Cherry wine at home. Delicious homemade cherry wine

How to make wine from cherries at home. Recipes for sweet, dry, fortified cherry wine.

Awareness that alcoholic beverages are harmful to health does not keep people from drinking them with any regularity or in any quantity. At the festive table, at a long-awaited meeting, on an “outing” into nature, almost everyone from time to time misses a glass, a small glass, or a glass.

Unfortunately, both alcohol itself and the way it is produced and stored are harmful. And if you are already drinking, then it is better to make homemade wine made from natural raw materials, without adding chemicals, for example, from cherries.

The benefits and harms of homemade cherry wine

There is an opinion that cherry wine is second-rate, it is in many ways inferior to grape wine. But there are not vineyards everywhere, and cherries grow every year on almost every summer cottage. And if everyone has already eaten healthy berries and made jams and compotes with them, you can make good and in some ways even healthy wine at home.

If prepared correctly, wine will contain all the beneficial substances that cherries contain:

• carbohydrates in the form of sugars
• vitamins and minerals
• organic acids
• tannins
• pectins

If there are no contraindications and the consumption of alcoholic beverages is not exceeded, cherry wine prepared at home can benefit the human body:

• increase blood pressure
• improve appetite
• get warm
• overcome depression
• improve sleep
• improve your mood and performance

But, be that as it may, homemade cherry wine can be harmful. Firstly, because it contains alcohol, and everyone is aware of its effect on the human body. Also:

1. Cherry pits contain poisonous hydrocyanic acid. If they are not removed from the berries when preparing wine, the liver may not cope and poisoning will occur.
2. Cherry wine contains a lot of sugar and is contraindicated for diabetics
3. Homemade alcohol should not be drunk by people with hypertension
4. Fruit acids contained in cherry wine can aggravate gastritis and stomach ulcers
5. These acids also attack tooth enamel.

IMPORTANT: Homemade cherry wine must be properly prepared, otherwise it will turn into poison

What berries are best to make homemade cherry wine from?

The most delicious and healthy wine will come from cherries collected during the season:

• with sourness
• dark color
• ripe
• not spoiled

A maximum of 2-3 days should pass from the moment of picking the berries to the start of making wine, otherwise the cherries may turn sour or rot.

IMPORTANT: Wine is also prepared from frozen berries and even sour compote

Here are a few more important points that need to be taken into account to ensure that the wine turns out delicious, whether it is made from cherries or any other berries:

1. Dishes and equipment for preparing the drink must be glass or wood
2. Water for wine should be taken boiled, distilled or spring, if there is absolute confidence in its quality
3. Wine bottles must be washed thoroughly, preferably with soda
4. The process of making homemade cherry wine is somewhat sacred. People have sayings that they believe help ensure the best tasting drink possible.

Homemade cherry wine with pits: recipe

Winemakers still advise removing pits from cherries before making wine from them. But some people like to leave them, as the seeds give the drink a bitterness similar to the taste of almonds.

1. For 1 kg of cherries you need approximately 700 g of sugar and 1 liter of water
2. The cherries are washed and soaked for 12-24 hours so that they can be easily crushed; this crushing is called pulp. Mash the berries with your hands or a wooden masher
3. Drain the water and carefully crush the berries so that each of them bursts.
4. Pour crushed cherries with water in a ratio of 1 to 1 and add sugar to them.
5. The mass is thoroughly kneaded, placed in containers with a lid and sent to a dark and cool place.
6. So the future wine is kept for about 10 days, stirring every 2-3 days
7. Afterwards you can remove the berries and seeds; they should float by this time. Therefore, the wine is simply poured through a colander or sieve.
8. Now the wine should ferment in a glass container. During fermentation, it actively releases carbon dioxide. To prevent cans or bottles with it from exploding, you need a water seal. You can buy it or make it yourself
9. After 10-14 days, a white sediment will be visible at the bottom of the bottles; it needs to be filtered. The wine is simply poured into another container through a thin hose
10. The drink ferments for another 2 weeks, after which it can be poured into a permanent container and sealed
11. Young homemade cherry wine is aged for about 14 weeks, and it will be suitable for drinking within 9 months, that is, just in time for the new berry harvest.

