Cherry wine from pulp. A simple pitted cherry wine recipe

Cherry wine with pits is remembered for its light bitterness and characteristic almond flavor. But the bones contain harmful substances: cyanide and hydrocyanic acid. To make a tasty and at the same time safe drink, you need to follow the proposed cooking technology exactly. Right time extracts and an increased proportion of sugar neutralize harmful substances.

Pitted cherry wine needs sweet and sour berries. First, the raw materials must be carefully sorted out, removing unripe, spoiled or rotten fruits. Even one bad berry can ruin the whole batch. To avoid contamination with pathogenic microorganisms, the containers used should be sterilized with boiling water and wiped dry, and only clean hands should be handled with the wort.

It is advisable not to wash the cherry, so that wild yeast remains on the skin, which will start fermentation. If you still had to wash the dirty berries, then to get a guaranteed result, I advise you to use store-bought wine yeast (in no case dry or pressed bakery yeast) or make homemade sourdough from raisins.

Ingredients:

• cherry berries - 3 kg;
• water - 3 liters;
• sugar - 1 kg.

Pitted cherry wine recipe

1. Knead the berries peeled from the stalks with your hands without splashing the juice. Each berry must be crushed.

Attention! If the stones are damaged, the finished wine will be too bitter, so mechanical methods processing cherries are not suitable.

2. Place the resulting mass together with the bones in a container with a wide neck - an enameled or plastic pan (bucket). Due to oxidation by cherry juice, aluminum and other metal containers cannot be used.

3. Add 400 grams of sugar (40% of total) and all the water. Stir, cover with gauze or a thick cloth to protect against flies, transfer the wort to a dark room at room temperature. Leave for 3-4 days.

After a maximum of a day (usually after 6-12 hours), signs of fermentation should appear: foam on the surface, hissing, a slight smell of sour. From the moment of adding water and sugar, be sure to stir the wort with a clean hand or a wooden stick every 8-12 hours, drowning the pulp in the juice - the surfaced skin of berries and pulp. Without agitation, the wort can turn sour or moldy.

Foam indicates the beginning of fermentation

4. Filter the juice through cheesecloth. Press the pulp well. Add back to pure juice about a quarter of the seeds and 200 grams of sugar (20% of the proportion in the recipe). Stir until the sugar is completely dissolved. The remaining pulp is no longer needed.

5. Pour the pitted cherry juice into a fermentation container. Leave at least 25% of the volume free for the remaining sugar, foam and carbon dioxide. Install a water seal of any design on the neck or a medical glove with a hole pierced by a needle in one of the fingers. Transfer the container to a dark room (or cover with a thick cloth) with a stable temperature of 18-25°C.

Most popular option
The glove is inflated - fermentation is on

6. After 5 days, add the next portion of sugar - 200 grams (20%). To do this, remove the water seal, pour 200 ml of wort through a tube into a separate container (the amount in milliliters is equal to the added sugar in grams), dissolve the sugar. Pour the resulting syrup back into the wort and close the neck with a water seal.

Attention! Before adding sugar, taste the drained wort, if it is too tart or bitter, remove the stones. After fermentation and aging, the taste will improve.

7. After another 6 days, filter the wort through cheesecloth to remove all the bones. Add the remaining sugar - 200 grams (20%), mix, pour back into a well-washed fermentation tank and install a water seal.

Depending on the yeast and temperature, cherry wine ferments for 25-55 days, then the water seal stops releasing gas (the glove deflates), almost all the foam disappears, a layer of sediment is visible at the bottom, and the wine itself becomes lighter. If these signs appear, proceed to the next cooking step.

8. Drain the young wine through a straw, without touching the sediment. To taste. Optionally add more sugar(quantity - at the discretion) to increase sweetness. You can also raise the fortress with vodka or pure ethyl alcohol(3-15% of the volume).

Since pitted cherry wine has an almond flavor, fortifying and sweetening after fermentation enhances the flavor. But I advise you to first determine the optimal proportions on a small amount of wine, so as not to spoil the entire batch.

9. Fill storage containers with wine (to minimize contact with oxygen, preferably under the neck). Close hermetically. The first 10 days can be kept under a water seal in case the fermentation has not completely stopped.

10. Transfer the wine for aging to a dark, cool room - a cellar, cellar or refrigerator. The recommended temperature is 6-16°C. Leave at least 4-6 (preferably 8-12) months for ripening.

As a sediment 2-4 cm thick appears (at first every 10-15 days, then less often), filter the wine by pouring it through a straw. When the sediment does not appear for more than a month, the drink can be bottled for storage and hermetically sealed. Cooking completed.

After 5 months of maturation

When stored in a refrigerator or cellar, the shelf life is up to 5 years. Fortress - 10-12% (without additional fixing).

