With the stone, it is remembered for its slight bitterness and characteristic almond flavor. But the seeds contain harmful substances: cyanide and hydrocyanic acid. To make a tasty and at the same time safe drink, you need to strictly follow the proposed preparation technology. Right time extracts and an increased proportion of sugar neutralize harmful substances.
In most cases, cider is made by fermentation apple juice on wild yeast. But any other juice will do, for example, pear juice; the technology does not change.
Cherry wine with pits requires sweet and sour berries. First, the raw materials must be carefully sorted, removing unripe, spoiled or rotten fruits. Even one bad berry can ruin the whole batch. To avoid contamination by pathogenic microorganisms, containers in use should be sterilized with boiling water and wiped dry, and handle the wort only with clean hands.
It is advisable not to wash the cherries so that wild yeast remains on the skin, which will start fermentation. If dirty berries still had to be washed, then to obtain guaranteed result I advise you to use store-bought wine yeast (in no case dry or pressed baker’s yeast) or make homemade raisin sourdough.
Ingredients:
- cherry berries – 3 kg;
- water – 3 liters;
- sugar – 1 kg.
- Mash the peeled berries with your hands without splashing the juice. Each berry must be crushed.
Attention! If you damage the bones, finished wine it will be too bitter, so mechanical methods processing of cherries is not suitable.
2. Place the resulting mass together with the seeds in a container with a wide neck - enameled or plastic pan(bucket). Due to oxidation by cherry juice, aluminum and other metal containers should not be used.
3. Add 400 grams of sugar (40% of the total) and all the water. Stir, cover with gauze or thick fabric To protect against flies, transfer the wort to a dark room at room temperature. Leave for 3-4 days.
In a maximum of 24 hours (usually 6-12 hours), signs of fermentation should appear: foam on the surface, hissing, a slight sour smell. From the moment you add water and sugar, be sure to stir the wort with a clean hand or a wooden stick every 8-12 hours, drowning the pulp - the floating skin of the berries and pulp - in the juice. Without stirring, the wort may become sour or moldy.
Foam indicates the beginning of fermentation. 4. Filter the juice through cheesecloth. Squeeze the cake well. Add back about a quarter of the seeds and 200 grams of sugar (20% of the proportion in the recipe) to the pure juice. Stir until the sugar is completely dissolved. The remaining pulp is no longer needed.
5. Pour the cherry juice with pits into a fermentation container. Leave at least 25% of the volume free for the remaining sugar, foam and carbon dioxide. Place a water seal of any design on the neck or a medical glove with a hole pierced with 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.
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 straw 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 seeds. After fermentation and aging, the taste will improve.
7. After another 6 days, filter the wort through cheesecloth to remove all the seeds. Add the remaining sugar - 200 grams (20%), mix, pour back into a well-washed fermentation container 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. When these signs appear, proceed to the next stage of preparation.
8. Drain the young wine through a straw without touching the sediment. To taste. If desired, add more sugar (amount is at your discretion) to increase sweetness. You can also raise the strength with vodka or pure ethyl alcohol(3-15% of volume).
Because pitted cherry wine has an almond flavor, fixing and sweetening after fermentation improves the flavor. But I advise you to first determine the optimal proportions using a small amount of wine, so as not to spoil the entire batch.
9. Fill storage containers with wine (preferably under the neck to minimize contact with oxygen). Close tightly. The first 10 days can be kept under a water seal in case fermentation has not stopped completely.
10. Transfer the wine to a dark, cool room for aging - a basement, cellar or refrigerator. Recommended temperature is 6-16°C. Leave for at least 4-6 (preferably 8-12) months to mature.
As sediment 2-4 cm thick appears (at first every 10-15 days, then less frequently), filter the wine by pouring it through a straw. When sediment does not appear for more than a month, the drink can be bottled for storage and hermetically sealed. Cooking is complete.
When stored in the refrigerator or basement, the shelf life is up to 5 years. Strength – 10-12% (without additional fortification).
Cherry is a people's favorite. The Japanese celebrate every year when it blooms. Unfortunately, we don’t have such a holiday; in our area it’s simply customary to plant it under the windows of houses on the street side. So she is always in sight, delighting her owner, neighbors, and passers-by with her delicate pink and white beauty.
