Home Meat Cherry liqueur at home on vodka. How to cook cherry tincture on vodka with stones? Other Cherry Recipes

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Cherry liqueur at home on vodka. How to cook cherry tincture on vodka with stones? Other Cherry Recipes

Cherry tincture is not only a pleasant alcoholic drink, but also a remedy for the treatment of certain diseases. Naturally, the drink is not the main drug, but to a greater extent refers to general strengthening and preventive measures. Tincture can be used to improve appetite, as an addition to tea for colds, viral infections. The solution is used in moderation and more often diluted.

Cherry tincture is most common as a dessert drink, during a feast or pleasant conversations. The taste can be sweet, which is more suitable for liqueurs, or moderate, which is typical for a classic cherry tincture.

A high-quality and tasty drink can only be prepared from the appropriate raw materials. Alcohol of dubious characteristics does not make a good tincture and it will only be possible to partially hide foreign odors. The situation is similar with berries, they must be ripe, but not spoiled, without rot and damage.

Regarding the cherry itself, there are disputes whether to remove or leave the seeds. It is believed that with prolonged contact with alcohol, the bones release substances that negatively affect the body. This happens with prolonged insistence, more than a month. Despite this, some drinkers deliberately leave the seeds so that the cherry tincture acquires a pleasant tart taste.

Vodka Cherry Tincture

The main components are ripe berries and high quality vodka, otherwise all efforts to make a tasty and safe drink may fail. There are many recipes for how cherry tincture is prepared using vodka, but from the common ones, there are several options:

fragrant. First you need to cook the berries, they must be ripe, without rot, damage. You can remove the pits, although for those who like astringency in the drink, this step can be skipped. If the bones are left, then you need to insist no more than six weeks, and then filter the solution so that some compounds do not react with alcohol and become poisonous. A jar of pure cherries is filled with good vodka, about a liter is needed, closed with a lid and put away in a dark place for 3 weeks. After the time has elapsed, the resulting solution is poured into another jar, and the berries are covered with a glass of sugar, left for another 3-4 days, then again filter the resulting syrup and add to the previously prepared cherry vodka. You can experiment with the amount of sugar, a lot depends on the taste, as well as the berries themselves
Classic vodka tincture. The drink is prepared from 1.5 kg of ripe cherries, 0.7 liters of vodka and ½ kg of sugar. All ingredients are immediately mixed in one container and cleaned in a dark, but not too cool place for 3-4 weeks. Then the whole solution is filtered and almost ready for use. In this case, it is advisable to remove the bones, as this will help to make the drink more saturated.

Similar recipes can be used if you plan to prepare a cherry tincture with alcohol. To do this, alcohol is diluted in such a ratio that an approximate strength of vodka is obtained, approximately 40-45%.

Cherry leaves will be a nice addition, which are actively used for infusion for medicinal purposes, as well as for conservation and giving alcoholic beverages a special touch of taste.

Cherry alcohol tincture

If alcohol or moonshine is taken as the basis, then it is important to choose or make a quality drink. If it is alcohol, then it must be exclusively food, from a trusted manufacturer, medical is also included in this category. As for moonshine, it is suitable for tincture only in case of additional purification, and it is better if it is chemical and mechanical. The ideal option is moonshine made using a distillation column or using a moonshine still with devices designed to trap impurities, fusel oils.

Regarding the proportions of each component, there are also different recipes from which you can choose the option you like or make additions and create your own signature cooking method. One of the options looks like this:

Cherry - 1 kg. It is better if the berries are pitted;
Alcohol or well-purified moonshine - 1 liter;
Water - 0.7 ml;
Sugar - 6 tablespoons.

The berries are kneaded, covered with sugar and left for several hours. After the fruits give juice, water, alcohol are added, everything is thoroughly mixed. The container must be removed in a dark place, the tincture will be ready in 3 weeks. It must be filtered, if necessary, can be diluted to the desired strength.

Some features of the preparation of cherry tincture

There are some secrets to making a tincture using cherries. At first glance, they seem insignificant, but to some extent they affect the taste, color and overall quality of home-brewed alcohol.

