Delicious cherry wine at home. Homemade cherry wine recipes

Everyone knows that wine is the oldest of the alcoholic drinks invented by humanity 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 wine made from cherries with pits is even considered something of a national symbol, and the technological methods for its preparation are passed down from grandfather to father, from father to son, by inheritance. Besides, a good glass of high quality berry drink- both 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 no worse than grapes!

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

The first step on which a lot depends

Homemade with seeds is made from pure, non-hybrid varieties. The berries, of course, must be chosen fresh, ripe, juicy, according to the color scheme - preferably dark-colored. It is better to immediately discard spoiled fruits with brownish spots and dots at the sorting step. We should not forget about this fact: a harvest that was stored in the refrigerator for more than three days after the end of harvest is considered not entirely suitable for making proper homemade wine. The best option- own cherry orchard and freshly harvested harvest with your own hands. To get excellent homemade wine from cherries with pits, regardless of the differing 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 and the seeds must not be removed. In our recipes, this is exactly what we need to do: in order to obtain an almond flavor, which, undoubtedly, 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 filled with purified, prepared water (it’s best if you buy it in a store). After a day, the entire mass must be thoroughly squeezed out. The resulting wort will become the basis if you decide to make wine from cherries with pits.

The following advice will help you in making the 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 (they live there). wine yeast). At the final stage of winemaking, you will strain it out along with the rest of the unnecessary sediment. However, now the fermentation of wine will begin to occur very actively, and all your efforts (products, by the way, too) will not be in vain, but future drink He won’t suffer from this at all; on the contrary, he will benefit.

Calculation of the final product

If you are planning to create wine from cherries with pits, then calculating how much of the final product you will earn in the final is not so difficult. The finished wine will have somewhere a little more than half of the initial volume of the entire mass (that is, berries, plus sugar, plus water). For example, from ten liters of raw materials 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 - it's possible!

It may happen that you want to make not pure wine from cherries with pits, but some kind of assortment, where the base is this berry. Don't be afraid of this experiment. You can add currants, plums, and raspberries to the cherries. This procedure will not spoil the precious product, but will only give it a piquant twist. 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 barrel for fermentation or a food container, several ordinary 3-liter jars, narrow bottles 0.5-0.75 for finished product, watering can, ladle and similar accessories. Acceptable materials are glass or stainless steel, metal with enamel, food-grade plastic. We do not recommend that wine lovers use a wooden barrel to make a drink in the kitchen. This container will greatly complicate the whole process. Don’t forget about lids with a shutter, and gauze bandages, and a culinary strainer, and other necessary equipment!

Cherry wine with pits. 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 beautiful rich ruby ​​hue, an extraordinary aroma with tart notes of spices. We will need: a bucket of cherries with pits, two buckets of purified water, 7 kilograms of granulated sugar.

To make the wine aromatic and pleasant, we choose ripe, not overripe, sweet and sour berry. As we have already said, there is no need to wash it so as not to remove bacteria from its surface that improve fermentation. We also do not remove the pit. We take spring or artesian water, heating it to room temperatures. As a result of these ingredients we should get more than 20 liters of excellent table wine (semi-sweet).

Preparing the wort

We will use a plastic barrel as a container for drinking water with lid. The mass of the wort should occupy three quarters of its total. The cherries must first be crushed in a container convenient for these needs. Then put the berries with the pit into a barrel, pour some water into it, add sugar, mix everything thoroughly, close the lid loosely and set aside in a warm and dark place for fermentation.

Fermentation

This process can last differently, depending on conditions and variety - 15-20 days. At this stage, the foam actively passes through, and the cherry fruits rise to the top. Optimal temperature- up to 25 degrees, not lower than 20. To reduce the temperature of the fermenting wort, you need to crush a small piece of ice. And if you need an increase, heat a little of the contents of the container, not to a boil, but so that it is hot, and pour it back. From the second day the wort is stirred at least twice - this continues throughout the first week.

