Only the streets begin to glow with white flowers in the trees, the scent of cherries is already in the air. This juicy berry simply cannot leave anyone indifferent: each of us from time to time turns to an unforgettable sour taste. An idea may come to mind to make wine from cherry fruits, and this is a great option for creating a masterpiece at home! There are a variety of recipes for such a special drink as cherry wine, so arm yourself with berries and go!

Getting to know closer

Cherry belongs to the genus Plum of the Rosaceae family; This subgenus includes more than 130 plant species. The origin of this culture is associated with the Black Sea coast of ancient times, since in the Roman Empire, cherries were already actively used as a delicacy or a remedy. Flavor and color vary by cultivar: from sweet pinkish fruits to sour-sour berries of a blood-scarlet color.

The benefits of cherries

Already children's intuition told us that cherries are useful, so we did not allow the trees of this culture to pass in the summer. The berry actually contains a lot of necessary substances, including:

• natural acids (salicylic, malic, citric) and minerals;
• macronutrients: iron, calcium, copper, phosphorus, magnesium;
• vitamins of groups A, C, PP and pectins;
• stock of enzymes, sugar, tannins.

The cherry "kernel" contains a large amount of oil, as well as an essential oil, amygdalin glycoside.

These small red berries are also able to boost appetite and promote faster blood cell recovery. All this suggests that there are never too many cherries, so it's time to choose the right recipe and make your own cherry wine!

The classic cherry recipe

This method offers to prepare a refined, light cherry wine with a sour tinge. The recipe is very simple, but following the steps is very important to get the desired result. However, the proportions can be changed depending on the individual taste.

Ingredients

• cherry - 10 kg;
• sugar - 1.5-2 kg;
• water - 2 l;
• citric acid - 25 g.

We act

Cherry goes well with other fruit and berry crops:,. Use their juices, as well as various spices, to give your homemade wine a special taste.

A fairly simple process presented us with table cherry wine of a pleasant pomegranate color, which screams about its luxury. Serve it with the main courses of your dinner, and the usual meal will take on a certain solemnity.

Pitted recipe

This classic recipe will show you how to make a good cherry pitted wine. We warn you: in addition to the spicy sourness, the drink will provide a hint of bitter almonds, which cannot be called either an advantage or a disadvantage. You just have to try.

The constituents

• pitted cherries - 2.5–3 kg;
• water - 5 l;
• sugar - 1.5-2 kg.

Detailed steps

To regulate the bitterness created by the seeds, you can initially get rid of them, but in the second stage of cooking, crush a couple and add to the cherry wort.

This cherry wine is moderately sweet, slightly sour and slightly tart. It has a natural aroma and attractive color. A drink prepared under such conditions will impress you with its flavors for a long time, revealing itself in the long term.

Parting word

Homemade cherry wine is a drink that everyone should not only taste, but also prepare with their own hands! Stock up on mouth-watering berries and a variety of recipes to fulfill your cherished taste dreams. At home, you need to be especially vigilant to control the process, so re-read the selected recipe once again and watch the video. Remember: every experiment is successful because it points the right direction for future searches!

Cherry wine is perhaps one of the most popular varieties of this drink after. The amber color, transparency, and most importantly the taste of the drink have deservedly won an honorable place among wine lovers.

In the classic version, do-it-yourself cherry wine is made by fermenting juice, but in addition to this method, there are many others.

Classic homemade cherry wine

The same classic method that takes little effort, but a lot of time.

Ingredients:

• cherry - 3 kg;
• water - 3 l;
• sugar - 3 stack.

Preparation

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

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

Cherry juice wine

A simple cherry juice wine also prepares quite quickly. The result is a strong table wine.

Ingredients:

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

Preparation

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

Cherry leaf wine

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

Ingredients:

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

Preparation

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

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

In the process of fermentation, it is necessary to taste the wine - it should be moderately sweet.

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

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

From cherries according to this recipe it takes a lot of time, but the result is worth it.

