Homemade cherry wine delicious recipes. A simple recipe for cherry wine at home

There are many different recipes for making aromatic alcoholic drinks from cherries. Berry wine does not require the addition of any rare or expensive ingredients, which is why it is appreciated by lovers of homemade preparations. If they grow in your garden cherry trees, then the production of this drink will cost you practically 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 berries. To prepare an alcoholic drink, take ripe, young cherries. It is better not to take overripe fruits covered with dark spots under the influence of pests or tree diseases. Such spoiled berries can distort the taste of the final product and all the effort spent on preparing the liqueur will be wasted.

Collect fruits only in dry weather, as close as possible to the date of preparation of the liqueur. If the fruits were collected in advance, store them in the refrigerator. However, the berries cannot be kept 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 will you need?

To create cherry wine you will need at least one large 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 will foam strongly during the process and rise to the edges of the vessel. Select containers such that the wort makes up no more than 70% of the total volume. The vessel must have a lid to block the access of oxygen, and a wide neck, because you will have to stir the wort from time to time.

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

Best Recipes

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

Classic recipe

Like apples and gooseberries, cherries are the best fruit after grapes for making wine. Homemade cherry alcohol is very spicy, bright and tasty. The juice of the berries is highly acidic and has a 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 is 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.

Preparation:

1. Prepare the berries according to general technology: remove the seeds, mash the cherries, fill with purified water, squeeze.
2. Pour the resulting liquid into a large container, wearing a latex glove on top.
3. After 2-3 days, the fermentation process will begin, which will last about a month. Leave the container with wine in a dark, warm place.
4. When the air leaves the glove and the liquid stops bubbling, try cherry wine. If it is moderately sweet and sour, everything is ready.
5. If you need to save Home 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 cherries are widely available and inexpensive, they are often used to make homemade alcohol. The recipe for cherry table wine is very simple, but the drink prepared with it will delight your family with its 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 clean water.
• 3 kilos of cherries.
• One and a half kilos of sugar.
• 2 lemons.

Cooking method:

1. Peel the cherries, removing the stems and pits. Try to minimize juice loss.
2. Bring water to a boil, pour over prepared berries. Cover 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, sizzle, rise - strain the grounds using a sieve or gauze to filter out the remaining berries.
4. Squeeze lemon juice from 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 into the fermentation vessel, securing a rubber glove with a small hole on your finger on top. Leave the cherry tincture in a warm (required temperature of about 20 degrees) and dark room for 2-3 weeks. Moreover, the grounds should be stirred daily so that acetic acidic zones do not appear in it.
6. When the glove deflates, sediment appears in the bottle and the liquid becomes light in color, strain the homemade wine again through a thick sieve or cheesecloth and pour into beautiful bottles, tightly corked.
7. Store cherry low alcohol drink Not longer than a year in a cool place where the sun's rays do not penetrate, such as a cellar.

Fortified with frozen cherries and 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 aroma, 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 clean 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 in a warm place for a few hours, allowing them to release their juice and absorb the sweetness of the sugar.
3. Pour water into the container with the fruit, stir the wort thoroughly, and seal with a lid with a water seal.
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 and 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, you can even use compote to make homemade wine. It doesn’t take long to prepare wine from fermented cherry compote, 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 for even novice winemakers to make homemade wine.

Ingredients:

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

Cooking method:

1. Leave the berry compote for a couple of days in a warm place until the top is covered with a thin film of mold. 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 and pour into glass containers. The finished alcoholic drink should be kept cool for at least 16 weeks.

Preparation from chokeberry

Chokeberry grown 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 pcs.).
• A glass of rowan fruit.
• A glass of sugar.
• Liter of water.
• 500 ml vodka.
• Half a teaspoon of citric acid.

Preparation:

1. Cook cherry leaves and rowan berries over low heat in prepared water.
2. When the ingredients have boiled for 8-10 minutes, cool and strain the liquid.
3. Add citric acid and sugar to the future wine (you can replace it with honey).
4. Cook over low heat for another 15 minutes, cool the drink.
5. Add vodka, distribute the drink between bottles, tightly closing the lids.
6. Let the homemade wine brew for 14 days in a place out of direct sunlight.

