The easiest recipe for cherry wine. How to make wine from frozen cherries at home

Despite the fact that now the range of alcoholic products is large, homemade wine is in great demand. Especially if it's made from the best varieties fruits and berries.

On a par with grape wine winemakers also prepare cherry. This thick dark red wine has an unusual aroma and refined taste. But in order for it to turn out just like that, you need to follow all the rules of winemaking.

From cherries, you can prepare both dry and semi-sweet wines, as well as dessert ones.

Subtleties of cooking

• The quality of wine directly depends on what berries were used for its preparation. For cherry wine, it is best to take dark-colored cherries of more acidic varieties. Good wine obtained from cherries with black fruits. From cherry varieties Vladimirskaya, Consumer goods, Shubinka, the wine will have a densely colored color. From the Polevka or Lyubskaya variety, wine is not obtained with such rich color, but with a more original smell and aroma.
• Cherry wines do not require much aging. They light up well. They can be consumed already in the year of manufacture.
• Cherries should be ripe, without wormholes. You can take overripe berries, the main thing is that they are not moldy and rotten.
• In no case should they be washed, so as not to wash off wild yeast that are on the surface of the berries. For the same reason, you should not use berries picked after heavy rain to make wine, as it washes away yeast as well. Sourdough from such berries does not ferment well, and the wine can become moldy.
• It is better to harvest cherries in dry weather and start making wine on that day.
• Bones from cherries are not removed, since during fermentation they themselves are separated from the pulp and can be easily removed during the straining process. And also wine from cherries with pits has its advantages. This wine is more tart and aromatic.
• The strength of the wine depends on the amount of sugar, because it is from it that alcohol is obtained during fermentation.
• Wine ferments best with pure yeast cultures. If the pulp ferments well, then the leaven can be omitted. However, it is better to prepare it in advance. It is made 10 days before picking cherries and starting to make wine.
• To make a starter, knead two glasses of unwashed berries (grapes, strawberries, raspberries), place in a bottle. Add 100 g of sugar and 250 ml of boiled water. Everything is shaken well, corked with a cotton plug and put in a dark, warm place for several days. After 4 days, the berry mass will ferment. It is filtered and added to the future wine. To obtain dessert wine, for 10 liters of wort take 300 g of sourdough. If you want to get semi-sweet or dry wine, leaven put 100 ml less.
• Cherry is a sour berry. To reduce its natural acidity, the juice is diluted with water. Add enough water to make the juice pleasant to drink. The amount of water also depends on the type of cherry. For example, for 10 liters of juice from Lyubskaya cherries, 3.7 kg of sugar and 3.8 liters of water are required. And water is not added to the juice from the Samsonovka cherry at all, and 2.2 kg of sugar is put. As a result, the strength of the wine is 14-16 °.
• After fermentation, the wine is clarified to remove the remaining pulp, as well as yeast and bacteria. The wine is drained, leaving a sediment, about 3 days after the end of fermentation. The wine is defended for 1-1.5 months, and then re-removed from the sediment. During this period, you can add a little more sugar to the wine: 150 g per liter.
• The separation of wine from sediment is a prerequisite for obtaining quality products. Therefore, the wine must be periodically poured from one container to another, using a thin rubber hose.
• So that wine, especially weakly fortified, does not turn sour, it is pasteurized. To do this, wine bottles are corked, tied with twine, placed in a tall pot of water. Heat to 60° for 15 minutes. Then the wine is slowly cooled.
• There is hot bottling of wine. The wine is poured into a saucepan, heated to 60 °. Bottled after 2 minutes. Cork.

Cherry wine: the first recipe

Ingredients:

• cherry - 3 kg;
• water - 4 l;
• sugar - 1.5 kg.

Cooking method

• Sort unwashed cherries, remove spoiled berries. Pour into a barrel or container with a wide mouth.
• Mash the berries with your hands as thoroughly as possible. Pour a pound of sugar and pour warm water. Stir until the sugar is completely dissolved.
• Cover the container with a clean cloth and place in a warm place. After a few hours, fermentation will begin and a “cap” of foam will appear. It needs to be stirred several times a day.
• After about 4 days, separate the pulp from the must and put it under a press to drain the remaining juice. Pour the strained wort into a bottle. Add another pound of sugar and mix thoroughly, shaking the bottle vigorously. There should be enough room in the bowl for the foam that will appear during fermentation. Close the container with the future wine with a stopper with a drain tube, the end of which is lowered into a jar of water. Put the bottle in a warm place for another 4-5 days for further fermentation.
• Then pour the wort into a clean bottle, add another 250 g of sugar and mix thoroughly. Put the remaining sugar after 4 days.
• When the wine has almost stopped fermenting (this will be seen by the absence of bubbles carbon dioxide in a jar of water), pour it carefully into another container using a rubber tube.
• Let the wine stand a little and pour into bottles. Seal well with stoppers. Put in a dark cool place to brighten. When sediment appears at the bottom of the bottles, pour the wine into a clean container and leave it for further settling. The first time is poured after 15-20 days, then this can be done less frequently.
• When the wine becomes clear, carefully pour it into clean, dry bottles and cork. Store in cool place.

