home » For the New Year » Read how to make homemade cherry wine. Cherry wine: DIY homemade cherry wine recipe

Read how to make homemade cherry wine. Cherry wine: DIY homemade cherry wine recipe

Does cherry wine benefit a person or does it have a harmful effect on his body? Disputes about this have been going on for a long time and in many countries. Why? Let's try to figure this out.

What are the benefits of cherry wine?

When talking about the benefits of any drink, one should proceed primarily from certain doses. Even in ancient times, Paracelsus noted that everything can be poisonous; only its quantity makes poison invisible. If the product is made from high-quality berries that have ripened without the influence of chemicals, then all the beneficial substances that are characteristic of cherries pass into it:

carbohydrates
vitamins
natural sugar
nitrogenous substances
pectins
organic acids
tannins.

With strict dosage and moderation in consumption, cherry wine can have a beneficial effect on human health, since the components of the raw materials from which it is made are rich in beneficial substances. Drinking a small glass with lunch will help improve your mood, fight depression and correct stomach function. It is believed that it has anti-aging properties and drives “bad” cholesterol out of the blood. Often weakened people drink red wine to restore their strength. A small amount can relieve physical and mental stress.

Harm of cherry wine

We must not forget that cherries themselves can contain dangerous components. In this regard, statements about the dangers of cherry wine have every basis.
Firstly, cherry pits contain hydrocyanic acid, which is poison. Therefore, when making cherries at home, you must first remove the seeds, and only then make the drink. If you leave them, you can simply become very poisoned. Cherry wine is not advisable for people who suffer from hyperacid gastritis or peptic ulcers. Strictly prohibited for diabetics. Some dentists claim that cherry wine destroys tooth enamel.

The secret of eternal sobriety is open, you just need to add...

So, homemade cherry wine, the benefits and harms of which are controversial, can become both a friend and a sworn enemy. It must be made without using seeds and only from ripe but sour berries. With the addition of a small amount of raisins or grapes. After fermentation, it matures for 14 weeks, and only then can the product be called wine.

We must not forget that constantly drinking before dinner, a person can become a slave to the glass. To prevent this from happening, you need to drink very, very moderately, no more than 1 glass per day. If there is a desire to use wine in treatment, then you should not prescribe this healing remedy to yourself. Such a desire leads to dire consequences. Be sure to talk to your doctor about this and do not ignore these recommendations.

Cherries contain a large number of useful substances: vitamins, organic acids, pectins, minerals, incl. rare organic acids, incl. folic acid, enzymes, natural sugar, tannins, carbohydrates, nitrogenous substances. Such a rich composition of useful components in the raw materials for cherry wine allows it, with strictly dosed and individually selected consumption, to have a beneficial effect on the human body.

At the same time, one must always remember the words of Paracelsus, that poison can only be harmless in a certain dose. For example, a glass of quality cherry wine with lunch can help a person relieve depression or some stomach disorders.

But you need to remember about the dangerous components of cherries.: high concentration of acids, especially toxic
hydrocyanic acid in cherry pits. Therefore, in no case should you make wine from cherries with pits, and people with high acidity, diseases associated with this (for example, hyperacid gastritis), stomach ulcers, and diabetes should not drink cherry wine at all. In addition, cherry wine damages tooth enamel.

Cherry wine is inferior in quality to grape wines, so all the harmful effects of grape wine are aggravated when drinking cherry wine. However, a lot of research is devoted to advertising the beneficial properties of cherry wine, while its harmful effects are stubbornly kept silent. At the same time, not a single researcher explains for what purpose it is necessary to process a healthy product (cherries or cherry juice) into wine, which acquires, along with useful ones, a number of harmful and hazardous qualities to health.

The whole truth about the dangers and benefits of Wine

How to make wine from cherries at home. Recipes for sweet, dry, fortified cherry wine.

Awareness that alcoholic beverages are harmful to health does not keep people from drinking them with any regularity or in any quantity. At the festive table, at a long-awaited meeting, on an “outing” into nature, almost everyone from time to time misses a glass, a small glass, or a glass.

Unfortunately, both alcohol itself and the way it is produced and stored are harmful. And if you are already drinking, then it is better to make homemade wine made from natural raw materials, without adding chemicals, for example, from cherries.

The benefits and harms of homemade cherry wine

There is an opinion that cherry wine is second-rate, it is in many ways inferior to grape wine. But there are not vineyards everywhere, and cherries grow every year on almost every summer cottage. And if everyone has already eaten healthy berries and made jams and compotes with them, you can make good and in some ways even healthy wine at home.

Cherry wine is beneficial in moderation.

If prepared correctly, wine will contain all the beneficial substances that cherries contain:

carbohydrates in the form of sugars
vitamins and minerals
organic acids
tannins
pectins

If there are no contraindications and the consumption of alcoholic beverages is not exceeded, cherry wine prepared at home can benefit the human body:

increase blood pressure
improve appetite
get warm
overcome depression
improve sleep
improve your mood and performance

It is best to drink cherry wine before dinner.

But, be that as it may, homemade cherry wine can be harmful. Firstly, because it contains alcohol, and everyone is aware of its effect on the human body. Also:

Cherry pits contain poisonous hydrocyanic acid. If they are not removed from the berries when preparing wine, the liver may not cope and poisoning will occur.
Cherry wine contains a lot of sugar and is contraindicated for diabetics
Homemade alcohol should not be drunk by people with hypertension
Fruit acids contained in cherry wine can aggravate gastritis and stomach ulcers
These acids also attack tooth enamel.

IMPORTANT: Homemade cherry wine must be properly prepared, otherwise it will turn into poison

What berries are best to make homemade cherry wine from?

The most delicious and healthy wine will come from cherries collected during the season:

with sourness
dark color
ripe
not spoiled

A maximum of 2-3 days should pass from the moment of picking the berries to the start of making wine, otherwise the cherries may turn sour or rot.

The wine is made from ripe, juicy, but not spoiled cherries.