Some of the features include:

The berries must be ripe, it is better to choose dark varieties of cherries. If possible, preparations should be made from fresh raw materials, although frozen fruits are also suitable for liqueur;
It is recommended to "dry" the cherry a little, especially if it is frozen, it was collected on a rainy day. This will help get rid of excess moisture, make the drink more saturated in terms of taste and color;
There are recipes for tincture of cherry juice or jam, the main thing is to keep the proportions right;
If the berry is ripe, bulky and sweet, then you can do without sugar. For lovers of sugary sweet drinks, you can try to make a liqueur at home instead of tincture;
Be careful with bones. It is not recommended to leave them for a long time in an alcohol solution;
Leaves, stalks may also be useful. They not only contain many useful substances, but they give the drink a special astringency. There are special tinctures for alcohol and water, prepared exclusively from leaves and stalks. They help fight nervous tension, hypertension and some other diseases.

If it is possible to make cherry tincture on your own, then this must be done, just before that, choose the recipe you like. Compared to similar drinks industrial production, your tincture will seem very tasty. For those who are practically professionally engaged in the manufacture of a variety of alcohol at home, it will be interesting to enrich their collection with a cherry drink. You can insist not only on purified moonshine, alcohol or vodka, but also on cognac, which can also be driven out on your own, if you have the appropriate equipment, the correct recipe and technology are known.
Despite the pleasant aroma of cherries, which is difficult to confuse with other berries, the fruits can cause allergies, including in combination with alcohol. To abuse tinctures, as well as alcohol, is not worth it, which can negatively affect health.

Since ancient times, people have been making wine, tinctures and liqueurs from the harvest of cherries - drinks of various strengths. There are many recipes with a variety of ingredients, including very unusual ones. The use of proven technologies that comply with the rules and traditions of making liqueurs is also popular. The result is not only a drink for the holiday, but also the benefits contained in it.

General principles and technology

Cherry gives the liqueurs its impressive taste and aroma. This drink is quite simple to prepare, much easier than wine. Cherry liqueur almost always turns out if it is prepared correctly.

The crop must be ripe or overripe - it must be washed, dried.
Spoiled berries are excluded.
To get rid of possible worminess, the fruits are filled with water for 2-3 hours, after which the worms will float to the surface.
During aging, temperature and other conditions are important.

Preparation of fragrant cherry liqueur in classical case requires only three components: ripe cherries, vodka or alcohol, sugar.

V various recipes there are additional ingredients: spices, fruits and berries, leaves. You can also use frozen fruits.

How to make cherry liqueur?

The cooking method is as follows:

Cherry is covered with sugar, infused from a day to 3 days. Bones can be removed or left depending on the recipe.
Alcohol is added, cherries are mixed and infused from a month to three.
It remains to strain, pour into containers and cork.

This is a general technology that does not include the fermentation process. Glass jars or bottles are used as containers. The alcohol base can be different. Vodka is more often used, but cherries are perfectly infused with cognac. pure alcohol as a component, it is diluted to a strength of 45 or 50%. It is acceptable to use moonshine of good cleaning.

Cherry liqueur - a drink with an alcohol strength of up to 25 degrees, the basis of which is also brandy, gin, rum. In each case it turns out original recipe with a unique aroma and taste. Cherry is used in a festive feast, which women especially like. Apart from exquisite taste it contains very useful ingredients. The overripe berry has a dark, almost black color, giving the drink a particularly impressive color.

A bit of history

Pouring or tincture of cherries, prepared at home, has been made in Russia since about the 10th century. The first mention concerns Yerofei's vodka, a drink named after its creator, who made a potion based on strong alcohol and herbal supplements. Count A. Razumovsky was also engaged in liqueurs, making them different in color, taste and smell. Among them are cherries infused with alcohol and spices. The count was the first to use citrus additives - lemon zest, as well as other unexpected ingredients.

The history of the use of cherries in the production of alcohol with various strengths is quite ancient. There are many methods of preparation. For example, cherry was prepared in barrels filled with honey and aged for up to 3 months. Modern fragrant liqueur is made easier. Quality and characteristics can be adjusted: strength, color, sugar content.

Recipes

Homemade cherry liqueur is made by infusing the fruit with alcohol or vodka. It differs from tincture in preparation time - up to six months. As well as a high sugar content (up to 40%) and a lower strength (20%). Tinctures are prepared in just a month, sugar in them is about 3%, and the strength is up to 45% alcohol.
Recipes differ in the proportion of ingredients, the type of alcohol and the preliminary preparation of cherries: with or without pits. Dried fruits are sometimes used, adding aroma and noble flavor notes to the drink. How to make a pour? First, let's describe in more detail the classic recipe for vodka.

