Dried Cherry Wine

• 1 lb dried cherries (sweet)
• 1 11-oz. can Welch’s 100% White Grape Juice Frozen Concentrate
• 1-1/2 lb finely granulated sugar (to S.G. of 1.090)
• 1 tsp malic acid
• 1/2 tsp pectic enzyme
• 1/4 tsp tannin
• 1 tsp yeast nutrient
• 6.5 pts water
• 1 pkt Montrachet or Champagne wine yeast

Soak cherries in 2 quarts water for 24 hours. Bring water to a boil, lower heat and simmer 8 minutes. Strain, stir sugar in liquid until dissolved, cover and set aside to cool. Add remaining ingredients except yeast, stir and recover. After 12 hours, add activated yeast, recover, and stir daily until specific gravity drops to 1.010. Transfer to secondary, attach airlock and ferment to dryness. Rack when fermentation ceases, top up and reattach airlock, Rack, top up and refit airlock every 60 days for 6 months. Stabilize and sweeten to taste, wait additional 3 weeks and rack into bottles. Age another 6-12 months before tasting. [Author’s own recipe]