Homemade cherry wine at home. Preparation from chokeberry. Homemade felt cherry wine without yeast

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

Home wine can be a source of extraordinary pride to the one who created it. Yes, wine is prepared, made, and good wine is created like a work of art. Even the familiar cherry can serve here great source inspiration.

Cherry wine at home - basic technological principles

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

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

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

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

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

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

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

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

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

Compound:

Cherry with pit 2 parts

Honey, fresh (May) 1 part

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

Cooking technology:

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

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

Cherry wine at home: fortified wine recipe

Compound:

Raisins, red 200 g

Cherry 10 kg

Oak leaves, green 300 g

Sugar 3.3 kg

Pitted prunes 500 g

Alcohol (96%) 750 ml

Cooking technology:

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

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

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

Homemade cherry liqueur wine. Blended wine recipe

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

Compound:

Raspberries (juice) 3 l

Apricots (puree) 5 kg

Cherries (pitted) 8 kg

Sugar 3.6 kg

Tannin 25 g

Orange zest 100 g

Citric acid 55 g

Cooking technology:

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

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

Homemade Muscat cherry wine. Recipe for lovers of experiments

Compound:

Cherries, dried 1 kg

Raisins, white (from muscat grape varieties) 0.5 kg

Sugar 600 g

Yeast 1 g

Oak bark 50 g

Ground nutmeg 2 g

Juice, grape (canned) 6 l

Cooking technology:

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

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

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

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

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

Compound:

Purified water 7 l

Sugar 3.3 kg

Raisins, red 2.8 kg

Alcohol (93.6%) 200 ml

Cherry 1.0 kg

Fermented grape juice 350 ml

Manufacturing technology:

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

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

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

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

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

Wormwood wine from cherries at home. Cherry vermouth recipe

Compound:

For spicy herbal tincture, 20 g each:

Ground orange peels,

Alpine wormwood,

peppermint,

Cardamom,

Nutmeg,

Yarrow;

oak bark 50 g

Alcohol (93%) 0.7 l

For wine:

Sugar 3.0 kg

Cherry, fresh 4.5 kg

Cooking technology:

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

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

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

Cherry wine at home - useful tips and tricks

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

Cherry wine provided correct production and compliance with the conditions of its storage can be not only suitable for consumption, but also even more tasty even after 5-6 years.

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

Despite the fact that now the range alcoholic products great, homemade wine is in great demand. Especially if it's made from the best varieties fruits and berries.

Along with grape wine, winemakers also prepare cherry wine. This thick dark red wine has an extraordinary aroma and refined taste. But for it to turn out just like that, you need to follow all the rules of winemaking.

Cherries can be used to make both dry and semi-sweet wines, as well as dessert wines.

Subtleties of cooking

The quality of wine directly depends on what berries were used to prepare it. For cherry wine, it is best to take dark-colored cherries more sour varieties. Good wine obtained from cherries with black fruits. From cherries of the Vladimirskaya, Shirpotreb, Shubinka varieties, the wine will have a densely colored color. The wine produced from the Polevka or Lyubskaya variety is not as rich color, but with a more original smell and aroma.
Cherry wines do not require much aging. They lighten up well. They can be consumed already in the year of manufacture.
The cherries must be ripe, without wormholes. You can take overripe berries, the main thing is that they are not moldy or rotten.
They should never be washed so as not to wash them off wild yeast, which are on the surface of the berries. For the same reason, you should not use berries picked after heavy rain to make wine, as it washes away the yeast. Sourdough made from such berries does not ferment well, and the wine may become moldy.
It is better to harvest cherries in dry weather and start making wine on this day.
The pits from the cherries are not removed, since during fermentation they themselves separate from the pulp and can be easily removed during the straining process. Wine made from cherries with pits also has its advantages. This wine turns out to be more tart and aromatic.
The strength of wine depends on the amount of sugar, because it is from it that alcohol is produced during fermentation.
Wine ferments better with pure yeast cultures. If the pulp ferments well, then you don’t need to add sourdough. But it’s still better to prepare it in advance. It is done 10 days before picking cherries and starting to make wine.
To make the starter, mash two cups of unwashed berries (grapes, strawberries, raspberries) and place them in a bottle. Add 100 g sugar and 250 ml boiled water. Shake everything well, seal with a cotton plug and place in a dark, warm place for several days. After 4 days, the berry mass will ferment. It is filtered and added to the future wine. To obtain dessert wine, for 10 liters of wort take 300 g of starter. If you want to get semi-sweet or dry wine, add 100 ml less starter.
Cherry is a sour berry. To reduce its natural acidity, the juice is diluted with water. Add enough water to make the juice pleasant to drink. The amount of water also depends on the type of cherry. For example, 10 liters of juice from Lyubskaya cherries requires 3.7 kg of sugar and 3.8 liters of water. And in the juice from Samsonovka cherries, no water is added at all, but 2.2 kg of sugar is added. As a result, the wine strength is 14-16°.
After fermentation, the wine is clarified to remove any remaining pulp, as well as yeast and bacteria. The wine is drained, leaving sediment, approximately 3 days after the end of fermentation. The wine is left to settle for 1-1.5 months and then removed from the sediment again. During this period, you can add a little more sugar to the wine: 150 g for each liter.
Separation of wine from sediment is a prerequisite for obtaining quality products. Therefore, wine must be periodically poured from one container to another, using a thin rubber hose.
To prevent wine, especially low-fortified wine, from souring, it is pasteurized. To do this, bottles of wine are closed with corks, tied with twine, and placed in a tall pan of water. Heat to 60° for 15 minutes. Then the wine is slowly cooled.
There is a hot pour of wine. The wine is poured into a saucepan and heated to 60°. After 2 minutes, pour into bottles. Sealed.

