Recipe for homemade cherry pitted wine. Fresh berry recipe

05.09.2019 Soups

The tradition of celebrating any more or less significant event by uncorking a bottle of wine has long been entrenched throughout the world.

Well, if it is a self-made wine from frozen cherries at home, then there will be more positive emotions from the holiday.

If you are still a complete layman in winemaking, then use our step-by-step recipes, and then you will very soon be able to become an excellent winemaker.

Features of fruit wines

In winemaking, the technology for preparing fruit wines is practically no different from the classical grape-based one.

However, one very important nuance should not be missed: grapes are the product in which the acidic content is ideally balanced, and this is what makes fermentation optimal in every sense.

This is not the case with other fruits. For example, cherry juice can ferment very quickly, which is a plus. However, the increased acidity of the berries clearly indicates a deficiency of sucrose, which can negatively affect the quality and taste of the wine.

That is why, for the preparation of an alcoholic drink from cherries, some adjustments are made to the original wine recipe, namely, water and granulated sugar are added.

Can I make wine from frozen cherries?

Cherry is a very unpretentious berry and grows everywhere in our latitudes. For home winemakers, a rich cherry harvest is always a joy. However, on winter days, when fresh berries cannot be found in the afternoon with fire, you have to be content with frozen ones.

Looking ahead, it should be noted right away that you can make a very tasty wine from frozen cherries. However, some amendments will still have to be made to the traditional recipe. For good fermentation, wine yeast and raisins should be added to the composition to speed up the fermentation process.

Homemade frozen cherry wine: a classic recipe

Ingredients

Cherries (frozen)- 2.5 l + -
- 2.5 l + -
- 800 g + -
Raisins - 1-2 tablespoons + -

How to make wine from frozen cherries

This recipe is perhaps the most popular in the post-Soviet space. It was using this technology that our fathers and grandfathers prepared the best cherry wine for the holidays. So about this recipe, we can safely say that it is time-tested.

Take the cherries out of the freezer and leave to thaw at room temperature. After the berries become soft, remove the seeds from them, pour the pulp into a blender and puree.
Mix the resulting cherry mass with raisins, transfer to a three-liter jar and leave warm for 48 hours.
After 2 days, pour warm (up to 40 ° C) boiled water into a container, mix everything and drain the liquid through a three-layer gauze into another clean jar. We squeeze the cake and throw it away.
Pour granulated sugar into the resulting composition, pull a latex glove or a special shutter with a tube on the neck of the jar, after which we put the wine to mature in a warm room, for example, in a pantry. The fermentation process can last from 20 to 40 days.

A sign of wine readiness is its color. If the surface of the drink is lightened, and the sediment has sunk to the bottom, then the wine is ready. The end of fermentation is also evidenced by the absence of gas bubbles. If the glove has stopped swelling (or bubbles do not come out of the water seal tube), you can pour the wine into small containers.

6. There are two ways to pour wine into bottles without lifting the sediment from the bottom:

Wine dropper... Gently lower the end of the pipette to the middle of the can and gently "suck" the drink without sediment, and then pour it into the bottle.
A tube. We put the container with wine on the table. One end of the tube from the dropper is lowered into a jar of wine, not reaching the bottom, and the other end is inserted into a bottle, which should be on the floor or on a low chair. We fill all containers with wine and cork them.

We put the spilled and packaged wine in a cool dark place for several days for infusion.

Fortified wine from frozen cherries: a recipe with vodka

This wine recipe will be more pleasant for those who prefer fortified to classic drinks. The drink grows stronger very quickly, and its taste is significantly different from the wine prepared according to the above recipe.

Ingredients

Frozen cherries - 2.5 l;
Raisins - 1 tablespoon;
Boiled chilled water - 0.5 l;
Granulated sugar - ½ kg;
Vodka - 100 ml;
Wine yeast - 1/3 sachet.

Defrost frozen cherries, peel, grind in a blender and mix with raisins. We insist the resulting mass for a couple of days and fill it with water.
After that, we filter the liquid through a fine sieve, squeeze out the remnants of the berries and pour wine yeast into the resulting drink. We close the jar with a water seal and leave it warm for 10 days.
After the specified time, using a pipette or tube, pour the wine into a clean container, without capturing the sediment. Then add sugar and dilute with vodka.
In this composition, the wine should be infused for another 10 days, after which we again filter it and bottle it. Keep the bottled drink cool.

It is not difficult to make wine from frozen cherries at home, the main thing is to follow all the rules of winemaking, and then you will be rewarded with a gorgeous drink.

It has been proven more than once by various studies that wine has many useful properties - bactericidal, tonic, soothing. A small amount of red wine reduces the risk of heart disease, excellent prevention of colds, it is recommended as a sedative - of course, if consumed in small and reasonable amounts.

Now in stores you can choose wine for every taste and budget, but do you have confidence that it will be of high quality and useful? If the spirit of a winemaker has awakened in you or you just love real homemade wines, then you should try to make wine from cherries at home.

Why cherry? The climatic conditions of our country do not allow growing, as in other countries, a large number of grapes. And cherries are found on almost every farm, in the undergrowth, even along the roads, and after grapes, they are the best option for making wine.

