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In this recipe, we employ fresh cherries; however, a little tip: using 100% cherry juice will produce equally delicious results. 10. Three-Gallon Cherry Wine. If one bottle of cherry wine isn't enough, then make a three-gallon batch!
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Then shake vigorously for 30 seconds to help wake up the yeast. Put on the airlock. First, squeeze the rubber stopper into your gallon's bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on. Put your wine in a warm, dark place.
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Cover the fermenter with a thin, clean towel and wait 24 hours. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas leaves the container making it safe to add the wine yeast. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel.
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Once you've extracted cherry juice from your fruit of choice and separated pulp and solids completely, it's time to ferment. Remember that this process is where yeast converts sugar into alcohol. Add sugar: For every five cups of cherry juice used add one cup of white granulated table/cane sugar. Stir until fully dissolved.
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Dissolve the wine yeast in a small amount of water and allow it to bloom for about 10 minutes. Add the yeast mixture to the carboy. Add water (or more cherry juice) to fill. Cap with a water lock and allow the mixture to ferment for 1-2 weeks in primary until vigorous fermentation has slowed.
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Sanitize all equipment. Crush the cherries and put them, along with the sugar, acid blend, grape tannin, and yeast nutrient, into the fermentation container. Add 1 gallon (3.8 L) of hot water to the mixture and stir to dissolve the sugar. Add enough tepid water to make 5 gallons (19 L) and let cool to 70°F (21°C).
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Below is the most awesome tasting Cherry Wine Recipe in the world. Ingredients Step 1. 4 to 5 lb. Sweet Cherries, pitted; 1 ½ lb. white granulated sugar or until Specific Gravity is 1.085; 1 ½ tsp. Acid Blend Powder; 1 tsp. Nutrient Powder; ½ tsp. Pectic Enzyme Powder; 1 Campden Tablet;
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From The Joy Of Home Winemaking by: Terry Garey 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.
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Sweet Cherry Wine Recipe (Makes 5 Gallons) 18 lbs. Sweet Cherries (pitted) 9 lbs. Cane Sugar 3 lbs. Brown Sugar 1 tbsp. Yeast Energizer Pectic Enzyme (as directed on the package) 2-1/2 tsp. Tartaric Acid 2-1/2 tsp. Citric Acid 1 Packet Lalvin RC-212 Wine Yeast
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6lbs (2.6kg) fresh or frozen cherries, pits and stems removed. For the best tasting wine, try to choose a 50/50mix of sweet and sour cherries.
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Use a funnel and a sterilized soup ladle and move the cherry wine into a demijohn or a carboy. If the wine doesn't reach the top, use a little bottled water and sugar to top it off. Tap the bung into place and attach the airlock, so the wine is airtight. Put the container in a cool dark place for three to four weeks.
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Cherry Wine Recipe Makes 1 Gallon Starting Gravity: 1.100 Ingredients: 6 lbs. Mixed Cherries (Sweet and Tart) 1 Cup Red Grape Concentrate 7 Pints Water 2 ¾ lbs. Sugar ¾ tsp. Pectic Enzyme 1 tsp. Yeast Nutrient 1 Campden Tablet, Crushed 1 Packet Yeast (Lalvin 71B-1122).
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All you need is fresh cherries, sugar, water, and yeast. Boil sugar syrup and pour it over pitted cherries in a sterilized fermenting vessel. Add wine yeast starter culture and let the mixture sit for two weeks under room temperature conditions before transferring it to another clean vessel for secondary fermentation.
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Crush the cherries. Place your cherries into a crock and use a potato masher to crush the cherries until the level of the cherry juice is within 1 1⁄2 inches (3.8 cm) of the top of the crock. Top your crock off with filtered water if you don't have enough cherry juice to fill the crock almost to the top. 6.
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Cherry Wine Recipe Method. 1. Start by heating half the water and all the sugar in a large pan. Heat gently to dissolve all the sugar and stir to prevent any scorching of the sugar on the bottom of the pan. Bring the sugar solution to a boil for a few minutes and then turn off the heat. 2.
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Bring the water to a boil in a large pot. Add the sugar and bring back to a boil, stirring to dissolve the sugar. Add the boiling sugar water to the mixture in the fermentation vessel. Cover and let cool. Stir in the yeast and cover. Stir twice a day until fermentation slows, 7 to 10 days. Press out the pulp, pour the wine into your secondary.
