Cherry Wine Recipe

Cherry Wine Recipe from Brewers Barn

This is a cherry wine recipe that makes 1 gallon.

A beautifully sweet cherry wine recipe, perfect on its own with dessert or with tonic for a spritzer. Cherries are in season around June.

This cherry wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.

The ingredients are available in the Cherry Wine Recipe Pack.

You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.

Ingredients;

2 kg of Red Cherries

1.3 kg Sugar

1 Gallon Water

1 tsp Pectolase

1 tsp Yeast Nutrient

1 Sachet of All Purpose White Wine Yeast

1 Crushed Campden Tablet

1 tsp Fermentation Stopper

1 Sachet of Wine Finings

Method;

Ensure you sterilise all equipment before you start.

Stone and crush the cherries and add a large bowl or pot and pour over 6 pints of boiling water and thoroughly mash the fruit.

When cooled, add the Pectolase then cover and leave for 2 days, stirring daily.

After 2 days strain the liquid into the Fermentation Bucket and mix in the sugar, Yeast and Yeast Nutrient. Loosely fit the lid and leave for 24 hrs

After 24 hrs strain the juice into the demi-john using the straining bag and funnel, ensuring you get as much juice as possible. Do not fill the demi-john completely to begin with because the violent fermentation could spill over. Fill it up to about 2 inches from the neck and after a few days, when it subsides fill to the shoulder with water. Add the filled airlock and bung and leave until fermentation has finished (usually when the airlock stops bubbling)

After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas then add the finings as per instructions on the sachet.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.



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