Cherry wine at home: a simple recipe

There is an even simpler recipe for making delicious wine from cherries:

1. You need to take 3 kg of berries, 5 cups of sugar, half a teaspoon of dry yeast and 4 liters of water
2. The berries are dredged and placed in a spacious bowl.
3. Bring the water to a boil, pour boiling water over the cherries
4. Leave them to soak for 5 days, then strain
5. Add sugar and yeast to future wine
6. Keep the wine in glass under a water seal for 3 weeks, then stir and filter
7. Bottled and corked wine is kept for about six months, after which it can be drunk

IMPORTANT: To make the drink taste more original, you can add some raspberries or black currants to the cherries.

VIDEO: Cherry Wine with Seeds Recipe

Cherry wine with yeast

Obviously, yeast is needed for wine to ferment well, that is, carbon dioxide is released. Regular bakery ones are not suitable; they will give the drink nothing but an unpleasant odor.

IMPORTANT: You need special wine yeast, they are available in supermarkets

Wine yeast awakens in a special nutrient medium - ammonium phosphate. They grow at a temperature of 20-24 degrees, neither lower nor higher.

IMPORTANT: You can grow yeast for homemade cherry wine from raisins. To do this, dry grapes are poured with warm water for 3-4 days.

Wine does not ferment endlessly. The growth of yeast in it slows down as the temperature increases, and when the alcohol content is more than 15-18%, it stops altogether.

Cherry wine at home: recipe without yeast

Without yeast, you can easily make homemade, “feminine” cherry wine.

1. Juice is squeezed out of fresh, unspoiled berries. To make this easier, they are soaked in 2 liters of water per 10 kg of berries.
2. Add 0.5-1 kg of sugar and 3 g of citric acid to the juice
3. The drink is poured into a glass container and carbon dioxide is removed
4. So the bottles should stay warm for a month and a half
5. The wine is freed from sediment and aged again for a month.
6. Next, it is poured into a permanent container and kept sealed in a cool place for 3 months.

How to make fortified cherry wine: recipe

The recipe for making fortified cherry wine differs from the classic one only in that alcohol is additionally added to the drink, which makes it stronger.

1. Take about 5 ml of alcohol per 1 kg of berries
2. Alcohol is added to the pulp at the same time as water and sugar.

VIDEO: CHERRY WINE. Step-by-Step Recipe for Cooking at Home

How to make sweet cherry wine? Cherry juice wine

1. The juice is obtained in the traditional way from fresh ripe cherries
2. To get 10 liters of wort, take 7 liters of cherry juice, 1.5 liters of water, 2.5 kg of sugar
3. 1.5 kg of sugar is added to the prepared drink to allow fermentation to occur
4. 1 kg of sugar is added to the drink after it has been fermented, alcoholized and filtered

How to make dry cherry wine?

Dry homemade wine made from cherries is called cherry. It is concentrated, tart, with a pronounced taste. Usually, cherry is made from berries with seeds.

1. For a 10-liter bucket of cherries take 4 kg of sugar
2. Unwashed berries are placed in glass jars and covered with sugar.
3. The jars are not covered with a lid, but their necks are simply tied with gauze.
4. The jars should sit in direct sunlight for about a month
5. The resulting juice is drained
6. The berries are squeezed out, and what is squeezed out is added to the juice
7. Place the juice in a glass under gauze again in the sun, keep it there for 3 days
8. Strain the wine and leave it to mature for two weeks, now in a dark place.

IMPORTANT: If the vischnyak turns out to be too strong, it is permissible to dilute it with a small amount of water

How to make wine from fermented cherry compote?

If the cherry compote prepared for the winter has spoiled, you can “save the product” by turning it into wine. You will need sugar and sourdough.

1. Sourdough can be made from wine yeast, but skilled home winemakers have got the hang of it differently: they simply add 7 to 10 raisins to the fermented compote
2. It is better to pour the compote with sugar and raisins into three-liter jars, and wear rubber medical gloves around their necks.
3. The glove is an indicator of the completion of the fermentation process, during which it will be inflated. When carbon dioxide stops being released, it will fall off.
4. Usually, compote wine ferments for about a month.
5. Afterwards it is poured into sterile bottles and tightly closed, left to ripen for another 1 - 4 months.

How to make wine from cherry jam?

Does it happen that cherry jam doesn’t work? It doesn’t matter, they’ve gotten used to making wine from it.

IMPORTANT: Cherry jam, if you plan to make wine from it, should not be spoiled. If there is mold in the jar, it should be thrown away.

