Summer is a wonderful time of the year when nature gives us a huge number of different fruits and it is important to use this abundance correctly.

By learning how to make cherry wine at home, the recipe for which we will provide you, you will be able to make the most of nature's gifts. There is nothing complicated in it, in addition, such a delicious drink is made relatively quickly, and stored for a long time.

It is difficult to imagine another drink that would have the same noble aroma and color as homemade cherry wine. The recipe for a simple liqueur from this berry is quite common throughout the former CIS and is especially popular.

As is known, there is a large number of various varieties of this berry. But which ones are better to use in winemaking to make the wine the most aromatic?

Use yellow varieties, in addition, you can take wild cherries, they are also quite fragrant and make the taste of the wine as bright as possible.

Step-by-step recipe for homemade cherry wine

Ingredients

• Sweet cherry - 10 kg + -
• Water - 1 l + -
• - 1 kg + -
• Lemon acid- 25 g + -

How to make homemade cherry wine

Stage one: Preparing fruits for processing

1. So, making wine from cherries at home should begin with a thorough enumeration of all the berries. Not a single spoiled or damaged cherry should be allowed to enter, this can have a deplorable effect on the quality of the wine.
2. The next step is cleaning. You can’t wash the berries, because on their surface there are bacteria necessary for fermentation. When preparing wine from cherries at home, they wipe it with a dry cloth. If there is no visible contamination, then you can skip this step.
3. In a convenient container we place the selected and peeled fruits. We must remove the stones from them, otherwise they will spoil the taste of the drink. It is important to ensure that the juice does not splash around, because it is in the pulp that the bulk of the liquid that will make up the wine is contained.
4. We shift the resulting mass into a container for fermentation. We cover the neck with gauze and put the container in a dark place at room temperature for three days.

Stage two: Making the wort and setting it to ferment

1. Before we make wine from cherries, we need to get rid of the pomace at the bottom of our container. This is done when the fermentation process has begun to manifest itself: bubbles form and a sour smell appears.
2. We squeeze the pulp well with the help of gauze folded in several layers, pour the liquid into a new container, add 400 g of sugar and acid. We put a water seal or a glove on the neck, with a hole on one of the fingers.
3. We put our container in a dark place with room temperature for four days.
4. Drain a small amount of liquid, pour 300 grams of sugar into it and pour it back. Making wine from cherries at home involves repeating this procedure after 3 days. After that, we leave the wine in the dark for a month or two.

Stage Three: Final

1. At the end of the specified period of time, fermentation will stop, and sediment will form at the bottom. It is necessary to drain the young wine without touching the bottom of the container. This can be done with a clean hose.
2. Before you put the wine on the cherry for slow fermentation, you need to try it. It is at this stage that sugar and alcohol are added if there is a desire to make it sweeter or stronger. The addition of alcohol allows you to increase the shelf life of the drink, but then the wine will come out fortified, this must be taken into account.
3. Pour the liquid into a new container and close. We put it in a dark cool place for three months. If desired, you can extend this period, up to a year. Every month it is necessary to change the container, leaving the sediment in the old container.

Cherry wine is almost impossible to find on sale, but it can easily be made at home. The task is not easy, not every winemaker will undertake. But if you follow the right technology, it is quite solvable. As a result, you will receive an incomparable low alcohol drink with a rich ruby ​​color, sweet and slightly tart, with a subtle aftertaste of almonds and slight sourness.

I propose several simple recipes making a cherry drink that will remind you of a summer fairy tale in winter.