Cherry wine: recipe two

Ingredients:

• cherry - 10 kg;
• sugar - 5 kg;
• raspberries - 1 plate;
• water - 6 l.

Cooking method

• Sort unwashed cherries, remove spoiled berries. Fold in large saucepan or a barrel. Add unwashed raspberries.
• Pour 1 kg of sugar. Stir, cover with gauze and leave in a warm place for a day.
• The next day, pour water into the cherry mass and mix again. Repeat this procedure for two more days, each time adding a kilogram of sugar.
• Throughout these days, stir the cherry mixture with your hands while crushing the cherries to separate the pits from the pulp. You will see how the mass will ferment well, being covered with a plentiful cap of foam from above.
• After 5-6 days, the pulp of the berries will separate from the seeds and rise to the surface, and the bones will be at the bottom.
• Strain the pulp through a sieve into another container. Squeeze out the thick mass well on the press or with a cloth bag. Combine the remaining juice with the rest of the wort. If the cherries were very sour, you can add another 2-3 liters of water. Discard the bones and thick mass.
• Pour all the wort into a twenty-liter bottle, filling only 2/3 of the volume with wort, and put on the shutter. You can close the bottle with a stopper with a drain tube, the end of which is lowered into a jar of water. This must be done so that the carbon dioxide that will be released during the fermentation process goes out through the tube, and oxygen does not get inside, which can turn the wine into vinegar.
• Put the bottle in a warm place, as in the cool fermentation practically does not occur. At a temperature of about 25° violent fermentation lasts for 15 days (sometimes up to 30 days). Gradually it will subside.
• When carbon dioxide practically ceases to be released (you will notice this by single air bubbles in a jar of water), the remaining pulp will begin to settle to the bottom of the container.
• After about 1-1.5 months, the wine will need to be filtered and poured into another bottle. To do this, use a rubber hose. Pour out the sediment that remains at the bottom.
• After a month, pour the wine a second time. Taste it. Sweeten if needed. So that the wine does not peroxide, it is recommended to add a little alcohol or good vodka to it.
• Pour the wine into bottles, cork and grind.

Cherry wine: a simple recipe

Ingredients:

• cherry - 10 kg;
• sugar - 5 kg.

Cooking method

• Sort unwashed cherries, removing all bad berries. Without removing the seeds, put it in a suitable container, pouring sugar in layers. Close the lid and place in a cool place.
• Due to the large amount of sugar, the fermentation process will take place gradually and the berries will not peroxide.
• Stir occasionally to make the sugar dissolve faster. Then squeeze the berries.
• Strain the must through several layers of gauze.
• Bottle up. Such wine is stored in the cellar or in the refrigerator.

Frozen Cherry Wine

Ingredients:

• cherry - 5 kg;
• sugar - 1.5 kg;
• water - 3 l;
• raisins - 100 g.

Cooking method

• Place the frozen cherries in a saucepan and defrost room temperature.
• Thoroughly crush the berries with your hands. Put sugar and pour water. Add unwashed raisins. Stir.
• Close the pot with a lid and place in a warm place to ferment.
• Due to active fermentation, the berries will be covered with a cap of foam. Stir the berry mass periodically so that the sugar is completely dissolved.
• After about 7-10 days, when active fermentation stops, squeeze out the pulp, and strain the juice and pour it into a bottle, filling it by 2/3 of the volume, so that there is room for the foam caused by fermentation. Close the container with a lid or stopper with a drain tube, the end of which is immersed in a jar of water. This must be done so that the carbon dioxide released by the must does not turn the wine into vinegar.
• When fermentation stops, carefully pour the wine into another bottle and discard the sediment. After a while, pour the wine again.
• Pour into bottles, cork and store in a cool place.

Note to the owner

So that the wine does not turn into vinegar during aging, it should not come into contact with air. To do this, they make corks or lids with a water seal. If you don't have them, use a regular rubber glove, which you can buy at a hardware store or drugstore.

