Cherry wine recipe in own juice. Cherry wine at home: a simple recipe with and without pits

The oldest drink that most people love is wine. It goes well with many dishes and is a national attribute in some countries. Pitted cherry wine differs from other drinks with a slight aftertaste of almonds and bitterness. We must not forget that non-compliance with the rules when cooking will make it tasteless and harmful to the body.

Every year a new taste - such is the wine made from cherries with pits

Classic wine recipe

First of all, in order to prepare cherry, and get a delicious drink at home with seeds, you need to study the technology of its manufacture. Start with the selection of berries, they must be ripe, without damage and mold.

Such wine always turns out to be different, because its taste directly depends on the variety of berries. This way you will always get a unique drink. Homemade wine is much tastier and more aromatic than purchased wine and does not contain preservatives and dyes.

To make cherry wine, you will need to prepare:

• 1 kg. ripe berries;
• Granulated sugar - 700 grams;
• 1 liter of pure water.

How to make a drink quickly and easily:

1. Start by making the wort. To do this, the berries are laid out in a fermentation container and crushed until juice appears;
2. Add water and sugar to the container with cherries. Mix thoroughly, cover tightly with a lid and put in the cellar to keep it cool for 7-10 days;
3. The future drink must be stirred every 3 days, and when the bubbling stops, leave the wort for another 5 days;
4. The juice is filtered and left in a glass container for 14 days;
5. After the precipitate falls, the filtration process begins. The strained drink is stored in a cellar or refrigerator for another 10 days, and then bottled.

Important! If the must has a bitter aftertaste, it is recommended to remove the cherry pits before adding the sugar. This will improve the taste of the drink and make it more pleasant.

The shelf life of wine made from cherries, prepared with a stone, is not more than a year. Before serving, it is recommended to cool it to room temperature.

Stunning color and familiar alluring aroma - this is cherry wine!

Vodka wine recipe

Homemade cherry wine has a mild taste and light aroma of ripe berries. The fruits are sorted, the leaves and tails are removed. For this simple recipe you will need:

• 3 kg of ripe cherries;
• Granulated sugar - 500 grams;
• Vodka - 100 ml;
• Pure water - 8 liters.

In order for cherry wine with pits to turn out to be of high quality, it is important to choose proven vodka. This will allow you to get a delicious drink without bitterness.

Cooking:

1. Prepared cherry berries are poured into a container and covered with sugar;
2. Having closed the container with a lid, it is removed for several hours in a warm place so that the sugar dissolves and the berries give juice;
3. Water and vodka are added to the container, then mixed and tightly closed with a lid. The wine is left for 3 weeks to ferment;
4. After the bubbles have stopped appearing, the drink is filtered and bottled;
5. Leave the wine for several days in a cool place - a cellar or refrigerator.

On a note! To make the fermentation process faster, cherry wine is stirred every 2-3 days.

Prepared according to this recipe, the wine is very light, with a pleasant aroma. It is served at the table, pouring into tall glasses.

Wine from frozen berries

Frozen pitted cherries make wine no less tasty than fresh berries. The main thing is that the fruits are slightly dried, and only then frozen. Raisins are used to improve fermentation.

Required ingredients to make wine:

• Frozen cherry fruits - 2.5 kg;
• Pure water - 1.5 liters;
• Granulated sugar - 750 grams;
• Black raisins - 50 grams.

Cooking process:

1. Remove the cherries from the freezer and wait for it to completely defrost;
2. Then, knead the berries with your hands and transfer to an enameled container;
3. Add sugar, water and raisins, close the lid and leave in a warm place for 7 days;
4. After the mixture has stopped fermenting, it is filtered and poured into bottles. Leave until the fermentation process is over;
5. Be sure to install a water seal;
6. After that, the drink is filtered again so that there is no sediment and I pour it into bottles for storage.

On a note! From frozen berries, you can first boil the juice, and only then make homemade wine from it.

Making homemade wine from cherries does not require special skills, even a beginner can handle it. Proper storage will extend the shelf life of the drink, preserve its taste and aroma.

fortified drink recipe

Fortified wine contains no more than 22% alcohol. It is stored for a long time and has an unusual taste. Interestingly, such a drink increases appetite and improves digestion.

Required Ingredients:

• Cherry fruits - 10 liters;
• Clean water - 2 liters;
• Sugar - 2 kg;
• Vodka - 500 ml;
• Wine yeast - 1 sachet.

Interestingly, if you drink a small amount of wine regularly, it helps to reduce the risk of cardiovascular disease, as well as improve memory.

How to make a fortified drink:

1. Cherries are kneaded and poured with water for 24 hours;
2. The future wine is filtered, yeast is added and the liquid is left for 10 days;
3. Carefully drain the wine so that the sediment remains in the container;
4. Add sugar and vodka. Leave to ferment for another 10 days.

