Homemade cherry wine recipe without yeast. Homemade cherry wine: a simple recipe

Everyone knows that wine is the oldest of the alcoholic beverages invented by mankind at the dawn of its existence. But, contrary to the name, of course, it is prepared not only from grapes. And in some eastern and even European countries, cherry wine with seeds is even considered something of a national symbol, and the technological methods of its preparation are passed from grandfather to father, from father to son by inheritance. In addition, a good glass of high-quality berry drink is an integral part of a dinner party, and an addition to a business meeting or a warm feast with friends and colleagues. Why not use a good recipe?

Cherries are as good as grapes!

Such a drink, prepared with his own hand in the kitchen, can become the real pride of the owner of the house. And making homemade wine from cherries with pits is a real hobby, for example, for an experienced gardener or a novice distiller. It is not a sin to pamper friends and family with a bottle of natural wine. After all, its creation, we will not be afraid of this word, requires skills and certain efforts. But on the other hand, those who can properly manage their stock of patience may want to try to make it with their own hands according to the recipes below. And believe me: your resource will not be wasted. After all, simple with seeds, although, perhaps, is inferior to some types of drink made from grapes, but quite confidently surpasses other fruit and berry wines. It is tasty and aromatic, healthy and rich in microelements and vitamins alcohol. After all, with bones it is done from the heart, with the addition of pulp, bones, water and sugar. In turn, I would like to offer several simple and proven recipes for this drink: fortified, semi-sweet table, liqueur. Are you ready to try cooking?

The first step on which a lot depends

Homemade with seeds is made from pure, not hybrid varieties. Berries, of course, should be selected fresh, ripe, juicy, in color - preferably dark-colored. It is better to discard spoiled fruits with brownish spots and dots right away at the sorting step. Do not forget about this fact: the harvest that was stored in the refrigerator for more than three days after the end of the harvest is considered not quite suitable for making the right homemade wine. The best option is your own cherry orchard and your own freshly harvested crop. To get an excellent homemade cherry pitted wine, regardless of the different nuances of recipes, it is worth taking the first step for its production: careful selection of raw materials.

Berries are important!

The berries must be sorted out, the seeds must not be removed. In our recipes, this is exactly what you need to do: in order to get an almond flavor, which, no doubt, will be an audible note in this wine when you use whole berries. Then the fruits (in some recipes, by the way, the cherries are not washed at all) must be kneaded and poured with purified prepared water (best of all, if you buy it in the store). After a day, the entire mass must be carefully squeezed out. The resulting wort will become the basis if you decide to make wine with pitted cherries.

The following advice will help you in making a drink: if the wort has stood for a couple of days, and the fermentation processes have not yet begun or are extremely weak, you need to add a handful of unwashed natural raisins to the liquid (wine yeast lives there). At the final stage of winemaking, you will drain it along with the rest of the unnecessary sediments. However, now the fermentation of wine will begin to occur very actively, and all your efforts (products, by the way, too) will not be wasted, and the future drink will not suffer from this either, on the contrary, it will benefit.

Calculation of the final product

If you are going to create wine from cherries with seeds, then it is not so difficult to calculate how much of the final product you will help out in the final. The finished wine will have somewhere a little more than half of the original volume of the entire mass (that is, berries, plus sugar, plus water). For example, out of ten liters of source code, you can get about six liters of the purest and most delicious wine. Naturally, with a general increase in the volume of ingredients, the final yield of the drink will also increase.

Assorted is possible!

It may happen that you do not want to make pure cherry wine with pits, but some kind of assortment, where the base is this berry. Do not be afraid of such an experiment. You can add currants, plums and raspberries to cherries. This procedure will not spoil the precious product, but will only give it a piquant zest. The main thing is that cherries make up at least 50% of the total fruit mass.

A little about dishes

For winemaking, you will have to use a full arsenal of vessels and various containers: a fermentation barrel or food container, several ordinary 3-liter jars, narrow 0.5-0.75 bottles for the finished product, a watering can, a ladle and similar accessories. Acceptable material - glass or stainless steel, metal with enamel, food grade plastic. Wine lovers are not recommended to use a wooden barrel for making a drink in a kitchen. This container will greatly complicate the whole process. Don't forget about closure caps, gauze bandages, a cooking strainer, and other necessary tools!

Cherry wine with seeds. Step by step recipe

It should be noted that the drink has a spicy almond flavor, slightly reminiscent of the famous "Amaretto". The wine has a wonderful rich ruby \u200b\u200bhue, an extraordinary aroma with tart hints of spices. We will need: a bucket of cherries with seeds, two buckets of purified water, 7 kilograms of granulated sugar.

To make the wine aromatic and pleasant, choose a ripe, not overripe, sweet and sour berry. It is not necessary to wash it, as we have already said, so as not to remove bacteria from its surface that improve fermentation. We also do not remove the bone. We take spring water, artesian water, warming it up to room temperature. The output from these ingredients should be more than 20 liters of excellent table wine (semi-sweet).

