Cherry wine was known to Russian winemakers back in the 15th century. Our ancestors took 2 parts cherries with pits and 1 part honey. This kind of preparation for wort was rolled into oak barrels, which were tightly caulked and buried in the ground. You could drink wine within six months.

Today this method is quite difficult to use. But there are a number of other more accessible recipes. We stock up on cherries, sugar, a juicer and start making homemade wine.

Classic recipe

This time-tested step-by-step cherry wine recipe is appealing for its versatility. Based on it, you can make wine from any variety, including felt cherries or game, and preserve the benefits of the natural product. Water and cherries are taken in a 1:1 ratio.

List of ingredients:

• cherry berries - 10 liters;
• water - 10 liters;
• granulated sugar - 3 kg.

Cooking method

1. We sort the berries, but do not wash them, so as not to wash off the layer of wild yeast. Remove seeds from berries. In this case, we use all the resulting juice along with the pulp.
2. Heat the water to a temperature comfortable for yeast - 23–28°C and pour in the cherries. Add 1 kg of sugar, activate the yeast and add it to the wort.
3. We close the neck of the container with the wort with gauze or a thin, air-permeable cloth and put it in a dark room with an air temperature of 20–28°C.
4. The first signs of fermentation in the form of hissing and bubbling should appear the very next day. Several times a day, stir the wort with a clean wooden stick or your hands and place a cap of pulp on the bottom.
5. After 3-4 days, the wort must be filtered from the pulp, then the pulp must be squeezed out and removed. Pour the renewed wort into a bottle for fermentation. Its size should be one third larger than the volume of the wort. Add another 1 kg of sugar to the wort, stir until dissolved.
6. We create optimal conditions for active fermentation. We place the bottle of future cherry wine under a water seal or an alternative rubber glove. Return the wort to a dark, warm room.
7. After 5 days, add another portion of sugar to the fermenting wort - 500 grams. To do this, pour part of the wort, dissolve sugar in it and return it back. After 5-7 days, repeat the procedure again with the remaining sugar.
8. Depending on the activity of the yeast and the sweetness of the cherries, fermentation can last from 1 to 2 months. We determine readiness by the deflation of the glove, the color of the surface, the absence of bubbles, hissing and carbonic odor, and the release of sediment. Carefully drain the finished cherry mash from the sediment.
9. After a trial tasting, the mash can be sweetened and strengthened. Adding 5-10% strong alcohol, for example vodka, which will prevent possible souring.
10. To fully develop the taste, cherry wine should be kept in tightly sealed bottles for six months to a year. Bottles are filled with a cap to reduce contact with air. As the sediment settles out, strain the wine.

Fortified cherry wine

List of ingredients:

• cherry - 10 liters;
• sugar - 2 kg;
• water - 2 liters;
• alcohol - 500 ml;
• wine yeast.

Cooking method

The general algorithm for making fortified wine is practically no different from classical technology. Therefore, you can take a simple recipe for classic wine as a basis. True, some minor adjustments need to be made.

In step 5, after squeezing the pulp, we do not add the remaining sugar, but leave the wort to ferment in the juice for 10 days. After this time, you need to add alcohol and a second kilogram of sugar and wait another 10 days.

After determining the readiness of the mash, drain it from the sediment, filter and pour into bottles or jars. Almost finished cherry wine should be given a couple more weeks to finally develop its taste.

Light table wine

Light semi-sweet wine implies low strength. Therefore, you don’t need to add additional yeast; “wild” yeast will be enough.

List of ingredients:

• granulated sugar - 1.52 kg;
• water - 2 liters;
• food grade citric acid - 5 grams.

Cooking method

The main rule when preparing cherries is the prohibition on washing the berries. This should not be done so as not to wash away the natural yeast. In all other respects, the steps for preparing wine correspond to the classic recipe. Fermentation may take a little longer. Therefore, it is important to monitor the condition of the mash so that it does not become moldy.

