Makes one gallon.
|6 lbs. Cherries
||7 Pints Water
|2-3/4 lbs. Sugar
||1-1/2 tsp Acid Blend
|3/4 tsp Pectic Enzyme
||1 Campden, crush
|1 Pkg Wine Yeast
||1 tsp Yeast Nutrient
|1/2 pt. Grape Concentrate
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Wash and drain the cherries. Remove stems, leaves and
pits. Using nylon straining bag (or press), mash and strain
juice into primary fermenter. Keeping all pulp in straining
bag, tie top and place in primary.
- Stir in all other ingredients EXCEPT yeast. Cover primary.
- After 24 hrs., add yeast . Cover primary.
- Stir daily, check hydrometer reading (S.G.) and press
pulp lightly to aid extraction.
- When ferment reaches S.G. 1.030 (about 5 days) strain
juice from bag. Syphon off sediment into clean secondary.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.