However, not only charming fragrant flowers are given by the cherry to the person who grew it on his plot - its main gift will be heavy dark red berries on long stalks, filled with scarlet juice. Not every berry can compare with cherries in the variety of uses of its fruits; they are tasty straight from the branch, dried, or in jam or compote. I would also like to mention the homemade cherry wine.
Cherry wine
It’s easy to make cherry wine at home. Anyone who wants to taste the sour-sweet red drink can cope with this task.
Homemade cherry wine recipe:
- cherries - 10 kg.
- sugar - 3 or 4 kg,
- water - 5 liters,
- dark raisins - 2 handfuls as needed.
It should be noted that this is a recipe for homemade wine with seeds. They give the drink a special taste.
1. Do not pick cherries immediately after rain. Wild yeast on the surface of the fruit skin is washed away by rain. Their numbers will be restored in a day.
2. Carefully sort the cherries. Don't wash unless it's dirty. If the berries are contaminated, rinse them under running water. cold water. In this case, you will need to add 2 handfuls of unwashed raisins when preparing the wort. better than dark.
3. Spacious enamel pan We transfer the berries and knead them thoroughly. The smaller the better. Pour sugar, pour water. Mix everything thoroughly and put it in a warm place for a week. Active fermentation may end sooner, it may take a little longer, it doesn’t matter.
4. As soon as the juice “overplays” and active fermentation is over, strain it through a fine cloth. Squeeze out the pulp.
5. Pour the juice into glass jars or bottles. The container must be filled two-thirds full. This is a mandatory rule when preparing all types of wine. If the berry has been washed, add raisins. Place a water seal on the container. Now this is not juice, but wort. Place it for fermentation in a fairly warm place - 22 or 24 degrees, no lower.
The type of water seal is not important. The main condition is that air should not penetrate into the wort. If you don’t have a complex water seal, it doesn’t matter, a regular medical one will do. rubber glove. During fermentation it fills carbon dioxide and rises above the jar. As soon as it wilts helplessly, the wine is ready.
6. Drain the drink from the sediment. Strain. Package and send to the cellar for storage.
If you are going to store the wine for a long time, it is better to pasteurize it. The aroma and enchanting taste will be preserved, and the shelf life will be significantly increased.
A simple recipe at home
Recipe: cherries - 1 bucket, sugar - half a bucket.
1. Pick the berries good weather. Go through.
2. Place cherries and sugar in layers in a large enamel pan. Cover the pan with a lid and leave for slow fermentation in the cellar. The process of releasing juice and melting sugar in it occurs gradually. Due to the low temperature, souring does not occur, and sugar is an excellent preservative.
3. When the sugar has dissolved, squeeze the cherries. Strain the wine and package it.
It must be stored in the cellar. The drink can be consumed immediately or left to ripen.
Many winemakers prefer to make wine from cherry juice rather than directly from the berries. But to prepare juice, in our case, you need to select the seeds or squeeze the juice by hand without damaging the shell. The seed has a bitter shell. The bitter taste quickly passes into the juice. The wine may turn out bitter. There is no need to wash the berries if they are clean.
Cherry juice drink
Recipe: juice - 10 liters, water - 10 liters, sugar - 4 or 5 kg.
1.Mix the juice with water and sugar.
2. Transfer the liquid to fermentation containers.
3. Install a water seal and carefully monitor the fermentation process.
4. Once fermentation is complete, drain the wine from the sediment and strain.
5. Package the drink and place it in the cellar for ripening.
From frozen berries
Frozen cherry wine homemade it also turns out well. The berry is naturally very good, and freezing does not affect its taste and aroma.
Before placing in the refrigerator, each berry is washed, dried, and then sent for freezing. For this reason, it is necessary to use unwashed raisins. It replaces yeast.
Recipe: cherries - 5 kg, water - 3 liters, sugar - 1.5 kg. raisins - 100 gr.
1. Berries need to be removed from the refrigerator. Place in a large bowl and leave until completely thawed. room temperature.