How to make cherry wine at home - secrets

• Wine can be made from any type of cherry. But it has been noted that table and strong wines are best made from yellow, white or pink berries, with a relatively high sugar content. The favorite in this case is the yellow variety of berries.
• Dark varieties are best used for light dessert wines. Since cherries are low in acid, they are often mixed with more acidic berries, such as cherries. Often included in a recipe citric acid or juice.
• Get rid of the bones or leave, it's up to you. Adding seeds will give the taste astringency and light bitterness. Many people like the almond flavor of the pits so much that they deliberately crush them to enhance the effect. But in order not to overdo it with notes of almonds, the seeds are left only in 10 parts of the fruit.
• You can diversify the taste of wine by adding spices and spices: cloves, nutmeg, vanilla. Or a combination of cherries with other seasonal berries - gooseberries, cherries, currants, raspberries, strawberries. This will create a unique and very harmonious composition.
• The drink can be sweetened, or alcohol can be added to increase the degree. This is vodka, alcohol 40%, rum, cognac, cherry tincture. The volume of alcohol should not exceed 2-15% of the total volume of wine.
• To start the fermentation process, special microorganisms are needed. Many use yeast for this purpose. But if you do not wash the fruits, then you can do without them. However, other, undesirable bacteria can get into the wort, which can give the drink unusual flavor notes. The best way- use special wine yeast or sourdough, which is sold in stores. Then it is permissible to wash the berries. Baker's yeast is not suitable for making wine, it gives the drink a specific taste.
• When the fermentation process is just beginning, stir the contents more often, 3-4 times a day, then the wort will not turn sour, and the microorganisms will begin to act more actively.
• Do not fill the fermentation tank to the top, be sure to leave 1/3 of the volume free. Be sure to wear a rubber glove with a puncture on the finger, a gas outlet pipe or a special water seal. Then the resulting carbon dioxide can escape freely.
• Observe the temperature regime specified in the cooking technology, since fermentation activity depends on this. From the excess temperature, the yeast perishes, due to insufficient heat, they lose their activity.

How to store finished wine

Cool room only. Wine is laid horizontally, making sure that the drink washes the cork. In this position, the drink will not lose its qualities up to 4 years. Cherry wine will reach full harmony of taste no earlier than six months.

Cherry wine - a classic simple recipe

The classic and easiest way to make a drink. The strength of the wine will be in the range of 10-12 degrees. It can be enhanced by adding vodka or alcohol. Many housewives add sweets at will.

Take:

• Sweet cherry - 10 kg.
• Water - 0.5 liters.
• Sugar - 1 kg.
• Citric acid - 25 gr.

How to put:

1. Boil water in advance, cool to room temperature.
2. What is nice, it is not necessary to wash the berries, you just need to rid them of the stalks. Remove the pits from the cherries, put them in a bowl.
3. Remember to crush to get more juice out. Pour in the water. Cover the dishes with gauze (thin cloth), place in a dark place for 3-4 days. Stir the pulp 2-3 times a day so that it starts working and does not turn sour.
4. After a predetermined time, pour the juice into the bottle, squeeze the rest of the pulp there. Mix the resulting amount of juice with 400 gr. granulated sugar. Add citric acid.
5. Put a water seal on the bottle or a glove with a small hole in the finger. Hide the container in heat. The desired temperature in the room is 22-27 ° C.
6. Wait 3 days, then pour a glass of wort, add another 300 gr. sweets. Return to the bottle, leave the wine for 4 days to continue to ferment.
7. Repeat the procedure: pour a glass of wort, add the rest of the sugar. Stir the contents and pour back into the bottle.
8. Now be patient for 2-4 weeks, during which intensive fermentation will occur. If you used a glove, it will deflate and fall. Bubbles will stop coming out of the water seal tube.
9. As soon as this happens, take a silicone tube, lower one end into a bottle of wort, and place the other into an empty container. Gradually, the wort will begin to flow from the filled bottle to the empty one. Wait until only sediment with a small amount of liquid remains at the bottom, and remove the tube.
10. Put on the water seal again. Move the drink to a cool place where the temperature will not exceed 18-20 ° C. Leave the workpiece for exactly a month. But do not forget to keep an eye on the tincture. If you notice that sediment has formed again, pour the wine into a clean container, and continue to insist.
11. After a month, try the drink. If you wish to add sweetness, prepare a syrup from 100 ml. water and 400 gr. Sahara. This amount of syrup will be needed per liter of future wine. Calculate how much you need, boil the sweetener and pour. After that, put the water seal again and hold the drink for about a week to prevent fermentation.
12. To stop the fermentation process, sterilize the drink. To do this, pour the wine into bottles, tightly close the corks and secure with twine for fidelity. Then place the bottles in the filled hot water saucepan, heat for 15-20 minutes, maintaining the water temperature at 60-65 ° C.
13. If you do not add sweet syrup, then the wine is filtered, bottled and sent for storage. Keep the bottles in a horizontal position, in the cellar or basement at a temperature not exceeding 18 ° C.
14. If you want to make the wine stronger, add alcohol or good quality vodka.
15. The finished wine must be aged for at least 3 months. But it is better to increase the time to 6-12 months. Only then will it gain strength and real taste.