Put it on the neck of the bottle or jar, secure. The carbon dioxide that will be released from the wort during fermentation will fill the glove and inflate it. This will indicate that the fermentation process is still in full swing. To prevent the glove from bursting from excessive pressure, make a hole in it with a needle. Carbon dioxide will easily escape to the outside, but air will not be able to get inside.

As soon as the glove sags, then the fermentation has stopped and the wine is ready. It remains only to pour it into another container, filter, clarify and let it stand.

Wine is stored in a horizontal position so that the cork is immersed in it. This method will prevent air from entering the bottle and affecting the quality of the wine.

The optimum room temperature should be around 8°.

A well-aged wine should be a beautiful red color and completely clear.

When bottling, the sediment is left at the bottom of the bottle along with the rest of the wine.

There are quite a few recipes house wine from cherry. For their implementation, it is recommended to use "pure" varieties of berries, and not hybrids. They should be juicy ripe and preferably dark in color.

Another important point- fruits stored in the refrigerator after harvest for more than three days are considered unsuitable for cooking delicious drink at home.

Wine recipe for beginners

To create an amazing alcoholic drink, you will need minimum set products.

Ingredients:

• 1 kg of ripe cherries;
• 500 g refined sugar;
• 1 l drinking water.

The main stages of preparation:

• We put unwashed, but peeled berries from the leaves in an oak barrel for fermentation. Squeeze the juice from the cherries and fill the resulting slurry with filtered water. It is important to maintain equal proportions.

• Gradually add sugar and mix everything thoroughly with a wooden spoon. After that, tightly cover the barrel with a lid and leave it in a cool dark place.

• Mix thoroughly every 3 days. Otherwise, it will absorb excess oxygen, and the homemade drink will be spoiled.
• After graduation active fermentation leave the resulting mass alone for 5 days. During this time, the berry thick will rise and will need to be removed with a slotted spoon or kitchen sieve.

• The remaining juice is poured into a glass container and left to ferment again under a water seal for 7-10 days.

• The specified time should be enough for the future wine to stop foaming, and a pale sediment appears at the bottom of the can. This is a sign that it is time to filter the drink.
• To do this, carefully pour the juice into a clean and dry jar (glass) using a thin tube. It is very important not to touch the thick at the very bottom.

• The remaining mass is again left to reach in a secluded place for another 2 weeks.

Homemade cherry wine is poured into wine bottles and close with stoppers. You can store the drink at home, according to the recipe, for no more than 14 months. And for the first time it is recommended to serve it to the table at room temperature at least after 45 days.

Fortified wine from ripe berries

In order to prepare cherry alcohol, you need to take only ripe berries.

Ingredients:

• 500 ml ethyl alcohol;
• 7 kg ripe cherries;
• 2 kg of granulated sugar;
• 2 liters of drinking water;
• 2/3 st. wine yeast.

The main stages of preparation:

1. With cherries, we take out the seeds, remove the stalks and throw out the rotten fruits. At the same time, wash them under running water Not recommended.
2. Pour the berries into a deep saucepan and fill them with filtered water for 2-3 hours. If this is not done, then in the future it will be much more difficult to separate the wort.
3. At the bottom of the fermentation tank we line a piece of natural fabric. Pour the prepared berry mass there. We fill everything with 2 liters of filtered water.
4. Using a pusher for mashed potatoes, “grind” the fruits until a slurry is formed. It should be as uniform as possible.
5. We tie the edges of the fabric into a knot, twist it and squeeze it well. If everything is done correctly, then thick cherry juice will remain at the bottom of the container.
6. We add to it wine yeast and half granulated sugar. Mix everything gently with a wooden spatula and pour the future wine into big bottle. It should be infused in a dark and calm place for at least 12 days.
7. After the specified time, add the remaining drink to the drink and pour everything with alcohol. And again we put the bottle in a dark place for 10 days.
8. After that, carefully filter the homemade cherry wine, pour it into glass bottles and hide in the cellar until demand.

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Ingredients:

• 1 kg of red cherries;
• 500-700 g of granulated sugar;
• 1 liter of drinking water.

The main stages of preparation:

• Ripe fruits (without rot and damage) are washed and put in a deep bowl or pan. Fill them with water and leave them alone for 24 hours.

• We knead the berries with our hands so that they all burst and turn into gruel. After that, drain all the water and again crush the cherries with a wooden potato masher.

• The resulting puree is again filled with purified water, keeping the proportions 1:1. Gradually add to them granulated sugar and gently mix everything with a wooden spoon.
• Tightly cover the pan with a lid and put in a cool dark place for 10 days. Every 3 days, open the container and mix the contents thoroughly.