1. 1 kg of jam diluted with 1 liter of water
2. Add 100 g sugar
3. The jars with the prepared drink are tightly closed, left warm, but hidden from the sun's rays.
4. After 4-5 days, the pulp is separated by filtering
5. Add another 100 g of sugar to 1 liter of strained wine.
6. Also, in a dark and warm place, leave the wine to ferment under a water seal for 2-3 months.
7. When fermentation stops, the wine is carefully poured into a permanent container so that the sediment remains
8. Wine made from homemade cherry jam matures for 2 months

VIDEO: Wine from Cherry Jam

Summer is a season of abundance of different berries and fruits, but when there are too many of them ripening, not everyone can harvest the fresh crop. To ensure that the product does not go to waste, housewives make preparations; homemade cherry wine is deservedly considered one of the best; this exquisite drink can replace any expensive drinks in the world.

Making wine at home is simple, and if you are a novice winemaker, then it is better to carry out your first tests using cherry berries.

Making homemade cherry wine with your own hands is not as difficult as it seems. The technology for preparing your favorite drink is clear and simple; there are no complex, intricate processes in it.

However, the recipe is full of features, failure to comply with which leads to the fact that the wine turns out tasteless. To prevent this from happening, strictly adhere to the detailed culinary steps and tips that will always help you prepare a drink of the highest possible quality.

Ingredients

• Cherry with pits— 2.5-3 l + -
• — 5 l + -
• — 1.5-2 kg + -

Making homemade wine from cherries

1. We sort the cherries, remove their leaves and tails, leaving the seeds intact.
2. We transfer the berries to a clean bucket, put gloves on our hands and mash (by hand) all the cherries. Make sure each berry is crushed well.
3. Afterwards, pour the crushed cherry mass into a larger container (a plastic bucket for water is ideal).
4. Add warm water to the berry pulp, add granulated sugar, mix everything with a clean wooden stick.
5. Cover the container with a dry, clean lid and leave the product (for about a day) to ferment at 20-22 o C.
6. When fermentation begins, remove the lid and stir the berry mass again with a wooden stick so that the foam formed on the surface is evenly distributed. It is necessary to stir the cherry pulp twice a day (morning and evening) for 4-5 days.
7. After this, we leave the wort completely alone for another 4-5 days. We need the foam to completely disappear from the surface.
8. After 4-5 days, open the container. Without stirring, use a colander to scoop a layer of cherries from the surface (you will need to squeeze the berries lightly with your hands). When the top layer is removed, cover the container again with a lid and leave the wine to ferment for another 5 days. This time we will have the bottom layer fermenting.
9. After 5, maximum 7 days, open the container. Foam (in a small amount) should form on the surface of the fermented mass, and the berries themselves will sink to the bottom.

Drain the wine from the sediment

• We place the container with the drink higher, and the container into which we will pour it lower.
• We leave the product alone for a while so that the grounds “settle.”
• Take a hose (transparent) 2 m long and lower one end of it into a container with wine. Just make sure that the end does not touch the sediment.
• We take the second end of the hose into our mouth and begin to suck in air. As soon as the wine flows, immediately lower the hose into a clean container.
• Cover the container with a lid and transfer it to a cool (t 10-12 o C) dark place so that fermentation continues. Pour out the grounds.
• After 10-11 days, we drain the wine from the sediment again, only this time we pour the drink into glass bottles. We put a piece of gauze on the neck of the bottles (or install a sieve), and then cover them with loose lids.

If the fermentation process continues, then every 10 days the wine must be poured into clean glass bottles until fermentation stops completely.

Then we pour the wine into bottles again, seal them with airtight lids, and take them to the cellar/basement for storage.

The longer homemade cherry wine is stored, the tastier it will be. Aging gives the drink not only a rich taste of almonds (namely, this is the taste that is formed in wine, thanks to the seeds), but also a beautiful velvety shade.

For lovers of stronger drinks, you can offer a simple recipe for homemade cherry wine with alcohol. The algorithm for preparing such a drink is similar to that described above, the only difference is that after squeezing the wort, wine yeast is added to it.

• Then the product is left to ferment for 10 days, after which the wine is removed from the sediment, alcohol is added to it (calculation of ½ liter per 10-liter bucket of cherries), and sugar.
• You need to keep the wine for another 10 days until fermentation is complete.
• Next, the wine is filtered and bottled.

Cherry recipe

Dry cherry wine, which is popularly called cherry wine, is no more difficult to make than usual. The total preparation time for cherry is 1.5-2 months. The taste of the drink is quite sweet, so this wine is perfect for quiet friendly gatherings.

Ingredients

• Cherry – 1 bucket (10 l);
• Sugar – 4 kg.

