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2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
A drink made from juicy summer berries will turn out to be rich and very aromatic.
What is needed
- 20-25 kg cherries (about three buckets);
- 2-3 liters of water;
- 2½ – 3 kg of sugar.
Homemade wine can be made from any variety of ripe cherries. If you want to make a small sample of the drink, reduce the amount of all ingredients proportionally.
How to make cherry wine
First, sort out the berries so that there are no spoiled ones. It is better to remove the stalks.
Rinse the cherries lightly with water to remove dust and dirt from the surface. Remove the bones by hand or using a special tool. If left unchecked, the drink will taste like a bitter almond.
Then put the berries in a bowl or enamel bucket, cover and leave for one and a half to two days. When the cherries ferment, mash them and strain through a fine sieve or cheesecloth folded in several layers. A hand press or juicer will help simplify this procedure.
Pour the juice into a bottle: a 20-liter bottle will need 14-15 liters of juice. Add 1½ kg of sugar and water for a total of no more than 18 liters. Space is required for foam and fermentation.
Install a water seal. It will block the access of oxygen to the bottle and ensure the outflow of carbon dioxide, which is released during fermentation. In addition, this design will protect the wine from dust and insects.
If you don't have such a device, assemble it yourself. To do this, make a small hole in the lid of the bottle or jar. Insert a long thin tube, for example from a dropper, into it, so that it does not touch the juice. Seal the hole. Dip the other end into a container of water.
If the wine container is small, up to three liters, you can use a regular glove with a small slot on one of the fingers. It will be difficult to fix it on larger dishes.
Place the wine in a dark and warm place.
After two weeks of active fermentation, add sugar. The amount depends on the cherry you are using. If it is sweet, 1 kg is enough, for sour - 1½ kg. Return the shutter to its place and leave the wine until fermentation is complete, about one and a half to two months.
When the sediment in the bottle is completely at the bottom, take a thin transparent hose with a diameter of about 5 mm. Dip one end of it into the wine. Press the other with your lips and draw in some air so that the wine falls into the tube. Direct the flow into a new vessel that is below the level of the large container.
Cap the bottled wine and store in a cool, dark place.
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