Classic vodka drink

1 kg of cherries.
From 300 to 400 g of granulated sugar.
1.5 liters of vodka.

Cherry liqueur prepared with vodka requires the following steps:

We sort and wash the fruits, we leave the bones.
We fill them with a jar (3 liters), pour vodka there.
Keep the jar in a dark place in a cool place for 2 weeks. From time to time we mix cherries on vodka.
Drain the liquid part without berries into another container. Fruits need to be covered with sugar, shake so that they mix.
We stand the mixture for 2 weeks in the same place with the same parameters, but with sugar. Shaking up the bank. By the way, this recipe can be made from frozen cherries.
The fruits gave juice, which, when sugar was dissolved in it, turned into syrup. We use a colander or gauze in several layers, wring out.
Mix vodka infusion and syrup, pour into bottles.
It would be nice to wait until 4 more weeks, but the drink is almost ready. It is best to leave it in a cool (cellar).

Recipe without vodka

Cherry pouring without vodka is made like wine, if you don’t want to spend strong alcohol. To fill a three-liter jar, you need the following composition:

2 kg cherries.
800 g sugar.
200 ml of water.

The berry is washed, the bones are removed or left. After that, layers of fruits and sugar are poured into a jar. Now add water, but leave in the jar up to 4 cm of space for fermentation, foam. Cherries need to be crushed with a wooden rolling pin. This is not necessary if you pre-pierce each fruit.

The jar is covered with a water seal and placed in a warm place for fermentation. A popular method is to use a medical rubber glove. You need to pull it on a jar, bandage it and make a puncture in one finger. First, the glove will inflate due to fermentation, and then fall off, indicating the end of the process. However, a water seal is more reliable than a glove.

In the final stages, we filter the drink through gauze in several layers, squeeze. Filter again after 2 or 3 days. Pour into bottles and send for storage in a cold place (cellar, refrigerator). Cherry can be stored there for up to 3 years.

on alcohol

Spicy liquor from cherries to alcohol is made with the following composition:

Cherry - from 2/3 to 3/5 of a 3-liter jar.
Sugar - 400 g.
Strong alcohol (50%) - 1.2 liters.
Cloves - up to 10 buds, to taste.
Cinnamon - 1/2 stick.

Pour cherries into a jar (more than half), while making layers with sugar. The throat should be closed with a cloth (cotton), putting the container in a warm place for a week. After the appearance of fermentation, add alcohol and spices up to the throat. We insist 2 weeks, filter, squeeze. It remains to bottle and let the liqueur ripen for another month.

Polish strong cherry liqueur

One and a half kilograms of cherries need a kilogram of sugar and half a liter of vodka and alcohol. Pour the prepared pitted fruits into a jar with layers of sugar. A handful of bones are also added there. The jar is closed with gauze, tied. The berries will give juice in a few days. Then you need to strain it and boil it. Let cool, mix with alcohol. At the same time, fill the cherries with vodka and keep in the dark, cool for 2 weeks. Then we filter, combine the two liquids and bottle. Additionally, you need to withstand 1 month or more.

Spicy liqueur

The use of liqueur according to this recipe improves digestion. But more than one serving before meals is not recommended to avoid the opposite effect. The amount and composition of spices can be included almost arbitrarily.

Cherry - 2, 3 kg.
Sugar - 600 g.
Vodka.
Vanilla, cinnamon and cardamom - 5 g each.
5 carnations.

We put the cherry in the bottle, sprinkling with sugar and spices. Although cinnamon and vanilla can be used not in ground form, but whole, in the form of sticks.
Add enough vodka to cover the berries.
We close the lid and stand for six months (until Christmas).

Homemade liquor "Ruby"

This drink is prepared from fresh fruits on vodka with a significant amount of sugar.

Cherry;
vodka;
1/2 kg of sugar.

The preparation steps are as follows:

Prepared cherries are placed in three liter jar up to her shoulders.
Add sugar, shake the container so that it wakes up inside.
Pour vodka 2 cm above the berries.
Cover the container with a cloth and tie. We install in a dark place for 2.5 months. Shake occasionally to dissolve sugar.
We filter, pour into bottles.

The drink has a rich color.

Cherry pouring - simplicity and benefits

The beneficial properties of cherries are explained by the vitamins, minerals, trace elements contained in it, which have a beneficial effect on the human body. These are potassium, magnesium, zinc and iron, which pass into the drink in the process of infusing the fruit on an alcohol-based basis. Pouring, in this case - cherry - is known for the following healing properties:

Improves the composition of the blood.
Helps with high blood pressure.
Good effect on the work of the heart.
Recommended for anemia.
Strengthens blood vessels, increases their elasticity.

