CHERRY WINE RECIPE 5 GALLONS RECIPES

Steps:

• Sanitize all equipment before beginning with one step brewing sanitizer.
• Juice the cherries (see note) and then dissolve the sugar in about 3 quarts of juice. Stir until completely dissolved (heating is usually not necessary).
• Add the remaining winemaking additives, including acid, tannin and yeast nutrient. Place the mixture into a one-gallon fermentation vessel (narrow neck carboy).
• 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. If the mixture bubbles up into the water lock, remove it, clean it out and re-apply.
• Rack the cherry wine into a clean carboy, leaving the sediment behind. Re-cap with a water lock and allow the mixture to ferment for another 4 to 6 weeks (or longer).
• Bottle the cherry wine in wine bottles and bottle age for at least a month (or longer) before opening.

Steps:

• 1. Begin by heating half the water with the sugar in a large pan. Bring to the boil and simmer for a few minutes.
• 2.Take the prepared apples and place in the fine straining bag. Put this in the bottom of the fermenter and pour over the boiling water. Add the remaining half of the water and this will bring the temperature down so it is lukewarm. Add the tannin, yeast nutrient and acid and stir thoroughly.
• 3. A few hours later when the must has cooled even further add the crushed campden tablet and stir through the must. Cover and leave the wine for at least 12 hours.
• 4. 12 hours after adding the campden tablet add the pectic enzyme, stir thoroughly and leave for 24 hours.
• 5. After 24 hours add the yeast by sprinkling onto the surface of the must, no need to stir. The yeast will now ferment the wine. Stir the must daily with a sanitised spoon to ensure all the apples are broken down.
• 6. After a week lift out the straining bag with what remains of the apples. Let the bag drip dry but avoid the temptation to squeeze the straining bag. Leave the wine to settle for at least 24 hours.
• 7. After the wine has settled for around 24 hours you can syphon the wine into a demijohn. The wine now needs time to condition and to clear. Rack again after a couple of months to aid clearing. Condition for at least 4 months before bottling.
• 8. Should you wish, you can back sweeten the wine following this method. If you prefer a sweeter, richer wine then this is a good option.