Homemade Sweet Cherry Wine Recipe




Introduction: Homemade Sweet Cherry Wine Recipe

We have new homemade of sweet cherry wine recipe at www.moonshiners.club

We have not only wine recipe but useful tips on wine making. We are publishing new articles few times a week and I want to share it with You here as well


Sweet cherries – 22 lb / 10 kg

Sugar – 2.2 lb / 1 kg

Water – 0.13 gal / 0.5 liter

Citric acid – 0.88 oz / 25 gr

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Step 1: Step 1

Remove the seeds without spilling juice; it has to remain in the same amount like pulp. Seeds provide an almond taste which spoils the wines taste.

Step 2: Step 2

Add water, stir it up. Tie up the bottleneck with gauze and leave it for 2-3 days in a dark place with a room temperature. Stir it once a day with clean hands or with a wooden spoon to knock down “the hat” from the pulp and peels on the surface.

Step 3: Step 3

In case of foaming, appearing of a hissing sound and a sour smell, filter the juice through gauze into a fermentation container. Squeeze the pulp thoroughly.

Step 4: Step 4

Add 14 oz / 400 grams of sugar and citric acid, stir it and install a water lock or a medical glove with a hole in one of the fingers. Leave the container in a dark room with a temperature of 65-81F° / 18-27°C.

Step 5: Step 5

After 4 days take off the water lock, pour 0.25 gal / 1 liter of the must into a separate container, and dissolve 10.5 oz / 300 grams of sugar in it. Pour the obtained syrup back into the container and install the water lock once again. Repeat this procedure after 3 days by adding remaining sugar (10.5 oz / 300 grams) into the must.

Step 6: Step 6

After 20-45 days the wine will become brighter, there will be sediment at the bottom and the water lock will stop emitting gas (the glove will deflate). This means that active fermentation has stopped and it’s time to separate the wine from the sediment through a narrow tube into another container.

Step 7: Step 7

Tightly seal the container and then leave it for aging in a dark place with a temperature of 50-61F° / 10-16°C.

Step 8: Step 8

After 3-12 months (the more, the better) the homemade sweet cherry wine should be cleared from the sediment once again, bottled for storing and hermetically sealed. You can keep it in a fridge or a basement, its shelf-life is 3-4 years.

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    3 Discussions


    3 years ago

    Cherry is not one of my favorite flavours even though I love to eat them fresh. I find that sweet cherry makes a better wine when mixed with blackberry or some other fruit that can provide a bit of tannin. If making a straight cherry I prefer either the sour cherry or choke cherry flavour over the sweet cherry.

    Don't worry about the pits. They won't give you that bitter almond flavour unless you break them open.


    Reply 3 years ago

    hey there here in Portugal we do something similar but if u don't take the cherry pits out it will give you similar profile flavor as Cinnamon not bitter almonds. and its very nice (make it 50% of the pits). the amount of sugar you are using will help that flavour to develop. if you heat the preparation in a water bath till 32celcius you will help that fermentation and don't need to wait so long to enjoy that drink, it will be full of flavor in one week.