Quiet fermentation, sediment removal

We cover the container with the fermenting mixture loosely with a lid and place it in the dark and cool (a cellar, where the temperature is about ten degrees, is good for these purposes). There the drink should stand for 10 days or 2 weeks. After settling the dense 2-centimeter sediments, we perform a transfer, straining the wine using a hose from container to container (some people prefer to do several transfers). We repeat the procedure until the fermentation process is complete (we check by placing the auricle to the bottle: there should be no hissing in the complete absence of bubbles). The taste of the drink at this time is without excessive sweetness; in the aroma you can feel not the waves of alcohol, but the smell good cherries with the bones complete the following steps.

Wine maturation, bottling

We pack almost ready-made young wine into bottles using a familiar hose, then seal 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 wine with pits, with glove

Our people are cunning when it comes to inventions! Here's another fairly common one, quite affordable recipe Cherry wines with pits. Prepared from cherries at home, such alcohol will have a tart and spicy taste. So, a simple recipe for cherry wine with pits - for your close attention!

Ingredients: cherries with pits - 10 kg, granulated sugar - 3 kg, prepared water - 10 liters.

1. We prepare carefully selected cherries. Knead, sprinkle sugar, fill with purified water and squeeze lightly.
2. We place the resulting mass in jars of three liters each. Glassware should be two-thirds full.
3. We put a rubber glove on each jar (available at a pharmacy or 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 can rises and straightens, as if giving us a greeting. When the air comes out of the gloves and the bubbles disappear in the containers, this means that the drink is ready to drink. Pour into beautiful bottles and seal. To keep it longer, add (but not necessarily) a little vodka with a strength of 40 degrees (fix it).

Fortified

Cherry wine with pits and vodka for those who like it “hot”! We offer a simple recipe homemade drink. Soft, pleasant to the taste, with subtle aromas fresh berries ripe cherries with pits - that’s his character! And what’s 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, half a kilo 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 pits according to this recipe?

Now you know, with bones. As you can see, there are various interesting ways preparing this wonderful, healthy cherry alcoholic drink: simpler and more complex, more traditional and according to individual recipes. At least, from cherries you can make, if desired and the appropriate skills, table, semi-sweet, vodka-fortified wine, as well as liqueurs and excellent liqueurs. However, preparing the latter is a topic for a completely different conversation. Bon appetit!

Cherry wine is perhaps one of the most popular varieties of this drink after. Amber, transparency, and most importantly the taste of the drink have deservedly won a place of honor among wine lovers.

IN classic version, cherry wine is made with your own hands by fermenting the juice, but in addition to this method there are many others.

Classic homemade cherry wine

The same one classic way, which takes little effort but a lot of time.

Ingredients:

• cherry – 3 kg;
• water – 3 l;
• sugar - 3 cups.

Preparation

I don’t wash the berries so as not to get rid of the microflora necessary for fermentation. Pour the cherries directly into the bottle (with pits if you like the tart taste of the drink) and fill with warm sugar syrup. We tie the neck of the bottle with several layers of gauze and leave it to ferment for 45-50 days.

Wine from fermented cherries according to this recipe turns out to be quite sweet and very strong, so those who want to weaken the taste and strength of the drink can add half the amount of sugar.

Cherry juice wine

Simple wine from cherry juice is also prepared quite quickly. The output is strong table wine.

Ingredients:

• cherry juice – 10 l;
• sugar – 1.5 kg;
• water – 2 l;
• citric acid – 10 g.

Preparation

Mix freshly squeezed cherry juice with sugar and water, add a little citric acid and leave to ferment in a warm place until gas formation ends. The fermented juice must be strained and allowed to stand for another 2 months, after which the drink can be bottled and stored in cool place.

Cherry leaf wine

Few people know that good wine is made not only from the fruits and juice of cherries, but also from the leaves.