Cherry wine with vodka

Lovers of fortified wines will surely appreciate cherry wine made with vodka.

Ingredients:

Preparation

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

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

There are many different recipes for making aromatic alcoholic drinks from cherries. Berry wine does not require the addition of any rare or expensive ingredients, for which it is appreciated by lovers of homemade preparations. If cherry trees grow in your garden, then the production of this drink will cost you almost nothing. Feel free to experiment by adding plums, black or red currants, cherries, gooseberries and raspberries. This will not spoil the taste, but will give the bouquet an unusual, unique sound.

How to choose the right berries

Cherry wine is best made using simple berries rather than hybrid varieties. Take ripe, young cherries to prepare an alcoholic drink. Overripe fruits covered with dark dots under the influence of pests or tree diseases should not be taken as a basis. Such spoiled berries can distort the taste of the final product and all the effort spent on preparing the liqueur will be wasted.

Pick fruit only in dry weather as close as possible to the preparation date of the liqueur. If the fruits were harvested beforehand, store them in the refrigerator. However, berries cannot be kept in a refrigerator or any other place for more than three days - they will become unsuitable for winemaking. To get an original result, you can take several varieties of cherries, but in certain proportions. There should be slightly more sour berries than sweet ones, otherwise your drink will be tasteless.

What utensils do you need

To create cherry wine, you will need at least one large vessel such as a barrel or bucket (you need it during fermentation) and several three-liter cans (for storage). It is worth choosing large containers for fermentation, since the liquid in the process will foam strongly and rise to the edges of the vessel. Choose dishes such that the wort is no more than 70% of the total. The vessel must have a lid to cut off the oxygen supply, and a wide throat, because from time to time you will have to stir the wort.

All glassware for winemaking can be made of glass, stainless steel, food grade plastic, or be enameled. The ideal solution would be an oak barrel, but such a vessel significantly complicates the process of preparing a drink, so it is not recommended for beginners to take it. The walls of the containers should not be transparent, because the wine does not like sunlight. It is better to wrap glass vessels with some kind of dense material: felt cloth or newspapers. This measure will also help protect the wort from temperature extremes.

The best recipes

To make a homemade cherry wine rich, you need to correctly calculate how many berries you need to make it. Please note that the final product will be about 55-60% of the original harvest (water, sugar, cherries). If the wort has stood for several days, and there is no fermentation, add a handful of raisins to the liquid. At the final stage of fermentation, it will drain along with the rest of the sediment.

Classic recipe

Like apples and gooseberries, cherries are the best fruit after grapes for making wine. Homemade cherry alcohol turns out to be very spicy, bright and tasty. Berry juice is highly acidic and relatively low in sugar. Cherry has a rich, bright aroma and a tart, pleasant taste, which is explained by the tannins contained in the berry. The wine comes out resistant to acidification and perfectly clarifies on its own without any winemaking techniques.

Ingredients:

• 3 kilos of sugar.
• 10 l cherries.
• 10 liters of water.

Preparation:

1. Prepare the berries according to the general technology: remove the seeds, mash the cherries, cover with purified water, squeeze.
2. Pour the resulting liquid into a large vessel, wearing a latex glove on top.
3. After 2-3 days, the fermentation process will begin, which will last about a month. Leave the container of wine in a dark, warm place.
4. When the air has left the glove and the liquid has stopped bubbling, try cherry wine. If it's moderately sweet and sour, you're done.
5. If you need to preserve homemade wine for a long time, for example, leaving it for the winter, add 500 ml of vodka or 40% alcohol to it. The strength of the drink will increase, but it will be protected from souring.

From juice

Because cherries are widely available and inexpensive, they are often used to make homemade alcohol. The recipe for table cherry wine is very simple, but the drink prepared with it will delight your family with excellent taste. In order to make homemade wine, you do not need any rare ingredients, everything can be purchased at the nearest supermarket or on the market.