Cherry and red currant liqueur without yeast

Before preparing homemade wine, all utensils used must be washed with baking soda to destroy all germs and particles. 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 pouring 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 granulated sugar.

Preparation:

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

What to do if the wort does not ferment

Common reasons lack of reaction in homemade wine are:

• Insufficient fermentation time. The process begins only a few days after installing the water seal on the bottle; the natural yeast contained in the drink needs time to activate. Watch the cherry wine for another 4-5 days.
• Wrong temperature regime. Yeast begins to work at 10-30 degrees. If the room where the wine is located is colder, they “sleep”, but in a hot room they die. Make sure that your homemade tincture is not exposed to sudden temperature changes; place the container in a more “comfortable” environment for wine. If necessary, add wine starter or non-alcoholic yeast to the wort.
• Poor sealing. The air leaves the bottle and fermentation does not occur. There is a risk that the wine will 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 junction of the glove with the bottle with dough.

• The wine is too thick. Cherry drink is difficult to filter, and its 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 about 15-20%. Taste the wort; if it is too sweet, add water; sour grounds indicate a lack of sugar - add it at the rate of 50 grams per liter of water.
• Mold. Perhaps you didn’t wash the container properly, or the cherries were spoiled and fungus got into the homemade wine. Remove the film of mold, pour the wine using 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.

Benefits and harms

Great amount useful substances, including organic acids (folic), minerals, vitamins and pectins - all this is contained in cherry berries. The fruits contain essential human body enzymes, natural sugars, 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 beneficial properties, cherries have dangerous components, for example, a strong concentration of acids. Of particular danger to us is hydrocyanic acid, which is found in the fruit pit. Therefore, when adding this ingredient to homemade wine, the proportions should be strictly observed. People with high acidity and gastrointestinal diseases (gastritis, ulcers) should not drink cherry alcoholic drinks at all. IN large quantities acids found in berries harm tooth enamel.

Cherry wine was known to Russian winemakers back in the 15th century. Our ancestors took 2 parts cherries with pits and 1 part honey. This kind of wort preparation was rolled into oak barrels, which were tightly caulked and buried in the ground. You could drink wine within six months.

Today this method is quite difficult to use. But there are a number of other more accessible recipes. We stock up on cherries, sugar, a juicer and start making homemade wine.

Classic recipe

This time-tested step by step recipe Cherry wines attract people with their versatility. Based on it, you can make wine from any variety, including felt cherries or game, and preserve the benefits of the natural product. Water and cherries are taken in a 1:1 ratio.

List of ingredients:

• cherry berries - 10 liters;
• water - 10 liters;
• granulated sugar - 3 kg.

Cooking method

1. We sort the berries, but do not wash them, so as not to wash off the layer of wild yeast. Remove seeds from berries. In this case, we use all the resulting juice along with the pulp.
2. Heat the water to a temperature comfortable for yeast - 23–28°C and pour in the cherries. Add 1 kg of sugar, activate the yeast and add it to the wort.
3. We close the neck of the container with the wort with gauze or a thin, air-permeable cloth and put it in a dark room with an air temperature of 20–28°C.
4. The first signs of fermentation in the form of hissing and bubbling should appear the very next day. Several times a day, stir the wort with a clean wooden stick or your hands and place a cap of pulp on the bottom.
5. After 3-4 days, the wort must be filtered from the pulp, then the pulp must be squeezed out and removed. Pour the renewed wort into a bottle for fermentation. Its size should be one third larger than the volume of the wort. Add another 1 kg of sugar to the wort, stir until dissolved.
6. We create optimal conditions for active fermentation. We place the bottle of future cherry wine under a water seal or an alternative rubber glove. Return the wort to a dark, warm room.
7. After 5 days, add another portion of sugar to the fermenting wort - 500 grams. To do this, pour part of the wort, dissolve sugar in it and return it back. After 5-7 days, repeat the procedure again with the remaining sugar.
8. Depending on the activity of the yeast and the sweetness of the cherries, fermentation can last from 1 to 2 months. We determine readiness by the deflation of the glove, the color of the surface, the absence of bubbles, hissing and carbonic odor, and the release of sediment. Carefully drain the finished cherry mash from the sediment.
9. After a trial tasting, the mash can be sweetened and strengthened. Adding 5-10% strong alcohol, for example vodka, which will prevent possible souring.
10. To fully develop the taste, cherry wine should be kept in tightly sealed bottles for six months to a year. Bottles are filled with a cap to reduce contact with air. As the sediment settles out, strain the wine.

