How to make homemade cherry wine
Hop berry - cherries have long been the basis of recipes for liqueurs, liqueurs, wines. Homemade cherry wine is prepared simply and does not require significant financial costs. This drink is especially popular among summer residents, in the countryside, where cherries grow in almost every yard. The availability of cherries and the ease of preparation allow the taste of wine to be enjoyed everywhere.
Read also the article: delicious cherry jam - a simple recipe.
What berries should you use
The sweet varieties will add the appropriate flavor to the final product. Sour varieties will make the wine more masculine. In addition, making a drink from such berries will require more sugar. For quality wine, ripe, not tainted cherries must be selected. You shouldn't hope that the berries will ferment anyway. Rotten cherries will hopelessly ruin the taste of the wine.
If you peel the berries from the seeds, the drink will be soft and tender. If left, the taste of cherry pitted wine will become more intense, slightly tart.
Some connoisseurs leave the stalks to speed up the fermentation process. This is not important, and without the stalks, the wine ferments well, has a pleasant taste.
What is needed
Making a berry drink is not difficult. The recipe for homemade cherry wine is simple and even a novice cook can handle it.
To prepare a drink, you will need accessories:
- fermentation tanks;
- gauze;
- a cover with a water seal or a medical glove;
- drainage tubes;
- dishes for settling;
- wooden spoon for stirring.
To make cherry wine at home, you will need products: 3 kg of berries, 4 liters of water, 1.5 kg of sugar. Cooking components, dishes.
Before starting work, all dishes are thoroughly washed and dried.
You can make wine from cherry juice, but you can not complicate the process, but make a drink from berries
Making a drink
Step by step wine recipe from cherries at home:
- We wash and dry the berries.
- We heat the water to a temperature of 25-29 ﮿ С, dissolve 1/3 of the sugar portion in it.
- We place the cherries in a container with a wide neck, fill with syrup, cover with gauze and leave to ferment for 3-4 days. At this stage, characteristic bubbles appear on the surface of the liquid, the mass begins to hiss slightly. Stir the mass periodically with a wooden spoon, avoiding peeling of the berries.
- After this period we drain the liquid into the vessel for the main fermentation. We install caps with a water seal or a rubber medical glove on the neck. The main task is to prevent air from entering the liquid. If this happens, the end result is not wine, but vinegar.
- After 4-5 days, add the remaining sugar to the dishes. This should be done carefully. It is better to drain a small amount of the liquid, dissolve the sugar in it, and then pour the resulting mass back into the container.
- We leave the cherry wine for 30 - 60 days for complete fermentation. The time depends on the temperature at which the process takes place. The higher the readings in the room, the faster the process will complete.
- Periodically check the presence of water in the water seal. If it has evaporated, add water.
- During this time, the liquid gradually becomes transparent, a precipitate appears at the bottom of the container.
- The fact that the fermentation process has ended is evidenced by the clarification of the wine, the release of gases from the container stops. A layer of sediment has clearly formed at the bottom.
- Gently pour the contents into a clean container for further infusion. It is best to do this with a straw to avoid sediment getting into the resulting product.
- At this stage, the taste of the wine is adjusted. If necessary, it is additionally sweetened. To strengthen the drink, alcohol or vodka is added to it.
- The liquid is poured into the dish and hermetically sealed. This wine is stored in a cool place.
The longer the homemade cherry wine is infused, the brighter its taste.
Storage
It is good to place dishes with young wine in the cellar, where the temperature is constant. From time to time, the presence of sediment in the containers is checked. If a sediment is found at the bottom, the wine is poured into another container, preventing the sediment from entering the liquid. Good wine insisted for at least 12 months.
After this period, the finished product is bottled and stored sealed.
A homemade drink will cost significantly less than a store drink. The big advantage of self-preparation is that a person chooses his strength himself, in the process uses natural ingredients. What kind of wine to make - soft, from seedless berries, or to make homemade wine from cherries with seeds, everyone should choose depending on their preferences.