2. Mash the cherries. Transfer to an enamel pan. Stir with sugar, add water and raisins, cover the pan with a lid.
3. Place the pan in a warm place. Active fermentation lasts about a week. After it is finished, strain the juice and squeeze out the pulp.
4. Pour it into jars or bottles for further fermentation. Containers are filled to no more than two-thirds of the volume.
5. Install a water seal and carefully monitor the process. Once fermentation is complete, drain
Cherry wine water seal
drink from the sediment. Package and send for storage and ripening in the cellar.
You can make juice from frozen berries and make wine from it. Ideal for this classic recipe: juice - 5 liters, water - 5 liters, sugar 1.5 or 2 kg. Unwashed raisins - a handful.
Cherry wine made at home is wonderful. Densely colored, with a rich aroma and taste. It preserves all the charm of fresh berries. In addition, it is necessary to remember that to the huge list useful substances it is necessary to add the characteristic ability of dark-colored fruits to improve the process of hematopoiesis. In this quality, cherry wines are not inferior to red grape wines.
Homemade cherry wine is especially valuable because it contains only natural products. It is often prepared without even yeast, not to mention preservatives, flavors and dyes, and therefore you can be completely confident in its safety and benefits for the body.
Cherries, like currants and apples, are considered, after grapes, the best raw material for winemaking. Homemade cherry wine is bright and rich, has a deep red color, and due to the high content of malic acid in the berries, which balances their astringency, it has a surprisingly mild taste. But more importantly, preparing such wine at home is a pleasure and it is very, very difficult to spoil it.
The numbers also speak in favor of cherries as one of the most successful berries for winemaking after grapes. Cherry juice has a fairly high acidity (up to 2.3%), acceptable sugar content (on average 12.8% sugar) and a tart taste associated with a high content of tannins (0.1%). Thanks to this, the wine is strong, resistant to disease and clarifies perfectly without.
The best cherry wines are made from dark-colored sour and sweet and sour berries, and these are most varieties: Levinka, Vladimirskaya, Lotovaya, Shpanka, Shubinka, Novodvorskaya, etc. Sweet berries produce wine with a weak cherry flavor, and the drink itself is less resistant to disease. In most cases, light table wines are prepared from cherries - with this berry, as mentioned earlier, the risk of spoiling the wine is very small. Vladimirskaya makes an excellent liqueur wine and you don’t even need to add water to reduce the acidity of the juice. Strong cherry wines are not bad either.
For winemaking, you need ripe berries, but not overripe, and certainly not rotten. After collection, they must be used within 3 days - waiting longer is not recommended, as the cherries may spoil. Before extracting the juice, you need to remove the seeds, otherwise the drink will be too tart and may have a bitter almond aftertaste. Also, do not forget about hydrocyanic acid, but this is not the root cause - we talked about this general misconception in the article, where almost all recipes involve a bone.
Recipe for cherry wine without yeast according to the “white scheme”
We will cook according to the “white scheme” using wild yeast. We described the process of preparing fruit and berry wines in detail in the article - first we read this article, remember the main stages and points, and write it down. We prepare wine using the same technology, but cherries, unlike apples, do not release juice well, so after pressing it, it is recommended to fill the pulp with water for 1 day. The algorithms for obtaining juice are as follows: crush the berries with your hands or a wooden spoon, squeeze out the juice using gauze, add a small amount of water to the pulp and leave for 24 hours. Afterwards you need to squeeze out the pulp, mix the juice and squeezed water, and then start making the wort.
Below are three tables with recipes for all varieties of cherry wines, taking into account the acidity and sugar content of the berries (tartaric acid can be replaced with citric acid or an appropriate amount lemon juice, tannic acid = tannin).