Dry cherry wine - cherry

Homemade dry cherry wine is surprisingly easy to prepare. You only need to use 2 products and a little patience.

List of ingredients:

• cherry berries - 10-liter bucket;
• granulated sugar - 4 kg.

Cooking method

1. Sort through the wine preparations and remove the seeds. There is no need to wash them - we need natural yeast again.
2. Cover the cherry mass, consisting of juice, pulp and peel, with sugar and leave to simmer in the sun. Since cherries need to be candied for at least 1-1.5 months, cover the top of the berries with gauze or a breathable cloth. If you don’t do this, the cherries will turn sour very quickly.
3. Now you can strain the wort and squeeze out the pulp. When you have cleared the wort, wait a week and strain again to remove any sediment.
4. For a more intense tart taste, let the wine ferment for another 1-2 weeks. Before bottling, taste the cherry wine and adjust the taste with a little water.

Cherry wine with pits

Cherry pits are left in the must during fermentation to give the wine an interesting almond aroma. Its saturation directly depends on the number of seeds. The only drawback is that the seeds contain hydrocyanic acid, which is harmful in high concentrations. If you have problems with the gastrointestinal tract, you should not abuse this wine.

List of ingredients:

• cherries with pits – 5 kg;
• granulated sugar – 1.5 kg;
• clean water – 5 liters.

Cooking method

1. Sort through the berries, but do not wash them. Grind them into porridge (with your hands or a sieve), without damaging the integrity of the seeds.
2. Add sugar to the cherries and stir. Pour in water and stir again. You need to stir with clean hands or a wooden spoon.
3. The wort can be tied with gauze and left to ferment for 1-1.5 weeks in a warm, dark place. It is better to shake the fermentation container for the first few days, then you can leave it alone.
4. Strain the juice from the pulp and seeds, pour into a clean bottle and install a water seal or rubber glove.
5. After sediment appears, remove the water seal, drain the mash from the sediment, and return it to a clean jar under the water seal. Throughout the fermentation period, this procedure must be repeated when sediment appears. The goal is to achieve a clean and clear drink.
6. After fermentation is complete, the wine is bottled into glass for storage. Young wine will still need 4-5 months to ripen. For storage, you need to choose a cool and not very bright room.

From frozen cherries

The desire to make cherry wine at home can come not only in summer, but also in winter. In the absence of fresh berries, we will make do with frozen ones. Their widespread availability and average cost make this simple recipe very attractive even for novice winemakers.

List of ingredients:

• frozen cherries - 5 kg;
• purified water - 3 liters;
• granulated sugar - 1.5 kg;
• raisins - 100 grams.

Cooking method

1. Defrost the berries naturally, in the refrigerator or at room temperature.
2. To prepare the wort, mash the berries, mix them with sugar, water and raisins. Transfer to a fermentation container.
3. The first stage of rapid fermentation lasts 1.5-2 weeks. After the bubbling and hissing subsides a little, pour the drink from the sediment into a new clean container. We install a water seal.
4. The second stage of quiet fermentation lasts 1-1.5 months. The finished mash can be considered new wine. As in previous recipes, drain it from the sediment and pack it into small bottles. The wine ripening process lasts from several months to six months.

How to make delicious cherry wine

1. Cherry wine is not suitable for recycling spoiled or lost berries. One such berry, like a fly in the ointment, can ruin the entire material.
2. Cherries are similar to many berries in that they quickly become filled with water and lose their sweetness. Pick cherries after several warm days. It will be juicy, sweet, aromatic and maybe even slightly dried.
3. Cherries go well with other berries. Raspberries and black currants make good company.
4. If fermentation is premature, you can add unwashed raisins to resume it.
5. To prevent the wine from turning sour during storage, you need to fill the bottle under the cork. The less contact of wine materials with air, the better.
6. Freshly picked cherries should be stored in the refrigerator, but no more than 3 days.