IMPORTANT: Wine is also prepared from frozen berries and even sour compote

Here are a few more important points that need to be taken into account to ensure that the wine turns out delicious, whether it is made from cherries or any other berries:

Dishes and equipment for preparing the drink must be glass or wood
Water for wine should be taken boiled, distilled or spring, if there is absolute confidence in its quality
Wine bottles must be washed thoroughly, preferably with soda
The process of making homemade cherry wine is somewhat sacred. People have sayings that they believe help ensure the best tasting drink possible.

Homemade cherry wine with pits: recipe

Winemakers still advise removing pits from cherries before making wine from them. But some people like to leave them, as the seeds give the drink a bitterness similar to the taste of almonds.

For 1 kg of cherries you need approximately 700 g of sugar and 1 liter of water
The cherries are washed and soaked for 12-24 hours so that they can be easily crushed; this crushing is called pulp. Mash the berries with your hands or a wooden masher
Drain the water and carefully crush the berries so that each of them bursts.
Pour crushed cherries with water in a ratio of 1 to 1 and add sugar to them.
The mass is thoroughly kneaded, placed in containers with a lid and sent to a dark and cool place.
So the future wine is kept for about 10 days, stirring every 2-3 days
Afterwards you can remove the berries and seeds; they should float by this time. Therefore, the wine is simply poured through a colander or sieve.
Now the wine should ferment in a glass container. During fermentation, it actively releases carbon dioxide. To prevent cans or bottles with it from exploding, you need a water seal. You can buy it or make it yourself
After 10-14 days, a white precipitate will be visible at the bottom of the bottles; it needs to be filtered. The wine is simply poured into another container through a thin hose
The drink ferments for another 2 weeks, after which it can be poured into a permanent container and sealed
Young homemade cherry wine is aged for about 14 weeks, and it will be suitable for drinking within 9 months, that is, just in time for the new berry harvest.

Cherries for wine.

Adding sugar to cherry wine.

Bottles of wine under water seals.

Homemade water seals for homemade wine from cherries.

Cherry wine at home: a simple recipe

There is an even simpler recipe for making delicious wine from cherries:

You need to take 3 kg of berries, 5 cups of sugar, half a teaspoon of dry yeast and 4 liters of water
The berries are dredged and placed in a spacious bowl.
Bring the water to a boil, pour boiling water over the cherries
Leave them to soak for 5 days, then strain
Add sugar and yeast to future wine
Keep the wine in glass under a water seal for 3 weeks, then stir and filter
Bottled and corked wine is kept for about six months, after which it can be drunk

IMPORTANT: To make the drink taste more original, you can add some raspberries or black currants to the cherries.

VIDEO: Recipe for Cherry Wine with Seeds

Cherry wine with yeast

Obviously, yeast is needed for wine to ferment well, that is, carbon dioxide is released. Regular bakery ones are not suitable; they will give the drink nothing but an unpleasant odor.

Wine yeast.

IMPORTANT: You need special wine yeast, they are available in supermarkets

Wine yeast awakens in a special nutrient medium - ammonium phosphate. They grow at a temperature of 20-24 degrees, neither lower nor higher.

IMPORTANT: You can grow yeast for homemade cherry wine from raisins. To do this, dry grapes are poured with warm water for 3-4 days.

Wine does not ferment indefinitely. The growth of yeast in it slows down as the temperature increases, and when the alcohol content is more than 15-18%, it stops altogether.

Cherry wine at home: recipe without yeast

Without yeast, you can easily make homemade, “feminine” cherry wine.

Juice is squeezed out of fresh, unspoiled berries. To make this easier, they are soaked in 2 liters of water per 10 kg of berries.
Add 0.5-1 kg of sugar and 3 g of citric acid to the juice
The drink is poured into a glass container and carbon dioxide is removed
So the bottles should stay warm for a month and a half
The wine is freed from sediment and aged again for a month.
Next, it is poured into a permanent container and kept sealed in a cool place for 3 months.

You can make light wine from cherries without adding yeast.

How to make fortified cherry wine: recipe

The recipe for making fortified cherry wine differs from the classic one only in that alcohol is additionally added to the drink, which makes it stronger.

Take about 5 ml of alcohol per 1 kg of berries
Alcohol is added to the pulp at the same time as water and sugar.

VIDEO: CHERRY WINE. Step-by-Step Recipe for Cooking at Home

How to make sweet cherry wine? Cherry juice wine

The juice is obtained in the traditional way from fresh ripe cherries
To get 10 liters of wort, take 7 liters of cherry juice, 1.5 liters of water, 2.5 kg of sugar
1.5 kg of sugar is added to the prepared drink to allow fermentation to occur
1 kg of sugar is added to the drink after it has been fermented, alcoholized and filtered

How to make dry cherry wine?

Dry homemade wine made from cherries is called cherry. It is concentrated, tart, with a pronounced taste. Usually, cherry is made from berries with seeds.

For a 10-liter bucket of cherries take 4 kg of sugar
Unwashed berries are placed in glass jars and covered with sugar.
The jars are not covered with a lid, but their necks are simply tied with gauze.
The jars should sit in direct sunlight for about a month
The resulting juice is drained
The berries are squeezed out, and what is squeezed out is added to the juice
Place the juice in a glass under gauze again in the sun, keep it there for 3 days
Strain the wine and leave it to mature for two weeks, now in a dark place.

Preparing cherry.

IMPORTANT: If the vischnyak turns out to be too strong, it is permissible to dilute it with a small amount of water

How to make wine from fermented cherry compote?

If the cherry compote prepared for the winter has spoiled, you can “save the product” by turning it into wine. You will need sugar and sourdough.

Sourdough can be made from wine yeast, but skilled home winemakers have got the hang of it differently: they simply add 7 to 10 raisins to the fermented compote
It is better to pour the compote with sugar and raisins into three-liter jars, and wear rubber medical gloves around their necks.
The glove is an indicator of the completion of the fermentation process, during which it will be inflated. When carbon dioxide stops being released, it will fall off.
Typically, compote wine ferments for about a month.
Afterwards it is poured into sterile bottles and tightly closed, left to ripen for another 1 - 4 months.