Ingredients:

• water – 7 l;
• cherry leaves;
• raisins – 1 handful;
• sugar – 600 g;
• ammonia– 2 ml.

Preparation

IN enamel pan boil water and put it in cherry leaves, crush them to the bottom with a rolling pin. Remove the pan from the heat and place in a warm place for 3 days.

After the time has passed, pour the wort into another container and add sugar and a handful of raisins (on the surface of the berries there are microorganisms necessary for fermentation, which will replace wine yeast). Ammonia will stimulate fermentation and regulate the strength of the drink; after adding it, we leave the dishes for fermentation for 8-12 days.

During the fermentation process, you need to taste the wine - it should be moderately sweet.

As soon as the head of foam has subsided, fermentation is over, the drink can be filtered and bottled. As soon as the young wine becomes transparent, it will again need to be poured into bottles (plastic) and monitor the level of carbon dioxide in them: as soon as the bottle becomes dense, the gas must be released.

During the ripening process, it is necessary to drain the resulting sediment 2-3 times. As soon as the wine becomes clear, it is ready to drink.

This recipe takes a lot of time to make from cherries, but the results are worth it.

Cherry wine with vodka

Fans of fortified wines will certainly appreciate cherry wine made with vodka.

Ingredients:

Preparation

Juice is squeezed out of ripe cherries and mixed with water and 2/3 sugar. Before you put cherry wine for fermentation, you need to introduce a starter into it, which we use as a handful of raisins. Fermentation of the wort will take about a week, after which vodka can be added to the wine.

We keep the alcoholic wine for another 5 days, filter it, add the rest of the sugar and bottle it. As soon as the drink becomes clear, the wine is ready to drink.

Cherry wine goes well with dessert

Everyone would like to enjoy the aroma and taste good wine. One of these is homemade cherry wine. The simple preparation of wine at home, described in this article, will give you the opportunity to enjoy both the process of making cherry wine and the result, which you can please yourself and your loved ones.

How to make homemade wine from cherries

Getting ready to make homemade cherry wine

Making homemade wine will not take much of your time. Cherries, like grapes, are the best fruit for winemaking and produce excellent wine. Cherry juice has more acids than sugars, nevertheless all varieties are suitable for winemaking. Fruits should be collected in dry weather and it is advisable not to wash them in order to preserve them. wild yeast, which we need for normal fermentation. You should discard unripe, overripe and very sweet cherries. It is necessary to sort through and under no circumstances use spoiled or moldy fruits. Otherwise, soon your homemade cherry wine will begin to deteriorate and this process will be irreversible. You cannot make real cherry wine from frozen raw materials at home. The fruits must be used no later than two days after collection. Scald containers for cherry wine with boiling water and wipe dry. To prepare cherry wine at home, we use plastic, enamel and glass containers. It is necessary to prepare water taking into account 1 liter per 1 kg of cherries. The water must be clean (well, well). In urban conditions, it is necessary to prepare water in advance and let it sit for about a day with access to oxygen.

Let's ferment homemade cherry wine

Let's start making wine. Manually squeeze unwashed cherries. If you crush the seeds, cherry wine will have sugary taste and the pungent smell of bitter almonds. Fill the container for infusing wine with sugar solution to 2/3 of its volume, otherwise at the time of fermentation everything will spill over the top. It is better to dilute the sugar in water first. For homemade cherry wine, 1 kg of crushed cherries requires 700 g of sugar and 1 liter of water. The fermentation mixture obtained in this way is called wort. To prevent midges from getting into cherry wine, at home, cover the vessel with multi-layer gauze or a towel and place it in a warm (18-25°C) place, protected from direct sunlight, otherwise the wort may turn sour. Within a few days, fermentation will begin, accompanied by a sour smell, bubbling, and foam. Cherry wine should be stirred several times a day until smooth.

