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Winemaking
Cherries are great for eating fresh, but also an excellent base for many tasty homemade preserves. A perfect idea is to use cherries for wine. You can make both light and fuller cherry wines. These wines clear well. After just one year of aging, you will obtain a very good wine that all tasters will certainly appreciate, giving you reason to be proud.
Cherry wine recipe
Preparation:
Place the washed and pitted cherries in a fermentation container and lightly crush them. Pour 0.7-1 L of hot water over the fruit; once cooled, add pectolytic enzyme. Leave the whole batch covered for 24 hours.
After this time, press the juice from the fruit, place it in a fermentation jar and add the first portion of nutrient, Kwasomix, the selected wine yeast, and a portion of sugar syrup (0.6 kg sugar + 1 L water).
Add the next portion of syrup (0.3 kg sugar + 0.3 L water) after 5 days of fermentation.
After 5 weeks, rack the wine off the sediment. Before starting secondary fermentation, you can gently sweeten the must to taste. Once fermentation has ceased and the wine has cleared, you can proceed to bottle it.