• After the specified time, we filter the future wine through a sieve to remove all the seeds. It is better not to use gauze, as small threads can get into the drink.
• After that, home-made alcohol is poured into glass container. To keep the bottles from exploding active selection carbon dioxide, you must purchase or make a water seal in advance.

• About two weeks the wine will be infused. But as soon as it appears white precipitate, it needs to be filtered. For this alcoholic drink poured into clean dishes using a thin hose.

• After 14 days, pour homemade cherry wine into a permanent dish and cork tightly.

According to this recipe, the drink is stored at home for no more than 9 months away from direct sunlight.

"Winter" wine from frozen cherries

In order to make delicious homemade alcohol, you need a set of easily accessible products.

Ingredients:

• 1.5-2 kg of frozen cherries;
• 2-2.5 liters of chilled boiling water;
• 1 kg of granulated sugar;
• 2 tbsp. l. raisins.

The main stages of preparation:

• Take out the cherries in advance and leave to defrost at room temperature. We remove the seeds after the fruits become soft.
• We transfer the resulting pulp to the blender bowl and puree at high speed for several minutes.

• Combine berry puree with raisins, mix everything well and transfer to a glass container. It must be kept in a warm place for two days.
• After the specified time, pour warm water (boiled) into the jar, mix everything again and filter through a three-layer gauze. Press the cake well and throw it away with cherries.

• We add granulated sugar, put a medical glove on the neck of the jar and put the wine to infuse in the pantry for 25-35 days.

• After a precipitate appears, pour the drink with a straw into another bottle.
• We tightly cork homemade cherry wine with lids and insist for another 2 days in a cool and dark place.

If you use such a simple recipe, the drink will retain its taste and smell, and you can drink it at home until the next harvest.

As can be seen, from fairly simple and available ingredients almost everyone will be able to prepare elite alcohol. The main thing is to follow all the rules of preparation and observe temperature regime.

There are many different recipes preparation of aromatic alcoholic drinks from cherries. Berry wine does not require the addition of any rare or expensive ingredients, for which it is appreciated by lovers of homemade preparations. If cherry trees grow in your garden, then production this drink it 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. Overripe fruits covered with dark dots under the influence of pests or tree diseases should not be taken as a basis. Such spoiled berries can distort the taste of the final product and all the efforts spent on preparing the liqueur will be lost.

Harvest fruit only in dry weather, as close as possible to the date of preparation of the liqueur. If the fruits were harvested in advance, store them in the refrigerator. However, it is impossible to keep the berries 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. sour berries there should be a little more than sweet, otherwise your drink will be tasteless.

What utensils do you need

To create cherry wine, you will need at least one volumetric 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 in the process will foam strongly and rise to the edges of the vessel. Pick up such dishes so that the wort is no more than 70% of the total volume. The vessel must have a lid to block the access of oxygen, and a wide mouth, because you will need to stir the wort from time to time.

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

Best Recipes

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

Classic recipe

Like apples and gooseberries, cherries are the best fruit for making wine after grapes. Homemade cherry alcohol is very spicy, bright and tasty. Berry juice is highly acidic and relatively low in sugar. Cherries have a rich, bright flavor and are tart, pleasant taste, which is explained by the tannins contained in the berry. The wine comes out 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.

Cooking:

1. Prepare berries according to common technology: remove the bones, mash the cherries, fill with purified water, squeeze.
2. Pour the resulting liquid into a large vessel, wearing a latex glove on top.
3. After 2-3 days, the fermentation process will begin, which will last about a month. Leave the wine container in a dark, warm place.
4. When the air leaves the glove and the liquid stops bubbling, try the cherry wine. If it is moderately sweet and sour, everything is ready.
5. If you need to keep homemade 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

Thanks to cherry berries are widely available and inexpensive, they are often used to make homemade alcohol. The recipe for table cherry wine is very simple, but the drink prepared with it will delight your family. 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 pure water.
• 3 kilos of cherries.
• One and a half kilos of sugar.
• 2 lemons.

Cooking method:

1. Peel the cherries, removing the sticks and pits. Try to minimize juice loss.
2. Bring water to a boil, pour over the prepared berries. Tie the neck of the bottle with gauze and keep the wort in a warm, dark room for several days.
3. When table wine will begin to ferment: foam, hiss, rise - strain the thick with a sieve or gauze to filter the remnants of the berries.
4. Squeeze out lemon juice of 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 to the fermentation vessel, securing a rubber glove with a small hole in the finger on top. leave cherry tincture in warm ( required temperature about 20 degrees) and a dark room for 2-3 weeks. Moreover, the thick should be stirred daily so that acetic acid zones do not appear in it.
6. When the glove deflates, sediment will appear in the bottle, and the liquid will acquire a light shade, once again strain the homemade wine through a dense sieve or cheesecloth and pour it into beautiful bottles, tightly corked.
7. keep cherry low alcohol drink not longer than a year in a cool place where they do not penetrate Sun rays cellar type.