It makes an excellent, tasty, dark, slightly tart wine with a wonderful aroma and rich taste. In addition, homemade cherry wine ferments easily and also easily clarifies.

It should be noted that different types of cherries grow in different regions of Russia. Since the author lives in the Far East, his favorite wine is from felt cherries - small and sweet and sour cherries.

Most residents of the country can afford wine made from steppe cherry - it grows in central Russia, in the Volga region, in Western Siberia, in the North Caucasus and the Urals. Cherries of this type are distinguished by their sweet and sour taste, while they are the easiest to process - thanks to their taste, any recipe will suit. But in the bulk, wine is made from ordinary cherries (and its varieties - sour cherries).

Cherries are best used real - sweet and sour, dark in color, fully ripe. Wine made from overripe or very sweet cherries will turn out to be non-aromatic and not tasty. But you cannot use a very immature one either - you will get one sour meat.

If you decide to make your own wine from cherries at home, it is worth considering one nuance - it has a lot of acid and little sugar, and so that the wine does not turn out sour or weak, winemakers use one little trick - they must add water to the juice and increase the amount of sugar ...

The main algorithm for making cherry wine

Store the harvested fruits in the refrigerator for no more than three days.
Soak the cherries in water, remove the seeds (wine made from cherries with seeds will have a slight shade of bitter almonds - if you like this unusual taste, then you can leave a few seeds).
Pour the cherry pomace with water for one day. This is necessary due to the fact that cherries are quite dense and it is very difficult to squeeze the wort out of them without water treatment.
Squeeze out the wort. Take into account the amount of water that you squeezed out - it will need to be added back.
If the purest cherry wine does not suit you, you can add other berries. Cherries go well with currants (especially black), plums and raspberries.

Homemade Cherry Wine Recipes

All recipes below are designed to produce approximately 20 liters of wine.

Fortified cherry wine

We will need:

1 bucket of cherries (10 liters);
2 kg. Sahara;
2 liters of water;
0.5 liters of alcohol;
wine yeast.

Follow the cooking algorithm. After wringing the wort, add wine yeast and leave the composition for 10 days to ferment. Remove sediment, add alcohol and sugar. Stand for another 10 days, filter and bottle.

Light cherry table wine

The ingredients are as follows:

1 bucket of cherries (10 liters);
1.5-2 kg. Sahara;
2 liters of water;
3 gr. tartaric acid (or a sachet of citric acid).

Follow the algorithm, mix all the ingredients, let it ferment for 10-15 days, filter and bottle.

Dry cherry wine (cherry)

For the cherry, we need:

1 bucket of cherries (10 liters);
4 kg. Sahara.

Cover the cherry with sugar, put it in the sun for fermentation for 1-1.5 months, tie the neck of the bottle with gauze. Strain the composition. Rub the remaining berries through a colander or sieve, or squeeze, add to the composition and leave for another three days in the sun. Strain the wine well and leave to ferment for one to two weeks. If the wine is too dry and strong, add 1-1.5 liters of water.

Classic recipe

The easiest way to make cherry wine at home (a recipe from the days of the USSR, used in the Far East, works well for felt cherries, as well as small and sour cherries):

1 bucket of cherries (10 liters)
1 bucket of water
3 kg. Sahara.

We act according to the algorithm, put all the components in a large bottle, put on a surgical glove. As soon as it stops swelling and begins to fall off - after 3-4 weeks - the wine is ready. If your cherry wine requires long-term storage, add 0.5 liters of alcohol or quality vodka.

Homemade cherry wine with rich color, unique aroma and slightly tart bitter taste will surely impress true connoisseurs of divine nectar. As a result of preparation, a wonderful drink is obtained. It is very lightweight. As you know, the main product for making wine is grapes. But a wine that is not inferior in quality and taste is quite realistic to make from other berries or fruits. Cherry takes an honorable second place.

Cherry juice is subject to rapid fermentation and easily takes on a light shade. Making wine on a fruit basis by its technology does not differ from grape wine. But there is one very important nuance. The recipe for grape wine does not require additional components, but if you take a recipe for fruits and berries, then only their juice will not be enough. This is explained by the optimal acid content in the grapes. Whereas the acid content of cherries is excessive and there is a significant lack of sucrose. Therefore, wine made from pure juice is not strong enough and has a sour taste. For these purposes, the base of the wine is adjusted, that is, water is added to the cherry juice, and the desired strength is achieved by adding granulated sugar.

How cherry wine ferments

Everyone knows that fruit juices begin to ferment after a while. During fermentation, a specific smell is also exuded. This process was not understood for a long time, until, on the orders of Napoleon III, Louis Pasteur conducted experiments and found out that the fermentation process was caused by yeasts multiplying in the juice. But it should be noted that there are completely different fungi, and the fermentation effect from them is also fundamentally different. There are fungi that can ferment sugar into alcohol. They form the basis of winemaking. There are acetic fermentation fungi that can convert alcohol to acetic acid.