Advice! Do not throw away the pulp (berry cake), fill it with vodka and make a delicious tincture.

Homemade cherry wine with pits

Bones add their zest alcoholic drink- light bitterness, which many people like.

You will need:

• Cherry berries - 8 kg.
• Lemon - 2 pcs.
• Sugar - 0.8-1 kg.
• Water - 1.5 liters.

Desirable, but not required:

• Raisin or raspberry starter (wine) - 100 ml.
• Tannin - 10 gr.

How to do:

1. Sort the berries, crush them (you can use your hands), put them in a large wide bowl. Pour in the amount of water indicated in the recipe, mixing it with lemon juice. To start the fermentation process faster and more actively, add a starter if you can find it.
2. Rearrange in heat for 3 days. Stir the contents several times during this time (with your hands).
3. Pour the juice into a bottle, squeeze out the remaining juice from the pulp, add sugar, shake the contents well. At this stage, tannin is added, at the rate of 1.5-2 gr. per liter of must.
4. Put on a water seal, put the container in heat, providing 22-26 ° C. The wine will begin to ferment actively again. When the process stops, filter it.
5. Put on the water seal again, leave to ferment for a month, but in a cool place.
6. After a month, drain the wine from the sediment again. If you decide to make the wine stronger, pour alcohol per liter of wine - 50 ml.
7. Pour the wine into bottles, seal. Rearrange for long-term storage.
8. It is permissible to take the first sample after 3-4 months, but for real, the wine will ripen after 12 months.

How to make yellow cherry wine - recipe

It is rather a liquor, or liqueur wine, since the preparation technology is similar - the degree in the drink is obtained by prolonged fermentation.

Would need:

• Yellow cherry - 5 kg.
• Sugar - 1.4 kg.
• Vodka - liter.
• Water - 2.5 liters.
• Nutmeg - 1 pc.
• Vanilla pod.
• Cherry leaves - 10 pcs.

Cooking:

1. Remove the seeds from the berries, pour the pulp with half the sugar, pour in the water. Cover the container with gauze, secure. Place in warmth.
2. After 3-4 days, pour the wort into a bottle, add 300 gr. granulated sugar, cherry leaves, crushed nutmeg, vanilla pod.
3. Install a water seal, leave in a warm place for further fermentation.
4. Wait the next three days, pour a glass of wort, dissolve 300 gr. sugar and return.
5. After 4 days, add the rest of the sugar, also draining a little of the wort and stirring the sweetness in it.
6. Now wait until the fermentation is over. After pour the wine into a jar, discard the sediment. Put the jar in a cool place and leave for 2 months. Be sure to close the jar with a lid.
7. During this time, periodically look at the wine, draining from the sediment every 2 weeks.
8. At the end of 2 months, add vodka to the liquor, increasing the strength of the drink. Divide into bottles, hide them in a cold place for permanent storage.
9. Keep the wine for another 2 months and take the first sample. Completely, the drink will ripen only after a year. But if unbearable, then help yourself in six months.

Cherry and cherry wine

As I already said, cherries are a sugary berry. Its wine is sweet. Therefore, in winemaking, it is often mixed with cherries, which add sourness to the drink.

Take:

• Cherry and cherry berries - 5 kg each.
• Sugar - 3 kg.
• Vanilla pods - 3 pcs.
• Water - 3 liters.