Making your own cherry wine

1. Fill the cherries in a bottle with sugar and leave them to ferment in the sun for 1-1.5 months.
2. Cover the neck of the bottle with gauze, strain the mixture, and rub the remaining berries through a sieve or colander (you can squeeze it out by hand).
3. Add the ground berries to the composition, leave the product in the sun for another 3 days.
4. Carefully strain the wine and leave it to ferment for 1-2 weeks.
5. If the drink seems too strong or dry, add 1-1.5 liters of water to it.

Secrets of successful homemade cherry wine

Homemade cherry wine is a great addition to any dish. Its exquisite taste cannot be confused with other drinks. When you make cherry wine yourself at home, you will understand how simple this technology is, but what an elite, tasty, and most importantly - inexpensive drink you can create with its help. Have fun preparing your favorite drinks - and let the tart aroma of delicious cherries not leave you all year round.

Bon appetit!

Cherry wine is especially popular. It has a sour taste and a pleasant aroma. You can easily prepare it at home.

Cherry wine at home

Preparation of raw materials.

To prepare a tasty alcoholic drink, it is better to use sweet and sour or sour berries. It must be ripe, but not overripe. Overripe fruits have already begun a small fermentation process, so the result may be vinegar rather than wine. The fruits do not need to be washed, because there are bacteria on their surface that will help the fermentation process begin. Tear off the leaves and tails and leave the seeds. They will give the drink a subtle almond aroma. Water quality is of great importance. It is better to take artesian or spring water. Place the liquid in the sun and let it warm up slightly. It should be at room temperature.

Preparing containers.

To prepare, take a barrel or large container with a lid. The wort should take about? the entire container. During fermentation, the wort will begin to rise and foam. For wine, take stainless steel, plastic, oak, enamel or glassware. If you use a glass container, wrap it in cloth or newspaper. Before use, wash the container with soda.

You will like it too.

Cherry wine: recipe

Required Products:

Granulated sugar – 7 kg
- cherry berries - bucket
- water – 2 buckets

Cooking steps:

Place the unwashed berries along with the seeds in any container and crush. This can be done using a wooden masher, hands or feet. Wrap your feet in cling film or put on clean rubber boots. Add granulated sugar, water, stir. Cover the barrel with the wort and place it in a dark place for fermentation. After some time, the mass will begin to “play” and a “cap” will form on top. The berries will rise up. The most optimal temperature for fermentation is 20-25 degrees. During active fermentation, the mass will actively rise. If the temperature is higher, add some ice. If the temperature is lower than necessary, scoop up the wort in a mug, warm it up, and then pour it into the total mass, stir thoroughly. Top fermentation will last approximately a week. The next day, open the barrel, stir well, and close the lid. Stir the contents several times a day. After a week, the wort no longer needs to be stirred. It should sit for 5 days.

What do you think?

There will be a small cherry layer on top. Immediately remove the pulp with a colander, squeezing out the juice a little. Throw away the spin. Do not touch the wort for 5-7 days. During this time, the lower fermentation process will take place. Little by little the process will fade away, and there will be less and less pulp and foam on the surface. All the pulp will settle to the bottom. The whole process will take 12-20 days.

As soon as fermentation is over, immediately remove the wine from the sediment. The best way to do this is with a hose. Prepare a bottle, place it slightly below the barrel of wort. If during the move you “disturbed” the sediment, leave the wine so that it “calms down”. Dip the hose into the drink. Do this so that it does not touch the sediment. Place a small sieve over the container. Place the other end over the sieve and lightly pull the air out of the tube. Lower the tube itself over the sieve and wait for the wine to flow. Fill the container. As soon as the barrel begins to empty, lower the tube even lower. The tube should not touch the sediment itself. Once you have decanted almost everything, tilt the barrel and strain the contents to the very end. Pour the sediment into a jar. Let it sit some more. Drain the clear wine again and add to the main mass.

It turns out very tasty too.

Quiet fermentation.

Place the strained drink in a room with a temperature of 10 degrees. Be sure to cover the bottle with a lid and leave the contents alone for 10 days. Pour the wine into a transparent container again and follow the same procedure as the first time. Place the bottle on a fine sieve. This will prevent seeds and sediment particles from getting into the drink. The container must be completely filled with liquid. Cover the top of the container with a lid. There is no need to seal tightly, since carbon dioxide should escape freely. Discard all sediment. If after pouring the wine remains in your jar, then this is very good. During the transfusion, the sediment will need to be discarded more than once, so the bottle will need to be filled with fresh liquid.

