - 1.5 kg;
- granulated sugar - 750 g;
- vodka - 1 l.
Mix the berries with sugar and leave until fermentation begins. Pour 1 glass of vodka into this mass and place in a jar, on which a rubber medical glove is put on top. After a month, fermentation should end. Drain the finished wine, add the remaining vodka and place in a dark, cool room.
Fortified wine
With standard fermentation, the strength of homemade blackthorn wine is about 12 °. If you want to increase it to 16-20 °, then use alcohol or sugar. After the main fermentation process is completed, granulated sugar is added to the wine in a proportion of 75 g per 1 liter of product. The drink is left under a water seal for another 1 week. Then it is filtered and vodka is added.
From whole berries
You can make wine from whole sloe if you use the following ingredients:
- ripe and slightly frozen fruits - 2.5 kg;
- clean water - 2.5 liters;
- granulated sugar to taste.
Pour unwashed berries in a glass bottle with water, mix well. Install a water seal and place in a warm room for fermentation.As soon as the process starts active, the juice is decanted, poured into a clean container and sugar is added. Mix everything thoroughly. The amount of sugar is taken from 200 to 350 g per 1 liter of juice, depending on what kind of drink you want to get at the exit. Put the water seal back on and do not touch the wine until the end of fermentation. Then it is removed from the sediment and bottled.
Terms and conditions of storage of the drink
Prepared according to the usual recipe and not fortified thorn wine can retain its qualities for up to 3 years if the following conditions are met:
- the product is packaged in glass containers and hermetically sealed;
- before pouring, the wine had time to stand;
- storage is carried out in a cellar or other suitable room at a temperature of +6 - +16 ° С.
Fortified wine is recommended to be consumed within 5 years.
How to use the finished drink?
You can drink thorny wine both with meat or vegetable dishes, and with sweets. It all depends on what kind of drink you get. Meat, cheese and sweet fruits go well with dry. It is recommended to serve semi-sweet wine with cheese, seafood, chicken or game, vegetables. But dessert wine is drunk both with cheese and with chocolate, fruit or ice cream.