We will not go into the smallest details, for it is clear that alcoholic fermentation is required to obtain wine.

It is impossible to allow further process when it turns into acetic. In conditions of complete absence of oxygen, wine yeast can suffocate. The wort ferments with difficulty. The result is a low quality wine. Therefore, during the fermentation process, the lid should be left slightly open. With this method, you will ensure a low oxygen penetration into the wort. Under these conditions, the action of the yeast increases.

Product yield calculation

The product yield is calculated as follows. From 100% of the original volume of raw materials, an average of 60% of the wort is obtained. From 100% of the wort volume, 80% of the wine comes out. Everything else goes away at the expense of pulp and sediment. It is advised not to make a small proportion. The more wort, the better the fermentation performance of the wine and the lower the risk of oxidation. It is customary to take 10 liters of wine for the minimum proportion. But it is better to take a full portion at a 20 liter outlet. The optimal offer is an output of 40 - 45 liters.

Regular cherry varieties (non-hybrid) are best for cherry wine. Berries are used ripe and washed. It is better not to use cherries that have reached overripe, spoiled by pests, as they can adversely affect the taste of the final product. It is better to pick berries in dry weather. If you picked the cherries the day before you start making the wine, place them in the refrigerator or in a cool place. If the berries have been in your possession for more than 3 days, they become unsuitable for winemaking.
If the wine has stood for two days, but the fermentation process is not observed or is slowed down, then adding a small amount of dark raisins will help you. At the end of cooking, you will have to strain it along with the sediment. But fermentation will go faster, your work will not be in vain, and there will be no harm to guilt from this.
It happens that you want to make not cherry wine, but an assortment. In this case, it is possible to add currants, plums or raspberries to berries. The wine at the exit will not be spoiled. It will acquire its own unique taste. The main thing is that the number of cherries is between 60 - 70% of your mixture.

Cherry base preparation

There is more than one recipe for making wine based on cherries. In order to get a cherry wine of excellent quality, regardless of the recipe used, pay more attention to the technology of making cherry juice, which will become the basis of the future wine.

Sort the cherries thoroughly and beat the seeds out of them. You don't have to pull them out. There are recipes in which cherries are used directly with them. This is what lovers of the almond flavor of wine do. It is the whole berries that can cause this effect.

Most recipes say that you don't need to wash your cherries when making wine. But you can rinse it if you want. Mash the fruits and cover with clean water. Store-bought water is the best option. The resulting cherry juice will add a sour taste to the wine. After a day, the mixture is thoroughly wrung out.

The classic cherry wine recipe

He is many years old enough. It was also used in Soviet times, as this recipe was quite famous.

To prepare it you will need:

one 10 liter bucket of ripe cherries;
one 10 liter bucket of water;
3 kg of sugar.

Fruit preparation is carried out in accordance with the above methods: removing seeds, kneading. Dilution with water and spin. Next, the resulting liquid is poured into a bottle. A rubber glove is put on its neck. The fermentation process begins a few days later. It lasts approximately 1 month. During this time, the bottle should be in a warm environment. When you notice that your pharmacy glove over the neck is significantly deflated, and there are no more signs of fermentation, you can try the resulting cherry wine. If you want to keep it for a long time, it is advised to add 500 gr. To the contents. strong alcohol. Its role can be 40% alcohol or high quality vodka. Undoubtedly, in this case, you will add strength to your drink, but you will eliminate the unwanted development of microorganisms.

Fortified cherry wine

This recipe is different from the previous one. The fortress is recruited instantly, right during cooking. Therefore, this cherry wine has a completely different taste.

To prepare this type of wine, you will need:

one 10 liter bucket of cherries;
2 liters of water;
2 kg of granulated sugar;
half a liter of vodka or 40% alcohol;
1 bag of wine yeast.

Prepare the cherries as described in the above recipe. Wine yeast is poured into the resulting liquid in the proportion indicated on the bag. After 10 days, the liquid is poured into a bottle. In this case, the sediment does not need to be poured. Overflow with a rubber tube. Now vodka or alcohol is poured into the contents, and sugar is added. After that, let the resulting content brew for another 10 days. After the expiration of the specified period, the resulting wine is subject to filtration. It should be filled into sterilized glass bottles. Wine is stored in a cool place.

Making a drink "Vishnyak"

This recipe is amazing. When released, the wine is concentrated. It tastes like a liqueur. It should be noted that during its preparation, the seeds from the cherries are not pulled out.

For cooking you will need:

one 10 liter bucket of cherries;
4 kg of granulated sugar.

Berries are not washed when preparing this drink. They should be placed in a glass container and covered with granulated sugar. Then tie the neck of the container with gauze. The process of making wine takes place in warm conditions. Place the container on a windowsill that gets more sunlight. After a month, the resulting mixture is subject to filtering. The berries are ground and squeezed. The resulting juice from the berries is added to the liquid, which is kept for 3 days on the same windowsill. Cover the neck with gauze. After that, the wine is again thoroughly filtered and placed not on the window, but in a warm place. The wine emits a fragrant aroma. If it seems too concentrated to you, you can dilute it with clean cold boiled water.