Ingredients:

• 4 liters of clean water.
• 3 kilos of cherries.
• One and a half kilos of sugar.
• 2 lemons.

Cooking method:

1. Peel the cherries by removing the sticks and pits. Try to minimize the loss of juice.
2. Bring water to a boil, pour in the prepared berries. Tie gauze over the neck of the bottle and keep the wort in a warm, dark place for several days.
3. When the table wine begins to ferment: foam, sizzle, rise - strain the thick with a sieve or gauze to filter out the remnants of the berries.
4. Squeeze lemon juice from two medium-sized fruits and add to the wine along with sugar. Make sure that these components are completely dissolved in the drink, you can stir the liquid with a long, clean tool.
5. Transfer the wort to the fermentation vessel by securing the top with a rubber glove with a small hole on your finger. Leave the cherry tincture in a warm (the required temperature is about 20 degrees) and in a dark place for 2-3 weeks. Moreover, the thick should be stirred daily so that acetic acid zones do not appear in it.
6. When the glove is deflated, a sediment will appear in the bottle, and the liquid will acquire a light shade, strain the homemade wine again through a thick sieve or gauze and pour into beautiful bottles, tightly corking.
7. Store the low-alcohol cherry drink for no longer than a year in a cool, sun-shielded place, such as a cellar.

Fortified from frozen cherries with vodka

Homemade alcoholic beverages tend to be thick, have a bright aroma and rich taste. Cherry wine with vodka, despite its strength, is very soft and fragrant. Thanks to the spicy, sweet cherry scent, your guests will not guess that this wonderful drink was made from a frozen preparation based on real vodka itself.

Ingredients:

• 100 ml of quality vodka.
• 8 liters of clean water.
• 3 kilos of frozen cherries.
• A pound of sugar.

Step-by-step cooking:

1. It is not necessary to defrost the fruits before cooking, you can pour them into a jar and sprinkle with sugar.
2. Leave the cherries warm for a few hours, letting them juice and soak up the sweetness of the sugar.
3. Pour water into a container to the fruit, stir the wort thoroughly, seal with a lid with a water seal.
4. When the homemade drink has been fermenting for 2.5-3 weeks at room temperature, strain it and transfer to storage vessels. Add a little vodka to each bottle if desired - this will make the cherry wine more persistent and long-lasting.
5. Place the bottles in the refrigerator for a couple of days. Homemade spicy drink is ready to drink.

Dry wine from fermented compote

If for some reason you do not have the opportunity to purchase fresh cherries, you can even use compote to make homemade wine. Wine made from fermented cherry compote does not take long to cook, its fermentation process is fast, and the taste is in no way inferior to a drink based on fresh berries. Ease of preparation makes it possible to make homemade wine even for novice winemakers.

Ingredients:

• 6 liters of cherry compote.
• 0.4 kg of sugar.
• 50 grams of grapes.

Cooking method:

1. Leave the berry compote in a warm place for a couple of days until it is covered with a thin film of mold on top. If the compote is already fermented, skip this step.
2. Mix the drink with sugar and raisins, place a glove or a lid with a water seal on the neck.
3. Place the wort in a warm place to ferment.
4. Filter homemade cherry wine, pour into glass vessels. The finished alcoholic beverage should be kept cool for at least 16 weeks.

Chokeberry preparation

Chokeberry is grown not only as a fruit, but also as an ornamental or medicinal plant. It contains a large amount of beta-carotene, iron, boron, fluorine, copper, vitamins C, K, P, B6, B1, B2, E essential for the body. The medicinal properties of the plant even allow the use of rowan leaves. The wine created on the basis of this miraculous berry is considered one of the most delicious.

Ingredients:

• Cherry leaves (60-80 pcs.).
• A glass of rowan fruits.
• A glass of sugar.
• Litere of water.
• 500 ml of vodka.
• Half a teaspoon of citric acid.

