Ingredients for Cherry Wine
- 3 ¾ quarts of water
- 2 lbs white sugar
- 4-5 lbs of fresh or frozen sweet cherries
- 2 tsp acid blend or juice
- Zest of two lemons
- ¼ tsp tannin
- 1 tsp yeast nutrient
- 1 campden tablet
- ½ tsp. Pectic enzyme
- 1 packet of Montrachet yeast
How to Make Cherry Wine
This recipe will produce one gallon of wine. Collect your cherries and wash them in cool water (don’t remove the pits). Place them within a nylon straining bag and into a primary fermenter. Now squish the bag firmly to extract as much of the juice as you can.
Boil the sugar and water. Then add that mixture into the primary fermenter with the cherries. Wait till the mixture is at room temperature before adding the acid, tannin, campden tablet and yeast nutrient.
Cover the primary fermenter and tightly fit it with an air lock. After 12 hours add pectic enzyme and document specific gravity. 24 hours later add the Montrachet yeast.
If necessary, remove any excess foam with a sanitized scoop in order to clean the air lock.
After 2 weeks remove the bag(don’t squeeze). When the sediment has settled down document the specific gravity. If the specific gravity is between 1.000 - 1.030 let the must ferment another week before racking into glass fermenter. Seal and fit with an air lock.
Rack the wine once or twice during secondary fermentation. Store in a dark place away from light. Light can alter the temperature of your wine and cause inconsistencies.
After 4-6 months sample a bit. To sweeten add 2 to 6 oz of boiled sugar water.
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