You will need

• Cherry Wine Recipe #1:
• 1 ten-liter bucket of cherries;
• 2 kilograms of sugar;
• 2 liters of water;
• 0.5 liters of alcohol;
• pack of wine yeast.
• Cherry wine recipe No. 2:
• 3 kilos of sugar;
• 10 liters of cherries;
• 10 liters of water.
• Cherry wine recipe No. 3:
• 4 liters clean water;
• 3 kilograms of cherries;
• one and a half kilograms of sugar;
• 2 lemons.

Instruction

The quality of modern shop wines does not always meet expectations, although outlets offer great and allow you to find wine for every taste and budget. Cherry as an ingredient house wine not chosen by chance. Grapes in most of our country cannot fully ripen due to unsuitable climate. Cherry, on the other hand, is ubiquitous and is considered after grapes. the best option for private winemaking.

The wine has an excellent bouquet, tart taste and delicious aroma. During production, cherry wine is easily fermented and. As a rule, varieties of ordinary and sour cherries are used for it. Many winemakers prefer to take small, steppe cherries or sweet and sour fruits, they are the easiest to process and will suit any recipe.

It is best to use fully ripe dark-colored cherries for cherry wine. It is worth considering that with very sweet or overripe cherries, the wine can become unaromatic and tasteless. Also, wine from very unripe fruits is not desirable - it will noticeably sour.

Cherry Wine Recipe #1

To make wine from cherries on your own, you must strictly follow the algorithm. Soak the collected ripe fruits in the refrigerator for 3 days.

Then take out the cherry, soak it in water, remove the seeds and pour the pomace from the berries with water for a day. This is necessary so that the dense berries are saturated with water and release the wort after squeezing. If you want a light taste of bitter almonds in the wine, leave a few cherry pits, they will add a spicy taste to the drink.

After squeezing the must, if you wish, you can add the fruits of other berries to the wine - for example, plums, raspberries or black currants. After pressing, add wine yeast to the wine and leave the resulting composition for 10 days to ferment. After the time has passed, remove the sediment, add sugar, alcohol and keep the wine for another 10 days. After that, filter the wine several times and bottle it, seal the container hermetically.

Due to the fact that cherry fruits contain little sugar and a lot of acid, more sugar and water will have to be added to its freshly squeezed juice. In this case, the wine will turn out fortified and sweeter.

Cherry wine recipe #2

To obtain wine from cherries according to this recipe, you will need one volumetric vessel such as a barrel or bucket for the fermentation of the drink and several three-liter jars for subsequent storage of finished wine. The vessel for the fermentation of cherry wine should be chosen large, since the mass during the ripening process will foam strongly and rise to the edges of the container. It is necessary that the wort in the dishes take up no more than 70% of the total volume.

Fermentation utensils must have a lid to block the access of oxygen, and a wide mouth for the convenience of stirring the wort. Tanks for winemaking can be made of glass, food-grade plastic, stainless steel or enamelled. An oak barrel is ideal, but it is not easy for beginners to adapt to it, so if you are cooking for the first time, you should take other dishes.

The walls of the containers should not be transparent, as the wine does not tolerate sunlight. Therefore, it is better to wrap glass vessels, even from dark glass, with a dense material, such as felt cloth. In addition, this will protect the cherry wine from temperature changes.

Prepare the fruits of the cherry: take out the seeds, mash the berries. Pour the resulting mass with purified water, squeeze. Transfer the resulting liquid to a large vessel, putting a latex glove on top of the neck. After a few days, the fermentation process will begin, which will last about 1 month. During this period, place the container with the wort in a warm and dark place.

When the glove deflates (air will come out of it), and the mass stops bubbling, open the container and try the resulting drink. If the wine is moderately sour and sweet, then it is ready. If you plan to store this homemade cherry wine throughout the winter, add 500 ml of vodka or 40% alcohol to it. The strength of the drink, of course, will increase, but this way you are guaranteed to avoid souring.

Cherry wine recipe #3

This cherry table wine is considered to be very simple and ideal for beginners in winemaking. However, the prepared drink is in no way inferior in taste to more complex options. The bouquet of this cherry wine will be thin and rich, which will please not only the creator.

Prepare the cherries: wash the berries to remove sticks and other debris, remove the pits from the cherries, trying to minimize the loss of juice. Boil water, pour prepared berries in a huge fermentation bottle with boiling water.

Tie the neck of the container with gauze and keep the wort in a dark and warm room for several days until fermentation. When the mass begins to hiss, foam, rise, strain the thick with cheesecloth or a sieve to filter out the remnants of the berries.

Squeeze the juice from two medium-sized lemons, being careful not to get the pits. Add juice to wine along with sugar. Stir the drink so that all components are completely dissolved in it.

Transfer the finished wort to a fermentation vessel, close the top of the neck with a rubber glove with a small hole in the finger. Put the cherry tincture in a dark room for 2-3 weeks, the ripening temperature should be about. Stir the grounds daily to prevent acidic acetic zones from forming in the grounds.