Cherry compote wine ferments under a rubber glove.

How to make wine from cherry jam?

Does it happen that cherry jam doesn’t work? It doesn’t matter, they’ve gotten used to making wine from it.

IMPORTANT: Cherry jam, if you plan to make wine from it, should not be spoiled. If there is mold in the jar, it should be thrown away.

1 kg of jam diluted with 1 liter of water
Add 100 g sugar
The jars with the prepared drink are tightly closed, left warm, but hidden from the sun's rays.
After 4-5 days, the pulp is separated by filtering
Add another 100 g of sugar to 1 liter of strained wine.
Also, in a dark and warm place, leave the wine to ferment under a water seal for 2-3 months.
When fermentation stops, the wine is carefully poured into a permanent container so that the sediment remains
Wine made from homemade cherry jam matures for 2 months

VIDEO: Wine from Cherry Jam

Among the variety of homemade alcoholic drinks, you can even get lost when it comes time to choose the right recipe. Sugar-free cherry wine is perfect for beginners and experienced winemakers, because this drink is simply a magical elixir that will help you cope with many ailments or simply lift your spirits.

It’s quite simple to prepare, because cherries are an affordable berry and if you don’t have a summer house, you can buy them at the nearest market during the season.

How to choose cherries for making wine at home

The final taste of the drink depends on the quality of the main ingredient, in this case the berries, and in order for it to be successful, you need to choose the cherries carefully. We will tell you how to correctly and simply choose berries that will turn into a delicious drink.

Cherry ripeness

Cherries are very juicy and sweet, but only if they are ripe. You can choose ripe cherries by color: bright red and scarlet berries are the standard for choosing cherries for making wine.
Never buy unripe berries; the drink from them will be sour and tart.
It is also important not to buy dark overripe cherries, because it is very difficult to see defects on them.

Berry quality

The berries should be firm to the touch, but not hard. The cherry should be easy to press, but its pulp should fall into place. These are the berries that are the juiciest and will make the most delicious wine.
Berries should not be dirty, broken or with dark spots. Even one of the defects can spoil the taste of the wine, and all your efforts will go to waste.

To make sure that the berries are of high quality, you need to pick them yourself or buy them in transparent containers. Whether it is plastic or glass, the main thing is to clearly evaluate the quality of the main component.

Also, the cherry must be dry; even small drips indicate that the berry was picked a long time ago or perhaps was stored in inappropriate conditions. Even if they try to convince you that any berry is good for wine, know that this is not true and always buy the highest quality cherries. Ideally, it is best to pick the berries yourself or buy them from friends; in this case, you will be one hundred percent sure of the quality of the raw materials for the drink.

Homemade wines without sugar are very popular, because in such a drink the true taste of the berries is preserved. In addition, such wine reaches a large audience of tasters, because dry wine can be consumed not only for a holiday, but also for preventive purposes against many diseases.

If you have the opportunity to make wine with your own hands, be sure to take advantage of it, because you won’t find such an original drink in the store. Cherries are perfect for drinking, which can be prepared absolutely without sugar.

Ingredients

Ripe cherries - 5 kg + -
Clean water - 2 liters + -
Lemon - 2 pcs. + -

Add all to shopping list delete everything from shopping list Shopping list

How to make dry cherry wine yourself

Sort the ripe berries and remove all spoiled and dry fruits.

Carefully remove the seeds from each berry, preferably over a bowl so that all the juice goes into the drink. Place the seedless berries in a large container (preferably a glass bottle).
Pour water into a small saucepan, place the utensil on the fire and boil for 2 minutes. Cool the water a little and pour it over the cherries.
Lightly mix the berries with water with your hands and cover the container with gauze folded into several balls. Place the future wine in a warm place for 2 days.
Then strain the berries and squeeze them well with your hands. Filter the resulting aromatic liquid through a sieve several times and pour into a clean vessel.
Squeeze the juice out of two large lemons, strain it from the pulp and pour it into the cherry liquid. Using a wooden spatula, stir the mixture.
Put a glove on the container or install a water seal. Place the wine in a dark place to ferment. The wine will ferment for 3-4 weeks; it is advisable that the temperature of the place where the drink is kept does not change.

When the fermentation process is complete, remove the wine from the sediment and pour into a clean container. You can use cans, this will make it much easier to filter the drink. Skim the wine off the lees every two weeks until it runs clear. Then pour it into clean bottles and seal tightly.

Place the bottles in a cellar or wine refrigerator for 1.5 months, after this period the wine can be tasted. This tart and light wine will suit your taste and will put you in a good mood even on the cloudiest day.

Ingredients

Raspberries - 1 kg.
Cherry - 1.5 kg.
Raspberry leaves - 100 pcs.
Cherry pits - 12 pcs.
Citric acid - 1 tsp.
Linden honey - 3 tbsp.
Moonshine - 300 g.
Water - 3 liters.

How to make homemade wine from cherries and raspberries quickly and easily

First of all, prepare the berries: sort the raspberries from debris and spoiled fruits. Carefully remove the pits from the cherries using your hands. At the first stage, place the berries in different bowls.
Boil 1.5 liters of water in a small saucepan, remove the utensils from the heat and throw in the raspberries. Cover the container with a lid and do not open until completely cooled.
Place the raspberry leaves and cherries in another, larger saucepan. Pour in the remaining water and boil the ingredients for 5 minutes. Then remove the pan from the heat, cover with a lid and set aside.
Place both containers of berries in a cool place overnight.
The next day, carefully strain both syrups through cheesecloth and mix them in one container. Add liquid linden honey, citric acid and stir thoroughly using a wooden spoon.
Add moonshine or vodka and dry cherry pits to the wort. Cover the container with a lid and place in a cool place for a week.
Then strain the wine again and bottle it. Send the packaged drink to the cellar for 2 weeks, and then start tasting.

