Homemade cherry wine. How to make wine from cherries? Simple step-by-step recipes at home

It is quite possible to make cherry wine at home, the main thing is to follow the technology. As raw materials, you can use fruits grown in your own garden or purchased in a store. There are many recipes for cherry wine, but so that your first experience does not become your last, you need to carefully familiarize yourself with the features of preparing a delicious aromatic drink.

Features of making homemade wine

The technology for making wine at home is almost the same. A detailed description will be given in this section so as not to dwell on the features in each recipe.

Homemade cherry wine is prepared in several stages.

Preparation of raw materials:

For wine at home, depending on the recipe, you can take fresh cherries, jam, fermented compote, juice.
For fermentation you will need sugar, yeast, and boiled water.
The use of yeast is optional, it all depends on the recipe.
Fresh berries are not washed, because there is a whitish coating on their surface. This is wild yeast.

Dishes. For fermentation at home, use plastic or enamel containers. The fact is that cherry juice oxidizes in metal dishes.

Adding ingredients. Sugar and water according to the recipe are added to the resulting mass and placed in a warm place at a temperature of 15 to 20 degrees for fermentation.

Filtration:

The wort is stirred daily.
On days 4-7, strain through cheesecloth and add sugar again.

Further fermentation:

The filtered liquid is poured into jars, leaving a third of the volume in each jar free to allow room for fermentation.
Install a water seal or pull on a glove (pierce a hole in it with a needle) and put it in a warm place.

Adding sugar:

After 5 days, 200 g of wine liquid is poured, sugar is added.
Then the syrup is poured into the general mass for further fermentation.

Removal from sediment:

After 6 days, sediment will appear at the bottom of the jar.
The wine must be removed by carefully pouring it into a clean container.
Add the remaining sugar, put on the glove again or install a water seal.

Repeated removal from sediment:

After 25-55 days, fermentation stops.
The wine is poured into a clean container, being careful not to damage the sediment.
If necessary, add granulated sugar and mix.

Ripening:

The drink is poured right up to the neck into bottles or jars, tightly closed and placed in a room with a temperature of 6-16 degrees.
In this form, the wine will mature for 4-12 months.

Third removal from sediment:

During ripening, the wine is removed from the sediment several times.
When the bottom of the bottle is clean, the cherry wine is ready to drink.

Important! When preparing raw materials, there is no need to crush the seeds; they must remain intact so as not to spoil the taste of the wine.

This is what a water seal is.

Each recipe has its own nuances that must be taken into account when making a homemade drink.

How to make cherry wine at home

As can be seen from the technology for making wine from cherries or other berries, the process is quite lengthy and complex. Each recipe contains its own nuances that should not be missed. Next, recipes will be given for making homemade wine from cherries, not only from fresh berries. You can use last year's jam, juice, compote, as well as frozen cherries.

Classic recipe

To prepare homemade cherry wine according to a recipe, traditional winemaking methods are most often used. You will need:

3 kg of ripe berries;
1.5 kg sugar;
4 liters of water.

Recipe secrets:

Dissolve a third of the sugar in warm water, pour the syrup into a bottle, and add the sorted pitted cherries.
Cover the container with gauze and place in a warm place. Fermentation will begin in 24 hours. To prevent the mass from becoming moldy, the pulp of the berries is lowered to the bottom every day.
When the hissing and formation of foam stops, filter the liquid and add 0.5 kg of sugar. The next 250 g of granulated sugar are added after 5 days, the rest after another 5. For 25-60 days, cherry wine is kept under a glove at home.
When the wine begins to lighten and the sediment appears at the bottom, the wine is poured into a clean container. The sediment will have to be removed several more times. By the time the drink is ready, it will have a strength of 1-13%.

Important! Cherry wine prepared according to a recipe at home can be stored for up to 6 years.

Homemade dry cherry wine

Winemakers call dry wine cherry. To prepare you need:

10 kg of cherry berries;
4 kg granulated sugar.

Recipe Features:

Remove the seeds from the berries, cover with sugar and place in a bottle. Be sure to tie the neck with gauze folded in several layers to prevent insects from entering.
Fermentation will occur within 30 days, the mass is stirred. Then filtration is carried out to remove the pulp. The wine is placed under a water seal or a medical glove is pulled on.
After 7 days, the cherry drink is removed from the sediment and tasted. If the wine turns out to be too strong and thick, add boiled water and sugar.
They are left for another week under a glove, then they are poured into bottles and sent for maturation.

Homemade frozen cherry wine

If you have frozen cherries in the freezer, you can use them to make homemade wine.

