Cherry Wine [Dry] (1)

• 4-5 lbs fresh or frozen sweet cherries
• 1-3/4 lbs finely granulated sugar
• 7-1/2 pts water
• 2 tsp acid blend
• 1/4 tsp tannin
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• Montrachet wine yeast

Stir sugar into water and put on to boil. Meanwhile, sort, destem, and wash the cherries, rejecting any that are unsould or moldy. Put the cherries in a nylon straining bag, tie, and place in primary. Without breaking the stones, crush the cherries with your hands or other means. Pour the boilling water with dissolved sugar over the crushed cherries. Cover with plastic wrap and allow to cool to room temperature. Add all remaining ingredients except yeast. Stir well, recover, and set aside for 12 hours. Add activated yeast and recover. Stir daily. After two weeks, remove bag and drip drain (do not squeeze). Transfer to a dark secondary and fit airlock. After two weeks, rack, top up, and refit airlock. Rack again in two months and again two months later. When specific gravity registers dryness (0.990), rack into bottles and store in dark place for one year. Server slightly chilled. [Adapted from Terry Garey’s The Joy of Home Winemaking ]