Filtering cherry wine at home

After 4-6 days of vigorous fermentation, strain the cherry wine through a sieve or colander. Pour homemade cherry wine into a bottle or jar and seal it hermetically with a lid with a rubber tube through which it will come out. carbon dioxide, formed during fermentation. We lower the other end of the tube into a jar or glass with cold water. Cover the pulp with water, mix and ferment again for several days. We place both vessels with future homemade cherry wine in the same conditions for another 4-6 days and leave them alone.

Fermentation of homemade cherry wine

After a few days, strain through a fine strainer. Squeeze the pulp well. The pulp should be separated when it feels dry to the touch. We clean the standing homemade wine from sediment by pouring it into another container through a tube. Pour everything into one container. It is necessary to tightly close the lid with the tube and not allow oxygen to penetrate inside. The duration of fermentation of homemade cherry wine depends on the activity of the yeast and the room temperature. Over time, the bubble activity will decrease and a precipitate will form. Making wine at home takes 25-55 days.

Aging cherry wine

Pour the lightened homemade wine through a straw or hose without touching the sediment. Seal the bottle tightly and seal it with plasticine. Cherry wine move to a cooler 6-10°C and dark room for 6-12 months for its maturation. During this time, homemade wine acquires a wine taste and aroma. As sediment accumulates, it can be poured and closed tightly again. Metal lids and the containers are not suitable for either preparation or storage. As sediment accumulates, the cherry wine needs to be poured through a straw. Making homemade wine is finished.

Enjoying cherry wine

Making your own wine gives your drink a unique quality. Cherries make excellent dark wines with bright aroma and rich taste. Homemade cherry wine ferments well and clarifies. A couple of hours before drinking, you can add sugar or pure water to your homemade wine to taste.

Cherries, like currants and apples, are considered, after grapes, the best raw material for winemaking. Homemade cherry wine is bright and rich, has a deep red color, and due to high content malic acid in berries, which balances their tartness, has a surprising mild taste. But more importantly, preparing such 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 strong, disease-resistant and excellently clarified without.

The best cherry wines are made from dark-colored sour and sweet and sour berries, and these are most varieties: Levinka, Vladimirskaya, Lotovaya, Shpanka, Shubinka, Novodvorskaya, etc. Sweet berries produce wine with a weak 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. Vladimirskaya makes an excellent liqueur wine and you don’t even need to add water to reduce the acidity of the juice. Strong cherry wines are not bad either.

For winemaking, you need ripe berries, but not overripe, and certainly not rotten. After collection, they must be used within 3 days - waiting longer is not recommended, as the cherries may spoil. Before extracting the juice, you need to remove the seeds, otherwise the drink will be too tart and may have a bitter almond aftertaste. Also don't forget about hydrocyanic acid, but this is not the root cause - we talked about this general misconception in the 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” using wild yeast. We described the process of preparing fruit and berry wines in detail in the article - first we read this article, remember the main stages and points, and write it down. We prepare wine using the same technology, but cherries, unlike apples, do not release juice well, so after pressing it, it is recommended to fill the pulp with water for 1 day. The algorithms for obtaining juice are as follows: crush the berries with your hands or a wooden spoon, squeeze out the juice using gauze, add a small amount of water to the pulp and leave for 24 hours. Afterwards you need to squeeze out 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 an appropriate amount lemon juice, tannic acid = tannin).

Table for compiling 10 liters of must to prepare 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
Tannic acid, g		0	27	30
Need fruit, kg		11	11,2	10,5

Table for compiling 10 liters of must 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
Tannic acid, g		30	30	30
Need fruit, kg		13,5	12	11,5

Table for compiling 10 liters of must for preparing 8 liters of wine from sweet and 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
Tannic acid, g		0	0	0
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 basic recipe homemade cherry wine based on juice alone, 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 method of preparation has its place, but it is difficult to make accurate calculations here. It is only known that to obtain dry wine, yeast needs to process 21% of the sugar from the volume of the wort - everything that is above remains in the drink and sweetens it. In other words, you need to ferment the juice with pulp and pulp using the same technology with 21% sugar (in this case, you need to take into account the initial sugar content of the cherry). Difficult!