A small glass of cherry wine will brighten up a languid evening

Unusual recipe

Previously, for cooking, they used an oak barrel, which, with all the ingredients, was buried in the ground for 3 months. Modern winemakers have come up with a simpler recipe that is prepared at home.

To prepare a delicious and unusual wine you will need:

• Ripe cherry fruits - 1 kg;
• Fresh honey - 0.5 kg;
• Oak bark - 25 grams;
• Glass container.

How to make a drink:

1. The berry is carefully sorted out;
2. Then, layers of cherries are laid out in a glass bottle, watering it with honey and laying oak bark between them;
3. Be sure to put on a rubber glove on the neck, it will tell you how the fermentation process is going;
4. Remove the container in a warm place for 3 months, digging it into a box with sand;
5. After that, filter, squeezing the thick well.

The finished wine is bottled for storage. In a dark and cool place, it can stand no more than 6 years.

Cooking "Vishniac"

Concentrated wine keeps well and can be used to create a drink of any strength. Vishniac has a tart taste, and a rich shade, while it is done quite simply.

To prepare it you will need:

• Ripe cherries - 10 liters;
• Granulated sugar - 4 kg.

Technological process:

1. The berries should be sorted out, but not washed and put in a glass container;
2. Cover the fruits with sugar, close the hole with gauze and leave in the sun for 1 month;
3. After the mixture has fermented, it should be carefully strained, giving all the juice from the berries. And again keep the wine in the sun for at least 3 days;
4. Strain the drink again, pour into a clean container and leave in a dark and warm place for another 2 weeks.

Fragrant, with a tart taste of berries and almonds

Pour the finished drink into bottles. It turns out fragrant, with a tart flavor of berries and almonds. Before serving, it is recommended to dilute it with clean water. The wine prepared according to this recipe will especially appeal to women, as it is easy to drink.

The advice of experts will help you prepare delicious cherry wine, using both a simple recipe and a complex one. Drink preparation rules:

1. It is not recommended to wash the fruits, as they contain natural wild yeast. If the cherry is too dirty and had to be washed, raisins or purchased wine yeast are added for fermentation;
2. Do not use green, as well as rotten berries. They will spoil the taste of the wine and make it bitter;
3. The higher the air temperature in the room where the wine stands, the faster the fermentation process;
4. To get a taste of liquor, experts advise chopping a few cherry seeds, as they are bitter inside;
5. For wine, it is better to take sweet and sweet and sour varieties of cherries so that it turns out to be more pleasant in taste;
6. To give the wine an unusual taste, raisins, sloes, prunes are added to it. You can also add herbs such as mint, wormwood or cinnamon;
7. To get a light shade of the drink - choose more pinkish fruits, to get a dark one - burgundy berries;
8. The pits will give the wine a tart, slightly bitter taste;
9. Cherry, if desired, can be combined with other berries, such as: red currant, raspberry, plum.

Everyone involved in winemaking has their own recipe for homemade wine. They may differ in the method of manufacture, proportions and exposure time. Cherry wine is a drink that will appeal to everyone.

What goes with wine

Proper serving of wine allows you to correctly evaluate the "bouquet" of aromas and its taste. Sweet varieties are ideal for desserts and ice cream, as well as any fruit. Red wine is served with meat and hot dishes. Be sure to wine is recommended to serve a variety of cheeses. As you know, cheese helps to reveal the deep taste of the drink.

Fortified is combined with meat dishes and snacks, such as lard or ham. To vegetables. Prepared in any form, a semi-sweet drink is served.

In ancient times, wine was of high value and was a means of buying goods. It could be exchanged for various metals and products, and in the Roman Empire - for slaves. In the modern world, making homemade wine is an opportunity to get a delicious drink without much difficulty.

Step-by-step recipes for homemade cherry wine with lemon, blackcurrant, chili, herbal infusion and cinnamon on raisins with and without stones

2018-08-20 Julia Kosich

Grade
prescription

2926

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

41 gr.

164 kcal.

Option 1: Classic Homemade Cherry Wine Recipe

Fresh ripe cherries have a very bright berry flavor that cannot be confused or forgotten. That is why compotes, tinctures and wines are made from it. By the way, we will consider the recipes of the latter in this collection. Moreover, we will make homemade wine from cherries from whole berries, both in pure form and with the addition of other ingredients.

Ingredients:

• 3 kg of juicy cherries;
• 1.5 kg of white sugar;
• 5 liters of purified non-chlorinated water;
• 10 grams of acid (lemon);
• 119 grams of raisins (not washed).

Step-by-step recipe for homemade cherry wine

Wash ripe cherries in purified water. Remove branches. Remove the bones with a pin one by one. Pour prepared berries into a bowl.

Add a third of the sugar. Shake gently. Leave for three hours so that the sugar can dissolve in the juice that comes out.