When the glove deflates, sediment will be deposited in the bottle, and the cherry wine will take on a lighter hue. At this point, once again strain the homemade drink through a fine sieve or several layers of gauze and finally pour the wine into bottles, tightly closing them with corks. This cherry wine turns out to be low-alcohol, and you can store it for a long time. longer than a year in a cool place and without access to light, for example, in a cellar.

Despite the fact that now the range of alcoholic products is large, homemade wine is in great demand. Especially if it's made from the best varieties fruits and berries.

Along with grape wine, winemakers also prepare cherry. This thick dark red wine has an unusual aroma and refined taste. But in order for it to turn out just like that, you need to follow all the rules of winemaking.

From cherries, you can prepare both dry and semi-sweet wines, as well as dessert ones.

Subtleties of cooking

• The quality of wine directly depends on what berries were used for its preparation. For cherry wine, it is best to take dark-colored cherries of more acidic varieties. Good wine is obtained from cherries with black fruits. From cherry varieties Vladimirskaya, Consumer goods, Shubinka, the wine will have a densely colored color. From the Polevka or Lyubskaya variety, wine is not obtained with such rich color, but with a more original smell and aroma.
• Cherry wines do not require much aging. They light up well. They can be consumed already in the year of manufacture.
• Cherries should be ripe, without wormholes. You can take overripe berries, the main thing is that they are not moldy and rotten.
• In no case should they be washed, so as not to wash off the wild yeast that is on the surface of the berries. For the same reason, you should not use berries picked after heavy rain, as it washes away the yeast as well. Sourdough from such berries does not ferment well, and the wine can become moldy.
• It is better to harvest cherries in dry weather and start making wine on that day.
• Bones from cherries are not removed, since during fermentation they themselves are separated from the pulp and can be easily removed during the straining process. And also wine from cherries with pits has its advantages. This wine is more tart and aromatic.
• The strength of the wine depends on the amount of sugar, because it is from it that alcohol is obtained during fermentation.
• Wine ferments best with pure yeast cultures. If the pulp ferments well, then the leaven can be omitted. However, it is better to prepare it in advance. It is made 10 days before picking cherries and starting to make wine.
• To make a starter, knead two glasses of unwashed berries (grapes, strawberries, raspberries), place in a bottle. Add 100 g sugar and 250 ml boiled water. Everything is shaken well, corked with a cotton plug and put in a dark, warm place for several days. After 4 days, the berry mass will ferment. It is filtered and added to the future wine. To get dessert wine, 300 g of sourdough are taken for 10 liters of must. If you want to get a semi-sweet or dry wine, put 100 ml less starter.
• Cherry is a sour berry. To reduce its natural acidity, the juice is diluted with water. Add enough water to make the juice pleasant to drink. The amount of water also depends on the type of cherry. For example, for 10 liters of juice from Lyubskaya cherries, 3.7 kg of sugar and 3.8 liters of water are required. And water is not added to the juice from the Samsonovka cherry at all, and 2.2 kg of sugar is put. As a result, the strength of the wine is 14-16 °.
• After fermentation, the wine is clarified to remove the remaining pulp, as well as yeast and bacteria. The wine is drained, leaving a sediment, about 3 days after the end of fermentation. The wine is defended for 1-1.5 months, and then re-removed from the sediment. During this period, you can add a little more sugar to the wine: 150 g per liter.
• Separation of wine from sediment required condition obtaining quality products. Therefore, the wine must be periodically poured from one container to another, using a thin rubber hose.
• So that wine, especially weakly fortified, does not turn sour, it is pasteurized. To do this, wine bottles are corked, tied with twine, placed in a tall pot of water. Heat to 60° for 15 minutes. Then the wine is slowly cooled.
• There is hot bottling of wine. The wine is poured into a saucepan, heated to 60 °. Bottled after 2 minutes. Cork.

Cherry wine: the first recipe

Ingredients:

• cherry - 3 kg;
• water - 4 l;
• sugar - 1.5 kg.

Cooking method

• Sort unwashed cherries, remove spoiled berries. Pour into a barrel or container with a wide mouth.
• Mash the berries with your hands as thoroughly as possible. Pour a pound of sugar and pour warm water. Stir until the sugar is completely dissolved.
• Cover the container with a clean cloth and place in a warm place. After a few hours, fermentation will begin and a “cap” of foam will appear. It needs to be stirred several times a day.
• After about 4 days, separate the pulp from the must and put it under a press to drain the remaining juice. Pour the strained wort into a bottle. Add another pound of sugar and mix thoroughly, shaking the bottle vigorously. There should be enough room in the bowl for the foam that will appear during fermentation. Close the container with the future wine with a stopper with a drain tube, the end of which is lowered into a jar of water. Put the bottle in a warm place for another 4-5 days for further fermentation.
• Then pour the wort into a clean bottle, add another 250 g of sugar and mix thoroughly. Put the remaining sugar after 4 days.
• When the wine has almost stopped fermenting (this will be seen by the absence of carbon dioxide bubbles in a jar of water), pour it carefully into another container using a rubber tube.
• Let the wine stand a little and pour into bottles. Seal well with stoppers. Put in a dark cool place to brighten. When sediment appears at the bottom of the bottles, pour the wine into a clean container and leave it for further settling. The first time is poured after 15-20 days, then this can be done less frequently.
• When the wine becomes clear, carefully pour it into clean, dry bottles and cork. Store in a cool place.

