Cherry wine without yeast
Description
Most homebrew alcohol enthusiasts don't know that only fresh cherries, no more than two days after harvest, should be used to make ideal wine, as cherries tend to "drain out" over time. Wine made without yeast will have a pleasant aroma and won't be very strong; it's also known as "light" wine. Avoid using spoiled or unripe berries. The beverage is ready to serve.
Instructions
- 1
Step 1
1. Surprisingly, you should not wash the berries. Immediately transfer them to a bowl or container and mash them thoroughly.
- 2
Step 2
2. Add purified cold water and granulated sugar to the resulting wort. Mix everything with a wooden spoon. Pour the mixture into plastic bottles, tightly close them with lids, and leave in a cool place for 2-3 days.
- 3
Step 3
3. After the required time, I open the jars, stir the mixture, and tightly close them again. I repeat this procedure 2-3 times.
- 4
Step 4
4. I open the jar one last time and, without stirring, leave it for 5 days to allow the sediment to rise to the top. Then I carefully remove it with a skimmer or spoon.
- 5
Step 5
5. Pour the filtered juice (without sediment) into a glass jar. Seal it with an airlock and leave for 7-10 days.
- 6
Step 6
6. After the mixture stops foaming, I proceed to the liquid clarification process.
- 7
Step 7
7. Using a thin straw, I drain the juice into a clean glass jar (so that all the sediment remains at the bottom), and leave the almost finished wine for another 2 weeks.
- 8
Step 8
8. After the allotted time, I pour the wine into bottles, seal them with lids or corks, and store for no more than 12 months.