Cooking the wort

As a container, we will use a plastic barrel for drinking water with a lid. The wort mass should be three quarters of its total. Cherries must first be crushed in a dish convenient for these needs. Then we put the berries with a bone in a barrel, pour some water there, add sugar, mix everything thoroughly, close the lid loosely and set aside in warm and dark for fermentation.

Fermentation

This process can last in different ways, depending on the conditions and variety - 15-20 days. At this stage, the foam actively passes, and the cherry fruits rise upward. The optimum temperature is up to 25 degrees, not lower than 20. To lower the temperature of the fermenting wort, you need to crush a small piece of ice. And if an increase is required, we heat a little from the contents of the container, not to a boil, but to keep it hot, and pour it back. From the second day, the wort is stirred at least twice - this is the whole first week.

Quiet fermentation, sediment removal

We cover the dishes with the fermenting mixture with a loose lid and put them in the dark and cool (a cellar, where the temperature is ten degrees, is good for this purpose). There the drink should stand for 10 days or 2 weeks. After settling dense 2-centimeter sediments, we make an overflow, straining the wine with a hose from the container to the container (some prefer to make several overflows). We repeat the procedure until the complete end of the fermentation process (we check by attaching the auricle to the bottle: there should be no hiss in the absence of bubbles). The taste of the drink at this time is without excessive sweetness, it is not alcohol waves that are felt in the aroma, but the smell of a good cherry with seeds completes the following steps.

Wine maturation, bottling

We pack almost ready-made young wine into bottles using a familiar hose, then cork it. Now the drink needs to be kept in a dark place, then it will be as transparent as possible, different in color and aroma.

Cherry pitted wine with glove

Our people are cunning for inventions! Here is another fairly common, fairly affordable recipe for pitted cherry wine. Made from cherries at home, this alcohol will have a tart and spicy taste. So, a simple recipe for wine from cherries with seeds - your close attention!

Ingredients: cherry with stone - 10 kg, granulated sugar - 3 kg, prepared water - 10 liters.

1. Preparing carefully selected cherries. Knead, add sugar, fill with purified water and squeeze lightly.
2. We put the resulting mass in cans of three liters each with a capacity. Glassware should be two-thirds full.
3. We put on a rubber glove on each jar (sold in a pharmacy or in a hardware store). After a few days, the wort begins to ferment, this process can last about 30 days, but no more.
4. At this time, the glove on the bank rises and straightens, as if releasing a greeting to us. When the air comes out of the gloves, and bubbles disappear in the containers, this means that the drink is ready to drink. We pour into beautiful bottles, cork. To keep it longer, add (but not necessarily) a little vodka with a strength of 40 degrees (fix it).

Fortified

Cherry pitted wine with vodka for those who like "hot"! We offer a simple recipe for a homemade drink. Soft, pleasant to the taste, with delicate aromas of fresh ripe cherries with pits - this is his character! And what is surprising: wine can even be made from frozen cherries.

Ingredients: 3 kg of cherries in a bag from the freezer, 8 liters of purified water, a pound of sugar, half a glass of vodka. It is better to take good vodka, without additives and essences - pure (or diluted alcohol). How to make wine from cherries with seeds according to this recipe?

Now you know with bones. As you can see, there are various interesting ways to prepare this wonderful, healthy cherry alcoholic beverage: simpler and more complex, more traditional and individual recipes. At least, cherries can be made, if desired and with the appropriate skills, table, semi-sweet, vodka-fortified wine, as well as liqueurs and excellent liqueurs. However, the preparation of the latter is a topic of a completely different conversation. Enjoy your meal!

Does cherry wine benefit a person or does it have a harmful effect on his body? Disputes about this have been going on for a long time and in many countries. Why? Let's try to figure it out.

What is the use of cherry wine?

Speaking about the benefits of any drink, one should proceed primarily from its certain doses. Even in antiquity, Paracelsus noticed that everything can be poisonous, only its amount makes the poison invisible. If the product is made from high-quality berries, ripened without the influence of chemicals, then all those useful substances that are characteristic of cherries are transferred to it:

• carbohydrates
• vitamins
• natural sugar
• nitrogenous substances
• pectins
• organic acids
• tannins.

With a strict dosage and moderation in consumption, cherry wine can have a beneficial effect on human health, since the components of the raw materials from which it is made are rich in useful substances. Taking a small glass at lunch will help improve your mood, fight depression and correct stomach function. It is believed to have anti-aging properties and drive “bad” cholesterol out of the blood. Weakened people often drink red wine to restore their strength. With a small amount, you can relieve physical and mental stress.

Cherry wine harm

We must not forget that the cherry itself is capable of containing hazardous components. In this regard, the claims about the dangers of cherry wine have every reason.
Firstly, hydrocyanic acid is present in the cherry pits, and this is poison. Therefore, when making cherries at home, you must first remove the seeds, and only then deal with the drink. If you leave them, then you can simply be very poisoned. Cherry wine is not advisable for people who suffer from hyperacid gastritis, peptic ulcer disease. It is strictly prohibited for diabetics. Some dentists claim that cherry wine destroys tooth enamel.