Table for compiling 10 liters of must for making 8 liters of wine from sour cherries (acidity - 1.1%, sugar content - 12.0%)
| For table wines |
For sweet wines |
||||
| 2 | 3 | 4 | |||
| Juice, l | 8,3 | 8,4 | 7,9 | ||
| Water, l | 0,9 | 0 | 0 | ||
| Sugar, kg | 1,4 | 2,7 | 2,8 | ||
| Tartaric acid, g | 0 | 0 | 3,4 | ||
| Tannic acid, g | 0 | 27 | 30 | ||
| Need fruit, kg | 11 | 11,2 | 10,5 | ||
Table for compiling 10 liters of must for making 8 liters of wine from sweet cherries (acidity - 0.3%, sugar content - 15.0%)
| Need juice, sugar and other materials |
For table wines |
For sweet wines | |||
| 1 | 2 | 3 | 4 | ||
| Juice, l | 9,4 | 8,5 | 8,0 | ||
| Sugar, kg | 0,94 | 2,4 | 3,24 | ||
| Tartaric acid, g | 42 | 64 | 66 | ||
| Tannic acid, g | 30 | 30 | 30 | ||
| Need fruit, kg | 13,5 | 12 | 11,5 | ||
Table for compiling 10 liters of must for preparing 8 liters of wine from sweet and sour cherries (Morel) (acidity - 1.6%, sugar content - 9.2%)
| Need juice, sugar and other materials |
For table wines |
For sweet wines | |||
| 1 | 2 | 3 | 4 | ||
| Juice, l | 5,8 | 7,5 | 7,5 | ||
| Water, l | 3,03 | 1,2 | 0,24 | ||
| Sugar, kg | 1,9 | 2,1 | 3,8 | ||
| Tartaric acid, g | 0 | 0 | 0 | ||
| Tannic acid, g | 0 | 0 | 0 | ||
| Need fruit, kg | 7,7 | 10 | 10 | ||
1 – light table wine, 2 – strong table wine, 3 – strong sweet wine, 4 – dessert wine and 5 – liqueur wine.
How to cook:
This is a basic recipe for homemade cherry wine based on juice only, according to the so-called “white scheme”. There is also an option when the juice and pulp with water are fermented separately, and then the resulting wines are combined. This method of preparation has its place, but accurate calculations It's difficult to lead here. It is only known that to obtain dry wine, yeast needs to process 21% of the sugar from the volume of the wort - everything that is above remains in the drink and sweetens it. In other words, you need to ferment the juice with pulp and pulp using the same technology with 21% sugar (in this case, you need to take into account the initial sugar content of the cherry). Difficult!
It is also possible to prepare cherry wine according to the “red scheme” (fermentation with pulp), but you will have to forget about wild yeast - pulp increases the risk of mold and other troubles. Sterilization of wort with sulfur is also prerequisite receiving quality product. This wine turns out to be richer in both taste and color. Fans of classic winemaking should like it.
Recipe for cherry wine according to the “red scheme”
For the preparation of cherry wine according to the “red scheme”, pure yeast cultures (hereinafter referred to as PYC) with a high tolerance to alcohol and a complex flavor and aroma profile are best suited. Such yeasts include all ChKD for port wine, Montrachet, Lalvin 71B-1122, etc. Always use a yeast nutrient when working with these strains, otherwise too many sulfur compounds will be produced during fermentation. Pectin enzyme will facilitate the extraction of juice and further clarification of the wine.
How to cook:
- Sort and rinse cherries (sweet, sour-sweet and a 50/50 sour/sweet mixture), place in a fermentation container and crush roughly with your hands or a wooden spoon, without crushing the pit (cherries can first be placed in a nylon bag suspended in the fermenter - it significantly will simplify filtering in the future).
- Pour the crushed cherries with water (up to 19-20 liters of the total volume of wort), add sugar (it can be pre-dissolved in an equal amount of warm water and cooled or added in portions, as described in the first recipe), pectin enzyme, yeast nutrition, tartaric / lemon acid (2-4 tsp depending on the sweetness of the berry) and crushed Campden tablets (1 tablet for every 4 liters of wort). Mix the wort thoroughly, cover with a thick cotton cloth and leave for 24 hours in a cool place.
- When sulfur dioxide and pectin enzyme have done their job, add the yeast, having previously prepared it according to the instructions on the package. Cover the fermenter again with a clean cotton cloth and transfer it to dark place with a temperature suitable for vigorous fermentation (18-25°C). Within 24 hours, the first signs of fermentation should appear. In this form, the berries need to be fermented for 5-7 days, periodically knocking down the dense cap on the surface so that it does not sour.