After this time, scald a large bottle with boiling water. Inside move the contents of the pelvis. Introduce unwashed raisins, the second third of sugar and citric acid. Pour five liters of water without chlorine.

Cover with gauze folded in layers and leave for 2-3 days to start active fermentation. During this period of time, a lot of bubbles, a strong foam and a sharp specific smell will appear.

At the next stage, remove the foam and, without touching the sediment, pour the wort through gauze into the second glass bottle. Add the rest of the sugar (500 grams).

Stir the future drink and pull a thin medical glove over the neck. Leave in the same very dark and warm (up to 22-23 degrees) place for further fermentation.

After 20-25 days, strain the wine for the last time, pouring homemade wine from pitted cherries into smaller bottles. Seal as tightly as possible. Leave already cool for another three to four months for the final cessation of the fermentation process.

At the last stage, it is very important to cork the drink in such a way that it does not react with oxygen. To do this, use corks that are suitable in diameter and close the wine tightly, as professional producers do. But it is better to store a fragrant cherry drink in a place up to 16 degrees Celsius and with minimal sunlight.

Option 2: A Quick Homemade Pitted Cherry Wine Recipe

We propose to make quick wine from pitted cherries, slightly reducing the tincture time. The result is a young semi-sweet wine, ideal for meat dishes.

Ingredients:

• 3 kg cherries with pits;
• 1.5 kg of sugar;
• 10-11 grams of citric acid;
• 5 liters of water without chlorine;
• 115 grams of dried unwashed raisins.

How to quickly make homemade cherry wine

Wash whole ripe cherries. Shaking the batch of berries from the water, pour into a large glass bottle. By the way, it needs to be scalded before use.

At the next stage, add a kilogram of sugar, all citric acid and the planned amount of dried raisins.

Shake the contents of the container several times and pour in water that does not contain bleach. Cover with gauze and leave warm for two days.

After this time, strain the wort and pour the resulting liquid into a clean bottle. Pour in the remaining half a kilogram of sugar. Mix. Put on a rubber glove over a straight neck.

Leave homemade cherry wine with pits to ferment for a month, then strain for the last time. Pour into regular wine bottles. Serve after at least a month.

To make the fermentation processes necessary for obtaining wine go faster, leave the must warm at all stages (up to 26 degrees). But after the last blockage, it is recommended to store the drink in a special refrigerator or cellar, the temperature of which is not lower than 10 and not higher than 16 degrees.

Option 3: Cherry wine with lemon at home

We will prepare the next wine with lemon, which will replace granular acid in the recipe. By the way, you can use it in the form of chopped pieces or squeezed juice and grated zest.

Ingredients:

• 1.5 kg of sugar;
• large lemon;
• 3 kg of fresh cherries;
• 121 grams of raisins;
• about 5 liters of non-chlorinated water.

How to cook

Look at ripe and juicy cherries so that rotten berries do not get inside. Throw away the branches. Throw clean fruits into a bowl or basin.

Use a crusher or mortar to “beat” the berries so that they crack. Only then introduce a pound of sugar. Leave warm for a couple of hours.

Then transfer the mixture from this container to a large glass bottle. Throw in unwashed raisins, the second part (500 g) of sugar and non-chlorinated water there. Also add halved or quartered (depending on size) fresh lemon.

Cover the future wort with gauze and leave for a couple of days. As soon as the active phase of fermentation begins, drain the drink into another bottle, squeezing the pomace from the berries and lemon.

Now pull on the neck of a glass bottle with a fragrant liquid inside a glove. Leave in the dark for a month, during which all stages of fermentation will pass and homemade wine from cherries with pits will be ready for the last stage.

So, carefully, it is advisable to pour the drink into bottles with the help of a straw, which are immediately corked and left already in a cool place up to 16 degrees. Keep at least four months before serving.

Want to make a wine with more pronounced bitter undertones? Then replace the usual lemon with an exotic lime, which today can be purchased at any large store for a very reasonable price.

Option 4: Homemade cherry wine with blackcurrant

Another berry that fits perfectly into the recipe for cherry wine is blackcurrant. In addition, using it, you do not have to add citric acid.

Ingredients:

• kilogram of blackcurrant;
• two kilograms of pitted cherries;
• one and a half kilograms of sugar;
• five liters of non-chlorinated water;
• 10-12 grams of citric granular acid;
• 110-120 grams of raisins.

Step by step recipe

Leave the frozen cherries in the basin overnight so that they can completely thaw. The next morning, pour thoroughly washed blackcurrants inside. Pour also a pound of sugar.

After two hours, carefully pour the contents of the basin into a ten-liter bottle scalded with boiling water. In addition, add another pound of sugar, unwashed raisins, all non-chlorinated water and citric acid.