The secret of eternal sobriety is open, you just need to add ...

So, homemade cherry wine, whose benefits and harms are controversial, can become both a friend and a sworn enemy. Make it necessarily without the use of seeds and only from ripe, but sour berries. With the addition of a small amount of raisins or grapes. After fermentation, it ripens for 14 weeks, and only then can the product be called wine.

We must not forget that by constantly drinking before dinner, a person can become a slave to the glass. To prevent this from happening, you need to drink very, very moderately, no more than 1 glass per day. If there is a desire to use wine in treatment, then you cannot prescribe this healing remedy yourself. Such a desire leads to dire consequences. Be sure to talk to your doctor about this and do not ignore these recommendations.

Cherries contain a large amount of useful substances: vitamins, organic acids, pectins, minerals, incl. rare organic acids, incl. folic acid, enzymes, natural sugar, tannins, carbohydrates, nitrogenous substances. Such a rich composition of useful components in raw materials for cherry wine allows it to have a beneficial effect on the human body in strictly dosed and individually selected use.

At the same time, one must always remember the words of Paracelsus, that poison can only be harmless in a certain dose... For example, having a glass of quality cherry wine at lunch can help a person relieve depression or some stomach upset.

But you need to remember about the dangerous components of cherries.: high concentration of acids, especially poisonous
hydrocyanic acid in cherry pits. Therefore, in no case should you make wine from cherries with pits, and people with high acidity, with diseases associated with this (for example, hyperacid gastritis), stomach ulcers, diabetes mellitus should not consume cherry wine at all. Moreover, cherry wine damages tooth enamel.

Cherry wine is inferior in quality to grape wines, so all the harmful effects of grape wine are aggravated by the use of cherry wine. However, a lot of research has been devoted to promoting the health benefits of cherry wine, and its harmful effects are stubbornly hushed up. At the same time, not a single researcher explains for what purpose it is necessary to process a healthy product (cherries or cherry juice) into wine, which acquires, along with useful ones, a number of harmful and hazardous qualities to health.

The whole truth about the dangers and benefits of Wine

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

The awareness that alcoholic beverages are harmful to health does not deter people from drinking them with one or another regularity, in one or another quantity. At the festive table, at a long-awaited meeting, on a "foray" into nature, almost everyone from time to time skips a glass, a glass, 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 vineyards are not everywhere, and cherries will give birth every year in almost every summer cottage. And if everyone has already gorged on healthy berries, closed jams and compotes with them, you can make a good and somewhat healthy wine at home.

Cherry wine is healthy in moderation.

The composition of the wine, if prepared correctly, will retain all those nutrients that cherries contain:

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

If there are no contraindications, the norm of consumption of alcohol-containing beverages is not exceeded, wine made from cherries prepared at home can benefit the human body:

• increase blood pressure
• improve appetite
• get warm
• overcome depression
• improve sleep
• cheer up and improve performance

It is best to drink cherry wine before dinner.

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 bones contain poisonous hydrocyanic acid. If during the preparation of wine they are not removed from the berries, the liver may not cope, poisoning will occur
2. Cherry wine contains a lot of sugar, it is contraindicated for diabetics
3. Homemade alcoholic drink should not be drunk by people with hypertension
4. Fruit acids in cherry wine can worsen gastritis, stomach ulcers
5. These acids also attack tooth enamel.

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

What berries are best for homemade cherry wine?

The most delicious and healthy wine will be obtained from cherries harvested during the season:

• sour
• dark color
• ripe
• not tainted

A maximum of 2-3 days should pass from the moment the berries are picked to the moment the wine is prepared, otherwise the cherries may turn sour or rot.

Wine is made from ripe, juicy, but not tainted cherries.

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

Here are a few more important points to consider in order for the wine to turn out delicious, be it from cherries or any other berries:

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

Homemade cherry wine with seeds: a recipe

Winemakers still recommend removing the 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 about 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 conveniently milled, this crush is called pulp. Knead the berries with your hands or with a wooden crush
3. Drain the water and pound the berries thoroughly so that each of them bursts
4. Pour crushed cherries with water in a 1 to 1 ratio and add sugar to them
5. The mass is thoroughly mixed, 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. After it will be possible to remove the berries and seeds, they will have to emerge by this time. Therefore, the wine is simply poured through a colander or sieve.
8. The wine should now ferment in the 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 precipitate will be visible at the bottom of the bottles, it needs to be filtered. Wine is simply poured into another bowl through a thin hose
10. The drink ferments for another 2 weeks, after which it can be poured into a permanent bowl and corked
11. Young homemade cherry wine is aged for about 14 weeks, and it will be usable for 9 months, that is, just in time for the new harvest of berries

Cherries for wine.

Adding sugar to cherry wine.

Wine bottles under water seals.

Homemade cherry water traps for homemade wine.