Preparation:

1. Boil cherry leaves and mountain ash over low heat in prepared water.
2. When the components boil for 8-10 minutes, cool and strain the liquid.
3. Add citric acid and sugar to the future wine (you can replace it with honey).
4. Simmer for another 15 minutes, cool the drink.
5. Top up with vodka, distribute the drink to the bottles, tightly closing the lids.
6. Let the homemade wine brew for 14 days where the sun's rays are out.

Pouring from cherries and red currants without yeast

Before making homemade wine, all utensils used must be washed with baking soda to destroy all germs and particles of acetic acid. Moreover, it is necessary to wash the vessels even those that are used again after the first stage of fermentation, that is, when pouring into the same container, it should again be carefully treated with soda and water.

Ingredients:

• Kilo of red currant.
• 6 kilos of cherries.
• 500 g granulated sugar.

Preparation:

1. Go over, wash the cherries, removing the pits. Grind with a juicer or blender.
2. Peel the currants and mash with a pestle.
3. Pour cherry and currant juices into one container, add sugar and cherry pits here.
4. Mix thoroughly, seal the bottle with a glove with a small hole through which air exchange will take place.
5. Place the vessel for fermentation (3-4 months). Strain the drink by bottling. Let the homemade cherry wine brew for a couple of months, after which you can drink it.

What to do if the wort does not ferment

Common reasons for the lack of reaction in homemade wine are:

• Insufficient fermentation time. The process begins only a few days after the installation of the water seal on the bottle, the natural yeast contained in the drink needs time to activate. Watch the cherry wine for another 4-5 days.
• Incorrect temperature conditions. Yeast starts working at 10-30 degrees. If the room where the wine is colder, they "sleep", and in a hot one - they die. Make sure that the homemade tincture is not exposed to sudden changes in temperature, place the container in a more "comfortable" environment for the wine. If necessary, add wine starter or non-alcoholic yeast to the wort.
• Poor sealing. Air leaves the bottle and fermentation does not take place. There is a threat that the wine will turn sour, so try to open the container less often. It is allowed to do this no more than two times a day to add sugar or remove foam. To achieve maximum tightness, coat the joints of the glove with the bottle with dough.

• The wine is too thick. The cherry drink is difficult to filter, and the thick consistency is difficult to ferment. Dilute homemade wine with purified water (no more than 15% of the total).
• A lot or a little sweetness. Sugar is food for yeast, so its content should be around 15-20%. Taste the wort, if it is too sweet, add water, the sour thick indicates a lack of sugar - add 50 grams per liter of water.
• Mold. Perhaps you did not wash the container well, or the cherries were spoiled and fungus got into the homemade wine. Remove the mold film, pour the wine with a straw into a new, clean container and wait for the second fermentation.
• Poor quality yeast. Add special wine yeast, new crushed berries (5 grapes are enough for 10 liters of water), homemade sourdough and let the homemade drink ferment.

Benefit and harm

Cherry berries contain a huge amount of nutrients, including organic acids (folic), minerals, vitamins and pectins. The fruits contain enzymes irreplaceable for the human body, natural sugar, nitrogenous and tannins. Such a rich composition of popular raw materials for making homemade wine, when properly selected, has a beneficial effect on human health.

However, in addition to useful properties, cherries have dangerous components, for example, a strong concentration of acids. A particular danger for us is the hydrocyanic acid found in the bone of the fetus. Therefore, when adding this ingredient to homemade wine, the proportions should be strictly observed. People with high acidity and gastrointestinal diseases (gastritis, ulcer) should not consume cherry alcoholic beverages at all. In large quantities, the acids found in berries damage the tooth enamel.

Cherry wine was known to Russian winemakers back in the 15th century. Our ancestors took 2 parts of pitted cherries and 1 part of honey. This original wort blank was rolled into oak barrels, which were caulked tightly and buried in the ground. It was possible to drink wine in six months.

Today it is rather difficult to use this method. But there are a number of other more readily available recipes. We stock up on cherries, sugar, a juicer and start making homemade wine.

