Homemade Blackthorn wine

Fruits for making homemade wine from blackthorn should be taken only ripe, so that the wine is not strongly acidic.
The recipe is quite simple, but for cooking you will need a special structure for fermentation of wine - it is easy to build such a structure yourself - there are schemes in the network.
After mixing sugar and water, we prepare the syrup by boiling the ingredients over low heat. During the cooking process, foam will appear, so here is the indicator of the readiness of the syrup - the foam will stop forming.
While the syrup cools, we wash the thorn fruits and pour boiling water over low heat until cracks appear in the fruits.
We put the cooled mass of blackthorn fruits in fermentation tanks, add yeast and a third of the finished syrup. Tightly closing the container with a water gate, we leave it for a week.
After a week, it is necessary to add the remains of our syrup, mix and close the container with a shutter.
When the fermentation process comes to an end (the fruits sink to the bottom), the contents are poured into another container and left for another week.
The finished wine should be filtered and bottled for further storage (or consumption).
The resulting homemade wine from blackthorn resembles liqueur or dessert wine in its properties.