Self-brewed alcoholic beverages sometimes compare favorably with those produced industrial method. Cherry liqueur is just such a case. Ease of preparation, lack of equipment requirements, affordable ingredients with useful properties - all this guarantees success. As a result, we get a drink that, under certain circumstances, can be called a medicine. Moreover, this opinion comes not only from traditional medicine, but also from the official one.

Pouring cherry on moonshine can be prepared from fresh cherries, and using dried, dried or frozen berries. In the latter case, the fruits must first be thawed, and then all the resulting water should be drained. If the berries are quite sweet, then you can remove sugar from the recipe when making liqueurs at home.

You can insist on a drink not only on high-quality vodka. Suitable and food alcohol with a strength of up to 45% vol. You can use home-made moonshine, but it must be double-cleaned. Some distillers remove the seeds from the berries, but in most cases this is not necessary, since the concentration of harmful substances in them is low.

How to make a classic tincture of cherries and moonshine?

To make a drink at home, you will need the following components:

cherry - 1.3–1.5 kg;
vodka or moonshine - 700 ml;
granulated sugar - to taste or 500 g

It is not necessary to get the seeds from the berries, as they will give the drink a rich taste. Fresh fruits should be held for 4-5 days in bright sunlight. In the event that the sun is hidden by clouds, you can use the oven, setting the temperature in it to + 65 ... + 70 ° С. Cherries are laid out on a baking sheet, and then placed in the oven for 4-5 hours. If you skip this technological operation, then the tincture will turn out to be watery, but this will not affect the taste of the drink.

They take a jar with a volume of 3 liters, put fruits in it, pour sugar, fill it with alcohol. The vessel is closed with a lid, and then transferred to a dark but dry place. The fermentation process goes on for a month. During this period, it is necessary to shake the vessel with the solution 2 times every 7 days.

When fermentation is over, the mixture is filtered through 4-5 layers of gauze. To improve the quality of cleaning, you can put cotton wool between the layers of gauze. The liqueur is then bottled.

Pouring with cherry

This alcoholic drink at home takes more time to make than the tincture described above. Cherry liqueur on moonshine, the recipe of which is quite simple, has a very pleasant taste and aroma.

To make cherry liquor on moonshine, you need to stock up on the following products:

cherry - 1 kg;
granulated sugar - 0.3 kg;
high-quality vodka or double-cleaned moonshine - 1.5 liters.

The preparation of the drink begins with a sorting of berries. Only ripe and whole fruits are needed. They are washed, but the bones are not removed. Place 500 g of cherries in a 3-liter jar. Fruits should occupy no more than ½ of the entire volume of the vessel. Then filled with alcohol. Cover the vessel with a lid. Take out to a cool but dark place. Fermentation lasts about 14-16 days. During this process, you need to periodically shake the jar.

After the end of fermentation, it is necessary to filter the resulting solution, and then cover the container with a capron lid. After that, the recipe for cherry liqueur suggests giving 2 days of “rest” to the resulting mixture.

In the remaining 0.5 kg of cherries, add ½ of the total amount of sugar, and then shake the jar with these ingredients and remove. Another part of granulated sugar must be poured into a vessel with the previously obtained mixture. Both cans must be moved to a dark but cool place. To insist the drink, it is necessary to hold both vessels for another 14 days. They need to be shaken twice a week. As soon as the specified period ends, the berry and sugar mixture from one can is filtered, and then added to the first vessel with liquid. After that, the resulting mass is well shaken. This completes the production of the liquor, you can bottle it.

In the event that the drink came out strong, it is diluted with water, insisted for another 14 days. The solution is filtered, and then a little more liquid is added.

Making cherry liqueur

At home, you can prepare a high-quality alcoholic drink using cherries - liquor. This will require the following products:

fresh cherries - 1 cup;
high-quality vodka, cognac or food alcohol with a strength of up to 45% vol. - 0.5 l;
granulated sugar - 0.2 kg.

Cherry must be sorted out and thoroughly washed in running water. Washed berries are laid out on a towel in 1 layer to dry. To make the drink sparkling and have a beautiful color, it is necessary to dry the fruits in the sun or in the oven at a temperature of +60 ... +70 ° C for 5 hours.