Ingredients:

berries – 2 kg 500 g;
granulated sugar – 0.8 kg;
water – 2.5 l;
raisins – 2 tbsp. l.

Cherry wine has been prepared according to this recipe since ancient times:

The berries are thawed at room temperature, then the seeds are removed and crushed using a blender.
Pour into a jar, add raisins. There is no need to wash it so as not to remove wild yeast. The container is kept in a warm place for 2 days.
After 48 hours, add water (40 degrees) to the puree, mix and filter through cheesecloth. The pressed pulp is no longer needed. The liquid is poured into a clean, sterile jar.
After adding sugar, put on a glove and put the fermentation container in a dark, warm place for 20-40 days.
The drink is drained from the sediment several times. When the fermentation process stops, the drink is poured into bottles and left to mature.

Important! The longer the wine sits, the more the taste and aroma develop.

Homemade cherry wine with pits

True connoisseurs of homemade cherry wine always prepare it with pits. They give the finished drink a special aroma and taste, astringency and piquant bitterness.

Ingredients:

cherries - 1 bucket;
granulated sugar – 3 kg.

Attention! If mold appears during the fermentation process, the cherry mass will have to be poured out.

Recipe:

The berries are sorted and the seeds are left.
Mash the cherries with your hands, transfer them to a fermentation container, add water and sugar. Place gauze on top.
Stir the wort for a week to lower the pulp to the bottom and prevent the development of moldy fungi.
On the 8th day, filter the mass, squeeze out the pulp until the last drop of juice.
Pour into a bottle and wear gloves. During fermentation, it will inflate and stand upright, as in the photo below.
A month later, when the glove hangs, the young wine is poured into bottles and placed in a cold place to ripen.
After 30 days, the drink can be tasted.

Wine made from fermented cherry compote

Do not throw away fermented cherry compote. If there is no mold on the surface, it can be used to make wine.

Comment! They use less sugar because the compote is sweet.

What is necessary:

6 liters of compote;
0.4 kg granulated sugar;
a handful of raisins.

Features of the homemade cherry wine recipe:

Pour sugar and unwashed raisins into the compote, put on a glove or water seal.
Place in a warm place and do not touch the bottle until the fermentation process is complete.
Strain the mass, being careful not to disturb the sediment. Pour the new wine into bottles.
Tasting of the drink can be done after 5 months.

By watching a video about making homemade cherry wine at home, you can learn more about the secrets of winemaking.

Cherry wine at home without yeast

Unwashed cherries contain yeasts that cause fermentation to occur.

Products for making wine:

cherry – 3 kg;
granulated sugar – 1 kg;
water – 3 l.

Manufacturing process:

The cherries with pits are poured with water, sugar is added and placed in a warm place, covering the pan with gauze.
After a week, the mass is filtered and ground to remove the seeds.
Pour into a bottle, pull on the glove.
When fermentation stops, remove the sediment and pour into clean bottles.
While the young wine is maturing, the sediment will have to be removed several times. Be sure to taste the liquid. If there is not enough sugar, you need to add it.

Cherry wine at home: recipe with yeast

The recipe will require:

berries – 3 kg;
granulated sugar – 1 kg;
water – 3 l;
pressed yeast – 200 g.

How to cook:

Crush the cherries and remove the pits.
Fill the mixture with water and add sugar.
Add yeast.
Close the bottle with a water seal or a glove.
At the end of the fermentation process, filter the young wine and pour into clean bottles, seal tightly.
In this form, the wine will stand in a cold place for 20 to 60 days.

Advice! The drink will last longer if you add a small amount of alcohol to the wine.

Homemade cherry wine from juice

To make wine according to this recipe you will need a starter. It is prepared in advance:

Pour 500 ml of warm water (25 degrees) into a 2-liter jar and add 200 g of unwashed raisins and a little sugar.
Tie the neck of the jar with gauze and put it in a warm place.
The contents must be shaken throughout the week to prevent mold from forming on top.

Wine composition:

3 liters of cherry juice;
0.5 l of sourdough;
0.5 kg sugar;
alcohol.

What do we have to do:

Combine juice, granulated sugar and starter. Leave in a warm place to ferment for a week.
On day 7, carefully drain the liquid so as not to disturb the sediment, add a little alcohol.
Pour fortified wine into clean bottles and close.
After 6 months of storage in a cold place, the young wine can be tasted.

Cherry jam wine

There is always a jar of last year's jam in the cellar. It can be used for wine production:

cherry jam – 1 l;
water – 1.5 l;
granulated sugar – ½ cup;
raisins – 100 g.

