LovesTheTeam.com

Which varieties of cherries can be used in winemaking

Any variety of cherries can be used in the homewinemaking. However, it is preferable to stop attention on dark berries that have an acid-sweet or sour taste. They include the following varieties: "Shpanka", "Novodvorskaya", "Lotovaya", "Vladimirovskaya", and "Shubinskaya". Cherry wine, made from sweet varieties, does not have a sufficiently pronounced taste. To choose for home wine, whole mature berries follow, without external damages and rot. On the surface of cherries are natural wine yeast, which is almost completely washed away with water. Therefore, many experienced winemakers do not subject the cherry to washing. In addition, depending on the taste, the question is solved: to remove or not to pits? It is thanks to the bones that the wine from cherries acquires a characteristic bitter taste, similar to the taste of almonds.

How to make cherry wine: a classic recipe

First of all, it is necessary to prepare the must. Unwashed cherries with bones must be crushed in a deep container. You can just squeeze them with your hands, squeezing the juice. The resulting mass, which is a mixture of pulp, bones and juice, is called pulp. It is diluted in equal proportions with water and added with granulated sugar. For 1 kilogram of pulp, you need about 700 grams of sugar. If the cherries have been washed, it is advisable to add a teaspoon of table yeast to every 15 liters of diluted water with a pulp. Mix the container tightly and remove it into a cool, unlit place. After 1-2 days the wort will start to wander. Every 2 to 3 days, the must must be mixed. This must be done quickly, so that the mass is not saturated with oxygen. A week after starting fermentation, the container is left alone for 5 days. During this time, the pulp should rise to the surface and it will be easily removed by a sieve. The sack is left for secondary fermentation in a closed container for another 5-8 days. The fermentation process can be considered complete if there is no foam on the surface of the juice. Using a hose, one end of which is lowered to the bottom of the container, the fermented juice is poured into another container. In her, cherry wine will reap for 10-15 days. It is desirable to place the container in a cool place. At the end of this period, the ready-made wine from the cherries is poured into a glass container. The young wine will be ready for use in 50-60 days from the moment of preparation of the pulp. To wine has a more pronounced taste and strength, it is necessary to withstand it for another 4-5 months.