Each berry is pierced with a toothpick, but the stone should not be removed. Cherries are transferred to a 1 liter jar. Then it is sprinkled with sugar. Vodka or brandy is poured, but the vessel is not shaken. It is covered with several layers of gauze. The solution is transferred to a dark place, where it must be kept for at least 90 days. To obtain liquor, it is not necessary to shake the vessel, as described in the above recipes.

After the end of fermentation, you need to filter the resulting alcoholic drink, and then bottle it.

If the liquor is stored in a cellar or refrigerator, it will be suitable for consumption for 3 years.

Other Cherry Recipes

You can make a simple bitters at home. To do this, you need to use the following ingredients:

cherry - up to 2 kg;
moonshine or vodka - 700–1000 ml.

The fruits are dried in an oven at a temperature of about 70 ° C. Cherries are poured into a jar of the desired volume. Berries should occupy 2/3 of the vessel. A 3L jar works well. Pour the fruits with alcohol, filling the vessel to the top. The mixture is infused for 45–90 days. It is necessary to shake the vessel every week. After the end of fermentation, the solution is filtered and then bottled. For the following recipe, you will need spices and moonshine. The following products are needed:

cherry - 2 kg;
carnation - 9-10 buds;
granulated sugar - 9–10 tbsp. l.;
½ tsp cinnamon (ground);
nutmeg- 0.5 tsp;
moonshine or vodka - 1000 ml.

Cherries should be thoroughly washed and dried a little in the oven. Before the berries are placed in a jar, they are pierced with a toothpick. The fruits are placed in a vessel in layers, sprinkling each row with sugar and spices. The jar should be 2/3 full. Everything is filled with alcohol. You can fill the vessel to the top or so that the alcohol covers the berries. The jar is corked or covered with a cloth. Infuse the drink for 60 days. In this case, the vessel should be located on the sunny side on the windowsill. It is recommended to mix the solution every 2-3 days. After the end of fermentation, it is necessary to filter the drink through a sieve or gauze filter. Then it is bottled.

Homemade liqueurs are one of the oldest and very popular ways of preparing alcoholic beverages at home. They are tasty, easy to drink, decorate the festive table, become an indispensable attribute of girls' gatherings. Cherry liqueur is especially appetizing and fragrant. There are quite a few ways to cook it at home. All of them are made simply and do not use any expensive products. Therefore, you should definitely use the recipes for making liqueurs, especially if well-fruiting cherry trees grow in your own garden. Then the production of this alcoholic beverage will cost a penny.

Traditional cherry fruit liqueur

The best, according to experts, is the liqueur using vodka. It will require:

sweet ripe cherries - one kilogram;
sugar sand - 500 grams;
half a liter of vodka.

Cooking:

In order for cherry fruit to be a beautiful color of ripe pomegranate and tasty, it is necessary to choose overripe cherry berries. They are washed in cool water, trying not to stretch. Rotten specimens are selected, garbage is removed. In principle, many home winemakers do not wash the berries, as beneficial microorganisms are preserved on them. However, if the berry is heavily soiled, then it must be washed. Especially if the cherry was purchased from the hands.

The glass container is thoroughly washed, a layer of cherries is laid out on the bottom. Berries are covered with six tablespoons of granulated sugar (possible with a slide). Then another layer of cherries follows and again everyone is covered with sugar. So the layers alternate until the jar is filled to the very shoulders. In order for the juice to start to stand out well from the berries, they must be pierced with a toothpick. Sugar is placed based on what kind of wine you want to get. If preference is given to sweet liqueurs, then more sugar should be added. When sugar and cherries are placed in a glass container, they are poured with vodka to the beginning of the neck of the container. You should not fill the jar to the top, otherwise, as a result of fermentation, the contents will simply overflow. The neck of the glass container is closed with gauze folded in several layers. You don't need to put on a lid. Cherry liqueur is removed in a dark place at room temperature. After three days, the container is removed and its contents are thoroughly mixed. This is necessary so that the sugar is completely dissolved in the vodka. Then they are again removed for fermentation.

Cherry liqueur, produced according to this recipe at home, must ferment for at least two months and this process should be constantly monitored. After a few weeks, the sugar will completely dissolve, and the liqueur should change its color. Initially, it will be pinkish and transparent, then it will become a rich cherry hue. When two months have passed, the liquor is taken out, filtered through a sieve and bottled. You can taste it right away. If the drink seems too strong, then it should be diluted with natural cherry juice. Before serving, cherry liqueur should be cooled very well.

