What You’ll Need
- Fresh cherries (5-6 lbs)
- Granulated sugar (2-3 lbs)
- Water (1 gallon)
- Wine yeast
- Pectic enzyme (optional)
- Glass fermenter
- Airlock and rubber stopper
- Siphoning tube
- Hydrometer
- Food-grade sanitizer
- Wine bottles and corks
The Process
1. Sanitize Everything: Before you begin, it’s crucial to sanitize all your equipment to prevent any unwanted bacteria from spoiling your wine. Use a food-grade sanitizer to ensure cleanliness.
2. Gather and Crush the Cherries: Start by removing the stems and pits from the cherries. Then, using a clean utensil or your hands, gently crush the cherries to release their juices. Avoid breaking the cherry seeds as they can add a bitter taste to the wine.
3. Prepare the Sugar Solution: In a large pot, dissolve the sugar in water over medium heat to create a sugar solution. Stir until the sugar is completely dissolved, and then remove the pot from heat.
4. Combine the Cherries and Sugar Solution: Pour the crushed cherries into the pot with the sugar solution. Stir well to ensure the cherries are evenly distributed throughout the mixture.
5. Add the Pectic Enzyme: If desired, add pectic enzyme to the mixture. This enzyme helps in breaking down the pectin, resulting in a clearer wine. Follow the instructions on the enzyme package for the appropriate amount.
6. Pitch the Wine Yeast: Sprinkle the wine yeast over the cherry mixture. Let it sit undisturbed for a few minutes before gently stirring it in. This will initiate fermentation.
7. Fermentation: Transfer the mixture to a glass fermenter, leaving some headspace. Attach the airlock and rubber stopper to the fermenter. Store it in a cool, dark place and let the fermentation process work its magic. Check the airlock regularly for any signs of activity.
8. Rack the Wine: After about 5-7 days, the initial fermentation will subside. Gently siphon the wine into a clean glass fermenter, leaving any sediment behind. This process, called racking, helps clarify and aerate the wine.
9. Monitor the Fermentation: Keep an eye on the fermentation process by using a hydrometer to measure the specific gravity. Once the readings stabilize over several days, fermentation is complete.
10. Bottle and Age: Siphon the wine into sanitized wine bottles. Cork the bottles tightly and store them in a cool, dark place to age. Cherry wine typically benefits from a few months to a year of aging, allowing flavors to mellow and develop.
11. Enjoy Your Homemade Cherry Wine: Congratulations, you’ve successfully made your own cherry wine! Open a bottle, savor the aroma, and indulge in the fruitiness of your creation. Share it with friends and family or proudly save it for special occasions – the choice is yours!
Now that you have a simple guide to crafting your own batches of cherry wine, grab the necessary ingredients and equipment and start your winemaking adventure today. Cheers to the joy of homemade wine!