Homemade Cherry Wine

Description

I don't know why, but lately home winemakers have started popping up everywhere. Many of my acquaintances suddenly began making wine and other alcoholic beverages at their dachas or even at home. I decided to give it a try too. The result was a very interesting wine—light and fresh. I highly recommend it. It's ready to serve.

Instructions

1. 1

   Step 1

   1. Sort the berries, remove the stems and pits. Washing is not necessary.

2. 2

   Step 2

   2. Heat the water to a temperature of +28 degrees, add 500 grams of sugar, and pour this mixture over the berries. Stir, cover the container opening with gauze. Let it stand for 3-4 days at +25 degrees in a dark place.

3. 3

   Step 3

   3. After about a day, signs of fermentation should appear: the must will start to foam, a specific smell will emerge, etc. From now on, the mixture needs to be stirred three times a day.

4. 4

   Step 4

   4. After two days, strain the mixture, add the remaining sugar, and stir until dissolved. Pour into a container, ensuring the liquid occupies no more than 75% of the space. Now install the airlock.

5. 5

   Step 5

   5. Now let it steep in a warm place for another 4 days. After that, add about 250 g more sugar and let it continue steeping. Four days later, add the remaining sugar and let it stand further.

6. 6

   Step 6

   6. When the drink stops fermenting, siphon the liquid into bottles, seal them, and let the wine mature for 6-12 months in a dark and cool place.

7. 7

   Step 7

   7. As a result, we get a light, delicious, and delicate wine!