Tasty and fragrant homemade cherry wine can be made only from rich, fragrant berries and fruits. Cherry has no pronounced aroma, contains a small amount of juice and therefore the wines are made from it mainly with the addition of other more juicy and fragrant berries.
Homemade Cherry Wine - General Cooking Principles
• Raw materials must be well matured, with no signs of spoilage. You also can not take immature or overripe berries. In the immature excess of acid and low sugar, and in overripe berries, even when stored for a short time, acetic fermentation begins.
• Bones are necessarily removed from cherries and cherries; otherwise, during the long fermentation, prussic acid is released from them. As a result, the wine gets a bitter almond flavor.
• Preparation of high-quality wines from cherries at home is a rather long process that lasts more than one month and proceeds in stages:
• squeezing juice;
• intense fermentation;
• decanting wine from sediment;
• the “silent fermentation” process;
• sweetening or fixing, depending on the desired result;
• wine maturation;
• if necessary - clarification of the finished product.
• Wine is prepared in special containers (large-capacity glass cylinders or ordinary 3-5-10 liter jars) on the neck of which you can tightly install a hydraulic lock or put on an ordinary rubber (medical) glove with a small puncture in one of the fingers.
• Strain the wort and already prepared wine through a simple filter in 2-3 layers of wide medical gauze or cotton wadded cosmetic discs laid out inside the funnel.
• Filtered finished wine is sealed tightly and cleaned for storage in a room with a temperature significantly below room temperature. This may be a refrigerator or cellar.
Recipe for wine from cherries at home
• ten kilograms of ripe red cherries;
• 1 kg of unrefined sugar;
• half a liter of filtered water;
• 25 grams of citric acid.
1. Carefully remove the stones from the berries. To preserve all the juice, it is best to do this over a bowl, into which you will immediately add the sweet cherry,
2. Well knead the flesh with your hands and add water. Cover the container with gauze, firmly fasten its edges and put it in a dark place for three days.
3. Once a day, be sure to stir the mixture with a clean hand or a wooden spatula on a long handle.
4. When the berry mixture starts to bubble, sizzle and cover with a foam cap, filter on two layers of gauze and squeeze the pulp (the remaining pulp on the gauze).
5. Pour juice into a special fermentation tank. It should occupy only 70% of its volume.
6. Pour 400 grams of sugar and all the lemon. The resulting mixture must be mixed and set on the neck “water seal”. If you do not have a special device, use the most ordinary medical glove. Well wrap it to the container with tape, and in one of the fingers make a small puncture with a needle.
7. Transfer the tank to the basement or another suitable dark room with the optimum air temperature from 18 to 27 degrees.
8. After exactly four days, remove the glove and pour one liter of liquid. Dissolve 300 grams of sugar in it and fill it back. Repeat this procedure after three days and leave the wort in the same place for another 25-50 days.
9. When the glove is “blown away” or the gas stops emitting through the water seal, transfer the young homemade wine from the cherry tree through a straw into a clean container.
10. Remove the sample and, if necessary, add more sugar. Wine, for the guaranteed absence of unnecessary fermentation, is fixed with alcohol. Its share should be 12-15% of the total volume. 11. Move the container with wine to the room with the optimal thermal mode from 5 to 16 degrees and leave for several months (from 3 to 12). The first ten days, it is desirable to keep the young homemade cherry wine under the trap.
12. If during all this time sediment forms in the wine, try to remove wine from it at least once in 20 days. To do this, pour the wine through the straw into a clean container and close tightly again.
13. The wine will be ready when sediment stops appearing on the bottom of the tank.
14. Pour ready-made homemade cherry wine for storage in prepared bottles and seal her cork tightly. Store the drink optimally in a cool cellar, and at small volumes, wrap the bottles in paper and put them in the refrigerator.
Homemade Cherry Wine: Recipe from Fermented Jam
• one and a half kilograms of fermented cherry jam;
• 250 grams of granulated sugar;
• A tablespoon of unwashed raisins.
1. Heat up one and a half liters of water to 30 degrees and dissolve the fermented jam in it. Put unwashed raisins, mix well and remove the sample. If there is not enough sweetness, report more sugar. Do not overdo it, the mixture should not be cloying.
2. Take the fermentation tank (glass bottle, 5 liters capacity) and fill it with two-thirds mixture.
3. Put the neck on the medical glove. Carefully, only in one layer of rubber, pierce one of the fingers with a needle and firmly fasten it on the bottle. You can install a special water seal instead of a glove.
4. Wrap the container with dark paper or thick thick cloth and put in heat. After five days, with the help of a thin tube, pour about 100 ml of wort and dissolve one hundred grams of sugar in it. Pour the cooked syrup into the wine and set the water seal again. Repeat the procedure after about five more days.
5. After fermenting the wine (fermentation time from 20 to 60 days), strain, and the sediment remaining in the bottle drain. 6. For strength, add vodka or alcohol. The amount depends on the desired strength. Usually from 2 to 15% is added to the volume of young wine. You can not fix, but note that this wine is not stored for a long time.
7. Fortified drink just under the neck, fill the prepared containers. Close tightly and remove for aging in a fairly cool place.
8. During the month, every ten days, remove the wine from the sediment. In the future, do it as it appears.
9. As soon as the sediment stops forming, pour the finished wine into sterilized bottles and seal the bottle tightly.
Cherry wine at home from broken (exploded) compote
• 50 gr. dry rice cereal;
• 350 gr. Sahara;
• three liters of red or yellow cherry compote.
