Black Cherry Wine

NOTE: This recipe is in USA measurements. The cup size differs from UK cups. See here for conversion and info

 

  • 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]

This recipe is from grapestomper.com

Black Cherry Wine