Cherry wine: recipe one

Ingredients:

cherry – 3 kg;
water – 4 l;
sugar – 1.5 kg.

Cooking method

Sort the unwashed cherries and remove spoiled berries. Pour into a barrel or container with a wide neck.
Mash the berries with your hands as thoroughly as possible. Pour half a kilo of sugar and pour warm water. Stir until the sugar is completely dissolved.
Cover the container with a clean cloth and place in a warm place. Within a few hours, fermentation will begin and a “cap” of foam will appear. It needs to be stirred several times a day.
After about 4 days, separate the pulp from the wort and place it under a press to drain the remaining juice. Pour the strained wort into a bottle. Add another half a kilo of sugar and mix thoroughly, shaking the bottle vigorously. There should be enough space in the container for the foam that will appear during fermentation. Close the container with the future wine with a stopper with a drain tube, the end of which is lowered into a jar of water. Place the bottle in a warm place for another 4-5 days for further fermentation.
Then pour the wort into a clean bottle, add another 250 g of sugar and mix thoroughly. Add the remaining sugar after 4 days.
When the wine has almost stopped fermenting (this will be evident by the absence of carbon dioxide bubbles in the jar of water), carefully pour it into another container using a rubber tube.
Let the wine sit for a while and bottle it. Close the necks well with stoppers. Place in a cool, dark place to lighten. When sediment appears at the bottom of the bottles, pour the wine into a clean container and leave for further settling. The first time is transfused after 15-20 days, then this can be done less frequently.
When the wine becomes clear, carefully pour it into clean, dry bottles and seal with corks. Store in a cool place.

Cherry wine: recipe two

Ingredients:

cherry – 10 kg;
sugar – 5 kg;
raspberries - 1 plate;
water – 6 l.

Cooking method

Sort the unwashed cherries and remove spoiled berries. Place in a large saucepan or barrel. Add unwashed raspberries.
Add 1 kg of sugar. Stir, cover with gauze and leave in a warm place for a day.
The next day, pour water into the cherry mixture and mix again. Repeat this procedure for two more days, adding a kilogram of sugar each time.
Throughout these days, stir the cherry mixture with your hands while crushing the cherries to separate the pits from the pulp. You will see how the mass will ferment well, becoming covered with a rich cap of foam on top.
After 5-6 days, the pulp of the berries will separate from the seeds and rise to the surface, and the seeds will appear at the bottom.
Strain the pulp through a sieve into another container. Squeeze out the thick mass well using a press or using a fabric bag. Combine the remaining juice with the rest of the wort. If the cherries were very sour, you can add another 2-3 liters of water. Bones and thick mass throw it away.
Pour all the wort into a twenty-liter bottle, filling only 2/3 of the volume with wort, and install the shutter. You can close the bottle with a stopper with a drain tube, the end of which is lowered into a jar of water. This must be done so that carbon dioxide, which will be released during the fermentation process, comes out through the tube, and oxygen does not get inside, which can turn the wine into vinegar.
Place the bottle in a warm place, since fermentation practically does not occur in cool conditions. At a temperature of about 25°, vigorous fermentation continues for 15 days (sometimes up to 30 days). Gradually it will subside.
When carbon dioxide practically ceases to be released (you will notice this by single air bubbles in a jar of water), the remaining pulp will begin to settle to the bottom of the container.
After about 1-1.5 months, the wine will need to be filtered and poured into another bottle. To do this, use a rubber hose. Pour out the sediment that remains at the bottom.
After a month, pour the wine a second time. Taste it. Sweeten if necessary. To prevent the wine from becoming acidic, it is recommended to add a little alcohol or good vodka.
Pour the wine into bottles, cork and tar.

