In our country, cherries are widely available and therefore are often used in home winemaking.
It is necessary
- Ripe cherries - 3 kg
- Water - 4 liters
- Sugar - 1.5 kg
Instructions
Step 1
Sort the cherries and remove the stalks. Remove the seeds as gently as possible, being careful not to splatter the juice. It should remain in the container along with the pulp.
Step 2
Heat the water to 25-29 ° C (you can't go above, otherwise you will kill the yeast) and pour in the berries. Add a pound of sugar and mix thoroughly. Tie the neck of the container with gauze and place in a dark, warm place (18-27 ° C).
Step 3
After the first signs of fermentation appear (sour smell, foam and hissing), stir several times a day, while melting the pulp (particles of pulp and skin that have floated to the surface)
Step 4
Filter the resulting juice. Squeeze the cake thoroughly and discard. It won't be useful anymore.
Step 5
Add a pound of sugar to the resulting liquid, mix well and pour into a fermentation vessel. Leave 25% of the volume free to allow for the fermentation process.
Step 6
Put a water seal or a rubber glove on the neck, after making a hole in the finger. Place the container in a warm, dark place with a temperature of at least 18-25 degrees.
Step 7
After 4-5 days, add another 250 grams of sugar. To do this, pour 200 milliliters of juice into another dish, stir the sugar thoroughly in it and drain the resulting syrup back. After another 4 days, add the last serving of sugar in the same way.
Step 8
After the drink has cleared and the odor trap is no longer bubbling, pour the cherry wine through a straw into a storage container so that there is no contact with oxygen.
Step 9
Transfer the vessel to a cellar or other cool place and leave there for 8-12 months for better maturation.
The sediment will gradually accumulate, so the wine must be filtered at intervals of 15-20 days.
Pour the finished wine into bottles and seal tightly. The shelf life of such a drink is 5-6 years.
