Cherry Wine

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6 lbs black cherries

2-1/2 lbs granulated sugar

1 tsp pectic enzyme

1/2 tsp citric acid

2 grams bentonite

6-7 pints water

Wine yeast and nutrient

Pick only ripe cherries. Wash, de-stem and remove stones from cherries, discarding any that are unsound and blemished. Chop the fruit, add one pint water and bring to low boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Drain through muslin bag. Reserve drained juice and seep bag in 2 pints cold water for 15-20 minutes. Squeeze bag thoroughly to extract residual juice and colour. Discard pulp and combine juices, sugar, pectic enzyme, citric acid, and nutrients in fermenter. Add remaining water, stirring well to dissolve sugar. Pour into secondary and cover. After 12 hours, add bentonite and yeast starter and fit airlock. Rack every three weeks until no new deposits form, topping up each time. Bottle and store in dark place to preserve colour. May taste after 6 months but improves with age to 18 months.



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