Attention, TODAY only!

The bright cherry taste cannot be confused with anything. It sweetly spreads around, leaving behind a viscous-spicy trail of magical scent. Cherry reveals itself beautifully not only in traditional recipes for its use, but also adds a summer note to tea mixtures, delights the taste buds in pickles for the winter and adds warmth in the cold season with the cherry aroma of homemade wine lying at the bottom of the glass. Moreover, homemade cherry wine is especially tasty.

So, how to make wine from cherries!?

What cherries can be used for home winemaking?

The quality of the raw materials affects the final result in the most direct way. Cherry wine at home is best prepared from berries similar to a variety of dark cherries called “Shokoladnitsa”. They have beautiful dark colored berries and produce fleshy fruits with excellent taste.

And the first step before making cherry wine at home is picking the berries. If cherries are pleased with their harvest in the garden, then you need to wait for a sunny day and pick the berries so that they are dry. You should remove the fruits carefully, do not crush them or throw them. Wash and dry cherries purchased at the market or in a store between two waffle towels. But after washing, the “wild” yeast is washed off the cherries, but this is a fixable issue. After the cherry has dried, remove one towel and leave the cherry with the window slightly open. The fruits should only be covered from insects; the yeast will find its way through the mosquito net.

You should leave the pits in the cherries

Take apart the berries; rotten and moldy ones are not suitable for us. It is also worth removing dried cherries. At this stage it is time to remove all the stalks. But the bones should be left. Firstly, you should not waste time on the painstaking process of removing them, and thereby a significant part of the juice will also be lost. Secondly, homemade cherry wine with pits has an excellent tannin (tart) flavor. They will eventually separate from the cherries themselves as they cook.

Homemade wine recipe

To start the process of making homemade cherry wine, you need to arm yourself with the necessary tools and materials:

• Cherry – 3 kg;
• Filtered water – 5 l;
• Granulated sugar – 2 kg;
• Stainless steel pan 10 liters;
• Latex gloves;
• Wooden spoon. Its length should reach the bottom of the pan.

Rinse the pan and lid with boiling water and wipe dry with a clean cloth. Pour dry cherries into a saucepan. Wear gloves and carefully mash all the fruits berry by berry. Since cherries have pits, the process of chopping the berries cannot be entrusted to ordinary kitchen household assistants. Mix everything with your hands. Now you should heat the water, namely 4 liters, and carefully pour it into the berry mass. Mix the bright red base with a spoon. Bring the remaining liter of water to a temperature of 32 C, add granulated sugar and stir thoroughly. Add dissolved sugar to the pan with the cherry solution. Mix everything again and cover the container first with a clean cloth and then with a lid. The fermentation process will go better if you place the container in a warm place (20 - 22 C).

After a day, it’s worth checking the cherry pulp. If the fermentation process has begun, the first bubbles will appear on the surface. From this moment on, the pulp should be stirred 2 – 3 times a day. This will take approximately 4 to 6 days. The foam will gradually begin to disappear, and this is a sign that it is time to leave the berries alone so that they can ferment quietly. A week will be enough. But still, during this time, the future wine must be visited. As soon as the foam has completely disappeared, this is a signal that the process has stopped and it’s time to get to work.

Since the top layer has fermented for now and tightly closed the access of air to the bottom layer, it is worth helping it. Using a large sieve or colander, remove the berries, squeeze lightly with your hands and leave the pan with the pulp to ferment further.

Then the berries have successfully sunk down, the remains of foam float on the surface, which means now everything is definitely ready for further advancement in the field of winemaking.

Getting rid of sediment

This is a very important and responsible moment. The sediment must be removed extremely carefully, preventing the cloudy liquid from getting into the container with wine.