Strong liqueur

To get a stronger drink at home, you can use alcohol diluted with water to a comfortable degree.

Would need:

a kilogram of ripe cherries;
400 grams of sugar;
diluted alcohol - 600 ml.

Technology:

The liqueur will turn out to be very fragrant if you use cherries together with the seeds for cooking. Therefore, the cherries should simply be washed, the rotted berries removed, transferred to paper towels and dried. It would be nice to dry it in the sun first. If sunny days are not enough, then you can use an electric dryer for vegetables, berries, fruits. As soon as the fruits of the cherry have lost some of their juice, they are poured into a jar and shaken so that the berries are tightly packed. Then the cherries are poured with diluted alcohol or vodka so that the alcohol covers the berries by 2 centimeters. Insist berries with alcohol for two weeks in a dark and warm place.

After this time, all the liquid is poured into a separate container, and the remaining cherry fruits are again poured with vodka or alcohol, cleaned in a warm dark place again for two weeks. Further, the resulting liquid is again poured into a separate container, the cherry is again poured with alcohol. Now it takes two months to insist. Then the contents are filtered, combined with the two previous fractions. Everything is thoroughly mixed and sugar is added. The amount varies depending on how sweet you want to get the liqueur. After all the steps, the cherry liqueur is bottled, corked and cleaned to cool.

Without vodka and alcohol

Required components:

ripe cherries - 2 kg;
kilogram of sugar;
250 ml of pure water.

If a simple recipe for cherry liqueur without vodka is used, a delicious alcoholic drink is obtained that is more like house wine. Cherries are sorted, washed, stones are removed with a pin or a special device called a stone separator. The fruits are poured into a jar and 200 grams of granulated sugar are added, then cherries again and sand again. The steps are repeated until the ingredients run out. Pour 250 ml of water at room temperature into a jar. The jar is filled to the shoulders, covered with gauze, left for three days. The container must be shaken every day so that the juice that stands out completely covers the cherry. As soon as fermentation begins, it is necessary to put on a glove with a pierced finger on the jar or install a water seal. The ideal temperature for fermentation is 25-29 degrees.

When air bubbles stop emitting from the water seal, it means that it is time to pour the product through a sieve or through a nylon cover with holes made. At this stage, you should clean the liquor only from pieces of cherries, a small amount of sediment will not hurt. The drink is again put in a warm place for two days. Now it is filtered again, but with better quality, through a strainer and several layers of gauze. It's time to bottle the cherry liqueur. A drink prepared at home is completely ready to drink. If you do not plan to use it in the near future, then it is better to remove it in a cool dark place. Cherry liqueur without vodka can be stored for up to three years.

One-day quick pour

You can try to make cherry liqueur in a day. It is perfect for women's gatherings; various desserts and cocktails can be prepared on its basis. For cooking you will need:

frozen cherries (kilogram);
good moonshine (alcohol);
cherry twigs and leaves;
sugar - 700 grams;
liter of purified water.

Washed cherries, cherry leaves with sprigs, sugar, water are poured into a stainless steel pan. The drink will have a strength of about 25 degrees, if you want less strong, then you should add more water. The mixture should be boiled for about 10 minutes, then everything needs to be cooled. Then the syrup is filtered through several layers of gauze and moonshine or diluted alcohol is added to it. The drink is stirred, bottled and ready to drink. However, if the cherry liqueur stands for a couple of weeks in a cool place, then it will become tastier.

The subtleties of manufacturing

How to choose berries?

Cherry is the main component for liqueur, so special requirements are placed on berries. They should not be spoiled, as the taste of the drink will deteriorate significantly from this. Therefore, all berries are inspected for putrefactive areas. Cherry is better to take overripe, dark burgundy. Until now, there are disputes about cherry pits. Many people strongly suggest that you remove the stones from the berries before making the cherry liqueur, so that hydrocyanic acid does not harm your health. But other connoisseurs of the drink say that the seeds give it an amazing aftertaste and a very pleasant astringency. Here everyone decides for himself, since the question is still open. Although from ancient times all liqueurs, jams and compotes from cherries were prepared using seeds.

Alcohol base

It is selected depending on the desired strength of the future drink. So you can use vodka, alcohol, moonshine, cognac, rum, brandy. But most often the liquor is made on vodka. Each alcoholic drink gives its own peculiar aftertaste and special aroma. To begin with, you should prepare the liqueur according to the classic recipe, and then experiment with the taste by gradually adding various ingredients such as cinnamon, cloves, lemon or orange peel.