Cherry wine: recipe two

Ingredients:

• cherry - 10 kg;
• sugar - 5 kg;
• raspberries - 1 plate;
• water - 6 l.

Cooking method

• Sort unwashed cherries, remove spoiled berries. Place in a large saucepan or barrel. Add unwashed raspberries.
• Pour 1 kg of sugar. Stir, cover with cheesecloth and leave to warm place for a day.
• The next day, pour water into the cherry mass and mix again. Repeat this procedure for two more days, each time adding a kilogram of sugar.
• Throughout these days, stir the cherry mixture with your hands while crushing the cherries to separate the pits from the pulp. You will see how the mass will ferment well, being covered with a plentiful cap of foam from above.
• After 5-6 days, the pulp of the berries will separate from the seeds and rise to the surface, and the bones will be at the bottom.
• Strain the pulp through a sieve into another container. Squeeze out the thick mass well on the press or with a cloth bag. Combine the remaining juice with the rest of the wort. If the cherries were very sour, you can add another 2-3 liters of water. Discard the bones and thick mass.
• Drain all the wort into a twenty-liter bottle, filling only 2/3 of the volume with wort, and put on the shutter. You can close the bottle with a stopper with a drain tube, the end of which is lowered into a jar of water. This must be done so that the carbon dioxide that will be released during the fermentation process goes out through the tube, and oxygen does not get inside, which can turn the wine into vinegar.
• Put the bottle in a warm place, as in the cool fermentation practically does not occur. At a temperature of about 25 °, vigorous fermentation continues for 15 days (sometimes up to 30 days). Gradually it will subside.
• When carbon dioxide practically ceases to be released (you will notice this by single air bubbles in a jar of water), the remaining pulp will begin to settle to the bottom of the container.
• After about 1-1.5 months, the wine will need to be filtered and poured into another bottle. To do this, use a rubber hose. Pour out the sediment that remains at the bottom.
• After a month, pour the wine a second time. Taste it. Sweeten if needed. So that the wine does not peroxide, it is recommended to add a little alcohol or good vodka to it.
• Pour the wine into bottles, cork and grind.

Cherry wine: a simple recipe

Ingredients:

• cherry - 10 kg;
• sugar - 5 kg.

Cooking method

• Sort unwashed cherries, removing all bad berries. Without removing the seeds, put it in a suitable container, pouring sugar in layers. Close the lid and place in a cool place.
• Due to the large amount of sugar, the fermentation process will take place gradually and the berries will not peroxide.
• Stir occasionally to make the sugar dissolve faster. Then squeeze the berries.
• Strain the must through several layers of gauze.
• Bottle up. Such wine is stored in the cellar or in the refrigerator.

Frozen Cherry Wine

Ingredients:

• cherry - 5 kg;
• sugar - 1.5 kg;
• water - 3 l;
• raisins - 100 g.

Cooking method

• Place frozen cherries in a saucepan and thaw at room temperature.
• Thoroughly crush the berries with your hands. Put sugar and pour water. Add unwashed raisins. Stir.
• Close the pot with a lid and place in a warm place to ferment.
• Due to active fermentation, the berries will be covered with a cap of foam. Stir the berry mass periodically so that the sugar is completely dissolved.
• After about 7-10 days, when active fermentation stops, squeeze out the pulp, and strain the juice and pour it into a bottle, filling it by 2/3 of the volume, so that there is room for the foam caused by fermentation. Close the container with a lid or stopper with a drain tube, the end of which is immersed in a jar of water. This must be done so that the carbon dioxide released by the must does not turn the wine into vinegar.
• When fermentation stops, carefully pour the wine into another bottle and discard the sediment. After a while, pour the wine again.
• Pour into bottles, cork and store in a cool place.

Note to the owner

So that the wine does not turn into vinegar during aging, it should not come into contact with air. To do this, they make corks or lids with a water seal. If you don't have them, use a regular rubber glove, which you can buy at a hardware store or drugstore.

Put it on the neck of the bottle or jar, secure. The carbon dioxide that will be released from the wort during fermentation will fill the glove and inflate it. This will indicate that the fermentation process is still in full swing. To prevent the glove from bursting from excessive pressure, make a hole in it with a needle. Carbon dioxide will easily escape to the outside, but air will not be able to get inside.

