Cherry wine at home

Home wines - an amazing drink, fragrant, tart, sweet - such as you love. It can be made of completely any berries, which you like. Today we consider the recipe for cooking homemade wine from such a popular berry like a cherry.

1

Cherry wine recipe, where bones do not appear

It is believed that it is bones that the unique aroma and taste should be guilty. A vivid example is an amaretto, the main chief of which is the taste of apricot bones. However, the taste of the bones is far from all, and some try to make homemade wine exclusively from the pulp of berries containing bones. Consider such a recipe.

What will be required for cooking homemade wine from cherries without bones:

• Cherry - 10 kg.
• Sugar sand - 1 kg.
• Lemon Acid - 25
• Water - 0.5 liters.

How to cook homemade wine from cherry:

1. It is important to remember that the berries before using, it is impossible to wash in any case. Why? On the surface of the cherry, it contains natural yeast, which will provoke the fermentation of the future wine. If the berries wash, then this substance will be deleted, and the addition of yeast will be required, and this is fraught with the appearance of a cherry of sour and characteristic of yeast of the taste.
2. What if the berries due to rain or other factors are heavily polluted? They need to just wipe with a soft cloth or napkins.
3. Berries get rid of the bones. Someone makes it selectively and removes bones not from all berries. In fact, remove the bones better from all cherries. Berries here are large and dense, it will not make it difficult.
4. The resulting pulp should be placed in a clean glass container and mix with water.
5. Torry Tara cover gauze, fix it on a necklace with rubber band. Leave at room temperature for the 3rd day. At the same time, it is not necessary to forget to mix it thoroughly mix and remove the foam, which will be formed in the fermentation process.
6. After 3 days, the mass must be strained through the gauze, carefully disguised.
7. To get rid of the residues of the cake, it will be necessary to strain once again, but already through the sieve, the bottom of which is lined with gauze.
8. In the resulting liquid add citric acid and sugar in the amount of 400 g.
9. Leave for 4 days, putting on the neck rubber glove, which will be an indicator of fermentation intensity.
10. After 4 days from the jar to drain 1 liter of wine mass, pour 300 g of sugar sand into it, mix thoroughly and pour everything back.
11. Again to wear a rubber glove and leave for 3 days.
12. After 3 days, repeat everything again, sprouting the remains of sugar.
13. Active fermentation lasts about 2 months. It is possible to understand that it was completed on the glove, which is completely blown away.
14. At the bottom of the packaging after the fermentation period, a sediment is formed, it is necessary to get rid of it. It can be done, neatly, without scolding, draining wine into another container, or using the tube.
15. Now the wine needs to be poured into glass bottles, close tightly and send to maintain in a cool place (no more than 15 degrees).
16. Every 20 days you need to check the bottles and get rid of the precipitate formed. The maturity of wine is determined when the precipitate will stop falling out. It may take up to 12 months.
17. After that, the wine is poured into beautiful bottles and sent for final maturity into a basement or refrigerator, any cool place. In order for the wine to gain a 12-degree fortress, it will take at least 4 years.

2

Cherry wine with bones

This is a very interesting recipe. It will take about 7 kg of cherry and a glass bank with a volume of 10 liters. It will also be needed sugar and a caprochy cover, in which the holes will be needed.

• The main thing is to remember - it is impossible to wash the cherry.
• Place the berries in the bank with layers, each layer needs to be suspended with enough sugar.
• Such a procedure should be done until the bank is filled to the edge of the neck.
• The bank is closed by a caproic lid, the bank itself is better to put in some container, for example, in a basin. It is necessary to do this in order to when when it starts after 24 hours an active fermentation process, the juice from the bank flowed there, from where it could be easily assembled without prejudice to the room.
• The process of active fermentation lasts the 3rd day.
• The process of ending active fermentation is very simple: a sediment falls on the bottom of the banks, the husk will pop up to the top, and wine will be in the center.
• In order to fill the wine into a separate container, a thin tube will be required.
• In principle, the wine can already be consumed. However, it can be withstanding it longer, periodically getting rid of the sediment.

Wine from cherry in the storage process you need to make the most damage from air penetration into the bottle. To do this, container with wine needs to be stored exclusively horizontally so that the fluid overlaps the plug, if not completely, then at least most. It will be able to ensure that the wine will be stored for a long time and will delight the exceptional taste when opening another bottle, even a few years after its manufacture.