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10/20/2010
6 lbs black cherries 2-1/2 lbs granulated sugar 1 tsp pectic enzyme 1/2 tsp citric acid 2 grams bentonite 6 pints water Wine yeast and nutrient Pick only ripe cherries. Wash, destem and remove stones from cherries, discarding any that are not sound and blemish free. Chop the fruit, add one-pint water and bring to low boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Drain through nylon jelly-bag. Reserve drained juice and seep jelly-bag in 2 pints cold water for 15-20 minutes. Squeeze jelly-bag thoroughly to extract residual juice and color. Discard pulp and combine juices, sugar, pectic enzyme, citric acid, and nutrients in crock or bowl. Add remaining water, stirring well to dissolve sugar. Test total acid and reduce to 0.85% if necessary. Pour into secondary and cover with cloth. After 12 hours, add bentonite and yeast starter and fit airlock. Move to cool (55-60 degrees F.) place. Rack every three weeks until no new deposits form. Bottle and store in dark place to preserve color. May taste after 6 months but improves with age to 18 months. [Author unknown]
Some of the best non-grape wines I have ever tasted were cherry wines. While freshly picked cherries of any type are preferred to those purchased at the market, if you have to purchase them, be sure you select the ripest and most blemish-free specimens you can. Some people claim that morello cherries make the best wine, while some say black cherries make a wonderful wine. Still others swear by sour cherries, and some people will use nothing but the bing variety. Whichever type you use, make sure you have enough. If you're going to make weak wine, you might as well not make it at all. These recipes offer a wide leeway in the quantity (from 4 to 8 lbs) and types of cherries required.
10/20/2010
Montrachet wine yeast Stir sugar into water and put on to boil. Meanwhile, sort, destem, and wash the cherries, rejecting any that are unsound or moldy. Put the cherries in a nylon straining bag, tie, and place in primary. Without breaking the stones, crush the cherries with your hands or other means. Pour the boiling water with dissolved sugar over the crushed cherries. Cover with plastic wrap and allow to cool to room temperature. Add all remaining ingredients except yeast. Stir well, recover, and set aside for 12 hours. Add activated yeast and recover. Stir daily. After two weeks, remove bag and drip drain (do not squeeze). Transfer to a dark secondary and fit airlock. After two weeks, rack, top up, and refit airlock. Rack again in two months and again two months later. When specific gravity registers dryness (0.990), rack into bottles and store in dark place for one year. Server slightly chilled. [Adapted from Terry Garey's The Joy of Home Winemaking]
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10/20/2010
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