Homemade Cherry Wine
3.3 هزار بار بازدید -
12 ماه پیش
-
Homemade Cherry Wine
Homemade Cherry Wine
#cherrywine #homemadewine
📜 Ingredients for 4-5 liters (1-1.3 gallons):
4 kg (9 lbs) cherries
3.5 l (1 gal) water
1.2 kg (2.6 lbs) sugar
Juice of 1 lemon
1 tsp wine yeast
1 tsp nutrition salt for yeast
🛠 Tools:
10 l (2.6 gal) demijohn
10 l (2.6 gal) container for racking
Air lock
1m long tube for racking
Coarse sieve, fine sieve
Optionally: wine filter
Empty bottles for wine
Wash the cherries and pit them. Discard the pits. Pour the leftover liquid into a small container, add little sugar and the yeast. Stir and let sit for at least 8 hours - this will form a yeast base, important for the yeast cells to get strong enough to dominate the environment.
Pour 1 liter (0.3 gal) over the cherries - this will kill some microorganisms.
Crush the cherries, using a potato masher.
Add everything into the demijohn. There should be at least 12 cm of space for headroom, otherwise the wine will spill over during fermentation.
Add nutrient salt, juice of 1 lemon, 1.2 kg (2.6 lbs) of sugar, 2.5 liters (0.66 gal) of cold water, and the yeast base.
Stir well, put an air lock on the neck and pour a little water into the tube.
Let ferment for 7 days, until the bubbling slows down significantly.
Don't forget to stir the demijohn every day to prevent mold from forming.
🍷 First racking:
Pour the liquid through a coarse sieve, removing cherries. Do this quickly to avoid too much oxygen being absorbed.
Then, pour through a finer sieve, removing leftover flesh. Return the liquid back into the demijohn.
Taste-test the wine for sweetness. Add some more sugar if needed. At this point, the wine should have at least 10% of alcohol. Wait for 1 week until enough dead yeast cells pile up at the bottom - the layer will be slightly brighter.
🍷 Second racking:
Pour the liquid through a very fine sieve. Discard the sediment at the bottom. Let sit for one more week.
🍷 Final racking:
Using a plastic tube, pour the liquid into another container, leaving the sediment at the bottom.
Using the same tube, pour the wine into bottles. You can use a wine filter, if you like.
Pour all leftovers from the main demijohn into a tall container. This will make one more bottle when the sediment settles again after a few days.
Total volume should be 4-5 liters (1-1.3 gallons).
Have a glass now, and save a few bottles for later. Let it age for at least 6 months.
#cherrywine #homemadewine
📜 Ingredients for 4-5 liters (1-1.3 gallons):
4 kg (9 lbs) cherries
3.5 l (1 gal) water
1.2 kg (2.6 lbs) sugar
Juice of 1 lemon
1 tsp wine yeast
1 tsp nutrition salt for yeast
🛠 Tools:
10 l (2.6 gal) demijohn
10 l (2.6 gal) container for racking
Air lock
1m long tube for racking
Coarse sieve, fine sieve
Optionally: wine filter
Empty bottles for wine
Wash the cherries and pit them. Discard the pits. Pour the leftover liquid into a small container, add little sugar and the yeast. Stir and let sit for at least 8 hours - this will form a yeast base, important for the yeast cells to get strong enough to dominate the environment.
Pour 1 liter (0.3 gal) over the cherries - this will kill some microorganisms.
Crush the cherries, using a potato masher.
Add everything into the demijohn. There should be at least 12 cm of space for headroom, otherwise the wine will spill over during fermentation.
Add nutrient salt, juice of 1 lemon, 1.2 kg (2.6 lbs) of sugar, 2.5 liters (0.66 gal) of cold water, and the yeast base.
Stir well, put an air lock on the neck and pour a little water into the tube.
Let ferment for 7 days, until the bubbling slows down significantly.
Don't forget to stir the demijohn every day to prevent mold from forming.
🍷 First racking:
Pour the liquid through a coarse sieve, removing cherries. Do this quickly to avoid too much oxygen being absorbed.
Then, pour through a finer sieve, removing leftover flesh. Return the liquid back into the demijohn.
Taste-test the wine for sweetness. Add some more sugar if needed. At this point, the wine should have at least 10% of alcohol. Wait for 1 week until enough dead yeast cells pile up at the bottom - the layer will be slightly brighter.
🍷 Second racking:
Pour the liquid through a very fine sieve. Discard the sediment at the bottom. Let sit for one more week.
🍷 Final racking:
Using a plastic tube, pour the liquid into another container, leaving the sediment at the bottom.
Using the same tube, pour the wine into bottles. You can use a wine filter, if you like.
Pour all leftovers from the main demijohn into a tall container. This will make one more bottle when the sediment settles again after a few days.
Total volume should be 4-5 liters (1-1.3 gallons).
Have a glass now, and save a few bottles for later. Let it age for at least 6 months.
12 ماه پیش
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