Cherry wine: a simple recipe

Ingredients:

cherry – 10 kg;
sugar – 5 kg.

Cooking method

Sort the unwashed cherries, removing all the bad berries. Without removing the seeds, place it in a suitable container, sprinkling it with sugar in layers. Close the lid and place in a cool place.
Thanks to a large number sugar, the fermentation process will take place gradually and the berries will not become acidic.
Stir the mixture periodically to help the sugar dissolve faster. Then squeeze the berries.
Strain the wort through several layers of gauze.
Pack into bottles. This wine is stored in the cellar or in the refrigerator.

Frozen cherry wine

Ingredients:

cherry – 5 kg;
sugar – 1.5 kg;
water – 3 l;
raisins – 100 g.

Cooking method

Place frozen cherries in a saucepan and defrost at room temperature.
Mash the berries thoroughly with your hands. Put sugar and pour water. Add unwashed raisins. Stir.
Cover the pan with a lid and place in a warm place to ferment.
Thanks to active fermentation, the berries will become covered with a head of foam. Berry mass Stir occasionally until the sugar is completely dissolved.
After about 7-10 days, when active fermentation stops, squeeze out the pulp, strain the juice and pour into a bottle, filling 2/3 of the volume so that there is room for foam caused by fermentation. Close the container with a lid or stopper with a drain tube, the end of which is immersed in a jar of water. This must be done so that the carbon dioxide released by the wort does not turn the wine into vinegar.
When fermentation stops, carefully pour the wine into another bottle and discard the sediment. After some time, pour the wine again.
Pour into bottles, cap and store in a cool place.

Note to the hostess

To prevent the wine from turning into vinegar during aging, it should not come into contact with air. This is why they make plugs or lids with a water seal. If you don't have one, use a regular rubber glove, which you can buy at a hardware store or pharmacy.

Place it on the neck of a bottle or jar and secure it. The carbon dioxide that will be released from the wort during fermentation will fill the glove and it will inflate. This will indicate that the fermentation process is still in full swing. To prevent the glove from bursting from excess pressure, use a needle to make a hole in it. Carbon dioxide will easily come out, but air will not be able to get inside.

As soon as the glove sag, it means that fermentation has stopped and the wine is ready. All that remains is to pour it into another container, filter, clarify and let it settle.

The wine is stored horizontally so that the cork is immersed in it. This method will prevent air from entering the bottle and affecting the quality of the wine.

The optimal room temperature should be about 8°.

A well-aged wine should be a beautiful red color and completely transparent.

When bottling, sediment is left at the bottom of the bottle along with the rest of the wine.

Cherry wine is in no way inferior to its grape counterpart in its taste and aroma qualities. It turns out very tasty and aromatic, and thanks to the year-round availability of this berry all year round, absolutely anyone can treat themselves to such a drink.

There are several options for preparing this delicious alcoholic product.

Below will be described in detail the most correct option recipes, the wine prepared according to which has a beautiful and rich color, pleasant aroma and excellent taste.

Prepare thick and aromatic homemade cherry wine it can be done quite simply and easily. All that is needed is purified water, granulated sugar and themselves berries. Moreover, they can be either fresh or frozen.

Fresh berry recipe

This wine turns out to be more aromatic and colorful, and its taste is more pronounced.

Reference! It is best to choose dark, almost black varieties with a high sugar content. The wine made from such berries is especially thick and tasty.

Required:

1500 g granulated sugar;
purified water - 4 l;
cherry - 3 kg.

Important! Cherries should not be washed before use if they have heavy pollution, then they should simply be removed with a dry and clean cloth. Otherwise, the necessary wild yeast will not remain on the surface of the berries.

Further steps will be the same as for the recipe using fresh berries, and frozen.