Fortified cherry wine

List of ingredients:

• cherry - 10 liters;
• sugar - 2 kg;
• water - 2 liters;
• alcohol - 500 ml;
• wine yeast.

Cooking method

The general algorithm for making fortified wine is practically no different from classical technology. Therefore, you can take a simple recipe for classic wine as a basis. True, some minor adjustments need to be made.

In step 5, after squeezing the pulp, we do not add the remaining sugar, but leave the wort to ferment in the juice for 10 days. After this time, you need to add alcohol and a second kilogram of sugar and wait another 10 days.

After determining the readiness of the mash, drain it from the sediment, filter and pour into bottles or jars. Almost finished cherry wine should be given a couple more weeks to finally develop its taste.

Light table wine

Light semi-sweet wine implies low strength. Therefore, you don’t need to add additional yeast; “wild” yeast will be enough.

List of ingredients:

• granulated sugar - 1.52 kg;
• water - 2 liters;
• food grade citric acid - 5 grams.

Cooking method

The main rule when preparing cherries is the prohibition on washing the berries. This should not be done so as not to wash away the natural yeast. In all other respects, the steps for preparing wine correspond to the classic recipe. Fermentation may take a little longer. Therefore, it is important to monitor the condition of the mash so that it does not become moldy.

Dry cherry wine - cherry

Homemade dry cherry wine is surprisingly easy to prepare. You only need to use 2 products and a little patience.

List of ingredients:

• cherry berries - 10-liter bucket;
• granulated sugar - 4 kg.

Cooking method

1. Sort through the wine preparations and remove the seeds. There is no need to wash them - we need natural yeast again.
2. Cover the cherry mass, consisting of juice, pulp and peel, with sugar and leave to simmer in the sun. Since cherries need to be candied for at least 1-1.5 months, cover the top of the berries with gauze or a breathable cloth. If you don’t do this, the cherries will turn sour very quickly.
3. Now you can strain the wort and squeeze out the pulp. When you have cleared the wort, wait a week and strain again to remove any sediment.
4. For a more intense tart taste, let the wine ferment for another 1-2 weeks. Before bottling, taste the cherry wine and adjust the taste with a little water.

Cherry wine with pits

Cherry pits are left in the must during fermentation to give the wine an interesting almond aroma. Its saturation directly depends on the number of seeds. The only drawback is that the seeds contain hydrocyanic acid, which is harmful in high concentrations. If you have problems with the gastrointestinal tract, you should not abuse this wine.

List of ingredients:

• cherries with pits – 5 kg;
• granulated sugar – 1.5 kg;
• clean water – 5 liters.

Cooking method

1. Sort through the berries, but do not wash them. Grind them into porridge (with your hands or a sieve), without damaging the integrity of the seeds.
2. Add sugar to the cherries and stir. Pour in water and stir again. You need to stir with clean hands or a wooden spoon.
3. The wort can be tied with gauze and left to ferment for 1-1.5 weeks in a warm, dark place. It is better to shake the fermentation container for the first few days, then you can leave it alone.
4. Strain the juice from the pulp and seeds, pour into a clean bottle and install a water seal or rubber glove.
5. After sediment appears, remove the water seal, drain the mash from the sediment, and return it to a clean jar under the water seal. Throughout the fermentation period, this procedure must be repeated when sediment appears. The goal is to achieve a clean and clear drink.
6. After fermentation is complete, the wine is bottled into glass for storage. Young wine will still need 4-5 months to ripen. For storage, you need to choose a cool and not very bright room.

From frozen cherries

The desire to make cherry wine at home can come not only in summer, but also in winter. In the absence of fresh berries, we will make do with frozen ones. Their widespread availability and average cost make this simple recipe very attractive even for novice winemakers.