Covering the neck with gauze, forget about the wort for three days, after which strain and squeeze the cake into the resulting mixture. Add the remainder of the white sugar. Mix. Put on a thin rubber glove.

Put homemade cherry wine in the dark and cool, where it should stand for about a month. At the next stage, with the utmost care, pour the drink without sediment into clean bottles, which are corked and returned to the same storage location.

Infuse the wine for another three to four months, after which it is permissible to serve it with meat dishes or desserts.

Before adding blackcurrant, be sure to taste it. If it is sufficiently acidic, it is permissible to exclude or significantly reduce the introduction of citric acid. As for the raisins, they should not be washed, as is the case with the preparation of other homemade wines.

Option 5: Homemade Cherry Chili Wine

The next wine is probably unknown to you. However, it "has the right to life." Especially if you like unusual drinks with extravagant taste.

Ingredients:

• three small chili pods (2 g each);
• three kilograms of peeled cherries;
• five liters of mineral (without gas) water;
• 10 grams of granular acid;
• one and a half kilograms of sugar;
• 130 grams of unwashed dry raisins.

How to cook

Transfer the processed and peeled cherries from twigs and pits to a large enameled basin. Pour half a kilo of white sugar.

After two hours, move the infused berries, together with the resulting juice, into a ten-liter glass bottle.

Inside, introduce citric acid, dry raisins, a second pound of sugar and five liters of mineral water (dining room).

Cover the mixture with gauze. Put in heat. After three days, strain the wort and squeeze out the cherry pomace.

Return the drink to a clean bottle, where to add the last pound of sugar. Stir homemade wine from pitted cherries in a circular motion and put a thin glove on the throat of the container.

When another three to four months pass and the active phase of fermentation ends, drain the drink from a large container for the last time, leaving sediment at the bottom in liter bottles, where before that it is necessary to put a washed small chili pod.

Cork the wine tightly with corks and leave it in a relatively cold (12-14 degrees) place for another three to four months.

After the last designated time, be sure to taste the wine for spiciness. If it has already been sufficiently infused, it is better to remove the chili so that in the end the drink does not come out too saturated. Therefore, it is not recommended to cut the pod itself.

Option 6: Homemade cherry wine with cinnamon

Ingredients:

• five liters of mineral or purified water;
• three kilograms of fresh cherries with pits;
• ten grams of citric acid;
• one and a half kilograms of sugar;
• 135 grams of dried raisins;

two cinnamon sticks.

Step by step recipe

Throw a whole and thoroughly washed cherry into a clean enameled basin. Press down lightly to release some of the juice. Cover with a layer of sugar (500 grams).

When two hours have passed, move the berries with the resulting liquid into a scalded ten-liter bottle. Also introduce another pound of sugar, raisins, citric acid, all the planned water and a couple of cinnamon sticks.

Cover with gauze. Leave for active fermentation for three days. Then carefully remove the sticks, and squeeze the rest of the ingredients. Strain the wort itself and return to the container. Lay cinnamon sticks.

Put on a rubber (very thin) glove on the neck. Put in the dark and cool. After another four months, strain homemade wine from cherries with pits for the last time, and remove the cinnamon.

Now pour the drink into bottles, cork tightly and leave at a temperature not higher than 16 degrees.

Depending on the condition of the stick and your love of cinnamon, increase or decrease the amount of time it is in the drink. If you want to achieve a light shade, remove this spice along with raisins and cherries. The longer the stick is in the drink, the more intense the cinnamon flavor will be.

Option 7: Homemade cherry wine with herbal tincture

In the last wine after the last filtering, we suggest adding a little herbal tincture. This will slightly increase the degree of the drink, but, most importantly, provide an amazing aroma.

Ingredients:

• one and a half kilograms of white sugar;
• 180 grams of herbal tincture;
• three kilograms of juicy fresh cherries;
• five liters of mineral water without gas;
• 150 grams of dry raisins;
• 9-11 grams of citric acid.

How to cook

Wash all three kilograms of cherries, process (remove seeds) and transfer to a wide container with high sides.

Pour a third of the planned volume of sugar on top, shake gently and leave on the kitchen table for a couple (2-3) hours.

Then, together with raisins, acid, mineral non-carbonated water, half a kilogram of sugar, move the berries with juice into a ten-liter bottle.

Cover with a piece of gauze, leave for two to three days. Then pour the wort through a couple of layers of gauze, and squeeze the cherries and raisins and discard.

Return the drink to the glass container, where to pour the rest of the sugar through the funnel. Stir and put in a dark place, pulling a rubber glove over the neck.

Three months later, pour half-finished homemade cherry wine through a narrow tube into liter bottles, where add the same amount of herbal tincture (30 ml each).

Cork the drink with corks and let it brew for another three to four months. Serve cold.