Preparation:

It is necessary to collect only the ripest and whole berries. There should be no traces of worms and insects, as well as rot or marks from impacts.
The raw materials are carefully sorted and the stalks are removed.
The pits are removed from the cherries so that the pulp and juice remain in one container.
Pour water heated to 29 degrees into this container and add 0.5 kg of granulated sugar.
Cover the container with gauze and put it in a dark and warm place for 3 days. Three times, using a wooden spoon, the floating pulp should be lowered to the bottom of the container.
After the fermentation process begins, carefully strain the liquid and pour it into a fermentation container.

The video describes the technology for preparing wine from fresh cherries according to a classic recipe:

If it's the season ripe berries has long passed, you can prepare such a tasty and alcoholic drink from frozen berries.

From frozen

To prepare this drink you will need:

dark unwashed raisins - 100 g;
filtered water - 3000 ml;
frozen berries - 5 kg;
granulated sugar - 1500 g.

Since the cherry was frozen, there are no microorganisms on its surface necessary to start the fermentation process. Therefore, raisins play their role here.

Preparation:

Place the cherries in a single layer on a wide tray and leave until completely defrosted at room temperature.
Pour out the released liquid.
Grind the fruits and fill them with water, then add granulated sugar and mix everything well. If there are any seeds, you don’t have to remove them.
Leave the mixture in a sealed container for fermentation for a week. When the process is activated, it is good to strain the juice from the pulp and continue to follow the recipe.

Attention! When making wine from frozen berries, sugar is added all at once. If the cherries are fresh, then it is added in stages, as will be described below. It’s just that for a drink made according to the second recipe, these steps can be skipped.

Fermentation

On average, this process takes from 20 to 60 days. It all depends on the sugar content of the raw materials and the type of berries.

Fermentation stages:

The strained juice must be poured into a bottle for final (secondary) fermentation and a water seal must be installed.
After 5 days, drain 1 liter of juice from the container and dissolve 500 g of sugar in it. Pour back into the fermentation tank. After another 7 days, repeat the operation. This step is only necessary for wine made from fresh berries.
When the rapid fermentation process is completed, that is, carbon dioxide ceases to be actively released, and sediment forms at the bottom of the container, the wine is considered almost ready.
Using a thin rubber hose, drain the liquid from the sediment into small bottles, filling them to the top.

Reference! Fermentation of a drink based on frozen berries occurs faster.

The taste and aroma of this cherry alcoholic drink has a significant impact proper storage and endurance.

The nuances of fermentation of cherry wine are described in the video:

Storage

Place containers filled with liquid in a dark and cool place for 3 to 12 months. Approximately every 25 days, the drink is drained from the sediment. When it practically stops oozing, the cherry wine is considered ready.

Important! For a drink based on fresh berries optimal time shutter speed is considered 8 – 12 months. But the drink is made from frozen berries true taste and the aroma is already through 12 - 118 weeks.

Ready cherry wine should be stored in a dark and cool place in an airtight container. It is best to use the cellar or bottom shelf of the refrigerator.

In this case, its guaranteed shelf life is 60 months. The strength of the finished alcoholic drink is approximately 10 - 16 degrees.

Reference! If you don’t want to wait a long time, you can prepare a liqueur “ drunk cherry"without insistence.

Characteristics:

Ready cherry wine prepared according to this recipe has excellent taste.
Its color, depending on the exposure time, ranges from dark ruby to intense red.
The taste is sweetish with characteristic notes of this berry, the aftertaste is long with a slight sourness.

This delicious aromatic homemade wine will perfectly complement any festive table and will pleasantly please everyone with its naturalness and safety.

Cherry is one of the favorite plants for many gardeners. A tree with beautiful sweet and sour fruits has always been sung by poets and artists, and The Cherry Orchard was a favorite vacation spot for writers.

Choosing a cherry variety for wine - what kind of cherry is wine made from? Cherries come in different varieties and are divided according to many characteristics, and the preparation of wine is also slightly different.
Sour cherries when ripe it has a low sugar content, whereas southern griots(cherries pollinated by cherries, average between cherries and dukes) can be compared with grapes in terms of sugar content (up to 19 Brix).

If the former requires preliminary dilution of the sour pulp with water, then “clean” wine can be made from griots.
The most suitable cherry varieties for winemaking are those with abundant juice production and juicy pulp, such as the famous Podbelskaya, varieties Novichikhina (Rossoshansky nursery): Nadezhda, Chernaya sweet, Griot Michurinsky.

Is it necessary to pit cherries for wine?

There are many options for preparing wine, with or without heating, but in most it is recommended to remove the seeds before maceration in order to avoid transfer of even a small amount hydrocyanic acid(hydrogen cyanide).