Fortified from frozen cherries on vodka

Homemade alcoholic beverages are usually 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 scent, your guests won't know that this wonderful drink was made from a frozen blank based on the real vodka.

Ingredients:

• 100 ml quality vodka.
• 8 liters of pure water.
• 3 kilos frozen berries cherries.
• Half a kilo of sugar.

Step by step cooking:

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 warm for a few hours, letting them juice and absorb the sweetness of the sugar.
3. Pour water into the container to the fruits, mix the must thoroughly, cork with a lid with a water trap.
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 persistent, long-lasting.
5. Place the bottles in the refrigerator for a couple of days. Home spicy drink ready to use.

Dry wine from fermented compote

If for some reason you are unable to purchase fresh cherries, even compote can be used to make homemade wine. It does not take long to cook wine from fermented cherry compote, the process of its fermentation is fast, and the taste is in no way inferior to a drink based on fresh berries. The ease of preparation makes it possible to make homemade wine even for beginner winemakers.

Ingredients:

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

Cooking method:

1. leave berry compote for a couple of days in a warm place, until it is covered with a thin film of mold on top. 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, pour into glass jars. The finished alcoholic beverage should be kept cool for at least 16 weeks.

Cooking from chokeberry

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

Cooking:

1. Boil on low heat in prepared water cherry leaves and rowan.
2. When the components boil for 8-10 minutes, cool and strain the liquid.
3. Add to future wine citric acid, sugar (you can replace it with honey).
4. Simmer on low heat for another 15 minutes, cool the drink.
5. Add vodka, distribute the drink into bottles, tightly closing the lids.
6. Let the homemade wine brew for 14 days where the sun's rays do not fall.

Pour cherry and red currant without yeast

Before making homemade wine, all used utensils must be washed with 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 poured 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 of granulated sugar.

Cooking:

1. Sort, wash the cherries, removing the seeds. Grind with a juicer or blender.
2. Clean the currants and mash with a pestle.
3. cherry and currant juice pour into one container, add sugar here and cherry pits.
4. Mix thoroughly, cork the bottle with a glove with a small hole through which air exchange will occur.
5. Put the vessel on fermentation (3-4 months). Strain the drink by bottling. Let the homemade cherry wine brew for another couple of months, after which you can drink it.

What to do if the must does not ferment

Common reasons for the lack of reaction in homemade wine are:

• Insufficient fermentation time. The process begins only a few days after the installation of a water seal on the bottle contained in the drink natural yeast takes time to activate. Watch cherry wine for another 4-5 days.
• Wrong temperature setting. Yeast starts working at 10-30 degrees. If the room where the wine is located is colder, they "sleep", and in the hot they die. Watch to homemade tincture has not been exposed to sudden temperature changes, place the container in a more “comfortable” environment for the wine. Add to wort if needed wine sourdough or non-alcoholic yeast.
• Bad sealing. The air leaves the bottle and fermentation does not occur. There is a threat that the wine will turn 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 connection points of the glove with the test bottle.

• The wine is too thick. cherry drink difficult to filter thick consistency poorly fermented. 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 around 15-20%. Taste the wort, if it is too sweet, add water, sour thick indicates a lack of sugar - add it with the calculation of 50 grams per liter of water.
• Mold. Perhaps you didn’t wash the container well or the cherries were spoiled and a fungus got into the homemade wine. Remove the film of mold, pour the wine with a straw into a new clean container and wait 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 homemade drink time for fermentation.

Benefit and harm

Great amount useful substances, including organic acids (folic), minerals, vitamins and pectins - all this contains cherry berries. The fruits are indispensable for human body enzymes, natural sugar, 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 useful properties, cherry has dangerous components, for example, a strong concentration of acids. We are particularly at risk hydrocyanic acid located in the fetal bone. Therefore, when adding this ingredient to homemade wine, the proportions should be strictly observed. People with hyperacidity and diseases of the gastrointestinal tract (gastritis, ulcers) do not drink cherry alcoholic beverages at all. IN large quantities acids found in berries damage tooth enamel.