There are several ways:

1. Using a ladle, skim off the clear liquid and pour it into another pan. Leave the sediment to stand again until transparent in both containers and gradually pour. Long and inconvenient, but a completely workable option.
2. A long transparent hose (1.8 - 2 meters) will serve well. Place the pan on a raised surface and lower the end of the hose, the main thing is not to touch the sediment. Place the other end into an empty container located below. Immediately you need to exhale and literally draw in air through the hose. Just be careful, mash will rush out right after the air.

After a week, strain through a thick cloth and leave for another day. During this time, the wine will settle and now pour off the sediment again. If the wine continues to ferment, then it should be left for a few more days and strained again.

Time to pour the wine into beautiful glass bottles. They must be sterilized first. Before serving, the wine must be aged for 1.5 - 2 months, or even longer. The taste will only get better.

Note:

It would be wasteful for gardeners to throw away all the leftover wine. The berries, the sediment, and even the seeds should be placed in a dark barrel, with weeds and yeast added. And after a week in the sun, an excellent wine drink for plants will ferment.

High degree cherry wine

Homemade table wine tastes great, but with a little more time you can create a truly divine drink.

Fortified cherry wine (homemade recipe).

Ingredients:

• Cherry – 10 kg;
• Pure filtered water – 5 l;
• Granulated sugar – 2.5 kg;
• Wine yeast – 480 ml;
• Fresh mint leaves.

Repeat the entire process of collecting and preparing cherries. Now mash the fruits with your hands and transfer them to a colander, hanging it over the pan. By actively mixing the berries you can get a sufficient amount of juice. Add sugar to the juice, place the pan on low heat and stir constantly until the sugar is completely dissolved. If the mixture is too dry, add a little water. First add water to the resulting hot syrup, then berries from a colander and mix everything thoroughly. Mash a handful of mint leaves with your hands and throw them into the wort, adding wine yeast there too. By the way, the presence of cherry pits in the wort will give the drink an excellent taste of Amaretto liqueur.

As a rule, the process of fermentation and filtration is similar to that described above, only due to the addition of yeast it is more active. Therefore, it is worth looking into the pan more often.

And it happens that there are no fresh cherries on hand and the yeast has disappeared somewhere. Then the situation will be saved by frozen cherries and vodka from which the tincture is made.

Recipe for “Strong tincture of frozen cherries.”

Ingredients:

• Good quality vodka – 100 ml;
• Water – 8 l;
• Frozen cherries – 3 kg;
• Granulated sugar - 1 kg.

Pour the berries into a saucepan without defrosting. Sprinkle granulated sugar on top. Now leave the fruits so that they completely saturate the sand with juice. A couple of hours in a warm place will be enough for this. After the sugar has almost dissolved, you should cook the syrup (as in the previous recipe). And after that you can add the remaining water. For about 3 weeks, the wine will ferment, and the accumulated gas will escape through the tube from the water seal. After fermentation is complete, the finished wine must be filtered and then mixed with vodka. The tincture should also be stored in glass bottles with an airtight lid.

By the way, it is better to freeze the glasses before serving this tincture.

But if you remove vodka from the recipe, you can make homemade wine from frozen cherries.

Cherry and raspberry tincture

A wonderful liqueur from garden berries, with cherries as a salt, prepared according to a fortified wine recipe. Even if the berries have been frozen since the summer, they are also useful for homemade liqueur. Only here is the wort according to the following recipe.

Recipe for wort for berry liqueur

Ingredients:

• Cherry – 2 kg;
• Black currant – 1 kg;
• Raspberries – 0.5 kg;
• Sugar - granulated - 3 kg;
• Clean water – 5 liters.

Mash the berries thoroughly and boil the syrup. Dilute with water and then use the “Fortified Cherry Wine” recipe. Of course, you can use vodka instead of yeast, but the taste is much better with a natural product.

But for red currant and cherry liqueur, you should take a little more sugar, about 0.6 kg, and berries in equal proportions.