Classic recipe

This time-tested, step-by-step cherry wine recipe attracts with its versatility. On its basis, you can prepare wine from any variety, including felt cherries or wild, and retain the benefits of a natural product. Water and cherries are taken in a 1: 1 ratio.

Ingredient List:

• cherry berries - 10 liters;
• water - 10 liters;
• granulated sugar - 3 kg.

Cooking method

1. We sort out the berries, but not wash them, so as not to wash off the layer of wild yeast. Remove seeds from the berries. In this case, we use all the resulting juice together with the pulp.
2. We heat the water to a temperature comfortable for the yeast - 23-28 ° C and pour in the cherries. Add 1 kg of sugar, activate the yeast and add it to the wort.
3. Close the neck of the container with the wort with gauze or a thin, breathable cloth and put it in a dark room with an air temperature of 20-28 ° C.
4. The first signs of fermentation in the form of hiss and bubbling should appear the very next day. Stir the wort several times a day with a clean wooden stick or hands and place a hat of pulp on the bottom.
5. After 3-4 days, the wort needs to be filtered from the pulp, then squeeze the pulp and remove. Pour the renewed wort into a fermentation bottle. Its size should be one third larger than the volume of the wort. Add another 1 kg of sugar to the wort, stir until dissolved.
6. We create optimal conditions for active fermentation. We place the bottle with the future cherry wine under a water seal or an alternative rubber glove. We return the wort to a dark, warm room.
7. After 5 days, add another portion of sugar - 500 grams to the fermenting wort. To do this, pour out a part of the wort, dissolve the sugar in it and return it back. After 5-7 days, repeat the procedure again with the remaining sugar.
8. Depending on the activity of the yeast and the sweetness of the cherry, fermentation can take from 1 to 2 months. Readiness is determined by a deflated glove, surface color, absence of bubbles, hissing and carbon dioxide odor, and precipitation. Gently drain the finished cherry wash from the sediment.
9. After a trial tasting, the mash can be sweetened and fortified. Introduce 5-10% strong alcohol, for example, vodka, which will prevent possible sourness.
10. To fully develop the taste, cherry wine should be kept in tightly sealed bottles from six months to a year. Bottles are filled under the cap to reduce exposure to air. As the sediment falls, we filter the wine.

Fortified cherry wine

Ingredient List:

• cherry - 10 liters;
• sugar - 2 kg;
• water - 2 liters;
• alcohol - 500 ml;
• wine yeast.

Cooking method

The general algorithm for making fortified wine practically does not differ from the classical technology. Therefore, you can take a simple recipe for classic wine as a basis. True, some minor adjustments need to be made.

In step 5, after pressing the pulp, do not add the remaining sugar, but leave the wort to ferment on the juice for 10 days. After this time, you need to add alcohol and a second kilogram of sugar and wait another 10 days.

After determining the readiness of the mash, we drain it from the sediment, filter it and pour it into bottles or cans. The almost finished cherry wine must be given a couple of weeks to finally form its taste.

Light table wine

A light, semi-sweet wine suggests a low strength. Therefore, you can not add yeast additionally, there will be quite enough "wild".

Ingredient List:

• granulated sugar - 1.52 kg;
• water - 2 liters;
• food citric acid - 5 grams.

Cooking method

The main rule when preparing cherries is a ban on washing berries. This should not be done so as not to wash off the natural yeast. In all other respects, the steps for making wine correspond to the classic recipe. Fermentation may take a little longer. Therefore, it is important to monitor the condition of the mash so that it does not become moldy.

Dry cherry wine - cherry

Homemade dry cherry wine is surprisingly easy to prepare. You will need to use only 2 products and a little patience.

Ingredient List:

• cherry berries - 10 liter bucket;
• granulated sugar - 4 kg.

