Making homemade cherry wine is easy enough. For a tasty and aromatic drink, sour or sweet and sour cherries are ideal.
The selected cherries do not need to be washed before cooking. It is enough to cut off the leaves and tails, if any. It is better to leave the seeds in the berry. They will give the drink an almond flavor.
Preparation process
Water for future wine should be pure spring or artesian. Before preparing a drink, it must be exposed to the sun to warm up.
Any large container with a lid is suitable for the wine fermentation process. For storage, it is worth getting bottles. The dishes can be stainless, enameled, oak, plastic or glass. Rinse thoroughly before use.
One bucket of cherries will require two buckets of water, 7 kg of sugar. This amount of ingredients is enough to make 22 liters of cherry wine.
Preparation
Crush the berries in a container. Put crushed cherries, water, sugar in a container prepared in advance and mix. Leave the finished wort in a dark place for fermentation.
After the contents are covered with a "cap" of foam and the berries rise up, the temperature should be about 22-25 degrees. If the temperature is higher than required, it will be enough to add a few pieces of ice. If the temperature, on the contrary, is lower than required, it is worth scooping up a little wort, heating it and pouring it back into the container. Thus, the wort will ferment for about a week. Stir it two to three times a day.
After a week, the wort does not need to be stirred anymore, the future wine should stand for five days. During the lower fermentation process, the layer of foam and cherry pulp that forms on the surface should be removed. This process usually takes 12 to 20 days.
After that, the sediment is removed from the wine, the contents of the container are poured into bottles and transferred to a cool and dark place for 10-12 days. The room temperature should not exceed 10-15 degrees.
As soon as all fermentation processes are over, the drink will acquire the taste of sweet wine, and not alcohol, the bottles must be tightly corked and kept for several more days. The longer the wine is stored, the tastier and more aromatic it is.
