Fresh Cherry Wine Making Process

Ingredients Needed

• Cherries: 6 pounds of fresh unpitted cherries
• Sugar: Approximately 3 pounds (may vary, check final recipe)
• Yeast: Red Star Premier Classique wine yeast (or other available yeast)
• Tannin Substitute: Black tea
• Acid Blend Substitute: Juice of half a lemon
• Water: Fresh water to bring total to 1 gallon (4 liters)

Equipment Required

• Fermenter: Primary fermentation container (wide mouth recommended)
• Airlock: Built-in airlock or separate airlock and bung
• Hydrometer: For measuring alcohol level
• Straining Bags: Optional but helpful
• Sanitizer: To sanitize all equipment and utensils

Cherry Preparation Steps

1. Pitting Cherries: Use a cherry pitter if available; if not, remove stems and rinse cherries.
2. Freezing Cherries: Place cherries in the freezer for 24 hours to break down cell walls for juice extraction.
3. Thawing and Pitting: After thawing, squeeze out pits or mash cherries with a potato masher.

Making the Cherry Wine

1. Boil Water: Start with 2 quarts of water, bring to a boil.
2. Add Cherries: After boiling, add cherries (in a straining bag if desired) and bring to a simmer.
3. Mash Cherries: Use a potato masher to extract more juice.
4. Add Sugar: Incorporate 4 cups (or 2 pounds) of sugar while mixture is still hot. Adjust later based on hydrometer reading.
5. Prepare Tannin and Acid Blend:
   • Tannin: Simmer 1 black tea bag in half a cup of water.
   • Acid: Incorporate juice of half a lemon into the mixture.
6. Cool and Transfer: Let mixture cool to room temperature, then transfer into the fermenter.
7. Hydrometer Reading: Check initial gravity; should be around 1.104.
8. Incorporate Ingredients: Add tannin and acid blends to the mix and stir.
9. Add Yeast: Sprinkle around 1/4 teaspoon of yeast on top. No need to stir.

Fermentation Process

• Primary Fermentation: Cover with airlock, allow to ferment for at least 3 days. Stir daily to incorporate oxygen.
• Secondary Fermentation: After 7 days, remove cherry bags, transfer to secondary fermenter, and continue racking every 6-8 weeks until the wine is clear.
• Bottling and Pasteurization: After about 12 months, degas, pasteurize, and bottle.

Tasting and Observations (12 months later)

• Tasting Details:
  • Fresh cherry wine, ABV of 14.44%
  • Clear with no sediment
  • Sweetened to taste (not dry)
  • Smooth and well-balanced acidity
• Method Reflection:
  • Using fresh cherries was beneficial; however, frozen cherries might be quicker next time.
  • Pasteurization used for stabilization instead of sulfites.
• Conclusion: Fresh cherry wine is a success, and plans for future batches are in the works.

Final Notes

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