- After 5-7 days, strain the wort from the cherry pomace through cheesecloth (or simply remove the nylon bag and let it drain), squeeze. Pour the young wine into a fermenter of suitable volume right up to the neck and install a water seal. If necessary, you can add water up to 19-20 liters of total volume. Place the fermenter in a cool place (no more than 18 o C) for 2-4 months or until the wine is completely cleared
- During quiet fermentation, once a month the wine must be carefully removed from the yeast sediment. Once the wine has cleared completely, it can be sweetened to taste, stabilized with sulfur (1 Campden tablet for every 4 liters of wine) and bottled. Wine should be stored under the conditions described in our material.
On a note! Using this technology, wine can be prepared all year round using fresh frozen berries. All you need to do is defrost the cherries, let them drain and follow the instructions described above from the first point.
Try, experiment, share your successes and failures. As practice shows, if you use high-quality raw materials and begin with alcoholic fermentation, then it is difficult to spoil cherry wine in the future - the most important advantage of this berry. What else are you waiting for? Need to do!
Homemade cherry wine with a rich color, unique aroma and slightly tart, bitter taste will certainly not leave true connoisseurs of divine nectar indifferent. The result is a wonderful drink. It's very light. As you know, the main product for making wine is grapes. But it is quite possible to make wine that is not inferior in quality and taste from other berries or fruits. Cherry takes an honorable second place.
Cherry juice is subject to rapid fermentation and easily acquires light shade. The technology of preparing fruit-based wine is no different from grape wine. But there is one very important nuance. The grape wine recipe does not require additional components, but if you take the recipe using fruits and berries, then their juice alone will not be enough. This is explained by the optimal acid content in grapes. Whereas in cherries the acid content is excessive and there is a significant lack of sucrose. Therefore, wine made from pure juice is not strong enough and has a sour taste. For these purposes, the base of the wine is adjusted, that is, water is added to the cherry juice, and the desired strength is achieved by adding granulated sugar.
How cherry wine ferments
Everyone knows that fruit juices after a while they begin to ferment. During fermentation, a specific smell is also released. This process was for a long time it is unclear until, on the orders of Napoleon III, Louis Pasteur conducted experiments and found out that the fermentation process was caused by yeasts multiplying in the juice. But it should be noted that there are completely different fungi, and the fermentation effect from them is also fundamentally different. There are fungi that can ferment sugar into alcohol. They form the basis of winemaking. There are acetic fermentation fungi that can convert alcohol into acetic acid.
We will not go into the smallest details, because it is clear that alcoholic fermentation is required to obtain wine.
It should not be allowed to proceed further when it turns into acetic acid. In conditions of complete absence of oxygen, wine yeast can suffocate. The wort ferments with difficulty. The result is low-quality wine. Therefore, during the fermentation process, the lid should be left slightly open. This method will ensure that little oxygen enters the wort. Under such conditions, the action of yeast increases.
Calculation of product yield
The product yield is calculated as follows. From 100% of the initial volume of raw materials, an average of 60% wort is obtained. From 100% of the must volume, 80% of the wine comes out. Everything else goes away due to pulp and sediment. It is advised not to make a small proportion. The more must, the better the fermentation performance of the wine and the lower the risk of oxidation. It is customary to take 10 liters of wine as the minimum proportion. But it’s better to take a full portion for a 20 liter outlet. The optimal proposal is a yield of 40 - 45 liters.
- Regular (non-hybrid) cherry varieties are most suitable for cherry wine. The berries are used ripe and washed. It is better not to use cherries that have reached overripeness or have been spoiled by pests, as they may adversely affect the taste. final product. It is better to pick berries in dry weather. If you picked the cherries the day before you start making the wine, place them in the refrigerator or in a cool place. If the berries have been lying around for more than 3 days, they become unsuitable for winemaking.
- If the wine has been standing for two days, but the fermentation process is not observed or is slow, then adding a small amount of dark raisins will help you. When cooking is complete, you will have to strain it along with the sediment. But fermentation will go faster, your work will not be in vain, and this will not harm the wine.
