In our country, cherry is available everywhere and therefore it is often used in house winemaking.
It is required to you
- Ripe berries of cherry - 3 kg
- Water - 4 liters
- Sugar - 1.5 kg
Instruction
1. Touch cherry and destem. Most accurately remove stones, trying not to spray juice. It has to remain in capacity together with pulp.
2. Heat water to 25-29 °C (it is impossible above, otherwise you will kill yeast) and fill in berries. Add half a kilo of sugar and carefully mix. Tie up a container neck gauze fabric and put to the dark warm place (18-27 °C).
3. After emergence of the first signs of fermentation (sour odor, foam and hissing) it is necessary to stir slowly several times a day, submerging at the same time alburnum (the parts of pulp and a thin skin which emerged on a surface)
4. Filter the turned-out juice. Carefully wring out cake and throw out. More it isn't useful.
5. Add to the turned-out sugar half a kilo liquid, well mix and pour in fermentative capacity. Leave 25% of volume free to make room for fermentation process.
6. Put on a hydrolock or a rubber glove a neck, previously having made an opening in a finger. Put capacity to the warm dark place with a temperature not lower than 18-25 degrees.
7. In 4-5 days add 250 more grams of sugar. For this purpose merge in other ware of 200 milliliters of juice, carefully stir in it sugar and merge the turned-out syrup back. In 4 days add the last portion of sugar according to the same scheme.
8. After drink was clarified, and the hydrolock doesn't start up bubbles any more, merge cherry wine through a tubule in capacity for storage so that there was no contact with oxygen.
9. Transfer a vessel to a cellar or other cool place and leave there for 8-12 months for the best maturing. The deposit will gradually collect therefore wine needs to be filtered with frequency in 15-20 days. Pour ready wine in bottles and densely to a zakuporta. Period of storage of such drink of 5-6 years.