BLACK CHERRY WINE
6-8 lbs black cherries
2-1/2 lbs granulated sugar
1-1/2 tsp pectic enzyme
1/2 tsp citric acid
5-1/2 pints water
1 crushed Campden tablet
Wine yeast and nutrient
Pick only ripe berries. Wash and destem cherries, discarding any that are not sound and blemish free. Chop the fruit as best you can. It is not necessary to destone the cherries, but discard any stones that crack or break open. Put in crock with water, stir in crushed Campden tablet and, 24 hours later, pectic enzyme. Cover and set aside four days. Pour through nylon sieve or jelly-bag and squeeze well to extract all possible juice. Add sugar, citric acid and nutrient and stir well to dissolve sugar. Transfer to secondary, add yeast starter, fit airlock, and set in warm place (70 degrees F.). Rack after initial fermentation subsides (14-21 days), top up with cold water, refit airlock, and ferment to dryness in cooler place (60 degrees F.). Rack again and bottle. For sweeter wine, stabilize and add 1/4 to 1/2 cup sugar-water before bottling. Taste after 6 months or allow to age one year. Drink within 18 months. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]
peterpeter
2008-04-06 13:33:17
eliza
2008-04-10 12:08:15
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
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.
For a dry wine, rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
- 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
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.
For a dry wine, rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
MarthaM
2008-04-10 20:22:07
Ingredients
1.5kg cherries
1.5kg granulated sugar
juice and grated zest of two lemons
5l of unchlorinated water
2 tsp yeast nutrient
Yeast (Sauterne is good but champagne yeast would also work)
Preparation
Choose ripe sharp cherries (you can use any cherry for this, but wild cherries work particularly well) and de-stalk. Place in a fermenting bucket and boil 3.5l of the water and pour over the fruit. Mash roughly with a sterilized potato masher then allow to cool. When sufficiently cooled mash-up the remainder of the fruit with clean hands. Allow to stand for three days then squeeze the fruit through a nylon straining bag, reserving any liquor in the original fermentation bucket. Bring the remaining water to the boil and add the sugar. Allow to cool and add the lemon juice, yeast nutrient and grated lemon zest. When the water has cooled to about 30°C add the yeast and stir in with a sterilized spoon. Pour the yeast solution on the cherry liquor, cover the mixture with a cheesecloth and set aside in a warm place for three days to begin fermentation. Once fermentation is underway pour the liquor into a fermentation jar and top-off wth water if required. Add a sterile bung and fermentation lock and allow to ferment for three months. At this time rack into your second fermentation jar add a bung and fermentation lock and leave for a further month. Your wine is now ready to rack into bottles.
Once corked, leave the cherry wine in a cool dry place for at least six months before tasting or one year for best results.
1.5kg cherries
1.5kg granulated sugar
juice and grated zest of two lemons
5l of unchlorinated water
2 tsp yeast nutrient
Yeast (Sauterne is good but champagne yeast would also work)
Preparation
Choose ripe sharp cherries (you can use any cherry for this, but wild cherries work particularly well) and de-stalk. Place in a fermenting bucket and boil 3.5l of the water and pour over the fruit. Mash roughly with a sterilized potato masher then allow to cool. When sufficiently cooled mash-up the remainder of the fruit with clean hands. Allow to stand for three days then squeeze the fruit through a nylon straining bag, reserving any liquor in the original fermentation bucket. Bring the remaining water to the boil and add the sugar. Allow to cool and add the lemon juice, yeast nutrient and grated lemon zest. When the water has cooled to about 30°C add the yeast and stir in with a sterilized spoon. Pour the yeast solution on the cherry liquor, cover the mixture with a cheesecloth and set aside in a warm place for three days to begin fermentation. Once fermentation is underway pour the liquor into a fermentation jar and top-off wth water if required. Add a sterile bung and fermentation lock and allow to ferment for three months. At this time rack into your second fermentation jar add a bung and fermentation lock and leave for a further month. Your wine is now ready to rack into bottles.
Once corked, leave the cherry wine in a cool dry place for at least six months before tasting or one year for best results.
Madame
2008-04-24 10:54:19
* 6 lbs black cherries
* 2-1/2 lbs granulated sugar
* 1 tsp pectic enzyme
* 1/2 tsp citric acid
* 2 grams bentonite
* 6 pints water
* Wine yeast and nutrient
Pick only ripe cherries. Wash, destem and remove stones from cherries, discarding any that are not sound and blemish free. Chop the fruit, add one-pint water and bring to low boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Drain through nylon jelly-bag. Reserve drained juice and seep jelly-bag in 2 pints cold water for 15-20 minutes. Squeeze jelly-bag thoroughly to extract residual juice and color. Discard pulp and combine juices, sugar, pectic enzyme, citric acid, and nutrients in crock or bowl. Add remaining water, stirring well to dissolve sugar. Test total acid and reduce to 0.85% if necessary. Pour into secondary and cover with cloth. After 12 hours, add bentonite and yeast starter and fit airlock. Move to cool (55-60 degrees F.) place. Rack every three weeks until no new deposits form. Bottle and store in dark place to preserve color. May taste after 6 months but improves with age to 18 months.
* 2-1/2 lbs granulated sugar
* 1 tsp pectic enzyme
* 1/2 tsp citric acid
* 2 grams bentonite
* 6 pints water
* Wine yeast and nutrient
Pick only ripe cherries. Wash, destem and remove stones from cherries, discarding any that are not sound and blemish free. Chop the fruit, add one-pint water and bring to low boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Drain through nylon jelly-bag. Reserve drained juice and seep jelly-bag in 2 pints cold water for 15-20 minutes. Squeeze jelly-bag thoroughly to extract residual juice and color. Discard pulp and combine juices, sugar, pectic enzyme, citric acid, and nutrients in crock or bowl. Add remaining water, stirring well to dissolve sugar. Test total acid and reduce to 0.85% if necessary. Pour into secondary and cover with cloth. After 12 hours, add bentonite and yeast starter and fit airlock. Move to cool (55-60 degrees F.) place. Rack every three weeks until no new deposits form. Bottle and store in dark place to preserve color. May taste after 6 months but improves with age to 18 months.
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