Sugar-free cherry wine will be another drink that will take a special place on your shelves. You can store the drink for 1.5 years, but it is unlikely to stay with you that long.

The bright cherry taste cannot be confused with anything. It sweetly spreads around, leaving behind a viscous-spicy trail of magical scent. Cherry reveals itself beautifully not only in traditional recipes for its use, but also adds a summer note to tea mixtures, delights the taste buds in pickles for the winter and adds warmth in the cold season with the cherry aroma of homemade wine lying at the bottom of the glass. Moreover, homemade cherry wine is especially tasty.

So, how to make wine from cherries!?

What cherries can be used for home winemaking?

The quality of the raw materials affects the final result in the most direct way. Cherry wine at home is best prepared from berries similar to a variety of dark cherries called “Shokoladnitsa”. They have beautiful dark colored berries and produce fleshy fruits with excellent taste.

And the first step before making cherry wine at home is picking the berries. If cherries are pleased with their harvest in the garden, then you need to wait for a sunny day and pick the berries so that they are dry. You should remove the fruits carefully, do not crush them or throw them. Wash and dry cherries purchased at the market or in a store between two waffle towels. But after washing, the “wild” yeast is washed off the cherries, but this is a fixable issue. After the cherry has dried, remove one towel and leave the cherry with the window slightly open. The fruits should only be covered from insects; the yeast will find its way through the mosquito net.

You should leave the pits in the cherries

Take apart the berries; rotten and moldy ones are not suitable for us. It is also worth removing dried cherries. At this stage it is time to remove all the stalks. But the bones should be left. Firstly, you should not waste time on the painstaking process of removing them, and thereby a significant part of the juice will also be lost. Secondly, homemade cherry wine with pits has an excellent tannin (tart) flavor. They will eventually separate from the cherries themselves as they cook.

Homemade wine recipe

To start the process of making homemade cherry wine, you need to arm yourself with the necessary tools and materials:

Cherry – 3 kg;
Filtered water – 5 l;
Granulated sugar – 2 kg;
Stainless steel pan 10 liters;
Latex gloves;
Wooden spoon. Its length should reach the bottom of the pan.

Rinse the pan and lid with boiling water and wipe dry with a clean cloth. Pour dry cherries into a saucepan. Wear gloves and carefully mash all the fruits berry by berry. Since cherries have pits, the process of chopping the berries cannot be entrusted to ordinary kitchen household assistants. Mix everything with your hands. Now you should heat the water, namely 4 liters, and carefully pour it into the berry mass. Mix the bright red base with a spoon. Bring the remaining liter of water to a temperature of 32 C, add granulated sugar and stir thoroughly. Add dissolved sugar to the pan with the cherry solution. Mix everything again and cover the container first with a clean cloth and then with a lid. The fermentation process will go better if you place the container in a warm place (20 - 22 C).

After a day, it’s worth checking the cherry pulp. If the fermentation process has begun, the first bubbles will appear on the surface. From this moment on, the pulp should be stirred 2 – 3 times a day. This will take approximately 4 to 6 days. The foam will gradually begin to disappear, and this is a sign that it is time to leave the berries alone so that they can ferment quietly. A week will be enough. But still, during this time, the future wine must be visited. As soon as the foam has completely disappeared, this is a signal that the process has stopped and it’s time to get to work.

Since the top layer has fermented for now and tightly closed the access of air to the bottom layer, it is worth helping it. Using a large sieve or colander, remove the berries, squeeze lightly with your hands and leave the pan with the pulp to ferment further.

Then the berries have successfully sunk down, the remains of foam float on the surface, which means now everything is definitely ready for further advancement in the field of winemaking.

Getting rid of sediment

This is a very important and responsible moment. The sediment must be removed extremely carefully, preventing the cloudy liquid from getting into the container with wine.

There are several ways:

Using a ladle, skim off the clear liquid and pour it into another pan. Leave the sediment to stand again until transparent in both containers and gradually pour. Long and inconvenient, but a completely workable option.
A long transparent hose (1.8 - 2 meters) will serve well. Place the pan on a raised surface and lower the end of the hose, the main thing is not to touch the sediment. Place the other end into an empty container located below. Immediately you need to exhale and literally draw in air through the hose. Just be careful, mash will rush out right after the air.

After a week, strain through a thick cloth and leave for another day. During this time, the wine will settle and now pour off the sediment again. If the wine continues to ferment, then it should be left for a few more days and strained again.

Time to pour the wine into beautiful glass bottles. They must be sterilized first. Before serving, the wine must be aged for 1.5 - 2 months, or even longer. The taste will only get better.

Note:

It would be wasteful for gardeners to throw away all the leftover wine. The berries, the sediment, and even the seeds should be placed in a dark barrel, with weeds and yeast added. And after a week in the sun, an excellent wine drink for plants will ferment.

High degree cherry wine

Wine can be made with different alcohol contents

Homemade table wine tastes great, but with a little more time you can create a truly divine drink.

Fortified cherry wine (homemade recipe).

Ingredients:

Cherry – 10 kg;
Pure filtered water – 5 l;
Granulated sugar – 2.5 kg;
Wine yeast – 480 ml;
Fresh mint leaves.

Repeat the entire process of collecting and preparing cherries. Now mash the fruits with your hands and transfer them to a colander, hanging it over the pan. By actively mixing the berries you can get a sufficient amount of juice. Add sugar to the juice, place the pan on low heat and stir constantly until the sugar is completely dissolved. If the mixture is too dry, add a little water. First add water to the resulting hot syrup, then berries from a colander and mix everything thoroughly. Mash a handful of mint leaves with your hands and throw them into the wort, adding wine yeast there too. By the way, the presence of cherry pits in the wort will give the drink an excellent taste of Amaretto liqueur.

As a rule, the process of fermentation and filtration is similar to that described above, only due to the addition of yeast it is more active. Therefore, it is worth looking into the pan more often.

And it happens that there are no fresh cherries on hand and the yeast has disappeared somewhere. Then the situation will be saved by frozen cherries and vodka from which the tincture is made.

