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Winemaking
Cherry wine is the most traditional wine among all homemade beverages. These wines reach up to 16% alcohol and delight with their bold flavors. Cherries pair perfectly with blueberries, blackberries, and blackcurrants. Discover a recipe for a strong, semi-sweet wine that you can make step by step in the comfort of your home.
Cherry wine recipe
Preparation:
Prepare a sugar syrup (from 2.5 L of warm water and 2 kg of sugar) and set it aside to cool. Wash the cherries thoroughly and pit them. Place the prepared fruit in a fermentation vessel fitted with an airlock and add the previously prepared sugar syrup. Add Pectoenzyme, half the portion of yeast nutrient, and the wine yeast. Leave everything to ferment on the pulp for 2 weeks. After this time, press the cherries – a fruit press or a strong hand will come in handy. After pressing the young wine, transfer it to a demijohn, add another portion of nutrient, and leave it for another week. After a week, add the last portion of sugar syrup (from 1 L of water and 1 kg of sugar). Leave for another 4 weeks – after this time, sediment will collect at the bottom of the demijohn. Rack the wine, remove the sediment, place the wine back in the demijohn, and leave it to continue fermenting and to clear. This is also a good moment for any flavor adjustment (back-sweetening or acidifying).
