You will need
  • Cherry wine recipe No. 1:
  • • 1 ten-liter bucket of cherries;
  • • 2 kilograms of sugar;
  • • 2 liters of water;
  • • 0.5 liter of alcohol;
  • • pack of wine yeast.
  • Cherry wine recipe number 2:
  • • 3 pounds of sugar;
  • • 10 liters of cherries;
  • • 10 liters of water.
  • Cherry wine recipe No. 3:
  • • 4 liters of pure water;
  • • 3 kilograms of cherries;
  • • one and a half kilograms of sugar;
  • • 2 lemons.
The quality of modern store wines does not always meet expectations, although outlets offer a great deal assortment and allow you to find wine for every taste and budget. Cherry as an ingredient for homemade wine is not chosen by chance. Grapes in most of our country cannot fully ripen due to inappropriate climate. Cherry is ubiquitous and is considered after grapes the best option for private winemaking. Wine made from cherries has an excellent bouquet, tart taste and a delicious aroma. When homemade production cherry the wine is easily fermented and lightens . 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 ripened dark cherry fruits for cherry wine. It is worth considering that with a very sweet or overripe cherry, wine can become non-aromatic and tasteless. It is also not advisable to do wine from highly unripe fruits - it will noticeably sour.
Cherry wine recipe No. 1 To independently make cherry wine at home, you must strictly follow the algorithm. Soak the ripe fruits in the refrigerator for 3 days. Then get the cherry, soak it in water, remove the seeds and fill the berry squeeze with water for a day. This is necessary so that the dense berries are saturated with water and give the wort after squeezing. If you want a light taste of bitter almonds to be present in the wine, leave a few cherry seeds, they will make the taste of the drink more piquant. After wort is squeezed, if you wish, you can add 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 for fermentation. After the lapse of time, remove the precipitate, add sugar, alcohol and soak the wine for another 10 days. After that, filter the wine several times and bottle, seal the container tightly. Due to the fact that the fruits of the cherry contain little sugar and a lot of acid, you will have to add more sugar and water to its freshly squeezed juice . In this case, homemade wine will turn out to be fortified and sweeter.
Cherry wine recipe # 2 To get cherry wine for this recipe you will need one volumetric vessel t na barrels or buckets for fermenting beverage and a few three-liter jars for storage of the finished wine. A vessel for the fermentation of cherry wine should be chosen large, since the mass during maturation will foam very much and rise to the edges of the container. It is necessary that the wort in the dishes occupies no more than 70% of the total volume. Fermentation utensils must have a lid so that they can block the access of oxygen, and a wide throat for easy mixing of the wort. Wine-making containers can be made of glass, food-grade plastic, stainless steel or enameled. An oak barrel is the ideal solution, but it is not easy for beginners to adapt to it, so if you are cooking for the first time, you should take another dish. 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 of dark glass with a dense material, for example, felt cloth. In addition, this will protect the cherry wine from temperature extremes. Prepare the fruits of the cherry: remove the seeds, mash the berries. Pour the resulting mass with purified water, squeeze. Transfer the resulting fluid to a large vessel by wearing a latex glove on top of the neck. After a few days, the fermentation process will begin, which will last about 1 month. For this period, place the wort container in a warm and dark place. When the glove is deflated (air comes 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 recipe considered very simple and ideal for beginners in winemaking. However, the prepared drink is in no way inferior in taste to more complex options. A bouquet of this cherry wine will be thin and rich, which will delight not only the creator. Prepare the fruits of the cherry: wash the berries, removing sticks and other debris, remove the seeds from the cherries, trying to minimize the loss of juice. Boil water, pour boiled water over the prepared berries in a huge fermentation bottle. Bandage the neck of the container with gauze and keep the must in a dark and warm room for several days until fermentation. When the mass begins to hiss, foam, rise, strain the thick with a gauze or sieve to filter out the remaining berries. Squeeze the juice from two medium-sized lemons, see that no seeds fall. Add juice to wine with sugar. Stir the drink so that all components are completely dissolved in it. Transfer the prepared wort to the fermentation vessel, cover the neck with a rubber glove on top 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 20 degrees. Stir the thickener daily so that it does not form acidic vinegar zones. When the glove is deflated, sediment will deposit in the bottle and the cherry wine will turn a light shade. At this point, strain the homemade drink again through a fine sieve or several layers of gauze and finally pour the wine into bottles, tightly closing them with corks. This cherry wine is low alcohol and can be stored for no longer than a year in a cool place and without access to light, for example, in a cellar.