Homemade cherry wine - an alternative to a convenience product

For the preparation of house wine not only grapes are suitable. It can be made from such berries and fruits as plum, raspberry, currant, apricots, strawberries and gooseberries. Also, apples, pears, blackberries, blueberries, pomegranates and figs are suitable for this. Of these, both varietal and blended wines are prepared. Homemade cherry wine is also excellent . This dark red drink, which sometimes has a purple hue, is in no way inferior to grape wine.

After all, the cherry juice itself is very thick. It has a lot of acid (up to 2.2%) and not much sugar (about 12.8%). Also in this juice there are tannins (0.1%), which give it a tart taste. Varieties of cherries are many, and they are all of varying degrees suitable for making wines. But dark grades are best for this. These are such as Lubskaya, Vladimirskaya, Shubinskaya, Shpanka, Novodvorskaya and others. Homemade wine from cherries of these varieties turns out thick, fragrant and rather persistent. A more sweet pink varieties are more used to blend the juice of dark cherries.

In the winemaking of these fruits make light table wine. Also from them come out good strong wines. And from such a variety as Vladimirskaya comes out an excellent liquor wine. In general, cherry juice is easily and quickly eliminated, lightening at the same time in itself. And this is its main advantage.

But in order to fully use all the advantages of these fruits, you need to know a few basic rules:

1) Cherries for processing need to be collected completely ripe, but not in time to have a chance to over-bust and even less to bend. And after they were torn from the tree, these fruits remain fit for processing no more than three days.

2) The bones of cherries should be removed before starting to grind them. If this is not done, the homemade cherry wine will have a bitter taste of almonds.

3) Squeeze of cherries must be pre-filled with water and let them brew for one day. This will greatly facilitate the process of squeezing the juice out of them and help extract more valuable substances that are contained in these fruits.

Well, and also, before you start to squeeze the juice, the fruits need to be washed, remove rotten berries and stems.

And the technology of cooking wine at home allows you to get a 14-15 degree drink. And to get this result, the acidity of cherry juice should be lowered by diluting it with water. It is also necessary to increase its sugar content, since the sugar in the cherries is not enough. But if you put too much sugar, then it will slow down the fermentation process and this will reduce the strength of the ready-made drink. Therefore, the optimal proportions of ingredients: cherry juice - 1 liter, water - 0.5 liters and sugar - 350 grams. This mixture is called sweet wort. And sugar for this wort can be used by anyone, except for refined sugar. In such sugar there is an ultramarine that delays the fermentation process.

After the wort is ready, you can already proceed to the next stage - fermentation. And in the question - how to make homemade wine from cherry, this process should be given maximum attention. To wort well wander, you need a pure culture of wine yeast. It can be purchased at wineries. And if this is difficult, then the fermentation process can be provided with the help of wild yeast. Some of them are on the surface of the fruit itself. You can also throw a handful of unwashed raisins into the must, which also contains wild yeast. Also for these purposes, bread yeast is suitable for an extreme case. You can not just use brewer's yeast. They do not withstand the increase in alcohol concentration. As a result, the fermentation process may end prematurely and the wort will turn sour or lose acidity.

After the must is cooked, a glass bottle is taken, in which the entire fermentation process will take place. The volume of this cylinder should be 1/3 more than the wort volume. The wort is poured into this container, and it is closed with a special lid, in which there is an air outlet. The balloon should be placed in a place that is protected from direct sunlight. And 2-3 days after the shutter is installed, active fermentation of the wort will begin. This process will last about 20 days. Then the house wine from cherry should still stand about two weeks. During this time it will lighten up - solid particles and yeast will precipitate. And all the sugar during the fermentation will turn into alcohol. And if you properly maintain the proportion of the wort, you will get a strong enough home wine, as which you will be completely confident.