Recipe Features:

Combine all ingredients (except sugar) in a saucepan and place to ferment in a warm place where the sun's rays do not penetrate.
After 10 days, filter the pulp and pour the liquid into a large bottle. Do not top up! Pull the glove over the neck.
After 1.5 months the glove will deflate. This is a signal to strain the liquid and add granulated sugar.
After another 2 months, the wine from cherry jam, prepared according to the recipe at home, is removed from the sediment. Bottled, hermetically sealed and left to mature.

Advice! After 2 months, you can invite guests for a tasting.

Fortified cherry wine

In order for the wine to retain its qualities longer and to better reveal its aroma, winemakers add vodka to it.

Products according to the recipe:

fresh or frozen cherries – 3 kg;
granulated sugar – 0.5 kg;
water – 8 l;
vodka – 100 ml.

Comment! Frozen cherries do not need to be thawed before preparing the fortified drink.

Cooking features:

The berries are poured directly into the bottle with sugar and left in a warm place to release the juice.
Add water, mix, place under a water dispenser or put on a glove. Fermentation lasts 2.5-3 weeks at room temperature.
After the required time, the wort is filtered and the berries are thrown away.
Add vodka and pour the new wine into bottles and seal it tightly.
After 2 days, the wine, which has been in the refrigerator, is ready for tasting.

How to make homemade wine from cherries and raspberries

This recipe is quite suitable for making delicious homemade wine from cherries and raspberries.

Ingredients:

fresh raspberries and cherries – 2.5 kg each;
water – 4 l;
sugar – 1 kg.

Attention! The number of berries can be changed depending on taste preferences. If you take a lot of cherries, then you need a little more sugar.

Winemaking nuances:

Selected berries are not washed. The pits are removed from the cherries.
The berry mass is individually crushed in a blender and the juice is filtered.
Pour the liquid into the bottle to 2/3 volume, add half the granulated sugar.
Cover with gauze and place in a room with a temperature of 23 degrees. Fermentation lasts 7 days.
The wort is strained and the pulp is removed. Part of the granulated sugar is dissolved in a small amount of juice and combined with the total mass.
A water dispenser is installed on the bottle or a glove is pulled on. Fermentation will continue for about 45 days.
Drain the young wine from the sediment, pour it into another container, and close it tightly. Placed in a cool room for ripening for 2-3 months.

Important! Every 2-3 weeks the drink is removed from the sediment.

Cherry and white currant wine

Another cherry wine recipe for making at home.

Drink composition:

1 liter each of sour cherry and white currant juice;
0.5 kg sugar.

How to make cherry-currant wine:

The cherries are crushed and kept warm for a day.
Then squeeze out the juice and combine it with currant. Add water and granulated sugar.
Pour into a prepared container, cover and leave to ferment. Stir several times.
When fermentation is complete, add water. After a few days, when the drink becomes clear, it is drained from the sediment and poured into clean bottles.

Store cherry-currant wine in a tightly closed container in a cool place.

Conclusion

Cherry wine at home is a tasty and healthy drink. If stored properly, it does not lose its quality for up to 3 years. The drink can only be poured into glass bottles.

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Cherry wine goes well with dessert

Everyone would like to enjoy the aroma and taste of 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, however, all varieties are suitable for winemaking. The fruits need to be collected in dry weather and it is advisable not to wash them in order to preserve the wild yeast that we will 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 won’t be able to 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 a cloying taste and a 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 tightly with a lid with a rubber tube through which the carbon dioxide generated during fermentation will escape. Place the other end of the tube in a jar or glass of 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. Transfer the cherry wine to a cooler 6-10°C and dark room for 6-12 months to ripen. 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 containers are not suitable for either cooking 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 a 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.

Cherry is one of the most delicious berries, used for consumption in its pure form, making compotes, jam and even alcoholic drinks. Cherry wine has a pleasant taste, characteristic aroma, noble and bright color. It is very popular at home feasts, stores well and, of course, can add zest, diversifying any wine list.

Main component

What is cherry wine made from at home? The main component of any alcoholic drink, regardless of its recipe, is berries. The optimal solution may be ripe, dark-colored cherries. The greatest demand in winemaking is for varieties such as Shpanka, Vladimirskaya or Shubinskaya. All of them have a sour taste, which makes the final drink as rich and bright as possible. It is not recommended to select sweet cherries that are damaged or rotten.

Preliminary preparation of berries

Beginning winemakers often ask questions about the preliminary preparation of raw materials. The most popular questions are: is it necessary to remove seeds and is it worth washing the fruit? There are no universal recommendations for such dilemmas; everything depends on your taste.