How to put:

1. Remove stems from berries, but do not wash. Squeeze out the seeds (if you love almond flavor, leave a handful).
2. Mash the berries, add a third of the indicated amount of sugar (1 kg), pour in all the water. Cover the container with gauze, leave it alone for 3 days, putting it in heat. Be sure to stir the contents several times a day.
3. After 3 days, drain the wort, pulp or discard, or pour vodka to make a tincture (be sure to add sugar).
4. Add vanilla and another kilogram of sweetness to the juice. Pour into a vessel, put on a gas outlet tube. Keep warm for exactly one week.
5. Then pour off a little of the wort, dissolve the last sugar in it, return it back to the bottle. Install a water seal.
6. After the fermentation stops, drain the drink from the rest, transfer to a cool place (see the required temperatures in the first recipe).
7. Continue to infuse the wine for 3 months, checking the workpiece for sediment every 2 weeks. If it appears, drain it.
8. When the sediment stops, distribute the finished wine into bottles. Take it to the cold. If you want to increase the strength of the drink, add 20-25 ml before pouring. alcohol per liter.

Video recipe for delicious yellow cherry wine

Cherry is a berry that signals the onset of summer. It usually ripens in late May or early June. Cherry has an extremely light and refined taste, which is why it is almost impossible to break away from this berry. Many people, in order to prolong the pleasure, make various preparations. You can make cherry wine at home, which will delight you for a long time.

Subtleties of cooking

To understand how to make wine from cherries, you need to responsibly study the theory. To prepare the right drink, you need to adhere to the following rules:

• To make wine, use only fresh berries- the use of even slightly spoiled fruits can ruin the entire batch of the drink.
• You can use cherries with or without pits. If you want to get a more tart and rich taste, it is better to leave the berry with seeds.
• Before cooking, the berries are not washed - fruit yeast remains on their surface. It is they who become a good leaven, which helps to achieve the fermentation process. If you cannot do without washing the berries, then sourdough must be added to the wine.
• Keep in mind that the sweeter the berry, the stronger the wine will be.
• To increase the acidity of the drink, you can add a little cherry to the cherry.
• To extend the shelf life of finished wine, you can add citric acid to it.

Verified Recipe

Making cherry wine is very easy. Keep in mind that these berries contain a large amount of fruit yeast. Because of this, it is necessary to observe a special temperature storage regime. You will need the following ingredients:

• 5 liters of cherries.
• 800 ml of pure water.
• 400 grams of sugar.
• A few grams of tannin.
• 1 lemon.

When all the components are ready, follow the following algorithm:

1. Sort the berries carefully. If mold is present on some fruits, discard it completely.
2. Crush the cherry with a press.
3. Pour the resulting mass with water in the proportion of 250 ml per liter of berries. Also add whole lemon juice.
4. Place the starter in a warm place to start the fermentation process.
5. When the fermentation process starts, leave the wort for 2 days. Do not forget to knock down the foam every few hours, and also stir the wine with a wooden spoon. You can recognize fermentation by the hissing and sour smell that has appeared.
6. After 2 days, filter the wine and squeeze out the pulp.
7. Measure how much wort you have. For every liter, add 2 grams of tannin and 100 grams of sugar.
8. Put the resulting mixture under a water seal for fermentation. The temperature should not exceed 24 degrees.
9. When the fermentation process is over, decant the young wine - remove the sediment, pour the resulting liquid into a container. It is best to use glass. It must be placed in a cold dark place, for example, in the basement.
10. Within 1-2 months, the wine will finally ferment. When a precipitate stands out in it, it will need to be decanted again.
11. At the end of fermentation, a little sugar is added to the wine to give the drink sweetness. Alcohol is also added to it in a proportion of 50 ml per liter.
12. Pour the wine into small bottles, cork it tightly and leave it in the cellar for at least 3 months, and preferably for a year.

The recipe for Cherry Wine at Home gives a complete description of how you can make a wonderful drink yourself. For cooking use different varieties cherries: white, yellow, pink or black. Cloves, tannin, citric acid will help to saturate the taste of wine, Bay leaf and various berries, fruits.

Pitted cherry wine

To make wine from cherries, the yeast-free recipe of which requires the use of unwashed fruits. On the surface of the sweet cherry, during the growth process, natural yeasts are formed, thanks to which the wine will ferment without any additives. For cooking, about 10 kilograms of cherries should be prepared. Very dirty berries should be wiped gently with a dry cloth. Sweets will add a kilogram of sugar, although this fact can be adjusted according to your taste by increasing or decreasing grams. Unfortunately, they have a weak acidity, so you just need to add citric acid to the drink - 25 grams. Recipe house wine from cherries also involves the use of half a liter of water.