Fermentation

Sometimes the cherry doesn't ferment for a long time. If this process does not start, then a little unwashed raisins should be added to the cherry liqueur, on the surface of which there are yeast bacteria that can start the fermentation process. You should not add yeast for fermentation, otherwise you will get just cherry mash.

Making cherry liqueur at home becomes a great hobby, especially if you have your own garden with cherry trees, and there are connoisseurs of natural and very tasty alcohol in the house. It is impossible to compare a purchased liqueur and your own, prepared according to a homemade recipe, with your own hands. At present, making liquor at home is not difficult, especially if you learn how to choose the right components and develop your own technology for making an alcoholic drink. There are many recipes for liqueurs, and therefore, novice winemakers can constantly practice the production of this delicious liquor. Fragrant liqueur will be a wonderful decoration of the festive table. This is a quality homemade alcoholic drink without any aromatic and other synthetic additives.

Easy to prepare and at the same time very tasty cherry liqueur has been valued at all times. This sweet alcoholic drink can be made with alcohol, vodka, moonshine or water. Cherry remarkably levels the vodka (alcohol) sharp aftertaste, giving the drink a pleasant aroma, after which it is easy to drink. That is why it is considered to be dessert.

The sugar content of the liqueur varies between 28–40%, and the strength is 20–30%. For cooking alcoholic drink fresh, dried and even frozen cherries are suitable. Consider different cooking options.

Recipe for vodka (with bones)

It is better to take berries of sweet varieties, then you can not add sugar. They should be ripe and not wormy. It is not necessary to remove the stones, they give the taste of the liquor spicy almond notes.

If using frozen cherries, thaw them first. The water must drain completely. Then you can start cooking.

As an alcohol base, not only vodka is suitable, but also moonshine (purified) or alcohol diluted to 40-45 degrees. And homemade cherry cognac liqueur deserves special attention. Her original taste significantly different from vodka counterparts.

Composition and correct proportions:

2 kilograms of cherries (3 one-liter jars);
1.5 liters of moonshine (vodka, diluted alcohol);
600 grams of sugar.

Cooking.

Wash the berries, chop them with a toothpick and pour into liter jars up to the shoulders, pouring each layer with sugar (one glass per used container). In this case, the liqueur will turn out to be of medium sweetness.

Pour moonshine or other alcohol base into jars, then close with lids. You need to stand the liquor in a dark place at room temperature. The containers must be shaken periodically.

In 1.5–2 months, cherry liqueur will be ready. It needs to be filtered, cherries removed. The drink is best served chilled. To lower the degree, the liqueur can be diluted with cherry, apple or grape juice.

Few people know that in Germany there is an alcoholic drink Kirschwasser or Kirsch, which is also made from cherries. If you want something new, be sure to make it at home.

Recipe on water (pitted)

This recipe on water is more difficult to prepare and is suitable for those who do not like too strong liquor. Not everyone likes the taste that the bones give to the liquor, some even believe that hydrocyanic acid and tannins contained in the bones, even in small quantities, are harmful to health.

Ingredients:

2 kilograms of cherries;
4 cups of sugar;
1 glass of water.

Cooking.

Squeeze the pits out of the cherries. At the bottom of a three-liter jar, pour a glass of sugar. Then pour in the cherry pulp, each layer of which is sprinkled with sugar.

Add about a glass of water. It should be shoulder-length. You need to leave some room for carbon dioxide and foam, which will appear during the fermentation process.

Cover the neck of the jar with gauze. It is necessary to put the container in a warm place (in the summer you can put it on the windowsill) for five days.

After this period, remove the gauze and put on a lid with a water seal or a rubber glove (with a puncture in the finger). Move the jar to a dimly lit warm place (without direct sunlight).

After the start of fermentation, the water seal will begin to let bubbles through (the glove will inflate). Their disappearance (drop of the glove) indicates the completion of this process (after about a month).

Pour the finished liqueur into another jar. You can use a specially nylon lid with holes, then the main cherry pulp will drain. Put in a cool place for two days to settle. Small particles that remain in the filling will settle to the bottom.

Strain the drink through cheesecloth. Pour into bottles. They should not be filled to capacity. The pouring will play for some time. After 7-10 days, you need to open the lids and release the air, then close it again.