What kind of tincture to use is up to your culinary choice. However, when choosing herbs, try to choose a mixture that suits the taste of cherries. After all, it is important for us to complement the main taste of berry wine, and not spoil it.

Homemade cherry wine with a rich color, unique aroma and slightly tart bitter taste will certainly not leave indifferent true connoisseurs of divine nectar. The result is a wonderful drink. He is very light. As you know, the main product for making wine is grapes. But wine, which is not inferior in quality and taste data, is quite possible to prepare from other berries or fruits. Cherry takes an honorable second place.

Cherry juice is subject to rapid fermentation and easily acquires a light shade. The technology of making fruit-based wine is no different from that of grape wine. But there is one very important nuance. The recipe for grape wine does not require additional components, but if you take a recipe for fruits and berries, then only their juice will not be enough. This is explained by the optimal content of acid in grapes. Whereas cherries have an excess acid content 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 roams

Everyone knows that fruit juices start to ferment after a while. During fermentation, a specific smell is exuded. This process was not understood for a long time, 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 effect of fermentation 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.

A further process should not be allowed when it turns into acetic. In conditions of complete absence of oxygen, wine yeast can suffocate. The must ferments with difficulty. The result is a low quality wine. Therefore, during the fermentation process, the lid should be left slightly ajar. This method will ensure that there is little oxygen in the wort. Under such conditions, the action of yeast increases.

Product Yield Calculation

The product yield is calculated as follows. From 100% of the initial volume of raw materials, an average of 60% of the must is obtained. 80% of wine comes out of 100% must. Everything else goes away due to the pulp and sediment. It is advised not to make a small proportion. The more must, the better the wine's fermentation performance and the lower the risk of oxidation. For the minimum proportion, it is customary to take 10 liters of wine. But it is better to take a full serving for a 20 liter output. The optimal offer is an output of 40 - 45 liters.

• For cherry wine, ordinary cherries (non-hybrid) are most suitable. Berries are used ripe and washed. Cherries that have reached overripe, spoiled by pests, it would be better not to use, as they can adversely affect the taste of the final product. Picking berries is best in dry weather. If you picked the cherries the day before you started making wine, place them in the refrigerator or in a cool place. If you have kept the berries for more than 3 days, they become unsuitable for winemaking.
• If the wine has stood for two days, but the fermentation process is not observed or slowed down, then adding a small amount of dark raisins will help you in this case. At the end of cooking, you will have to strain it along with the sediment. But fermentation will go faster, your work will not be in vain, and there will be no harm from this.
• It happens that you want to make not cherry wine, but assorted. In this case, it is possible to add currants, plums or raspberries to the berries. The wine will not be spoiled at the exit. It will acquire its own unique taste. The main thing is that the number of cherries is between 60 - 70% of your mixture.

Preparing the cherry base

There is more than one recipe for making wine based on cherries. In order to get an excellent quality cherry wine, regardless of the recipe used, pay more attention to the technology of making cherry juice, which will become the basis of the future wine.

Carefully sort the cherries and knock out the seeds from it. You may or may not take them out. There are recipes in which cherries are used directly with them. This is what lovers of almond taste of wine do. It is whole berries that can cause a similar effect.

Most recipes say that cherries do not need to be washed when making wine. But you can wash it if you want. Mash the fruits and fill with clean water. The best option would be water bought in a store. The resulting juice from the cherry will give the wine a sour taste. After a day, the mixture is carefully squeezed out.

Classic cherry wine recipe

He is old enough. It was also used in Soviet times, as 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 of sugar.

Preparation of fruits is carried out in accordance with the methods described above: removal of stones, kneading. Dilution with water and spin. Next, the resulting liquid is poured into a bottle. A rubber glove is put on his neck. A few days later, the fermentation process begins. It lasts approximately 1 month. During this time, the bottle should be kept warm. When you notice that your apothecary glove over the neck has deflated significantly, and there are no more signs of fermentation, you can try the resulting cherry wine. If you want to keep it for a long time, it is advised to add 500 gr. to the contents. strong alcohol. In its role can be 40% alcohol or high quality vodka. Undoubtedly, in this case you will add strength to your drink, but you will eliminate the undesirable development of microorganisms.

Cherry fortified wine

This recipe is different from the previous one. The fortress is gained instantly, right during cooking. Therefore, this cherry wine has a completely different taste.

To make this type of wine you will need:

• one 10 liter bucket of cherries;
• 2 liters of water;
• 2 kg of granulated sugar;
• half a liter of vodka or 40% alcohol;
• 1 sachet of wine yeast.

Pre-prepare the cherries as the above recipe says. Wine yeast is poured into the resulting liquid in the proportion indicated on the sachet. After 10 days, the liquid is poured into a bottle. In this case, the sediment does not need to be poured. Perform overflow through a rubber tube. Now vodka or alcohol is poured into the contents, and sugar is added. After that, let the resulting content brew for another 10 days. After the expiration of the established period, the resulting wine is subject to filtration. It should be poured into sterilized glass bottles. Wine is stored in a cool place.