IN notebook Many housewives will surely have a couple of proven recipes for making cherry wine. As you know, in terms of taste, homemade wines are practically not inferior to the most famous varieties. On the contrary, they are considered natural product containing no harmful preservatives.
Most often, when choosing a material, domestic winemakers prefer cherries. This fact is explained by its wide distribution and rich species diversity represented on the territory of our country.

• Dry homemade cherry wine

Cherry wine - cooking secrets

Of course, ideally, the cherry should be already ripe, having a dark color, indicating its ripeness. Sweet and sour pulp contributes to the formation of a harmonious taste of the future drink. However, not the least role is played by preliminary preparation wine raw materials.
Before you begin to study various recipes, you need to learn a few simple rules, careful observance of which contributes to the preparation of impeccable homemade wine:
To begin with, the collected berries must be cleaned of leaves and stalks, washed, if necessary, freed from stones and stored in the refrigerator for no more than 3 days. Next, you should strictly follow the recommendations of the selected recipe.
It is best to wash the berries in several containers with cool water, transferring them from one dish to another.
For thorough grinding of wine material, it is recommended to use wooden pestles or pushers, food processors, mixers or meat grinders.
So that the cherry does not oxidize, you should not use metal utensils (with the exception of enamel or stainless steel).
To get juice from mashed berries faster, you can add a little warm water. boiled water or freeze and thaw them.

Classic cherry wine recipe

Anyone who wants to enjoy a noble drink and decorate their festive table, perfect fit traditional recipe. Thanks to exquisite taste, bright aroma And rich color, this wine can perfectly complement almost any dish.
There is nothing complicated in the process of its preparation. To get started you will need the following ingredients:
cherry - 3 kg;
water - 4 liters;
sugar - 1.5 kg.
Further, strict adherence to a simple algorithm is required:
Carefully sort out the berries, carefully discarding rotten and badly dented ones. Rinse them carefully and remove all the seeds, trying to preserve the juice as much as possible.
Prepare a light syrup. To do this, boil 4 liters of water to 25 degrees and mix them with 500 grams of granulated sugar.
Place the berry pulp on the bottom of a deep bowl or in a saucepan and pour over the resulting syrup.
Cover the container with a thin layer of gauze or rags and transfer it to a darkened warm place for several days (literally 3-4).
Since after 24 hours the wort begins to ferment actively, it must be stirred daily.
After the expiration of the prescribed period, the fermented liquid should be filtered through a sieve. By the way, the smaller it is, the better.
The remaining syrup and juice must be mixed with another 500 grams of sugar and poured into a clean bowl, filling it with a maximum of 70-75%.
Now you need to put on a rubber medical glove on the neck of the bottle, and you need to transfer it to a warm, dark room with an average air temperature of 20-22 degrees Celsius for 1-2 months.
After 5 days, it is recommended to add 250 grams of sugar to the bottle with fermenting wort, and after another 5 days - the remaining 250 grams.
After the complete completion of the fermentation process, the sediment should be drained through a special tube.
Now you can take the first sample and, if necessary, add a little more granulated sugar or dilute the resulting wine with alcohol in a ratio of 0.05-0.2 to 1.
Pour the drink into a clean glassware and store at an average temperature of 5 to 15 degrees Celsius, periodically changing the bottle to get rid of sediment.
After the last sediment has fallen, the wine should be bottled and corked until the most suitable occasion. However, even in a fairly cool cellar or wall refrigerator, it cannot be stored for more than 6 years.
So, the classic cherry wine with a strength of 11-13% has a thin and delicate aftertaste, and therefore perfectly sets off both meat dishes, and side dishes, decorates desserts and emphasizes the solemnity of any moment.

Pitted cherry wine recipe at home

It's no secret that many housewives hate to mess with small berries, peeling them and separating the pulp. Especially for them there is a recipe for wine with seeds. However, it should immediately be noted that such a drink will have a characteristic bitter taste of almonds.
To prepare it, you will need the following ingredients:
cherries with pits - 3 kg;
distilled water - 5 l;
sugar - 1.8 kg.
The further process is carried out according to a very simple algorithm:
Mash the berries, put together with the seeds in a deep bowl for fermentation.
Add filtered water and granulated sugar. To stir thoroughly.
Cover with a lid and leave in a shaded place at an air temperature of 20-22 degrees Celsius for 12 days. Moreover, the first week the contents must be stirred daily, and in last days- do not touch.
At the end of the period, strain the wort, pour it into a clean container and leave it for further fermentation under a hydraulic seal for a week.
Continue straining the drink and pour off the sediment until the liquid acquires a pure ruby ​​hue and becomes clear.
In 3 months finished wine can be poured into elongated bottles and stored in the cellar.