If you want a pure product, without additives, be sure to remove the seeds, but remember: their presence gives a certain bitterness that many may like. As for washing berries, observing the necessary hygiene measures leads to the removal of natural bacteria that stimulate fermentation processes.

Classic recipe

How can you make cherry wine? The recipe, considered one of the most classic, involves the use of a number of components according to the following algorithm:

Cherry wine that has gone through two stages of fermentation is stored in a dark and cool place. It is recommended to consume it approximately 2 months after the start of preparation; if you want to get a drink with greater strength and pronounced taste, it is recommended to wait up to six months.

Recipe: two in one

From ripe and aromatic berries, you can prepare several alcoholic drinks in stages (cherry liqueur, wine). To do this you will need:

Once the liqueur is ready, you can use the remaining raw materials to make excellent wine. The cherry fruits are mashed until almost completely porridge-like and mixed with sugar syrup. The container with the components is re-placed in a warm place. At the first sign of resumption of fermentation, a water seal is installed again, which is removed after three weeks. Repetition of manipulations is not required, and the cherry wine can be bottled as it is ready to drink.

Original drink made with cherries with pits and lemon juice

Homemade cherry wine with pits can turn out especially tasty if you are not afraid to experiment with the recipe and ingredients. Thus, lovers of light sourness will appreciate an alcoholic drink made from ripe cherry and lemon fruits. It is prepared according to the following algorithm:

Wine made from jam

Do you want to treat yourself to a strong drink, but don’t like to perform long and complex procedures? The best solution for you may be wine made from cherry jam with the addition of vodka. What recipe should you follow in this case? The algorithm is extremely simple and involves the following steps:

Quick recipe

You can also make cherry wine, the recipe of which does not involve fermentation. Its distinguishing feature is minimal time costs. To begin, select the most ripe cherries with an intact shell. Remove the seeds and crush the pulp. A day later, the resulting mixture is placed under a press and the juice is squeezed out of it. Add about 180 grams of sugar to 400 ml of liquid. The resulting sweet drink is mixed with vodka in a ratio of 8 to 1.2 liters, respectively. After the liquid has settled, it should be filtered and poured into a container for further storage.

Juice based wine

Wine made from cherry juice has an equally pleasant taste and smell; the main thing is to use natural drinks to prepare it. Please note that the juice must also be prepared from ripe, strong berries, only in this case the end result can meet your expectations.

The first step in this recipe is making the wort. To do this, you need to mix the following components:

Cherry juice - 7 liters.
Drinking water - 1.5-1.6 liters.
Granulated sugar - in quantities of 1.6 and 0.8 kilograms (no need to mix the product, divide it into the indicated portions).

How to make cherry wine from the listed ingredients? Place the mixture of ingredients and most of the sugar in a clean container, add a little pre-prepared starter there and leave to simmer in a dark place for about 10 days.

The next step is alcoholization. To do this, add vodka to the wort (in a ratio of 10 liters to one). The components are mixed with maximum care until smooth and poured into a new container to simmer for about 5 days.

At the final stage, the remaining sugar is added to the wine, filtered and poured into glass containers for subsequent permanent storage. As a result, if all conditions are met, you can get an excellent young drink with a light astringent taste, a very rich color and a pronounced aroma.

About possible errors

What to do if cherry wine at home doesn’t work? Don’t be upset, first try to find the reason for what happened and take into account the mistakes you made for the future. It is likely that you used low-quality raw materials, violated production technology or aging times.

Such a failure will only add to your experience, and the resulting liquid can be used as an excellent wine vinegar used for dressing salads and marinades.

Well, now you know how to make cherry wine. Don't be afraid to experiment, discovering new tastes using original and non-standard recipes. At the same time, it is recommended not to forget about the need to use only high-quality products and adhere to the proposed technologies.

Everyone is familiar with the basics of home winemaking, and especially summer residents, on whose plots fruit trees and berry gardens bear fruit every year. Not all of the harvest is used in the form of jam and compotes.

Homemade wine can be a source of extraordinary pride for the person who created it. Yes, wine is prepared, made, and good wine is created like a work of art. Even the familiar cherry tree can serve as an excellent source of inspiration here.

Cherry wine at home - basic technological principles

All stages of preparing fruit and berry wines are similar to the production of grape wine, which has been considered a classic of winemaking in the world for thousands of years. The difference between these two types of wine material lies only in the biochemical properties of the fruit. In particular, to obtain high-quality wine, cherry juice must have a sufficient and necessary amount of sugar and acid. These standards were identified empirically during the development of winemaking. It has been established that with an acid content of 0.7% in the prepared must, a good quality wine is obtained, not sour and not susceptible to diseases that develop in the finished product with an excess or lack of acid.