Making a drink "Vishniac"

This recipe is just wonderful. When released, the wine is concentrated. In terms of taste, it is similar to liqueur. It should be noted that during its preparation, the bones from the cherries are not pulled out.

For cooking you will need:

• one 10 liter bucket of cherries;
• 4 kg of granulated sugar.

The berries are not washed when preparing this drink. They should be put in a glass container and covered with sugar. Then tie the neck of the container with gauze. 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 is subject to filtering. The berries are crushed and squeezed. The resulting juice from the berries is added to the liquid, which is aged for 3 days on the same windowsill. Cover the neck with gauze. After that, the wine is again thoroughly filtered and placed not on the window, but in a warm place. The wine gives off a fragrant aroma. If it seems too concentrated to you, you can dilute it with clean cold boiled water.

Frozen Cherry Wine

When making wine from frostbitten berries, either a classic recipe or a fortified recipe is used. When using the first recipe, add some unwashed dark raisins or wine yeast to the juice that will ferment. The rest of the composition of the wine will be similar to the previous wines. Undoubtedly, you can add a certain amount of sugar, but it all depends on personal taste preferences, and on what kind of wine you want to get when you leave, dry dessert or table wine.

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 to the amount you can add another 500 gr. taste;
• one handful of dark raisins.

Cherries are defrosted and turned into puree. The bones are knocked out in advance or are not damaged during kneading. Raisins are added. Pour the boiled tepid water over the cherries and let the resulting mixture brew for two days. After that, the resulting liquid is filtered, squeezed out and granulated sugar is added to it.

It should be noted that there are quite a lot of ways to get wine from cherries. For the most part, the above recipes are taken as the basis. The difference is the amount of products used. The main thing here is the amount of granulated sugar.

Cherry is a popular favorite. The Japanese celebrate every year during its flowering. We, unfortunately, do not have such a holiday, in our area it is simply customary to plant it under the windows of houses from the side of the street. So she is always in sight, pleases with her delicate pink-white beauty and the owner, and neighbors, and passers-by.

However, cherry gives not only charming fragrant flowers to the person who grew it on his site - her main gift will be heavy dark red berries on long legs, poured with scarlet juice. Not every berry can be compared with cherries in terms of the variety of uses of its fruits, they are tasty both immediately from the branch, and when dried, and in jam or compote. Separately, I would like to mention homemade cherry wine.

Cherry wine

It is easy to make wine from cherry berries at home. Anyone who wants to taste the sour-sweet red drink will cope with this task.

Recipe for homemade cherry wine:

• 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 pits. They give the drink a special taste.

1. Do not harvest cherries immediately after rain. Wild yeast on the surface of the skin of the fruit is washed away by rain. Their number will be restored in a day.

2. Carefully sort out the cherry. Do not wash if it is not dirty. In the event that the berries are contaminated, rinse them with running cold water. In this case, it will be necessary to add 2 handfuls of unwashed raisins when preparing the wort. better than dark.

3. We transfer the berries to a spacious enameled pan and knead them thoroughly. The smaller the better. Pour sugar, pour water. Mix everything thoroughly and put 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 “replays” and active fermentation is over, strain it through a sparse cloth. Squeeze out the pulp.

5. Pour the juice into glass jars or bolons. The container must be two-thirds full. This is a mandatory rule in the preparation of all types of wine. If the berry was washed, add raisins. Put a water seal on the container. Now it's not juice, but wort. Put it on fermentation in a fairly warm place - 22 or 24 degrees, not lower.

The type of water seal is not important. The main condition is that air should not penetrate to the wort. If you do not have a complex water seal - it does not matter, an ordinary medical rubber glove will do. During fermentation, it is filled with carbon dioxide and rises above the jar. As soon as she droops helplessly, the wine is ready.

6. Drain the drink from the sediment. Strain. Pack up and send to the cellar for storage.

If you are going to store wine for a long time, it is better to pasteurize it. The aroma and enchanting taste will be preserved, and the shelf life will increase significantly.

A simple recipe at home

Recipe: cherries - 1 bucket, sugar - half a bucket.

1. Pick berries in good weather. Go through.

2. Put the cherries and sugar in layers in a large enameled pan. Cover the pan with a lid and leave for slow fermentation in the cellar. The process of extracting juice and melting sugar in it occurs gradually. Due to the low temperature, acidification does not occur, and besides, sugar is an excellent preservative.

3. When the sugar dissolves, squeeze the cherries. Strain the wine and package.

It must be stored in the cellar. The drink can be consumed immediately, or it can be left to ripen.

