HOW TO MAKE CHERRY WINE WITHOUT YEAST RECIPES

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CHERRY WINE - PRACTICAL SELF RELIANCE



Cherry Wine - Practical Self Reliance image

Cherry wine is a refreshing way to enjoy the fruits of summer.

Provided by Ashley Adamant

Total Time 0S

Yield 1

Number Of Ingredients 12

5-6 lbs Cherries
2 lbs sugar
2 tsp acid blend
1 tsp yeast nutrient
1/8 tsp tannin
wine yeast (See notes)
6-8 lbs Cherries
2 1/2 lbs sugar
(Optional) 1/2 to 1 tsp acid blend
1 tsp yeast nutrient
1/8 tsp tannin
wine yeast (See Notes)

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.

CHERRY WINE - PRACTICAL SELF RELIANCE



Cherry Wine - Practical Self Reliance image

Cherry wine is a refreshing way to enjoy the fruits of summer.

Provided by Ashley Adamant

Total Time 0S

Yield 1

Number Of Ingredients 12

5-6 lbs Cherries
2 lbs sugar
2 tsp acid blend
1 tsp yeast nutrient
1/8 tsp tannin
wine yeast (See notes)
6-8 lbs Cherries
2 1/2 lbs sugar
(Optional) 1/2 to 1 tsp acid blend
1 tsp yeast nutrient
1/8 tsp tannin
wine yeast (See Notes)

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.

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If you added additional sugars to the wine without the potassium sorbate, the yeast will reawaken and produce CO2, carbonating the wine and adding a minor amount of alcohol before becoming dormant again. Too much sugar followed by immediately bottling creates what is called a "Bottle Bomb" The yeast …
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