Frozen cherry wine

When making wine from frozen berries, either the classic recipe or the recipe for fortified wine is used. When using the first recipe, add some unwashed dark raisins or wine yeast to the juice that will ferment. The rest of the composition of the wine will be similar to the previous wines. Undoubtedly, you can add a certain amount of sugar, but it all depends on personal taste preferences, and on what kind of wine you want to get when you leave, dry dessert or table wine.

You will need the following products:

one 5 liter bucket of frozen cherries;
5 liters of water;
one and a half kilograms of granulated sugar, you can add another 500 grams to the amount. taste;
one handful of dark raisins.

The cherries are thawed and mashed. The bones are knocked out in advance or they are not damaged during kneading. Raisins are added. Pour the cherries with boiled lukewarm water and let the resulting mixture brew for two days. After that, the resulting liquid is filtered, squeezed out and granulated sugar is added to it.

It should be noted that there are quite a few ways to make wine from cherries. For the most part, the above recipes are taken as a basis. The difference is the number of products used. The main thing here is the amount of granulated sugar.

Cherry is a juicy berry with a bright and memorable taste. It has a very beautiful color, which makes any drinks more attractive and appetizing. It is added to juices and cocktails, jams and liqueurs are made from it. However, the most popular drink that is most appreciated from this berry is wine.

It is known that cherry juice is great for helping to lower blood pressure, has a calming effect on the nervous system, and copes well with colds and other diseases. Homemade alcoholic drinks from it retain all the beneficial properties of fresh berries. It is no coincidence that many winemakers will consider making wines and liqueurs from cherries.

How to make cherry wine from juice

Homemade cherry wines are quite thick and have a rich taste and aroma. Due to its excellent strong taste, cherries are ideally combined with stronger drinks - vodka and alcohol. It is this feature that makes it possible to make liqueurs and fortified wine from this berry, since the taste of alcohol is almost not felt in them. The drink is soft and easy to drink, but at the same time it is strong enough.

According to this recipe, cherry wine matures for a long time - at least six months. Despite this, its taste justifies such a long wait. The process of preparing the drink itself is very simple and will take you very little time.

You don't need to wash sweet ripe cherries, just put them in a convenient dish and remove the seeds.

Mash the peeled berries well in a blender and squeeze the juice through a piece of cheesecloth.

Pour the finished juice into a convenient glass jar, add a little cold boiled water to it and mix well. Pour sugar and sourdough made from water and yeast or a few raisins into the cherry mixture and mix well again. When it dissolves at the bottom, put the drink in a warm place for fermentation.

Cherry juice ferments very actively, therefore, already on the 5-6th day, a yeast sediment forms at the bottom of the vessel.

The drink will need to be carefully poured into a clean jar without touching the sediment, pour alcohol into it and close the lid tightly.

After 6 months, the wine should be opened, let it rest a little, drain the sediment into clean bottles and chill in the refrigerator.

Homemade cherry wine can be poured into a beautiful decanter and invite guests.

How to make wine from cherries and cherries

Cherry wine at home will have a pleasant berry aroma if you add a little cherry to it. During the berry season, you can make a wide variety of great drinks.

Required Ingredients:

Cherry juice - 5l
Cherry juice - 5L
Sugar - 2.5 kg
Water - 3.5 l
Yeast starter culture - 300 ml

For most cherry wine recipes, not berries are used, but fresh juice. Therefore, before preparing the wort, juice should be squeezed out of the berries. To do this, wash the cherries and cherries well, select the seeds and transfer the pulp to a blender, juicer, or scroll them in a meat grinder. Squeeze the resulting berry puree through several layers of gauze and pour the juice into a jar, where the drink will be prepared.

Leave the juice in a warm place for 1-2 hours, during this time prepare the starter. Mix the yeast with warm water and keep warm until the first signs of fermentation appear - the first bubbles should appear on the surface of the mixture.

Pour sugar into the juice and pour in the prepared starter culture, mix well and add water. Close the jar with the wort with a lid with a water seal and put in a warm place until fermentation is complete. Homemade cherry wine must be carefully drained from the sediment, poured into a clean jar and tightly closed with a lid. Leave it in a cool place for another 3 months for the wine to mature.

The finished drink can be filtered again and poured into more convenient bottles. The drink will have a pleasant sweet and sour taste.

How to make homemade cherry and currant wine

The recipe for homemade cherry and black currant wine will appeal to all lovers of fruit and berry drinks with a bright and rich taste.

Required Ingredients:

Cherry juice - 10 l
Blackcurrant juice - 2.5 l
Sugar - 2.5 kg

Before making wine from cherries, you will need to prepare the berries and squeeze the juice out of them.

Remove seeds from cherries, mash the pulp and chop in a juicer or blender. Strain the mixture well, squeeze out the juice and pour into a large glass jar. You do not need to wash the black currant - put the berries in a blender bowl and chop well.

Squeeze the juice out of the currant puree and pour it into the jar to the cherry. Mix the resulting wort well, add sugar and place in a cool place for fermentation. Since fermentation will be quiet, replace the jar with a water-sealed lid or use a rubber glove. When fermentation stops, the drink will need to be drained from the sediment, poured into a clean dish and placed in a cool place for another 3 months.