Therefore, after collecting, sorting and obtaining juice, fruit and berry raw materials are brought to the required characteristics. To normalize the acidity of cherry juice, it is mixed with water or other fruit juice, since the acid content in the berries of some varieties of cherries exceeds the required value by 3 times. For this reason, it is impossible to obtain natural wine based on pure juice from many fruits.

Low sugar content in the wort does not provide the necessary energy to the yeast, turning the wine into vinegar, and its excess slows down the work of the yeast. Therefore, granulated sugar is added to the natural sugar contained in cherries, taking into account the requirements for the strength of the future wine. On average, to obtain dry wine (9-12 vol.), the sugar content in fruit and berry must must reach 22-24% per liter.

At the same time, you need to keep in mind that making dry wine from cherries at home is not the most successful recipe: such a wine will not be stable and will have a sour taste. More successful options are dessert and strong wines, with the addition of alcohol (vermouth, tokay or sherry) based on cherry juice or using this wine material (remember that in home winemaking any standards and classifications are acceptable).

You need to add enough sugar to the natural sugar content of cherries to get the required strength of the wine. Sometimes it is added to the must immediately in the required quantity, but in the production of some wines it is gradually introduced in parts. First, sugar is added during the fermentation process, and then, if necessary, into the finished wine, thereby increasing its strength and achieving the desired taste. In addition, sugar is added to young wines to completely stop fermentation (for sweet and dessert wines). Sugar can also be added to young wine, where the fermentation process has not completely stopped, directly into bottles to produce sparkling wine from cherries at home.

Read the recipe for this wine, as well as other recipes, below.

Cherry wine at home: a recipe for an ancient Russian drink in a modern interpretation

Of course, not every summer resident has a real oak barrel with iron hoops, but if he does, then the old cherry wine will turn out not in an interpreted, but in the most original version. You just need to fill this barrel with cherries and honey, tar it and bury it in wet sand for 3 months.

For those who do not have such a “treasure” as an oak barrel, the cooking method is included below. Perhaps it differs from the previous one, but only in the realization that this method is not ancient, although the wine in both cases turns out to be unusually tasty and beautiful.

Compound:

Cherry with pit 2 parts

Honey, fresh (May) 1 part

Oak bark (for glass containers) 5% by weight of raw materials

Cooking technology:

Sort out fresh, just picked and ripe cherries and put them in a barrel or glass bottle in layers, each of which needs to be watered with honey. Add oak bark between layers of cherries into a glass bottle. The barrel can be filled to the top, but in a glass container 1/3 of the container should remain unfilled. Put a rubber glove on a wide-necked bottle without puncturing it. Cover the barrel with a lid, thoroughly tar it and put hoops on the wooden container. To prevent the keg or bottle from bursting during fermentation, bury it in wet sand. The bottle can be placed in a pre-prepared box with sand. To ensure sufficient pressure on the outside of the container, ensure that the sand remains constantly moist.

After 3 months, dig out the container, print it and pour the wine through a filter into a clean container. Wrap the grounds in linen canvas and place under a press. Combine the squeezed wine with the main mass. Bottle the wine. Seal and store in the basement. This wine can be stored for 5-6 years.

Cherry wine at home: fortified wine recipe

Compound:

Raisins, red 200 g

Cherry 10 kg

Oak leaves, green 300 g

Sugar 3.3 kg

Pitted prunes 500 g

Alcohol (96%) 750 ml

Cooking technology:

A week before you start making wine, make a raisin starter. Place raisins with sugar in a jar with a capacity of 1.5-2 liters and fill with warm water. To do this, take 0.5 liters of the total amount of water and heat it to 25 degrees. The jar should be 2/3 full. Tie the neck with a gauze or linen napkin, and place the jar closer to the heat, but not next to the switched on stove. Shake the starter periodically to avoid souring the surface.

Sort technically ripe cherries, removing the seeds. Place in an enamel container (15 liters), pour in 2 liters of water (20 degrees) and add 1/3 of the sugar. Stir and place the container in a warm place for 2-3 days before fermentation begins.