Recipe for “Strong tincture of frozen cherries.”

Ingredients:

Good quality vodka – 100 ml;
Water – 8 l;
Frozen cherries – 3 kg;
Granulated sugar - 1 kg.

The berries should soak the sugar in juice

Pour the berries into a saucepan without defrosting. Sprinkle granulated sugar on top. Now leave the fruits so that they completely saturate the sand with juice. A couple of hours in a warm place will be enough for this. After the sugar has almost dissolved, you should cook the syrup (as in the previous recipe). And after that you can add the remaining water. For about 3 weeks, the wine will ferment, and the accumulated gas will escape through the tube from the water seal. After fermentation is complete, the finished wine must be filtered and then mixed with vodka. The tincture should also be stored in glass bottles with an airtight lid.

By the way, it is better to freeze the glasses before serving this tincture.

But if you remove vodka from the recipe, you can make homemade wine from frozen cherries.

Cherry and raspberry tincture

A wonderful liqueur from garden berries, with cherries as a salt, prepared according to a fortified wine recipe. Even if the berries have been frozen since the summer, they are also useful for homemade liqueur. Only here is the wort according to the following recipe.

Recipe for wort for berry liqueur

Ingredients:

Cherry – 2 kg;
Black currant – 1 kg;
Raspberries – 0.5 kg;
Sugar - granulated - 3 kg;
Clean water – 5 liters.

Mash the berries thoroughly and boil the syrup. Dilute with water and then use the “Fortified Cherry Wine” recipe. Of course, you can use vodka instead of yeast, but the taste is much better with a natural product.

But for red currant and cherry liqueur, you should take a little more sugar, about 0.6 kg, and berries in equal proportions.

Of course, in the summer, home cooking lovers prepare not only alcoholic drinks, but also compotes and preserves. But it’s such a shame when this or that culinary work goes sour. But for those who have already learned how to make wine, this is not scary. You can always turn home-canned products into wine:

Recipe for cherry wine from compote or jam

Ingredients:

Cherry compote - 2 l;
Granulated sugar – 0.55 kg;
Dark grapes – 50 gr.

Homemade wine in this version is very tasty.

The fermented compote should be at room temperature, dissolve sugar in it and add unwashed grapes. Place the entire mixture in a three-liter jar. The first two ways to ferment compote are discussed above, but there is one more. Put a rubber glove on the jar. As soon as the rubber glove stands up on the jar, the process has begun; as soon as it falls off, the fermentation is over and the wine is almost ready. Now all that remains is to remove the glove and strain the liquid through cheesecloth. Leave the wine in a cool place to allow the sediment to settle.

If jam has fermented instead of compote, then add water to the required volume and you can safely use it instead of compote.

Exotic hello

A bold and tart version of the tincture with ginger and cinnamon.

The principle is the same, the ingredients are different:

Cherries (fresh or frozen) – 3 kg;
Ginger (root) – 0.2 kg;
Zest of a whole lemon;
Cinnamon – 0.02 kg;
Granulated sugar – 2 kg;
High-quality vodka – 2 l;
Purified water – 5 liters.

Mash the berries. Peel the ginger and grate it. Mix sugar with cinnamon and ginger. Add berries. After 3.5 hours, when the berries are saturated with sugar, you need to add a little warm water and zest and cook the syrup. Further everything according to the scheme.

Making homemade cherry wine is a fun experience. There are many options for making cherry drinks. At home, the recipe for such wine is always unique. You just have to show your imagination and the holidays in the house will turn into fun tastings, and guests will praise the master of the wine blend.

Note

If there are no signs of fermentation, you should pay attention to the following points and work through the recipes again:

It is possible that the product requires several additional days to begin fermentation;
The temperature in the room where the wine ferments should be no lower than 20 C and no higher than 23 C;
Sealing. A poorly placed lid or a crack in the water seal.
If you have difficulties with filtration, you can dilute thick wine with water. But not much, 10% of the total volume.
Too sweet a wine or, on the contrary, a very sour wine indicates an incorrect calculation of sugar. Next time I'll need to change the recipe a little.
The development of moldy crops indicates non-compliance with sanitary and hygienic procedures.

The benefits of a natural product

Homemade cherry wine is definitely healthy. The content of useful substances in such a product is huge, but do not forget that this is an alcoholic drink and should be consumed in moderation.

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

Nowadays you can choose wine in stores to suit every taste and budget, but are you sure that it will be of high quality and healthy? If the spirit of a winemaker has awakened in you or you simply love real homemade wines, then you should try making cherry wine at home.

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

It produces an excellent, tasty, dark, slightly tart wine with a wonderful aroma and rich taste. In addition, homemade cherry wine is easy to ferment and also easy to clarify.

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 made from felt cherries - small and sweet and sour cherries.

Most residents of the country can afford wine from steppe cherries - they grow in central Russia, the Volga region, Western Siberia, the North Caucasus and the Urals. This type of cherry is distinguished by its sweet and sour taste, while it is the easiest to process - thanks to its taste, any recipe will suit. But most wine is made from common cherries (and its variety, sour cherries).

It is best to use real cherries - sweet and sour, dark in color, completely ripe. Wine made from overripe or very sweet cherries will not be aromatic or tasty. But you can’t use very unripe ones either - you will only get sourness.

If you decide to make your own wine from cherries at home, it is worth considering one nuance - it contains a lot of acid and little sugar, and to prevent the wine from turning out sour or weak, winemakers use one little trick - they must add water to the juice and increase the amount of sugar .