List of ingredients:

• frozen cherries - 5 kg;
• purified water - 3 liters;
• granulated sugar - 1.5 kg;
• raisins - 100 grams.

Cooking method

1. Defrost the berries naturally, in the refrigerator or at room temperature.
2. To prepare the wort, mash the berries, mix them with sugar, water and raisins. Transfer to a fermentation container.
3. The first stage of rapid fermentation lasts 1.5-2 weeks. After the bubbling and hissing subsides a little, pour the drink from the sediment into a new clean container. We install a water seal.
4. The second stage of quiet fermentation lasts 1-1.5 months. The finished mash can be considered new wine. As in previous recipes, drain it from the sediment and pack it into small bottles. The wine ripening process lasts from several months to six months.

How to make delicious cherry wine

1. Cherry wine is not suitable for recycling spoiled or lost berries. One such berry, like a fly in the ointment, can ruin the entire material.
2. Cherries are similar to many berries in that they quickly become filled with water and lose their sweetness. Pick cherries after several warm days. It will be juicy, sweet, aromatic and maybe even slightly dried.
3. Cherries go well with other berries. good company will consist of raspberries and black currants.
4. If fermentation forwarded ahead of schedule, to renew it, you can add unwashed raisins.
5. To prevent the wine from turning sour during storage, you need to fill the bottle under the cork. The less contact of wine materials with air, the better.
6. Freshly picked cherries should be stored in the refrigerator, but no more than 3 days.

Attention, TODAY only!

Cherry wine with pits is memorable 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.

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 infection pathogenic microorganisms, containers used should be sterilized with boiling water and wiped dry, and work with 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 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 baker’s yeast) or make homemade raisin sourdough.

Ingredients:

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

Cherry wine recipe with pits

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

Attention! If you damage the seeds, the finished wine will be too bitter, so mechanical methods processing of cherries is not suitable.

2. Place the resulting mass together with the seeds into a container with a wide neck - an enamel 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 cloth to protect against flies, and 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 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.

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 new 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 increase the strength with vodka or pure ethyl alcohol (3-15% by 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).

First, you should sort through the berries, getting rid of foliage and twigs that are unsuitable for making a sweet fruit drink. They are simply placed in a container the right size made of food-grade plastic or enamel, the dishes should have a wide neck.

Mash the cherry fruits with your hands without touching the seeds, this will avoid the formation of bitterness. Berries are poured warm water, pour in sugar, mix thoroughly with a wooden stick, and cover with a lid. The container is placed in a dark room where the temperature is maintained at around 22-24 degrees Celsius.

After only a day of cooking, the fermentation process begins; during this period, the container with the cherry fruits should be opened every day, and the foam cap that appears on top should be mixed with the rest of the drink.

The composition is kept for 4-5 days, after which the fermented wine is left alone for the same period. This continues until foam stops forming on the surface of the wine.

The next step is to carefully remove all the cherries from the top of the resulting liquid using a colander. It needs to be removed, squeezed out slightly, then the container is sealed and placed in a dark room for a few more days. At this moment, the “bottom” fermentation begins.

After 5-7 days, a small amount of foam can be found on the surface, and pulp remains at the bottom. Drain the wine from the cherries into another clean container using a soft silicone hose.

To do this, you need to place the vessel with wine higher than the other, place one end of the hose inside, the other, having first sucked the air from it, place it in a clean vessel. While pouring, slowly immerse the hose into the wine without disturbing the sediment at the bottom.

The finished cherry wine needs to be corked again, and then placed in a cool, dark place where the temperature is 10-12 degrees Celsius. After 10-12 days, the wine is drained from the sediment again, but a sieve, gauze, and glass bottles are required for pouring.

They are not closed tightly. After all, fermentation can begin again. If this happens, you need to monitor the drink. If foam and sediment appear on its surface, then after 10-12 days you should pour the wine into a clean container through a sieve.

When the bubbles stop appearing, the fermentation process has stopped. Cherry wine should be bottled, corked, and stored in a dark, cool place.

