Tasty and aromatic homemade wine from cherries can be made only from juicy fragrant berries and fruits. Sweet cherry does not have a pronounced aroma, contains a small amount of juice, and therefore wines are prepared from it mainly with the addition of other more juicy and fragrant berries.
Cherry wine at home - general principles of preparation
• Raw materials must be well ripened, without signs of spoilage. Also, you can not take unripe or overripe berries. In unripe, excess acid and little sugar, and in overripe berries, even with short-term storage, vinegar fermentation begins.
• Bones must be removed from cherries and cherries, otherwise hydrocyanic acid will be released from them during prolonged fermentation. As a result, the wine acquires a bitter almond flavor.
• The preparation of high-quality sweet cherry wine at home is a rather long process that lasts more than one month and proceeds in stages:
• squeezing juice;
• intensive fermentation;
• decantation of wine from sediment;
• the process of "quiet fermentation";
• sweetening or fixing, depending on the desired result;
• maturation of wine material;
• if necessary - clarification of the finished product.
• Wine is prepared in special containers (large glass bottles or ordinary 3-5-10 liter jars) on the neck of which you can tightly install a water seal or put on an ordinary rubber (medical) glove with a small puncture in one of your fingers.
• Filter the must and the finished wine through a simple filter in 2-3 layers of wide medical gauze or cotton cosmetic discs spread inside the funnel.
• Filtered finished wine is tightly corked and cleaned for storage in a room with a temperature well below room temperature. It can be a refrigerator or a cellar.
Homemade cherries wine recipe
Ingredients:
• ten kilograms of ripe red cherries;
• 1 kg of unrefined granulated sugar;
• half a liter of filtered water;
• 25 grams of citric acid.
Cooking method:
1. Carefully remove the seeds from the berries. To preserve all the juice, it’s best to do this on a bowl in which you’ll immediately add the sweet
2. Mash the pulp well with your hands and add water. Cover the container with gauze, tighten its edges well and put in a dark place for three days.
3. Once a day, be sure to stir the mixture with a clean hand or a wooden spatula on a long handle.
4. When the berry mixture begins to bubble, hiss and cover with a cap of foam, filter on two layers of gauze and squeeze the pulp (the flesh remaining on the gauze).
5. Pour juice into a special container for fermentation. It should occupy only 70% of its volume.
6. Pour 400 grams of granulated sugar and whole lemon. The resulting mixture must be mixed and installed on the neck of the "water seal". If you don’t have a special device, use the most ordinary medical glove. Wrap it well to the container with electrical tape, and in one of your fingers make a small puncture with a needle.
7. Transfer the container to a basement or other suitable dark room with an optimum air temperature of 18 to 27 degrees.
8. Exactly four days later, remove the glove and pour one liter of liquid. Dilute in it 300 grams of sugar and pour back. Repeat this procedure after three days and leave the wort in the same place for another 25-50 days.
9. When the glove “deflates” or gas stops flowing out of the water trap, transfer young home-made wine from sweet cherry through a tube to a clean container.
10. Take a sample and add more sugar if necessary. Wine, for the guaranteed absence of unnecessary fermentation, is fixed with alcohol. Its share should be 12-15% of the total volume.
11. Move the wine container into the room with the optimal thermal mode from 5 to 16 degrees and leave it for several months (from 3 to 12). The first ten days it is advisable to keep the young home-made wine from cherries under a hydrolock.
12. If during all this time a precipitate forms in the wine, try to remove the wine from it at least once every 20 days. To do this, pour the wine through a straw into a clean container and close it tightly again.
13. The wine will be ready when sediment ceases to appear at the bottom of the tank.
14. Pour the finished homemade cherry wine into the prepared bottles for storage and seal them tightly. Store the drink optimally in a cool cellar, and for small volumes, wrap the bottles with paper and put them in the refrigerator.
Homemade sweet cherry wine: fermented jam recipe
Ingredients:
• one and a half kilograms of fermented cherry jam;
• 250 grams of sugar;
• a tablespoon of unwashed raisins.
Cooking method:
1. To 30 degrees, warm one and a half liters of water and dilute fermented jam in it. Put unwashed raisins, mix well and remove the sample. If there is not enough sweetness, report more sugar. Do not overdo it; the mixture should not be cloying.
2. Take a fermentation tank (glass bottle, 5 liter capacity) and fill it with two-thirds of the mixture.
3. Put the neck on a medical glove. Gently, in only one layer of rubber, pierce one of the fingers with a needle and tightly fasten to the bottle. You can install a special water lock instead of a glove.
4. Wrap the container with dark paper or a thick, thick cloth and place in heat. Five days later, use a thin tube to pour about 100 ml of wort and dilute one hundred grams of sugar in it. Pour the prepared syrup into the wine and reinstall the water seal. Repeat the procedure after about five more days.
5. After the wine is fermented (fermentation time from 20 to 60 days), strain, and drain the residue remaining in the bottle.
6. For vodka add vodka or alcohol. The amount depends on the desired strength. Typically, 2 to 15% of the volume of young wine is added. You can not fix it, but keep in mind that such wine is not stored for a long time.
7. Fill the prepared containers with a fortified drink at the very neck. Close tightly and remove for aging in a fairly cool place.
8. For a month, every ten days, remove the wine from the sediment. In the future, do this as it appears.
9. As soon as the precipitate ceases to form, pour the finished wine into sterilized bottles and seal them tightly.
Wine from cherries at home from spoiled (exploded) compote
Ingredients:
• 50 gr. dry rice groats;
• 350 gr. Sahara;
• three liters of compote from red or yellow cherries.