After a month of aging, the taste will improve - the liqueur will ripen. In a dimly lit cool place, it can be stored for a long time (up to three years).

Strained cherry pulp can be reused. In a jar of pulp, add 1 cup of sugar and half a liter of pure water. Put on a rubber glove and repeat everything according to the recipe.

The drink of the second extraction tastes no worse than the first, only a degree lower. After two infusions, you should get 4.5–5 liters of cherry liqueur.

Everyone can easily make cherry liqueur at home. Women like this delicious drink not only because of its sweetness and relatively low strength, but also because it has a very rich cherry flavor and beautiful color.

Cherry- a berry very rich in vitamins with a sour-velvety taste. Whatever dish she participates in, she captures most of the bouquet and saturates and ennobles other ingredients. This berry is especially popular in combination with alcoholic beverages. In them, she truly reveals her taste, perfectly fitting into strong strong notes. Cherry tincture is one of the most simple options cooking this berry with alcohol.

This drink has a beautiful ruby-burgundy color and a pleasant enveloping taste. Cherry perfectly softens the harshness of alcohol, making high-grade drinks soft and pleasant to drink. Cherry tincture is simple and quick to prepare, but at the same time it is not inferior in quality to any other recipes. The recipe does not require additional equipment, which is another plus. Special attention is also required beneficial features and contraindications of tincture. Cherry has many qualities. Among them the ability to relieve inflammation, normalize the work of the gastrointestinal tract and improve the circulatory system of the body. And thanks to the technology of making a drink, all these properties are transferred to alcohol. Contraindications to the use of cherries are an individual allergy to the components and any prohibitions on drinking alcoholic beverages.

Considering general principles cooking cherries, you should start with the main ingredients. The first is, of course, a berry. The tincture can be prepared either from fresh or frozen cherries, or from dried berries. In addition to cherries, the use of cherries is acceptable. It can be both an additional component and the main one. Its taste is sweeter and more delicate, therefore, depending on its content in the drink, the taste of the tincture will also change.

Cherries must be prepared before infusion. Depending on the choice of fruits, the preliminary procedure will also differ. Fresh needs only to be washed thoroughly. Frozen berries are thawed at room temperature without being exposed to heat. After that, they are washed and dried. Dry berries are soaked. Bones are also important. They can both be left and removed from the fruit.

Before preparing a drink, alcohol is also selected. Cherry tincture on vodka is the most popular option at home. He became a favorite due to the availability of vodka products and the fact that he does not require additional manipulations. It is enough to buy a quality drink in the store. A variant of cherry tincture for alcohol is possible. This type of liqueur is sharper and rougher, but softened with additional ingredients such as sugar, honey and spices. Another possible variant bases - cognac. It has a rich bouquet and, in combination with cherries, will create a very complex, but at the same time tasty and interesting.

It is possible to prepare without the use of alcohol. In this case, the berries ferment along with sugar in a warm place until the process is completed. With this technology, the drink turns out to be low-alcohol, but at the same time, no less tasty.

The recipe for a delicious liqueur is passed down from generation to generation, but the cooking technology is approximately the same for everyone. First, the berry is prepared. She washes, moves and fits into prepared containers. Then sprinkled with sugar, if available in the recipe. The final stage of mixing is the addition of alcohol. After that, the mixture is sent for aging. The drink is infused in a cool place, protected from direct sunlight. The exposure time takes from 1 to 4 months, which is divided into 2 stages.

First, the drink is aged for a couple of weeks in the cold. Then it is filtered, if present in the recipe, mixed with additional ingredients. The finished drink is poured into bottles for storage and is now aged until fully prepared for about 3 months. After that, the cherry tincture will be ready for use.

Recipes at home

The recipe for cherry tincture depends on the selected ingredients. The use of various alcohols radically changes the drink. Therefore, when choosing a recipe, be sure to pay attention to this. Three main options: tincture with vodka, alcohol or cognac. The last option is the most expensive.

In addition, cherry tincture can be with or without pits. Many believe that they need to be extracted, since the kernels contain a large amount of harmful substances. In fact, this is not so, the harmful elements in them are not enough to harm the body. Removing or leaving stones is due to a change in the taste of the drink. In addition, sometimes in recipes there is a recommendation to cook berries. The taste will not get worse from this, but all the useful properties will be lost from heat treatment. Therefore, it is better to use the classical technique, which includes only insistence.