You can use it for its intended purpose immediately after preparation, but if it sits for a while, the taste will only improve, nothing will spoil it.

Method for preparing cherry wine with a water seal

A water seal is used to be able to remove carbon dioxide, but prevent oxygen from entering the fermentation tank. In this case, all the steps are the same as those described above to prepare homemade cherry wine. There are some preparation nuances.

After the first days of the stormy process, the wort is filtered, the pulp is squeezed out, and a water seal is installed instead. In this case, the sugar is not poured completely, but in portions.

At first it is 1/12 of the total amount, but after squeezing out the pulp, another 1/3 of sugar is added. After all the manipulations, the remaining sugar is added after 5 days, after which the wort ferments at 20 degrees Celsius.

It is left to ferment for another month and a half, after which the remainder is removed, the cherry wine is filtered, poured into clean vessels and stored in a dark room.

Recipe for homemade dry cherry wine

To make dry cherry wine without adding water, use a bucket (10 l) of fresh berries with seeds, as well as 4 kg of sugar. The fruits are sprinkled with granulated sugar and placed in a specially prepared container.

After which they place it in the sun for 30-45 days, it is advisable to protect the composition from insects; for this, the neck of the vessel can be covered with gauze and an elastic band. When the process is completed, the cherry wine is filtered using gauze, the fruit is ground with sugar, and the pulp is added to the wort.

It is kept for another 4-5 days under the sun, then filtered again. The drink is stored in its usual place, keeping it for another 2 weeks until fermentation ends. After this, the dry cherry wine is ready and can be served.

Frozen cherry wine

Today in a relevant way preserving berries and their nutritional value is freezing. After defrosting, you can use cherries to make jam, porridges, and compotes. They are also suitable for cherry wine, for the production of which you will need:

• 5 kg frozen fruits,
• 1.5 kg sugar,
• 3 liters of water,
• 100 g raisins.

First, the berries are defrosted at room temperature, then they are transferred to a plastic or enamel container and kneaded well. Pour sugar into it, add water, raisins, mix thoroughly, and seal.

Place in a warm room for 8-10 days. During this period, vigorous fermentation will take place; the contents of the container should be stirred daily.

After the process is completed, the wine is filtered, poured into a clean room, quiet fermentation can be used, for this a water seal is installed. After 1.5 months, the drink is filtered, bottled, and then placed in a dark, cool room.

The process of making homemade wine from cherries is not difficult, the main thing is good, strong fruits, a lot of patience and care. As a result, a fragrant drink is born that is not a shame to serve to guests at any celebration.

About how to properly serve a drink to the table and how to choose an appetizer to go with a certain type of wine.

The harsh climate of our latitudes will not allow the grapes to ripen and open a bottle of homemade cabernet for the holiday. But there is a way out. Is your cherry harvest ripe? Make cherry wine at home with pits simple recipe.

Preparation

A wine drink made from cherries requires strict adherence to safety precautions due to the content of hydrocyanic acid and cyanide in the seeds. To neutralize harmful substances follow cooking instructions.

Choosing berries

First you need to choose the berries. The key to quality is sweet and sour varieties. Cherries for wine do not require washing; you need to carefully sort the berries. Rotten fruit is a fly in the ointment! Choose the largest and darkest specimens. Unripe cherries will prevent the wine from ripening, and damaged seeds will make the drink bitter.

Let's prepare the container

When the berries are prepared, start processing the dishes. Choose glass containers to make it easy to observe the fermentation. At home, you can sterilize jars on the stove or even in the oven, some models dishwashers equipped with a temperature control mode up to 100 degrees.

Dry the treated dishes with a cloth. Wash your hands thoroughly before handling wort.

For reference! Wort is berry juice that is released as a result of fermentation.

Why can't you wash the berries?

As soon as you pick the cherry from the branch, the oxidation process begins and natural yeast begins to form on the skin. If the harvest was harvested in rainy weather, you will have to wash the berries and add a special wine starter or make it yourself.

Try the simplest recipe for making wine without yeast.

How to make homemade wine from cherries with pits: a simple recipe

When the preparatory procedures are completed, we proceed to the most interesting part - how to make wine. They say that the fermentation process depends on the mood and psychological state person. To learn all the basics of cherry winemaking, cook with inspiration and joy.