Place the fermented cherries under a press to separate the juice. Pour the juice into a bottle in which the wine will “play”, after adding starter to it (without raisins). Place the squeezed grounds with prunes and chopped oak leaves in another bottle and fill with alcohol. Seal the alcoholic extract tightly and leave it to infuse until the wine clears. Place the bottle of juice in a room with a constant temperature, without access to bright sunlight or drafts. Seal the neck with a medical glove. As soon as the vigorous fermentation begins to subside, add the second part of the sugar to the bottle and put the glove on the neck again. Wait until fermentation stops completely. After two weeks, the wine should become clear and sediment should be visible at the bottom of the bottle. Insert a plastic or rubber tube into the bottle and pour the wine into a clean container, being careful not to catch any sediment at the bottom. The sediment can be poured into a jar and used as a starter for making other wines. Wash the bottle, sterilize it and pour the wine back into it. At the same time, strain the alcohol tincture and also set it for clarification. Afterwards, remove the wine and tincture from the sediment once again. Combine them by adding the remaining sugar. Stir the sugar until dissolved. Let the wine age in a cool, dark place for at least 6 months. The bottle must be carefully sealed to prevent moisture and foreign odors from entering from the outside.

Homemade cherry liqueur wine. Blended wine recipe

Blended wines in production conditions are often prepared by mixing individual finished wines. But at your summer cottage, you can deviate from this rule and combine wine materials in one bottle. It is important to decide right away: if the wine is cherry, then these berries must be present in the prepared wort in predominant quantities so that the name matches the composition of the wine.

Compound:

Raspberries (juice) 3 l

Apricots (puree) 5 kg

Cherries (pitted) 8 kg

Sugar 3.6 kg

Tannin 25 g

Orange zest 100 g

Citric acid 55 g

Cooking technology:

This recipe does not require either wine starter or yeast, since the wort contains raspberries. Separate the cherries from the pits. Combine berries with raspberry juice and apricot puree. Add orange zest, citric acid and half the sugar. Place the prepared wine material in a warm place before fermentation begins, covering the bottle. Stir the prepared wort 2-3 times a day with a wooden spatula. Place the fermented material under a press. Pour the resulting juice into a bottle and install a water seal on it.

After fermentation is complete, to speed up the clarification process and improve the quality of the wine, pour a small amount of young wine into a liter jar and dilute the tannin in it. Pour the wine back into the mixture and stir. Remove the clear wine from the sediment and add the second half of the sugar to it. To do this, pour a small part of the wine into an enamel bowl again, add sugar and stir it, heating it until dissolved. Combine both parts of wine and bottle. Seal the bottles and place a large saucepan. Fill it with water so that the bottled wine and water are at the same level. Heat the pan for 10-12 hours, maintaining the water temperature in it at 70 degrees. After the water has cooled naturally, remove the bottles and move them to the basement.

Homemade Muscat cherry wine. Recipe for lovers of experiments

Compound:

Cherries, dried 1 kg

Raisins, white (from muscat grapes) 0.5 kg

Sugar 600 g

Yeast 1 g

Oak bark 50 g

Ground nutmeg 2 g

Juice, grape (canned) 6 l

Cooking technology:

This wine can be made at any time of the year, provided the specified ingredients are available. It is enough to harvest cherries and grapes during the season by drying their berries in the oven. Instead of water, use canned grape juice for a richer wine flavor.

Chop the raisins. Cherries can be used together with the pit: due to its small quantity, the toxic elements present in the pits, which are often talked about, will not cause harm to health, and in addition, the wine will acquire a slight almond flavor. Heat the grape juice to 20-25 degrees and dissolve 1/3 of the sugar and yeast in it. Place the prepared berries in a wide-necked bottle and fill them with sweetened juice. Put a glove on the neck of the bottle and place the wine for fermentation in a room with a constant temperature of 18-22 degrees. Add the remaining two parts of sugar to the fermented wort when fermentation slows down, after 10-14 days. At the end of the fermentation process, add oak bark and ground nutmeg to a bottle of wine. After waiting for clarification, remove the wine from the sediment. If the wine still does not become clear after two weeks, still remove it from the sediment and, pouring it into a clean bottle, continue to clarify it. Repeat removal until transparent. Pour the finished wine into dark glass bottles and seal. It needs to be kept at 10-12 degrees for at least a year.

Homemade sparkling cherry wine. Recipe for semi-sweet cherry champagne

Of course, real champagne is a special sparkling wine made only in the Champagne region. But, if you wish, you can also shoe a flea. Carbon dioxide is a gas that is released by young wine, and if you ferment it a little in a sealed bottle, you can get the effect of sparkling wine from any fruit.

There is one more nuance. In the province of Champagne, to give sparkling wine a special taste, it is flavored with a special liqueur, the recipe of which is kept secret. Well, let it be stored! You can try to discover a new taste, and it may very well happen that it will turn out to be even better than the famous French champagne.