Strain the young wine through several layers of cheesecloth and bottle. Leave the drink to ripen in a cool place.

According to this recipe, homemade cherry wine will be ready in a month and a half.

Making homemade cherry pitted wine

If you make wine with pits and cherries, it will have a pleasant almond flavor, reminiscent of Amaretto liqueur.

Required Ingredients:

Cherry - 5 liters
Sugar - 1 kg

For this amount of ingredients, it will be enough to add 5-7 cherry pits, which will need to be crushed into several parts. The rest can be thrown away or left to prepare other drinks. The cherry wine recipe can also be used for a seedless drink, then the wine will have a more delicate soft taste of fresh berries.

Chop the cherries, squeeze out the juice and pour it into a glass jar.

Add a few cherry pits and sugar. Mix the mixture well and close the jar with a cotton-gauze swab. Place the wort for fermentation in a dark and warm place. Stir the cherry wort several times a day - do not use metal objects, it is best to stir the juice with an ordinary wooden stick.

When fermentation is complete, close the wort tightly and transfer to a cool place. According to this recipe, cherry wine will be ready in 2 months.

The drink must be carefully drained from the sediment, filtered through several layers of gauze and poured into bottles. Store wine in a refrigerator or other cool place.

Making wine from cherries with raspberries

The recipe for homemade cherry wine with raspberries will appeal to those winemakers who prefer to prepare drinks without adding yeast and sourdough. Since raspberries themselves perfectly activate the wort fermentation process, the drink will be completely natural.

Required Ingredients:

Raspberry juice - 2.5 l
Cherry juice - 2.5 l
Sugar - 3 cups

Before making wine from cherries and raspberries, the berries will need to be kneaded well.

Select the seeds from the cherry puree, then mix with the raspberry mixture. Put a piece of gauze in a colander, put the berry puree in it and squeeze the juice well. Pour the mixed raspberry and cherry juice into a convenient glass jar, add sugar and mix thoroughly.

Cover the jar with the wort with gauze and put it in a dark place - the temperature in the room should be at least 20 degrees. When fermentation stops, close the jars tightly with a lid or stopper and transfer the container to a cool place. Leave the juice mixture to ferment for another 3 months, after which the wine can be drained from the sediment, filtered and poured into clean bottles. The wine can be tasted right away, but it is best to let it mature in a cool place for at least a month.

Even a novice winemaker can make homemade cherry and raspberry wine. You just need to prepare the necessary ingredients and follow the recommendations.

How to make wine from cherries (with video)

Natural wine made from cherry berries will appeal to all lovers of classic alcoholic beverages. This wine has a pleasant soft taste and delicate aroma of fresh fruits. It is best prepared with fresh cherries, but you can also take frozen berries.

Required Ingredients:

Cherries - 5 kg
Water - 1 liter
Raisins - 50 g
Sugar syrup - 4 l

Before making wine from cherries, you should sort out the berries well, remove the seeds and prepare the juice. If you have a juicer, you can use it, but it's best to knead the berries by hand and squeeze the juice well through a few layers of cheesecloth. This process is quite laborious, but the quality of the finished wine will be much better. An exquisite drink is prepared only from natural ingredients, so try to use mechanical devices less often.

Put the resulting juice in a cool place for a day, then carefully drain from the formed sediment.

Make sugar syrup from water and sugar - you can add a little citric acid or fresh lemon juice to it.

Dissolve the yeast in warm water, pour it into the juice and add warm syrup - the sugar pouring temperature should not be higher than 30 degrees.

Pour the prepared wort into a glass jar, close the neck with gauze and put in a warm place. Try not to put the mixture in the sun - this will cause the wine to lose its beautiful color. After the end of vigorous fermentation, the gauze can be replaced with a lid with a water-seal plug or a rubber glove. Let the wort ferment for a while. Pour young wine from the lees into clean bottles and put in a cool place for a month.

The strength of the finished drink is 12-13 degrees, and you can taste it immediately, as soon as it is infused and you strain it.

You can watch a video of cherry wine - it will help you prepare this great drink, even if this is your first winemaking experience.

Making homemade wine from fermented cherries

Making homemade cherry wine with spices is suitable for all lovers of unusual drinks. When finished, the wine will have a pleasant sweet cinnamon aroma, so that added alcohol will not be felt in it. Fortified wine is suitable for any festive feast, and for a cozy evening with the family.

Required Ingredients:

Fermented cherry - 2.5 l
Sugar - 1 kg
Vodka - 500 ml
Cinnamon - 2-3 g

Fermented cherry wine is a great way to recycle failed homemade wine. If you rolled cherries, but they immediately fermented, prepare fortified wine from them, which will be appreciated by lovers of sweet drinks.

The berries, together with the filling, are well chopped with a blender or with a meat grinder. Put the resulting gruel on cheesecloth and squeeze the juice well. Pour the juice into a large glass jar or wooden keg and add sugar to it. Stir the mixture well and leave for a few hours to completely dissolve the sugar.