Cooking method

1. Sort the blanks for wine and remove the seeds. You don't need to wash them - we need natural yeast again.
2. Cover the cherry mass, consisting of juice, pulp and skin, with sugar and put to simmer in the sun. Since cherries need to be sugared for at least 1-1.5 months, cover the berries with gauze or breathable fabric on top. If this is not done, the cherry will sour very quickly.
3. Now you can strain the wort and squeeze out the pulp. When the wort is cleaned, wait a week and strain again to remove any sediment.
4. For a richer, tart taste, ferment the wine for another 1-2 weeks. Before bottling, taste a cherry wine and adjust the flavor with a little water.

Cherry wine with seeds

Cherry pits are left in the wort during fermentation to give the wine an interesting almond flavor. Its saturation directly depends on the number of seeds. The only drawback is the content of hydrocyanic acid in the bones, which is harmful in high concentration. In case of disturbances in the work of the gastrointestinal tract, such wine should not be abused.

Ingredient List:

• pitted cherries - 5 kg;
• granulated sugar - 1.5 kg;
• clean water - 5 liters.

Cooking method

1. Go through the berries, but do not wash. Grind them into porridge (with your hands or a sieve), without damaging the integrity of the bones.
2. Add sugar to the cherries and stir. Pour in water and stir again. Stir with clean hands or a wooden spoon.
3. The wort can be tied with gauze and left to ferment for 1-1.5 weeks in a warm, dark place. It is better to shake the fermentation container for the first few days, then you can leave it alone.
4. We filter the juice from the pulp and seeds, pour it into a clean bottle and install a water seal or a rubber glove.
5. After the appearance of the sediment, remove the water seal, drain the wash from the sediment, return it to a clean jar under the water seal. Throughout the entire fermentation period, this procedure must be repeated when a precipitate appears. The goal is to achieve a clean and clear drink.
6. After the end of fermentation, the wine is poured into glass for storage. Young wine will still need 4-5 months to ripen. For storage, you need to choose a cool and not very bright room.

Frozen cherries

The desire to make cherry wine at home can be overtaken not only in summer, but also in winter. In the absence of fresh berries, we will do with frozen ones. Their ubiquitous availability and average cost make this simple recipe very attractive even for novice winemakers.

Ingredient List:

• frozen cherries - 5 kg;
• purified water - 3 liters;
• granulated sugar - 1.5 kg;
• raisins - 100 grams.

Cooking method

1. Defrost berries naturally, in the refrigerator or at room temperature.
2. To prepare the wort, mash the berries, stir them with sugar, water and raisins. Transfer to a fermentation vessel.
3. The first stage of vigorous fermentation lasts 1.5-2 weeks. After a slight subsiding of the bubbling and hissing, we drain the drink from the sediment into a new clean container. We install a water seal.
4. The second stage of quiet fermentation lasts 1-1.5 months. The brew that has won back can be considered a young wine. As in the previous recipes, we drain it from the sediment and pack it in small bottles. The process of maturation of wine lasts from several months to six months.

How to make cherry wine delicious

1. Cherry wine is not suitable for disposal of spoiled or missing berries. One such berry, like a fly in the ointment, can ruin all the material.
2. Cherries are similar to many berries in their ability to quickly fill up with water and lose sweetness. Harvest cherries after a few warm days. It will be juicy, sweet, fragrant, and maybe even slightly dried.
3. Cherries go well with other berries. Raspberries and black currants will make a good company.
4. If fermentation is sent ahead of schedule, you can add unwashed raisins to resume fermentation.
5. To prevent the wine from souring during storage, you need to fill the bottle under the cork. The less contact of wine materials with air, the better.
6. Freshly picked cherries should be stored in the refrigerator, but no more than 3 days.

Attention, only TODAY!

What could be tastier than quality home-made wine? Especially if it is made from cherries, ideal for making such drinks. Having made it, you are guaranteed not to be poisoned by harmful substitutes.

Based on your preferences, you can immediately make alcohol of the required strength, control the sugar content. Try to prepare several types of wine from ripe cherries at home at once in order to choose the most suitable and favorite option.

