Slivyanka at home can be cooked quite easily. She will have high taste if you come across good fruits.
Fruit selection
The peculiarity of plums as raw materials for the production of wine is that they are extremely reluctant to emit juice. You can, of course, add water to increase the amount of liquid. But the cream, the recipe of which we will now give, will turn out to be more tasty and fragrant if pure, undiluted juice is wandering around. If you buy fruits in the market, be sure to try one of them to taste. Plum should be ripe, soft, not wormy, easily separated from the bone. Then the cream at home will turn out to be of high quality. If you take fruits from a tree that grows in your own garden, it is better to wait until they themselves fall to the ground. By knocking them down manually, you run the risk of still getting green fruits. And we need not just ripe, but even a little overripe.
Slivyanka. Recipe without vodka
Start with the initial training first. It includes thorough washing of fruits from all contaminants, careful sorting of them.
Then you need to cut the skin to remove the bones. Squeeze lightly - with your hands or pusher. Sprinkle with sugar and lay in layers in a three-liter jar. Slivyanka at home can be cooked in large volumes. In this case, put the fruits with sugar in several cans or in enameled buckets. If your plums are not juicy enough, and you decide to add water, then it should be of high quality (bottled or spring), while not boiled and well settled. Slivyanka (at home, this is also necessary) at this stage of cooking should stand for about six days in a container covered with double gauze from midges. The container should be in a warm place or in the sun.
Then strain the mass that started to ferment through cheesecloth, squeezing the raw materials well. Throw away the rest. Put the resulting liquid back in a warm place under cheesecloth for further fermentation. Now gradually add sugar to the raw materials. Every four days you need to add a new portion, mix and cover again with gauze. Add 50 g per liter of liquid on the fourth, eighth and tenth day.
After about two weeks, fermentation will stop. Slivyanka should be filtered and allowed to settle. Now you need to drain the liquid from the sediment. This is best done using a tube, creating a negative pressure in it. The end of the tube must be placed in a clean container, where pure wine will merge.
Sediment can be used as a liquid for marinating meat (onions) for barbecue or for wine sauces. They are very tasty, so in no case should you throw away these seemingly spent residues. Filter pure wine through several layers of gauze into dark glass bottles. Now they need to be corked, kept in a cool dark place. Of course, you can drink cream immediately. But better still let her insist. Then it will turn out fragrant, thick, with a saturated dark color.