Although the old simple method of preparing cherries allows the use of pitted cherries with filling granulated sugar, because beet sugar is an antidote to hydrocyanic acid. But at the same time, fermentation is incomplete, because sugar itself is a preservative, and wine in this case will look more like fermented jam.

Sugar in wine

The technology of fruit and berry wines differs from grape wines primarily by the addition of beet sugar, which is artificial for the nature of the product. Therefore, fermentation is not complete and in practice it is quite difficult to obtain wine with a high alcohol content, usually no more than 8-10%.

The wine contains unfermented sugar, which requires careful storage conditions for the wine. But at the same time, sugar acts as a preservative and, along with alcohol, creates a heavy wine for the human body.

Therefore, cherry wine should not be abused; it is advisable to take it during or after meals as a dessert. And try to make wine from juicy sweet fruits with minimal addition of beet sugar.

This article will discuss the most technologically advanced method of preparing wine with fermentation (note 0).

Stage 1. Preparation of raw materials and fermentation

Wash the cherries, remove rotten and spoiled berries.
Remove the seeds using a stone extractor (note 1).
Further, if the cherries are sour cherries of Central Russian varieties, then after chopping, boiled warm water is added at the rate of 1/4 of the weight of the berries. If the cherries are of southern varieties (griot - sweet and juicy), then you can do without water.
The wine material must be kneaded either by hand or using a grinder (note 2).
After grinding, a dilution of alcoholic yeast (note 3) such as Lallvine E-1118, E-1116, Ziha Active (note 4) and a small amount of sugar (note 5) are added to the pulp. The Lallzyme EX-V enzyme can also be added to the wine material to extract aromatic substances from the skins of the berries (this applies more to professional winemaking).
Everything is thoroughly mixed and left to ferment for 3 days, during which it is necessary to drown the risen cap of pulp 3-5 times a day to avoid souring.

It is advisable to ferment in a wide food container with a lid. A 25 kg plastic container, commonly referred to as a “cube,” is well suited for such purposes. Next we start pressing.

Stage 2. Cherry wine fermentation

1. Pressing is carried out in two stages:

First, the liquid fraction is passed through a sieve, then the pulp, allowing the juice to drain, sending it under the press.
After squeezing, the pulp is not thrown away, but placed in a separate container, water is added and heated to +50 degrees.
Next, add sugar (20% of the weight of the liquid) to the squeezes, stir thoroughly and leave to cool.
Subsequently, yeast is added to this syrup and parallel fermentation is carried out for further use (note 6).

2. Fermentation takes place in two stages:

stormy - with a lot of foam
quiet - when foam on the surface is minimal

Violent fermentation

Fermentation of the main wort takes place in a container filled to 2/3 of the volume with gauze placed over the neck.
The first main portion of sugar dissolves in part of the drained and heated wort (note 7).
Depending on the sugar content of the berries, the total dose of sugar is 1.5-2 kg per 10 liters of wort (15-20%) to that present in the berries (7-10%, for griots 10-15%).
On days 3 and 5, additional doses of sugar are added in a similar way, but adding a full dose at once can lead to a stop in fermentation.
For efficient fermentation it is necessary to apply Actiferm yeast nutrition (note 8) in two stages: half at the beginning. During the entire vigorous fermentation, the wort must be stirred 2 times a day, enriching the wine material with oxygen.

Quiet fermentation

After the end of the release of abundant foam (up to 10 days), a stage of quiet fermentation takes place, a membrane is put on the neck or a water tongue is placed.
Quiet fermentation can last up to 2 months, at the end of which you can judge whether the membrane has deflated and heavy sediment has formed.
Sometimes, when sediment partially falls out, the membrane (glove) is pulled inside the container, which indicates the dissolution of sugar and a slight decrease in the volume of wine.
Next, the wine needs to be glazed (lightened) and corrected.

Stage 3. Clarification and adjustment of cherry wine

Using a tube, the wine material is carefully poured into a clean container under the neck (note 9). A preparation for pasting is added to it: bentonite or similar (note 10). Added or Lallzyme HC enzyme. The use of an enzyme improves the quality of the wine, but also improves its clarity and taste.
The wine is placed in the cold, and after 2-3 weeks it is carefully removed from the sediment.
Next, a fermentation stopper (or potassium pyrosulfite 0.2 g/l) is added to the wine (note 11) and placed in a basement or other cool place on long-term storage for 2-3 months, after which it is necessary to adjust by adding sugar and tartaric acid (note 12).
After adding the latter, the cream of tartar should fall out in 2-3 weeks, and the wine will acquire a pleasant silky taste.
To obtain fortified wine, alcohol is added to it (100 g/l to obtain a total concentration of 20-25%).
Next, it is removed from the sediment and bottled into prepared bottles. Bottles of wine are pasteurized if a fermentation stopper (potassium pyrosulfite) or alcohol (note 13) was not added.

