Cherry wine to the taste practically doesn't concede to grape. The domestic wine made from cherry will become excellent addition to a holiday table. It is distinguished by a refined bouquet and a delicate taste with small slightly bitter taste.
What grades of cherries can be used in winemaking
Any grade of cherries can be used in house winemaking. However it is more preferable to stop attention on the dark berries having sweet-sour or sour taste. Carry the following grades to them: Shpanka, Novodvorskaya, "Lot", Vladimirovskaya and also Shubinskaya. The cherry wine made from sweet grades doesn't possess rather brisk taste.
It is necessary to select for domestic wine the whole mature berries, without external damages and decay. On a surface of cherries there is natural wine yeast which almost completely washes off. Therefore many experienced wine makers don't subject some cherry to washing.
Besides, depending on taste, the issue is resolved: delete or not stones? Exactly thanks to stones cherries wine gains the characteristic slightly bitter taste similar to taste of almonds.
How to make cherry wine: classical recipe
First of all, it is necessary to prepare a mash. Dirty cherries with stones need to be crushed in deep capacity. It is possible just to wring out them hands, squeezing out juice. The received weight representing mix of pulp, stones and juice is called alburnum. It in equal proportions is diluted with water and add granulated sugar. On 1 kilogram of alburnum about 700 grams of sugar are necessary. If cherries subjected to washing, it is desirable to add to alburnum a teaspoon of table yeast on each 15 liters of the alburnum diluted with water. Capacity needs to be closed and removed densely to the cool dark place. 1-2 days later the mash will begin to wander. Each 2-3 days a mash need to be mixed. It is necessary to do it quickly that weight wasn't saturated with oxygen. In a week after the beginning of fermentation capacity leave alone for 5 days. During this time alburnum has to rise to the surface and it will be easy to be removed a sieve. Juice is left for afterfermentation in the closed capacity for 5-8 days. Process of fermentation can be considered finished if on the surface of juice there is no foam. By means of a hose which one end is lowered on a capacity bottom the rewandering juice is poured in other capacity. In it cherry wine will also dobrazhivat 10-15 days. It is desirable to place capacity in the cool place. Upon termination of this term ready cherries wine is poured in a glass container. The young wine will be completely ready-to-serve in 50-60 days from the moment of preparation of alburnum. That wine developed more brisk taste and fortress, it is necessary to mature it 4-5 more months.