Compound:

Purified water 7 l

Sugar 3.3 kg

Raisins, red 2.8 kg

Alcohol (93.6%) 200 ml

Cherry 1.0 kg

Fermented grape juice 350 ml

Manufacturing technology:

Place 200 g of chopped raisins and the same amount of sugar in a jar (2 l). Fill the mixture with warm water to ¾ of the volume of the jar. After 4-5 days, pour the finished starter into the wort.

For the wort, also chop the rest of the raisins, combine with sugar (1.5 kg) and, putting in a bottle, fill with warm water. Pour in the starter and stir. Close the neck of the bottle with a cotton swab and place it in a room with a constant temperature of 20-25 degrees. Immediately after fermentation begins, install a water seal. After about 60 days, if everything was done correctly, fermentation will stop. The wine must be removed from the sediment and filtered.

Sort the cherries, wash and remove pits. Grind the berries and add 1 kg of sugar. Place the berries with sugar in a bottle, fill with alcohol and cover tightly with a lid. Shake the bottle periodically and soak the cherry tincture together with raisin wine for 2 months. Pass it through the filter.

Combine young wine with tincture. Leave for 10-14 days. If necessary, remove the wine from the sediment again and pour into prepared champagne bottles, without adding 8 cm to the top of the neck. Put 50 g of sugar in each bottle and pour the same amount of fermented juice into each bottle. Temporarily, for 10-12 hours, seal the bottles with gauze swabs and leave at room temperature. As soon as bubbles appear, remove the tampons and seal the wine with plastic stoppers, tying them with twine or wire. Transfer the bottles to a room with a temperature of 10-14 degrees and place them on shelves in a horizontal position.

Sparkling wine will mature in 3 months, but the older it gets, the tastier it will be. Although it is unlikely to last more than a year in the home wine cellar.

Wormwood wine from cherries at home. Cherry vermouth recipe

Compound:

For spicy herbal tincture, 20 g:

Ground orange peels

Alpine wormwood,

peppermint,

Cardamom,

nutmeg,

Yarrow;

Oak bark 50 g

Alcohol (93%) 0.7 l

For wine:

Sugar 3.0 kg

Cherries, fresh 4.5 kg

Cooking technology:

Pour cherry pulp (chopped pitted cherries) with warm water (25 degrees) and add 2 kg of sugar. After fermenting the wort, pour it into a bottle, install a water seal and add cherry wine for fermentation. At the same time, pour the crushed herbs with alcohol, seal the container and leave until the wine goes through the clarification stage. Filter the tincture until microparticles of the herbal mixture are completely removed.

Combine the wine removed from the sediment with the finished tincture, the rest of the sugar and put it in the basement to age for six months.

Repeat removing the sediment if it appears during aging and pour the wine into the prepared container.

Cherry wine at home - useful tips and tricks

During the aging process, the wine must be checked. If sediment reappears, it must be removed by pouring the wine into a clean container so that the drink does not acquire an unpleasant bitterness.

Cherry wine, provided it is properly made and the storage conditions are followed, can be not only suitable for consumption, but also even more tasty even after 5-6 years.

If you notice sediment or cloudiness in alcoholic drinks, it is better to stop drinking them. Contrary to popular belief that alcohol is a disinfectant, it can cause poisoning. Do not forget that alcoholic drinks, and even strong medicinal tinctures, have certain shelf life. Poisoning from alcoholic beverages can lead to fatal consequences.

Cherry is one of the most beloved and fruitful berries, from which you can make various preparations. One of the most favorite is homemade cherry wine - a rich and aromatic drink reminiscent of warm summer days. There is nothing complicated in its preparation, especially if you know all the subtleties and requirements.

How to make the most delicious wine?

You can find a huge number of homemade cherry wine recipes online, but to get an aromatic and tasty drink, you need to know the intricacies of its preparation.

The ideal fruit is a dark-colored berry, which after ripening becomes almost black and sour. These are the Shubinka and Vladimirskaya varieties, which produce a thick, dark and rich drink. The Lyubsk variety, as well as the Vole, provide an unusual smell, but the color will not be as bright.
For cooking, you need only the ripest fruits, but without wormholes, mold, or rotten parts. You can even use overripe cherries.
You cannot pick berries immediately after rain, as it washes away the natural yeast from them, and because of this, the pulp may not ferment, but simply become moldy. The ideal time for harvesting is a sunny, dry day. The harvested crop must not be washed!
You don’t have to remove the seeds before fermentation starts, as they can easily separate later on themselves. In addition, thanks to them, alcohol will receive an original tart aroma and taste.
The strength of cherry wine directly depends on the volume of sugar, because it is thanks to it that alcohol is formed in the liquid.