Homemade cherry wine: a simple recipe

There is an even simpler recipe for making delicious cherry wine:

1. You need to take 3 kg of berries, 5 glasses of sugar, half a teaspoon of dry yeast and 4 liters of water
2. The berries are dragged and laid out in a spacious dish
3. The water is brought to a boil, the cherry is poured with boiling water
4. Leave them to soak for 5 days, then filter
5. Add sugar and yeast to the future wine
6. The wine is kept in glass under a water seal for 3 weeks, after which it is stirred and filtered
7. Bottled and sealed wine is aged for about six months, after which it can be drunk

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

VIDEO: Recipe for Cherry Wine with Pits

Cherry wine with yeast

Obviously, yeast is needed in order for the wine to ferment well, that is, to release carbon dioxide. Conventional bakeries are not suitable, they will not give the drink anything but an unpleasant smell.

Wine yeast.

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

Wine yeast wakes up in a special nutrient medium - ammonium phosphate. They grow at a temperature of 20-24 degrees, no lower and no higher.

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

Wine doesn't ferment endlessly. The growth of yeast in it slows down as the degree increases, and when the alcohol is more than 15-18%, it stops altogether.

Homemade cherry wine: recipe without yeast

Without yeast, you can easily make homemade, "female" cherry wine.

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

You can make a light cherry wine without adding yeast.

How to make fortified cherry wine: a recipe

The recipe for making fortified wine from cherries differs from the classic only in that alcohol is additionally added to the drink, and it will turn out stronger.

1. Take about 5 ml of alcohol per 1 kg of berries
2. Alcohol is added to the pulp along with water and sugar.

VIDEO: CHERRY WINE. Step-by-step Home Cooking Recipe

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 brewing drink to ferment
4. 1 kg of sugar is added to the drink after it has fermented, alcoholized and filtered

How to make dry cherry wine?

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

1. Take 4 kg of sugar for a 10-liter bucket of cherries
2. Unwashed berries are laid out in glass jars and covered with sugar
3. The jars are not covered with a lid, but simply tied with gauze.
4. Banks should be 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. They put the juice in the same glass under gauze again in the sun, keep it there for 3 days
8. Strain the wine and leave it to rise for two weeks, now in a dark place

Cooking cherries.

IMPORTANT: If the whisker turns out to be too strong, it is permissible to dilute it with a little water

How to make wine from fermented cherry compote?

If the cherry compote harvested for the winter has gone bad, you can “save the product” by turning it into wine. Sugar and leaven will be needed.

1. Sourdough can be made from wine yeast, but skillful home winemakers got used to it in a different way: they just add 7-10 raisins to the fermented compote
2. It is better to pour the compote with sugar and raisins into three-liter jars, or wear rubber medical gloves or 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 emitting, she will fall off
4. Usually, compote wine ferments for about a month.
5. After it is poured into sterile bottles and tightly closed, left to ripen for another 1 - 4 months

Cherry compote wine ferments under a rubber glove.

How to make wine from cherry jam?

Does it happen that cherry jam doesn't work? It doesn't matter, they got 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 can, it must be thrown away

1. 1 kg of jam is diluted with 1 liter of water
2. Add 100 g of sugar
3. The cans with the prepared drink are tightly closed, left warm, but hidden from the sun
4. After 4-5 days, the pulp is separated by straining
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 bowl so that the sediment remains
8. Homemade cherry jam wine matures for 2 months

VIDEO: Wine from Cherry Jam

Among the variety of homemade alcoholic drinks, you can even get lost when it comes time to choose the right recipe. Sugar-free cherry wine is perfect for beginners and experienced winemakers, because this drink is just a magic elixir that will help you cope with many ailments or simply cheer you up.

It is quite simple to prepare it, because cherries are an affordable berry and if you do not have a summer cottage, you can buy them at the nearest market during the season.

How to choose cherries for making wine at home

The final taste of the drink depends on the quality of the main ingredient, in this case of berries, and in order for it to be successful, you need to properly approach the choice of cherries. We will tell you how to correctly and simply choose berries that will turn into a delicious drink.

Cherry ripeness

• Cherries are very juicy and sweet, but only if ripe. You can choose ripe cherries by color: bright red and scarlet berries are the standard for choosing cherries for making wine.
• Never buy unripe berries, the drink will turn out to be sour and tart.
• It is also important not to buy dark overripe cherries, because it is very difficult to see defects on them.

Berry quality

• The berries should be firm to the touch, but not firm. The cherry should be easy to press, but its pulp should be right there and then in place. It is these berries that are the juiciest and will make the most delicious wine.
• The berries should not be dirty, broken or with dark spots. Even one of the defects can spoil the taste of the wine, and all your efforts will be smoked.

To make sure that the berries are of high quality, you need to pick them yourself or buy them in a transparent container. Whether it is plastic or glass, the main thing is to visually assess the quality of the main component.

• Also, the cherry must be dry, even small drips indicate that the berry has been torn off for a long time or may have been stored in improper conditions. Even if they try to assure you that any berry is good for wine, know this is not so and always buy the highest quality cherries. Ideally, it is best to pick berries yourself or buy from friends, in this case you will be sure of the quality of the raw material for the drink one hundred percent.