With bones

Cherry pitted wine does not require as much effort and waste of time as made from the pulp, while it has a bright rich taste and fresh aroma. Sweet and sour berries of a dark color, the most ripe and even slightly fermented, are ideal for him. You do not need to wash them.

Classic recipe

To make cherry wine at home, the simple pitted recipe below works well.

Ingredients:

• Cherries - 7-9 kg.
• Pure water - 14-18 liters.
• Granulated sugar - 7.5 kg.

Cooking method:

1. We take a large dish, for example, a barrel, and make wort in it. To do this, carefully knead the berries and lay them out, fill them with warm water and pour in the sugar, mix well and leave for 14-20 days, covered with a lid.
2. While our cherry wine at home, the recipe for which you are reading, is fermented, a foam will form on its surface, along with which the fruits will rise. It is necessary to monitor the temperature of the liquid, 22-25 degrees is considered optimal. If it is higher, put some ice cubes in the barrel and crush. When the temperature is below 20 degrees, take a little liquid from the container (2-3 liters) and heat it without boiling, then pour it back and stir.
3. The first day the wort should be at rest, and from the second, inclusive, you need to start stirring it twice or three times a day.
4. Now we pour our billet into transparent bottles and put it for about 2 weeks in a dark and cool place (for example, a cellar). Then we pour the liquid again, and when a precipitate of 2 cm forms, we make a spill again. We continue this way until fermentation stops (bubbles, extraneous sounds and hiss disappear). We try our cherry wine, a simple recipe with the seeds of which you used. It won't be very sweet.
5. It remains only to pour our alcohol into bottles, cork and stand until a beautiful ruby ​​color.

This is one of the easiest ways to make cherry wine at home, a simple recipe that almost every housewife can master. In addition, cherry wine, made according to a simple recipe with seeds, slightly resembles the famous Amaretto liqueur in taste and aroma.

Original version

This is also a very simple recipe for cherry wine at home, but fortified alcohol is obtained.

We will need:

• Cherries (fresh or frozen) - 6 kg.
• Purified water - 16 liters.
• Sugar sand - 1 kg.
• Quality vodka - 200 ml.

How to make cherry wine at home - a simple recipe:

1. We carefully sort the fruits out of garbage and put them in any suitable container. We fall asleep with sand and leave for 5-8 hours in a warm place.
2. Fill with water and stir the workpiece well, put a lid with a shutter on the jar and leave it for 3 weeks, protecting it from the cold.
3. Now we just need to strain the alcohol, bottle it and place it in the refrigerator for about 3 days. Homemade cherry wine, the simple recipe with the seeds of which you just read, is ready to be tasted!

This drink will be a little sour than the previous one, but it turns out excellent.

Seedless

If you decide to make cherry wine at home, the juicy pulp recipe is perfect. First, you need to start preparing the raw materials - if the berries are dirty, rinse, then carefully and very carefully sort out, remove all the seeds, knead the fruits to a mushy consistency. Then fill it with water, and squeeze it out in a day.

The traditional way

We will need:

1. Cherries - 7 kg.
2. Water - 6-7 liters.
3. Granulated sugar - 3 kg.

How to do it?

1. We prepare the blank, as indicated above - knead the sorted berries, pour in and squeeze. Pour the liquid into bottles, on the neck of which wear the most common rubber gloves to control fermentation.
2. For about a month, natural fermentation will take place, it is important to protect the wine from cooling. When the glove deflates, the drink can be tasted. If you plan to keep it for the winter and beyond, then it is recommended to add good vodka or just alcohol diluted to 40 degrees to it.

Instead of cherries, you can put a little plum, sweet cherry, raspberry, other berries or fruits to diversify the taste.

"Classic"

You will need:

• Cherries - 6 kg.
• Water - 8 liters.
• Granulated sugar - 3 kg.