Many winemakers prefer to make wine from the juice of cherries rather than directly from the berries. But to make juice, in our case, you need to choose the seeds or squeeze the juice by hand without damaging the shells. The seed has a bitter shell. The bitter taste quickly turns into juice. Wine can turn out with bitterness. The berry does not need to be washed if it is 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 the fermentation tanks.

3. We install a water seal and carefully monitor the fermentation process.

4. As soon as fermentation is over, drain the wine from the sediment and strain.

5. Pack the drink and put it in the cellar for ripening.

From frozen berries

Wine made from homemade frozen cherries also works well. By nature, the berry is already very good, and freezing does not affect its taste and aroma.

Before being placed in the refrigerator, every berry is washed, dried, and then sent for freezing. For this reason, it is necessary to use unwashed raisins. It replaces yeast.

Recipe: cherry - 5 kg, water - 3 liters, sugar - 1.5 kg. raisins - 100 gr.

1. Berries must be removed from the refrigerator. Place in a large bowl and leave to thaw completely at room temperature.

2. Mash the cherries. Transfer to an enamel bowl. Mix with sugar, add water and raisins, cover the pan with a lid.

3. Put the pan in a warm place. Active fermentation lasts about a week. After its completion, strain the juice, squeeze the pulp.

4. Pour it into jars or bottles for fermentation. Containers are filled no more than two-thirds of the volume.

5. Install a water seal and watch the process carefully. Once fermentation is complete, drain

Cherry wine water seal

drink from the sediment. Pack and send for storage and ripening in the cellar.

From frozen berries, you can make juice and make wine from it. The classic recipe is ideal for this: juice - 5 liters, water - 5 liters, sugar 1.5 or 2 kg. unwashed raisins - a handful.

Cherry wine at home is wonderful. Densely colored, with a rich aroma and taste. It retains all the charm of a fresh berry. In addition, it is necessary to remember that to the huge list of useful substances it is necessary to add the ability, characteristic of dark-colored fruits, to improve the process of hematopoiesis. In this capacity, cherry wines are not inferior to red grapes.

Homemade cherry wine is especially valuable because it contains only natural products. It is often prepared even without yeast, not to mention preservatives, flavorings and dyes, and therefore you can be completely sure of its safety and benefits for the body.

Cherry wine - a drink, bouquet, aroma and delightful ruby ​​​​color which will conquer you immediately. This natural and affordable alcohol in our climate is no worse than the popular grape wine, and maybe even more interesting.

cooking secrets

1. Raw material

Cherry wine is best made from simple cherries (not hybrids). Berries for him need to use clean and ripe. It is better not to take overripe berries damaged by diseases or pests, as they can spoil the final product.

Harvest fruits only in dry weather. If you picked the berries on the eve of making wine, then store them only in the refrigerator (any cool place). But if they lie like this for more than three days, then you should know that these fruits are no longer suitable for winemaking.

Attention! If you want to make not pure cherry wine, but assorted cherries, don't be afraid to experiment. You can safely add currants, plums, raspberries, etc. to cherry berries. This will only give the drink a unique zest. The main thing is that the cherry in the fruit mixture is at least 50-70%.

In addition to the components indicated in the recipes, you can add spices to the drink - cinnamon, cloves, etc.

1. Technology

To get an excellent cherry wine, regardless of the nuances of the recipe, you should firmly master the main stages of its production:

1. Cherries need to be sorted out and the bones removed. You may or may not delete them. There are recipes that do just that. But this is only if you like the almond flavor that will undoubtedly be present in the wine if whole berries are used.
2. Washed berries (in most recipes, cherries are not washed) must be mashed and poured with clean water (preferably purchased in a store). Pure cherry juice will make the wine sour, as the berries are full of acids, but there are very few sugars.
3. After 24 hours, the mixture must be thoroughly squeezed out. The resulting liquid will be the basis of your wine.

1. wine output

Calculating how much wine you get in the end is not difficult. The final product will be approximately 60% (slightly more than half) of the original volume of the entire mixture (berries, sugar, water, etc.). That is, from 10 liters of raw materials you will get about 6 liters of pure wine. Accordingly, with an increase in the volume of ingredients, the yield of wine also increases.

There are many variants of wine, where the basis is cherry berries. Below we have described for you a few recipes, the most simple and successful.

cherry wine recipe

This version of wine has existed for a long time, but it gained particular popularity during the Soviet Union, when grapes were not yet grown in vegetable gardens, but the branches of garden trees were bursting with ripe sweet and sour cherries.

For cooking you need:

• water - 1 bucket with a volume of 10 liters;
• sugar - 3 kilograms.

It is not necessary to wash the cherries, otherwise fermentation may not start!

How to cook:

• The preparation of berries should be carried out according to the general technology: remove the seeds, mash, pour warm water.
• Next, add 1 kg of sugar to the resulting liquid, stir and tie the neck of the container with a piece of gauze. Leave warm for 4 days. During this time, fermentation should begin - a hiss, a sour smell, and foam will appear.