As soon as the glove sags, then the fermentation has stopped and the wine is ready. It remains only to pour it into another container, filter, clarify and let it stand.

Wine is stored in a horizontal position so that the cork is immersed in it. This method will prevent air from entering the bottle and affecting the quality of the wine.

The optimum room temperature should be around 8°.

A well-aged wine should be a beautiful red color and completely clear.

When bottling, the sediment is left at the bottom of the bottle along with the rest of the wine.

There are many different recipes preparation of aromatic alcoholic drinks from cherries. Berry wine does not require the addition of any rare or expensive ingredients, for which it is appreciated by lovers of homemade preparations. If cherry trees grow in your garden, then the production of this drink will cost you almost nothing. Feel free to experiment by adding plums, black or red currants, cherries, gooseberries and raspberries. This will not spoil the taste, but will give the bouquet an unusual, unique sound.

How to choose the right berries

Cherry wine is best made using simple, rather than hybrid varieties of berries. To prepare an alcoholic drink, take ripe, young cherries. Overripe fruits covered with dark dots under the influence of pests or tree diseases should not be taken as a basis. Such spoiled berries can distort the taste of the final product and all the efforts spent on preparing the liqueur will be lost.

Harvest fruit only in dry weather, as close as possible to the date of preparation of the liqueur. If the fruits were harvested in advance, store them in the refrigerator. However, it is impossible to keep the berries in a refrigerator or any other place for more than three days - they will become unsuitable for winemaking. To get an original result, you can take several varieties of cherries, but in certain proportions. There should be slightly more sour berries than sweet ones, otherwise your drink will be tasteless.

What utensils do you need

To create cherry wine, you will need at least one volumetric vessel such as a barrel or bucket (it is needed during fermentation) and several three-liter jars (for storage). It is worth choosing large containers for fermentation, since the liquid in the process will foam strongly and rise to the edges of the vessel. Pick up such dishes so that the wort is no more than 70% of the total volume. The vessel must have a lid to block the access of oxygen, and a wide mouth, because you will need to stir the wort from time to time.

All utensils for winemaking can be made of glass, stainless steel, food-grade plastic or enamelled. The ideal solution would be an oak barrel, but such a vessel greatly complicates the process of preparing a drink, so it is not recommended for beginners to take it. The walls of containers should not be transparent, because wine does not like sunlight. It is better to wrap glass vessels with some kind of dense material: felt cloth or newspapers. This measure will also help protect the wort from temperature fluctuations.

Best Recipes

To make homemade cherry wine saturated, you should correctly calculate how many berries you need to make it. Please note that the final product will be about 55-60% of the original volume of the workpiece (water, sugar, cherries). If the wort has stood for several days, but there is no fermentation, add a handful of raisins to the liquid. At the final stage of fermentation, it will drain along with the rest of the sediment.

Classic recipe

Like apples and gooseberries, cherries are the best fruit for making wine after grapes. Homemade cherry alcohol is very spicy, bright and tasty. Berry juice is different high acidity and relatively low sugar content. Cherry has a rich, bright aroma and a tart, pleasant taste, which is explained by the tannins contained in the berry. The wine comes out resistant to souring and clarifies perfectly on its own without any winemaking techniques.

Ingredients:

• 3 kilos of sugar.
• 10 liters of cherries.
• 10 liters of water.

Cooking:

1. Prepare berries according to common technology: remove the bones, mash the cherries, fill with purified water, squeeze.
2. Pour the resulting liquid into a large vessel, wearing a latex glove on top.
3. After 2-3 days, the fermentation process will begin, which will last about a month. Leave the wine container in the dark, warm place.
4. When the air leaves the glove and the liquid stops bubbling, try the cherry wine. If it is moderately sweet and sour, everything is ready.
5. If you need to keep homemade wine for a long time, for example, leaving it for the winter, add 500 ml of vodka or 40% alcohol to it. The strength of the drink will increase, but it will be protected from souring.

From juice

Due to the fact that cherry berries are widely available and inexpensive, they are often used to make homemade alcohol. The recipe for table cherry wine is very simple, but the drink prepared with it will delight your family with excellent taste. In order to make homemade wine, you do not need any rare ingredients, everything can be purchased at the nearest supermarket or market.

Ingredients:

• 4 liters of pure water.
• 3 kilos of cherries.
• One and a half kilos of sugar.
• 2 lemons.