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

Recipe for cherry wine according to the “red scheme”

For making cherry wine according to the “red scheme”, they are best suited pure cultures yeast (hereinafter referred to as YKD) with high tolerance to alcohol and a complex flavor and aroma profile. Such yeasts include all ChKD for port wine, Montrachet, Lalvin 71B-1122, etc. Always use yeast nutrient when working with these strains, otherwise too much yeast will form during fermentation. a large number of sulfur compounds. Pectic enzyme will facilitate the extraction of juice and further clarification of the wine.

How to cook:

1. Sort and rinse the cherries (sweet, sweet-sour and sour/sweet mixture 50/50), place in fermentation tank and crush roughly with your hands or a wooden spoon, without crushing the pit (the cherries can first be placed in a nylon bag suspended in the fermenter - it will greatly simplify filtration in the future).
2. Pour the crushed cherries with water (up to 19-20 liters of the total volume of wort), add sugar (it can be pre-dissolved in an equal amount warm water and cool or pitch in batches as described in the first recipe), pectin enzyme, yeast nutrition, tartaric/citric acid (2-4 tsp depending on the sweetness of the berry) and crushed Campden tablets (1 tablet for every 4 liters of wort ). Mix the wort thoroughly, cover with a thick cotton cloth and leave for 24 hours in a cool place.
3. When sulfur dioxide and pectin enzyme have done their job, add the yeast, having previously prepared it according to the instructions on the package. Cover the fermenter again with a clean cotton cloth and move it to a dark place with a temperature suitable for rapid fermentation (18-25°C). Within 24 hours, the first signs of fermentation should appear. In this form, the berries need to be fermented for 5-7 days, periodically knocking down the 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 simply remove the nylon bag and let it drain), squeeze. Pour the young wine into a fermenter of suitable volume right up to the neck and install a water seal. If necessary, you can add water up to 19-20 liters of total volume. Place the fermenter in a cool place (no more than 18 o C) for 2-4 months or until the wine is completely cleared
5. During quiet fermentation Once a month, the wine must be carefully removed from the yeast sediment. Once 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. Wine should be stored under the conditions described in our material.

On a note! Using this technology, wine can be prepared all year round using fresh frozen berries. All you need to do is 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 begins, then it is difficult to spoil cherry wine in the future - the most important advantage of this berry. What else are you waiting for? Need to do!

The oldest drink that most people love is wine. It goes well with many dishes and is a national attribute in some countries. Cherry wine with pits is different from others light drinks almond flavor and bitterness. We must not forget that failure to follow the rules when preparing it will make it tasteless and harmful to the body.

Every year new taste- this is wine made from cherries with pits

Classic wine recipe

The first step is to prepare the cherry juice and get delicious drink at home with seeds, it is necessary to study the technology of its production. They start with choosing berries; they must be ripe, without damage or mold.

This type of wine always turns out different, because its taste directly depends on the type of berries. This way you will always get a unique drink. Homemade wine is much tastier and more aromatic than store-bought wine and does not contain preservatives or colorings.

To prepare cherry wine you will need to prepare:

• 1 kg. ripe berries;
• Granulated sugar – 700 grams;
• 1 liter of clean water.

How to make a drink quickly and easily:

1. They start by preparing the wort. To do this, the berries are placed in a fermentation container and crushed until juice appears;
2. Add water and sugar to the container with cherries. Mix thoroughly, cover tightly with a lid and put into the cellar to keep it cool for 7-10 days;
3. The future drink must be stirred every 3 days, and when the bubbles stop, leave the wort for another 5 days;
4. The juice is filtered and left in glass containers for 14 days;
5. After the precipitate has precipitated, the filtration process begins. The strained drink is put into the cellar or refrigerator for another 10 days, and then bottled.

