Cherry wine at home

Tart, moderately strong and sweet drink for ladies! Cherries are great not only for making compotes, jams and jams, but they can also be used to make a wonderful wine with a slight astringency and a soft sourness. The process of making wine from cherries is a little more complicated than making ordinary homemade wine, but this is only due to the fact that cherries contain few acids and therefore are more unstable and can be unpredictable in the process of making such drinks in case of a slight violation of the procedure. But if you do everything carefully and correctly, then soon you will be able to surprise and delight guests with an amazing drink on your festive table.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 0 % 0 g

Carbohydrates 67 % 18 g

75 kcal

GI: 56 / 0 / 44

Step-by-step cooking

Cooking time: 180 d

Step 1:
Prepare the ingredients for the wine. Cherries do not need to be washed, there are microorganisms on the surface of the berries that cause the fermentation process necessary for making wine. Therefore, wine can be made without the addition of wine yeast. However, other bacteria can get into the wort from the surface of the cherry, which can cause it to sour or spoil the drink, turning it into vinegar.
Step 2:
The bones need to be removed from the cherries, because they contain prussic acid, which can make the drink bitter. But if a few berries for making wine are left with bones, then the drink will acquire a light almond flavor. Unwashed cherries are carefully cut into pieces, trying not to mash the berries too much so as not to lose the juice.
Step 3:
Put the berries in a deep container, preferably a glass jar, crumple them, you can rub them with a push so that they let the juice. Fill the pulp with cold boiled water so that a third of the volume of the jar is free. Cover the jar with a lid and put it in a warm dark place for three days. Every day, three or four times the mass should be mixed, lifting the pulp from the bottom so that the liquid does not sour.
Step 4:
Then squeeze the pulp and remove, add sugar and citric acid to the liquid mixture, citric acid is needed to avoid souring. We put a rubber glove on the jar with a hole in one of the fingers for the release of carbon dioxide. We remove the jar with the wine preparation again in a warm dark place, it is important to observe the temperature regime (from 22 to 27 degrees).
Step 5:
After 2-3 weeks, fermentation should stop. The wine is filtered through gauze, folded in several layers.
Step 6:
We put the glove on the jar again and put it away now in a dark cool place (temperature about 18-20 degrees) for a month.
Step 7:
After the specified time, the wines are filtered again and bottled, put away for storage in a cool place, you need to place the bottles in a horizontal position. For reliability, you can add a little alcohol to the wine, or sterilize it in a water bath for 15 minutes at a temperature of 60 degrees. The drink can be served to the table in six months.