The drink should just sit for another 10 days. As soon as you see a sediment of 2 cm at the bottom, perform a third overflow. The procedure follows the same principle. Place the wine in a cool room again and cover with a lid. The fermentation process will gradually end. Fermentation can be considered complete when there is no fizzing at all. There will be no bubbles at all, and the smell will be similar to the aroma of wine, not alcohol.

Now you can move on to the fourth stage. Pack the drink into bottles and seal it tightly. Store it in a dark and cool place. During the aging process, the drink will become more aromatic and transparent. The aromatic and flavorful bouquet will be fully revealed. Like this cherry wine with pit recipe.

Homemade cherry wine recipe

Required Products:

Sugar – 3 kg
- water – 10 liters
- cherry berries – 10 kg

How to cook:

Fruit preparation is carried out using classical technology, which is described above. Fill them with water and squeeze them out. Pour the resulting liquid into a large bottle, put a rubber glove on the neck. You can easily purchase it at the pharmacy. After a few days, the fermentation process will begin. It will last for a month. The container should be kept in a warm and dark place all this time. After the rubber glove is deflated, you can proceed to tasting. If you need to preserve the drink for a long time, pour 0.5 liters of 40% alcohol into the contents. The drink will acquire a higher strength, but microorganisms will not begin to develop in it.

They also turn out quite tasty.

Cherry wine at home: recipe

You will need:

Water – 2 liters
- a packet of wine yeast
- water – ? liters
- sugar – 2 kg

Preparation:

Prepare the fruits: chop them, fill them with water, and squeeze them out after 24 hours. Add wine yeast to the liquid. Their quantity is determined by the data indicated on the packaging. Wait 10 days, and then pour into a clean container so as not to disturb the sediment at the bottom. Transfusion is best done using a tube. Pour in alcohol, add granulated sugar. Leave the contents for another ten days. Filter the resulting wine, package it in glass bottles, and place it in any cool place. Cherry wine with pits ready!

Do the same.

A simple cherry wine recipe

Ingredients:

Sugar – 4 kg
- cherry berries - bucket

How to cook:

Leave the berries unwashed. Add sugar. Tie the neck with gauze and place it on the windowsill. The bottle should be exposed to sunlight. After half an hour, strain the liquid. Leave the drink for a month, strain, and grind and squeeze the berries themselves. Maintain all this for three days. Remember that you need to keep the container on a sunny windowsill. Thoroughly strain the contents, transfer to a warm place, but away from the sun. Leave for 10 days. The drink turns out aromatic and fragrant. If you find it too concentrated to your taste, dilute it with clean boiled water.

Homemade cherry wine simple recipe.

Ingredients:

Handful of dark raisins
- granulated sugar – 1.5 kg
- frozen cherries – 5 kg
- water – 5 liters

Preparation:

Thaw the berries and grind them to a puree. Remove the seeds from the fruit first. Be careful not to damage the berries during this process. Put the raisins, leave them in warm water (boiled in advance) for two days, strain, squeeze out the cake, add sugar. Let sit in a warm place to ferment. As soon as it runs out, carefully pour the wine into sterile bottles.

Another option for preparing a delicious alcoholic drink. Prepare the berries using classical technology. Make a starter of grapes and fresh cherries in advance. Before fermentation begins, pour in juice diluted with water.

Cherry wine at home - a simple option.

Required Products:

Lemon juice – 120 ml
- water – 4 liters
- cherry berries – 3 kg
- sugar – 1.5 kg
- yeast - tablespoon

Cooking steps:

Sort the fruits thoroughly, remove stems and debris, and rinse thoroughly. Pour boiling water over it and put it under pressure for 3 days. After a few days, strain the mixture, add yeast, sugar, lemon juice, and place in a warm place. Fermentation will last several weeks. Afterwards the process will begin to decline. At this time, stir the mixture thoroughly and leave for 5 months. As soon as the wine has fermented and settled, bottle it.

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

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

Cherries can be used to make both dry and semi-sweet wines, as well as dessert wines.

