Fragrant Sliven in the home

Slivvyanka at home can be cooked quite easily. It will have high taste if you get good fruit.

Selection of fruits

The peculiarity of plums as a raw material for wine production is that they are extremely reluctant to extract juice. You can, of course, pour water to increase the amount of liquid. But the slivel, the recipe of which we will now give, will be more delicious and aromatic if you wander pure, undiluted juice. If you buy fruits on the market, be sure to try one of them to taste. The plum should be ripe, soft, not wormy, easily detached from the stone. Then the plum at home will be good. If the fruit you take from a tree that grows in your own garden, it is better to wait until they fall to the ground. Knocking them by hand, you risk getting more green fruits. And we need not just ripe, but even slightly overripe.

Slivyanka. Recipe without vodka

First, do the initial preparation. It includes careful washing of the fruits from all the contaminations, careful picking them. Then you need to cut the peel, remove the bones. Suppress gently - with your hands or dribbling. Pour the sugar and lay in layers in a three-liter jar. Slivvyanka at home can be prepared and in large quantities. In this case, stack fruits with sugar in a few cans or in enamelled buckets. If your plums are not succulent enough, and you decide to add water, then it should be high-quality (bottled or spring), while not boiled and well-kept. Slivvyanka (at home, it is also necessary) at this stage of cooking should stand for about six days in a container covered with double gauze from hitting the midges. The container must be in a warm place or in the sun.

Then strain the wand that started to wander through the cheesecloth, squeezing the raw material well. Remove the residue. The received liquid again put in a warm place under a gauze for the further fermentation. Now gradually add sugar to the raw materials. Every four days you need to add a new portion, mix and re-cover with gauze. Add 50 grams per liter of liquid on the fourth, eighth and tenth day.

After about two weeks, the fermentation will stop. Slivyanka should be filtered and let it settle. Now it is necessary to drain the liquid from the sediment. It is best to do this with a tube, creating a negative pressure in it. The end of the tube should be placed in a clean container, where the pure wine will merge.

The sediment can be used as a liquid for marinating meat (onion) for shish kebab or for wine sauces. They are very tasty, so in no case should you throw away these remnants, seemingly worked out. Pure wine strain through several layers of gauze into bottles of dark glass. Now they need to be corked, kept in a cool dark place. Of course, you can drink the slivka immediately. But it's better to let her brew. Then it will turn out fragrant, dense, with a saturated dark color.