Pour vodka into the sweetened juice, put a piece of gauze with ground cinnamon wrapped in it in a jar and transfer the wort to a cool place. After about 7 days, the wine will need to be bottled, tightly closed and left in a cool place for 2-3 months.

At this stage, the preparation of wine from cherries can be considered complete - you just have to wait for the drink to ripen.

How to make homemade cherry jam wine

Homemade wine made from cherry jam turns out to be incredibly tasty and does not differ much from the one that is made from fresh berries. It tastes a bit like liqueur, so lovers of more tart sweet drinks will like it.

Required Ingredients:

Jam - 1 liter
Raisins - 100 g
Water - 1.5 liters
Sugar to taste

Open a liter jar of jam, transfer its contents to a convenient saucepan or large glass jar and pour hot boiled water over it. Stir the mixture well so that the jam dissolves well. Add unwashed raisins to the berry mixture, mix well again and put it in a warm place for several hours. When the first bubbles begin to appear on the surface, pour the liquid into a glass jar and close it with a lid with a water seal. Place the cherry jam wine must for fermentation.

When the mixture is well fermented, it will need to be drained and filtered. Pour the clarified liquid into glass jars and put in a cool place for another 5-6 days. Remove the finished drink from the sediment and strain.

The cherry jam wine is ready. It remains to pour it into bottles or a decanter and you can invite guests.

Frozen cherry wine turns out to be very soft and tasty. From its rich aroma of fresh berries, your friends will never guess that you were preparing a drink from a frozen semi-finished product.

Required Ingredients:

Frozen cherries - 3 kg
Water - 8 l
Sugar - 500 ml
Vodka - 100 g

Before making cherry wine, defrosting the berries is not necessary - just put them in a jar and add sugar.

Leave the berries warm for a few hours so that the juice comes out of them and the sugar is well absorbed. Pour in water, mix well and close the resulting wort with a lid with a water seal. Leave the drink to ferment for 3 weeks at room temperature, then drain from the sediment, strain and pour into bottles. You can fix the drink with vodka - this will help keep the wine from souring.

Put the fortified wine in the refrigerator for 1-2 days, after which you can safely try a delicious drink.

This homemade cherry wine recipe can be used all year round, especially when there are few frozen berries left among your blanks.

How to make wine from cherry compote

Wine made from cherry compote is prepared for those cases when fresh berries are not available.

Required Ingredients:

Granulated sugar - 400 g
Cherry compote - 6 liters
Raisins or dried grapes - 50 g

Wine made from cherry compote turns out to be tasty, sweet and has a rich berry flavor.

Put the compote in a warm place for 2-3 days. If the compote is fermented or old enough, you do not need to put it for fermentation. Mix well the fermented drink with raisins and granulated sugar. You need to put on a lid with a water seal on the jar. You can use a rubber glove.

Leave the wort warm until fermentation stops. Filter the young wine and pour it into small glass bottles. The finished drink must be kept for at least 4 months in a cool place.

Making wine from cherries does not take much time and is not at all difficult, so even novice winemakers can make a wonderful alcoholic drink from ordinary homemade preparations.

Cherry wine (option 1)

Ingredients: 3 kg of cherries, 3 kg of sugar, 3 liters of water.
Cooking method. My cherries, remove the seeds. Pour the fruits into a glass bottle. Boil the syrup from water and sugar, cool it to room temperature and pour in the cherries. We tie the neck of the bottle with a cloth and let it stand for about 2 months.

We filter the finished wine, filter and bottle it.

Cherry wine (option 2)

Ingredients: ripe cherries, sugar (150 g per 1 liter of juice).
Cooking method. Remove the seeds from the cherries, knead the pulp into a gruel. We place the resulting mass in an earthen pot and put it in a warm place for fermentation for 12 hours. We squeeze the juice out of the mass, pour it into a glass container and leave it in a warm place for 3 days.

Add sugar, stir, close tightly with a waterlock lid and leave to ferment.

We filter the finished drink and bottle it.

Ingredients: 4 liters of cherry juice, 500 g of sugar, 4 g of tartar, 1 liter of water.
Cooking method. Pour the cherry juice into a bottle, add water, sugar, crushed tartar. Close the container tightly with a lid with a water seal and leave it to ferment.

The wort must be shaken periodically. When the fermentation process is completed, the wine is drained from the sediment, filtered and bottled.

Winemaker's advice: When preparing raw materials for making wine, never take spoiled berries and fruits - just one rotten or moldy fruit can ruin all your efforts and spoil the wine, making it unusable.

Cherry-raspberry wine with currant juice

Ingredients: 8 liters of cherry juice, 1 liter of blackcurrant juice, 1 liter of raspberry juice, 1.7 kg of sugar.
Cooking method. We combine cherry juice with currant and raspberry juice, add sugar, mix until it is completely dissolved. Pour the mixture into a glass container, close the lid with a water seal and leave to ferment.

When the process is complete, drain the wine, filter and bottle it.

