Cherry cider: a recipe at home
When it comes to cider, for some reason, many people immediately think of only an apple low-alcohol carbonated drink. Of course, apple cider is a classic. But what about cherry cider?
Believe me, even the most expensive brands cannot be compared to natural homemade cherry cider, where there is nothing superfluous except natural ingredients.
Also prepare the cider from: apples, of the pears
Tips before you start
The freshly picked cherries should lie down in a warm place for a few days to soften a little and release the juice better during cooking.
Cherries, like other fruits and berries, cannot be washed. The wild yeast on the surface of the berries is needed to "start" the fermentation process.
Be sure to remove tails, rotten and moldy fruits.
The amount of ingredients specified in the recipe varies only in proportion to each other.
Recipe for cherry cider
Ingredients
Ripe cherries - 4 kg
Water - 3 liters
Granulated sugar - 2 kg
The method of preparation
First, we need to mash the cherries well in a convenient container and then add water.
Cover the neck with gauze and leave for two days in a dark, warm place.
After two days, strain the cherry juice through cheesecloth and squeeze the pulp well.
Mix the resulting juice with granulated sugar. It is important that the crystals are completely dissolved.
Pour the liquid into a fermentation container (jars can be used) and leave for 4-6 days at room temperature in a room that is not exposed to sunlight.
As soon as the first signs of fermentation appear, strain the cherry cider through cheesecloth into a clean container and install a water seal. If you don't have one at hand, you can use a medical glove with a small hole in one of the fingers.
Transfer the container to a dark place for 1-1.5 months.
After fermentation is complete, bottle the cider.
To start the champagne process, keep the drink for 2-3 months in a cool place.
Once the cherry cider is clear, you can start tasting it.
Update: 01.04.2018
Category: Beer, Cider, Ale