Yeast Cherry Wine Recipe

As you know, good homemade wine can be obtained without the use of yeast, but they still play an important role in the must fermentation process. The housewives are offered one of the simplest recipes.
As the main components of the future drink, it is necessary to name such ingredients as:
cherry - 3 kg;
water - 3 l;
sugar - 1 kg;
pressed yeast - 200 g
The following technology follows:
Berries previously freed from stalks and seeds must be covered with sugar and poured with water.
Introduce the yeast and seal the container with the wort, leaving it in a dark, warm place for a couple of weeks.
The liquid cleared of sediment should be filtered, bottled and kept in a dark cellar for no more than 1-2 months. To extend the shelf life, it is recommended to add a little pure alcohol to the drink.
There are many various ways making wine from cherries. In their diversity, everyone can find something suitable for themselves. Let's talk about some win-win options.

Dry homemade cherry wine

It is also called cherry.
Ingredients:

granulated sugar - 4 kg;
water - 1.5 liters.
Cooking:
The pitted berries must be put in a clean container, covered with sugar on top and placed in the sun for fermentation. This process will take approximately 1.5 months. According to the recipe, it is recommended to tie the neck of the bottle with thin gauze or rags.
After the expiration of the prescribed period, the resulting mixture must be filtered, and berry puree grind through a colander. Upon completion of this procedure, the drink must be infused in the sun for another three weeks.
After the next straining, the wine needs to wander for another couple of weeks. Then it can be diluted with water to taste ready drink was not too strong.

How to make fortified homemade cherry wine

Ingredients:
cherry - 10 liters (1 bucket);
granulated sugar - 2 kg;
water - 2 liters;
alcohol - 0.5 liters;
wine yeast.
Cooking:
The must is prepared in the same way as in other recipes. That is, first you need to peel the cherries from the stones and put it in a clean bowl.
After a short fermentation (no more than 1 week), it is recommended to carefully squeeze the wine mass and introduce yeast. Infuse for 10 days.
Next, you need to strain the drink to get rid of the sediment, add alcohol and sugar to it and let it ferment for another 10 days.
The finished wine must be filtered again and poured into clean glass containers.

Homemade wine from frozen berries

Ingredients:
frozen cherries - 2.5 kg;
water - 2.5 l;
granulated sugar - 0.8 kg;
seedless raisins - 2 tbsp. l.
Cooking:
First you need to defrost the berries at room temperature, peel them from the seeds and grind in a blender to a fine puree. Next, you need to add raisins to the resulting mass, transfer it to a three-liter glass jar and leave to ferment for two days.
After the expiration of the specified period, boiled water should be introduced into the drink, mix the resulting mixture and strain the cake, draining the liquid into a clean bowl and pouring it with sugar. More berries are not useful.
On the bottle in which the wine roams, you need to put on a medical glove or close it with a special shutter and put it in a dark, warm room for 30-40 days.

Fully finished wine is best poured into new bottles, without raising the sediment lying at the bottom, and stored in a cool, shaded room such as a cellar.
So, if you love wine, you don't have to spend a lot of money to buy it. elite varieties this noble drink. The existing variety of simple recipes allows you to cook delicious and strong wine from cherries at home.

Cherry is one of the most beloved and fruitful berries from which you can make various blanks. One of the most favorite is homemade cherry wine - rich and flavored drink reminiscent of warm summer days. There is nothing complicated in its preparation, especially if you know all the subtleties and requirements.

How to make the most delicious wine?

On the web you can find great amount recipes for homemade cherry wine, but to get a fragrant and tasty drink, you should know the intricacies of its preparation.

• A dark-colored berry is considered ideal, which, after ripening, becomes almost black and sour. These are the varieties Shubinka, Vladimirskaya, from which a thick, dark and rich drink is obtained. The Lyubsky variety, as well as the Vole, provide an unusual smell, but the color will not be as bright.
• For cooking, you need only the most ripe fruit, but without wormholes, mold, rotten parts. You can even use overripe cherries.
• It is impossible to pick berries immediately after the last rain, as it washes away natural yeast from them, and because of this, the pulp may not ferment, but simply become moldy. The ideal time to harvest is a sunny, dry day. The harvested crop cannot be washed!
• You can not remove the bones before the start of fermentation, since later they can easily separate themselves. In addition, thanks to them, alcohol will get an original tart aroma and taste.
• The strength of cherry wine directly depends on the volume of sugar, because it is thanks to it that alcohol is formed in the liquid.