Cooking method:

1. Peel the cherries, removing the sticks and pits. Try to minimize juice loss.
2. Bring water to a boil, pour over the prepared berries. Tie the neck of the bottle with gauze and keep the wort in a warm, dark room for several days.
3. When the table wine begins to ferment: foam, hiss, rise - strain the thick with a sieve or gauze to filter the remains of the berries.
4. Squeeze out lemon juice of two medium-sized fruits and add to the wine along with sugar. Make sure that these components are completely dissolved in the drink, you can stir the liquid with a long clean tool.
5. Transfer the wort to the fermentation vessel, securing a rubber glove with a small hole in the finger on top. Leave the cherry tincture in a warm (required temperature is about 20 degrees) and dark room for 2-3 weeks. Moreover, the thick should be stirred daily so that acetic acid zones do not appear in it.
6. When the glove deflates, sediment will appear in the bottle, and the liquid will acquire a light shade, once again strain the homemade wine through a dense sieve or cheesecloth and pour it into beautiful bottles, tightly corked.
7. Store a cherry low alcohol drink for no longer than a year in a cool place where Sun rays cellar type.

Fortified from frozen cherries on vodka

Homemade alcoholic drinks, as a rule, they turn out thick, have a bright aroma and rich taste. Cherry wine with vodka, despite its strength, is very soft and fragrant. Thanks to the spicy, sweet cherry smell, your guests will not guess that this wonderful drink was made from a frozen preparation based on real vodka.

Ingredients:

• 100 ml of quality vodka.
• 8 liters of pure water.
• 3 kilos of frozen cherries.
• Half a kilo of sugar.

Step by step preparation:

1. It is not necessary to defrost the fruits before cooking, you can pour them into a jar and sprinkle with sugar.
2. Leave the cherries warm for a few hours, letting them juice and absorb the sweetness of the sugar.
3. Pour water into the container to the fruits, mix the must thoroughly, cork with a lid with a water trap.
4. When the homemade drink has fermented for 2.5-3 weeks at room temperature, strain it and pour it into storage vessels. If desired, add a little vodka to each bottle - this will make the cherry wine more stable, long-lasting.
5. Place the bottles in the refrigerator for a couple of days. Homemade spicy drink is ready to drink.

Dry wine from fermented compote

If for some reason you do not have the opportunity to purchase fresh cherries, even compote can be used to make homemade wine. Wine from fermented cherry compote does not take long to prepare, its fermentation process is fast, and the taste is in no way inferior to a drink based on fresh berries. The ease of preparation makes it possible to make homemade wine even for beginner winemakers.

Ingredients:

• 6 liters of cherry compote.
• 0.4 kg of sugar.
• 50 grams of grapes.

Cooking method:

1. Leave the berry compote for a couple of days in a warm place until it is covered with a thin film of mold on top. If the compote is already fermented, skip this step.
2. Mix the drink with sugar and raisins, place a glove or a lid with a water seal on the neck.
3. Place the wort in a warm place to ferment.
4. Filter homemade cherry wine, pour into glass jars. The finished alcoholic beverage should be kept cool for at least 16 weeks.

Cooking from chokeberry

Chokeberry cultivated not only as a fruit, but also as an ornamental or medicinal plant. It contains a large number of beta-carotene, iron, boron, fluorine, copper, vitamins C, K, P, B6, B1, B2, E necessary for the body. Medicinal properties plants allow you to use even rowan leaves. The wine created on the basis of this miraculous berry is considered one of the most delicious.

Ingredients:

• Cherry leaves (60-80 pieces).
• A glass of rowan fruit.
• A glass of sugar.
• Liter of water.
• 500 ml of vodka.
• Half a teaspoon of citric acid.

Cooking:

1. Boil cherry leaves and mountain ash on low heat in prepared water.
2. When the components boil for 8-10 minutes, cool and strain the liquid.
3. Add to future wine citric acid, sugar (you can replace it with honey).
4. Simmer on low heat for another 15 minutes, cool the drink.
5. Add vodka, distribute the drink into bottles, tightly closing the lids.
6. Let the homemade wine brew for 14 days where the sun's rays do not fall.

Pour cherry and red currant without yeast

Before making homemade wine, all used utensils must be washed with soda to destroy all microbes and particles of acetic acid. Moreover, you need to wash the vessels even those that are used a second time after the first stage of fermentation, that is, when poured into the same container, it should again be carefully treated with soda and water.

Ingredients:

• A kilo of red currants.
• 6 kilos of cherries.
• 500 g of granulated sugar.

Cooking:

1. Sort, wash the cherries, removing the seeds. Grind with a juicer or blender.
2. Clean the currants and mash with a pestle.
3. Drain cherry and currant juices into one container, add sugar and cherry pits here.
4. Mix thoroughly, cork the bottle with a glove with a small hole through which air exchange will occur.
5. Put the vessel on fermentation (3-4 months). Strain the drink by bottling. Let the homemade cherry wine brew for another couple of months, after which you can drink it.