Basic algorithm for making cherry wine

Store the collected fruits in the refrigerator for no more than three days.
Soak the cherries in water, remove the pits (wine made from cherries with pits will have a slight hint of bitter almond - if you like this unusual taste, you can leave a few pits).
Fill the cherry juice 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 treating them with water.
Squeeze out the wort. Consider the amount of water you squeezed out - you will need to add it back.
If pure 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 yield 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 squeezing the wort, add wine yeast and leave the composition for 10 days to ferment. Remove the sediment, add alcohol and sugar. Let 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 bag 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 cherry we need:

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

Cover the cherries with sugar, place in the sun to ferment for 1-1.5 months, tie the neck of the bottle with gauze. Strain the mixture. Rub the remaining berries through a colander or sieve or squeeze, add to the mixture 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 USSR times, used in the Far East, works well for felted, as well as small and sour cherries):

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

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

Cherry wine always turns out tasty and aromatic. There are many options for preparing it - some people like strong wines, while others like lighter options. You can prepare such a drink at any time of the year - frozen cherries also make excellent alcohol.

How to make wine from cherries?

Cherry wine is prepared according to different recipes. Experienced winemakers have their own recipes, proven over the years. Each of the options has its own differences and features, but there are also general rules that must be followed so that the resulting drink has a pleasant taste.

Cherries should be used unwashed. Its surface contains the natural yeast necessary for fermentation.
If the cherries have been washed, it is better to use additional wine yeast. Cherry wine starter, which is often made with raisins, can also come to the rescue.
Berries for winemaking must be juicy, ripe and without the slightest damage.
If there is no water seal, use a regular medical glove, making a puncture in it in one place.
Ready homemade cherry wine should be stored in hermetically sealed bottles in a cool place.

Homemade cherry wine with pits

Cherry wine is often prepared without pits due to the fact that the latter contains harmful substances, but there are no rules without exceptions. Cherry wine with pits will turn out tasty, very aromatic, and, very importantly, safe if you strictly follow all the step-by-step recommendations indicated in the recipe.

Ingredients:

cherry berries – 3 kg;
water – 3 liters;
sugar – 1 kg.

Preparation

Peeled berries are kneaded with your hands, the mass is placed in a container, 400 g of sugar and all the water are added.
Stir, cover with gauze and leave for 4 days.
After 6-12 hours, the first signs of fermentation will appear.
The wort must be stirred all the time.
The juice is filtered through cheesecloth and the cake is squeezed out.
A quarter of the cake and 200 g of sugar are added to the pure juice.
Pour the juice with seeds into a fermentation container, install a water seal and put the container in a dark room.
After 5 days, add the rest of the sugar and close it again.
After 6 days, filter the wort through cheesecloth, add the remaining sugar, mix, pour into a container and install the water seal again.
The young wine is drained through a straw, poured into containers and stored in a cool place.
While sediment appears, filter the wine, pouring it through a straw.
When the sediment stops falling, pour the wine from the cherries with pits into bottles for storage and seal hermetically.

Cherry juice wine

Wine from cherry juice is prepared at home with the addition of wine yeast. The result will be a sweet drink, the strength of which will be approximately 12 degrees. It is convenient to squeeze juice for wine using a juicer. If you don’t have such equipment, you can use a blender and then strain the mass.

Ingredients:

pitted cherries – 4 kg;
sugar – 1 kg;
water – 1 liter;
wine yeast – 10 g.

Preparation

The juice is squeezed out of the cherries.
Cherry pomace is poured with warm water, sugar and yeast are added and left in a warm place for 3 days.
The mash is filtered, mixed with juice, poured into a sterile bottle and a water seal is installed.
The wine is filtered and bottled.
Cherry wine will ripen for a month.

How to make wine from cherries with vodka?

It is extremely easy to prepare in a jar. Before placing the berries in a jar, each of them is pierced with a fork so that the juice is better released from them. There are no clear proportions in this recipe; you can use either a liter or a three-liter jar, the main thing is to fill it with berries and fill them completely with vodka.

Ingredients:

cherry;
vodka.

Preparation

The berries are poured into a jar.
Vodka is poured in.
Cover the container with a lid and leave for a month.
After this, the wine from the preserved cherries will be ready!

Cherry wine with lemon

A simple cherry wine with the addition of lemon juice comes out light and very aromatic. The finished drink will have a strength of about 11 percent. The wine will be tasty when it is well infused. Therefore, if you make it in June-July, just in time for the New Year, the taste of the drink will be fully revealed, and it will not be a shame to put it on the festive table.

Ingredients:

cherry – 3 kg;
water – 4 liters;
sugar – 1.5 kg;
lemons – 2 pcs.

Preparation

Pour boiling water over seedless berries and leave for 3-4 days.
The drink is filtered, lemon juice and sugar are added.
The future wine is poured into a fermentation container, with a water seal installed on the neck.
When fermentation stops, the wine is filtered and bottled, which are stored in a dark, cool place for six months.

Cherry jam wine

Cherry wine is prepared not only from fresh berries and juice. An excellent drink can be made from. At the same time, it is quite possible to use jam that has been candied, and no one will eat it just like that. The finished wine is carefully poured into another container without disturbing the sediment and sealed.

Ingredients:

jam – 1.5 liters;
sugar – 1 glass;
warm water – 1.5 liters;
raisins – 1 tbsp. spoon.

Preparation

Mix the jam with water, add raisins and sugar.
Pour the mixture into a glass container and install a water seal on the neck.
Leave the container for fermentation for several weeks.
The contents of the bottle are filtered, 100 g of sugar is added and left in a dark place for 2-3 months.
The wine is poured into bottles and sealed.

Frozen cherry wine

Cherry wine can be made at home at any time of the year, even in winter, if you have frozen berries in the freezer. The cherries are first taken out of the freezer and defrosted under natural conditions. It is strictly forbidden to defrost berries in the microwave or warm water.

Ingredients:

frozen cherries – 2.5 liters;
water – 2.5 liters;
sugar – 800 g;
raisins – 2 tbsp. spoons.

Preparation

Thawed cherries are pureed, raisins are added and left for 2 days.
Pour in warm water, stir and drain the liquid through cheesecloth into another jar.
The cake is squeezed out and thrown away.
Add sugar, install a water seal and send the fermentation container to a warm place.
When fermentation is complete, pour the wine from the frozen cherries into bottles and put them in a cool place.