Cooking:

You can fix the wine property by adding up to 15% of vodka from the total volume of liquid obtained after active fermentation (point 6).

Pitted cherry wine

Pitted cherry wine has an almond flavor. For cooking, you need a 10 liter container. Approximately 6-7 kg of berries will go to this volume. The amount of sugar is optional, it all depends on how many layers of cherries will be laid out in a jar.

Cooking:

According to this technology, the jar should be filled strictly to the very top with berries, otherwise, the surface of the cherries in an empty place will be covered with mold.

It is important to know not only how to make cherries, but also how to save them in the future. The container must be in a horizontal position and dark so that part of the cork is immersed in the wine. This procedure will maximally protect against the penetration of air into the bottle. If air enters in the first stages, glass containers must be sent for a 20-minute sterilization procedure. Patience to you in cooking and a quality result!

If berries are in abundance, I advise you to take a look at this simple recipe for cherry wine. After a few months, you will get an excellent drink that is not ashamed to put on the table. In addition to the cherries themselves, you will need: sugar, citric acid and water.

Only ripe berries with no signs of spoilage are suitable for cherry wine. Even one rotten or moldy fruit can spoil the entire drink. The containers used must be sterile washed and wiped dry.

Wine can be made from any variety of cherry: yellow, black, rose, wild or white, but most best drinks with delicate aroma are obtained precisely from yellow berries, in second place are forest ones.

Ingredients:

• cherry berries - 10 kg;
• sugar - 1 kg;
• water - 0.5 liters;
• citric acid - 25 grams.

It is advisable not to wash the cherries so that wild yeast remains on the surface, due to which the wort will ferment. Wipe very dirty berries with a dry cloth. Sweet wine lovers can increase the amount of sugar by 25%. Citric acid is needed to stabilize the wine, it improves the taste and promotes long-term storage(the natural acidity of cherries is extremely low).

cherry wine recipe

1. Remove the seeds from the berries without splashing the juice, which should remain in the same container as the pulp. The stones give an almond flavor that spoils the taste of the wine.

2. Add water, stir. Bandage the neck of the vessel with gauze and put for 2-3 days in a dark place at room temperature. Once a day, knock down the "cap" of the pulp (skin and pulp) on the surface with a clean hand or a wooden stick.

3. If foam, hissing and a slight sour smell appear, strain the juice through cheesecloth into a fermentation tank (fill up to a maximum of 70% of the volume), squeeze the pulp well.

4. Add 400 grams of sugar and citric acid, mix, install a water seal on the container or a medical glove with a hole in one of the fingers (pierce with a needle). Move the vessel to a dark room with a temperature of 18-27°C.

5. After 4 days, remove the water seal, pour 1 liter of must into a separate container, dilute 300 grams of sugar in it. Pour the resulting syrup back into the container and reinstall the water seal. Repeat the procedure after 3 days, adding the remaining sugar (300 grams) to the wort.

6. After 20-55 days, the wine will brighten, sediment will appear at the bottom, and gas will stop escaping from the water seal (the glove will deflate). This means that active fermentation has ended and it's time to drain the wine from the sediment through a thin tube (possibly from a dropper) into another clean container.

If fermentation does not stop after 50 days from the date of installation of the water seal, the wine must be removed from the sediment, then allowed to ferment, otherwise bitterness may appear.

7. Taste the fermented young cherry wine. If desired, add sugar for sweetness or fix with vodka (alcohol) in an amount of 2-15% of the volume.

8. Filled to the top storage containers (preferably to avoid contact with air) tightly close, then transfer to a dark place with a temperature of 5-16 ° C for holding. If sugar was introduced at the previous stage, keep it under a water seal for the first 7-10 days.

Once every 20-25 days, remove the wine from the sediment (as it appears) by pouring through a straw. If the sediment no longer falls, the wine is ready.

9. After 3-12 months (the more, the better), pour the home-made cherry wine into bottles for storage and close it hermetically. Store in the refrigerator or cellar, shelf life is 3-4 years. Fortress - 10-12%.