Storing homemade cherry wine

Cherry wine, like any stone fruit, is not recommended to be stored for more than a year (note 14).

Recipe Notes

Note 0. Fermentation

Fermentation is a well-known technique that is often used in fruit and berry winemaking. Fermentation begins, which lasts 3 days, the pulp softens, and maceration occurs. But it is not recommended to carry out complete fermentation on the pulp due to the possibility of the release of hydrocyanic acid from the stone tissues and giving the wine a bitter taste.

Note 1. Removing pits from cherries for wine

It is better to remove the bones using a device. This can be a manual clamp with a pestle, or a semi-automatic crusher with a hopper. If the wine is made from sweet, juicy varieties such as Griot (cherries pollinated by cherries), then it is advisable to remove the pits before fermentation. If the varieties are sour cherries, the pits can be removed during pressing. It is believed that cherries and similar hybrids contain a greater presence of hydrocyanic acid than just cherries.

Note 2. Berry crusher

The grinder is a hopper, under which there are two counter-rotating rollers with an adjustable gap. The berry, from the hopper, falls under the rollers, softens, and falls into the container with the juice. Roller drive is manual or electric.

Note 3. Yeast Propagation

It is better to ferment using selected (sold in online stores) yeast - ChKD. Fermentation with a pure yeast culture is always predictable and pronounced; the yeast is characterized by increased alcohol content and high starting reliability even under unfavorable conditions. But for better start yeast must first be prepared:

To do this, dilute the Actiferm nutrient mixture and mix thoroughly.
After 10-15 minutes, add the yeast according to the recipe, stir and let cool slightly to room temperature.
Then add some of the juice (200 g) and place in a warm place.
After 1-3 hours, fermentation will begin, which can be easily controlled by the presence of foam.
The finished starter is introduced into the fermentation container: first the starter, then the wine material.

Note 4. Yeast for sour cherries

If the cherries are very sour, then it is better to use ChKD Lalvin B-71, which during fermentation reduces malic acid by 30%, thereby reducing acidity.

Note 5. Adding Sugar to Cherry Wine

The amount of sugar for fermentation is taken approximately, usually no more than 5% of the weight of the pulp.

Note 6. Wine pressing

The squeezed pulp is not thrown away, but transferred to a separate container, diluted with water and heated to + 50 g, sugar is added and, after cooling, it is put on parallel fermentation (all the same as the main raw material). In the future, this fermented decoction of “cherry pomace” can be used to top up the main wort or dilute cherry wine when adjusting the taste. The fact is that cherries contain a lot of fiber and enzymes, which are not completely consumed during fermentation, and are still present in the squeezes nutrients for yeast (as in grapes). When producing wine from fleshy fruits, the wort becomes excessively thick and resembles more of a liqueur. To correct this deficiency, a fermented solution with squeezes (shmurdyak) is added to this wine. It is often used separately, especially in hot weather. If the cherry fruits are small and dry, then it is better not to use this step.

Note 7. Adding Sugar to Homemade Cherry Wine

It is better to use it in three stages: half of the total volume is poured on the first day, the second half is divided into several equal parts and added to the wine on days 3.5 (days 3.5.7).

Note 8. Feeding yeast with Aktiferm

Yeast feeding is applied in two stages: half in the middle, the second when vigorous fermentation subsides. This can be judged by the decrease in foam on the surface.

Note 9. Lightening and adjustments

It is very important that the area of contact between the surface of the wine and the air is as small as possible. To do this: if the level of wine is low, then you can carefully place a bubble of water from double cellophane into the bottle so that it forces the wine under the narrow neck, up to the shoulders, so that there is a little space left for a small foam (you can use another inert material, for example, glass beads); if there is more wine, then some of the wine can be poured into a PET bottle of the appropriate size, again up to the neck. In general, it is necessary to have an additional portion of wine in the future to top up the wine at the neck.