Dry cherry wine

Sugar-free cherry wine is very easy to make from fermented compote. You can also use fresh compote, but then you need to put it in a warm place and leave it until a white film appears on the surface. Before drinking, the finished wine must be kept for 2-3 months in a cool place.

Ingredients:

fermented cherry compote - 6 liters;
grapes – 50 g.

Preparation

The fermented compote is mixed with raisins, a glove is placed on the neck and put in a warm place for fermentation.
When the glove falls off, the cherry wine is filtered and bottled.

Cherry wine without water

Cherry wine without water is very tasty because it is rich and pleasantly sweet. This recipe does not use wine yeast or... The wine should ferment only due to the natural yeast that exists on the surface of the berries. Therefore, it is best to collect cherries for wine when they are dry.

Ingredients:

cherry – 10 kg;
granulated sugar – 5 kg.

Preparation

Berries with seeds are placed in a suitable container, sprinkling each layer with sugar.
Cover with a lid and put away in a dark place for 1.5-2 months.
The contents of the container must be stirred periodically.
After fermentation is complete, the wort is filtered.
The wine is bottled and sent to a cool place for a couple of months.

Fortified cherry wine

The sweet cherry wine that many people love is very easy to make. If you want it to be fortified, add vodka or alcohol to the wort. The amount of these components can be varied to your taste, depending on how strong the final drink you want to get. We must not forget that the wine will be completely ready to serve only when it has been infused for at least 2 months in a cool place.

The exquisite taste of homemade wine is difficult to confuse with other drinks. Making cherry wine at home is not as labor-intensive as it might seem at first glance. The main thing is to find out all the subtleties, secrets and technology of home winemaking.

Classic cherry wine recipe

Winemaking is considered a unique art, the mystery of which is known only to worthy winemakers. But at home it is quite possible to make wine on your own and it will taste in no way inferior to drinks sold in stores. For those who have decided to take up winemaking for the first time, experts advise using cherry berries for wine. Cherry wine is easier to make than grape wine. At the same time, the drink comes out aromatic, tasty and even healthy.

Homemade wine will require a lot of perseverance from you, since the drink can infuse from 1 month to a year.

The longer the wine is infused, the better its bouquet reveals itself.

Many people are surprised by the fermentation process itself, because wine requires only berries, water and sweet sand. The thing is that there is natural yeast on the skin of the berries, so the collected fruits are never cleaned with water. In addition, many winemakers do not peel the seeds from the berries, because it is from fruits with seeds that it is possible to make a delicious alcoholic drink. But, if you don’t like the tart taste of the drink, then you will have to remove the seeds.

For wine, you can take any variety of cherry, but the black varieties make the drink more elegant. The fruits must be fully ripe. From unripe fruits, the wine will be sour, and from overripe fruits it will not be possible to achieve the desired taste and aroma.

To produce cherry wine, water is used, which softens the fruit, as well as tasty sand, since cherries contain a lot of acid. Naturally, it is also possible to make dry wine, but in this case the quality of the fruit must meet the highest requirements.

Now let's move on to the recipe for making homemade wine. For 5 kg of cherries you need to take twice as much water and 3 kilograms of sweet sand.

First of all, we sort through the berries, remove all small leaves, twigs, soft and spoiled berries.
We take dishes made of any material, such as glass or food-grade plastic (but not metal), the main thing is that there is a lid and a wide neck. Add the berries with the sweetener, mix carefully with your hands, add water and stir with a spatula. Cover and leave in a room where the temperature will not drop below +20 degrees.
The next day, the fermentation stage will begin; all you need to do is open the container for 5 days and mix the foam that appears on the surface with the total mass.
As soon as the foam stops appearing, remove all the floating berries, cover again and leave for another 5 days, during these days bottom fermentation will occur.
After 5-7 days you will see that all the waste will settle to the bottom in the form of sediment, so you need to drain the wine. To do this, take a clean vessel and a hose. We lower one end of the tube into the wort, the main thing is that the hose does not touch the sediment. We extract the air from the other end; when the wine flows, we sharply lower it into the empty vessel.
We throw away the sediment, cover the wine with a lid and keep it for 10 days, but in a colder room (temperature +10 degrees).
After ten days, the wine needs to be drained again, but through gauze. Cover the container with wine again and see if the fermentation stage is not yet completed, then the wine needs to be filtered every 10 days. So, we do this until the appearance of bubbles completely stops.
Upon completion of the fermentation process, we fill the bottles with wine and take them to the cellar (refrigerator) for safekeeping. The wine can already be drunk, but it is better to give it time to brew, this will only improve its taste.

Cooking at home

A water seal is often used to produce homemade wine. What is it and why is it so needed? The thing is that fermentation is characterized by a considerable release of alcohol and carbon dioxide. When air enters, then the reaction is such that the wine vinegar is converted into citric acid. If the container in which fermentation is observed is simply tightly covered, then its walls have every chance of not being able to withstand the high degree of pressure of carbon dioxide. Therefore, a water seal is needed that will not allow air to penetrate and will allow the free release of carbon dioxide.

In the previous recipe, we received wine without a water seal, since a certain carbon dioxide plug had formed between the lid and the must, which protected the wine from the action of air.

How to make a water seal? There are several varieties here. We close the container with the wort with an ordinary lid, make a hole in it and pass a transparent tube through it, the end should not touch the contents of the container. Place the other end in a jar of water. As soon as carbon dioxide begins to escape, the water in the jar will begin to bubble. As soon as the water calms down, the fermentation process is complete.

Another technique is to use a surgical glove that is placed over the neck of the container. You need to make a puncture in one finger so that carbon dioxide comes out. At first, the glove will swell greatly, and when fermentation is complete, it will fall.

When using a water seal, you need to take into account that it is installed only on the 5th day after rapid fermentation and when the drink has been strained from sediment.

In addition, not all of the sweetener is added, but divided into 3 portions. The first part is filled in during the first step, the second after the first push-up from the pulp, and the third part after another 5 days.

