Black Cherry Wine (2)

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  • 6 lbs black cherries
  • 1-3/4 lbs granulated sugar (earlier recipe shows 2-1/2 pounds of sugar1)
  • 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, destem 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 nylon jelly-bag. Reserve drained juice and seep jelly-bag in 2 pints cold water for 15-20 minutes. Squeeze jelly-bag thoroughly to extract residual juice and color. Discard pulp and combine juices, sugar, pectic enzyme, citric acid, and nutrients in crock or bowl. Add remaining water, stirring well to dissolve sugar. Test total acid and reduce to 0.85% if necessary. Pour into secondary and cover with cloth. After 12 hours, add bentonite and yeast starter and fit airlock. Move to cool (55-60 degrees F.) place. Rack every three weeks until no new deposits form, topping up each time. Bottle and store in dark place to preserve color. May taste after 6 months but improves with age to 18 months. [Author’s recipe.]

  1. Black Cherry Wine (3)