Cherry-currant wine

Ingredients: 1 liter of cherry juice, 1 liter of white or red currant juice, 500 g of sugar, 1 liter of water.
Cooking method. Combine cherry juice with currant. Add water and sugar. Pour the resulting mixture into a glass or enamel container, close the lid, leave to ferment for several days, stirring occasionally.

Then close the container with a waterlock lid and let it ferment. At the end of fermentation, remove the wine from the sediment, filter and bottle.

Cherry-currant wine with orange juice

Ingredients: 4 kg of cherries, 3 kg of red currants, 300 ml of orange juice, 3 kg of sugar.
Cooking method. We wash the berries, sort out, remove the seeds from the cherries. Pour the berries into a glass container, add orange juice, sugar and put in a warm place for 3-5 days.

Then shake the container, close it with a water seal and leave to ferment at room temperature. When the fermentation process is over, we filter the drink, filter it, pour it into bottles.

Ingredients: 5 kg of cherries, 3.5 kg of sugar, 40 g of lemon zest.
Cooking method. Pour the washed pitted cherries, finely chopped lemon zest and sugar into a glass container in layers. Leave in a warm place for 2-3 days, then close the container with a water seal and keep it at room temperature for about 45 days.

We filter the finished drink, sweeten it to taste, filter and bottle it.

Ingredients: 3 kg of cherries, 200 g of bitter almonds, 2 cloves, 1 kg of sugar, 300 ml of vodka.
Cooking method. We wash the cherries, remove the seeds, pour them into a glass container, tie the neck with gauze and put them in a warm, bright place.

After 3 days, add dried crushed almonds, cloves, sugar to the container, pour in vodka, seal with a water seal and leave to ferment.

When the fermentation process is over, we filter the drink, filter, bottle it and keep it in a cool room for another 30 days.

Ingredients: 2 kg cherries, 800 g sugar, 6 g citric acid, 8 g cinnamon.
Cooking method. We clean the cherries from the stalks, rinse in cold water, remove the seeds, pour into a bottle, pouring sugar over the layers of berries.

We tie the neck of the bottle with a cloth and leave to ferment in a sunny place. Shake the bottle periodically. When the juice covers the berries, add citric acid and cinnamon to the bottle, close with a water seal.

Filter the finished wine, add sugar to taste, filter and bottle. We insist for at least 2 more months before use.

In the notebook of many housewives, there are probably a couple of proven recipes for making cherry wine. As you know, the taste of homemade wines is almost as good as the most famous varieties. On the contrary, they are considered a natural product that does not contain harmful preservatives.
Most often, when choosing a material, domestic winemakers prefer cherries. This fact is explained by its widespread occurrence and rich species diversity represented on the territory of our country.

Dry homemade cherry wine

Cherry wine - cooking secrets

Of course, ideally, the cherry should be ripe and dark in color, indicating that it is ripe. Sweet and sour pulp contributes to the formation of a harmonious taste of the future drink. However, the preliminary preparation of wine raw materials also plays an important role.
Before embarking on the study of various recipes, it is necessary to learn a few simple rules, the careful observance of which contributes to the preparation of impeccable homemade wine:
To begin with, the collected berries must be cleaned of leaves and stalks, washed, if necessary, freed from seeds and stored in the refrigerator for no more than 3 days. Next, you should strictly follow the recommendations of the selected recipe.
It is best to rinse the berries in several containers with cool water, transferring them from one container to another.
To thoroughly grind the wine material, it is recommended to use wooden pistils or pushers, food processors, mixers or meat grinders.
To prevent the cherries from oxidizing, do not use metal utensils (with the exception of enamel or stainless steel).
To quickly get juice from mashed berries, you can add a little warm boiled water or freeze and thaw them.

The classic cherry wine recipe

For everyone who wants to enjoy a noble drink and decorate their festive table, the traditional recipe is perfect. Due to its exquisite taste, bright aroma and rich color, this wine can ideally complement almost any dish.
There is nothing complicated in the process of preparing it. To get started, you need the following ingredients:
cherry - 3 kg;
water - 4 liters;
sugar - 1.5 kg.
Further, strict adherence to a simple algorithm is required:
Carefully sort out the berries, carefully discarding rotten and badly dented. Rinse them carefully and remove all seeds, trying to preserve the juice as much as possible.
Prepare a light syrup. To do this, you need to boil 4 liters of water to 25 degrees and mix them with 500 grams of granulated sugar.
Place the berry pulp on the bottom of a deep bowl or in a saucepan and pour over the resulting syrup.
Cover the container with a thin layer of gauze or rags and transfer it to a darkened warm place for several days (literally 3-4).
Since the wort begins to ferment actively after 24 hours, it must be stirred daily.
After the due date, the fermented liquid should be filtered through a sieve. By the way, the smaller it is, the better.
The remaining syrup and juice must be mixed with another 500 grams of sugar and poured into a clean bowl, filling it to a maximum of 70-75%.
Now you need to put on a rubber medical glove on the neck of the bottle, and it itself must be transferred to a warm dark room with an average air temperature of 20-22 degrees Celsius for 1-2 months.
After 5 days, it is recommended to add 250 grams of sugar to the bottle with fermenting wort, and after another 5 days - the remaining 250 grams.
After the complete end of the fermentation process, the sediment should be drained through a special tube.
Now you can remove the first sample and, if necessary, add a little more granulated sugar or dilute the resulting wine with alcohol in a ratio of 0.05-0.2 to 1.
Pour the drink into a clean glass container and store at an average temperature of 5 to 15 degrees Celsius, changing the bottle periodically to get rid of sediment.
After the last sediment has settled, the wine should be bottled and corked until the most appropriate time. However, even in a fairly cool cellar or wall refrigerator, it cannot be stored for more than 6 years.
So, classic cherry wine with a strength of 11-13% has a subtle and delicate aftertaste, and therefore perfectly sets off both meat dishes and side dishes, decorates desserts and emphasizes the solemnity of any moment.

