Ternosliva is a rather unpretentious tree of small sizes, growing to 5 meters, and therefore similar to a bush. Its fruits have significant useful qualities, for which they are eaten raw, added to the filling for pies and other sweets and, of course, harvested for the winter. Along with all the usual options, such as jam, jams, compotes, marmalade, etc., connoisseurs learned to cook and wine from the thistles. This home made drink has all the useful properties of the original product and has a sweet and slightly astringent taste with a pleasant sourness. And its main advantages are the simplicity of its preparation and the long-term storage. Of course, very few gardeners are preparing wine from thistles, as they are accustomed to more traditional home recipes of this drink from blackberries, raspberries, blueberries, dog-rose or apples. However, those lucky ones who in due time acquired seedlings of this plant and carefully cultivated them, will certainly appreciate its fruits. Of course, at first, many people think about what can be cooked from the thistles, but this small tree is unique in its kind and will bring many recipes to your cookbook.
Preparation
So, this plant gives really wide possibilities of using its fruits. However, one of the special recipes for its preparation is wine from the thistles. It will require about 2.5 kg of fruit, well ripened, sweet, not damaged. Plus 1.5 kg of sugar, yeast and a liter of clean (preferably filtered) water. The first stage is the preparation of syrup - the basis of wine. To do this, in a large saucepan (in the absence of an enamel basin or even a bucket), pour water, put on a slow fire and gradually pour the sugar. During the cooking, white foam will form, it needs to be carefully removed, so that then the wine from the thistle does not have to be filtered. And when it disappears, it will be a signal for you to take the pan out of the fire and cool it. Now we are preparing berries. Thoroughly wash them, put them in another container, pour boiling water and cook a little until the skin on the fruits does not crack, and cool. So, go to the final stage.
Fermentation
Wine made of thistles requires a long process of fermentation. To make it right, you need to put the berries in a large strictly tight bottle, pour 1/3 of syrup and already fermented yeast, and then gently mix. In the lid of the bottle we make a hole for the size of the flexible hose, tighten it tightly, and lower the second end of the tube into a jar of water. Through it, the resulting gas during fermentation will flow, and other air will not enter the vessel. So the wine should stand for about a week, after which it must be filtered into another dish and repeat the whole process again until the bubbles completely stop. Then just close the container and leave it for a week until the cooking is complete. Then it will be possible to bottle the wine and store it in a dark cool room.