What to do if the must does not ferment

Common causes lack of reaction in house wine are:

• Insufficient fermentation time. The process begins only a few days after the installation of the water seal on the bottle, the natural yeast contained in the drink needs time to activate. Watch cherry wine for another 4-5 days.
• Wrong temperature regime. Yeast starts working at 10-30 degrees. If the room where the wine is located is colder, they "sleep", and in the hot they die. Make sure that home tincture is not exposed sharp drops temperatures, place the container in a more “comfortable” environment for the wine. If necessary, add wine starter or non-alcoholic yeast to the wort.
• Bad sealing. The air leaves the bottle and fermentation does not occur. There is a threat that the wine will turn sour, so try to open the container less often. It is allowed to do this no more than twice a day to add sugar or remove foam. To achieve maximum tightness, coat the connection points of the glove with the test bottle.

• The wine is too thick. Cherry drink is difficult to filter, and the thick consistency is difficult to ferment. Dilute homemade wine with purified water (no more than 15% of the total volume).
• Too much or too little sweetness. Sugar is food for yeast, so its content should be around 15-20%. Taste the wort, if it is too sweet, add water, sour thick indicates a lack of sugar - add it with the calculation of 50 grams per liter of water.
• Mold. Perhaps you didn’t wash the container well or the cherries were spoiled and a fungus got into the homemade wine. Remove the film of mold, pour the wine with a straw into a new clean container and wait for re-fermentation.
• Poor quality yeast. Add special wine yeast, new crushed berries (5 grapes are enough for 10 liters of water), homemade sourdough and give the homemade drink time to ferment.

Benefit and harm

Great amount useful substances, including organic acids (folic), minerals, vitamins and pectins - all this contains cherry berries. The fruits are indispensable for human body enzymes, natural sugar, nitrogenous and tannins. Such a rich composition of popular raw materials for making homemade wine, with the right dosage, has a beneficial effect on human health.

However, apart from useful properties, cherry has dangerous components, for example, a strong concentration of acids. Of particular danger to us is hydrocyanic acid, which is in the bone of the fetus. Therefore, when adding this ingredient to homemade wine, the proportions should be strictly observed. People with hyperacidity and diseases of the gastrointestinal tract (gastritis, ulcers) do not drink cherry alcoholic beverages at all. AT large quantities acids found in berries damage tooth enamel.

Availability and excellent taste qualities cherries make it a versatile raw material for use in cooking, preservation, as well as for making aromatic wine. To get the final result of a tasty and healthy drink, you must follow all the recommendations in the preparation process. But, as experienced winemakers say, “than easier technology the better the wine."

The main thing in the article

Is it possible to make homemade wine from cherries?

For making homemade wine, cherries are the most suitable berry after grapes. The tannins and acidity contained in the cherry pulp increase the resistance of the drink to various diseases. A rich chemical composition berries turn wine into healing elixir. The main thing is to choose the right ripe fruits and prepare everything you need to magically turn the berries into homemade wine.

Cherry wine at home: what do you need?

The taste of wine is directly dependent on the type of cherry. Maturity, sweet and sour taste, pleasant aroma are the main characteristics of a berry suitable for wine.

Overripe or greenish cherries are not suitable for work, and can even spoil the taste of the drink. The berry should be clean, without the slightest damage and traces of rot. In no case should you wash the berries, because there are special yeasts on their surface, which will do their main job in the future.

There are a huge number of recipes healthy drink. To make classic homemade wine you will need:

• cherries;
• water;
• sugar;
• as a container, you need a large non-metallic container for the fermentation of the wort and a glass bottle for transfusing the resulting cherry juice.

DIY cherry wine: a step by step recipe

To make homemade wine from cherries, prepare the following components:

• 10 kg of cherries;
• 3 kg of sugar;
• 10 liters of water.

Cooking method:

1. We sort out ripe berries, clean them from the stalks, discard the damaged ones to the side.
2. We leave for 3 days in a cold place.
3. We clean the cherries from the stones.
4. Ready berries are placed in a glass or plastic container, combined with warm water.
5. Add a third of sugar and mix thoroughly.
6. Set aside in a warm place for 3 days, previously covered with clean gauze. To avoid the formation of a crust, stir the cherry mixture 2 times a day.
7. After 3 days, we combine the filtered liquid with another part of the sugar. Mix well.
8. The resulting cherry liquid is poured into an appropriate container and closed with a rubber glove, after piercing several holes with a needle so that carbon dioxide escapes during fermentation.
9. After a few days, drain 1 liter of liquid and combine with the remaining sugar. Pour back into the bowl and put for 1-2 months in a warm room for fermentation.
10. The readiness of young wine will be indicated by a lowered glove, as well as the presence of sediment at the bottom of the dish. Carefully pour the drink into another bowl.
11. Every 2 weeks we observe the sediment and pour the wine into a clean container.
12. After 3-4 months, we bottle the wine, cork it and place it in a cool place again.

Pitted cherry wine recipe

To make a good cherry wine with a tart taste, we take:

• 3 kg ripe cherries
• 5 liters of water
• 2 kg of sugar.