- It happens that you want to make not cherry wine, but assorted wine. In this case, it is possible to add currants, plums or raspberries. The resulting wine will not be spoiled. It will acquire its unique taste. The main thing is that the amount of cherries is 60 - 70% of your mixture.
Preparing the cherry base
There is more than one recipe for making wine based on cherries. In order to obtain cherry wine of excellent quality, regardless of the recipe used, pay more attention to the technology for preparing cherry juice, which will become the basis of the future wine.
Carefully sort the cherries and knock out the seeds. You don't have to take them out. There are recipes in which cherries are used directly with them. This is what lovers of almond flavored wine do. It is whole berries that can cause a similar effect.
Most recipes say that you don’t need to wash the cherries when making wine. But if desired, it can be washed. Mash the fruits and pour clean water. The best option will be water bought in a store. The resulting cherry juice will give the wine a sour taste. After a day, the mixture is thoroughly squeezed out.
Classic cherry wine recipe
He is quite old. It was also used in Soviet times, since this recipe was very famous.
To prepare it you will need:
- one 10 liter bucket of ripe cherries;
- one 10 liter bucket of water;
- 3 kg sugar.
Fruit preparation is carried out in accordance with the methods described above: removing seeds, kneading. Dilution with water and spinning. Next, the resulting liquid is poured into a bottle. A rubber glove is placed over its neck. A few days later, the fermentation process begins. It lasts approximately 1 month. At this time, the bottle should be kept warm. When you notice that your pharmacy glove over the neck has deflated significantly and there are no longer signs of fermentation, you can try the resulting cherry wine. If you want to store it for a long time, it is recommended to add 500 grams to the contents. strong alcohol. It can be 40% alcohol or vodka. High Quality. Undoubtedly, in this case you will add strength to your drink, but you will eliminate the unwanted development of microorganisms.
Fortified cherry wine
This recipe is different from the previous one. The strength is gained instantly, right during preparation. Therefore, this cherry wine has completely different taste qualities.
To prepare this type of wine you will need:
- one 10 liter bucket of cherries;
- 2 liters of water;
- 2 kg granulated sugar;
- half a liter of vodka or 40% alcohol;
- 1 packet of wine yeast.
Pre-prepare the cherries as stated in the above recipe. Wine yeast is poured into the resulting liquid in the proportion indicated on the bag. After 10 days, the liquid is poured into a bottle. In this case, there is no need to pour the sediment. Overflow using a rubber tube. Now vodka or alcohol is poured into the contents and sugar is added. After this, let the resulting contents brew for another 10 days. After the specified period, the resulting wine is subject to filtration. It should be poured into sterilized glass bottles. Wine is stored in a cool place.
Making the drink "Vishnyak"
This recipe is simply wonderful. When released, the wine is concentrated. According to their own taste qualities it looks like liqueur. It should be noted that when preparing it, the pits of the cherries are not removed.
For preparation you will need:
- one 10 liter bucket of cherries;
- 4 kg granulated sugar.
The berries are not washed when preparing this drink. They should be placed in a glass container and covered with granulated sugar. Then tie gauze around the neck of the container. The process of making wine takes place in warm conditions. Place the container on a windowsill that receives more sunlight. After a month, the resulting mixture must be filtered. The berries are ground and squeezed. The resulting juice from the berries is added to the liquid, which is kept for 3 days on the same windowsill. Cover the neck with gauze. After this, the wine is thoroughly filtered again and placed not on the window, but in a warm place. The wine emits a fragrant aroma. If it seems too concentrated to you, you can dilute it with clean, cold boiled water.
Frozen cherry wine
When preparing wine from frostbitten berries, either a classic recipe or a recipe for making fortified wine is used. When using the first recipe, add some unwashed dark raisins or wine yeast to the juice that will ferment. Otherwise, the composition of the wine will be similar to previous wines. Of course, you can add some sugar, but it all depends on personal taste preferences, and on what kind of wine you want to get when leaving, dry dessert or table.
You will need the following products:
- one 5 liter bucket of frozen cherries;
- 5 liters of water;
- one and a half kilograms of granulated sugar, you can add another 500 grams to the amount. taste;
- one handful of dark raisins.