Subtleties of cooking

• The quality of wine directly depends on what berries were used to prepare it. For cherry wine, it is best to take dark-colored cherries of more sour varieties. Good wine comes from cherries with black fruits. From cherries of the Vladimirskaya, Shirpotreb, Shubinka varieties, the wine will have a densely colored color. From the Polevka or Lyubskaya variety, wine is obtained not with such a rich color, but with a more original smell and aroma.
• Cherry wines do not require much aging. They lighten up well. They can be consumed already in the year of manufacture.
• The cherries must be ripe, without wormholes. You can take overripe berries, the main thing is that they are not moldy or rotten.
• They should never be washed, so as not to wash away the wild yeast that is 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 the yeast. Sourdough made from such berries does not ferment well, and the wine may become moldy.
• It is better to harvest cherries in dry weather and start making wine on this day.
• The pits from the cherries are not removed, since during fermentation they themselves separate from the pulp and can be easily removed during the straining process. Wine made from cherries with pits also has its advantages. This wine turns out to be more tart and aromatic.
• The strength of wine depends on the amount of sugar, because it is from it that alcohol is produced during fermentation.
• Wine ferments better with pure yeast cultures. If the pulp ferments well, then you don’t need to add sourdough. But it’s still better to prepare it in advance. It is done 10 days before picking cherries and starting to make wine.
• To make the starter, mash two cups of unwashed berries (grapes, strawberries, raspberries) and place them in a bottle. Add 100 g of sugar and 250 ml of boiled water. Shake everything well, seal with a cotton plug and place 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 get dessert wine, take 300 g of starter for 10 liters of wort. If you want to get semi-sweet or dry wine, add 100 ml less starter.
• 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, 10 liters of juice from Lyubskaya cherries requires 3.7 kg of sugar and 3.8 liters of water. And in the juice from Samsonovka cherries, no water is added at all, but 2.2 kg of sugar is added. As a result, the wine strength is 14-16°.
• After fermentation, the wine is clarified to remove any remaining pulp, as well as yeast and bacteria. The wine is drained, leaving sediment, approximately 3 days after the end of fermentation. The wine is left to settle for 1-1.5 months and then removed from the sediment again. During this period, you can add a little more sugar to the wine: 150 g for each liter.
• Separation of wine from sediment is a prerequisite for obtaining quality products. Therefore, wine must be periodically poured from one container to another, using a thin rubber hose.
• To prevent wine, especially low-fortified wine, from souring, it is pasteurized. To do this, bottles of wine are closed with corks, tied with twine, and placed in a tall pan of water. Heat to 60° for 15 minutes. Then the wine is slowly cooled.
• There is a hot pour of wine. The wine is poured into a pan and heated to 60°. After 2 minutes, pour into bottles. Sealed.

Cherry wine: recipe one

Ingredients:

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

Cooking method

• Sort the unwashed cherries and remove spoiled berries. Pour into a barrel or container with a wide neck.
• Mash the berries with your hands as thoroughly as possible. Pour half a kilo 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. Within 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 wort and place it under a press to drain the remaining juice. Pour the strained wort into a bottle. Add another half a kilo of sugar and mix thoroughly, shaking the bottle vigorously. There should be enough space in the container 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 placed in a jar of water. Place 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. Add the remaining sugar after 4 days.
• When the wine has almost stopped fermenting (this will be evident by the absence of carbon dioxide bubbles in the jar of water), carefully pour it into another container using a rubber tube.
• Let the wine sit for a while and bottle it. Close the necks well with stoppers. Place in a cool, dark place to lighten. When sediment appears at the bottom of the bottles, pour the wine into a clean container and leave for further settling. The first time is transfused after 15-20 days, then this can be done less frequently.
• When the wine becomes clear, carefully pour it into clean, dry bottles and seal with corks. Store in a cool place.

Cherry wine: recipe two

Ingredients:

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

Cooking method

• Sort the unwashed cherries and remove spoiled berries. Place in a large saucepan or barrel. Add unwashed raspberries.
• Add 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 mixture and mix again. Repeat this procedure for two more days, adding a kilogram of sugar each time.
• 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, becoming covered with an abundant cap of foam on top.
• After 5-6 days, the pulp of the berries will separate from the seeds and rise to the surface, and the seeds will appear at the bottom.
• Strain the pulp through a sieve into another container. Squeeze out the thick mass well using a press or using a fabric 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 seeds and thick mixture.
• Pour all the wort into a twenty-liter bottle, filling only 2/3 of the volume with wort, and install 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 carbon dioxide, which will be released during the fermentation process, comes out through the tube, and oxygen does not get inside, which can turn the wine into vinegar.
• Place the bottle in a warm place, since fermentation practically does not occur in cool conditions. At a temperature of about 25°, vigorous fermentation continues 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 necessary. To prevent the wine from becoming acidic, it is recommended to add a little alcohol or good vodka.
• Pour the wine into bottles, cork and tar.

Cherry wine: a simple recipe

Ingredients:

• cherry – 10 kg;
• sugar – 5 kg.

