Black Cherry Wine (3)

• 4 lbs black cherries
• 1 lb golden raisins
• 1-3/4 lbs granulated sugar
• 1 tsp pectic enzyme
• 6-7 pints water
• wine yeast and nutrient

Pick only ripe cherries. Wash, de-stem and remove stones from cherries, discarding any that are questionable. Chop the cherries and mince the raisins while bringing water to boil. Place fruit and sugar in primary and cover with boiling water, stirring well to dissolve sugar. Allow to stand until temperature drops to 70 degrees F. Add pectic enzyme and nutrient. Wait 12 hours and add yeast starter. Cover well and set in warm place for 14 days. Strain through a nylon sieve, pressing thoroughly, and pour into secondary. Top up and fit airlock. Rack after three weeks and again after additional three weeks. Taste for sweetness (should be medium dry). For sweet wine, stabilize and add up to one cup sugar water (to taste), or simply bottle. Taste after 6 months. [Adapted from Brian Leverett’s Winemaking Month by Month ]