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Copyright © 2010 Cherry Lane Orchards |
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Many of our clients pick cherries with the intent of making wine. Each year, we have the opportunity to sample home made wines and have since discovered the joy of wine making.
The following recipe is for one gallon and must be adjusted if you intend to make more than a gallon:
3-4 lbs. of tart cherries 3 3/4 quarts of water 2 1/2 lbs. of sugar 1 tsp. yeast nutrient 1 tsp. acid blend 1/8 tsp. Tannin 1 campden tablet 1/2 tsp. pectic enzyme 1 packet yeast |
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If you choose not to pit your cherries, be careful not to break the pits or it will make your wine bitter. |
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If you freeze your cherries, thawing takes 24 to 36 hours depending on the size of your containers |
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Boil half the water and dissolve sugar. Put cherries in a straining bag and hand squeeze into primary fermenter. Place bag in fermenter and pour hot water over the cherries. Pour in the rest of the water to cool it down. Add remaining ingredients except pectic enzyme and yeast. Add pectic enzyme 12 hours later and yeast 24 hours later.
Fermenting will take 7 to 10 days. Stir daily. When fermenting stops, remove cherries squeezing out juice and let sit for a couple of days. Then transfer wine into glass carboy. Rack it a couple of times over the next few months. When wine has settled it is ready to bottle. Add conditioner to wine, sweetening to your taste. |
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For more information on wine making, supplies, and ingredients, click on the link below: |