Note 10. Bentonite for clarification

Bentonite serves for clarification of wine materials. This finely dispersed (powder) prepared blue clay, entering the liquid and having a negative static charge, begins to attract the smallest particles of pulp and precipitate them to the bottom (coagulation), thereby brightening the drink. Bentonite is used in drilling (construction), as cat litter filler, as medicine type Smecta (Neosmectin).

Other drugs used for lightening are gelatin, , as well as folk: egg white, fish glue, cow's blood.

Preparation and addition of bentonite to wine

Bentonite must be prepared before application. First, measure out a portion (according to the instructions), dilute a small amount boiling water, stir until it becomes jelly-like (porridge), then add a portion of the wine material, stir thoroughly and pour into the wine. The lightening process works best in the cold (0 - +5 degrees). A sediment forms at the bottom and the liquid becomes clear. It is worth noting that wine material cannot be infused on the lees for a long time.

Note 11. Potassium pyrosulfite (fermentation stopper)

It is a chemical that can suppress harmful microflora. It (additive E-223) is used in all perishable products, even in baby food, not to mention the wine. There are still ongoing debates about the undesirability of using this chemical preparation. But in the absence of it, so many harmful microorganisms (for example, botulism bacteria) can develop in products, which will cause 1000 times more harm than sulfite itself.

An alternative to this antiseptic is alcohol, so Soviet time in stores where there was no refrigerator, only fortified wine was sold. But alcohol is also a strong carcinogen, causing poisoning, and ultimately, the use of pyrosulfite became widespread, but in strictly limited doses (per 10 liters no more than 0.2 g of all sulfur used, sulfur in pyrosulfite is approximately 2 times less). There are tables for the amount of pyrosulfite used depending on the sugar content of the must and the winemaking process used.

Note 12. Adding tartaric acid

During long-term storage in a not very cold room, sluggish malolactic fermentation of JAMB is possible, during which the total acid will decrease by 2-3 g/100. The wine will acquire a bland, bitter taste, which can be easily corrected by adding natural tartaric acid. A small part of which will fall out in the form of cream of tartar within 2-3 weeks, after which the wine acquires a soft, silky taste. In essence, some of the hard malic acid is replaced with soft tartaric acid.

Note 13. Wine stabilization

To stabilize the wine, simply add a fermentation stopper (or potassium pyrosulfite). Follow the instructions for the drug. There is also the old way pouring material in sulfur smoke. To do this, an empty container (bottle) is filled with sulfur smoke (burning a sulfur bomb). The wine is poured into a bottle using a tube, where a stream passes through sulfur smoke, displacing the latter, thereby sterilizing the container and the wine itself.

For fumigation with sulfur, you can make a simple “smoker”. IN three liter jar on a small ladle with long handle Place a burning piece of sulfur, cover it with a rag and wait until the entire jar is filled with smoke. Then quickly remove it and close it with a lid with two holes. A funnel is placed in one, a hose is inserted into the second, and the other end into an overflow container. Water is slowly poured into the funnel; it displaces the smoke that enters the bottle, disinfects the latter and prevents contact of the wine with air during further pouring. The procedure should be performed carefully in a ventilated area, protecting your eyes and Airways from direct exposure to smoke.

Note 14. Adding beet sugar to wine

Increased attention must be paid to the stabilization of fruit and berry wines with the addition of beet sugar. Sugar in wine is a time bomb and can quickly spoil the wine. To do this, the wine is either pasteurized, or an increased dose of potassium pyrosulfite is added, or potassium sorbate (E-202) 0.2 g/l is used. You can also use ethyl alcohol 10-15% of the amount of wine, but the taste of the product will completely change and the wine will resemble a tincture. In any case, cherry wines, like all other fruit and berry wines made from stone berries, must be stored in a cold place and consumed within a year.

IN food production there is a conservation unit - Dele. A product with 80 units is considered completely preserved. Dele.

1% alcohol is equal to 4.5 units. (for simplicity we take 4)
1% sugar is equal to 1 unit.

For example, the golden ratio of 16% sugar and 16% alcohol makes the product non-perishable (16 x 4 + 16 = 80)
Or the silver proportion of 8% sugar and 8% alcohol is insufficient for complete preservation, and therefore requires storage in a cold place under sterile conditions. In practice, fruit and berry wines during normal fermentation receive no more than 8-10% alcohol and are considered unfermented.

When the bottle is sealed with a cork, excess pressure is created inside, which prevents the penetration of aerobic bacteria from outside. When opening a bottle, it is advisable to consume the contents immediately.