Cooking method:

1. Pure and selected berries are kneaded to a mushy state.
2. Add water and sugar, mix thoroughly.
3. We cover the container with the cherry mixture and, stirring 2-3 times a day, stand for 10 days.
4. We filter the liquid and pour it into a glass container, cover with a water seal.
5. After a week, a precipitate forms at the bottom of the container. Carefully pour the liquid, leaving the sediment in place. After 2 weeks, repeat the procedure.
6. The fermentation process comes to the final stage after 3 months. Then the wine is poured into bottles and closed with corks.

Fortified cherry wine: a simple recipe at home

To get a fortified drink with cherry flavor, you need to prepare the following components:

• 1 bucket of ripe berries;
• 2 liters of water;
• 2 kg of granulated sugar;
• half a liter of alcohol.

Cooking method:

1. Pure selected cherries, sorted and kneaded to a mushy state.
2. Add to strained liquid warm water.
3. Part of the sugar (3/4) is dissolved in cherry liquid and set aside for fermentation for 7-8 days.
4. After this time, add alcohol and hold for another 5-6 days.
5. Strain, add sugar.
6. After thorough mixing, pour into glassware and close tightly.

How to make dry cherry wine?

Dry cherry wine has an unusual taste with sour notes. This makes it one of the most favorite wines at the time of the feast.
To create this wonderful drink you will need:

• 10 kg cherries,
• 4 kg sugar
• 1-2 liters of water.

Cooking method:

1. We release ripe berries from bones.
2. Sugar and mix well.
3. We cover the container with gauze and set aside for 1 month in heat.
4. Then we filter through a sieve and pour into a bottle. We close the water seal and stand for about 10 days.
5. After this time, we taste the young wine - if the taste is too concentrated, add a little water and sugar.
6. Mix thoroughly, pour into glass jars and seal.

Cherry wine with vodka: recipe with photo

Fragrant cherry tincture with vodka is popularly called liqueur. This is one of the most ancient intoxicating drinks, which is still popular today. To make wine, take:

• 1 kg cherries
• 1 liter of vodka
• 400 g sugar.

Cooking process:

• We sort the berries, wash them thoroughly and place them in a glass container.

• We fill the vessel with vodka and leave it to infuse in a dark place.

• After 2 weeks, drain the liquid, and cover the berries with sugar.

• We leave the candied cherries for another 2 weeks, periodically shaking the container.

• Then we drain the cherry syrup, mix with the tincture, and bottle it. We insist 5-6 weeks.

Frozen Cherry Wine Recipe

No less tasty intoxicating drink is wine made from frozen cherries. True, during the preparation process it will be necessary to speed up the fermentation process, but this does not affect the quality of the wine in the least.

Ingredients:

• 5 kg of frozen berries;
• 5 liters of water;
• 2 kg of sugar;
• 50 g raisins.

Cooking process:

1. Free the defrosted cherries from the pits. Grind with a blender to a puree.
2. Then add raisins and leave warm for 4-5 days.
3. After a few days, add warm water and mix well.
4. Add sugar to the strained cherry liquid.
5. Pour into a glass bottle or jar, while covering it with a water seal or, alternatively, with a rubber glove.
6. After 1-2 months, the wine is bottled and placed in a cool place where it is stored until ready.

Homemade cherry jam wine

Cherry jam never stays in the house for long. But if you have an extra jar of this cherry miracle, you can become the creator of a great aromatic wine.
For this we take:

• 1 liter cherry jam
• 1 liter of warm water
• a handful of dark raisins.

Cooking process:

1. We combine jam and warm water, add raisins.
2. We put for 8-10 days in a dark warm place, previously covered with gauze.
3. Fill the bottle with the filtered mixture for further fermentation.
4. After 40-50 days, the wine is bottled.

Cherry compote wine: a simple recipe

For those housewives who have stocked up on canned cherries in the form of compotes, you can think about turning a soft drink into a rich and tasty wine.
To make wine, take:

• 3 l compote,
• 10 g raisins,
• 0.5 kg of sugar.

Pour sugar and raisins into the filtered liquid, mix. Pour into a glass container and seal tightly. After 3-4 weeks, the wine is poured into bottles for full maturation.

How to make wine from cherry juice?

Making cherry wine from juice is incredibly easy to make, and any novice winemaker can handle it.
We take:

• 3 liters of cherry juice
• 0.5 l of water,
• 400 g sugar
• 0.5 l yeast sourdough,
• 0.5 l of alcohol.

Cooking process:

1. Peeled cherries are crushed and filtered.
2. Add water, yeast and sugar, stir until completely dissolved.
3. We put in a warm place for 7-8 days.
4. Then we fill a clean glass dish with young wine, add alcohol and close it tightly.
5. We insist about 5-6 months.

Video recipe for cherry wine at home

As you can see, there are a lot of recipes for making wonderful cherry wine. The only difficulty is to choose the right option and put very little effort into creating a delicious cherry elixir. This healthy ruby ​​drink will help out at any reception and will become the pride of every winemaker!