Treating friends with alcohol of your own production is much more pleasant than store products. Homemade wines, liqueurs and liqueurs differ in their special taste, color and consistency, in addition, the quality of such drinks is much higher.
Recipe number 1
A real homemade cherry liqueur is prepared in a wooden barrel about three buckets in size. The container must be clean, with tightly fitted slats and bound with iron hoops.
Such a container will require 2 buckets of cherries with seeds, which are pre-cleaned of stalks and leaves (but not washed!). The fruits are poured so that no more than 5 cm remains to the edge, after which they are slowly poured with one bucket of natural honey, to the last layer.
The barrel is sealed very tightly - the lid is tied with a rope, passing it through the entire container several times. If there is a hole with a plug in the lid, then it is also tied tightly. If possible, the tub can even be tarred.
Cherry liqueur is kept in a cellar or basement for three months. In the old days, the container was even buried in sand or in the ground for the duration of fermentation.
After the allotted time, the product is filtered through a thick cotton cloth, folded several times, and then poured into bottles, which are very tightly closed. The liqueur prepared according to this old recipe has a shelf life of several years.
Recipe number 2
This cooking method is somewhat different from the first. Here the sorted cherries are laid out on a baking sheet, with indentations from the stalks upwards (so that the juice does not flow out), and put in an oven preheated to 70-80 degrees. When it wrinkles a little (but does not dry out!), It is taken out of the oven, cooled and filled with a container, which can be either a wooden barrel or a glass bottle. In the process, the container must be shaken periodically so that the cherries lay down as tightly as possible.
When the bottle is filled to the very edge with fruits, vodka or diluted alcohol is poured into it, the neck is covered with gauze or a cloth and removed to the cellar.
There, the cherry liqueur is infused for ten days, after which it is poured into a separate container, and the berries in the bottle are again poured with vodka. Now they have been insisted for 14 days in the cellar, drained again, and the process is repeated. The last time the cherries are infused for seven weeks and again decanted.
In one vessel, mix everything that has been drained during these three times, filter and put sugar in the filling - 200 g per 1 liter. Cherry is poured into bottles, which are tightly closed.
Recipe number 3
The easiest way to make cherry liqueur will require 6.5 kg of cherries and 2.5 kg of sugar.
The fruits are washed well, the seeds are squeezed out of them, poured into a 10-liter bottle and sprinkled with sugar. The neck of the container is tied with gauze and the balloon is placed in heat for 3-4 days. To ensure that the cherry juice always covers the fruits, the bottle is shaken periodically.
As soon as the cherry begins to ferment, the neck of the glass container is freed from gauze and a water seal is installed on it until fermentation is complete - for 30-35 days.
The cherry liqueur is filtered through a funnel or colander with cotton wool or gauze, after which it is poured into bottles and corked.