Ingredients:

• Cherry – 1.5 kg;
• Water – 1.5 liters;
• Sugar – 0.5 kg.

We prepare wine from cherries without removing the pits. But strictly follow the cooking technology so as not to provoke the release of poison.

• The calculated ingredients are placed in a three-liter jar. If you have a giant-sized bottle, then you are enviable. Double the amount of food and you can drink all your relatives and friends with this amount of wine.

In classic films during 19th century Italy, beautiful peasant women pressed grape juice in barns while singing soulful songs. Catch the lyrical mood! Your task is to mash the berries until juice forms, but without damaging the seeds. It is better to do this manually, without technical assistance.

• Transfer the cherry mixture to a jar.

Important! Do not use aluminum or metal utensils for preparing wine!

• Add a glass of granulated sugar, 1.5 liters of water on top and cover with gauze in several layers. You can close it with a plastic lid, but with homemade ventilation: use an awl to make many small holes.
• That's what wort is! Place it in a warm place and limit direct sunlight. The cherry experiment has been suspended, to be continued... in 4 days.
• Glass containers allow you to observe the oxidation process. The next day, the first bubbles and a specific smell of wine will appear at the neck of the jar. Every day the mixture must be stirred with a large wooden or plastic spoon. You can “drown” cherries with clean hands.
• On the 5th day of fermentation, strain the juice through a sieve and squeeze out the remaining pulp. Pour the cherry juice back into the jar along with some of the cherry scraps. Add 100 grams of sugar and stir.
• Now we need special equipment - a water seal. You can buy it in wine stores. It is a small gas outlet tube.

But is it possible to make a water seal at home? Certainly! Place a medical glove with a hole in the thumb over the neck.

• Think of a storage location for the “intoxication” of the cherries. Store wine in the pantry to prevent the sour smell from spreading throughout the apartment. The next day the latex seal will inflate. This means that you are doing everything right. Let the juice ferment for another 5 days.
• On the 6th day, add another 100 grams of sugar. Don't violate correct proportions. In order not to forget the amount of added sugar, you can make notes directly on the jar. Simply place a paper sticker on the side.
• Are you burning with curiosity? Tasting the wort is not only possible, but also necessary. The drink should not be bitter, otherwise strain the juice again and remove the remaining mass with seeds entirely. There's still a week of waiting ahead.
• On the 7th day, filter the drink and remove the remaining seeds. You can prepare a new container for wine or thoroughly wash the old one, since cherry foam remains on the walls of the jar. It is better to use a new glove too.
• Add the last sugar portion, put on a homemade hydraulic device. Leave the wort to ferment on its own for a month. Homemade wine will be ready when the glove is deflated - this is a sign that the yeast has finished its work.
• When fermentation is complete, strain and taste. You can add sugar to your taste or increase the strength percentage with alcohol or vodka.
• The maturation stage is a long process. Only in a month will the wine be finally ready. It is recommended to monitor the formation of sediment every 2 weeks and filter, pouring the wine through a straw with minimal access to oxygen.
• Wine must be stored in an airtight container. At home, you won’t be able to seal a bottle of wine with a wooden stopper like you can in a store. Can be used plastic bottles or glass jars. It is necessary to minimize the contact of wine with air.

The longer you wait, the tastier it will be. Homemade drink can be stored for about 5 years.

Remember that cherry wine that was made at home according to a recipe from Soviet times? Many people kept a jar of such a wonderful drink. Our resourceful grandmothers knew what and how to do. This classic recipe manufacturing, time-tested. This wine will not collapse like the Soviet Union!

Ingredients:

• Cherry – 1 kg;
• Water – 1 l;
• Sugar – 300 g.

You already know how to prepare berries for wine and what dishes to use. The cooking recipe is designed for a three-liter jar, although during the USSR, villagers used huge containers of more than 10 liters.

Place the already crushed cherries, sugar and water in a glass bowl. Immediately put the glove on the neck, piercing one rubber finger with a needle, and leave in a warm place. dark place to start the fermentation process. Gently shake the bottle periodically without removing your gloves. Ripening lasts about a month.

