Cherry Wine [Sweet] (4)

• 8 lbs sweet eating cherries
• 3-1/2 lbs sugar
• 1-1/2 tsp citric acid
• 1/2 tsp tannin
• 1 tsp pectic enzyme
• 7-1/4 pts water
• 1 tsp yeast nutrient
• Port wine yeast

Bring water to boil. Meanwhile, destem, wash and crush the cherries in the primary without breaking any stones. Pour sugar over cherries. Pour the boilling water over the sugar and cherries and stir well to dissolve. Cover and set aside until cool. Add remaining ingredients except yeast, cover and set aside for 12 hours. Add activated yeast and ferment 5 days. Strain juice into dark secondary and discard pulp and stones. Rack after 30 days and again when wine clears. After two additional months stabilize, sweeten if required, wait 10 days, rack into bottles, and store in dark place. [Adapted from Leo Zanelli’s Home Winemaking from A to Z ]