Homemade wines without sugar are very popular, because in such a drink the true taste of berries is preserved. In addition, this wine covers a large audience of tasters, because dry wine can be used not only for the holiday, but also for preventive purposes in many diseases.

If you have the opportunity to make wine with your own hands, be sure to use it, because you cannot find such an original drink in the store. Cherries are great for a drink that can be prepared with absolutely no sugar.

Ingredients

• Ripe cherry - 5 kg + -
• Clean water - 2 liters + -
• Lemon - 2 pcs. + -

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How to make dry cherry wine yourself

Sort out ripe berries and remove all spoiled and dry fruits.

1. Gently remove the seeds from each berry, do it better over a bowl so that all the juice goes into the drink. Place seedless berries in a large container (preferably a glass bottle).
2. Pour water into a small saucepan, put the utensils on the fire and simmer for 2 minutes. Chill the water a little and pour it over the cherry.
3. Mix the berries with water with your hands and cover the container with gauze folded in several balls. Place the future wine in a warm place for 2 days.
4. After strain the berries, squeeze well with your hands. Filter the resulting aromatic liquid through a sieve several times and pour into a clean vessel.
5. Squeeze the juice out of two large lemons, strain it from the pulp and pour over the cherry liquid. Stir the mixture with a wooden spatula.
6. Put a glove on the container or install a water seal. Place the wine in a dark fermentation area. Within 3-4 weeks the wine will ferment, it is desirable that the temperature of the place where the drink is standing does not change.

When the fermentation process is over, remove the wine from the sediment and pour into a clean container. You can use cans, it will be much easier to filter the drink. Remove the wine from the lees every two weeks until it is clear. Then pour it into clean bottles and seal tightly.

Place the bottles in a cellar or wine refrigerator for 1.5 months, after this period the wine can be tasted. Astringent and light wine will suit your taste and will give you a good mood even on the most cloudy day.

Ingredients

• Raspberries - 1 kg.
• Cherries - 1.5 kg.
• Raspberry leaves - 100 pcs.
• Cherry pits - 12 pcs.
• Citric acid - 1 tsp
• Linden honey - 3 tablespoons
• Moonshine - 300 g.
• Water - 3 liters.

How to make homemade cherry and raspberry wine quickly and easily

1. First of all, prepare the berries: sort out the raspberries from debris and spoiled fruits. Gently remove the seeds from the cherries with your hands. Divide the berries into separate bowls in the first step.
2. In a small saucepan, boil 1.5 liters of water, remove the utensils from the heat and toss in the raspberries. Cover the container with a lid and do not open until completely cooled.
3. Put the raspberry leaves and cherries into another, already large saucepan. Cover with remaining water and simmer ingredients for 5 minutes. Then remove the pan from heat, cover and set aside.
4. Put both containers with berries in a cool place overnight.
5. The next day, strain both syrups thoroughly through cheesecloth and mix in one container. Add linden honey, citric acid and stir well with a wooden spoon.
6. Add moonshine or vodka and dry cherry pits to the wort. Cover the container with a lid and place in a cool place for a week.
7. Then strain the wine again and bottle it. Send the packaged drink to the cellar for 2 weeks, and then start tasting.

Sugar-free cherry wine will be another drink that will take a special place on your shelves. You can store a drink for 1.5 years, but it is unlikely that it will stay for so long.

Wine is one of the oldest drinks, in many countries it is national, the traditions of making wine are passed down between generations. A glass of good wine with a rich taste is an invariable attribute of a beautiful reception, a business meeting or just a cozy evening surrounded by loved ones. And wine made at home will also become a symbol of cordiality and sincerity, moreover, it is a healthy and truly delicious drink.
Grape wine is considered the most popular all over the world, but wine made from cherries is not inferior to it in taste characteristics. Cherry wine has a delicious aroma, deep color and exclusive taste that makes it special.

The most preferred option is considered to be simple, non-hybrid, cherry varieties. A prerequisite is that the cherry must be ripe, clean, not even a little overripe or damaged. You need to pick berries just before cooking - the maximum shelf life in the refrigerator is only 3 days, after which these berries can no longer be used for winemaking.

In addition to the nuances of the recipe, there are unshakable rules for making wine from cherries:

• Before cooking, the cherries need to be sorted out and pitted again. If you use whole berries (this option is allowed by some recipes - the wine will acquire a tangible almond flavor).
• The berry for wine is not washed. If you nevertheless decide to do this, you need to mash the cherries and fill with distilled water for 24 hours. After that, the mixture is wrung out, and the resulting mass is used to make wine.

When selecting ingredients, keep in mind that the final product at the output will make up about 60% of the total mass of products (sugar, berries and water). That is, if you prepare wine from 10 liters of mixture, you will get about 6 liters of finished wine at the output.

Changes are allowed for any cherry wine recipe. If you want to add an additional flavor to the wine or make a wine drink on this basis, you can add other berries and fruits: raspberries, currants, plums. Experiments sometimes lead to the most unexpected results and the unique taste of your wine. The main rule is that cherries should be at least half of the mixture.