From cherries with pits: a simple recipe without yeast

Making wine from cherries with pits is not so difficult, the main thing is to follow the technology and not reduce the amount of sugar, which cleans the pits of all harmful substances. The most important thing here is not to break the seeds, otherwise the wine will taste bitter. Finally, for the recipe we take 3 kg of cherries and the same amount of water, as well as a kilogram of delicious sand.

Cooking method:

So, we remind you that we do not wash the collected berries, since we do not use yeast. This ingredient is added if the cherries were picked after heavy rain.
We put the fruits in a container and knead them a little with our hands, add 400 g of tasty sand, mix with a spatula, cover with gauze and leave at room temperature for three (four) days.
If foam is found on the surface and you notice a sour aroma, it means that the fermentation process has started and you will have to stir the contents of the container twice a day. If you don’t do this, then all the waste (pulp) will remain at the top and mold will simply grow on your wine.
Afterwards, we filter the wine through cheesecloth into a container for fermentation (you can use simple glass jars), squeeze the pulp well, pour some of the separated seeds into the juice, and throw away the others with the pulp. Pour another 200 g of sweet sand and make a water seal (hose or glove), wait 5 days.
After a while, we filter the drink again, add sweet sand and keep it with a water seal for another six days. Afterwards, we repeat the filtration step again, add sweetener, remove all the seeds and leave to ferment for 30 - 60 days.
Now it’s time to pour the wine and transfer it to a cooler place; for the first 10 days you can install a water seal, and later simply cover the container with a lid.
The wine will mature from 4 months to a year, when the sediment finishes sinking to the bottom of the container, the wine can be bottled and stored in a cold room, but not more than 5 years.

Homemade wine from cherry juice

You can make an appetizing table wine from ready-made cherry juice. For 10 liters of cherry drink you need 2 liters of water, one and a half kilograms of tasty sand and 10 g of citric acid.

Recipe:

The juice should be freshly squeezed, but not purchased. Mix it with water, sweetener and lemon acid.
Place in a warm room and wait for gas formation to complete.
Upon completion of the fermentation process, the drink is purified and can be bottled.

Cherry and white currant wine

Homemade wine can be made not only from cherries, but also with the addition of other berries. We offer you an original version of wine made from snow-white currants and cherries.

Ingredients:

10 liters of cherry juice;
2.5 liters of currant juice;
2.5 kg of sweet sand.

Cooking method:

First of all, we will squeeze the juice from the berries. To do this, remove the pits from the cherries and mash the berries using a juicer or blender. Strain the pulp thoroughly and pour the resulting juice into a glass jar.
We don’t wash the currant berries, but simply put them in a blender bowl, chop them, squeeze the juice out of the pulp and put it in a jar with cherry nectar.
Mix the resulting berry must with a sweetener. We make a water seal on the container with the contents and move it to a warm place so that the fermentation stage starts.
As soon as fermentation is complete, remove the sediment from the drink by pouring it into a clean container and keep it in a cool room for 3 months.
Then we pass the wine again through several layers of gauze and package it in bottles.

Secrets of successful homemade cherry wine

It is quite possible to make exquisite homemade wine only from ripe cherries. Unripe or, on the contrary, overripe fruits are absolutely not suitable; such berries will only spoil the wine.
For wine, it is better to pick berries in sunny weather. If it rained heavily, then you need to wait a couple of days, because... the fruits will be liquid after a rainstorm, and it will not be possible to start the fermentation process without wine yeast.
The color of the future wine depends on the type of cherry, as does its taste. The darker the berry, the richer the wine, and the more sour the cherry, which means the drink will be overly sour. And if you don’t like sour cherry wine, then choose tasty types or sweet and sour ones. Among other things, other berries are used for the drink along with cherries, for example, currants, raspberries or plums.
Cherries are suitable for wine, both with and without pits. The seeds give the drink a tart almond flavor. If this taste of wine does not suit you, then we use cherries without them.
Once again, it is worth emphasizing that we do not wash cherries for wine, because... they are coated with natural yeast, which initiates the natural fermentation process.

The best frozen cherry recipe

During the season of a rich harvest of berries and fruits, we try to freeze as many of them as possible. From home-frozen cherries you can not only make a compote, but also make a light alcoholic drink that will taste just as good as a drink made from fresh berries. The only thing is that frozen berries no longer contain natural yeast, and without such a component it will not be possible to make wine.

It is not necessary to use wine yeast; it is quite possible to use a more natural product, like raisins.

Ingredients:

5 kg frozen cherries;
three liters of purified water;
one and a half kilograms of sweet sand;
110 g raisins.

Cooking method:

First of all, we defrost the berries, then put them in a plastic or enamel container, knead them, add sweetener, raisins and pour in water.
Mix everything, cover and leave in a warm place for 10 days.
At the stage of strong fermentation, the contents of the container must be stirred daily.
Afterwards, we filter the wine into a clean container, make a water seal and let it sit for a month and a half.
Then we clean the drink again, fill the bottles with it, and transfer it to a cold place.

Homemade felt cherry wine without yeast

Felt or Chinese cherry stands out for its delicate, juicy and sweet taste. It is quite possible to make wonderful wine from this variety of berries, the main thing is to choose high-quality raw materials. As a result, do not rush to use picked or purchased cherries; let them stand for 2 days, during which time the spoiled berries will make themselves felt.

Ingredients:

5 kg felt cherries;
500 ml of clean water;
teaspoon of citric acid;
2.5 kg granulated sugar;
a bunch of new mint.

Cooking method:

Place the berries in a bowl, add a kilo of sweet sand, pour in water, cover with gauze and keep in a warm place for three days (stir the mixture every day).
Squeeze the juice out of the fermented berries, mix it with the remaining sweetener, cover, and let stand overnight.
The next day, add lemon acid and crushed mint, mix, make a water seal and leave for 2 weeks.
After another straining, let the wine stand for a week until the drink becomes clear. We bottle the Chinese cherry wine, put it in a cold place and after 2 months you can conduct a tasting.

As you can see, making homemade cherry wine is not so difficult, the main thing here is to be persistent in order to wait for an appetizing and aromatic result.

Views