Wine from bullace without yeast
Description
This is a homemade sloe wine made without yeast. There is a similar recipe that differs only in that yeast is added instead of raisins. In the second version, the wine will be ready much faster, as the fermentation process occurs much more actively. It is recommended to store the finished wine for no more than 7-8 months. Good luck! The beverage is ready to serve.
Instructions
- 1
Step 1
Prepare the sugar syrup. Dissolve sugar in water and bring the mixture to a boil over low heat. Simmer for another 3-4 minutes, then remove from heat and cool.
- 2
Step 2
Place unwashed raisins into a large jar (or any other container) and pour cooled syrup over them. Thoroughly wash the sloe berries, put them into a saucepan, and add a small amount of water. Boil over medium heat until all the berries burst. Cool the resulting broth, then pour it into the container with the raisins. Cover with gauze and place in a warm spot for 5 days.
- 3
Step 3
As soon as the pomace rises to the top, strain the must and transfer it into a clean jar. Place a lid with an airlock on top and leave the wine for 1 month.
- 4
Step 4
Strain the young wine and pour it into bottles. Seal the bottles and store them in a cool place to mature. The wine will be ready in 3 months!