Cooking method

• Sort the unwashed cherries, removing all the bad berries. Without removing the seeds, place it in a suitable container, sprinkling it with sugar in layers. Close the lid and place in a cool place.
• Thanks to the large amount of sugar, the fermentation process will take place gradually and the berries will not become acidic.
• Stir the mixture periodically so that the sugar dissolves faster. Then squeeze out the berries.
• Strain the wort through several layers of gauze.
• Pack into bottles. This 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 frozen cherries in a saucepan and defrost at room temperature.
• Mash the berries thoroughly with your hands. Put sugar and pour water. Add unwashed raisins. Stir.
• Cover the pan with a lid and place in a warm place to ferment.
• Thanks to active fermentation, the berries will become covered with a head of foam. Stir the berry mixture periodically until the sugar is completely dissolved.
• After about 7-10 days, when active fermentation stops, squeeze out the pulp, strain the juice and pour into a bottle, filling 2/3 of the volume so that there is room for 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 wort does not turn the wine into vinegar.
• When fermentation stops, carefully pour the wine into another bottle and discard the sediment. After some time, pour the wine again.
• Pour into bottles, cap and store in a cool place.

Note to the hostess

To prevent the wine from turning into vinegar during aging, it should not come into contact with air. This is why they make plugs or lids with a water seal. If you don't have one, use a regular rubber glove, which you can buy at a hardware store or pharmacy.

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

As soon as the glove sag, it means that fermentation has stopped and the wine is ready. All that remains is to pour it into another container, filter, clarify and let it settle.

The wine is stored horizontally 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 optimal room temperature should be about 8°.

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

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

Cherry is a common plant in our country, growing throughout the country. It is extremely popular among home distillers and in winemaking. Tasty liqueurs, tinctures and liqueurs are made from cherries, drunken cherries, and every adult has probably tried homemade cherry wine. Where grapes do not grow, cherries are used as a raw material. The berries produce a thick dark red wine with an unusual aroma and unique taste.

Homemade cherry wine prepared at home is valuable because it contains only natural ingredients; generally, yeast is not used in recipes, so the benefits of cherry wine for the body have been described more than once in various works. Cherry wines can be made as dry and semi-sweet, as well as fortified dessert wines. The main thing in manufacturing is to follow the technology and adhere to the rules described below. For the drink, it is better to use dark cherries with sourness, but in principle any variety that you can get will do.

How to calculate the yield of the finished product. From 100% of the initial volume of cherry berries, approximately 60% of the wort is obtained. This must produces 80% of the wine. 20% is pulp and sediment from overflowing. The more wort, the better the wine fermentation process goes, and the risk of oxidation decreases. When calculating, it is correct to take the minimum proportion for 10 liters of wine.

Cherry wine recipe with pits

Wine made from cherries with pits has a pleasant almond flavor. Brightly saturated color gives the drink a rich look. This simple recipe is suitable for beginner winemakers. When making wine, it is important to remember that the skin of the cherry contains natural wild yeast, which is necessary for the fermentation of wine. Therefore, cherries cannot be washed! But if you get washed berries, then in this case you can use special wine yeast, which can be purchased in a network of specialty stores.

Compound:

• Cherry –6 kg;
• Water – 6 l;
• Granulated sugar – 2 kg.

How to make cherry wine:

1. Peel the cherries, remove rotten and moldy berries. Gently mash the berries with your hands without damaging the seeds, otherwise there will be bitterness in the wine.
2. Place the cherry mass along with the seeds in an enamel pan. Pour in water, add 800 grams of sugar. Cover the pan with gauze or place a lid in a warm place to ferment for 3-4 days.
3. Literally half a day later, the first signs of fermentation appear. A hissing foam cap forms on the surface, and a sour smell of fermentation is felt. To prevent the wort from turning sour at this stage, it must be stirred two or three times a day and the pulp cap must be simmered.
4. After the required time has passed, pour the wort into the fermentation container through a sieve or gauze, thoroughly squeeze the pulp from the juice. Add a quarter of the cherry pits there and add 400 grams of granulated sugar. Stir everything well until the sugar is completely dissolved. Place a special water seal or medical glove on the container. Place the bottle for fermentation in a warm place with a temperature of 20-25C. Important! 1/4 of the fermentation tank should be free; during rapid fermentation, foam rises, which can fill the water seal and come out.
5. After 5 days, remove the water seal and drain 300-400 ml of wort. Dissolve 400 grams of sugar in it and pour the syrup back into the bottle.
6. After another 5 days, filter the wort from the seeds, add the rest of the sugar, dissolving it in the wort. Leave to ferment for 1-2 months, depending on the strength of the yeast and the ambient temperature.
7. The end of the fermentation process can be determined by the water seal in which the gas stops gurgling. The wine partially clears and sediment appears at the bottom. There is alcohol in the taste. Carefully decant the young cherry wine and drain it from the sediment through a PVC or silicone hose. Add sugar if necessary. At this stage, the wine can be fixed to the desired strength with vodka or brandy. Usually, 3-15% of strong alcohol by volume of wine is poured in for this.
8. Pour the wine into a clean container and install a water seal for the first 10-15 days. Place the container for quiet fermentation in a cool place with a temperature of 8-15C. Maturation of young wine lasts 6-12 months. During this time, sediment falls to the bottom; when the sediment reaches 2-3 cm, the wine must be poured, removing the sediment.
9. Ripe wine is poured into clean bottles, sealed hermetically and can be stored in the basement for a very long time. The more the wine costs, the tastier it becomes, the bouquet is balanced and will delight you with its unique taste.