• To improve fermentation, it is recommended to add sourdough with pure yeast cultures. To prepare the starter, a glass of any unwashed berries is placed in a bottle, 250 ml of water and 100 g of sugar are added. The mass is thoroughly shaken, tightly corked and left for four days in a warm, dark place. After that, the sourdough is filtered and poured into the future homemade cherry wine. If alcohol should be dessert, then ten liters of wort requires 300 grams of sourdough.
• To obtain high-quality and pleasant-tasting alcohol, it is recommended to constantly separate the sediment. To do this, the drink is periodically poured from one container to another.
• To prevent souring, the wine can be pasteurized. To do this, alcohol bottles are tightly corked, tied with a rope made of natural materials, immersed in a container of water and heated to 60 degrees for fifteen minutes.

Cherry wine at home should be prepared in stainless steel or glass containers, as this will avoid the appearance of bad smell plastic. To prevent the mash from turning into vinegar during aging, its contact with air should be prevented. To do this, use a water seal or an ordinary medical glove with a small puncture in one finger.

Classic Recipes

If you still don’t know how to make cherry wine at home, then we suggest that you familiarize yourself with a few basic simple recipes. Even a novice in winemaking can handle them, and the drink itself turns out to be thick, rich and aromatic.

• Classic recipe pitted cherry wine: crush 1 kilogram of unwashed berries and remove the seeds, pour a liter of boiled water, add 700-800 grams of sugar. The container with the mass is left open for 3-4 days, and the contents are thoroughly mixed daily. The surface will bubble, indicating fermentation. After reducing the number of bubbles, the mass should be left alone for about 4-5 days. During this time, the mass (pulp) will rise, after which it should be removed and squeezed out. The remaining liquid (wort) is poured into bottles with a water seal or a glove and left for a week in a warm place. After the glove has fallen, the liquid is separated from the sediment, poured into another container. Leave for another 15 days in a warm place, and then transfer to a cool place for ripening for 1-3 months.
• Pitted cherry wine has a more tart aroma, refined almond flavor. To prepare it, a bucket of fruits is kneaded without removing the stone, transferred to a saucepan. Then a bucket of water is poured in, 3 kilograms of sugar are added. The container is left open, and the mixture itself is stirred a couple of times a day. After about a week, the mass is filtered with gauze, and all the juice is carefully squeezed out of the remaining pulp. The wort is poured into a bottle, on which a water seal is put on, left in a warm place for about 30 days. After that, the liquid is filtered, poured into bottles and left in the cold for another month.
• Wine from frozen cherries is as rich and tasty as from a fresh harvest. To replace the natural yeast on the skin of the fruit, the most regular raisin preferably dark. For cooking, you need 5 kilograms of berries, 3 liters of water, 1.5 kilograms of sugar and 100 grams of raisins. The fruits are thawed at room temperature, and then kneaded, transferred to a large container, to which water, raisins and sugar are also added. The container should be covered with a lid, put in a warm place for about a week. After the end of active fermentation, the pulp is squeezed out, and the remaining liquid is poured into bottles for after-fermentation, closed with a water seal. After the end of fermentation, the sediment is decanted, and the remaining liquid is moved to a cold place for 1-2 months for ripening.

As a result of such natural fermentation, an alcoholic beverage is obtained with an alcohol content of not more than 10%. If you want something stronger, then after fermentation is complete, you can add vodka or alcohol.

Unusual Recipes

There is more than one cherry wine recipe that uses not only fresh or frozen berries, but also fermented juices and jams. They make at least delicious alcohol which is very easy to prepare. It can be obtained from:

• Fermented compote (seaming): the liquid must be filtered, carefully squeezing the thick, and then add 500 grams of sugar and five things large raisins. A glove is put on the bottle, and it is left in a warm place until the end of fermentation. After that, the liquid is filtered and sent to ripen in a cool place for several months.
• Fresh juice: for 3 liters of such a must, you will need 500 grams of sourdough, 500 grams of sugar and alcohol. Sugar and sourdough are added to a jar of juice, everything is thoroughly mixed and left under a water seal for fermentation. After a week, the liquid is filtered, alcohol is added to it. The resulting alcohol is tightly sealed and sent to the basement for six months.
• Jam: in a liter of sweets you need to pour a liter warm water, throw a handful of dark unwashed raisins. The resulting mass is left in a warm place for 7 days, and then filtered. The must is left under a glove and placed in a cellar for 40 days, and then drained, corked and left in a cool place for another 40 days.

Now you know how to make cherry wine at home. All recipes do not require excessive effort, making tasty and healthy drink anyone can cook.