There are a lot of recipes for making homemade cherry wine. Consider a standard, classic recipe that will delight you with proven taste and high quality product.

The classic cherry wine recipe

This method of making homemade cherry wine has been known for a long time, but became especially popular in the Soviet years, when there was a real boom in cherry cultivation among gardeners.
Ingredients:

• Cherries - 10 liters
• Water - 10 liters
• Sugar - 3 kg

Preparation:

Making wine from cherries is a fairly simple process, the main thing is to strictly follow the preparation method.
The berries are prepared in the classic way described earlier: the seeds are removed, and the fruits themselves are kneaded and filled with water. This is done in order to get rid of excess cherry juice - in pure concentration it is very sour, which can affect the quality of the finished product.

The bottle must be stored in a dark and warm place. Wine fermentation begins, as a rule, after a few days, the glove is inflated at this time - in no case should you take it off. After about a month, when the glove is deflated and all signs of fermentation have disappeared, you can finally open the container - the wine is ready for tasting.

During long-term storage, microorganisms can appear in such wine, therefore, if you do not plan to use it in the near future, you must add 0.5 liters of alcohol or high-quality vodka to the liquid. This will increase the strength of the wine, but will keep it for a long time.

Fortified cherry wine

For lovers of stronger drinks, there is another way to make wine from cherries, based on the classic method, but with the addition of a number of ingredients that add strength.
Ingredients:

• Cherries - 10 liters
• Water - 2 liters
• Sugar - 2 kg
• 40% alcohol or vodka - 0.5 liters
• 1 serving of wine yeast

Preparation:

Cherries need to be pitted, chopped or thoroughly kneaded and filled with water. After a day, squeeze the mass and add a portion of wine yeast. As a rule, the yeast consumption is indicated on the packaging. After that, the mass must be left for 10 days, and then very carefully, so as not to disturb the sediment formed at the bottom, pour the mass into a clean container. To do this, you can use a thin rubber tube or a pharmacy dropper, the liquid will flow according to the laws of physics. Further, alcohol and sugar are added to the drink.
The period of fermentation of the drink after these steps is another 10 days, after which the young fortified wine can be filtered and poured into sterile glass bottles. Storage should be done in a cool place.

"Vishnyak"

Considering the methods of making homemade cherry wine, you cannot get around the recipe where the berry is used along with the seeds. The result is a concentrated wine that resembles a liqueur.

Ingredients:

• Cherries - 10 liters
• Sugar - 4 kg

Preparation:

This recipe does not require any special cherry preparation. It is not washed, only sorted out of debris and impurities.
The berries must be placed in a glass container (exposure to sunlight plays a key role in the cooking process), covered with sugar and placed on a sunny windowsill. Cover the neck with gauze.

It is important to watch out for mold growth. If mold appears, then the cooking process went wrong and the resulting wort is simply thrown away.

After 30-40 days, the mass must be filtered, the berries are grated and squeezed, you should get a homogeneous liquid. Next, the mixture is put on the sill again. After 3 days, the wine must be thoroughly filtered (this is the last stage of filtration) and placed in a warm place for 10-15 days.

It may seem that such a wine requires complex manipulations, but its aromatic and aromatic taste justifies all the efforts made to prepare it.

Frozen cherry wine

Unfortunately, it is not always possible to get a large amount of fresh berries. For such cases, there is a way out - homemade wine can also be made from frozen cherries, subject to minor amendments to the classic recipe. It is necessary to add wine yeast or a handful of unwashed dark raisins to enhance the fermentation process. Consider the recipe for this option.

Ingredients:

• Frozen cherries - 5 liters
• Water - 5 liters
• Sugar - 1.5 kg (depending on preference, you can increase or decrease the amount by 0.5 kg)
• Dark raisins - 1 handful

Preparation:

After defrosting the berries and removing the seeds, you need to grind them in mashed potatoes, it is most convenient to do this with a blender. Raisins are added to the mass, and in this state the mixture is left for two days. After that, you need to add warm boiled water, strain the mass, squeeze out and add sugar to the resulting liquid. The wine is left to ferment, wearing a water seal or a glove. After fermentation is complete, the wine is carefully poured into sterile bottles - the drink is ready.

Among the many varieties of methods and methods for making homemade wine, the principle and composition of the ingredients is the same. Depending on what kind of wine you want to get - dry, sweet or table wine, the amount of sugar and water changes, depending on the required strength of the drink, alcohol is added.
However, the best way to come up with a formula for your own homemade wine that will become your calling card is, of course, experimentation. Do not be afraid to change the ratio of products (within reasonable limits) and you will surely find your own unique taste.

Cherry wine, prepared at home, will certainly delight everyone present with its appearance on the table. Still would! First, homemade cherry wine is incredibly tasty! Secondly, it is not possible to buy cherry wine in all stores, and it costs an order of magnitude more expensive than grape wine. The taste of cherry wine from a store will be worse than homemade wine: modern industry cannot do without preservatives. And thirdly, it is an opportunity to experience new taste sensations. The beauty is that homemade cherry wine is never the same.

