How to make cherry by yourself

Cherry liqueur is considered to be one of the most delicious home-made alcoholic beverages. In addition, it is extremely simple. You just have to be patient and give her a good time to ripen. We will tell you how to make the cherry liqueur yourself. And then you will surprise your guests by setting out on the table decanters with a beautiful and tasty dark red drink.

How to make cherry

First you need to stock up with enough cherries. Everyone for himself determines how many berries are needed to make the necessary amount of drink. For the most economical owners, we will give a recipe for a pure cherry alcoholic beverage, and then tell you how to increase its number. As a result, you will get a cherry pouring on alcohol, and a delicious wine.

It is best to take the Podbelsky variety - the most juicy and delicious. Berries need to be washed in running water and preferably each chop. This can be done at will, since the cherry will still release the juice. Bones do not remove - they give the product a pleasant astringency.

The washed cherries are filled up in bulk bottles or in three-liter cans for about three-quarters - on the shoulders. Every 3-5 centimeters of cherries need to be poured with about two tablespoons of sugar. This proportion is also conditional, since it is possible to make cherry liquor even sweeter, increasing the amount of sugar, and more tart. As they say, the taste is personal.

After filling the jars with sugar and berries, they are then closed with a lid with a water seal. The water stopper is easy to make - in the polyethylene lid a hole is made, into which approximately half a meter of a conventional medical tube is inserted. The entrance of the tube into the lid is covered with a plasticine to seal it, and all this construction is put on the neck of the can. The free end of the tube is placed in a jar full of water. It is necessary to ensure that the auxiliary tank always has a proper water level, that is, that the end of the tube is always below the liquid level. However, to ensure that the container with a cherry did not get oxygen, you can and more simple ways. For example, nobody prevents you from buying a shutter manufactured in an industrial way, or simply putting a surgical glove on the neck of the can. In one of the fingers, a tiny hole is just pierced with a needle. When the liqueur sparks, the carbon dioxide will inflate the glove and will be slowly poured out through the puncture, not letting in oxygen, while not bringing the pressure to a critical level.

In order to speed up the process, it is advisable to shake the bank at the very beginning. This will allow the sugar to dissolve faster in cherry juice. After the berries will give juice, and all the sugar will dissolve, the most difficult period comes, as it is impossible to make a cherry liqueur without a proper reserve of patience. You will now have to forget about your banks with berries for about one and a half to two months, putting them inaccessible to direct sunlight place.

But you do not need to completely throw cans or bottles, because you need to monitor the fermentation process. As soon as the glove is "blown off" (or gas bubbles cease to emerge from the aqueous solution), the first stage can be considered complete.

The liquid is filtered, bottled. You can hold the first tasting. Just do not get carried away, as making cherry pouring in this way is half the battle. We still have berries. They can be eaten, you can cook a cake with them, or you can ... increase the amount of the drink. It will already be cherry pouring with vodka. Here, only bones are desirable to remove berries, because they can give already excessive bitterness and pronounced taste of cyanic acid. Although this is an amateur. Many drink with pleasure liqueur "Amaretto".

Fill cherry with vodka, add a little more sugar, you can put a little cinnamon and a few flowers of a carnation, put a water seal or put on a glove and again forget about it for three weeks.

At the end of this period, we empty the filling, we invite guests to the holiday! Have a nice feast!