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

The shelf life of cherry wine made with pits is no more than a year. Before serving, it is recommended to cool it to room temperature.

Vodka wine recipe

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

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

To ensure quality cherry wine with pits, it is important to choose proven vodka. This will allow you to get a tasty drink without bitterness.

Preparation:

1. Prepared cherry berries pour into a container and cover with sugar;
2. Having closed the container with a lid, it is put away in a warm place for several hours so that the sugar dissolves and the berries give juice;
3. Add water and vodka to the container, then mix and close the lid tightly. Leave the wine for 3 weeks to ferment;
4. After the bubbles have stopped appearing, the drink is filtered and bottled;
5. Leave the wine for several days in a cool place - a cellar or refrigerator.

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

Prepared according to this recipe, the wine turns out to be very light, with a pleasant aroma. It is served to the table, poured into tall glasses.

Frozen berry wine

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

Ingredients needed to make wine:

• Frozen cherries – 2.5 kg;
• Clean water – 1.5 liters;
• Granulated sugar – 750 grams;
• Black raisins – 50 grams.

Cooking process:

1. Take the cherries out freezer and wait until it is completely defrosted;
2. Then, mash the berries with your hands and transfer them to an enamel container;
3. Add sugar, water and raisins, close the lid and leave in a warm place for 7 days;
4. After the mixture has stopped fermenting, it is filtered and poured into bottles. Leave until the fermentation process is complete;
5. Be sure to install a water seal;
6. After this, the drink is filtered again to remove sediment and bottled for storage.

On a note! You can first make juice from frozen berries, and only then make homemade wine from it.

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

Fortified drink recipe

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

Required ingredients:

• Cherry fruits – 10 liters;
• Clean water – 2 liters;
• Granulated sugar – 2 kg;
• Vodka – 500 ml;
• Wine yeast – 1 sachet.

Interestingly, if you drink small amounts of wine regularly, it helps reduce the risk of disease of cardio-vascular system, as well as improving memory.

How to make a fortified drink:

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

Unusual recipe

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

To prepare delicious and unusual wine you will need:

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

How to prepare the drink:

1. The berries are carefully sorted;
2. Then the cherries are laid out in layers in a glass bottle, pouring honey over them and laying oak bark between them;
3. Be sure to put a rubber glove on the neck; it will tell you how the fermentation process is going;
4. Put the container in a warm place for 3 months, burying it in a box with sand;
5. After this, filter, squeezing out the grounds well.

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

Preparation of "Cherry"

Concentrated wine stores well and can be used to create a drink of any strength. Cherry has a tart taste and rich hue, and is quite simple to make.

To prepare it you will need:

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

Technological process:

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

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

Expert advice will help you prepare delicious wine from cherries, using both a simple and complex recipe. Rules for preparing the drink:

1. It is not recommended to wash the fruits, as they contain natural wild yeast. If the cherries are too dirty and had to be washed, raisins or purchased wine yeast are added for fermentation;
2. Green and rotten berries should not be used. They will spoil the taste of the wine and make it bitter;
3. The higher the air temperature in the room where the wine is stored, the faster the fermentation process occurs;
4. To get the taste of liqueur, experts advise grinding several cherry seeds, as they have a bitter taste inside;
5. For wine, it is better to take sweet and sour-sweet varieties of cherries to make it more pleasant to taste;
6. To give the wine unusual taste raisins, sloes, and prunes are added to it. You can also add herbs such as mint, wormwood or cinnamon;
7. To get a light shade of the drink, choose more pinkish fruits; to get a dark one, choose burgundy berries;
8. The seeds will give the wine a tart, slightly bitter taste;
9. Cherries, if desired, can be combined with other berries, such as red currants, raspberries, plums.

Everyone who makes wine has their own recipe for homemade wine. They may differ in the manufacturing method, proportions and holding time. Cherry wine is a drink that everyone will enjoy.

What does a wine drink go with?

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

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

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