1

The secret is that many factors affect its taste. It is not only the recipe that matters, but, of course, the quality of the ingredients. Almost every settlement has different sources of water and, accordingly, its quality, which, moreover, can change from year to year. As for the main ingredient, cherries, it is not only its variety that matters, but also the area in which the tree grew, and how old it is, and even what the weather was like when the berries ripened. The quality of sugar also depends on the raw materials from which it is made and on the manufacturer. Affects the taste and temperature and humidity of the air during cooking.

Cherry wine

2

When using any recipe, it is imperative to take into account the taste of the berry, and its texture, and the degree of sweetness of the sugar. Depending on this, you can safely adjust any recipe, focusing on your own taste preferences. Wine yeast is added to any recipe at the rate of 1 g of yeast per 1 kg of cherries. Raspberry sourdough is added at the rate of 1 part sourdough to 10 parts cherry.

1. Dry wine is prepared from cherries, sugar and water in the following proportions: 1 bucket of cherries, 1 bucket of water, 2-3 kg of sugar.
2. Fortified wine is made from cherries, sugar and water in the following proportions: 10 kg of cherries, 5 liters of water, 5 kg of sugar.
3. Liqueur wine is made from cherries and sugar in the following proportions: 10 kg of cherries, 3-4 kg of sugar.

Cherry-made wine

It is better to add sugar and water to the berry in parts for 7 days. This will achieve the most preferred flavor. Stirring the mixture as it is added will ensure an even fermentation. The container is filled no more than 2/3, because the volume of the mixture increases during fermentation. Close the container with a rubber glove, pre-punctured, or a water seal. The glove will inflate during fermentation and fall off when fermented. At the end of fermentation, air will no longer be released from the water seal. At an air temperature of 25 ° C, fermentation takes 4-5 weeks. After its completion, the wine must be filtered through several layers of gauze and put in a cool place to ripen for 2-4 months.

3 How to give wine an unusual taste

Various additives are used to add spice to the wine. You can add raisins to homemade wine, which will add sweetness and have a beneficial effect on the fermentation process, because there is wild yeast on its surface. You don't need to wash the raisins. You can also add various berries. Currant gives an interesting taste. Sloe is good for astringency. From fruits, apples and plums are often added. Dried prunes give an interesting aftertaste. Of the herbs, cloves, cinnamon, mint, and wormwood are most often added. Everyone can choose the additive to their liking.

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Cherries, like currants and apples, are considered the best raw material for winemaking after grapes. Homemade cherry wine turns out to be bright and rich, has a deep red color, and due to the high content of malic acid in the berries, which balances their astringency, it has a surprisingly mild taste. But more importantly, making such a wine at home is a pleasure and it is very, very difficult to spoil it.

The numbers also speak in favor of cherries, as one of the most successful berries for winemaking after grapes. Cherry juice has a fairly high acidity (up to 2.3%), acceptable sugar content (on average 12.8% sugar) and a tart taste associated with a high content of tannins (0.1%). Thanks to this, the wine is durable, disease resistant and perfectly clarified without.

The best cherry wines are made from dark-colored sour and sweet-sour berries, and these are the majority of varieties: Levinka, Vladimirskaya, Lotovaya, Shpanka, Shubinka, Novodvorskaya, etc. Sweet berries give a wine with a mild cherry flavor, and the drink itself is less resistant to disease. In most cases, light table wines are prepared from cherries - with this berry, as mentioned earlier, the risk of spoiling the wine is very small. Excellent liqueur wine is obtained from Vladimirskaya, and for this you don't even need to add water in order to reduce the acidity of the juice. Strong cherry wines are not bad either.

For winemaking, ripe berries are needed, but not overripe, and even less rotten. After collecting them, they need to be consumed within 3 days - it is not recommended to wait longer, the cherry may deteriorate. Before extracting the juice, you need to remove the seeds, otherwise the drink will turn out to be too tart and may have a bitter almond flavor. Also, do not forget about hydrocyanic acid, but this is not the root cause - we talked about this common misconception in an article where almost all recipes involve a bone.

Recipe for cherry wine without yeast according to the "white scheme"

We will cook according to the "white scheme" with wild yeast. We described the process of making fruit and berry wines in detail in the article - first we read this article, remember the main stages and moments, and write out. We prepare wine using the same technology, but cherries, unlike apples, do not give juice well, therefore, after its pressure, it is recommended to pour the pulp with water for 1 day. The algorithms for obtaining juice are as follows: we crush the berry with our hands or with a wooden spoon, squeeze the juice with gauze, fill the pulp with a small amount of water and leave for 24 hours. After that, you need to squeeze the pulp, mix the juice and squeezed water, and then start making the wort.

Below are three tables with recipes for all varieties of cherry wines, taking into account the acidity and sugar content of the berries (tartaric acid can be replaced with citric acid or the corresponding amount of lemon juice, tannic acid \u003d tannin).