Of course, in the summer, home cooking lovers prepare not only alcoholic drinks, but also compotes and preserves. But it’s such a shame when this or that culinary work goes sour. But for those who have already learned how to make wine, this is not scary. You can always turn home-canned products into wine:

Recipe for cherry wine from compote or jam

Ingredients:

• Cherry compote - 2 l;
• Granulated sugar – 0.55 kg;
• Dark grapes – 50 gr.

Homemade wine in this version is very tasty.

The fermented compote should be at room temperature, dissolve sugar in it and add unwashed grapes. Place the entire mixture in a three-liter jar. The first two ways to ferment compote are discussed above, but there is one more. Put a rubber glove on the jar. As soon as the rubber glove stands up on the jar, the process has begun; as soon as it falls off, the fermentation is over and the wine is almost ready. Now all that remains is to remove the glove and strain the liquid through cheesecloth. Leave the wine in a cool place to allow the sediment to settle.

If jam has fermented instead of compote, then add water to the required volume and you can safely use it instead of compote.

Exotic hello

A bold and tart version of the tincture with ginger and cinnamon.

The principle is the same, the ingredients are different:

• Cherries (fresh or frozen) – 3 kg;
• Ginger (root) – 0.2 kg;
• Zest of a whole lemon;
• Cinnamon – 0.02 kg;
• Granulated sugar – 2 kg;
• High-quality vodka – 2 l;
• Purified water – 5 liters.

Mash the berries. Peel the ginger and grate it. Mix sugar with cinnamon and ginger. Add berries. After 3.5 hours, when the berries are saturated with sugar, you need to add a little warm water and zest and cook the syrup. Further everything according to the scheme.

Making homemade cherry wine is a fun experience. There are many options for making cherry drinks. At home, the recipe for such wine is always unique. You just have to show your imagination and the holidays in the house will turn into fun tastings, and guests will praise the master of the wine blend.

Note

If there are no signs of fermentation, you should pay attention to the following points and work through the recipes again:

• It is possible that the product requires several additional days to begin fermentation;
• The temperature in the room where the wine ferments should be no lower than 20 C and no higher than 23 C;
• Sealing. A poorly placed lid or a crack in the water seal.
• If you have difficulties with filtration, you can dilute thick wine with water. But not much, 10% of the total volume.
• Too sweet a wine or, on the contrary, a very sour wine indicates an incorrect calculation of sugar. Next time I'll need to change the recipe a little.
• The development of moldy crops indicates non-compliance with sanitary and hygienic procedures.

The benefits of a natural product

Homemade cherry wine is definitely healthy. The content of useful substances in such a product is huge, but do not forget that this is an alcoholic drink and should be consumed in moderation.

A simple recipe for cherry wine at home

Everyone knows that wine is the oldest of the alcoholic drinks invented by humanity at the dawn of its existence. But, contrary to the name, of course, it is prepared not only from grapes. And in some eastern and even European countries, wine made from cherries with pits is even considered something of a national symbol, and the technological methods for its preparation are passed down from grandfather to father, from father to son, by inheritance. In addition, a good glass of high-quality berry drink is both an integral part of a dinner party and an addition to a business meeting or a warm feast with friends and co-workers. Why not use a good recipe?

Cherries are no worse than grapes!

Such a drink, prepared with your own hands in the kitchen, can become the real pride of the owner of the house. And making homemade wine from cherries with pits is a real hobby, for example, for an experienced gardener or a novice distiller. It’s not a sin to pamper your friends and family with a bottle of natural wine. After all, its creation, let’s not be afraid of this word, requires skills and certain efforts. But those who can properly manage their reserves of patience may want to try making it themselves using the recipes given below. And believe me: your resource will not be wasted. After all, simple wine with seeds, although perhaps inferior to some types of grape drink, is quite confidently superior to other fruit and berry wines. This is a tasty and aromatic, healthy and rich in microelements and vitamins alcohol. After all, it is done with seeds from the heart, with the addition of pulp, seeds, water and sugar. In turn, I would like to offer several simple and proven recipes for this drink: fortified, table semi-sweet, liqueur. Well, are you ready to try cooking?