Video recipe for making cherry wine.

Recipe for homemade cherry wine – “Vishnyak”

Vishnyak is the popular name for dry cherry wine. The preparation process takes about two months. The taste of the drink is quite sweet, so this wine is more suitable for the female half.

Ingredients

• Fresh cherries – 10 l;
• Granulated sugar – 4 kg.

Preparation:

1. Place unwashed cherries in a container (glass bottle) and sprinkle with sugar. Place the bottle on a windowsill in the sun to ferment for 30-40 days.
2. After the above time has passed, strain the wort through a sieve or cheesecloth. Rub the remaining berries through a colander and add to the wort.
3. Soak the wort for another 3-5 days in the sun. Then strain the wine through several layers of gauze. Leave to ferment for 7-10 days.
4. Pour the finished cherry into a clean container, add sugar or water if necessary. The drink is ready to drink.

Fortified cherry wine recipe

This quick cherry wine recipe is different from the ones described above. After 1-2 weeks you can already enjoy excellent cherry wine and treat your guests.

Ingredients:

• Freshly picked cherries – 10 kg;
• Filtered water – 5 l;
• Sugar – 2.5 kg;
• Wine yeast – 2-5 g;
• Fresh mint.

Preparation:

1. Rinse the berries under running water, remove the stems and spoiled cherries. Squeeze out the juice as much as possible using any available method without damaging the seeds. Transfer the pulp to a separate bowl.
2. Pour the juice into a clean saucepan, add sugar and place on low heat. Stirring until the sugar is completely dissolved. Pour water into the hot syrup, add the pulp with seeds. Tear mint leaves into small pieces and add to the wort.
3. As soon as the wort has cooled to a temperature of 22-25, add wine yeast. Place the container in a warm place to ferment. After 7-10 days the wort will ferment. The wine must be drained from the sediment and bottled. If desired, you can add vodka or cognac in a volume of 3-5%.

Cherry wine from frozen berries

In some cases, you can prepare cherries for use and then use frozen berries to make wine. The collected cherries need to be washed, sorted, slightly dried and placed in the freezer. Dried raisins are used as yeast starter.

Ingredients:

• Frozen cherries - 5 kg,
• Filtered water - 3 l,
• Sugar - 1.5 kg,
• Raisins - 100 gr.

How to make wine:

1. Place the frozen berries in a wide dish and let the cherries completely melt at room temperature.
2. Mash the berries, transfer to a saucepan, add sugar, water and add raisins. Mix everything, cover with a lid.
3. Place the container in a warm place for 7-10 days. During this time, vigorous fermentation will take place. After completion, drain the wine from the sediment and pour into a clean container for quiet fermentation. Install a water seal on the neck.
4. After 1-1.5 months, drain the young wine from the sediment, pour into bottles and leave to mature for 3-6 months in a cool room.

The nuances of making homemade cherry wine

1. Cherry wine is made at home only from ripe berries. Green, spoiled, rotten berries are not suitable. Such fruits can radically spoil the taste of the drink.
2. It is advisable to collect berries for making wine in dry, sunny weather. Cherries picked during rain are too watery.
3. If you don’t like the tart taste of the wine, you can remove the cherries.
4. Cherry wine can be combined with other fruits and berries. The most suitable combination is with raspberries, black currants, and plums.
5. There is no need to wash the fruits before cooking; they contain the wild yeast necessary to start fermentation.