Recipe Volume is 1 Gallon, multiply the ingredients (except the yeast) by the number of gallons you wish to make or based on the amount of fruit you have.
Note: 1 packet of yeast will effectively ferment up to 5 gallons.
From Sweet Cherries
Ingredients
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
Add enough water to make 1 gallon
Wine yeast suggestion: Lalvin 71B1122
We suggest a Starting Specific Gravity of 1.085for 11% Alcohol by Volume Potential
Suggested Fruit Acid should be .5% to .7%
Method
Select all fruit to assure prime ripeness. Throw out all bad or over-ripe fruit. Clean, de-stem and remove all pits. Crush cherries and add to the Fermentation bag. Crush the campden tablets and mix all ingredients except the wine yeast in primary fermentor. Cover with lid. After 24 hours and when must is 70 degrees F., add the yeast. Ferment 5 to 7 days or until Specific Gravity is 1.040. Remove fermentation bag and lightly press. Rack wine into gallon jug. Attach fermentation lock. Rack after the first week, then one week later and again in two weeks. Rack every two months, until the wine is clear and no sediments are formed on the bottom. When wine is clear and stable, bottle.
From Sour Cherries
Ingredients
4 to 6 lb. Sour Cherries, pitted
1½ lb. white granulated Sugar or until Specific Gravity is 1.085
½ tsp. Acid Blend Powder
1 tsp. Nutrient Powder
½ tsp. Pectic Enzyme Powder
1 Campden Tablet
Add enough water to make 1 gallon
Wine yeast suggestion Premier Couvee or Lalvin 71B1122
We suggest a Starting Specific Gravity of 1.085 for a 11% Alcohol by Volume Potential
Suggested Fruit Acid should be .5% to .6%
Method
Select all fruit to assure prime ripeness. Throw out all bad or over-ripe fruit. Clean, de-stem and remove all pits. Crush cherries and add to the Fermentation bag. Crush the campden tablets and mix all ingredients except the wine yeast in primary fermentor. Cover with a plastic sheet. After 24 hours and when must is 70 degrees F., add the yeast. Ferment 5 to 7 days or until Specific Gravity is 1.040. Remove fermentation bag and lightly press. Rack wine into gallon jug. Attach fermentation lock. Rack after the first week, then one week later and again in two weeks. Rack every two months, until the wine is clear and no sediments are formed on the bottom. When wine is clear and stable, bottle.
Note: Previously frozen cherries are ideal for wine m Select all fruit to assure prime ripeness. Throw out all bad or over-ripe fruit. De-stem, clean, and remove all pits. Crush cherries and add to the fermentation bag. Crush campden tablets and mix all ingredients except the wine yeast in primary fermentor. Cover with a plastic sheet. After 24 hours and when must is 70 degrees F., add the yeast. Ferment 5 to 7 days or until Specific Gravity is 1.040. Remove fermentation bag and press lightly. Rack wine into gallon jug. Attach fermentation lock. Rack in three weeks. Rack every two month, until the wine is clear and there are no sediments are visible on the bottom. When wine is clear and stable, bottle.