The first step on which a lot depends

Homemade with seeds is made from pure, non-hybrid varieties. The berries, of course, must be chosen fresh, ripe, juicy, according to the color scheme - preferably dark-colored. It is better to immediately discard spoiled fruits with brownish spots and dots at the sorting step. We should not forget about this fact: a harvest that was stored in the refrigerator for more than three days after the end of harvest is considered not entirely suitable for making proper homemade wine. The best option is your own cherry orchard and the harvest you have just harvested with your own hands. To get excellent homemade wine from cherries with pits, regardless of the differing nuances of recipes, it is worth taking the first step for its production: careful selection of raw materials.

Berries are important!

The berries must be sorted and the seeds must not be removed. In our recipes, this is exactly what we need to do: in order to obtain an almond flavor, which, undoubtedly, will be an audible note in this wine when you use whole berries. Then the fruits (in some recipes, by the way, the cherries are not washed at all) must be kneaded and filled with purified, prepared water (it’s best if you buy it in a store). After a day, the entire mass must be thoroughly squeezed out. The resulting wort will become the basis if you decide to make wine from cherries with pits.

The following advice will help you in making the drink: if the wort has stood for a couple of days, and the fermentation processes have not yet begun or are extremely weak, you need to add a handful of unwashed natural raisins to the liquid (wine yeast lives there). At the final stage of winemaking, you will strain it out along with the rest of the unnecessary sediment. However, now the fermentation of wine will begin to occur very actively, and all your efforts (products, by the way, too) will not be in vain, and the future drink will not suffer from this either, on the contrary, it will benefit.

Calculation of the final product

If you are planning to create wine from cherries with pits, then calculating how much of the final product you will earn in the final is not so difficult. The finished wine will have somewhere a little more than half of the initial volume of the entire mass (that is, berries, plus sugar, plus water). For example, from ten liters of raw materials you can get about six liters of the purest and most delicious wine. Naturally, with a general increase in the volume of ingredients, the final yield of the drink will also increase.

Assorted - it's possible!

It may happen that you want to make not pure wine from cherries with pits, but some kind of assortment, where the base is this berry. Don't be afraid of this experiment. You can add currants, plums, and raspberries to the cherries. This procedure will not spoil the precious product, but will only give it a piquant twist. The main thing is that cherries make up at least 50% of the total fruit mass.

A little about dishes

For winemaking, you will have to use a full arsenal of vessels and various containers: a barrel for fermentation or a food container, several ordinary 3-liter jars, narrow bottles 0.5-0.75 for the finished product, a watering can, a ladle and similar accessories. Acceptable materials are glass or stainless steel, metal with enamel, food-grade plastic. We do not recommend that wine lovers use a wooden barrel to make a drink in the kitchen. This container will greatly complicate the whole process. Don’t forget about lids with a shutter, and gauze bandages, and a culinary strainer, and other necessary equipment!

Cherry wine with pits. Step by step recipe

It should be noted that the drink has a spicy almond flavor, slightly reminiscent of the famous Amaretto. The wine has a beautiful rich ruby ​​hue, an extraordinary aroma with tart notes of spices. We will need: a bucket of cherries with pits, two buckets of purified water, 7 kilograms of granulated sugar.

To make the wine aromatic and pleasant, we choose ripe, not overripe, sweet and sour berries. As we have already said, there is no need to wash it so as not to remove bacteria from its surface that improve fermentation. We also do not remove the pit. We take spring or artesian water, warming it to room temperature. As a result of these ingredients we should get more than 20 liters of excellent table wine (semi-sweet).

Preparing the wort

We will use a plastic drinking water barrel with a lid as a container. The mass of the wort should occupy three quarters of its total. The cherries must first be crushed in a container convenient for these needs. Then put the berries with the pit into a barrel, pour water into it, add sugar, mix everything thoroughly, close the lid loosely and set aside in a warm and dark place for fermentation.