Cooking method:
1. Pour the compote into a large pan, remove all the cherries from it. Remove the bones and put the pulp back into the pan.
2. Add unwashed rice groats, pour sugar in and mix until it is completely dissolved.
3. Pour the compote into a glass container for fermentation, place it under a water seal and put it in a dark, warm place for about a month.
4. Upon termination of the fermentation process, strain the drink. Pour into bottles or small glass jars with screw caps and keep the wine as recommended for at least two months in a cool place.
Homemade sweet cherry wine with strawberries
Ingredients:
• fresh ripe strawberries - 1 kg;
• sweet cherry (preferably red) - one and a half kilograms;
• two tablespoons of finely shredded lemon peel;
• one kilogram of large unrefined sugar;
• 30 grams of lemon (citric acid);
• a tablespoon of vanilla powder.
Cooking method:
1. Select rotten berries. Tear stalks off strawberries, try to get rid of berries splattered with dirt. Cherries are freed from tails and seeds.
2. Put all the berries in one bowl and knead well with a crush.
3. Add lemon zest, vanilla powder, citric acid with granulated sugar. Mix several times, with a small interval, mix and distribute in three-liter jars.
4. When the mixture starts to ferment after 4-5 days, put on gloves with a small hole (a thin puncture) on the banks and put them in a warm room.
5. After three weeks, the finished wine from cherries at home, filter with strawberries and send for storage, according to the principles indicated at the beginning of the article.
Homemade cherries wine recipe with raspberries
Ingredients:
• fresh raspberries - 1.2 kg;
• 800 gr. ripe cherries;
• five glasses of granulated sugar;
• two liters of water.
Cooking method:
1. Sort raspberries from garbage and damaged berries, select seeds from the cherry, do not wash the berries.
2. Twist the berries in a meat grinder, add a glass of granulated sugar and mix well, let stand for ten minutes. Pour the berry mixture into a three-liter jar.
3. In water, dilute the remaining sugar and bring the syrup over low heat to a boil. Continue cooking for five minutes without changing heat. Be sure to remove the resulting foam from the surface of the syrup.
4. Cool the finished syrup to room temperature, and pour into a jar of mashed berry. Stir the mixture with a wooden spoon with a long handle so that the sugar accumulated at the bottom also dissolves well. Close the jar with a lid with a water lock installed and put the prepared must for fermentation into heat for two weeks.
5. When fermentation stops, carefully remove the wine from the sediment and filter using gauze in several layers.
6. Pour into the prepared clean bottles and, having tightly closed, put in the cold (refrigerator).
7. After a week, you can take the first test.
Homemade blackcurrant cherries
Ingredients:
• two kilograms of black currant;
• kilogram of ripe red cherries;
• a pound of sugar;
• 10 grams of alcohol pressed yeast.
Cooking method:
1. Separate blackcurrant berries from stems and leaves. Tear off the tails of the cherry, select the seeds and rinse all the berries well under the tap.
2. Fill the blackcurrant with the cherries in a suitable dish and chop with a blender until smooth.
3. Boil two liters of water, dissolve sugar in it, condemn the syrup to about 30 degrees and fill it with berry puree.
4. Add the crumbled spirit yeast, stir the mixture and pour into a large glass bottle. Cover the neck with a cloth and put it in a dark, and at the same time warm place for several days (3-4). Do not forget to mix the contents of the bottle at least once a day.
5. Then strain the berry mixture using a simple filter of a pair of layers of gauze, and squeeze the remaining pulp well. Pour the filtered liquid back into the bottle and install a water seal or put on a glove.
6. Again, remove the container into heat, but for three months and periodically filter its contents, draining the resulting precipitate.
7. After, again filter the young homemade wine from the cherries with currants through cheesecloth and leave it to brew for another two months.
8. Pour the finished wine into storage containers and, closing it tightly, put it in a place with a low temperature.
Cherry wine at home: a recipe for cherries and other berries
Ingredients:
• red cherries - 800 grams;
• black currant - 1 kilogram;
• red, very ripe currants - 1.2 kg;
• 1 kg of berries of aronia, ripe mountain ash;
• 300 gr. dark raisins;
• three kg of sugar.
Cooking method:
1. Combine the seedless cherries with the currants and aronia picked from the leaves and pour all the berries into a 20 liter glass bottle.
2. Dissolve granulated sugar in about six liters of warm water and pour the resulting berry syrup. He must cover them completely. If there is little syrup, add a little more boiled water and mix well. Place the bottle under constipation and keep it warm for two months.
3. Strain the future drink and pour into a clean bottle. Add a kilogram of sugar and add raisins. Stir and clean again for a month and a half, also under a water seal.
4. After that, filter the wine well through the cotton pads placed in the funnel and bottle it.
5. You can drink the finished wine right away or remove it “until better times” in a cold place.
Cherry wine at home - tricks and tips
• The acidity of the juice can be lowered by adding sugar, and increased by citric acid.
• If the fermentation process is carried out at a minimum temperature, the wine will turn out drier.
• Fortified wine from cherries at home is obtained by adding alcohol or vodka to the fermented wine.
• Desired wine strength is regulated by sugar. 20 gr. sand added to one liter, it is +1 degree of strength. But do not forget that the berries initially contain sugar.
• If the wine will be stored at a temperature exceeding +5 degrees, it should be pasteurized. Pasteurization takes place in a water bath at 68 degrees. Half-liter containers with a drink can withstand 15 minutes, liter - up to half an hour, and bottles with a capacity of 0.7 liters. - 20 minutes.
