It is far more pleasant to treat friends with alcohol of own production, than store products. Domestic wines, liqueurs and fruit liqueurs differ in a peculiar taste, color and consistence, besides, quality of such drinks 10 times more.
Recipe No. 1
The real cherry fruit liqueur in house conditions is cooked in a wooden keg, about, three buckets in size. Capacity has to be clean, with densely adjusted levels and fettered by iron hoops.
On such container 2 buckets of cherry with stones which is previously peeled from fruit stems and leaves will be required (but don't wash!). Fruits fill up so that to edge there were no more than 5 cm then slowly fill in them with one bucket of natural honey, to the last layer.
The keg is very densely corked – the cover is bound a rope, passing it through all capacity several times. If in a cover there is an opening with a stopper, then she is also strong tied. At an opportunity, the tub can even be pitched.
Mature cherry fruit liqueur in a cellar or the basement three months. In days of old capacity was even buried in sand or to the earth for the term of fermentation.
Later the put time, a product filter through the dense cotton fabric put several times and then bottle which very densely close. The fruit liqueur made according to this old recipe is stored several years.
Recipe No. 2
This way of preparation differs from the first a little. Here the touched cherry is displayed on a baking tray, deepenings from fruit stems up (that juice didn't flow), and put in the oven warmed up to 70-80 degrees. When it a little is wrinkled (but won't dry!), it is taken out from the furnace, cooled and fill with it the capacity to which either the wooden keg, or glass a large bottle can serve. In process the container needs to be stirred up periodically that cherries laid down as it is possible more densely.
When the large bottle to the region is filled with fruits, to it fill in vodka or the diluted alcohol, cover a neck with a gauze or fabric and remove in a cellar.
There cherry fruit liqueur on alcohol infuses ten days then it is merged in a separate container, and berries in a large bottle fill in with vodka again. Now they are drawn 14 days in a cellar, merge again, and repeat process. Last time cherry is drawn within seven weeks and again decanted.
In one vessel mix everything that was merged for these three times, filter and put in fruit liqueur sugar – 200 g on 1 l. To Vishnevk spill on bottles which densely close.
Recipe No. 3
The easiest way of preparation of cherry fruit liqueur will demand 6.5 kg of cherry and 2.5 kg of sugar.
Fruits well wash out, squeeze out from them stones, pour in 10 liter large bottle and pour sugar. The neck of capacity is tied a gauze and put a cylinder in heat for 3-4 days. That cherry juice always covered fruits, the large bottle is periodically stirred up.
As soon as cherry begins to ferment, the neck of a glass container is exempted from a gauze and establish on it a water lock before completion of fermentation – for 30-35 days.
Cherry fruit liqueur is filtered through a funnel or a colander with cotton wool or a gauze then bottle and stoppered.