Black Cherry Wine (1)

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  • 6-8 lbs black cherries
  • 1-3/4 lbs granulated sugar (earlier recipe called for 2-1/2 pounds granulated sugar1)
  • 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 cherries. 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 cheries, 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, top up and bottle. For sweeter wine, stablize 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 ]

  1. Black Cherry Wine (1)