When the glove is deflated, the new wine is ready! To extend the shelf life, add 50 ml of vodka. This method not only increases the strength of the drink, but also prevents bacteria from multiplying.

Note to the owner! I liked the recipe and want to try it in practice, but the berry season is over? Use frozen cherries. Use any cooking method by reviving the berries with a handful of unwashed raisins. This will not affect the taste of the wine, but will only start the natural fermentation process. Now you know how to put wine even on frozen cherries.

Very drunk cherry. Wine recipe with vodka

This recipe is reminiscent of a homemade liqueur. The male version, strong and drunk. This cherry bouquet is suitable for a bachelor party and for a “glass of tea” with a neighbor. At home, you can make cherry wine with vodka using a simple recipe.

Ingredients:

• Cherry – 1 kg;
• Sugar – 300 g;
• Vodka – 0.5 l.

Use a home scale to measure the weight of food. Vodka can be replaced with any high-quality alcohol with an alcohol content of at least 40%.

Prick the cherry with a needle or toothpick. We will place the berries in the jar in layers. Alternate cherries with sugar until the jar is full. Do not compact the berries to the very top, leave a little space.

Advice! It is not necessary to strictly follow the recipe for making a cherry drink with vodka. You can add less sugar, since vodka will destroy the risk of the occurrence and spread of microorganisms.

Pour vodka or cognac into the jar. All berries must be soaked in alcoholic liquid. Leave at room temperature in closed jar. Shake occasionally. After 3 days, the sugar will completely dissolve and you can proceed to the next step.

Note to the owner! Do not delay the process of preparing wine at the first stage. After 40 days of aging, the seeds release a large dose of toxic substances, so remove the pulp earlier. If the seeds are removed, the aging time is extended to two months.

After a month, strain the tincture and sweeten if necessary. The wine is now ready to serve. This liqueur can be stored for about 3 years. Alcohol content – ​​25%.

A few important points

Compliance with the exact recipe does not mean that wine yeast will work. Sometimes wine without the addition of store-bought yeast shows its character and refuses to ferment. Don't give up, there is a way out of this situation.

1. Not ready yet. Wine is like a woman – it takes more time to prepare. Don't wait for the first bubbles to appear within an hour. It takes up to several days for the wort to start fermentation. To solve the problem, let the drink sit for a few more days.
2. Lots of holes. The reason may be depressurization, that is, air gets into the drink. Check if there are any cracks in the jar in which you prepare the wine and if the water seal is tight. Make sure that the glove is always inflated in the first days or there is a risk of preparing wine vinegar. You can secure the glove with an ordinary hair elastic or tape it.
3. The temperature regime is violated. One of the most common reasons. Do not put the wine in a cold cellar; the fermentation temperature of the berries is 10-30 degrees. The opposite situation is also possible. Do not store the wort near gas stove or batteries. Optimal conditions storage - a dark room with a constant temperature. If the conditions have been violated, then wine yeast will help save the drink.
4. Violation of proportions. If you add a little more or a little less sugar, it’s okay. But strong changes quantities can stop the process. Low sugar content prevents the yeast from working, and high sugar content preserves the wine. Taste the drink: sickly sweet - add berries or water, too sour - sweeten it.
5. Cherries turned into puree. Never compact the berries, leave some free space. If the consistency of the cherry drink has become puree, dilute it with water. If necessary, you can add more sugar.
6. Not in the mood. Wild yeast is a tricky product. They can behave unpredictably and stop working at any time. To save the situation, use yeast, which is sold in stores for winemakers. You can also use sourdough starter or a handful of raisins.
7. Fungus. Don't grow penicillin at home! If mold forms, remove the fungi, but I'm afraid the wine cannot be saved. The only thing you can do is learn from your mistakes and maintain constant cleanliness next time.

What if the fermentation process ends after 2 weeks? Don't create problems for yourself and drink a glass of wine. To avoid making mistakes, look wonderful video making wine from cherries with pits.

I hope that you can make cherry wine at home with pits using a simple recipe without much difficulty.