Cherry wine differs in the astringent pleasant flavor with light slightly bitter taste sated with aroma of cherry and remarkable dark ruby color. Domestic cherry wine is more tasty and more useful store. Its preparation requires cherry and a lot of sugar – this berry differs in acid, and from its juice the strong wine won't turn out.
Preparation of a mash
To make domestic cherry wine, cherry has to be dead-ripe, almost overripe – dark red, soft, sweetish and sour. It is better not to take light grades or as a last resort to mix dark and light berries. Well wash out cherry and dry up it.
You don't store some berry in the fridge more than three days, otherwise wine will lose saturated taste.
Wet cherry in water. Remove all shanks and stones. For giving to drink of a peculiar flavor of almonds (a little bitterish, but poorly expressed and pleasant) leave a few stones. The turned-out raw materials need to be filled in with water and to leave for day: during this time dense berries will soften, and it will be simpler to squeeze out of them juice. Though according to some recipes it is necessary to squeeze out a mash at once, and others suggest to take at first cherry several hours in the cool place that it gave juice.
There is also one more way: warm up berries on a water bath at a small temperature about fifteen minutes. So cherry quickly will become soft and easily will give juice.
It is possible to crush berries for receiving a mash both hands, and special devices. Then add sugar to juice, proportions for different grades of cherries and different quality of wine differ. For preparation of light unsweetened wine about 100 grams of sugar are the share of liter of juice if you want to make a strong sweet wine, put time in two-three more. It is possible to dilute a mash with water and alcohol a little.
Wine fermentation
At cherry, as well as on grapes, there are fungi which force it to wander. But they aren't enough for preparation of good wine. It is desirable to use special wine yeast. Add them to a mash after an otzhimka. Pour the turned-out mix on clean large bottles and pull on them rubber gloves with small holes. It is necessary to store the begun to ferment wine in the cool place where beams of the sun don't get. If the glove was inflated, fermentation goes correctly. Don't open a bottle about a week. Later it is possible to pour wine to exempt it from a deposit. You watch a condition of a glove – if it begins to fall down before the term (there didn't pass 3-4 weeks yet), then to a podsypta in wine sugar. When through the put term the glove ceases to be inflated with air, wine is ready – fermentation ended. Pour it in other container by means of a hose that the deposit remained at the bottom. It is necessary to store cherry wine in the dark and cool place. It is desirable that it stood several weeks then it can be drunk. But than more drink is matured, especially it gets a rich bouquet of taste.