cherry wine

American Beverage

Ingredients

  • 6 pounds cherries
  • 1 pound raisins
  • 5 cups granulated sugar
  • 2 campden tablets
  • 1 teaspoon nutrients
  • 3/4 teaspoon pectic enzyme
  • 1 large orange (juice only)
  • 1 package wine yeast
  • water

Directions

Crush cherries. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the stones. Place them in the primary fermentor. Add enough cold water to cover. Stir in crushed campden tablets and pectic enzyme. Let sit for 2 days.
Strain fruit, squeezing out as much juice as possible. Add the balance of the ingredients (except yeast) and make up to 1 gallon with water. Check the specific gravity. It should be between 1.090 and 1.110. Add yeast and mix in well. Cover primary fermentor. Stir daily for three to five days, until frothing ceases.

Put into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below.


Method 2 Remove pits from the cherries, being careful not to damage the stones. Place fruit in a large saucepan. Add enough cold water to cover. Simmer over low heat (or in a double boiler) for 1 hour. DO NOT let it boil dry. Strain the pulp out of the juice. Mix the pulp with some hot water and strain it again. In primary fermentor, combine sugar, orange juice, campden tablets, nutrients and warm juice. Cool to 85'F (30'C). Add pectic enzyme. Let sit overnight. Add water to make up to one gallon. Add wine yeast. Cover and stir daily for two days. Siphon into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below.

Print this recipe

Submitted 6/13/05.
Source: the net
Submitted By: Angel KAYE
seters@chariot.net/au
cherry wine