1. Pour the compote into a large saucepan, remove all the sweet cherries from it. Remove the bones and put the flesh back into the pan.
2. Add unwashed rice cereal, add sugar and stirring to achieve its complete dissolution.
3. Pour the compote into a glass container for fermentation, place it under the water lock and put it in a dark warm place for a period of about a month.
4. Upon termination of the fermentation process, strain the beverage. Bottled or small glass jars with screw caps and soak the wine in accordance with the recommendations for at least two months in a cool place.
Homemade cherry wine with strawberries
• fresh ripe strawberries - 1 kg;
• sweet cherry (preferably red) - one and a half kilograms;
• two tablespoons finely grated lemon zest;
• one kilogram of large unrefined sugar;
• 30 grams of lemon (citric acid);
• Tablespoon of vanilla powder.
1. Select rotten berries. Tear off the stalks of the strawberry, try to get rid of the dirt splashed with berries. Sweet cherry is released from tails and bones. 2. Put all the berries in one bowl and knead well.
3. Add lemon zest, vanilla powder, citric acid with granulated sugar. Mix several times, with a small interval, mix and distribute in three-liter jars.
4. When the mixture begins to ferment after 4-5 days, put gloves on a small hole (a thin puncture) on the jars and put them in a warm room.
5. After three weeks, ready-made cherries wine at home, with strawberries, filter and send for storage, according to the principles specified at the beginning of the article.
Recipe for a sweet cherry wine at home with raspberries
• Fresh raspberry - 1.2 kg;
• 800 gr. ripe sweet cherries;
• five glasses of granulated sugar;
• two liters of water.
1. Take the raspberries from rubbish and damaged berries, choose stones from the cherry tree, do not wash the berries.
2. Twist the berries in a meat grinder, add a glass of granulated sugar and, having mixed well, let stand for ten minutes. Pour the berry mixture into a three-liter jar.
3. Dissolve the remaining sugar in water and bring the syrup to a boil over low heat. Continue to cook, without changing the heat, for five minutes. Be sure to remove the foam from the surface of the syrup.
4. Cool the prepared syrup to room temperature, and pour it into the jar of berry puree. Stir the mixture with a wooden spoon with a long handle so that the sugar accumulated on the bottom also dissolves well. Close the jar with the water shut-off lid and remove the prepared wort for fermentation in the heat for two weeks.
5. When fermentation stops, carefully remove the wine from the sediment and filter using gauze in several layers.
6. Pour into cleaned cooked bottles and, tightly closed, clean in the cold (refrigerator).
7. After a week you can take the first sample.
Homemade black currant cherry wine
• two kilograms of black currant; • kilogram of ripe red cherries;
• pound of sugar;
• 10 grams of alcohol pressed yeast.
1. Black currant berries are separated from the stems and leaves. Tear off the tails of the cherry, select the bones and rinse all the berries well under the tap.
2. Fold the currants with cherries in a suitable dish and chop up with a blender until you get a smooth mash.
3. Boil two liters of water, dissolve the sugar in it, condemn the syrup to about 30 degrees and pour the berry puree over it.
4. Add the chopped alcohol yeast, stir the mixture and pour into a large glass bottle. Cover the neck with a cloth and put it in a dark, and at the same time warm place for several days (3-4). Do not forget to mix the contents of the bottle at least once a day.
5. Then strain the berry mixture, using the simplest filter of a pair of layers of gauze, and squeeze the remaining pulp well. Pour out the drained fluid back into the bottle and install a water seal or wear a glove.
6. Again, remove the container in the heat, but for three months and periodically filter its contents, draining the resulting precipitate.
7. After, again filter the young homemade cherry-currant wine through the gauze and leave it for another two months.
8. Pour the finished wine in a storage container and, tightly closed, clean in a place with low temperature.
Homemade cherry wine: recipe from sweet cherry and other berries
• red sweet cherry - 800 grams;
• black currant - 1 kilogram;
• red, very ripe currant - 1.2 kg;
• 1 kg of black, ripe rowan berries;
• 300 gr. dark raisins;
• three kg of sugar.
1. Mix seedless cherries with currants and chokeberry sifted from leaves and pour all the berries into a 20 liter glass bottle.
2. Approximately in six liters of warm water, dissolve the granulated sugar and pour the berries with the resulting syrup. He must cover them completely. If the syrup is low, add a little more boiled water and mix well. Put the bottle under the water lock and put it in the heat for two months. 3. Strain the future drink and pour into a clean bottle. Add a pound of sugar and add raisins. Stir and clean again for a month and a half, just under the water lock.
4. After that, filter the wine well through the cotton pads laid out in the funnel and bottle it.
5. You can use ready-made wine immediately or remove “until better times” in a cold place.
Homemade Cherry Wine - Tricks and Tips
• The acidity of the juice can be reduced by adding sugar, and it can be increased by citric acid.
• If the fermentation process is carried out at a minimum temperature, the wine will be drier.
• Homemade sweet cherry fortified wine is obtained by adding alcohol or vodka to the fermented wine.
• The desired strength of the wine regulate sugar. 20 gr. sand, added to one liter, is +1 degree fortress. But do not forget that the berries initially contain sugar.
• If the wine is stored at a temperature in excess of +5 degrees, it should be pasteurized. Pasteurization occurs in a water bath at 68 degrees. Half-liter containers with a drink can withstand 15 minutes, liter - up to half an hour, and the bottles with a capacity of 0.7 liters. - 20 minutes.