Fermentation

This process can last differently, depending on conditions and variety - 15-20 days. At this stage, the foam actively passes through, and the cherry fruits rise to the top. The optimal temperature is up to 25 degrees, not lower than 20. To reduce the temperature of the fermenting wort, you need to crush a small piece of ice. And if you need an increase, heat a little of the contents of the container, not to a boil, but so that it is hot, and pour it back. From the second day the wort is stirred at least twice - this continues throughout the first week.

Quiet fermentation, sediment removal

We cover the container with the fermenting mixture loosely with a lid and place it in the dark and cool (a cellar, where the temperature is about ten degrees, is good for these purposes). There the drink should stand for 10 days or 2 weeks. After settling the dense 2-centimeter sediments, we perform a transfer, straining the wine using a hose from container to container (some people prefer to do several transfers). We repeat the procedure until the fermentation process is complete (we check by placing the auricle to the bottle: there should be no hissing in the complete absence of bubbles). The taste of the drink at this time is without excessive sweetness, not alcohol waves are felt in the aroma, but the smell of good cherries with pits completes the next steps.

Wine maturation, bottling

We pack almost ready-made young wine into bottles using a familiar hose, then seal it. Now the drink needs to be kept in a dark place, then it will be as transparent as possible, different in color and aroma.

Cherry wine with pits, with glove

Our people are cunning when it comes to inventions! Here is another fairly common, fairly affordable recipe for cherry wine with pits. Prepared from cherries at home, this alcohol will have a tart and spicy taste. So, a simple recipe for cherry wine with pits - for your close attention!

Ingredients: cherries with pits - 10 kg, granulated sugar - 3 kg, prepared water - 10 liters.

1. We prepare carefully selected cherries. Knead, sprinkle sugar, fill with purified water and squeeze lightly.
2. We place the resulting mass in jars of three liters each. Glassware should be two-thirds full.
3. We put a rubber glove on each jar (available at a pharmacy or hardware store). After a few days, the wort begins to ferment; this process can last about 30 days, but no more.
4. At this time, the glove on the can rises and straightens, as if giving us a greeting. When the air comes out of the gloves and the bubbles disappear in the containers, this means that the drink is ready for consumption. Pour into beautiful bottles and seal. To keep it longer, add (but not necessarily) a little vodka with a strength of 40 degrees (fix it).

Fortified

Cherry wine with pits and vodka for those who like it “hot”! We offer a simple recipe for a homemade drink. Soft, pleasant to the taste, with subtle aromas of fresh berries, ripe cherries with pits - this is its character! And what’s surprising: wine can even be made from frozen cherries.

Ingredients: 3 kg of cherries in a bag from the freezer, 8 liters of purified water, half a kilo of sugar, half a glass of vodka. It is better to take good vodka, without additives and essences - pure (or diluted alcohol). How to make wine from cherries with pits according to this recipe?

Now you know, with bones. As you can see, there are various interesting ways to prepare this wonderful, healthy cherry alcoholic drink: simpler and more complex, more traditional and according to individual recipes. At least, from cherries you can make, if desired and the appropriate skills, table, semi-sweet, vodka-fortified wine, as well as liqueurs and excellent liqueurs. However, preparing the latter is a topic for a completely different conversation. Bon appetit!

Cherry is a widespread berry that is often used in winemaking. Fans of alcoholic wine drinks made from cherries know that no special additives are required to make wine from such berries. And if you have several fruit-bearing cherry trees, then the cost of preparing the drink will be minimal. There are many recipes that clearly answer the question of how to make wine from cherries.

Join the discussion

Which cherries are best for wine?

To make good cherry wine, it is recommended to use only simple varieties of berries. Hybrid varieties are of little use for these purposes. The base must be made from ripe berries. Overripe fruits, as well as berries spoiled by diseases, will only spoil the taste of the drink.