Homemade cherry pitted wine recipe

It's no secret that many housewives hate fiddling with small berries, peeling them and separating the pulp. Especially for them, there is a recipe for wine with seeds. However, it should be noted right away that such a drink will have a characteristic bitter taste of almonds.
To prepare it, you will need the following ingredients:
pitted cherries - 3 kg;
distilled water - 5 l;
sugar - 1, 8 kg.
The further process is carried out according to a very simple algorithm:
Mash the berries, place together with the seeds in a deep fermentation dish.
Add filtered water and granulated sugar. To stir thoroughly.
Cover with a lid and leave in a shaded place at an air temperature of 20-22 degrees Celsius for 12 days. Moreover, for the first week, the contents need to be stirred daily, and in the last days, do not touch.
After the expiration date, strain the wort, pour it into a clean container and leave for further fermentation under a hydraulic seal for a week.
Continue filtering the drink and pouring out the sediment until the liquid acquires a pure ruby hue and becomes transparent.
After 3 months, the finished wine can be poured into elongated bottles and stored in the cellar.

Cherry Yeast Wine Recipe

As you know, good homemade wine can be obtained without the use of yeast, but they still play an important role in the fermentation of the wort. One of the simplest recipes is offered to the housewives.
As the main components of the future drink, it is necessary to name such ingredients as:
cherry - 3 kg;
water - 3 l;
sugar - 1 kg;
pressed yeast - 200 g
This is followed by the following technology:
The berries, previously freed from the stalks and seeds, need to be covered with sugar and filled with water.
Add yeast and tightly seal the container with the wort, leaving it in a dark, warm place for a couple of weeks.
The liquid cleared of sediment should be filtered, bottled and kept in a dark cellar for no more than 1-2 months. To extend the shelf life, it is recommended to add some pure alcohol to the drink.
There are many different ways to make cherry wine. In their variety, everyone can find something suitable for themselves. Let's talk about some win-win options.

Dry homemade cherry wine

It is also called cherry.
Ingredients:

granulated sugar - 4 kg;
water - 1.5 liters.
Preparation:
The pitted berries must be put into a clean container, covered with sugar on top and placed in the sun for fermentation. This process will take approximately 1, 5 months. According to the recipe, it is recommended to bandage the neck of the bottle with thin gauze or rags.
After the due date, the resulting mixture must be filtered, and the berry puree must be grated through a colander. At the end of this procedure, the drink should be infused in the sun for another three weeks.
After the next straining, the wine needs to wander for a couple of weeks. Then it can be diluted with water so that the taste of the finished drink is not too strong.

How to make fortified homemade cherry wine

Ingredients:
cherry - 10 liters (1 bucket);
granulated sugar - 2 kg;
water - 2 liters;
alcohol - 0.5 liters;
wine yeast.
Preparation:
The wort is prepared in the same way as in other recipes. That is, first you need to peel the cherries and put them in a clean dish.
After a short fermentation (no more than 1 week), it is recommended to squeeze the wine mass thoroughly and introduce yeast. Insist for 10 days.
Next, you need to strain the drink to get rid of the sediment, add alcohol and sugar to it and let it ferment for another 10 days.
The finished wine must be filtered again and poured into a clean glass container.

Homemade frozen berry wine

Ingredients:
frozen cherries - 2.5 kg;
water - 2.5 l;
granulated sugar - 0.8 kg;
pitted raisins - 2 tbsp l.
Preparation:
First you need to defrost the berries at room temperature, peel them and grind them in a blender to a fine puree. Next, you need to add raisins to the resulting mass, transfer it to a three-liter glass jar and leave to ferment for two days.
After the specified period, boiled water should be introduced into the drink, mix the resulting mixture and strain the cake, pouring the liquid into a clean dish and filling it with sugar. More berries will not come in handy.
On the bottle in which the wine ferments, you need to put on a medical glove or close it with a special shutter and put it in a dark warm room for 30-40 days.

It is best to pour the finished wine into new bottles, without raising the sediment lying at the bottom, and store it in a cool shaded room such as a cellar.
So, if you love wine, it is not at all necessary to spend a lot of money on the purchase of elite varieties of this noble drink. The existing variety of simple recipes allows you to make delicious and strong cherry wine at home.