First, you should sort through the berries, getting rid of foliage and twigs that are unsuitable for making a sweet fruit drink. They are simply placed in a container of the required size made of food-grade plastic or enamel; the dishes must have a wide neck.

Mash the cherry fruits with your hands without touching the seeds, this will avoid the formation of bitterness. Berries are poured warm water, pour in sugar, mix thoroughly with a wooden stick, and cover with a lid. The container is placed in a dark room where the temperature is maintained at around 22-24 degrees Celsius.

After only a day of cooking, the fermentation process begins; during this period, the container with the cherry fruits should be opened every day, and the foam cap that appears on top should be mixed with the rest of the drink.

The composition is kept for 4-5 days, after which the fermented wine is left alone for the same period. This continues until foam stops forming on the surface of the wine.

The next step is to carefully remove all the cherries from the top of the resulting liquid using a colander. It needs to be removed, squeezed out slightly, then the container is sealed and placed in a dark room for a few more days. At this moment, the “bottom” fermentation begins.

After 5-7 days, a small amount of foam can be found on the surface, and pulp remains at the bottom. Drain the wine from the cherries into another clean container using a soft silicone hose.

To do this, you need to place the vessel with wine higher than the other, place one end of the hose inside, the other, having first sucked the air from it, place it in a clean vessel. While pouring, slowly immerse the hose into the wine without disturbing the sediment at the bottom.

The finished cherry wine needs to be corked again, and then placed in a cool, dark place where the temperature is 10-12 degrees Celsius. After 10-12 days, the wine is drained from the sediment again, but a sieve, gauze, and glass bottles are required for pouring.

They are not closed tightly. After all, fermentation can begin again. If this happens, you need to monitor the drink. If foam and sediment appear on its surface, then after 10-12 days you should pour the wine into a clean container through a sieve.

When the bubbles stop appearing, the fermentation process has stopped. Cherry wine should be bottled, corked, and stored in a dark, cool place.

You can use it for its intended purpose immediately after preparation, but if it sits for a while, the taste will only improve, nothing will spoil it.

Method for preparing cherry wine with a water seal

A water seal is used to be able to remove carbon dioxide from the drink, but prevent oxygen from entering the fermentation tank. In this case, all the steps are the same as those described above to prepare homemade cherry wine. There are some preparation nuances.

After the first days of the stormy process, the wort is filtered, the pulp is squeezed out, and a water seal is installed instead. In this case, the sugar is not poured completely, but in portions.

At first it is 1/12 of the total amount, but after squeezing out the pulp, another 1/3 of sugar is added. After all the manipulations, the remaining sugar is added after 5 days, after which the wort ferments at 20 degrees Celsius.

It is left to ferment for another month and a half, after which the remainder is removed, the cherry wine is filtered, poured into clean vessels and stored in a dark room.

Recipe for homemade dry cherry wine

To make dry cherry wine without adding water, use a bucket (10 liters) of fresh berries with seeds, as well as 4 kg of sugar. The fruits are sprinkled with granulated sugar and placed in a specially prepared container.

After which they place it in the sun for 30-45 days, it is advisable to protect the composition from insects; for this, the neck of the vessel can be covered with gauze and an elastic band. When the process is completed, the cherry wine is filtered using gauze, the fruit is ground with sugar, and the pulp is added to the wort.

It is kept for another 4-5 days under the sun, then filtered again. The drink is stored in its usual place, keeping it for another 2 weeks until fermentation ends. After this, the dry cherry wine is ready and can be served.

Frozen cherry wine

Today, a relevant way to preserve berries and their nutritional value is freezing. After defrosting, you can use cherries to make jam, porridges, and compotes. They are also suitable for cherry wine, for the production of which you will need:

5 kg frozen fruits,
1.5 kg sugar,
3 liters of water,
100 g raisins.

First, the berries are defrosted at room temperature, then they are transferred to a plastic or enamel container and kneaded well. Pour sugar into it, add water, raisins, mix thoroughly, and seal.

Place in a warm room for 8-10 days. During this period, vigorous fermentation will take place; the contents of the container should be stirred daily.

After the process is completed, the wine is filtered, poured into a clean room, quiet fermentation can be used, for this a water seal is installed. After 1.5 months, the drink is filtered, bottled, and then placed in a dark, cool room.

The process of making homemade wine from cherries is not difficult, the main thing is good, strong fruits, a lot of patience and care. As a result, a fragrant drink is born that is not a shame to serve to guests at any celebration.

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