Let's start cooking:

1. It is advisable not to rinse the berries. We remove dirt and stalks, remove seeds, trying to preserve as much juice as possible.
2. Fill the cherry with water, heated to 28 degrees (no more), fill it with sand (1 kg) and mix. We tie gauze on the neck of the flask to protect the raw material from insects. We leave for 4 days in a warm and dark place. After about 24 hours, fermentation symptoms will appear - a smell, a hissing sound. We stir the workpiece 2-3 times a day, it is convenient to do it with your hand or with a wooden stick, while plunging down what will float.
3. Strain and squeeze, add 1 kg of sugar, stir until it is completely dissolved and pour into fermentation containers, filling them by ¾. We put a water seal or just a glove that needs to be pierced with a needle in one place (on the finger). We put it back for 4 days.
4. Now add 500 g of granulated sugar to 200-300 ml of juice, stir and pour back. Put the bolt or glove on again, after 5 days, take out and put in the remaining half a kilogram of sugar again.
5. When fermentation is complete, the color of the product will change - it will brighten, a precipitate will appear, it is necessary to drain our wine through a special tube, avoiding the sedimentary mixture entering. You can try and, if desired, add sweet or add a little vodka, now we bottle it and seal it tightly. To improve the taste, the wine should be infused for about 7-12 months in a dark, cold room (cellar). Periodically, it is necessary to remove the sediment by pouring liquid through a tube.

It should be noted that it is not necessary to remove the sediment too often, ideally when its layer becomes thicker than 2.5-5 cm. storage.

Fortified wine with cherries is the easiest recipe at home

This simple recipe for cherry wine at home differs from the rest not only in taste, but also in the strength of the resulting drink. It should be stored in a cool, preferably dark place.

Ingredient List:

• Ripe berries - a full bucket of 10 liters.
• Purified drinking water - 2 liters.
• Sugar cane or beetroot sand - 2 kg.
• Vodka or 40-degree alcohol - 500 ml.
• Wine yeast - 1 packet.

Begin:

1. We process our berries as indicated above.
2. We pour a package of special yeast for wine production into the liquid, observing the proportions indicated by the manufacturer, and leave it for 8-10 days in a warm place.
3. After 10 days, pour the liquid without sediment into bottles, it is convenient to do this with a rubber tube.
4. We pour granulated sugar into our blank, mix and pour in vodka. We leave for another 10-12 days.
5. It remains only to strain our alcohol and pour it into sterile bottles, put it in the refrigerator.

Frozen berries

Ingredients:

• Frozen cherries - a full 5 liter bucket.
• Boiled drinking water - 5 liters.
• Granulated sugar - 1.5-2 kg.
• Dark raisins - 100-150 gr.

Cooking method:

1. Defrost the berries, remove the seeds, if any, and puree the cherries, mix with the raisins.
2. Fill our workpiece with water at room temperature and leave for 48 hours. We filter and put sugar in the liquid, mix, bottle and refrigerate for 1-3 days.

You can see for yourself that there is nothing difficult in how to make wine from cherries at home - simple recipes give wonderful results. Invent your options by adding new ingredients and adjusting their content!

To diversify the taste and make your homemade cherry wine sparkle with new shades and undertones, try putting fresh berries and fruits in it. For example, in addition to cherries, red currants, raspberries and blueberries, strawberries, homemade grapes, cranberries, lingonberries and strawberries are very well combined with cherries. From fruits, you can put apples or pears, quince or something else. Some add nuts - walnuts, pine nuts. They are not only very useful, but also give the drinks a new taste and unforgettable aroma.

If you want to get really good cherry wine at home, the simple recipes for which are indicated above, use artesian or spring water, slightly warmed up in the sun.

Serve such wines well with cheeses (especially fortified ones), white meat, and some desserts. Fruits, canapes are suitable as an appetizer.

Despite the fact that your own booze is better than the purchased one, you should not overuse it. Pregnant women, persons under 18 years of age, it is strictly prohibited. It is also worth giving up a large amount of wine with increased acidity of gastric juice, the presence of stomach ulcers and 12 duodenal ulcers.