Advice! If your wine has stood for 1-2 days, but the fermentation process has not begun or is extremely weak, add a handful of unwashed raisins to the liquid. At the end of cooking, you simply strain it along with the rest of the sediment you do not need. However, fermentation will be much more active and the wine will not suffer.

• We filter the mass, squeeze the cake, dissolve another 1 kilo of sugar in the collected liquid.

• Pour the wort into a voluminous bottle and put a rubber glove on its neck (which can be easily and inexpensively purchased at a pharmacy) or install a water seal. Put the mash in heat.
• On the 5th day, add the rest of the sugar. To do this, pour a liter of wort from the bottle, dissolve sugar in it and pour the mixture back into the bottle.
• Fermentation will last about a month. Sometimes the process is delayed up to 50 days. However, if by this time the wort is still fermenting, it will have to be separated from the sediment, poured into a new container and left to ferment.
• When the glove decisively deflates / water seal - gurgle (without a single sign of the continuation of the fermentation process), the young wine from the cherry merges from the sediment. At this stage, it can be sweetened or fixed.

Strong alcohol (40% alcohol, brandy, cognac or good vodka) greatly extends the shelf life of the wine, but makes it a little tougher. You need to add it at the rate of 20-150 ml per liter of wine.

• After that, young wine from cherry berries is poured into vessels, corked and left to mature for six months or a year. If at the same time a sediment is formed above 2 cm, the wine is poured into a new container (through a siphon or tube), trying not to touch the sediment.

cherry fortified wine recipe

In this recipe, unlike the previous one, the strength of the wine is acquired immediately, during the preparation process, therefore its taste will be somewhat different.

For cooking you need:

• cherry berries - 1 bucket with a volume of 10 liters;
• water - 2 liters;
• sugar - 2 kilograms;
• 40% alcohol or vodka - 0.5 liters;
• wine yeast - 1 sachet.

How to cook:

• Prepare the cherry: chop, fill with water, after a day - squeeze.
• Wine yeast must be added to the resulting liquid in the amount in which it is indicated on their packaging (based on the volume of the resulting wort). Close the juice container, install a water seal on top.
• After waiting 10-15 days (until the juice ferments), it is necessary to pour the wort into a clean container so as not to disturb the sediment at the bottom. This is easy to do with a thin rubber tube (you can use a pharmacy dropper).
• Now alcohol (vodka) is poured into the drink and sugar is added. After that, the wait should last approximately another 10 days.
• The resulting fortified cherry wine must be filtered and bottled in sterile glass bottles. Leave it to ripen for at least 2-3 months in a cool place.

Frozen Cherry Wine

The drink can be prepared according to any of the above recipes. However, in the case of using the classic recipe (without yeast), it is necessary to add a large handful of unwashed dark raisins (or wine yeast) to the liquid intended for fermentation (wort). In other components, the composition of the wine will be identical.

Those who find it difficult to change recipes, catch a separate recipe:

Composition of components:

• frozen cherries - 5 liters;
• water - 5 liters;
• sugar - 1.5 kilograms + 0.1 - 0.5 kg (optional);
• dark raisins - 1 handful.

Prepare like this:

• Defrost cherries, grind into puree. Either remove the bones from the berries in advance, or try not to damage them during the grinding process.
• Add raisins.
• For a day or two, pour the berries with slightly warm, pre-boiled water.
• Strain, squeeze the cake, add sugar to the liquid. Leave in a warm place to ferment.
• After 2-3 weeks, when the fermentation is completed, carefully, without affecting the sediment, pour the wine into sterile bottles.

Vishniac

This is a special recipe, the end result of which will be a great concentrated wine that takes its place somewhere near the liquor. This, by the way, is one of their recipes for wine made from pitted cherries.

For cooking you need:

• cherry - 1 bucket with a volume of 10 liters;
• sugar - 4 kilograms.

How to cook:

• Berries in this recipe do not need to be washed! They are covered with sugar in a glass container, tied with a piece of gauze around the neck and placed on the windowsill on the sunny side of the house directly under the sun's rays, so that the sun does all the work for you.
• After 30-40 days, the resulting mixture must be filtered, the berries wiped and squeezed (into a common liquid).
• Keep all this for 3 days on the same sunny windowsill (with gauze on the neck), then thoroughly strain and put the wine to “reach” in a warm place, but not on the window for 10-15 days.

The wine turns out fragrant and fragrant, but if it seems extremely concentrated to you, do not despair, just dilute it with slightly clean boiled (and cooled) water.

There are many other ways to make cherry flavored wine, but they are mostly modifications of the recipes above. By the way, other very interesting wines are prepared according to a similar scheme, for example -, or.