Try to pick cherries in dry weather, just before making wine. If the berries were picked in advance, the refrigerator will help keep them fresh. It should be remembered that the berries are suitable for winemaking within three days. To prevent the drink from being tasteless, add a little more sour berries.

Necessary containers for cherry wine

In the process of making an alcoholic drink from cherries, you will definitely need one capacious vessel and several smaller vessels. As a spacious container, you can use a bucket, barrel or large bottle. The fermentation process will take place in this vessel. Smaller containers are needed to store the finished product. For these purposes, three-liter jars, for example, are suitable.

During the fermentation of wine, a large amount of foam will form from the cherries. Therefore, select dishes of such a volume that the volume of the wort is no more than 2/3 of the total volume of the vessel. All containers should have darkened walls, as the wine can deteriorate from exposure to sunlight. If only transparent containers are available, they can be darkened with fabric or newspapers. Such measures will help provide protection from temperature extremes.

How to make homemade wine from cherries with or without pits - a simple recipe with a glove

Cherries, after grapes, are considered the best raw material for wine. The classic cherry wine recipe allows you to make a drink that will have a pleasant and bright taste. Features of cherry berries such as increased acidity and the presence of tannins will make the drink tart and resistant to souring.

List of ingredients for cherry wine

• 10 l. cherry fruits;
• 10 l. water;
• 3 kg sugar.

Making cherry wine according to a classic recipe

To protect against souring during long-term storage, it is recommended to add 0.5 liters to the wine. vodka. This will slightly increase the strength and protect it from souring. The total time for preparing cherry wine according to a simple recipe is 3-4 weeks.

Recipe for cherry table wine at home - recipe without yeast

The recipe for making table wine at home is distinguished by the simplicity and availability of ingredients, as well as the excellent taste of the finished product.

List of ingredients for cherry wine without yeast

• 4 l. purified water;
• 3 kg. cherry fruits;
• 1.5 kg. Sahara;
• 2 medium sized lemons.

Making cherry wine at home without yeast

Table cherry wine should be stored in a cool room, protected from the sun, for no more than a year.

How to make homemade wine from frozen cherries - recipe with vodka

Wine made from frozen cherries is characterized by increased strength, due to the fact that it is prepared with the addition of vodka. The strength of the drink will be hidden behind the sweet aroma of cherry.

List of ingredients for homemade cherry wine

• 0.1 l of high quality vodka;
• 8 liters of purified water;
• 3 kg of frozen cherries;
• 0.5 kg sugar.

Making wine from frozen cherries step by step

After pouring into containers for storage and cooling in the refrigerator, homemade cherry wine can be consumed

Cherry wine at home, video recipe without gloves

Cherry fruits contain a whole range of useful substances and vitamins. During the preparation of an alcoholic drink, all beneficial substances are preserved. This is why homemade wine is considered so healthy. This video recipe will help you learn how to make homemade wine from cherries.

Why doesn't cherry wine ferment?

In the process of making homemade cherry wine, there may be a lack of fermentation. This could be due to several events:

• Too little time has passed. The fermentation process begins several days after installing the water seal on the vessel. If after 3 days the fermentation process is not observed, leave the bottle for a few more days and observe it.
• The room temperature is too low or too high. Microorganisms, due to which the fermentation process occurs, carry out their life activities at 10-30 degrees. If the temperature is too low, microorganisms hibernate; at higher temperatures they die.
• Insufficient sealing. If there is an air leak, cherry wine may ferment slowly or not ferment at all. In this case, the wine may turn sour. For better sealing, you can lubricate the joint boundary with dough.

Lack or excess of sugar. Sugar is food for yeast. For their normal functioning, it is necessary to maintain the sugar concentration at 15-20%. If the wort is too sweet, you need to add water. If there is a lack of sweetness, sugar is added at the rate of 50 grams per liter.