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A Favorite for Christmas: Cherry Wine

Short Lane home vintner Tony Martens says you don't have time to make Cherry Wine before Christmas 2012, but advises that starting now will let one have plenty for Christmas 2013, if the producer can wait that long

By Tony Martens

Recipe: Instructions for making something from certain ingredients

A Christmas Favorite: Cherry Wine

Guideline for 5 Gallons
- Cherries (Tart) 25 lbs
- Bottled Water 3Gal. More will be needed later.
- Honey 5 lbs
- Sugar 3 - 5 lbs add sugar to specific gravity reading of 1.065
- Peptic enzyme 1 tsp
- Acid Blend 5 tsp
-Campden Tablets 5
-Yeast Lavin 71B1122 1 packet
Press the juice from the cherries, Cherries must be pitted ,save the pulp. Hint .. I bought frozen cherries from Gordon Food Service (GFS); they are already pitted. GFS has a store in Bowling Green on Gray Farms Road.

Put all ingredients Except yeast in a 6_7 gal. Food Grade plastic bucket. Cover and let sit 24 hours.

After 24 hours stir, toss the yeast on top do not stir.. Cover with airtight lid and install air lock.

Let ferment for 5 days. Remove and squeeze pulp bag. Rack (siphon) into 5-6 gal. Carboy. Add water to 5 gal. Install air lock.

Let ferment, approximately 2 weeks until a specific gravity reading of 995 Siphon into clean carboy add water to 5 gal. try not to get any sediments into the Wine while racking.

Install Airlock let sit until wine is clear. When clear Rack into clean carboy being careful not to get any of the sediment. Add water to 5 gal. add 5 tsp. Wine stabilizer ( Potassium Sorbate). Install airlock leave sit for 2 weeks or longer if you want.

Bottle and enjoy. Also remember to taste as you go. Enjoy. Start it now and you will have wine for next Christmas. If you can leave it that long.

Always use clean sterilized equipment. I use for most of my supplies.


- Tony Martens

This story was posted on 2012-11-23 15:17:13
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