The cherries are defrosted and turned into puree. The seeds are knocked out in advance or are not damaged during kneading. Raisins are added. Pour boiled lukewarm water over the cherries and let the resulting mixture steep for two days. After this, the resulting liquid is filtered, squeezed out and granulated sugar is added to it.
It should be noted that there are quite a few ways to produce wine from cherries. The above recipes are mostly taken as a basis. The difference is the number of products used. The main thing here is the amount of granulated sugar.
In the notebook of many housewives there will probably be a couple of proven recipes for making cherry wine. As you know, homemade wines are almost as good in taste as the most famous varieties. On the contrary, they are considered a natural product that does not contain harmful preservatives.
Most often, when choosing a material, domestic winemakers give preference to cherries. This fact explained by its wide distribution and rich species diversity, presented in our country.
- Dry homemade cherry wine
Cherry wine - cooking secrets
Of course, ideally the cherry should be already ripe, with a dark color indicating its ripeness. The sweet and sour pulp contributes to the formation of the harmonious taste of the future drink. However, the preliminary preparation of wine raw materials also plays an important role.
Before you start studying various recipes, you need to understand a few simple rules, careful adherence to which contributes to the preparation of impeccable homemade wine:
To begin with, the collected berries need to be cleared of leaves and stalks, washed, if necessary, pitted and stored in the refrigerator for no more than 3 days. Next, you should strictly follow the recommendations of the selected recipe.
It is best to rinse the berries in several containers with cool water, transferring them from one container to another.
To thoroughly crush the wine material, it is recommended to use wooden pestles or crushers, Food processors, mixers or meat grinders.
To prevent the cherries from oxidizing, you should not use metal utensils (with the exception of enamel or stainless steel).
To quickly extract juice from mashed berries, you can add a little warm boiled water or freeze and thaw them.
Classic cherry wine recipe
Anyone who wants to enjoy a noble drink and decorate their festive table, the traditional recipe is perfect. Thanks to its exquisite taste, bright aroma and rich color, such a wine can ideally complement almost any dish.
There is nothing complicated in the process of preparing it. To get started you will need the following ingredients:
cherry - 3 kg;
water - 4 liters;
sugar - 1.5 kg.
Next, strict adherence to a simple algorithm is required:
Carefully sort through the berries, carefully discarding rotten and heavily bruised ones. Carefully rinse them and remove all the seeds, trying to preserve the juice as much as possible.
Prepare light syrup. To do this, you need to boil 4 liters of water to 25 degrees and mix them with 500 grams of granulated sugar.
Place the berry pulp at the bottom of a deep bowl or pan and pour in the resulting syrup.
Cover the container with a thin layer of gauze or rags and transfer it to a dark, warm place for several days (literally 3-4).
Since the wort begins to actively ferment after 24 hours, it must be stirred daily.
After the set period has expired, the fermented liquid should be filtered through a sieve. By the way, the smaller it is, the better.
The remaining syrup and juice must be mixed with another 500 grams of sugar and poured into a clean container, filling it to a maximum of 70-75%.
Now you need to put a rubber medical glove on the neck of the bottle, and it itself needs to be transferred to a warm, dark room with an average air temperature of 20-22 degrees Celsius for 1-2 months.
After 5 days, it is recommended to add 250 grams of sugar to the bottle with fermenting wort, and after another 5 days - the remaining 250 grams.
After the fermentation process is complete, the sediment should be drained through a special tube.
Now you can take the first sample and, if necessary, add a little more granulated sugar or dilute the resulting wine with alcohol in a ratio of 0.05-0.2 to 1.
Pour the drink into a clean glassware and store at average temperature from 5 to 15 degrees Celsius, periodically changing the bottle to get rid of sediment.
After the last sediment has fallen, the wine should be bottled and sealed until the most appropriate occasion. However, even in a fairly cool cellar or wall refrigerator it cannot be stored for longer than 6 years.
So, classic cherry wine with an alcohol content of 11-13% has a subtle and delicate aftertaste, and therefore perfectly sets off both meat dishes, and side dishes, decorates desserts and emphasizes the solemnity of any moment.