Table for compiling 10 liters of wort for making 8 liters of wine from sour cherries (acidity - 1.1%, sugar content - 12.0%)

	For table wines			For sweet wines
		2	3	4
Juice, l		8,3	8,4	7,9
Water, l		0,9	0	0
Sugar, kg		1,4	2,7	2,8
Tartaric acid, g		0	0	3,4
Tanning acid, g		0	27	30
You need fruit, kg		11	11,2	10,5

Table for compiling 10 liters of wort for making 8 liters of wine from sweet cherries (acidity - 0.3%, sugar content - 15.0%)

Need juice, sugar and other materials	For table wines			For sweet wines
	1	2	3	4
Juice, l		9,4	8,5	8,0
Sugar, kg		0,94	2,4	3,24
Tartaric acid, g		42	64	66
Tanning acid, g		30	30	30
You need fruit, kg		13,5	12	11,5

Table for compiling 10 liters of wort for making 8 liters of wine from sweet sour cherries (morel) (acidity - 1.6%, sugar content - 9.2%)

Need juice, sugar and other materials	For table wines			For sweet wines
	1	2	3	4
Juice, l		5,8	7,5	7,5
Water, l		3,03	1,2	0,24
Sugar, kg		1,9	2,1	3,8
Tartaric acid, g		0	0	0
Tanning acid, g		0	0	0
You need fruit, kg		7,7	10	10

1 - light table wine, 2 - strong table wine, 3 - strong sweet, 4 - dessert and 5 - liqueur wine.

How to cook:

This is a basic recipe for homemade cherry wine based on only one juice, according to the so-called "white scheme". There is also an option when the juice and pulp with water are fermented separately, and then the resulting wines are combined. This cooking method takes place, but it is difficult to make accurate calculations here. It is only known that in order to obtain dry wine, yeast needs to process 21% of sugar from the volume of the must - all that is above remains in the drink and sweetens it. In other words, it is necessary to ferment the juice with pulp and pulp using the same technology with 21% sugar (in this case, the initial sugar content of the cherry must be taken into account). Hard!

It is also possible to prepare cherry wine according to the "red scheme" (fermentation with pulp), but you have to forget about wild yeast - the pulp increases the risk of mold and other troubles. Wort sterilization with sulfur is also a prerequisite for obtaining a quality product. This wine turns out to be more intense, both in taste and color. Lovers of classic winemaking should like it.

Cherry wine recipe according to the "red scheme"

Pure yeast cultures (hereinafter CKD) with a high tolerance to alcohol and a complex flavor and aroma profile are best suited for making cherry wine according to the “red scheme”. Such yeasts include all CKDs for port, Montrachet, Lalvin 71B-1122, etc. Always use a yeast feed when working with these strains, otherwise too many sulfur compounds will form during fermentation. The pectin enzyme will facilitate the extraction of juice and further clarification of the wine.

How to cook:

1. Sort cherries (sweet, sweet and sour and a mixture of sour / sweet 50/50) and rinse, place in a fermentation vessel and crush roughly with your hands or with a wooden spoon, without crushing the pit (cherries can be previously placed in a nylon bag suspended in the fermenter - it will simplify filtering later).
2. Pour the crushed cherries with water (up to 19-20 liters of the total wort volume), add sugar (you can pre-dissolve it in an equal amount of warm water and cool or add in portions, as described in the first recipe), pectin enzyme, yeast feed, wine / lemon acid (2-4 tsp depending on the sweetness of the berry) and crushed Campden tablets (1 tablet for every 4 liters of wort). Stir the wort thoroughly, cover with a thick cotton cloth and leave in a cool place for 24 hours.
3. When sulfur dioxide and pectin enzyme have done their job, add yeast, having previously prepared it according to the instructions on the package. Cover the fermenter with a clean cotton cloth again and transfer to a dark place with a temperature suitable for vigorous fermentation (18-25 ° C). The first signs of fermentation should appear within 24 hours. In this form, the berry needs to be fermented for 5-7 days, periodically knocking down a dense cap on the surface so that it does not sour.
4. After 5-7 days, strain the wort from the cherry pomace through cheesecloth (or just take out the nylon bag and let it drain), squeeze. Pour the young wine into a fermenter of suitable size under the very neck and install a water seal. If necessary, you can add water up to 19-20 liters of total volume. Put the fermenter in a cool place (no more than 18 ° C) for 2-4 months or until the wine is completely clarified
5. During quiet fermentation, once a month, the wine must be carefully removed from the yeast sediment. When the wine has cleared completely, it can be sweetened to taste, stabilized with sulfur (1 Campden tablet for every 4 liters of wine) and bottled. Store wine under the conditions described in our material.

On a note! Using this technology, wine can be prepared all year round using freshly frozen berries. All you need to do: defrost the cherries, let them drain and follow the instructions described above from the first point.

Try, experiment, share your successes and failures. As practice shows, if you use high-quality raw materials and alcoholic fermentation first went on, then it is difficult to spoil the cherry wine in the future - the main advantage of this berry. Why wait any longer? Need to do!