Cherry wine can be made from any variety of this berry (white, pink, yellow or black). Such a drink has a special aroma, however, due to the low acid content (approximately 0.4-0.45%) and the absence of tannins in the fresh product, it almost always turns out to be fresh and unstable. In this regard, it is only made by those who value the qualities presented in wine.
How to make sweet cherry wine
Essential Ingredients:
- citric acid - half a dessert spoon;
- ripe cherries of any grade - 1 kg;
- chilled boiled water - at the rate of 350 ml per 1 liter of wort;
- granulated sugar - from 0.9 to 1.9 kg (optional).
Cooking process:
Cherry wine is made in exactly the same way as a similar cherry drink. However, it is advisable to add a little citric acid to such a berry . Thus, 1 kg of sweet cherry should be washed, squeeze out all the seeds from the berries, and then grind the pulp and squeeze it with gauze. Next, sugar, chilled boiling water and citric acid are required to be added to the juice. The prepared wort must be poured into glass jars or large bottles and left to ferment for 27-30 days. After the drilling process stops, the sweet cherry wine must be kept for about 5 days, and then gently pour into a clean container, leaving a residue at the bottom. It is recommended to close the filled bottles with a stopper and put in a cool room (6-8 degrees) for another 2 months.
Cherry filling is no less fragrant than wine. In addition, such a concentrated alcoholic beverage is prepared much faster and easier.
Essential Ingredients:
- granulated sugar - 500 g;
- black ripe sweet cherries - 1 kg;
- 40% vodka - 1 liter;
- drinking water - 0.5 l.
Cooking process
Ripe sweet cherries should be cleaned, rinsed, pitted and poured into a bottle. In a separate container, you need to mix vodka with drinking water, and then pour the resulting liquid into fresh berries, cork them well and put them in a warm, dark place for 11 days. After this, it is recommended to strain through gauze into another clean bottle. Also, pour sugar into the bottle and shake well. The dishes should be covered with gauze, put in a darkened warm place for exactly 1 week. After 7 days, the liquid must be filtered and allowed to infuse in the refrigerator for 24 hours.
Cherry moonshine
From the berries, remove all available bones, and knead the flesh, put in a jar, cover with a lid and put in a moderately warm place. For 2 days, the cherry needs to be mixed periodically. It is not recommended to throw away seeds from berries, as they give moonshine an almond flavor. It is desirable to separate them separately in a mortar. At the end of drilling, the pulp must be mixed with seeds, and then distilled.
If you have previously dried cherries, then you can also make a strong alcoholic drink from it. For this, berries must be separated from the seeds by soaking them in boiling water. If you want to make moonshine more fragrant, then it is better to mash cherries in a mortar. After this, you must repeat the same process as described above.