To improve fermentation, it is recommended to add starter with pure yeast cultures. To prepare the starter, a glass of any unwashed berries is placed in a bottle, 250 ml of water and 100 g of sugar are added. The mixture is thoroughly shaken, sealed tightly and left for four days in a warm, dark place. Afterwards, the starter is filtered and homemade cherry wine is poured into the future. If the alcohol is to be dessert, then ten liters of wort requires 300 grams of starter.
To obtain high-quality and pleasant-tasting alcohol, it is recommended to constantly separate the sediment. To do this, the drink is periodically poured from one container to another.
To prevent souring, wine can be pasteurized. To do this, bottles of alcohol are tightly sealed, tied with a rope made of natural materials, immersed in a container of water and heated to 60 degrees for fifteen minutes.

Cherry wine at home should be prepared in stainless or glass containers, as this will avoid the appearance of an unpleasant plastic smell. To prevent the mash from turning into vinegar while standing, you should prevent its contact with air. To do this, use a water seal or an ordinary medical glove with a small puncture in one finger.

Classic recipes

If you don’t yet know how to make cherry wine at home, then we suggest you familiarize yourself with several basic simple recipes. Even a beginner in winemaking can handle them, and the drink itself turns out thick, rich and aromatic.

A classic recipe for pitted cherry wine: crush 1 kilogram of unwashed berries and remove the seeds, pour in a liter of boiled water, add 700-800 grams of sugar. The container with the mass is left open for 3-4 days, and the contents are thoroughly mixed daily. The surface will bubble, indicating fermentation. After reducing the number of bubbles, the mass should be left alone for about 4-5 days. During this time, the mass (pulp) will rise, after which it should be removed and squeezed out. The remaining liquid (wort) is poured into bottles with a water seal or glove and left for a week in a warm place. After the glove has fallen, the liquid is separated from the sediment and poured into another container. Leave for another 15 days in a warm place, and then for ripening, transfer to a cool place for 1-3 months.
Wine made from cherries with pits has a more tart aroma and a refined almond flavor. To prepare it, a bucket of fruits is kneaded without removing the seeds and transferred to a saucepan. Then a bucket of water is poured in, 3 kilograms of sugar are added. The container is left open, and the mixture itself is stirred a couple of times a day. After about a week, the mass is filtered using gauze, and all the juice is carefully squeezed out of the remaining pulp. The wort is poured into a bottle, onto which a water seal is placed, and left in a warm place for about 30 days. Afterwards, the liquid is filtered, poured into bottles and left in the cold for another month.
Wine from frozen cherries is as rich and tasty as from a fresh harvest. To replace the natural yeast on the skin of the fruit, the most common raisins are used, preferably dark ones. To prepare you need 5 kilograms of berries, 3 liters of water, 1.5 kilograms of sugar and 100 grams of raisins. The fruits are defrosted at room temperature, and then kneaded, transferred to a large container, into which water, raisins and sugar are also added. Cover the container with a lid and place it in a warm place for about a week. After the end of active fermentation, the pulp is squeezed out, and the remaining liquid is poured into bottles for post-fermentation and closed with a water seal. After fermentation is complete, the sediment is decanted, and the remaining liquid is moved to a cold place for 1-2 months to ripen.

As a result of this natural fermentation, an alcoholic drink with an alcohol content of no more than 10% is obtained. If you want something stronger, then after fermentation is complete, you can add vodka or alcohol.

Unusual recipes

There is more than one recipe for cherry wine, which uses not only fresh or frozen berries, but also fermented juices and jams. They produce equally tasty alcohol, which is very easy to prepare. It can be obtained from:

Fermented compote (rolling): the liquid must be strained, carefully squeezing out the grounds, and then add 500 grams of sugar and five large raisins. A glove is put on the bottle and it is left in a warm place until fermentation is complete. Afterwards, the liquid is filtered and sent to ripen in a cool place for several months.
Fresh juice: for 3 liters of this wort you will need 500 grams of starter, 500 grams of sugar and alcohol. Sugar and starter are added to the jar of juice, everything is thoroughly mixed and left under a water seal for fermentation. After a week, the liquid is filtered and alcohol is added. The resulting alcohol is tightly corked and sent to the basement for six months.
Jam: pour a liter of warm water into a liter of sweets, throw in a handful of dark, unwashed raisins. The resulting mass is left in a warm place for 7 days, and then filtered. The wort is left under the glove and placed in the cellar for 40 days, and then drained, sealed and left in a cool place for another 40 days.

Now you know how to make cherry wine at home. All recipes do not require excessive effort, so anyone can prepare a tasty and healthy drink.