Homemade cherry wine recipe with pits
It's no secret that many housewives hate fiddling with small berries, peeling them and separating the pulp. There is a recipe for wine with seeds especially for them. However, it should immediately be noted that such a drink will have a characteristic bitter taste of almonds.
To prepare it you will need the following ingredients:
cherries with pits - 3 kg;
distilled water - 5 l;
sugar - 1.8 kg.
Further process carried out according to a very simple algorithm:
Mash the berries and place them together with the seeds in a deep bowl for fermentation.
Add filtered water and granulated sugar. To stir thoroughly.
Cover with a lid and leave in a shaded place at an air temperature of 20-22 degrees Celsius for 12 days. Moreover, the contents need to be stirred daily for the first week, and then last days- do not touch.
After the expiration of the period, you should strain the wort, pour it into a clean container and leave for further fermentation under a hydraulic seal for a week.
Continue straining the drink and discarding the sediment until the liquid acquires a pure ruby hue and becomes transparent.
After 3 months, the finished wine can be poured into elongated bottles and stored in the cellar.
Recipe for cherry wine with yeast
As you know, good homemade wine can be obtained without the use of yeast, but they still play an important role in the fermentation process of the wort. Housewives are offered one of the most simple recipes.
The main components of the future drink should include the following ingredients:
cherry - 3 kg;
water - 3 l;
sugar - 1 kg;
pressed yeast - 200 g.
The following technology follows:
The berries, previously freed from stalks and seeds, must be covered with sugar and filled with water.
Add the yeast and seal the container with the wort, leaving it in a dark, warm place for a couple of weeks.
The liquid cleared of sediment should be filtered, bottled and kept in a dark cellar for no more than 1-2 months. To extend shelf life, it is recommended to add a little pure alcohol to the drink.
There are many in various ways making wine from cherries. In their diversity, everyone can find something suitable for themselves. Let's talk about some win-win options.
Dry homemade cherry wine
It is also called cherry.
Ingredients:
granulated sugar - 4 kg;
water - 1.5 liters.
Preparation:
The pitted berries must be placed in a clean container, sprinkled with sugar on top and placed in the sun to ferment. This process will take approximately 1.5 months. According to the recipe, it is recommended to bandage the neck of the bottle with thin gauze or rags.
After the allotted time has passed, the resulting mixture must be filtered and the berry puree must be rubbed through a colander. Upon completion of this procedure, the drink should be infused in the sun for another three weeks.
After the next straining, the wine needs to ferment for another couple of weeks. Then it can be diluted with water so that the taste of the finished drink is not too strong.
How to make fortified homemade cherry wine
Ingredients:
cherries - 10 liters (1 bucket);
granulated sugar - 2 kg;
water - 2 liters;
alcohol - 0.5 liters;
wine yeast.
Preparation:
The wort is prepared in the same ways as in other recipes. That is, first you need to pit the cherries and put them in a clean bowl.
After a short fermentation (no more than 1 week), it is recommended to thoroughly squeeze out the wine mass and introduce the yeast. Leave for 10 days.
Next, you need to strain the drink to get rid of sediment, add alcohol and sugar to it and let it ferment for another 10 days.
The finished wine must be filtered again and poured into a clean glass container.
Homemade wine from frozen berries
Ingredients:
frozen cherries - 2.5 kg;
water - 2.5 l;
granulated sugar - 0.8 kg;
seedless raisins - 2 tbsp. l.
Preparation:
First you need to defrost the berries at room temperature, remove the seeds and grind them in a blender to a fine puree. Next, you need to add raisins to the resulting mass, transfer them to a three-liter glass jar and leave to ferment for two days.
After the specified period, boiled water should be added to the drink, the resulting mixture should be stirred and the cake strained, draining the liquid into a clean container and filling it with sugar. The berries won't be useful anymore.
You need to put a medical glove on the bottle in which the wine is fermenting or close it with a special closure and put it in a dark place. warm room for 30-40 days.
It is best to pour completely finished wine into new bottles, without raising the sediment lying at the bottom, and store it in a cool, shaded room such as a cellar.
So, if you love wine, you don’t have to spend a lot of money buying elite varieties of this noble drink. The existing variety of simple recipes allows you to prepare tasty and strong cherry wine at home.